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Instant Pot Chicken Breast Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
2 - 4 (1/2 - 2/3 lb, 260g - 305g each) boneless chicken breasts
1 (200g) medium onion
4 (14g) garlic cloves
2 (180g) medium carrots
1 stalk (61g) celery
1 cup (250ml) unsalted chicken stock
1 - 2 tablespoons (15 - 30ml) olive oil
A dash of sherry wine
1 bay leaf
A pinch of dried rosemary
A pinch of dried thyme
Salt and black pepper to taste
Thickener
2.5 tablespoons (22.5g) cornstarch or sub arrowroot
3 tablespoons (45ml) cold water

Directions:
Directions:
1. Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click
Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until
indicator says HOT).

2. Prepare Chicken Breasts: Pat dry the chicken breasts’ skin with paper towels. Season with generous
amount of kosher salt and ground black pepper.

3. Brown Chicken Breasts: Pour 1 - 2 tbsp (15ml - 30ml) olive oil in pressure cooker. Ensure to coat oil
over whole bottom of the pot. Place 2 chicken breasts (skin side down) in the Instant Pot. Do not
overcrowd. Season the meat side with more kosher salt and ground black pepper. Brown the skin side
(don’t touch it for 3 ½ minutes). Flip and brown the meat side for 1 ½ minutes. Remove and set aside.
*Pro Tip: The chicken skin will stick to the inner pot in the beginning, but it will release itself at the 3-
minutes mark.
*Note: If you are preparing 4 chicken breasts, repeat this step for the other 2 chicken breasts.

4. Sauté Onion and Garlic: Add diced onion in the pressure cooker. Sauté for roughly 2 ½ minutes until
soften and lightly browned. Add minced garlic and sauté for another 30 seconds until fragrant. Season
with kosher salt and ground black pepper.
, skin or skinless
, diced
, roughly minced
, chopped
, chopped
1/12/2018 Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast)
https://www.pressurecookrecipes.com/instant-pot-chicken-breast/ 2/2

5. Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until the vegetables are slightly
browned (roughly 3 minutes).

6. Optional layer seasoning: taste and season with more kosher salt and ground black pepper.

7. Deglaze: Add a dash of sherry wine in the Instant Pot and deglaze by scrubbing the flavorful brown
bits off the bottom of the pot with a wooden spoon.

8. Pressure Cook Chicken Breasts: Add 1 cup (250ml) unsalted chicken stock, 1 bay leaf, a pinch of
salt, rosemary, and thyme (rub the herbs with your fingers to “activate” them). Give it a quick stir and
layer 2 - 4 browned chicken breasts on top. Close lid and pressure cook at High Pressure for 5
minutes + 10 minutes Quick Release (after pressure cooker has finished cooking, wait 10 minutes
then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.

9. Thicken Gravy: Set aside the cooked chicken breasts on a chopping board. Press Cancel button,
then Sauté button to heat up the sauce. In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3
tbsp (45ml) cold water. Mix it in one third at a time until desired thickness. Taste the gravy and season
with more salt & black pepper if necessary.

10. Serve: Slice chicken breasts & serve with gravy with your favorite side dishes.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6
Calories 420 kcal

 

 

 

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