I am actually making this right now in October 2022. Sadly, I forgot to dump my oil out after searing my chicken breast. But that's okay. I've done that before and it will be okay. Maybe more flavorful chicken. I love this recipe and have made it often. I will be looking for other Instant Pot recipes from you. Thanks!!
THANK YOU. I followed your instructions and got great results. My Instant pot was finished releasing pressure after only four minutes but I left it alone until 20 minutes and the chicken is delicious. I did check the temp and it was good. My pot is 8 years old so naturally I was a little worried but it was fine.
Sorry it took so long to reply. Usually I get back within a day, but for some reason I wasn't getting email notifications of comments. Thank you so much! I am so glad you found it helpful. Stay safe and happy cooking.
I am so grateful for this video. You explained everything so well. I’ve had my IP for over a year and I barely used it Bc at the beginning I ruined so much food that I lost all confidence in it. But now I’m excited to get cooking in it again
Sorry it took so long for me to get back to you, my internet was out for 2 weeks due to the tropical storm. Thank you so much for your kind words and I am so glad you find this helpful. Please feel free to reach out to me through PM on Facebook. I am always here to help if you have any questions, even while your cooking. Happy cooking and stay safe!
I didn’t know what was wrong with my chicken cooking skills. I was about to give up n never cook chicken again. I couldn’t believe 3 minutes would work but it was perfect. Your directions were perfect and exactly what I was looking 4. Thanks so much 4 GREAT video. MaryAnna
Oh wow thank you and I am so glad I could be of help. Chicken breast is really hard to cook in general because it is so lean. Enjoy and have a wonderful New Year!
I love the way you explain each step but without overdoing it. I'm still learning how to use my Instant Pot so your instructions are very much appreciated. Also love your bubbly personality. Thanks! 😊
What a great video, I agree with another comment below, this the best video for chicken breast in the instant pot. Thorough, but concise and so clear. Thank you! I have subscribed.
I made this exactly like you said and it was perfect. The thermometer hit 165 too. Been trying to cut down in grilled/bbq meats, this method was a nice and new way to eat breast chicken, thank you maestra!
Hi everybody! I am new to the Instant Pot and I have just followed this tutorial but have some questions. In the video, Lana mentions that she will give us her measurements in the description below. I am not able to find any description. I found myself having to guess as my instant pot does not have a manual button to set the time, and I have to click on my Saute button but it doesn't ever say "hot". I am hoping that my chicken breast comes out tasty as I was guessing along the way!! Thanks for the great video!! Looking forward to learning more about my instant pot and becoming more confident in using it on a daily basis.
Hi. If your IP doesn't have manual it probably has a Pressure button. You would use that instead. As for the Saute, some models might not say HOt and then just use your best guess to decide if it is hot.
This looks like a good recipe. Will definitely give this method a try. I hate stringy chicken and normally go for smaller pieces trying to avoid that. 👍
I just got an mine today- and I have watched hours of Video, I love you!! you have made it fun and easy and I don't feel like I will die opening the valve! thank you for washing your meat also before cooking it- SO many did it right out of the package- So Gross!
Thank you so much for your kind words and I am so glad you found my videos helpful. It gets much easier and less scary I promise. The first time I released the steam I about jumped clear across the room, lol.
Sorry it took so long for me to get back to you, my internet was out for 2 weeks due to the tropical storm. Thank you so much for your kind words and I am so glad you find them helpful. Happy cooking and stay safe!
THANK YOU THANK YOU THANK YOU! In these days of lockdown, I've been doing a lot of cooking. Last night I did an Asian steamed chicken breast (Costco) in a wooden steamer in the IP. The flavor was amazing. The breast, well, not so amazing. I've heard 10 minutes, found a great RU-vid vid that used bone in chicken thighs for 15 minutes. I compromised at 12 minutes with 5 natural release afterwards. The breast meat was firm, not tough, a bit stringy, but extremely dry. I'll go for your 4 minutes plus 15 NR next round. Oh, for the record, I took a full quart of Costco's chicken stock, added about 2 inches of coarse cut fresh ginger, 2 scallions, two battered pieces of lemon grass and simmered, stove top for about 20 minutes. I then used about a cup and a half of the chicken stock as my Instant Pot steaming liquid. When the chicken in the steamer was (over)done, I then used the steaming liquid to cook my rice. The rice stole the show, I'm hoping your suggestions for next time will steal the chicken. Again, thanks!
