Road Map: Bone-In Chicken Breasts

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 Keywords
30-60 min, 6 servings, Bruce Weinstein and Mark Scarbrough, 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.
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.
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