Leave a Reply
Want to join the discussion?Feel free to contribute!
Easy Scallops Alfredo
Road Map: Bone-In Chicken Breasts
| By : |
Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.
| Cook Time | 50 min |
| Servings |
6 servings
|
Ingredients
- 1 cup liquid Choose from water, broth of any sort, wine of any sort, beer of any sort, unsweetened apple cider or a combination of any of these.
- 6 frozen bone‑in skin‑on chicken breasts
12-14 ounces - 2 tbsp dried seasoning blend Choose from Provençal, Cajun, poultry, taco, Italian, or another blend you prefer or create.
- 1 1/2 tsp table salt Optional (check to see if the seasoning blend includes salt)
Ingredients
|
Instructions
- Pour the liquid into a Instant Pot. Position the bone-in chicken breasts in the liquid in a crisscross pattern (rather than stacking them on top of each other) so that steam can circulate among them. Sprinkle the top of each with
1 tsp dried seasoning blend and1/4 tsp salt (if using). Lock the lid onto the pot. - Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 35 minutes with the Keep Warm setting off. - Optional 2 All Pressure Cookers
Press Poultry, Pressure Cook or Manual on High pressure for 40 minutes with the Keep Warm setting off. (The Valve must be closed) - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of a couple of the breasts, without touching bone, to make sure their internal temperature is
165°F . The meat can be a little pink at the bone and still perfectly safe to eat, so long as its internal temperature is correct. If the internal temperature is below165°F (or if you’re worried about the color), lock the lid back onto the pot and give the breasts 3 extra minutes at MAX, or 4 minutes at HIGH. Again, use the quick-release method to bring the pot’s pressure back to normal. - Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.
Recipe Notes
Beyond
• For an 8-quart Instant Pot,you must use 1 1⁄2 cups liquid.You can also fit up to eight 12- to 14-ounce bone-in chicken breasts in the larger pot. There is no change in the cooking timing under pressure (although the pot will take longer to come to pressure).
• If you’ve used water and/or broth, the resulting liquid in the pot is an astounding chicken stock. Don’t throw it out! Save it in a sealed container in the fridge for up to 2 days or in the freezer for up to 3 months. Use it in place of chicken broth in any recipe.
• Consider making the liquid in the pot a 50-50 split of broth and the brine from a jar of pickles, pepperoncini, or pickled jalapeño rings. In this case, omit the salt. (And the
remaining liquid in the pot won’t be fit to be used as stock.)
*Using a –20°F CHEST FREEZER?
Cook under pressure in step 2 for 40 minutes on the MAX setting, or for 45 minutes on the HIGH setting, followed by a quick release.
The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.
Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes."
Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time.
The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.
These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• And much more!
About the authors:
Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
Good there chicken was so tender
Hi. On the cooking chart it says 10-15 mins for bone-in chicken. Why is the time so much longer in this recipe? Thanks!
The cooking time in this recipe is for frozen bone-in chicken breasts. For defrosted chicken breasts, i do 10 to 12 minutes.
Do you put the breast bone side down or skin side down?
Thank you very much for sharing such a delightful recipe! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K