Boneless Skinless Chicken Breasts

Boneless Skinless Chicken Breasts
Up to 6 servings
active: 15 min
Your dream for weeknight cooking might be simply getting a decent frozen chicken breast cooked and on a plate quickly. The Instant Pot is the best way we know to do this, period, no doubts. Better than the oven. Better than the stovetop. Better than any other way we’ve tried.
Pay careful attention to the size of the chicken breasts here: They are neither the tiny, 4-ounce ones nor the humongous, 10-ounce ones often found fresh in the meat case. The ones called for here are moderately sized (5 or 6 ounces) and often found in bags in the freezer case of supermarkets and big-box retailers.
If you’ve used any liquid besides plain water (even if you’ve used a combination of water and another liquid), consider turning the resulting stock in the pot into a sauce: Remove the rack from the pot, set the SAUTÉ setting on HIGH for 15 minutes, and boil the liquid until it is a thick glaze, stirring occasionally. Whisk in up to 3 tablespoons butter, then turn off the SAUTÉ function and remove the (hot!) insert from the pot to stop the cooking (so the butter doesn’t fall out of suspension and burn). Drizzle the sauce over the chicken and serve.
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