This is my time tested technique for making Instant Pot chicken bosoms that are delicate, succulent and scrumptious!
This is my technique for new (not solidified) boneless, skinless chicken bosoms.
I'll report back in another post once I hack the solidified ones! 🙂 They are a little tricker, as I would like to think.
In the event that you need to make something comparable on the burner with a flame broil container or cast iron skillet, see my other barbecued chicken bosoms formula. It is one of my most well known plans ever!
In the event that you need a broiler prepared chicken bosom formula, I have a phenomenal formula those as well.
Also try our recipe : QUICK AND EASY LEMON GARLIC SHRIMP SCAMPI RECIPE #healthyrecipes #dinner #yummy #delicious #easy
- 1 Tablespoon oil (I use avocado, but you can use coconut or canola - something with a high smoke point is best!)
- 3 boneless, skinless chicken breasts (uncooked)
- 1/4 teaspoon garlic salt per chicken breast (or you can use just garlic powder and regular salt)
- dash black pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried basil
- 1 cup water
Instructions :
- Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot.
- Season one side of the chicken breasts.
- After the display reads "hot," carefully add the chicken breasts, seasoned side down, to the pot. I use tongs to avoid hot oil splatter.
- Add seasoning on the second side.
- Cook about 3 to 4 minutes on each side, and remove from pot with the tongs.
- Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet.
- Place the chicken on the trivet.
- Lock the lid, and cook on manual high for 5 minutes.
- Allow the chicken to naturally release for 5 minutes, and then quick release the rest.
- Remove the chicken from the pot, and allow to rest for about 5 minutes before serving for maximum juiciness.
Source : bit.ly/3e3hWo0
Read more our recipe : CHICKEN AND MUSHROOM CREPE RECIPE #dinner #mushroom #recipes #shrimp #chcken
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