Instant Pot Buttermilk Herb Chicken - Dump and Go Dinner
Marinated in creamy herb fortified buttermilk, this Instant Pot version of our Buttermilk Herb Chicken yields a main dish that is juicy, flavorful, and ready in no time. Add a simple side of buttered green beans or summery corn on the cob to round out your dinner plate.
Ingredients
- 2 pounds quarter Chicken, Boneless Breasts
- 1 cup Buttermilk
- 1 tablespoon Honey
- 1 teaspoon Thyme, Dried
- 1 tablespoon Rosemary, Dried
- 1 teaspoon Sage, Dried
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 1 tablespoon Dijon Mustard
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide chicken and all other ingredients among indicated number of round containers. Label and freeze.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Place all ingredients into a freezer bag.
- Let marinate in refrigerator for at least 1 hour.
- Place chicken breasts and marinade into inner pot of pressure cooker.
- Lock cover into place and seal steam nozzle.
- Cook on high pressure for 15 minutes.
- Naturally release pressure for 10 minutes then quick release remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 ounces Amount Per Serving
- Calories
- 334
- Total Fat
- 8g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 172mg
- Sodium
- 705mg
- Total Carbohydrates
- 8g
- Fiber
- 1g
- Sugar
- 7g
- Protein
- 53g
- WW Freestyle
- 3
57 Comments
Join the discussionIf one can’t do dairy, what would be an appropriate substitute? Chicken broth + vinegar?
I’m no expert, but I did a google search for dairy-free buttermilk substitute and came up with this – might be worth a try: http://thecoconutmama.com/dair…
I would perhaps change the seasonings if using coconut milk. Curry? Maybe rice or oat milk instead?
Any type of non dairy milk + vinegar!
What ratio milk to vinegar?
I use Nut Pods in place of dairy
Can you taste the mustard in this at all? My whole family hates mustard and if they can taste it, they won’t eat the meal. Please advise.
You can omit the mustard if you prefer.
The chicken in the photos is grilled. At what point would you grill these?
I made this recipe exactly as it says. It looked very similar to the pictures in the recipe, it even had some browned pieces from the sauteing. There were no grill marks though – not sure why they have the picture like that. But all in all it was absolutely delicious.
No directions for sautéing either (besides grilling).
Stephanie, the saute step is to help the frozen contents begin to breakdown and thaw to begin the cooking process. Therefore, there are no specific directions needed. You simply saute the frozen meal for 5 minutes, then let put the top on and pressure cook for the rest of the listed time. Does that make sense?
Great observation! This recipe is an adapted from another recipe on our site. That recipe can be grilled or baked. Hence the grilled chicken in the photo above, you can check it out here: http://onceamonthmeals.com/but…
How would you make if you were planning on cooking & serving on same day? Not planning to freeze.
Thanks!
Just stop at the end of the directions. Don’t continue to the next set of directions for freezing.
The first set of “Directions” are to cook to serve. Enjoy!
Can you explain how you are quartering the chicken breasts? Not sure if you mean lengthwise into strips or across for more of a chunk?
You can do it either way, the main purpose simply being to create smaller segments of meat so that the air can circulate around the chicken as it is cooking and that the doneness is more even.
So, these meals are essentially made ahead, fully cooked?
It depends on the recipe. This particular recipe is frozen raw, and then cooked in the Instant Pot on the day you serve it. You will see 3 sets of instructions with each recipe: Make it Now are for if you want to cook the recipe and eat it right away. Freeze for Later Cooking Directions are the prep instructions for a freezer cooking day, and Freeze for Later Serving Day are the instructions for cooking the meal from its frozen state. Hope that helps!
No other “liquid” is needed besides the buttermilk? Thanks.
The honey and mustard are also liquid and the chicken will produce some liquid as well. Enjoy!
For a half size portion – 2 servings, how would you adjust the cooking time so it comes out a little juicier? It seems to be a little dry and overcooked on the poultry setting at 15 minutes.
As a member, you would have the ability customize serving sizes. If you have questions about membership, we’d love to chat with you in the bottom-right hand corner! You might like this post to help you troubleshoot! We’d love to hear what ends up working for 2! Enjoy!
Chicken was still partially raw 🙁
I followed the directions exactly. They were still all stuck together when I opened the pot, and the parts that were stuck together weren’t cooked through
Ann, we’re sorry to hear your chicken was still raw. Unfortunately, there are a lot of variables with pressure cooking and sometimes depending on the size of the pieces of meat used you may need to put the lid back on and cook for a few more minutes. This post might be helpful as well: https://onceamonthmeals.com/blog/series/instant-pot/instant-pot-tips-tricks-201/
Mine did the exact same thing. It was still in a lump and the chicken wasn’t cooked.
I had the exact same experience. In fact, I got a “burn” message a few minutes after it came to pressure. I just looked at the post linked above though it doesn’t directly answer my question. Should I have broken up the frozen lump before cooking? Or maybe added 1/2 cup water? Side note, I am brand NEW to Instant Pot ad freezer cooking…..so I have lots of doubts in my skills for the moment. Add to it my left arm in a sling from rotator cuff surgery on Monday and I’m a hot mess! Maybe not the time to try this, but I was so proud of my pre-planned meals when I wouldn’t be able to cook…. life lesson learned! I still have one more in the freezer though and I want to get that one right.
