5 minutes ago, JAZ said:
In my experience, that's way too long -- although many recipes call for times like that. My editor really wanted me to include chicken breast recipes in my Instant Pot book, so I did a lot of experimenting with them. My best results with boneless skinless pieces came from cooking them whole, for about 5 minutes on low pressure with natural release (which took about 8 minutes), or 7 minutes with quick release. I couldn't get chunks of chicken breast to come out tender and juicy, so the recipes that use chunks call for cooking the breast whole, then cutting it up afterwards and adding it back to the sauce.
That definitely makes sense to me. I would certainly never choose chicken breast as an ideal protein to be cooked in the Instant Pot.
