Instant Pot Chicken Breasts (Frozen and Fresh)
"This was a great way to cook a bunch of chicken to eat over salad. I left the skin on and took the skin off with forks after it was done. Recipe courtesy of amindfulmom.com."
- Ready In:
- 12mins
- Ingredients:
- 4
- Serves:
-
12
ingredients
- 3 lbs chicken breasts
- 1 cup pineapple juice or 1 cup chicken stock
- 1 tablespoon minced garlic
- 2 teaspoons kosher salt (1 tsp kosher salt if using chicken stock)
directions
- Place all ingredients in pressure cooker.
- Close lid and turn vent to sealed.
- For frozen chicken, cook on high pressure for 10 minutes.
- For fresh chicken, cook on high pressure for 6 minutes.
- Allow to release naturally for 5 minutes, and then do a quick relese if needed.
- Remove chicken from liquid and rest chicken for 5 to 10 minutes.
- Slice and serve or shred with 1/2 cup cooking liquid.
- Keeps in fridge for 3 to 4 days.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
