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.
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.
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 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!
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!
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! 😊
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. 👍
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!
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.
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.
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!!
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
Fab ! I'm defo trying this. But will it work if the same way if I wanted to cook say 4 chicken breasts together in my Instant Pot? Is it still the 3 mins time???
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 UA-cam 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?
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.
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 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?
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 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! :)
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. :-(
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.
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
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.
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 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.
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 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'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.
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.
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.
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.
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! 🙃
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.
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. 😁
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.
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?
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.
Great to hear you with NO music to distract! Thank you.
This is clearly the best straight forward chicken breast instant pot video on UA-cam hands down! Well done!! 👏🏼👏🏼👏🏼👏🏼
Wow, I can't thank you enough for saying that! That means so much. Stay safe and thank you again. You made my day. 😀
I saw a white lady tell me I had to use pineapple juice…that’s how I ended up here 😅
Wow you perfectly cooked it! I will definitely try this.
Thank you... The booklet of recipes with this pot I have not explained as well as you can. Love the simpleness you allow us to be creative.
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.
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.
Yay so glad it came out great for you. I love making it this way.
You are adorable. I can tell you love what you do. You are super through in your explanations and I appreciate all the hard work. Thank you!
Awe you are too sweet. Thank you so much!
on behalf of my husband I’m saying thank you so much for a clear and easy to follow video ... he was tearing his hair out but sorted now
Awe yay I'm so glad I could help....and save your husband's hairline. :)
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 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!
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.
Wow thank you so much. That means a lot to me. 😊
Wow, I just cooked chicken breast using your recipe and it came out wonderful. Thank you
Oh that makes me so happy! I'm so glad you like it. Thank you so much for your lovely comment and stay safe!
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!
You are so welcome!
Thank you Lana!! I'm a new Instant pot owner as of today , and my first mission will be to cook up 3 chicken breasts. Your video helped a bunch!
You are so welcome!
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! 😊
great video..... so often viewers do not get the right details on the process...... you delivered!
Thank you so much! Stay safe and happy cooking.
Thank you for explaing why and how to do things. you just gained a new subscriber
Awesome, thank you!
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.
Thank you so much for the in-depth instruction on Instapot chicken breasts. Subscribed!
Yay I'm so glad!
Great video! So informative and clear. Can't wait until your next one.
Thank you so much!
You’re so fun! Love you’re energy!
You are very thorough in explaining and j greatly appreciate it!!!! Great content!!! Thank you!
Wow thank you so very much!
Great video! Thanks I'm making this tonight.
Hope you enjoy and thank you so much for your kind words.
Thank you. Your presentation was very easy to follow and my chicken turned out great!
Today I learned how to instant pot a chicken breast! Thank you Lana!!! 🚀
Awe my pleasure! :)
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. 👍
Me too. Stringy rubbery chicken is just yuck.
This is so wholesome! Love the video! Thank you!
Awe thank you so much!
Thank you, thank you no more dry chicken breast for us
Im gonna ‘go ahead’ and try this recipe - thanks! 😂
Lol
very clear instruction
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, it's absolutely perfect!
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.
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.
Yes I've used that too. 1 packet = 1 cube.
@@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.
Just making this dish as I watch your video! Thank you
Awe you are so welcome! Enjoy and buen provecho!
You are a great teacher 👍
Awe thank you.
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!!
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
Fab ! I'm defo trying this. But will it work if the same way if I wanted to cook say 4 chicken breasts together in my Instant Pot? Is it still the 3 mins time???
Yes. Quantity did not effect time. Density does. So you don't have to change the recipe for a few more items.
Thank YOUUU. We out here COOKIN
You already know!
When I pressure cook for 3 min, is it on low medium or high?
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 UA-cam 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?
Thank you for sharing. This was so good and easy. New sub now😊
Oh wow thank you so much! I am so glad you liked it and I am honored you would sub. Happy cooking and stay safe.
Thank you so much % good keep them coming
you are so informative,
Girl I know this video is about 2 years old and that's how long my instapot has been sitting on the shelf. Thank you.. let's see how it taste..
My instant pot didn’t have the setting Manuel so I used pressure cook so I hope it works!!!
Hi. Yes, certain models have pressure cook instead of manual. Good point. They are the same. :)
Perfect
Was there a trivet in there or was it on the bottom ?
Great question. They lay right on the bottom in the liquid. That way they are poached and braised more than steamed.
Every time she says, "we're gonna go ahead" everybody has to drink a shot!
I'll take that challenge! lol
Wow. You would make a great school teacher as you explain things so very well. Thank you so much. The best video on the subject hands down!
