INSTANT POT FROZEN CHICKEN BREAST WITH SAUCE

Instant Pot Frozen Chicken Breast with Sauce I had no clue I would use my Instant Pot as frequently as I do or enjoy trying all the Instant Pot recipes I have over the years. Oh, here’s another kitchen equipment trend I’ll use once and never touch again, I genuinely thought. Also known as the Grills of the World, Salad Shooters, and Bread Makers of the World by George Foreman.

However, this incredible kitchen tool appears to be here to stay! Who doesn’t enjoy food that is prepared quickly, like in an Instant Pot? Additionally, it can transform from frozen to silver in a little under an hour. Ah-mazing!

One of those meals that were thrown up quickly is this chicken. Well, you know, I had to prepare some chicken breasts, so I figured I may as well make some gravy while I was at it (I mean, the juices are right there begging to be eaten). Dinner is ready in approximately 15 to 20 minutes after a little of this and a little of that.

INGREDIENTS

4 medium boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt, more to taste
1/4 teaspoon pepper, plus more to taste
1/4 teaspoon paprika or smoked paprika
1 teaspoon Italian herb seasoning mix
3 cups chicken broth divided
4 tablespoons of cold water
2 tablespoons cornstarch

PREPARATION OF MAKING INSTANT POT FROZEN CHICKEN BREAST WITH SAUCE

1ST STEP

Your pressure cooker should be set to saute.One tablespoon of olive oil should be drizzled over the chicken before coating it. Italian spice, garlic powder, paprika, salt, and pepper are used to season everything.

Your pressure cooker should be set to saute

2ND STEP

Use a rubber spatula to spread the oil evenly around the bottom of the skillet after adding 1 tablespoon of olive oil. The chicken should be added right away and cooked for 1-2 minutes on each side to brown it. Return the chicken to the pot after removing it and adding 1 cup of broth.

The chicken should be added right away and cooked for 1-2 minutes

3RD STEP

Slide the lid to the locked position and set it on the pot. Change the vent valve’s setting to SEALED. Set the timer on your pressure cooker to 8 minutes and select either PRESSURE COOK or MANUAL (for large chicken breasts, do 10 minutes).

Slide the lid to the locked position and set it on the pot

4TH STEP

Turn the vent valve to the VENT position to conduct a QUICK RELEASE when the cooking period has expired. Remove the lid and place the chicken in a dish before covering it to keep it warm once the float valve has descended.

Turn the vent valve to the VENT position to conduct a QUICK RELEASE

5TH STEP

On SOUP, set the pressure cooker. Add the pot’s 2 remaining cups of chicken broth. Combine cold water and cornstarch in a small bowl; stir until smooth. Add the cornstarch mixture once the chicken broth has boiled. Cut the pressure cooker off.

. Add the pot's 2 remaining cups of chicken broth. Combine cold water and cornstarch — . Add the pot’s 2 remaining cups of chicken broth. Combine cold water and cornstarch

6TH STEP

Add plenty of salt and pepper to taste the sauce. The sauce thickens a little bit as it cools. over chicken, please.