I made up a big batch of this in the morning and refrigerated it until later in the day when I used part to make chicken salad and saved part to top green salads.
The Steps:
1. Place rack in the bottom of the pressure cooker. Add 1 cup of water. Place boneless, skinless chicken breasts in pan.
2. Seal cooker, bring up to pressure, and cook for eighteen minutes.
3. Release pressure, remove lid, and let stand for five minutes.
4. Use as desired.
The verdict:
The chicken comes out perfectly moist and tender.
What I learned:
Save the broth to use in another recipe.
Will I make this again?
I already have, many times.
Update: Huh… I wrote this post this last weekend, while on vacation, but it saved as a draft instead of going up on the page. While I’ve neglected the challenge during an insane week, I haven’t neglected it *quite* as much as it appears. I took my pressure cooker on vacation with me… now that’s dedication!
