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.

Best Instant Pot Chicken Breast-Recipe

 

INGREDIENTS

  • 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
  • Salt
  • Ground black pepper
  • 180 ml chicken stock divided
  • 2 tbsp olive oil divided
  • 500 g (3) skinless boneless chicken breast fillets

INSTRUCTIONS

  • 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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