Pechuga de pollo jugosa en Instant Pot

Ingredientes

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp avocado oil
• 1 cup low-sodium chicken broth
• 1 tsp kosher salt
• 0.5 tsp coarse black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 2 cloves smashed garlic
• 1 sprig fresh rosemary

Preparación

1. 1

   Pat the chicken breasts completely dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, and dried oregano. Generously coat both sides of the chicken with the spice rub.

2. 2

   Select the Sauté function on the Instant Pot. Once hot, add the avocado oil. Sear the chicken for 2–3 minutes per side until golden brown. Remove chicken and set aside.

3. 3

   Pour the chicken broth into the pot. Use a wooden spoon to scrape the bottom of the pot to remove all browned bits (fond) to prevent the 'Burn' notice. Place the stainless steel trivet into the liquid.

4. 4

   Place the seared chicken onto the trivet. Secure the lid and set to Pressure Cook on High for 8–10 minutes (depending on thickness).

5. 5

   Once the timer ends, allow a Natural Pressure Release (NPR) for 5–10 minutes before releasing any remaining steam. Check that the internal temperature has reached 165°F (74°C) before serving.