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5 from 1 vote

Instant Pot 5- Ingredient Italian Chicken

Serves 4-5
Author: Brittany Williams

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 pound boneless skinless chicken breasts
  • 1/4 cup freshly grated parmesan cheese
  • 1 tablespoon dried basil
  • 1 tablespoon garlic powder

Instructions

  • Pour the olive oil into the bottom of your electric pressure cooker. Place the chicken breasts inside and sprinkle the parmesan, basil, and garlic powder on top. 
  • Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 6 minutes.
  • When the cooker beeps to let you know it’s finished, let the pressure release naturally for 5 minutes. Then switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes—it’s hot. 
  • Open the lid and shred the chicken into the juices with a hand mixer or fork. If using a hand mixer, drape a towel over your hand, the mixer, and the pot so you avoid splatter getting onto your wall or counter top. Add sea salt and black pepper to taste.
  • Let chicken cool slightly before assembling sandwiches or salads. Store leftovers inside of a glass container and use as a salad topping throughout the week. 

Notes

If working with frozen chicken breasts extend the cook time to 12 minutes. 
For every additional pound of chicken, add 6 minutes. 
If you are trying to watch your fat intake, use 1/4 cup of oil, and 1/4 cup of chicken broth in lieu of 1/2 cup oil.