Instant Pot Chicken Breast Recipe Perfect for LastMinute Meals
Cook the chicken breasts in your Instant Pot as instructed. Step 2: Add broth. Add the cooked chicken breasts to a large mixing bowl with ½ cup of the broth from the Instant Pot. Step 3: Shred. Use two forks, a hand mixer set to medium, or your stand mixer set to low to shred the chicken.
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We don't spray ours for this recipe sometimes and they turn out just fine. #5. Place your air fryer lid on top of your Instant Pot and set the temperature to 375 degrees for 10 minutes. #6. Your Instant Pot will pause in the middle of the cooking time and tell you when you need to flip your chicken breast.
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Open the lid carefully. Prepare Crispy Breading: While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tbsp butter, 2 tbsp olive oil, and 1 - 1 ½ cup panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
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Add oil to the pressure cooking pot, select Sauté. When the oil is hot, brown the chicken breasts in two batches. Transfer to a plate. When all the chicken is browned, add more oil if necessary and sauté the garlic for 1 minute. Add the canned tomatoes, water, basil, red pepper flakes, and salt to the pressure cooking pot.
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Combine the spices, funky chicken seasoning, ginger powder, garlic powder, paprika, and salt in a large bowl. Mix well and then add the chicken legs and toss in the seasoning mixture. Cover the bowl with plastic wrap. Put in the refrigerator for at least 4 hours. Next, crack the eggs in the medium bowl.
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Close the lid. Cook the chicken on HIGH pressure. Turn the pressure valve to the sealing position. Set to HIGH pressure. For a juicy chicken breast perfect for eating whole or cubing, set the timer to 10 minutes and quick release the pressure once the time is up. For shredded or frozen chicken, set the timer for 15 minutes and natural release.
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Place the chicken on a cutting board. Using a meat tenderizer, pound the chicken about 4 times per piece. This helps it turn out tender and juicy. In a large bowl, add 1½ tsp salt, 2 tbsp mustard, and the granulated garlic. Add the chicken and mix together. Cover and let marinate in the refrigerator for at least 30 minutes.
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Remove lid from cooker. Carefully place chicken, skin sides up, on paper towel-lined plates to drain. Let stand at room temperature 30 minutes. Meanwhile, pour oil into a large (15-inch) cast-iron skillet to a depth of 1/2 inch. Heat over medium until a candy thermometer reaches 350°F (oil will shimmer).
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Insert the instant pot trivet and place the chicken breast on top of it. Close the lid and lock it. Turn the steam valve to SEALING and press MANUAL (pressure cooking). Make sure it's set on high. Set the time to 6 minutes. When the cooking is finished, wait about 5-7 minutes before releasing the pressure manually.
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Place the frozen chicken inside the instant pot inner pot and add in the 1/2 cup of water. Place the inner pot in the base unit. Cover with the pressure cooker lid. Set pressure on HI and set timer at twelve minutes. Push start. When done, drain excess water, or save the broth for future use.
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Now, add 1 - 4 boneless, skinless chicken breasts in Instant Pot. Then, close the lid and turn the Venting Knob to the Sealing position. Pressure Cooking Method: Pressure Cook at High Pressure for 0 minute (zero minute), then Natural Release for 9 to 12 minutes. For 1 Chicken Breast: Natural Release for 12 minutes.
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Then add oil to the bottom of the Instant Pot and allow to heat. Lightly brush the chicken tenderloins with oil. Combine the seasonings together in a shallow dish. Dip the chicken strips into the seasonings, pressing gently all around to coat. Sauté chicken for 1-2 minutes per side until golden in color.
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Instructions. Season the chicken cutlets with salt, pepper, and Italian seasoning. To the Instant Pot, add the marinara sauce (and ¼ cup of water if your marinara sauce is thick) followed by the seasoned chicken cutlets. Spoon the marinara sauce over the chicken to cover it. Secure the lid and set the vent to SEALING.
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Add marinara sauce and basil and stir well. Let it heat through and turn off the saute. Nestle chicken back into the pot, in the middle of the sauce. Close the lid and make sure it's latched. Turn the valve to "seal" and set the Instant Pot to pressure cook on LOW pressure for 3 minutes.
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Sear for 3-4 minutes or until chicken easily pulls away from bottom of the pot. Flip over and sear the other side for 1-2 minutes. Remove the chicken from the pot. Deglaze the pot with water (use 1 cup for a 6qt Instant Pot and 1.5 cups from an 8qt Instant Pot). Place the trivet on top of the water.
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Add the olive oil and heat. Add the panko bread crumbs, ¼ teaspoon of the salt, and ½ teaspoon of the garlic powder. Cook, stirring continuously until slightly darkened, 2-3 minutes. Transfer crumbs to a plate and set aside. Wipe out the Instant Pot so that no crumbs remain. Pour the water into the Instant Pot.
