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Instant Pot Buttermilk Herb Chicken Recipe

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This recipe for Instant Pot Buttermilk Herb Chicken is from The Spence Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds quarter chicken boneless breasts
1 cup buttermilk
1 tablespoon honey
1 teaspoon thyme, dried
1 tablespoon rosemary, dried
1 teaspoon sage, dried
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon dijon mustard
Directions:
Directions:
Make It Now
COOKING DIRECTIONS

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
Place all ingredients into a freezer bag.
Let marinate in refrigerator for at least 1 hour.
Place chicken breasts and marinade into inner pot of pressure cooker.
Lock cover into place and seal steam nozzle.
Set on poultry setting or manually for 15 minutes.
Naturally release pressure for 5 minutes then quick release remaining pressure.
Freeze For Later
COOKING DIRECTIONS

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

Divide chicken and all other ingredients among indicated number of round containers. Label and freeze.
Make From Frozen
SERVING DAY DIRECTIONS

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

**Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
Place frozen contents of container in inner pot. Saute for 5 minutes.
Lock cover into place and seal steam nozzle.
Set on poultry setting or set manually for 15 minutes.
Naturally release pressure for 5 minutes then quick release remaining pressure.

 

 

 

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