Multicooker Lemon Herb Chicken Breast
Tender and juicy chicken breasts infused with fresh lemon and garlic, ready in 20 minutes under pressure.
Instructions
1
Season the Chicken
Pat chicken breasts dry and rub both sides with Italian seasoning, salt, and black pepper.
2
Add Liquids
Pour chicken stock and fresh lemon juice into the multicooker inner pot. Add the smashed garlic cloves.
3
Arrange Chicken
Place the chicken breasts on a trivet inside the pot. This prevents them from boiling in the liquid, keeping them juicy.
4
Pressure Cook
Secure the lid, seal the valve, and cook on High Pressure for 8 minutes. Let pressure release naturally for 10 minutes, then quick release.
How to Get Perfectly Juicy Chicken Breasts Under Pressure
Chicken breasts are notoriously easy to overcook and dry out, but pressure cooking locks in moisture. By using a trivet to keep the chicken elevated above the boiling stock and lemon juice, the meat cooks in a high-pressure steam environment. This cooks the proteins gently while forcing flavor compounds into the muscle fibers.
Allowing a natural release (NPR) is critical. If you release the pressure immediately, the rapid drop in pressure causes the boiling point of liquids inside the meat to drop, forcing out all the precious juices. A 10-minute natural release keeps the meat tender.