Instant Pot: Lemon Garlic Chicken

This is a very tasty pressure cooker recipe! It is very flavorful and easy to pull together. Give it a try!

Instant Pot Lemon Garlic Chicken (Image Source: Getty Images)

INSTANT POT LEMON CHICKEN
Serves 6.

Ingredients:
2 tablespoon olive oil
3 tablespoon butter
1/2 teaspoon garlic powder
4 garlic cloves, sliced or minced
1 sweet onion, chopped
1/2 teaspoon basil
1/2 teaspoon ground parsley
2 - 3 tablespoons fresh lemon juice
6 - 8 chicken thighs
zest of 1 lemon

Directions:

1. Set the Instant Pot to saute. Add the butter and olive oil. Then add the garlic powder and garlic. Saute until fragrant. Add the onion, basil, parsley, and lemon juice to the pot. Saute for 2 - 3 minutes.

2. Add the chicken thighs and lemon zest to the pot. Lock the lid and adjust the settings to pressure cook. Cook on high for 10 minutes. Then release the steam.

Serving suggestion: Serve over brown rice or cauliflower rice with steamed or roasted broccoli.

Nutrition facts (per serving): 200 calories, 14 grams fat, 6 grams saturated fat, 0 grams trans fat, 65 milligrams cholesterol, 90 milligrams sodium, 4 grams carbohydrates, 1 gram fiber, 1 gram sugar, 14 grams protein.

Slow Cooker Black Bean Soup

Cold days call for warm soup! This slow cooker black bean soup is hearty, filling, and delicious. Plus, if you’d like you can make it in an Instant Pot and cook the soup under pressure for a meal that is done in minutes. Each serving has 8 grams of heart-helping fiber AND 14 grams of protein. Enjoy!

Slow Cooker Black Bean Soup (Image Source: Molly Morgan)

Slow Cooker Black Bean Soup
Serves 6

Ingredients:
1 tablespoon olive oil
1 cup celery, chopped
1 cup carrot, chopped
1 cup sweet peppers, chopped
5 - 6 cloves garlic, minced
3 1/2 cups canned or cooked black beans
32 ounces low sodium chicken or vegetable stock
1 cup medium salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups cooked brown rice
black pepper
sea salt

Directions:

1. In a skillet* add the olive oil and heat over medium heat. Add the celery, carrots, and peppers. Cook for 7 - 10 minute until the vegetable are softened. Then add the minced garlic and cook for one minute more.

   *Instant Pot - use the saute setting.

2. Transfer the vegetable mixture to the slow cooker* and add the black beans, vegetable stock, salsa, chili powder, and cumin. Cover and cook for 4 hours on high or 6 - 8 hours on medium or low.

   * Instant Pot - keep working in the Instant Pot. OR to cook under pressure, change the setting to cook under pressure and seal the lid, cook under pressure for 15 minutes.

3. Then about 30 minutes before serving*, add the cooked rice and stir. Season with salt and pepper.

   *Instant Pot - Add the cooked rice to the soup after the pressure cooking is complete.

Nutrition facts (per serving): 270 calories, 4 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 170 milligrams sodium, 45 grams carbohydrates, 8 grams fiber, 3 grams sugar, 14 grams protein