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recipe by Bruce Weinstein https://amzn.to/2PjilWY
Here’s the problem: Despite the pot’s high-moisture environment, boneless, skinless chicken breasts dry out and turn to shards in a multi-cooker. So here’s our solution: Brown them first, then set them on a rack (or the machine’s trivet) to keep them off the insert’s superheated bottom when they undergo all that pressure. After cooking, a modified quick release lets them then sit in the steam a bit, so they can plump as they reabsorb some of their natural liquids. Notice that these boneless skinless breasts are a bit larger than those sold in bulk bags at the supermarket. Notice, too, that you should brown the meat thoroughly. The chicken needs good color for the best flavor. Beyond • You must halve the recipe for a 3-quart cooker. • After cooking, garnish the breasts with lots of ground black pepper. • You’ll get even better results if you brine the breasts: Buy chicken breasts that have not been injected with “a solution that may contain. . . .” (read the package). Whisk 2 tablespoons kosher salt into 8 cups cool water until dissolved, then submerge the breasts in the brine for at least 20 minutes but no more than 40 minutes. Discard the brine, pat the breasts dry, then proceed with the recipe. • Or buy kosher boneless skinless chicken breasts. They’re essentially prebrined!Inspired by: https://recipes.instantpot.com/recipe/perfect-seared-chicken-breasts/
recipe updated Feb 4, 2020