Instant Pot Buttermilk Herb Chicken

• Gluten free

• Meat

  • 2 lbs Chicken

• Produce

  • 1 tbsp Rosemary, dried
  • 1 tsp Sage, dried
  • 1 tsp Thyme, dried

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tbsp Honey

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Salt

• Dairy

  • 1 cup Buttermilk

Found on onceamonthmeals.com

Description

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

Directions

• **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.

Nutrition