Ingredients
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3
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1
-
1
-
2
-
-
-
-
-
-
-
-
-
-
-
Directions
Instant Pot Chicken Breasts (Frozen and Fresh), This was a great way to cook a bunch of chicken to eat over salad I left the skin on and took the skin off with forks after it was done Recipe courtesy of amindfulmom com , This was a great way to cook a bunch of chicken to eat over salad I left the skin on and took the skin off with forks after it was done Recipe courtesy of amindfulmom com
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Steps
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1
Done
|
Place All Ingredients in Pressure Cooker. |
|
2
Done
|
Close Lid and Turn Vent to Sealed. |
|
3
Done
|
For Frozen Chicken, Cook on High Pressure For 10 Minutes. |
|
4
Done
|
For Fresh Chicken, Cook on High Pressure For 6 Minutes. |
|
5
Done
|
Allow to Release Naturally For 5 Minutes, and Then Do a Quick Relese If Needed. |
|
6
Done
|
Remove Chicken from Liquid and Rest Chicken For 5 to 10 Minutes. |
|
7
Done
|
Slice and Serve or Shred With 1/2 Cup Cooking Liquid. |
|
8
Done
|
Keeps in Fridge For 3 to 4 Days. |
