"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Garlic Chicken Breasts Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Garlic Chicken Breasts, by , is from From My Home to Yours!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tammy Giesick

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup water or vegetable broth or chicken broth
cup low sodium soy sauce
cup honey
2 cloves garlic minced
teaspoon black pepper
1 1/2 pounds boneless skinless chicken breasts
2 teaspoons cornstarch

Directions:
Directions:
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.

Personal Notes:
Personal Notes:
Stir together water or broth, soy sauce, honey, garlic and pepper in slow cooker insert. Add the chicken.
Cover and cook on low for 3-4 hours or high for 2 hours, until chicken reaches an internal temperature of at least 165 degrees F.
Remove chicken to a clean plate or cutting board. Turn slow cooker to high setting.
In a small bowl, stir together 2 teaspoons cornstarch and 1 tablespoon water. Stir this into the liquid in the slow cooker and cook on high until thickened, about 20 minutes.
Slice or shred the chicken and stir it into the sauce in the slow cooker. Serve with rice and vegetables, or as desired.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!