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by Ashley at Frugal Coupon LivingFiled Under: Facebook, Instagram, Pinterest, Recipe, Social Media5 Comments
Instant Pot Pesto Chicken Recipe – a tasty and easy dinner recipe for the entire family.
Instant Pot Pesto Chicken
I have five children. When it comes to week night dinners, two things are very important to me. First that my family loves the recipes and it fits the taste buds and dietary needs of all. Second, it is important to me that my time is used efficiently. During the dinner hour I am chauffeuring children, aiding in homework and balancing three babies. I need a quick, easy, and tasty meal. That is one reason I love this Instant Pot Pesto Chicken Recipe. Enjoy.
Instant Pot is a Programmable Pressure Cooker. It speeds up cooking by 2 – 10 times using up to 70% less energy and produces nutritious healthy food in a convenient and consistent fashion. Instant Pot Duo is a 7-in-1 programmable cooker, it replaces 7 kitchen appliances as it has the functions of a pressure cooker, slow cooker, rice cooker, steamer, sauté, yogurt maker & warmer. 14 built-in smart programs (Soup, Meat/Stew, Bean/Chili, Poultry, Sauté, Steam, Rice, Porridge, Multigrain, Slow Cook, Keep-Warm, Yogurt, Pasteurize & Jiu Niang) cook your favorite dishes with the press of a button. ..
New to the Instant Pot? Could you use a sheet of Instant Pot Tips? You will want thisInstant Pot Cheat Sheet(and Baking Tips and Air Fryer Cheat Sheet too!)
New to the Instant Pot?Take a look at this set of Instant Pot Cheat Sheets! Guess what, it is magnetic! See more ideas in our Baking Tips and Hacks.
Looking for more Chicken Recipes? Take a look at these Instant Pot Recipes. Pin to Pinterest.
Looking for more Chicken Recipes? Take a look at these 9 Delicious Low Carb Keto Diet Chicken Recipes for Dinner. Pin to Pinterest.
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Comments
Liz Linamensays
1/2 what pesto? Cup? Tablespoon? Teaspoon? Jar???
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Ashley at Frugal Coupon Livingsays
Thanks for catching that Liz. I will fix my error. We used a half cup but feel free to adjust as you would like!
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This dinner staple cooks up perfectly every time in the Instant Pot. You can aim for firm but juicy chicken for cubing, or let it cook a little bit longer for tender shredded chicken.
If your boneless chicken breast winds up with a weird, rubbery texture, it probably means that you need to cook it longer. In general, the Instant Pot does better with longer cook times for meat.
Add 1 cup of liquid to the instant pot (water, chicken broth, pineapple or apple juice). Place chicken breasts on top of the trivet in a single layer and season with salt, pepper or any seasonings you like. Secure the instant pot lid and make sure the vent is set to “sealed”.
For even cooking stack your chicken breasts on top of each other cross ways. Or if possible lay the chicken in one even layer on the trivet. If you don't have a trivet you can lay your chicken directly in the bottom of the pot with the liquid. Lots of liquid releases from chicken.
While there isn't a known risk to human health from eating chicken meat with woody breast or while striping, these muscle diseases do lower the quality of the meat. Affected meat has been described in online discussions as tough, rubbery, dense, and stringy.
Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic. The types of chicken you buy at the store can also make a difference.
So can a Crock-Pot cook better chicken than an Instant Pot? Well, it really depends on what you're making. The Instant Pot cooks chicken much faster than its non-pressure counterparts, but the resulting texture isn't going to be the same as what you'd get with a slow cooker or Dutch oven.
One is having the chicken submerged in the liquid and the other option is placing the chicken on top of the trivet. Submerging the chicken method is great for shredding in enchiladas, etc; while cooking the chicken on the trivet creates a firmer chicken that can be sliced for salads, etc.
Use multiple cooking pots: If you need to cook a large amount of chicken, you may need multiple pots, like multiple slow cookers or roasting pans. You'll want to avoid overstuffing a single pot so the chicken can cook evenly and thoroughly.
If you've got the oven space, just use two pans and roast them on separate racks. The key to good roasting is even distribution of heat. A large convection oven is going to give your chickens better color and cook them more evenly, but don't give up hope if “large” and “convection” don't describe your oven.
Cooking any meat on high heat (or high pressure) for an extended period will both: denature more the proteins / collagen making the meat more tender; "squeeze" more water out of the meat, making it drier / chalkier in texture.
So can a Crock-Pot cook better chicken than an Instant Pot? Well, it really depends on what you're making. The Instant Pot cooks chicken much faster than its non-pressure counterparts, but the resulting texture isn't going to be the same as what you'd get with a slow cooker or Dutch oven.
There's another aspect of pressure cookers to consider too. Steam penetrates food easily under pressure. So connective tissues in cubes of beef for soups or stews soften in 15 minutes or less, and a pot roast will be medium-rare in 30 minutes.
The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.
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