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Friday, December 2, 2016

Easy Chicken Tenderloins [Instant Pot Pressure Cooker]

I am a big fan of Chicken Tenderloins, but it can be pretty easy to overcook them. You don’t want to  do that - Chicken Tenderloins ain’t cheap! I was a little hesitant to cook them in my Instant Pot - with that pressure though, I thought it might just be too much. But, I decided to just go for it.

Low and behold! Instant Pot WIN - again - in 10 minutes!




Easy Chicken Tenderloins

1 lb chicken tenderloins
Seasonings of choice*
1 cup Water

*season liberally

Place the rack that came with the Instant Pot, or a rack of your choice, over the liquid. Place chicken on rack, then season (I used salt, pepper, garlic powder, paprika and sprigs of fresh thyme). 
Seasoned with garlic powder, salt, pepper, paprika and sprigs of fresh thyme
Close the lid of your Instant Pot, and turn vent knob to “Sealing”. Press “manual” button, then set time using “+/- buttons to 6 minutes. After your IP pressurizes, about 5 minutes, your cook time will start. When complete, IP will automatically change to the "Keep Warm” setting. Press “Keep Warm/Off” to turn the IP OFF. Then quickly, manually release pressure (QPR) by turning vent knob from “Sealing” to “Venting” - I always place a towel over the vent knob before adjusting the vent knob to capture the steam. Open the lid of your IP.



Easy Chicken Tenderloins



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4 comments:

  1. Are these frozen or thawed chicken tenderloins?

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    1. Thawed! I am not a fan of cooking frozen meats, they just will never be as tender. That being said, you could do with frozen. Cooktime doesn't really change but it will take longer to come to pressure. I haven't done it with frozen though, like I said, so I can't quote adefinite cook time. I don't like to quote unless I have done it myself successfully! -Jessica

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  2. I like to marinate my chicken tenders in Italian dressing before cooking. Would you suggest using the marinade as the cooking liquid or just using water? I'm so excited to try this--thanks!

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    Replies
    1. Hi there! I think we might have “talked” on Facebook :) I use a trivet to cook them on, so they don’t actually touch the liquid. If you use a trivet, definitely marinate as usual. If you want to cook them in the liquid, lessen the liquid to 1/4-1/2 cup and add 1/4-1/2 cup Italian dressing. I have found that you want to season more than you would for oven cooked meals when it comes to capturing the same flavor in a pressure cooker. Don’t be afraid of seasoning! Thanks for the question! -Jessica

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