Post by Loupy on May 24, 2017 16:15:22 GMT -7
Instant Pot Chicken Breasts
From: Marjorie @ www.apinchofhealthy.com/instant-pot-chicken-breasts/
This is my tried and true method for making Instant Pot chicken breasts that are tender, juicy and delicious!
This particular recipe is such a great basic recipe to have on hand. These chicken breasts are great to enjoy with a couple simple side items (salad and Instant Pot sweet potato, for example) as a simple meal.
Instant Pot chicken breasts are also a great diced up over pasta or salad. You can meal prep and make them ahead, and eat off them for a few days after.
I season these up in a pretty basic way, and it is very versatile.
I brown the chicken on both sides to lock in as much juiciness as possible. And then I place them on a trivet to pressure cook them the rest of the way
You can change up the spices to suit your preferences.
Tools Used to Make Instant Pot Chicken Breasts
Instant Pot – I am using a 6 quart
Tongs are very helpful when placing the chicken in hot oil, and removing it after cooking. Just be sure and wash the tongs with hot soapy water before you handle the finished product to avoid cross-contamination.
Measuring spoons
Trivet that comes with your Instant Pot
Ingredients
1 Tablespoon oil (I use avocado, but you can use coconut or canola - something with a high smoke point is best!)
3 boneless, skinless chicken breasts (uncooked)
1/4 teaspoon garlic salt per chicken breast (or you can use just garlic powder and regular salt)
dash black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1 cup water
Instructions
Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot.
Season one side of the chicken breasts.
After the display reads "hot," carefully add the chicken breasts, seasoned side down, to the pot.
I use tongs to avoid hot oil splatter.
Add seasoning on the second side.
Cook about 3 to 4 minutes on each side, and remove from pot with the tongs.
Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet.
Place the chicken on the trivet.
Lock the lid, and cook on manual high for 5 minutes.
Allow the chicken to naturally release for 5 minutes, and then quick release the rest.
Remove the chicken from the pot, and allow to rest for about 5 minutes before serving for maximum juiciness.
Recipe Notes
Note: Regarding chicken breast sizes, each breast was between 6 and 8 ounces. (6.7, 7.3 and 7.7 to be exact!) Also, butterflied (halved) chicken breasts or chicken cutlets will not have the same cook time as whole chicken breasts. I recommend using whole boneless, skinless chicken breasts for this recipe.
From: Marjorie @ www.apinchofhealthy.com/instant-pot-chicken-breasts/
This is my tried and true method for making Instant Pot chicken breasts that are tender, juicy and delicious!
This particular recipe is such a great basic recipe to have on hand. These chicken breasts are great to enjoy with a couple simple side items (salad and Instant Pot sweet potato, for example) as a simple meal.
Instant Pot chicken breasts are also a great diced up over pasta or salad. You can meal prep and make them ahead, and eat off them for a few days after.
I season these up in a pretty basic way, and it is very versatile.
I brown the chicken on both sides to lock in as much juiciness as possible. And then I place them on a trivet to pressure cook them the rest of the way
You can change up the spices to suit your preferences.
Tools Used to Make Instant Pot Chicken Breasts
Instant Pot – I am using a 6 quart
Tongs are very helpful when placing the chicken in hot oil, and removing it after cooking. Just be sure and wash the tongs with hot soapy water before you handle the finished product to avoid cross-contamination.
Measuring spoons
Trivet that comes with your Instant Pot
Ingredients
1 Tablespoon oil (I use avocado, but you can use coconut or canola - something with a high smoke point is best!)
3 boneless, skinless chicken breasts (uncooked)
1/4 teaspoon garlic salt per chicken breast (or you can use just garlic powder and regular salt)
dash black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1 cup water
Instructions
Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot.
Season one side of the chicken breasts.
After the display reads "hot," carefully add the chicken breasts, seasoned side down, to the pot.
I use tongs to avoid hot oil splatter.
Add seasoning on the second side.
Cook about 3 to 4 minutes on each side, and remove from pot with the tongs.
Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet.
Place the chicken on the trivet.
Lock the lid, and cook on manual high for 5 minutes.
Allow the chicken to naturally release for 5 minutes, and then quick release the rest.
Remove the chicken from the pot, and allow to rest for about 5 minutes before serving for maximum juiciness.
Recipe Notes
Note: Regarding chicken breast sizes, each breast was between 6 and 8 ounces. (6.7, 7.3 and 7.7 to be exact!) Also, butterflied (halved) chicken breasts or chicken cutlets will not have the same cook time as whole chicken breasts. I recommend using whole boneless, skinless chicken breasts for this recipe.
