Instant Pot Dill Pickle Chicken
Tender boneless chicken made in the instant pot with a dill pickle brine base.
Equipment
- Pressure Cooker
- glass measuring cup
- Jar with lid
- Whist
Ingredients
- 1 cup dill pickle brine
- 4-8 boneless chicken thighs or breasts
- 2 tablespoons flour use arrow root or potato starch for Whole30
- ¾ cup water
- dried dill weed optional
Instructions
- Add dill pickle brine and boneless chicken to the pot of a pressure cooker.
- Seal the lid, insuring that the pressure value is closed.
- Set the pressure for high and the times for 15 minutes.
- When cooking has completes, quick release the steam.
- Carefully remove chicken from the pot and change the setting to sear/saute.
- To make dill pickle gravy: in a jar with a lid, add flour and cold water. Shake to make a slurry. Whisk into the juice in the pressure cooker. Allow to simmer and thicken. About 5 minutes.
- Top with dried dill weed, optional.
Notes
To make Whole30 use Arrow Root Flour or Potato Starch in place of flour.