Haha. I'm I'm a high school math teacher in NYC. :)
I did not see any links not even 1
can i do this exact way but with frozen chicken breasts?
Yep just add a few minutes to the time.
Mine only says less normal and more won’t go to high so how many minutes do I use
Same thing just use the More setting. It's the same as HI.
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.
Very helpful. Thank you.
THANK YOU VERY MUCH! It works....
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 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 Thank you! I will try that.
@@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?
what would happen if you turn on poultry mode to cook it directly without SAUTEING it first?
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 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 my friend! So glad you liked it. And yep, you are right, it was in Saute.
@@LanaUnderPressure Hi Lana!! (smiling) -Thanks! :)
How does the recipe change if I use frozen chicken?
Also, these chicken breasts are about 4 oz
Add an extra minute. :)
What size is you Instant Pot?
This is a 6 QT. I also have an 8 but I would buy the 6 for every day use.
Well done video! Subscribing!
The Instant Pot says 6-8 minutes but it doesn't say how much liquid to use. Does this apply to chicken that is to be added to a soup?
To pressure cook you only need a cup of true liquid.
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. :-(
If I do two pounds, do I set it for six minutes?
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.
Hi Lana, if making 4 breasts how long should I cook?
Great question. Same time. The Instant Pot time is based more on density than quantity.
The little tray wasn't put in?
Hi. Do you mean the trivet? No. I prefer the chicken to cook right in the broth.
Thanks a bunch. 💪🏾
No problem 👍
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
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.
Where is the seasonings at?
This is a tutorial for plain chicken breast for those who want to add to salad or other things. Season as you wish.
You placed the chicken inside the liquid when others say to put it on top of the rack. Now I'm confused.
Hi, every recipe is different. That said I have tried the rack method and to me it adds no flavor and comes out more like steamed chicken.
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 still have a problem when I cook,deciding if i want to use my instant pot or the oven...Sometimes in the oven tastes great!!
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.
Tu eres boricua 😊✌️🇵🇷
Azucar!!!!❤😁🇨🇺
❤
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
In my opinion it comes out juicer and I don't have to watch out flip them like I do one the stove. But you do you.
Glad you rinse your chicken too. They always say not to because of salmonella. Meh, I don’t want slime all over my chicken!
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.
Thank you!!!!!
You are so welcome! Stay safe.
I see you are using one of those grocery store Arnold Schwartzenager chicken breast. :)
Why the 3 min manual timer? Why not 20 min if we know that's what it'll take to be cooked
Because cook time and pressure cooking time are different. It pressure cooks for 3 mins. If you put 20 mins it will overcook.
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.
I have no idea how to use my instant pot at all. Anyways I could contact you on Facebook or somewhere to get a little class?
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.
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.
@@LanaUnderPressure - oh nice! I will look at the blog. Keep up the awesome work!
Good video but you lost me when you said to press the manual button… Mine doesn’t have one
No worries, some electric pressure cooker you press "pressure cook" rather than manual. Which model do you have?
Looks delicious 🤤 and chicken breast came out so juicy 😋 thanks 👍
Yay!!!!
I clicked on the link but could not find altered time for more 5han 2 lbs of chicken breast
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.
NEVER drain out the olive oil because youre getting rid of the juices as well!! Just add the chicken stock with the olive oil. Simple
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! 🙃
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.
Browning the breast in a skillet for a couple of minutes, and then adding to the Instant Pot for 15 minutes would produce a tastier chicken.
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. 😁
The cubes seem like a pain in the ass. VS broth
Use what you have. If you have broth on hand, then use that. Cubitos are cheaper and I always have them in my spice cabinet.
Washing chicken is not recommended because it increases your chances for cross contamination.
Did you say “Insta-Pot”? Isn’t it an Instant Pot?
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.
Lana Under Pressure Gotcha. Makes sense. Whenever I hear someone say that, makes me think they’re a newbie. Lol. ✌🏼
@@grinchlette Haha I hear ya. I tried enunciating but I sounded hysterical hitting the T so hard. lol
Lana Under Pressure you’re right!
D MS what a dumb thing to point out. Go somewhere else.
good lord where is the seasoning
This is a tutorial on how to make chicken breast. Not a recipe. You can season however you want.
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?
I guess for the same reason you would complain about a free tutorial when you can just go find another one. Happy cooking and stay safe.
I wish I had watched this video first before I made my breast, using just water....I watched another video😥
Never rinse chicken in the sink!!!!
Rinsing chicken is a contentious subject. I'm a rinse. But I also clean my sink with Clorox cleaner. I'm good.
Oeh.... please don't place your cooked chicken on the same board where you had it raw!
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.
@@LanaUnderPressure Oh fiew, glad to read this. I can understand that.