OK That sounds absolutely amazing! I love the idea of using the leftover liquid to cook the rice. Brilliant! Chicken thighs are so much more forgiving since they have a higher fat count than the breast so they can take a lot longer cooking time. Stay safe and happy cooking!
Just saying, too much water. May have caused the chicken to be stringy and tough. Hint... Why we need to wash and pat chicken dry b4 seering.??? Any bodies Thoughts ??
@@sophiakellygallerani8320 I didn't explain it but I don;t always rinse my chicken, but it usually has some ice on it because I have defrosted it, and so I rinse off the ice and then pat it dry because moisture impedes browning and you want to sear it quickly. If you rinse yours, make sure to clean your sink with bleach or a strong cleaner.
@@LanaUnderPressure Hillarius day on Tuesday... 15th June... I had to download Duo instryctions, bcuz my pot doesnt have the manual button. I learned a few things. I was able to seer it, but nit crisp... My chicken had water left after trying to pressure cook it. Had a good time familiarizing the settings. I took chicken out and added rice to steam. I used organic Chicken broth instead of bouillon. Chicken was so tender and moist. Rice was delightful. Best idea you gave Im glad I did it... Scraping leftover chicken fry loose. Wonderful basic instructions. Watched your video... 3times b4 I began. Thnx Im not a red meat eater. Mostly chicken and fish. Did you try fish yet? Mayb steaming it?
Good Morning Lana! Met your mom this morning at ABQ Balloon Fiesta, She is so proud of you and your Channel. Very nice to meet her (Sherry? Sp). Told her about my channel, she told me about your channel... yadayadayada. Subscribed and liked this video. FYI. Bruce
Hi Bruce! What a small world. She is having a blast out there. The balloon festival was something she had been planning for years so I'm so glad she got to go. Thanks for subscribing. I will definitely subscribe to yours even though I am not an RV'er. :)
Lana, your mom was awesome, she my wife and I talked for a while and she was so proud of you. Thanks for the response and I would love a sub from you. Thx Bruce
I can't believe how controversial the whole rinsing or not rinsing has become. I rinse and then just spray my sink with Clorox and wipe it down. But the chicken slime is kinda gross and I just can't bring myself to cook it without rinsing.
I LIVE on chicken breasts...that was super helpful Lana... "Q" when you were bringing the water to a boil(with half bouillon cube_ before putting chicken back in...what setting was this on? I'm thinking sear/saute ? Thanks..I so glad I got to see this as basis for all my chicken cooking. And...I'm so glad you showed us the meat thermometer temp....perfect temp! :)
Hi Lana, thank you for such a detailed, yet quick video. Learned a lot without getting bored. Just one question, if I was to add two or three chicken breast, how would I adjust the cooking time?
Hi. Thank you for the lovely comments and I am so glad you like my videos. With the Instant Pot, when increasing quantity you do not necessarily need to increase time. I would try keeping the same time and if it needs more, just close the lid and put the timer to 0 minutes and let it come to pressure then natural release again.
@@LanaUnderPressure I've just started on this journey & both meals were a fail 😭 So I tried to cook a frozen turkey breast & it tempted out but was soooooo tough & gross. Part of it you could barely pull apart with your hands it was so hard. Do u think it was over cooked or under cooked?
Thanks for the great video Lana. In Australia, the chicken breasts are on average 250 grams to 300 grams plus each (1 pound is roughly 450mg). Therefore should i adjust my cooking time to 2 mins?if you cut the chicken breast in half so it was 150g or so, would you cook it for 1 minute or is just too small to cook in the pressure cooker without turning it into cardboard?
Hi! Definitely cut the time. Time to cook in the pressure cooker is based on density so if you chicken is half as big, then cut the time. Also careful not to sesr it too long. Wait for the pot to get super hot on saute mode. Maybe even adjudt to MORE. Hope this helps.
