With this super simple guide to instant pot chicken breast, you can deviate flavors and ingredients to create the most delicious instant pot chicken recipes.
Mediterranean Chicken Skillet Dinner
For the liquid, you can use water or something flavorful like chicken broth or pineapple juice.
Feta cheese, sun-dried tomatoes, dried oregano, and fresh lemon slices lend Mediterranean flair to this full-flavored dish.Ingredients | Instant Pot Recipes With Chicken Breast
1 teaspoon dried oregano, divided
½ teaspoon black pepper, divided
1 pinch Salt to taste
4 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, divided
1 small lemon, cut into 8 slices
¼ (8 ounce) jar chopped, drained oil-packed sun-dried tomatoes
Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 6 minutes or until a thermometer inserted in thickest part of chicken registers 165 degrees F. Place chicken on a plate; cover loosely to keep warm.
Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic; cook 1 minute, stirring constantly. Add rice, chicken stock, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.
