|Cook Time||Passive Time|
Some people haven’t had success with this recipe. I have tested it extensively and it’s always come out the same way after initial tests. Please make sure your chicken breasts are somewhat at room temperature. Take them out of the fridge at least 15 minutes (better 30 minutes) before adding to the instant pot. Make sure to preheat the Instant Pot and sauté garlic and onion, this brings the instant pot to the right temperature before the high pressure cooking process is started. Also, please make sure not to use chicken breasts much larger than 6.5 oz (180g). The sealing knob has to be in the sealing position and the IP has to come to high pressure without any air coming out the sealing knob. If there is air or any noise coming out it means the sealing ring isn’t positioned properly and needs to be adjusted. After the 5 minutes high pressure and 10 minutes natural pressure release the chicken is JUST cooked. It won’t be dry but it shouldn’t be pink at all, just white.