Road Map: Bone-In Chicken Breasts

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

Road Map: Bone-In Chicken Breasts
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Notes
["Beyond
• For an 8-quart Instant Pot,you must use 1 1⁄2 cups liquid.You can also fit up to eight 12- to 14-ounce bone-in chicken breasts in the larger pot. There is no change in the cooking timing under pressure (although the pot will take longer to come to pressure).
• If you’ve used water and/or broth, the resulting liquid in the pot is an astounding chicken stock. Don’t throw it out! Save it in a sealed container in the fridge for up to 2 days or in the freezer for up to 3 months. Use it in place of chicken broth in any recipe.
• Consider making the liquid in the pot a 50-50 split of broth and the brine from a jar of pickles, pepperoncini, or pickled jalapeño rings. In this case, omit the salt. (And the
remaining liquid in the pot won’t be fit to be used as stock.)
*Using a –­20°F CHEST FREEZER?
Cook under pressure in step 2 for 40 minutes on the MAX setting, or for 45 minutes on the HIGH setting, followed by a quick release."]
cuisine icon Keywords
30-60 min, 6 servings, contributed, dinner, dried seasoning blend, easy, frozen bone‑in skin‑on chicken breasts, gluten free, liquid, lunch, main course, max pressure cook, modern, pressure cook, table salt

serving icon Servings
6 servings
Ingredients
  • 1 cup liquid
  • 6 frozen bone‑in skin‑on chicken breasts
  • 2 tbsp dried seasoning blend
  • 1 1/2 tsp table salt
Instructions
  • 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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