I don’t know about you, but I absolutely love lemon. I love the flavor… the smell…the citrusy zest…
So it was only natural that I began playing around with the lemons and fresh herbs. I already knew from my whole chicken recipe that the IP turned lemons and fresh herbs into deliciousness. So it naturally followed to experiment with boneless meat as well.
The very first time I made this recipe, my family raved about it. We served it in a bowl with some rice (use cauli-rice for Paleo) and added some steamed broccoli. The flavor of the juice was so rich, we flooded our bowls with the leftover broth and slurped it up with a spoon. It was definitely a winner!
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Even if you’re a dedicated boneless skinless breast fan, I highly recommend you give boneless thighs a try, too. Not only are they more budget friendly, but the Instant Pot turns them into fork tender awesomeness.
If you don’t have fresh herbs on hand, don’t worry. You can still use dried herbs. But for full flavor, I definitely recommend fresh! The Instant Pot has a way of preserving the natural oils of herbs that give them an aromatic quality that baking/stovetop cooking can’t.
Making Lemon Herb Instant Pot Chicken into a Freezer Meal
As I sit here writing, I’m recovering from some intense surgery — which means I’m not able to do any meal prep. Because of our dietary restriction and Celiac disease, our options for eating out are very, very few. Which makes me super thankful that I can make Instant Pot meals up in advance and freeze them.
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