Perfect Seared Chicken Breasts

Name: Perfect Seared Chicken Breasts
Prep time: 10 min
Cook time: 13 min
Ingredients: 2 tbsp solid or liquid fat (Choose from butter, lard, rendered bacon fat, schmaltz, or an oil of almost any sort: olive, avocado, vegetable, corn, canola, safflower, grape seed, walnut, almond, or pecan — or a 50/50 combo of a solid fat and a liquid fat. ); 4 boneless, skinless chicken breasts (10-12 ounces each); 2 tbsp dried herbs or a seasoning blend (Choose at least two or many to make up the total amount from any dried herb like thyme, oregano, or parsley; ground cinnamon, ground dried ginger, or ground dried turmeric; a curry powder of any sort, herbes de Provence, or any dried spice seasoning blend from Cajun to Italian, French to Greek. ); 1/2 tsp table salt (optional); 1 1/2 cups liquid (Choose from water, broth of any sort, beer, wine of any sort, dry vermouth, dry sherry, unsweetened apple cider, unsweetened pear nectar, or a 50/50 combo of water or broth and wine. )

5.0

(40)

recipes.instantpot.com

Your recipes

Prep Time: 10 minutes

Cook Time: 13 minutes

Servings: 4

Cost: $0.49 /serving

Author : The Instant Pot Bible by Bruce Weinstein

Ingredients

Remove All · Remove Spices · Remove Staples

2 tbsp solid or liquid fat (Choose from butter, lard, rendered bacon fat, schmaltz, or an oil of almost any sort: olive, avocado, vegetable, corn, canola, safflower, grape seed, walnut, almond, or pecan — or a 50/50 combo of a solid fat and a liquid fat.)4 boneless, skinless chicken breasts (10-12 ounces each)2 tbsp dried herbs or a seasoning blend (Choose at least two or many to make up the total amount from any dried herb like thyme, oregano, or parsley; ground cinnamon, ground dried ginger, or ground dried turmeric; a curry powder of any sort, herbes de Provence, or any dried spice seasoning blend from Cajun to Italian, French to Greek.)1/2 tsp table salt (optional)1 1/2 cups liquid (Choose from water, broth of any sort, beer, wine of any sort, dry vermouth, dry sherry, unsweetened apple cider, unsweetened pear nectar, or a 50/50 combo of water or broth and wine.)

Export 3 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Press Saute, set time for 15 minutes.

Step 2

Melt the fat or warm the oil in the cooker. Season the chicken breasts with the dried herbs or seasoning blend and salt (if using). Set 2 breasts in the pot and brown well, turning once, about 6 minutes. Transfer these to a nearby plate and brown the other 2 breasts in the same way before getting them onto the plate.

Step 3

Turn off the SAUTÉ function. Set a heat- and pressure-safe trivet in the pot. Pour in the liquid. Set all the chicken breasts on the trivet, overlapping thick ends over thin ends as necessary. Lock the lid onto the pot.

Step 4

Optional 1 Max Pressure CookerPress Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off.

Step 5

Optional 2 All Pressure CookersPress Meat/Stew or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off.

Step 6

Use the quick-release method to bring the pot’s pressure back to normal — but do not open the cooker. Set it aside for 3 minutes with the valve open but the cooker off. Unlatch the lid and open the pot. Serve at once.