Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 Teaspoon dried oregano
  • 1 Tablespoon lemon zest, grated with a microplane grater
  • 1/3 cup freshly squeezed lemon juice
  • 1 Teaspoon sea salt, or to taste
  • 1/2 Teaspoon black pepper
  • 1/2 cup chicken stock
  • 2 boneless skinless chicken breasts, 1 pound
  • 2 Tablespoons olive oil
  • 1/2 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 1/2 Teaspoons Italian seasoning, no additives
  • 1 Teaspoon sea salt, or to taste
  • 1/4 Teaspoon black pepper
  • 1/2 cup chicken stock
  • 2 boneless skinless chicken breasts, 1 pound
  • 2 cups roughly chopped cilantro, not packed
  • 2 Tablespoons olive oil
  • 1 Tablespoon lime zest
  • 1/4 cup freshly squeezed lime juice
  • 2 cloves garlic, minced
  • 1 Teaspoon ground cumin
  • 1 Teaspoon sea salt, or to taste
  • 1/2 cup chicken stock
  • 2 boneless skinless chicken breasts, 1 pound
  • 1 Tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1/3 cup coconut aminos, or gluten free soy sauce/tamari
  • 1/4 Teaspoon red pepper flakes, or 1/2 Teaspoon for a slight spice
  • 1/4 Teaspoon black pepper
  • 1/2 cup chicken stock
  • 2 boneless skinless chicken breasts, 1 pound
  • 1/2 Teaspoon ground cumin
  • 1 Teaspoon chili powder
  • 1 Teaspoon onion powder
  • 1/2 Teaspoon garlic powder
  • 1 1/2 Teaspoons ground chipotle powder
  • 1/4 cup coconut aminos, or gluten free soy sauce/tamari
  • 1/2 cup chicken stock
  • 2 boneless skinless chicken breasts, 1 pound

Instruction

  • For the cilantro lime marinade, place the cilantro, olive oil, lime zest, lime juice, garlic, cumin, and sea salt into a mini food processor and process until it forms a paste/pesto like texture. Add the chicken stock and stir to combine before pouring it over the chicken breasts.
  • To make any of the rest of the marinades, mix together all the ingredients, and place the chicken breasts with the liquid marinade into a freezer safe container of your choice. I use either plastic freezer quart sized bags or 7-cup glass Pyrex round containers.
  • After prepping any of these marinades, freeze immediately. Or you can leave one in the fridge for up to 24 hours to cook right away.
  • When you’re ready to cook one of these marinades, remove it from the freezer and place it in a container in the refrigerator to thaw for 24 hours until the next evening at dinnertime.
  • To cook the thawed marinated chicken, place it into a 6-quart Instant Pot. Secure the lid and set to ‘sealing’. Then select pressure cook and set the time for 8 minutes. When the cooking time is up, use the quick release function. When the Instant Pot has released it’s pressure and is safe to open, remove the chicken breasts.
  • From here you can reduce the juices, or slightly thicken them with a teaspoon of tapioca or cornstarch mixed together with water and whisked into the juices. Use the sauté function to keep the mixture boiling while you do this. Serve the chicken with the juices and your choice of sides.
  • To cook from frozen, run the frozen container with the marinaded chicken under hot water until it loosens. Place the frozen block into the Instant Pot and add 1/2 cup water. Set to pressure cook for 35 minutes. Then use the quick release method.
  • When the Instant Pot is safe to open, shred the chicken breasts and place them back in their juice to serve. I use a Kitchen Aid mixer with the paddle attachment to quickly shred chicken.
  • If you haven’t marinaded ahead, simply add the marinade ingredients to the Instant Pot. Then add the thawed chicken breasts and proceed as directed above with the 8 minute cooking time for thawed.
  • To cook frozen un-marinaded chicken breasts, place the marinade ingredients into the Instant Pot along with 1/2 cup water. Then place the frozen chicken on top, and proceed as directed above with the 35 minute cooking time followed by shredding.