The credit for this absolutely goes to the blogger at the above link. I modified it for my own tastes/needs, but definitely go there for all sorts of amazing and helpful tips and options for this recipe, including if you don’t have an Instapot! I recently received one as a gift and I’ve only used it a couple of times, but I’m looking forward to trying more new and healthy recipes in it. This one is mainly for chicken to add to my lunch salads at work. Hoping it’ll be perfect!
1 lb organic skinless boneless chicken breasts
2 tsp Herbamare
1/2 tsp ground garlic
1/2 tsp fresh ground black pepper
1/2 cup plus 1 tbsp chicken stock, divided
2 tbsp olive oil, divided
In a small bowl, mix the seasonings, 1 tbsp chicken stock, and 1 tbsp olive oil into a paste. Coat the chicken breasts with the paste and let sit for 10 minutes (or more in refrigerator). Turn Instantpot to sauté setting, add 1 tbsp oil, and once preheated, brown the chicken (about 2 minutes on each side).
Remove chicken and set aside on a plate. Add remaining chicken stock to Instantpot and scrape the bottom with a silicon spatula to remove stuck-on chicken pieces. Insert the trivet and place the chicken on top. Cover the Instapot and seal the valve.
Set to Pressure Cook on high for 5-10 minutes (depending on thickness) for defrosted chicken (see above link for tips on cooking frozen chicken). Let the steam release naturally, about 10-15 minutes before opening. Let cool, slice, and store for the week!