The Best Instant Pot Chicken Breast Recipe – Using Fresh Or Frozen Chicken
This recipe is probably ideal, however it’s additionally flexible (a part of its perfection) – you can bypass one step in case you’re short on time, or you could swap one aspect for another for a exclusive flavour.
You can throw in absolutely frozen bird breasts if the remaining aspect in your thoughts these days became ‘thaw the chicken breasts.
- 1 tsp dried mixed herbs (or Italian seasoning)
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1/2 tsp ground garlic
- Ground black pepper
- 180 ml chicken stock divided
- 2 tbsp olive oil divided
- 500 g (3) skinless boneless chicken breast fillets
In a small bowl mix together the mixed herbs (or Italian seasoning), paprika, coriander, ginger, garlic, salt, pepper, 1 tbsp olive oil and 2 tbsp. chicken stock into a paste.
Put the chicken breasts in a bowl and coat the fillets in the paste.
Select the sauté setting of the Instant Pot, add in the oil into the instant pot insert and when hot brown the chicken fillets on both sides (about 2 mins on either side).
Remove the chicken fillets from the Instant Pot insert, and set aside on a plate.
Add the remaining 2/3rds cup of chicken stock into the Instant Pot insert, and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.
Place the trivet inside before adding the chicken fillets on top of the trivet.
Cover your Instant Pot and set the valve to the SEALING position.
Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 5 mins.
Let the steam release naturally for about 8 mins (10 mins for thicker chicken breasts) before quick releasing then opening.
Do remember to check the temperature of the chicken using a Meat thermometer.
view full recipe at recipesfrompantry
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