Instant Pot · All year
Instant Pot Chicken Breast
Three pounds of fresh breasts, salt, and a cup of water. A few minutes at pressure, a slow release, and the chicken is ready to slice or shred.
About 40 minutes · Serves 6 · About 3 pounds of chicken, sliced or shredded
“Give us today our daily bread.”
Ingredients
- 3 lb fresh chicken breasts
- salt
- 1 cup water
Method
- 1
Set the trivet in the inner pot. Pour in the 1 cup of water.
- 2
Season the chicken breasts on both sides with salt. Lay them on the trivet, in one layer if they fit.
- 3
Lock the lid and set the valve to sealing. High pressure for 8 to 11 minutes, the shorter time for smaller breasts and the longer time for thick ones.
- 4
Let the pressure fall on its own for 5 to 10 minutes, then release the rest.
- 5
Check the thickest breast. It should read 165°F inside. Slice or shred the chicken.
From the kitchen
- If the thickest breast reads under 165°F, lock the lid and cook 2 minutes more at high pressure, then release.
- The trivet holds the breasts up out of the water, so they steam instead of boil.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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