INGREDIENTS
- 1 cup liquid Choose from water, broth of any sort, wine of any sort, beer of any sort, unsweetened apple cider or a combination of any of these.
- 6 frozen bone‑in skin‑on chicken breasts 12-14 ounces
- 2 tbsp dried seasoning blend Choose from Provençal, Cajun, poultry, taco, Italian, or another blend you prefer or create.
- 1 1/2 tsp table salt Optional (check to see if the seasoning blend includes salt)
INSTRUCTIONS
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Pour the liquid into a Instant Pot. Position the bone-in chicken breasts in the liquid in a crisscross pattern (rather than stacking them on top of each other) so that steam can circulate among them. Sprinkle the top of each with 1 tsp dried seasoning blend and 1/4 tsp salt (if using). Lock the lid onto the pot.
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Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 35 minutes with the Keep Warm setting off. -
Optional 2 All Pressure Cookers
Press Poultry, Pressure Cook or Manual on High pressure for 40 minutes with the Keep Warm setting off. (The Valve must be closed) -
Use the quick- release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of a couple of the breasts, without touching bone, to make sure their internal temperature is 165 °F. The meat can be a little pink at the bone and still perfectly safe to eat, so long as its internal temperature is correct. If the internal temperature is below 165 °F (or if you’re worried about the color), lock the lid back onto the pot and give the breasts 3 extra minutes at MAX, or 4 minutes at HIGH. Again, use the quick- release method to bring the pot’s pressure back to normal.
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Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.
RECIPE NOTES
Beyond
– For an 8-quart Instant Pot,you must use 1 1â„2 cups liquid.You can also fit up to eight 12- to 14-ounce bone-in chicken breasts in the larger pot. There is no change in the cooking timing under pressure (although the pot will take longer to come to pressure).
– If you’ve used water and/or broth, the resulting liquid in the pot is an astounding chicken stock. Don’t throw it out! Save it in a sealed container in the fridge for up to 2 days or in the freezer for up to 3 months. Use it in place of chicken broth in any recipe.
– Consider making the liquid in the pot a 50-50 split of broth and the brine from a jar of pickles, pepperoncini, or pickled jalapeño rings. In this case, omit the salt. (And the
remaining liquid in the pot won’t be fit to be used as stock.)
*Using a — 20 °F CHEST FREEZER?
Cook under pressure in step 2 for 40 minutes on the MAX setting, or for 45 minutes on the HIGH setting, followed by a quick release.
Source:- Cosorithis