Instant Pot Buttermilk Herb Chicken

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.
4 Servings Recipe By Pin Print
Instant Pot Buttermilk Herb Chicken

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

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Place all ingredients into a freezer bag.
  3. Let marinate in refrigerator for at least 1 hour.
  4. Place chicken breasts and marinade into inner pot of pressure cooker.
  5. Lock cover into place and seal steam nozzle.
  6. Set on poultry setting or manually for 15 minutes.
  7. 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).

Why would I want to freeze this?

  1. Divide chicken and all other ingredients among indicated number of round containers. Label and freeze.

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.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents of container in inner pot. Saute for 5 minutes.
  3. Lock cover into place and seal steam nozzle.
  4. Set on poultry setting or set manually for 15 minutes.
  5. Naturally release pressure for 5 minutes then quick release remaining pressure.

35 Comments

Join the discussion
  1. 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.

    1. 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.

  2. 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?

    1. 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.

    1. 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!

  3. 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.

    1. 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!

  4. 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

  5. Your picture shows grill marks, but instructions don’t indicate to do this.
    Does it improve taste/texture?

    1. 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!

  6. 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

    1. 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!

  7. Mine curdled and was frozen in the middle, scorched on the bottom. I followed the directions exactly. Any troubleshooting ideas?

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