Main Squeeze Casserole–creamy lemon dill red potatoes and bites of chicken made fast and easy in your Instant Pot.
Main Squeeze Casserole
This dinner is quickly going to be added to your favorites list! Lemon is the star of this dish and you’ll definitely want to make sure you have a fresh lemon on hand for the juice and the zest. With chicken, lemon, dill, red potatoes, sour cream and more this dish has tons of lick-off-your-plate flavor. I wish I would have made more! It was gone in the blink of an eye.
Ingredients/Substitution Ideas
- Water
- Better than Bouillon Chicken Base
- Red potatoes–or yellow potatoes
- Boneless skinless chicken thighs–this will be your best bet for taste but you can also use chicken tenderloins or breasts that are cut into chunks
- Garlic powder–or granulated garlic
- Oregano
- Kosher salt
- Black pepper
- Olive oil
- Fresh lemon juice
- Lemon zest
- Dried dill
- Sour cream
- Cornstarch
Steps
Add water and Better than Bouillon to Instant Pot.
In a mixing bowl add the potatoes and chicken. Stir in the garlic powder, oregano, salt, pepper, olive oil, lemon juice, lemon zest and dill and coat the chicken and potatoes.
Pour the mixture into the Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes on high pressure. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
In a bowl stir a half cup of the hot liquid from the pot into the sour cream to temper it. Stir the mixture into the Instant Pot.
If desired you can thicken the sauce with cornstarch. Stir 2 tsp cornstarch together with 1 Tbsp cold water. Turn Instant Pot to saute setting and stir the slurry into the pot until sauce thickens. Turn off Instant Pot.
Serve and enjoy!
Notes/Tips
- I served this alongside roasted broccoli and cauliflower and cornbread.
- I love using this tool to squeeze lemons*.
- I use this to zest lemons and limes.*
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with dried dill are What’s the Dill Soup and Dill Pickle Pasta Salad.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Main Squeeze Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 3–4 servings 1x
Description
Creamy lemon dill red potatoes and bites of chicken made fast and easy in your Instant Pot.
Ingredients
- 1/2 cup water
- 1 Tbsp Better than Bouillon Chicken Base
- 1 1/2 pounds red potatoes, cut into half inch cubes
- 3 boneless skinless chicken thighs, cut into half inch cubes
- 1 tsp garlic powder
- 1 tsp oregano
- 1 1/4 tsp kosher salt
- 1 tsp black pepper
- 1 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- 1 1/2 tsp lemon zest
- 1 tsp dried dill
- 1/2 cup sour cream
- 2 tsp cornstarch
Instructions
- Add water and Better than Bouillon to Instant Pot.
- In a mixing bowl add the potatoes and chicken. Stir in the garlic powder, oregano, salt, pepper, olive oil, lemon juice, lemon zest and dill and coat the chicken and potatoes.
- Pour the mixture into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes on high pressure. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a bowl stir a half cup of the hot liquid from the pot into the sour cream to temper it. Stir the mixture into the Instant Pot.
- If desired you can thicken the sauce with cornstarch. Stir 2 tsp cornstarch together with 1 Tbsp cold water. Turn Instant Pot to saute setting and stir the slurry into the pot until sauce thickens. Turn off Instant Pot.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
More Instant Pot Recipes with Lemon…
Instant Pot Greek Chicken and Potatoes
With loads of flavor this chicken and potatoes dish will quickly become a family favorite at your house. It has the perfect amount of seasoning and lemon flavor.
Instant Pot Lemon Chicken Romano
Seasoned and sauteed chicken tenders with Romano cheese and creamy lemon sauce.
Simple Man’s Lemon Garlic Chicken (Instant Pot or Crockpot)
An easy Instant Pot or Crockpot recipe with lots of lemony flavor. Serve over rice to sop up all the delicious sauce!
Instant Pot Honey Lemon Chicken
Bites of chicken and green beans in a lemon-honey sauce. An easy dump and go recipe!
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
My instructions for instapot say never use less than 1 1/2 cups of liquid. How does this recipe work with only 1/2 cup of water?
Since the chicken releases moisture the pot is able to come to pressure with no issues.
I just have a question–with that much Better Than Bouillon and that little liquid, does it really need the extra salt? I’m thinking this might be a bit salty since I know that BTB is salty on it’s own. It sounds good, but I don’t want to make it and not be able to eat it because of the salt level. Thanks!
You can definitely leave out the salt and add to taste as you like. That would probably be best if you’re concerned. I find that potatoes love salt.