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Lauren Alonso the profitable purpose coach and owner of grits, grace, and granola, Digital Marketer, Personal Brand Coach, Podcaster, Home + Lifestyle Blogger, Photographer, Interior Designer, Homemaker, and Dreamer, Woman Entrepreneur, multi-passionate women, creative entrepreneur, mompreneur, storyteller, business owner, business coach, how to make money online

and finding joy in every season is my super power!

I''m Lauren

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Fall off the Bone Instant Pot Lemon Pepper Chicken

The instant pot has quickly become one of my household staples. I know so many people are worried it might combust in their home, but really, don't be afraid. We make everything it from pastas to roasts in a jiffy. For a mom who was too busy to think about dinner and forgot to thaw dinner out regularly, it has become a safety net for me. If you want to learn more about instant pot cooking, check this out this cheat sheet.

I will be sharing recipes weekly on this blog- both from the app and from the ones we try and add to our faves. But, I will be sharing even more often in our fb group. Want our Cooking Club updates? Make sure and join our JPF Family Fb Group and subscribe to our blog below.


Fall off the Bone Lemon Pepper Chicken

Lemon Pepper Chicken is one of Freddie's faves, but when you throw the "fall off the bone" in there, it becomes all the more enjoyable.

Ok so you may be a crunchy-mama and only eat boneless, skinless white-meat. PLEASE... I beg you. Try this. Bone in, skin on, chicken thighs in an instant pot will CHANGE-YOUR-LIFE. The skin protects the meat, allowing it to cook and protect the flavors. you can always discard it before eating, but save yourself some dough and get the dark meat. I promise it's worth it.

If you must, you may do breasts, but personally, I think the pressure dries them out in the instant pot. The thighs with bone in and skin on simply are the most flavorful and tender meat I've ever had. Be prepared to drool.


4 chicken thighs, bone-in, skin-on

olive oil

lemon pepper




1. Turn instant pot on sautés setting and drizzle olive oil to coat pan. Allow to heat.

2. Add salt, pepper, and lemon pepper to chicken to coat.

3. Once instant pot is warmed, add chicken skin side down to "Sauté". Let brown/glaze 4 minutes on each side. Leave skin side up to cook under pressure.

4. Close pot. Make sure the seal is set to "sealing". Lock pot, turn off and then to "Meat" setting and to 22 minutes.

5. Make side dishes and wait to cook. It takes some time to start counting down as the pressure builds. Once it beeps, use the handle of a large serving spoon and push sealer to "Venting" position. Once it unlocks, remove lid.

6. Enjoy!


Happy Cooking,


Tag us on Instagram #JPFCookingClub @JacksonPineFarm


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