Don’t get mad at me for sharing one Instant pot recipe after other in a row. I am kinda obsessed with this cool Pressure cooker. After getting an amazing response to GARLIC HERB CHICKEN AND RICE, I am thrilled to share more Instant Pot recipes.
TIPS FOR INSTANT POT CHICKEN BREAST
Instant Pot Chicken is a game-changer altogether. Cooking Chicken Breast in a pressure cooker can sound scary. But Instant Pot Chicken is one of the quickest (and easiest) ways to cook chicken breast. I know many are worried to cook a Chicken breast, as they turn out to be hard no time. And who likes rubbery Chicken breast after all. No matter how you cook the Chicken breast, you need to master the time in each method. If you are looking for a foolproof way to cook chicken breast on the stove top, then check out EASY GRILLED CHICKEN BREAST WITH BUTTERMILK MARINADE. I have shared tons of tips for perfect Juicy Chicken Breast Instant Pot chicken breasts are so much better than out of the slow cooker, and so much easier than anything on the stove top or oven. You can even cook Chicken Breast directly out of the freezer( we will talk about this some other time though).
Begin by pounding the chicken breast to an even thickness. Use a meat tenderizer or a simple rolling pin, keep the fillet in between cling film and gently flatten the thick side of the fillet. I never skip this step.
Next is to decide on the frozen Chicken breast or Chicken Breast in room Temperature. I have not tried cooking frozen Chicken breast in the instant pot yet. You can check this HOW TO COOK FROZEN CHICKEN BREASTS IN THE INSTANT POT for tips and tricks.
To cook regular Chicken breast in the Instant Pot, add broth, water or any other liquid to the Pot. Cook Chicken Breast for 8 minutes in High Pressure. 8 minutes works best for a medium-sized Chicken breast ( roughly 180-200 gms each). Once it is cooked, let the pressure release naturally for about 10 minutes.
TO MAKE CREAMY BALSAMIC CHICKEN AND POTATOES IN THE INSTANT POT
This Instant Pot Creamy Chicken and Potatoe is easy to make with very few ingredients. But the flavours are simple and Just spot on. Start with searing the Chicken Breast. Searing Chicken breast locks in all the juices and caramelized bits of Chicken adds a lot of flavours. It also reduces the total cooking time in the end. Use a mix of butter and oil while searing Chicken breast, again to for maximum flavours. Next is to roast the potatoes before carmelizing onion and Garlic. Tell me who doesn’t love potatoes with crispy golden edges. Another reason for cooking or roasting the potatoes is, to par-cook them before cooking it with Chicken. Got the point? Ok, Let me explain. When you sear Chicken, you cook it partially. To the end when you pressure cook Potatoes and Par Cooked Chicken breast together, by the time Potatoes get cooked properly, Chicken would have overcooked. Then caramelized onion and garlic along with potatoes. Add stock to the pot. Place seared chicken breast to the pot. Rosemary works very well with potatoes and chicken. Cook it on high pressure for 5 mins. Release pressure manually after 10 minutes of natural pressure release.
This Instant Pot Creamy Balsamic Chicken and Potatoes has just the right amount of cream in it. Startch from cooked potatoes also ads to the thickness. So no need of loading it with gallons of cream. To balance the sour balsamic vinegar, I have added honey to it. Chilli flakes and pepper to give a spicy kick.
TO SERVE CREAMY BALSAMIC CHICKEN AND POTATOES
This dish is a meal in itself. I would serve this with greens like broccoli or Sauteed Green Beans. This can also be served with rice or pasta. This has enough sauce to toss in some pasta into it.
PIN IT FOR LATER
