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Season the chicken breasts with salt and pepper or your choice of seasonings.
Fill the Instant Pot with water up to the 1/2-full mark or enough water for the chicken to be completely submerged.
Close the lid and put the steam release mechanism to Vent.
Set the Sous Vide temperature to 148 degrees Fahrenheit and cook time to 2 to 4 hours. [Read More: How to use the Sous Vide in the Instant Pot]
While the Instant Pot is heating up, place the chicken breasts side-by-side in a freezer bag.
Press out as much air as you can and zip the bag closed except for 1 inch.
Gradually lower the bag down into the water using the displacement method. *
Close the bag all the way until the bag is completely sealed, but keep the opening of the bag above the water level.
Close the lid.
When the sous vide cooking time is up, the Instant Pot will beep.
Press Cancel, open the lid and using tongs, remove the freezer bag.
Open the bag and transfer the chicken breast to a plate or cutting board lined with paper towels.
Allow the chicken to rest for 10 minutes.
Dry the chicken thoroughly and sear on high heat on a grill or cast iron pan until browned on both sides, if desired.
Use the chicken in any recipe that calls for cooked chicken.