Ingredients
- 3 pounds chicken breasts***
- 1 cup pineapple juice or chicken stock
- 1 tablespoon minced garlic
- 2 teaspoons kosher salt 1 teaspoon if using chicken stock
Preparation
Step 1
Place all ingredients in pressure cooker.
Close lid and turn vent to sealed.
For Frozen Chicken, cook on poultry setting on high pressure for 10 minutes.
For Fresh Chicken, cook on poultry setting on high pressure for 6 minutes.
Allow to release naturally for 5 minutes, and then do a quick release if needed.
Remove chicken from liquid and rest chicken for 5-10 minutes.
Slice and serve or shred with 1/2 cup cooking liquid.
Keeps in fridge for 3-4 days.
NOTES
***I use organic chicken breasts. Each breast is about 6-8 ounces. So if your chicken breasts are larger, you may want to increase time by 1-2 minutes. Just be sure to reach 165 degrees for doneness (It can come out of pressure cooker at 160-162 and will raise to 165 as it rests.)You determine cook time based on size of individual breasts, not total pounds. This recipe was developed using organic chicken breasts which tend to run smaller than conventional chicken breasts.
6 ounce chicken breasts 6 minutes on high pressure for fresh/ 10 minutes on high pressure for frozen
8 ounce chicken breasts 7 minutes on high pressure for fresh/11 minutes on high pressure for frozen
10 ounce chicken breasts 8 minutes on high pressure for fresh/12 minutes on high pressure for frozen
You do NOT need to use the poultry setting, just high pressure. (Hit manual or pressure cook and adjust pressure to high and set time.)
To freeze, allow chicken to cool completely and then seal in freezer safe bags and freeze for future use.
Cooked Chicken Breast will keep in fridge for 2-4 days.