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.
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.
Set on poultry setting or manually for 15 minutes.
Naturally release pressure for 5 minutes then quick release remaining pressure.
Freeze For Later Cooking 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).