Road Map: Bone-In Chicken Breasts


  • 1 cup liquid
  • 6 frozen bone‑in skin‑on chicken breasts
  • 2 tbsp dried seasoning blend
  • 1 1/2 tsp table salt
  • Pour the liquid into a Instant Pot. Position the bone-in chickenbreasts in the liquid in a crisscross pattern (rather than stacking them ontop of each other) so that steam can circulate among them. Sprinkle thetop of each with 1 tsp dried seasoning blend and 1/4 tsp salt (ifusing). 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 tonormal. Unlatch the lid and open the cooker. Insert an instant-read meatthermometer into the center of a couple of the breasts, without touchingbone, to make sure their internal temperature is 165°F. The meat can be alittle pink at the bone and still perfectly safe to eat, so long as its internaltemperature is correct. If the internal temperature is below 165°F (or ifyou’re worried about the color), lock the lid back onto the pot and give thebreasts 3 extra minutes at MAX, or 4 minutes at HIGH. Again, use thequick-­release method to bring the pot’s pressure back to normal.
  • Use kitchen tongs to transfer the breasts to serving plates or a servingplatter 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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