Instant Pot Perfect Chicken Breast
Is there anything more unappealing than overcooked chicken breast? Tough, rubbery, dry. Blech. And what sucks is that it is so hard to get right. In the past I tried different tricks to get around it until finally I just stopped making it altogether. But recently I started back on Weight Watchers and of course now chicken breast is 0 points! So, I figured I had to find a way to make it taste good, because I can’t pass up a 0 point food option. After researching cookbooks, I found out the trick to making the perfect chicken breast, regardless of the method, is to cook it just to the perfect temperature and not much farther. It can be poached, but in my opinion it doesn’t get enough flavor the way sautéing it does. However, after multiple tests in the Instant Pot, I found a way to get the flavor and browning with the perfect moist and tender inside.
- 1 lb Chicken Breast skinless and deboned
- 1/2 Tbl Sazon
- 1 1/2 cup Water
- 1/2 Bouillon Cube
- 1/2 tsp Salt
- 2 Tbl Olive Oil
**You can use 1 1/2 cup Chicken Broth instead of the Water, Salt, and Bouillon Cube.****To cook more than 1 chicken breast at a time, follow the directions exactly as written. Just make sure the chicken is submerged int he liquid. Don;t place too many so they are stacked on top of each other.**
Take Chicken Breast straight out of the fridge right before cooking. (It is important that the chicken be cold to help keep the inside from cooking too fast.)
Rinse the Chicken Breast and then pat both sides dry with a paper towel. Sprinkle both sides with 1/4 Tbl of Adobo Seasoning (or whatever you favorite seasoning is) using 1/2 Tbl total. Set aside.
In a measuring cup, add 1 1/2 cup Water, 1/2 of a cube of bouillon, and 1/2 tsp Salt.Mix well and crush Bouillon Cube as much as you can. (It’s ok if the cube doesn’t dissolve completely. It will dissolve once you pour it into the Instant Pot.) Set aside.
Press the “SAUTE” button on the Instant Pot and then press “ADJUST” button until the display reads “MORE”. (If your Instant Pot does not have an “ADJUST” button, just press the “SAUTE” button until it cycles to the higher saute setting.) Wait for the Instant Pot to display “HOT” and then add 2 Tbl Olive Oil. Once the oil is hot, add the Chicken Breast and saute for 2 – 2 1/1 mins on each side.
Remove once both sides are browned.
Using pot holders, lift out the inner liner of the Instant Pot and pour out the excess Olive Oil. Return the liner to the Instant Pot.
Add the liquid to the Instant Pot and bring to a boil. Using a wooden spatula, scrape the browned bits from the bottom and mix the liquid to dissolve the rest of the Bouillon. Once it comes to a boil, press “CANCEL” button.
Add the Chicken Breast to the pot and lock the Instant Pot lid into place and make sure the valve is set to “SEALED”. Pressure cook on High for 3 mins and the NPR completely which can take 15 – 20 minutes. If after 20 mins the pin has not dropped, turn the valve to “VENT” and release the rest of the pressure. (For smaller chicken breast that is more than 3 oz under a pound, cook for 2 minutes. If the chicken is 3 oz bigger, add 1 minute.)
Open the lid and remove the Chicken Breast and serve. Buen Provecho!