Hi Linda, I’m so sorry the above resource did not help. Just a couple of questions to help troubleshoot — did you cook this dish from fresh or frozen and what size Instant Pot did you use? Also, did you set the valve from venting to sealing? Sometimes, people forget to move the valve all the way over and the liquid evaporates causing a burn notice.
Your picture shows grill marks, but instructions don’t indicate to do this.
Does it improve taste/texture?
Good eye, Susan! This Instant Pot recipe is actually an adaptation of our grilled Buttermilk Herb Chicken Breasts recipe and just uses the same picture. 🙂
I’m confused by the chicken amount – is it 2 1/4 lbs? what does the quarter mean in the list? thanks
Quartering means to cut the meat into fourths. This way it will cook faster in your Instant Pot and not be frozen in the center. We hope that helps!
Can you do this with boneless thighs instead? Would that affect the cooking time?
Yes and yes. You might enjoy this post to help you make a decision about adjusting the cooking time: https://onceamonthmeals.com/blog/series/instant-pot/instant-pot-tips-tricks-201/
After the chicken cooks in the buttermilk can I make a creamy soup and add chicken stock and veggies? How long would I cook that for and would it all be put together after both steps are done or can I do it all at once? I’m not sure how long the veggies will take to soften but don’t want mush. Very new to the IP game.
Thanks! Pam
Pam, I think that would be fine. I would suggest cooking the soup for 10 minutes on manual and then add your veggies and cook another 3. Let us know how it works out!
The buttermilk won’t curdle in the IP? Always leery of ‘cooking’ in dairy.
Our experience and our test cook experience is that it doesn’t curdle.
Mine curdled and was frozen in the middle, scorched on the bottom. I followed the directions exactly. Any troubleshooting ideas?
We’re sorry to hear that this happened! Many variables (such as the size of the chicken breasts or the type of container you froze in) can affect this, so it’s hard to say exactly what happened, but here is a blog post that might help you troubleshoot: https://onceamonthmeals.com/blog/series/instant-pot/instant-pot-tips-tricks-201/
Mine curdled as well. Was also a frozen mass in the middle. I have an 8 quart Instant Pot.
Hi Becky,
We are going to re-send this to our test cooks. Thanks for your feedback. Though we have tested this with both individual team members and as a team on our work retreats – we feel that with the newer/hotter technology of Instant Pots we would rather err on the safe side!
Any issues with freezing the buttermilk? I worry about curdling, etc.
Hi Beth – Yes! We have a post specifically on freezing dairy here: https://onceamonthmeals.com/blog/series/kitchen-tips/how-to-freeze-dairy-products/.
I hope this helps! ~ OAMM
My buttermilk curdled.
My chicken was way over cooked. Kind of has the texture of flaky fish. Is that the desired texture for this recipe? I used fresh breasts cooked on manual 15 minutes natural release at 5 minutes. I don’t think i will try this recipe again.
Hmm, looking at other’s comments I do see at least one other person with that issue. I have personally made this and not had any issues but will pass this along to our recipe team to have them investigate further.
Thoughts… Would it work to use an appropriate amount of water+buttermilk powder in place of fresh, real buttermilk?
Hi Katherine — that seems like a great idea. Just make sure to stir the water + buttermilk powder together to make sure it’s combined before putting it in your Instant Pot. You can also make your own buttermilk by adding lemon juice or vinegar to milk.
Sigh. I’m not sure where I went wrong here but my whole family wouldn’t eat this. 🙁
I made the honey bourbon chicken the week before and it was a smash, but this one didn’t turn out at all.
When I opened the instant pot, I had gummy chicken breasts sitting in what looked like water with some herbs in it.
Should I have tried to reduce the watery “sauce” left in the instant pot?
Any tips on doing it so that the meat stays in the marinade rather than mostly out of it once it melts? Maybe I needed to freeze it in a shorter/wider container? ?
Hi Stephanie, we’re sorry to hear that you weren’t happy with the way the chicken turned out. This recipe is more so meant to yield a flavorful chicken breast and not result in a thickened sauce. For the gummy chicken, it may be overcooked a bit. Due to the nature of pressure cooking, cook times will vary depending upon the size of the pieces your working with. You can read more on troubleshooting your IP here: https://onceamonthmeals.com/blog/series/kitchen-tips/instant-pot-tips-tricks-201/
If you try this again and reduce the leftover liquids in your IP, please let us know how you like it.
The time for both frozen and non frozen chicken is 15 minutes with a natural release? Is that just for frozen? Won’t non frozen chicken be overdone in 15?
When the chicken is frozen it will take longer to come to pressure so there is added time. Regular chicken will be fine 🙂
Made this tonight without freezing. I only had boneless thighs on hand, and it still turned out perfectly. Delicious! Will be making this regularly, thanks!
We’re glad you enjoyed it, Marnie! It is delicious! On staff retreat, we sometimes have cooking competitions and this recipe was served and paired with pasta and a cream sauce. The possibilities are endless!
Delicious! I baked from frozen at 350 degrees F for 45 minutes covered, then 15 minutes uncovered. I keep powdered buttermilk on hand (available in the baking aisle) and mixed with water to equal the amount called for in the recipe. Served with rice pilaf and steamed broccoli. Thank you for posting the recipe!
Glad to hear that you enjoyed this recipe!