There isn’t a lot to say about how to make the best and most tender Chicken or Turkey Breasts in the IP, except that so many folks overcook them. In my case, I have learned that the shorter, up front cook time, coupled with the longer NPR time on the end of the cycle is what produces the best and most tender meats. This rule of thumb applies all across the board, be it Chicken, Turkey, Beef, Pork or even Fish. Check out my Chicken tips here.Chicken Tips . Here are a couple other Recipes. Chicken Cacciatore IP.
Rice a Roni IP with or without Chicken
These Chicken Breasts were the Largest Chicken Breasts that I had ever seen, …over 1.25 LBs each, so I cooked them on purpose In the Instant Pot 8q Duo Crisp+ Air Fryer, pressure cooked on Hi Pressure for 5 min and 20 min NPR. And then did 5 min under the Air Fryer @ 400° .
2 large Chicken Breasts Bone in and Skin on.
1-2 tsp Seasonings
1 c Chicken Broth or water for the Liquid to bring the pot to pressure.
Mrs Dash Onion and Herb.
Johnnies seasoning salt.
Italian seasoning.
Drizzle with Evoo, and sprinkle both sides fairly liberally with seasoning mixture.
Add recommended liquid to the pot. Chicken Broth is a good replacement for Water.
Place the Trivet into the Instant Pot and set the Breasts on the Trivet, bone side down.
Put the lid on and set the time for 5 min, and then when the time is up, let it NPR for 20 min, even if the pin drops at 15.
Check for doneness. If not quite there, turn the pot off and on again to Sauté, and put the lid on for a couple min.
FOR ORGANIC Chicken Breasts:
Tender and juicy!
2 normal sized Organic boneless skinless Breasts
1 tsp regular Better than Bullion Chicken
1 c Water
1 tsp Johnnies seasoning or garlic and herb seasoning or 1/2 n 1/2 each.
Place seasoned Chicken on the trivet
Set the pot to Low Pressure and the time for 3 min. Allow 10 min NPR.
Open immediately and remove Chicken…the pin should have dropped before the NPR is up.
