Pressure Cooker Chicken Breast

Serves 2 in about 27 minutes. Tbsp spice rub goes in first, and tsp olive oil finishes the pot.

Ingredients

• 1 cup water (2 cups for 8 qt pot)
• 2 8 oz chicken breasts (skinless/boneless)
• 2 tsp olive oil
• 1 tbsp spice rub (optional)

Method

1. Tip in the water into the inner liner of the pressure cooker. Set the trivet/metal rack in the pot also.
2. Rub the chicken breasts with the olive oil.
3. Rub the spice rub on all sides of the chicken breasts. Set them on the trivet/rack in the pot. Try my Baked Chicken Spice Rub.
4. Set the lid on the pot and set the steam release knob to the Sealing position.
5. Press the Pressure Cook (Manual) button or dial, and then the +/- button or dial to select 7 minutes for an 8 oz breast, (a little less than 1 instant per ounce). If cooking multiple breasts, set time for the average size (High Pressure).
6. When the cook time is finished, let the pot sit undisturbed for 10 minutes (10 instant natural release). Then manually release any remaining pressure/steam.
7. Open the lid and take the temperature with a meat thermometer. It should read at least 160° and will cook a little more as it rests.
8. Lift out the chicken to a plate and let rest 5-10 minutes, tented with foil, before cutting it as this will help it retain its juices.

More instant pot ideas are in the instant pot collection.