It was love at first sight. So shiny. So new. So many recipes I want to try. But for everyone’s benefit, including my own, I started simple with chicken. In reality, I was making a huge pot of Dutch Style Chicken Pot Pie, and needed some choice chicken to put in.
Now don’t get me wrong – I am still loyal to my air fryer, but sometimes you need something Bigger. Faster. And without holes. This was one of those times.
First and foremost, and I cannot stress this enough, read the directions. Pressure cooking is awesome when done correctly. But if you don’t follow the instructions and just try to throw in some rice and water without knowing what you are doing, you could end up with steam damage to your favorite cookbooks (yes, this happened to me) or worse… So be smart. Read. Understand. Then cook!
So here it is. Boneless, Skinless Chicken Breast in the Versonel Pressure Cooker.
What you need:
~Chicken Breast. Try to buy some that are free from factory farming.
~Seasoning. I used salt, pepper and ground mustard. I seriously put that stuff on everything!
~Push the meat/chicken button.
~Make sure you have the steam vent OPEN at the top. It needs to be open so the meat can brown.
~Flip after about 10 minutes so it can brown on both sides.
~20 minutes – but please check the temp to make sure the internal temp is 165F.
LOOK. AT. THAT. Normally I like to play with filters to give my photos a bit more pop, but this has NO FILTER. It really is that juicy. And awesome. And soo good that I had to make a second one because I ate too much of the first one. 🙂