HONEY GARLIC INSTANT POT CHICKEN BREASTS
These Honey Garlic Instant Pot Chicken Breasts are always moist, tender and flavorful! These pressure cooker chicken breasts cook perfectly in minutes from fresh or frozen. Serve your honey garlic instant pot chicken breast with rice or quinoa and veggies for a complete, quick dinner!
Provided by Kristine Rosenblatt
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Combine water or broth, soy sauce, honey, garlic and pepper in Instant Pot. Stir.
- Add the chicken breasts to the Instant Pot.
- Seal the lid and turn the steam valve to the sealing position.
- Set Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.
- For frozen chicken breasts, add 3 minutes to the cooking times listed in step 4, and pressure cook (manual) at high pressure. Be sure that your chicken breasts are not stuck together as that will increase the pressure cook time.
- The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. When it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release. Just leave the Instant Pot alone for 10 minutes before turning the steam valve to the venting position.)
- Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid.
- Use an instant read thermometer to test the internal temperature of the chicken. It should be at least 165 degrees F. If the temperature is lower, finish cooking the chicken using the Instant Pot's saute mode.
- Remove chicken to a clean plate or cutting board.
- In a small bowl, stir together the 2 teaspoons cornstarch and 1 tablespoon water. Turn the Instant Pot on saute mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off Instant Pot and remove the inner pot to stop the cooking process.
- Slice the chicken and stir it back into the sauce in the pot. Serve with rice and vegetables, or as desired.
Nutrition Facts : ServingSize 1 /4 recipe, Calories 285 kcal, Carbohydrate 20 g, Protein 40 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 124 mg, Sodium 651 mg, Sugar 18 g
INSTANT POT CHICKEN BREASTS
Juicy, flavorful Instant Pot Chicken Breasts, ready in just 30 minutes and are perfect for lunch or dinner! Cook from fresh or frozen! They are so versatile and can be incorporated into your favourite dish or served as is, paired with your favourite sides - you can't go wrong!
Provided by Joanna Cismaru
Time 30m
Number Of Ingredients 8
Steps:
- In a small bowl combine the Italian seasoning, garlic powder, smoked paprika, salt and pepper.
- Rub the spice mix generously over each chicken breast.
- Set the Instant Pot to the Saute setting and add the olive oil to heat.Set the Instant Pot to the Sauté setting and add the olive oil to heat. When the olive oil is hot add the chicken breasts and sear on all sides. You might have to do this in 2 batches. Remove the chicken from the Instant Pot and set aside. Remember if you don't want to sear your chicken breasts or are using frozen chicken breasts and just want to shred it, you can skip this step.
- Pour the chicken broth into the Instant Pot, then place the trivet inside. Place the chicken on top of the trivet and close the Instant Pot lid.
- Set the valve to sealing and set the Instant Pot to Manual/High Pressure for 5 minutes. If using frozen chicken, set the Instant Pot to Manual/High Pressure for 10 minutes.
- When the time is up, let the Instant Pot release naturally for 10 minutes then quick release remaining pressure.
- Open the lid and transfer the chicken to a cutting board or serving platter. Let the chicken rest for 5 minutes before slicing it or serving.
Nutrition Facts : ServingSize 1 serving, Calories 337 kcal, Carbohydrate 2 g, Protein 50 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 573 mg, Fiber 1 g, Sugar 1 g
JUICY INSTANT POT SHREDDED CHICKEN
This Instant Pot Shredded Chicken is perfectly moist, perfectly seasoned, and it freezes perfectly for your weekly meal prep! The easy way to cook Instant Pot chicken breast for shredding, from fresh or frozen!
Provided by Ashley Fehr
Categories Main Course
Time 35m
Number Of Ingredients 5
Steps:
- Place broth, seasoning salt, Italian seasoning and pepper into the Instant Pot inner pot. Stir.
- Add the chicken breasts (no trivet necessary!) and put the lid on.
- Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes (they will be cooked at 7-8 minutes, but a couple extra minutes makes them fall apart tender). It will take about 10 minutes to come to pressure and start counting down.
- Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes (i.e., don't touch it!).
- Open the lid and drain about half of the liquid. Shred the chicken breasts with the remaining liquid in the pot, and serve as desired. To freeze, let cool to room temperature before placing in freezer bags.
Nutrition Facts : Calories 69 kcal, Protein 12 g, Fat 1 g, Cholesterol 36 mg, Sodium 292 mg, ServingSize 1 serving
EASY CHICKEN BREAST
Easy chicken breast recipe to either enjoy on its own or to add to any recipe.
Provided by Instant Brands Culinary Team
Categories Dinner
Yield 4 servings
Number Of Ingredients 4
Steps:
- Season chicken breasts with salt and pepper add any additional seasoning to your liking.
- Pour water or chicken broth into inner pot.
- Place chicken breasts in liquid or on trivet.
- Option 1 Fresh Chicken Press Pressure Cook/Manual and use +/- buttons to set for 8 minutes. Once the cooking time is complete, set the steam release to "venting" for Quick Release. If a crispier finish is preferred, you can swap out the pressure cooker lid for an Air Fryer Lid and cook for 1 minute, or sauté for 1 minute on each side.
- Option 2 Shredded Chicken Press Pressure Cook/Manual and use +/- buttons to set for 10 minutes. Once the time is complete, set the steam release to "venting" for Quick Release. Drain the liquid and shred chicken breasts with forks.
- Option 3 Frozen Chicken Breast Press Pressure Cook/Manual and use +/- buttons to set for 12 minutes. Once the cooking time is complete, set the steam release to "venting" for Quick Release. If a crispier finish is preferred, you can swap out the pressure cooker lid for an Air Fryer Lid and cook for 1 minute, or sauté for 1 minute on each side.
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- Combine Italian seasoning, salt, paprika, garlic powder, and pepper. Sprinkle over chicken breasts in Instant Pot.
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- In a large bowl toss chicken and potatoes in the olive oil, then season with salt and pepper. Stir together garlic powder, thyme, basil, oregano, and 2 tablespoons of the Ranch seasoning. Sprinkle over the chicken and potatoes, tossing to distribute the ingredients as evenly as possible.
- Add chicken broth to the instant pot/pressure cooker, then place chicken in the broth, and top with the potatoes. Place the lid on in the locked position and turn the vent to the sealed position. Set pressure cooker to "pressure cook" for 10-15 minutes. (see note)
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- Combine the chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper in a small dish. Rub 1 tablespoon of olive oil and the spice mixture on the chicken breasts, fully coating them.
- Add the remaining olive oil to the Instant Pot. Press the Sauté button. Once the oil is heated, brown the chicken breasts, two at a time, on each side for 2 minutes.
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- Add Spice & Salt: Add 5 tsp (35g) fine sea salt, 2 bay leaves, 1 tsp (1g) dried thyme, 1 tsp (0.9g) dried rosemary, and 1 tsp (0.8g) dried oregano to Instant Pot. *Note: This amount of salt won’t make the chicken breasts too salty. You can skip the salt & spices if you're planning to add your own dressings, spices, or sauces to the chicken breast for salads, sandwiches, or other chicken recipes.Pour in 4 cups (1L) cold water in Instant Pot.
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- Check Chicken Breasts' Internal Temperature: Place chicken breasts on a chopping board, then check internal temperature at its' thickest part with an accurate thermometer. *Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken. If the temperature is off by more than 10°F, quickly place the chicken breasts back in Instant Pot. Close the lid, then let the residual heat in Instant Pot cook the chicken breasts for 1 - 2 more minutes. If not, let the chicken breasts rest until it reaches 165°F (74°C). For Reference, our chicken breasts jumped to 165°F (74°C) after resting for 3 minutes.
- Serve: Once the chicken breast has reached 165°F (74°C), slice and serve immediately. You can also shred the chicken breasts, add your favorite dressings, sauces, or seasonings, then serve them in salads, sandwiches, or wraps. Enjoy~
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