I still use my oven, too. The Instant Pot is not for everything. I know a lot people who like doing cakes and things in the IP but it's just not my taste. But I will say the Instant Pot, once you get used to it, can do a lot more than most people think.
Looks delicious! A couple of questions I have. 1)Do you leave the Instant Pot on “keep warm” while the pressure is naturally releasing? 2)Did you pressure cook on low/med/hi? I’m assuming high.
Hi! I usually just unplug it. Saves electricity and I find it npr quicker. Unless you want to keep your food warm for a while after all the issue is released. I always pressure on high. Not many recipes call for the other modes.
I don't know why you don't have your own tv show or something. You are excellent with instructions . Ok. I made the chicken breast. Since mine was smaller than yours I cooked for 2 minutes with natural pressure release. Grrrr..it's tough. Not stringy or rubbery. Tough. I'm SOOO disappointed. I have never ever been able to cook chicken breasts. Or beef. What the heck am I doing wrong. 6 quart Instant Pot
Awe you are too kind! I am actually really shy and it has taken me a while to get comfortable on camera. My husband is the actor, I am so much more comfortable behind the scenes. :)
Panda Rush Hello, I'm not sure why your chicken came out tough, but my experience has been that I can count on tender and juicy chicken if I make sure to always... 1) Natural Release 15-20 minutes, then GENTLY manual release. (If I'm in a hurry I may gently manual release after only 10 minutes but it 's best to wait at least 15.) and: 2) Add 1/4-1/2 tsp of salt to the water. For BEEF (especially Pot Roast) I always do a Full Natural Release and it has never failed to be fork tender and moist. I learned this the hard way! 🙃
We have the Goya-brand chicken bouillon, which is just a powder in a packet. What is the conversion of a "cube of chicken bouillon" to the powder packet? Thanks.
@@LanaUnderPressure - I just want to say that as soon as I saw your video today, I gave it a shot. A little modifications but it came out insanely good. I always sear anything and everything on a cast-iron skillet. But man was this the juiciest chicken breast outside of using my Sous Vide immersion stick, except it was considerably faster in an Instant Pot. I now know how to do a mean pot roast (shredded fork-tender) in the IP too, so maybe Ropa Vieja might be similar. Thank you for this video, it saved the night.
Hi. Great question. The thing about the modes is the only difference is it gives you a set time. I never use the modes because it is just a general time they think certain food should be done. I find when sautéing it first it heats up the pot making it cook faster and it sears the chicken to keep int he moisture. I've never done it any other way but you definitely could try.
I've tried this and the George Foreman grill is way better in my opinion as I like my chicken to look slightly crispy and brown. This chicken breast looks like slippery white unseasoned meat. Maybe it tastes good but it does not look good to me. all the boiling or pressurized water removes the Browning that was done previously. The natural chicken flavor gets locked in but the spices come off resulting in the chicken tasting boiled
Not every cooking method is right for everyone. If you want a grilled flavor, than the IP is not the right tool for sure. But if you want a moist chicken breast cooked quick for things like chicken salad or meal prep, this for me is the best method. You can always brine it, but again not every method is for every taste.
Lana, my wife is now disabled and I am learning how to cook. We haves large Pressure Cooker Xl. Controls/settings are different than on the instant pot. We can not buy another pot. Do you know how to cook chicken breasts using this type of cooker? Gracias por tu ayuda a un Cubano viejo. Pepe.
Hi. Thank you so much. What object are you referring too? I actually don't have anything other than broth and the chicken inside my liner of the pot. My Instant Pot did come with s trivet but you don't need to use it for this recipe. Actually I only use oy for a few recipes, mostly I cook right in the silver liner pot.
Great video. What about mentioning multiple chicken breasts? Do you use a rack or something? Stacking the chicken? Separating the chicken? UPDATE: I just read your website and it makes mention of what my inquiries are. Thank you for that. For reference, I prefer to just watch the video instead of needing to read while following along in the kitchen. Looking forward to more videos. Do Ropa Vieja next!
Glad I could help. I started off with my blog for a while before I made videos. With videos it was learning as went and meant of them I made after I ashtray had the blog srticle/recipe posted. I also try and keep my videos short because they take so long for me to film, edit, and post. I have s great ropa vieja recipe on my blog. Haven't gotten to making the video yet.
