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Pour 1 cup of chicken stock or water in the Instant Pot. Add a steamer basket on top of the water and place chicken thighs in the basket. Close lid and pressure cook at High Pressure for 7-12 minutes, depending on the thickness of your chicken thighs. While the thighs are cooking, heat a skillet over medium heat.
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Add Chicken: Heat olive oil in the pot, then add the chicken tenders. Season them with salt, pepper, and oregano. Saute: Brown the chicken tenders for 1 or 2 minutes on each side. This step is optional, but recommended for better texture and locking in the flavor. Deglaze: Remove the chicken from the pot and set aside.
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Close the lid. Cook the chicken on HIGH pressure. Turn the pressure valve to the sealing position. Set to HIGH pressure. For a juicy chicken breast perfect for eating whole or cubing, set the timer to 10 minutes and quick release the pressure once the time is up. For shredded or frozen chicken, set the timer for 15 minutes and natural release.
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Step 1: Pour 1 cup of water or chicken broth into the bottom of the Instant Pot or pressure cooker. You won't need to insert your rack for this recipe. Step 2: Add the frozen chicken tenders to your Instant Pot or pressure cooker, we recommend using long-handled rubber tip tongs for the job. Step 3: Turn your Instant Pot to Manual or Pressure.
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Cook the chicken breasts in your Instant Pot as instructed. Step 2: Add broth. Add the cooked chicken breasts to a large mixing bowl with ½ cup of the broth from the Instant Pot. Step 3: Shred. Use two forks, a hand mixer set to medium, or your stand mixer set to low to shred the chicken.
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Then add oil to the bottom of the Instant Pot and allow to heat. Lightly brush the chicken tenderloins with oil. Combine the seasonings together in a shallow dish. Dip the chicken strips into the seasonings, pressing gently all around to coat. Sauté chicken for 1-2 minutes per side until golden in color.
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Add marinara sauce and basil and stir well. Let it heat through and turn off the saute. Nestle chicken back into the pot, in the middle of the sauce. Close the lid and make sure it's latched. Turn the valve to "seal" and set the Instant Pot to pressure cook on LOW pressure for 3 minutes.
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Open the lid carefully. Prepare Crispy Breading: While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tbsp butter, 2 tbsp olive oil, and 1 - 1 ½ cup panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
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Instructions. Season the chicken cutlets with salt, pepper, and Italian seasoning. To the Instant Pot, add the marinara sauce (and ¼ cup of water if your marinara sauce is thick) followed by the seasoned chicken cutlets. Spoon the marinara sauce over the chicken to cover it. Secure the lid and set the vent to SEALING.
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Sear for 3-4 minutes or until chicken easily pulls away from bottom of the pot. Flip over and sear the other side for 1-2 minutes. Remove the chicken from the pot. Deglaze the pot with water (use 1 cup for a 6qt Instant Pot and 1.5 cups from an 8qt Instant Pot). Place the trivet on top of the water.
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Remove lid from cooker. Carefully place chicken, skin sides up, on paper towel-lined plates to drain. Let stand at room temperature 30 minutes. Meanwhile, pour oil into a large (15-inch) cast-iron skillet to a depth of 1/2 inch. Heat over medium until a candy thermometer reaches 350°F (oil will shimmer).
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Add the olive oil and heat. Add the panko bread crumbs, ¼ teaspoon of the salt, and ½ teaspoon of the garlic powder. Cook, stirring continuously until slightly darkened, 2-3 minutes. Transfer crumbs to a plate and set aside. Wipe out the Instant Pot so that no crumbs remain. Pour the water into the Instant Pot.
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Combine the spices, funky chicken seasoning, ginger powder, garlic powder, paprika, and salt in a large bowl. Mix well and then add the chicken legs and toss in the seasoning mixture. Cover the bowl with plastic wrap. Put in the refrigerator for at least 4 hours. Next, crack the eggs in the medium bowl.
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Add oil to the pressure cooking pot, select Sauté. When the oil is hot, brown the chicken breasts in two batches. Transfer to a plate. When all the chicken is browned, add more oil if necessary and sauté the garlic for 1 minute. Add the canned tomatoes, water, basil, red pepper flakes, and salt to the pressure cooking pot.
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Insert the instant pot trivet and place the chicken breast on top of it. Close the lid and lock it. Turn the steam valve to SEALING and press MANUAL (pressure cooking). Make sure it's set on high. Set the time to 6 minutes. When the cooking is finished, wait about 5-7 minutes before releasing the pressure manually.
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We don't spray ours for this recipe sometimes and they turn out just fine. #5. Place your air fryer lid on top of your Instant Pot and set the temperature to 375 degrees for 10 minutes. #6. Your Instant Pot will pause in the middle of the cooking time and tell you when you need to flip your chicken breast.