Instant Pot Chicken Breast Recipes Frozen

How to Cook Frozen Chicken Breasts in the Instant Pot

WebOct 12, 2021 · Put the lid on and move the valve to sealing. Press Manual pressure and set the timer to 10-12 minutes high pressure (I've found 10 …

Rating: 4.8/5(253)
1. Place chicken breasts in the bottom of the Instant Pot (no need to use the trivet!) -- it's okay if they're stacked, just make sure none are stuck together.
2. Pour in the water or chicken broth (or use another liquid like pineapple juice, apple juice, etc.) and season with salt and pepper.
3. Put the lid on and move the valve to sealing. Press Manual pressure and set the timer to 10-12 minutes high pressure (I've found 10 is just right, and at the 12 minute mark they are 180 degrees F or more). The Instant Pot will take about 10 minutes to come to pressure and start counting down from 10.
4. When the cook time is up, let pressure release naturally for 5-10 minutes before releasing the remaining pressure. Check that the internal temperature of the chicken is 165 degrees F -- mine is always at least or higher.

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Honey Garlic Instant Pot Chicken Breasts Kristine's …

WebSep 19, 2018 · Stir together water or broth, soy sauce, honey, garlic and pepper in slow cooker insert. Add the chicken. Cover and cook on low …

Rating: 4.9/5(108)
1. Combine water or broth, soy sauce, honey, garlic and pepper in Instant Pot. Stir.
2. Add the chicken breasts to the Instant Pot.
3. Seal the lid and turn the steam valve to the sealing position.
4. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.

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Instant Pot Chicken and Rice – WellPlated.com

WebAug 2, 2023 · Add the rinsed brown rice, carrot, red pepper, garlic, ginger, cumin, salt, turmeric, and coriander. Stir to coat the rice in the oil and …

1. Set a 6-quart or larger Instant Pot to SAUTE mode. Add the coconut oil. Once hot and shimmering, add the onion and cook, stirring occasionally, until beginning to soften, about 4 minutes.
2. Add the rinsed brown rice, carrot, red pepper, garlic, ginger, cumin, salt, turmeric, and coriander. Stir to coat the rice in the oil and spices and cook until very fragrant, about 1 minute. Stir in a splash of the almond milk. Scrape a spoon along the bottom to make sure there are no stuck-on bits of food. Stir in the remaining almond milk. Arrange the chicken breasts in a single layer on top.
3. Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 15 minutes, and then vent to release remaining pressure.
4. Uncover and remove the chicken breasts to a cutting board. Dice or shred with two forks and return to the pot. Add the peas and stir to combine. Taste and adjust seasonings as desired. Serve hot, topped with cilantro.

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