Great question! No, the time on the Instant pot is based on density of the food not quantity, so if all of them are the same size, you stick with the same time.
I'm still struggling with this. I followed your recipe exactly once and it came out fine, then the next time it didn't. I've been getting different advice in a instant pot facebook group I'm in. One person says only follow a tried and true recipe (but doesn't say if the time changes per the size), another person says to follow the chart to see what time to set for the size of the chicken breast. Other video tutorials have different times. No matter what I do they come out rubbery/chewy. I just want my chicken for my salads for the week to be as good as it was that first time and I have no idea what I am messing up. Do I set the timer to the same time you are using here regardless of the size of the chicken breast? Mine are not the huge ones, they are all somewhere between 3 and 6 oz.
Hi. First I am so sorry it took me so long to reply. I have gone back to teaching high school math to help my community with their teacher shortage for remote learning and it has cut into my time with my channel. So I apologize. Chicken breast is a very hard thing to cook because it has so little fat that it can go from perfect to dry in a second. The time will vary depending on the size, frozen or fresh, thickness, etc. That;s true for anything you cook in the electric pressure cooker. It's not about amount but density. If you use a chicken breast smaller then the one I use you do have to reduce the time.
@@LanaUnderPressure Hi Lana no worries - good for you helping the community. It is so hard on the kids right now. So these chicken breasts are between 3 and 6 oz and around the same thickness. This weekend I tried again and adjusted the time down one minute and left the slow release time to 20 minutes. They came out a little better but still a little chewy. Should I adjust the slow release time or bring the cook time down another minute? I followed a pork chop recipe to the tee also (same exact thickness that the recipe called for) and they also did not come out very edible. I'm about to go back to slow cooker because I've never eaten so much chewy food. :-(
hola. love your logs., may i ask have you done the breast in the deep fryer? if if you done it let me know so i can get to seee it,.. gracias have a fantastic day..
Sorry it took so long to reply. Usually I get back within a day, but for some reason I wasn't getting email notifications of comments. I haven't done chicken breast in the air fryer yet, but I will definitely add it to my list. I think the best way would be to do it a la plancha style where you flatten it before grilling (or in this case air frying).
@@LanaUnderPressure its ok thank you for your recommendation that is the favorite part of the pollo in our fam and that is why i was wondering have to probably have to add more butter and less time so it won't dry up have a wonderful day keep safe
Now I’m Wondering why I bought an instapot. How is this easier than cooking chicken in my cast iron skillet? Same prep, same time, and no cleanup. I never have to wash my cart iron skillets
I agree 100% but I try to make my instant pot recipes as easy, quick, abd minimal cleanup since that's the main thing a lot of ip users want. But I use my cast iron. 😁
I think your timing is pretty close. My biggest fear is overcooking the chicken breast and considering the pressure build up time and the natural release time, at 3 minutes that chicken has really cooked for a long time.
You are absolutely correct, the timing can be quite tough to get right. I researched and tested this recipe numerous times. The Instant Pot time is based on density and size vs amount.
Your links are blocked because of expired certificates. Wanted to check timing for breasts less than one pound. How much is timing reduced from 3 minutes for smaller breasts.
Absolutely. My Facebook page for Instant Pot is Lana Under Pressure. I would be happy to answer any questions. There's also a great Facebook group called Instant Pot for Beginners 101 that is super helpful.
Hi. I usually only do 2 lbs of chicken, However, when it comes to the instant pot the time is based more on density of food rather than amount, so I think more chicken should be about the same time.
The chapters are useless, you spend so much time talking about the damn buttons when all I need to know is how long to cook it for and what pressure level to use. Why would the sauté part be the main part of this tutorial?
Yes, sometimes I say Insta-Pot. It rolls off the tongue better and though I try to enunciate, it happens. I'm in the group of people who don't really mind it. It's like a nickname for my favorite brand, lol.
Lol trust me, everything gets washed between takes. I'm very ocd when it comes to cleaning. I just don't want to include every time I clean something on the video. I would if this was like an intro to cooking video.
