It’s been an embarrassingly long while since I’ve actually posted anything to the blog, but that’s not because I haven’t been cooking. It’s mainly because I never write anything down, so I can’t remember exactly what I put in a given dish.
Last night, when I made this spicy citrus chicken, I didn’t write anything down either, but I think I mainly remember the quantities of what I added. I’ve gotten much more confident with just throwing a bunch of stuff in the instant pot, as the results have been consistently amazing. And since some people out there have been clamoring for recipes, I decided that I’d make an effort to actually post one.
4 frozen chicken breasts (yes, you can actually start them from frozen. That’s one of the absolute best things about the IP.)
1/2 cup orange juice
juice of 1 lime
2 tbs gluten free soy sauce or coconut aminos
5 shakes fish sauce (probably about 1-2 tsp)
2 tbs chili powder
2 tsp paprika
1 tsp cumin
1 tsp sea salt
1/2 tsp ground black pepper
I also added the remnants of a bottle of Primal Kitchen Honey Mustard Salad Dressing. See, this is why I don’t post recipes. I throw random stuff in the pot, it comes out amazing, and I’m never able to recreate it exactly.
And here’s why the IP is awesome… all you have to do is throw everything in the pot and turn it on. Because the chicken was frozen, I added a few minutes to the recommended “poultry” cook time, which is 15 minutes. I let this go for 22 minutes, and it was perfect. I quick released the pressure, and that was that.