Thanks for the rave review Shannon and for sharing your tips.
]]>Thanks Elaine – glad you enjoyed it!
]]>It depends on how thick your chicken breasts are, but if they’re not huge, 7 minutes. Here’s more information on cooking frozen chicken breasts https://www.pressurecookingtoday.com/how-to-pressure-cook-frozen-chicken-breasts/
]]>How much longer should I cook the chicken if it is frozen?
]]>Glad it was a hit Linda! Those sound like delicious additions.
]]>Thank you for this recipe. I used to make a similar chicken prior to having an instant pot. So I was looking for an instant pot version of it. My recipe did not use paprika, and I loved that addition in the sauce. I did crush 2 cloves of garlic and threw them in just before sautéing the chicken. And I also deglazed the pot with a few splashes of white wine after browning the chicken. The family enjoyed this, so it’s a keeper!
]]>Hi Kim – you double the ingredients but not the time. The cook time is the same. Do you have an 8 quart pressure cooker? Be sure you never fill your pot more than 2/3’s full.
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