Comments on: Instant Pot / Pressure Cooker Chinese Lemon Chicken

By: Susan

Susan — Sun, 19 Sep 2021 13:13:20 +0000

Hi Barbara,
THANK YOU! I should’ve read further down to find my answer to the question I posted above about the same question.
It was a little confusing and can’t wait to make this!!
Susan

By: Susan

Susan — Sun, 19 Sep 2021 13:06:12 +0000

In reply to Barbara Schieving.

Hi Barbara,
I’m confused and want to ask a question before I make this tonight. Your recipe says 3 minute with a QR, your note says it you use PIP with rice, do a 10-minute NR, and whole breasts, 5 minute cook time and a 5 minute NR.
Could you please help me? I want to use PIP and use whole breast cut into chunks.
Many thanks for all your iP recipes—I LOVE THEM!!

By: Barbara Schieving

Barbara Schieving — Tue, 15 Jun 2021 12:36:26 +0000

In reply to Linda.

Thanks Linda – so glad you enjoyed it. I’m sure you’ll find lots of other easy recipes on my site you’ll enjoy too. Have fun!

By: Linda

Linda — Mon, 14 Jun 2021 22:27:59 +0000

Made this tonight…it was delicious. And so easy! Thank you for posting it. I am going to go through your website and I’m sure I will find more recipes that I will really enjoy.

By: Barbara Schieving

Barbara Schieving — Sat, 23 Jan 2021 13:28:00 +0000

In reply to Julie Skahan. Hi Julie - typically I'll cook the chicken right in the inner pot and then cook rice pot in pot on top, not covering the dish. If a dish is tightly covered it slows down the cooking process. Also, the heating element is on the bottom so anything that is closer to the bottom cooks faster than what is on top.

By: Julie Skahan

Julie Skahan — Sat, 23 Jan 2021 01:24:33 +0000

I made your Chinese lemon chicken using pip cookware. I put the chicken in the bottom pan and cauliflower rice and asparagus stir fry frozen. vegetables on the top. I put 1 1/2 cups of water in the bottom, preheated using the sauté function for 3 minutes then put the lid on and cooked for 3 minutes on high. The chicken was good, but the rice and vegetables were still cold. Should I have cooked for longer?

By: Barbara Schieving

Barbara Schieving — Wed, 30 Dec 2020 15:39:28 +0000

In reply to Anna. Hi Anna - I would add cooked frozen vegetables after thickening the sauce. Or, you could reduce the cook time a minute and use the saute function to simmer the thawed frozen vegetables (you can thaw them quickly by running cold water over them in a colander) in the sauce after pressure cooking.

By: Anna

Anna — Wed, 30 Dec 2020 14:11:33 +0000

In reply to Eileen. If I want to add in some frozen veggies, when should I do that? And should I then double the sauce? Ip newbie here!!

By: Barbara Schieving

Barbara Schieving — Sun, 13 Dec 2020 20:14:21 +0000

In reply to Barb.

Hi Barb – Chicken thighs will taste great in this recipe, but for the cook time to be the same time as the rice, I would still dice the chicken. Overcooking will not be a problem with chicken thighs, but if you are concerned about overcooking when cooking breasts, you can cut the chicken into slightly larger pieces.

If you prefer to cook the chicken thighs whole, I would cook the rice first, then cook the chicken thighs for 9 minutes. Enjoy!

By: Barb

Barb — Sun, 13 Dec 2020 18:35:01 +0000

Would love to try this recipe and the rice at the same time but I have a question:

For the chicken only, you state Quick Release the pressure. But the rice needs a 10 minute NPR. So will that 10 minutes affect the chicken?

I also want to do this with 4 boneless WHOLE chicken thighs; any additional changes?

Thanks a lot
Enjoying your recipes!