PRESSURE COOKING FROZEN CHICKEN BREASTS RECIPES

BONE-IN CHICKEN BREASTS – INSTANT POT RECIPES

Bone-In Chicken Breasts – Instant Pot Recipes image

Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.

Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Total Time 50 minutes

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 cup liquid (Choose from water, broth of any sort, wine of any sort, beer of any sort, unsweetened apple cider or a combination of any of these. )
6 frozen bone‑in skin‑on chicken breasts (12-14 ounces)
2 tbsp dried seasoning blend (Choose from Provençal, Cajun, poultry, taco, Italian, or another blend you prefer or create.)
1 1/2 tsp table salt (Optional (check to see if the seasoning blend includes salt))

Steps:

Pour the liquid into a Instant Pot. Position the bone-in chicken breasts in the liquid in a crisscross pattern (rather than stacking them on top of each other) so that steam can circulate among them. Sprinkle the top of each with 1 tsp dried seasoning blend and 1/4 tsp salt (if using). Lock the lid onto the pot.
Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 35 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers Press Poultry, Pressure Cook or Manual on High pressure for 40 minutes with the Keep Warm setting off. (The Valve must be closed)
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of a couple of the breasts, without touching bone, to make sure their internal temperature is 165°F. The meat can be a little pink at the bone and still perfectly safe to eat, so long as its internal temperature is correct. If the internal temperature is below 165°F (or if you’re worried about the color), lock the lid back onto the pot and give the breasts 3 extra minutes at MAX, or 4 minutes at HIGH. Again, use the quick-release method to bring the pot’s pressure back to normal.
Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.

FALL-OFF-THE-BONE PRESSURE COOKER CHICKEN (IN 30 MINUTES ...

Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes ... image

Recipe for Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes!) Original

Provided by Healing Gourmet

Categories Instant Pot Recipes Paleo Recipes Pressure Cooker Recipes

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 10

Number Of Ingredients 9

Ingredients

1 whole – 4lb. organic chicken
1 Tbsp. [b]Organic Virgin Coconut Oil Get a 15 oz. jar FREE from Thrive Market now!
1 tsp. paprika
1 1/2 cups Pacific Organic Bone Broth (Chicken)
1 tsp. dried thyme
1/4 tsp. freshly ground black pepper
2 Tbsp. lemon juice
1/2 tsp. sea salt
6 cloves garlic, peeled

Steps:

In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes.
Flip the chicken and add broth, lemon juice and garlic cloves.
Lock pressure cooker lid and set for 25 minutes on high.
Let the pressure cooker release naturally.
Remove from pressure cooker and let stand for 5 minutes before carving.

More about "pressure cooking frozen chicken breasts recipes"

BONE-IN CHICKEN BREASTS – INSTANT POT RECIPES

Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.
From recipes.instantpot.com
Reviews 5
Total Time 50 minutes
Cuisine Modern

Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.

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FALL-OFF-THE-BONE PRESSURE COOKER CHICKEN (IN 30 MINUTES ...

Recipe for Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes!) Original
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Category Instant Pot Recipes, Paleo Recipes, Pressure Cooker Recipes

Remove from pressure cooker and let stand for 5 minutes before carving.

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