Boneless Chicken Breast Instant Pot Food

INSTANT POT CHICKEN BREASTS

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.

EASY CHICKEN BREAST

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.

HONEY GARLIC INSTANT POT CHICKEN BREASTS

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.

INSTANT POT CHICKEN BREAST - THE ULTIMATE GUIDE

Steps:

• Add all ingredients to an electric pressure cooker (also check out the blends above the recipe card), lock the lid, and set the valve to "sealing"
• Set the timer for 10 minutes. When finished cooking, let naturally release for 10 minutes. Release the rest of the pressure using "quick release" and, after the pin drops, carefully remove the lid.
• Using 2 forks or a hand mixer, shred the chicken or cut into slices.
• Serve in chicken taco salads or burrito bowls.

BONELESS CHICKEN BREAST DINNER IDEAS

Steps:

• It is important that you have all your ingredients handy before you start stir-frying, this is a quick recipe and you don't want to burn anything.
• Make the stir fry sauce and set aside: add all the ingredients to a bowl and mix to combine.
• Cut the chicken breast into small cubes, season with a pinch of salt and pepper, 1 ½ tbsp of cornflour, 1 tablespoon of the stir fry sauce, mix to combine then leave the chicken to marinate while you prep the other ingredients
• Heat up 2 tablespoons of oil in a wok/skillet over medium-high heat, add chicken pieces, making sure you are not overcrowding the pan and brown the chicken (this process takes about 3 minutes) You can work in batches if the chicken doesn't fit your pan in one go.
• Take out the browned chicken and transfer to a bowl. Don't transfer to a kitchen towel as you want to retain all the juice from the chicken.
• Still using the same wok/skillet, heat up a tablespoon of vegetable oil to the wok, add chopped bell pepper and onions and stir fry for about 2 minutes. Add the chopped garlic and stir fry for another minute. Stir fry for longer if you want your vegetables soft.
• Add chicken and toasted cashew and continue to stir fry for another minute or two, Finally, add the stir fry sauce and about 1/3 cup water (if you want it saucy) and simmer for about another minute or until the sauce thickens. Finish with chopped green onions (this is optional) Take it off the heat and serve immediately with rice. Enjoy

CREAMY CHICKEN INSTANT RAMEN RECIPE BY TASTY

Steps:

• Add the chicken breast and whole scallions to a medium pot and cover with the water. Bring to a simmer over medium-high heat, then cover and cook, frequently skimming off the white foam that rises to the surface, until the internal temperature of the chicken reaches 165°F (75°C), 8-10 minutes. Remove the chicken and scallions from the poaching liquid and reserve 1½ cups of the liquid. Shred the chicken and discard the scallions and remaining liquid.
• Heat the olive oil in a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute, until fragrant. Add the carrots, edamame, and red bell pepper, and sauté for 3-4 minutes, until the vegetables are starting to become tender.
• Stir in the Campbell's® Cream of Chicken Soup and soy sauce, and bring to a simmer. Whisk in the reserved chicken poaching liquid until smooth. Return to a simmer and cook for 3-4 minutes, until the vegetables are tender. Fold in the ramen noodles and shredded chicken.
• Carefully transfer the ramen to a bowl and top with the poached egg and sliced scallions.
• Enjoy!