Description
Quick and delicious tender, juicy frozen chicken breasts cooked in the Instant Pot and served with a savory lemon butter pan sauce.
Ingredients
Scale
- 3 frozen boneless and skinless chicken breasts
- ½ cup chicken stock
- 1 teaspoon fine sea salt
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 2 tablespoon butter or ghee
- 1 tablespoon lemon juice
Instructions
- Step 1: Place similar sized frozen chicken breasts inside of an Instant Pot and pour in chicken broth.
- Step 2: Sprinkle the chicken with the salt, paprika, thyme, and black pepper.
- Step 3: Close the lid and set the valve to sealing.
- Step 4: Cook according to the size of your largest chicken breast (e.g., 12 oz for 14 minutes) with a natural release of 5 minutes.
- Step 5: Release any remaining pressure and check the temperature; if it is less than 165ºF, place the lid back on and return the valve to sealing for another 5 minutes.
- Step 6: Remove the chicken to a plate, cover loosely with aluminum foil, and let rest for 5 minutes.
- Step 7: Add the butter and lemon juice to the pot and press the saute function; whisk until melted and the sauce has slightly thickened (about 3-5 minutes).
- Step 8: Slice the chicken and serve with the pan sauce.
Notes
Cooking Times (Manual High Pressure + Natural Pressure Release): 14 oz: 15 min + 5-10 min; 12-13 oz: 14 min + 5-10 min; 11-12 oz: 13 min + 5-10 min; 7-9 oz: 11 min + 5-10 min.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 239 kcal
- Sugar: 2 g
- Sodium: 1700 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 85 mg
Keywords: frozen chicken breast, instant pot chicken, quick dinner, pan sauce, pressure cooker