Perfect Seared Chicken Breasts

By: Bruce Weinstein and Mark Scarbrough

Perfect Seared Chicken Breasts
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Keto, Low Carb, Low Fat, Paleo
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Keywords
15-30 min, 4 servings, boneless, contributed, cook 13 min, dried herbs or a seasoning blend, easy, keto, liquid, low carb, low fat, main course, max pressure cook, modern, paleo, prep 10 min, pressure cook, skinless chicken breasts, solid or liquid fat, table salt

prep icon Prep Time
10 min
cook icon Cook Time
13 min

serving icon Servings
4 servings
Ingredients
  • 2 tbsp solid or liquid fat
  • 4 boneless, skinless chicken breasts
  • 2 tbsp dried herbs or a seasoning blend
  • 1/2 tsp table salt
  • 1 1/2 cups liquid
Instructions
  • Press Saute, set time for 15 minutes.
  • 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.
  • 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.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off.
  • 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.
Notes
  • Beyond
    • You must halve the recipe for a 3-quart cooker.
    • After cooking, garnish the breasts with lots of ground black pepper.
    • You’ll get even better results if you brine the breasts: Buy chicken breasts that have not been injected with “a solution that may contain. . . .” (read the package). Whisk 2 tablespoons kosher salt into 8 cups cool water until dissolved, then submerge the breasts in the brine for at least 20 minutes but no more than 40 minutes. Discard the brine, pat the breasts dry, then proceed with the recipe.
    • Or buy kosher boneless skinless chicken breasts. They’re essentially prebrined!
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