Creamy garlic, lemon Chicken with spinach.

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Step 1

Combined all the prep ingredients in a one gallon of usable freezer bag. Squeeze out the air label and place in a round container to freeze into shape.

Step 2

Add the stock and the contents of the package into the multi cooker inner pot. Cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes and then manual at least any remaining pressure. Remove the thyme Springs. If the sauce is too thin, transfer the Chicken to a plate and simmer until the sauce reaches the desired consistency. Stir in the heavy cream butter, minced garlic and baby spinach until the spinach is just wilted.