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Instant Pot Dill Pickle Chicken

Tender boneless chicken made in the instant pot with a dill pickle brine base.
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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Pressure Cooker
  • glass measuring cup
  • Jar with lid
  • Whist

Method
 

  1. Add dill pickle brine and boneless chicken to the pot of a pressure cooker.
  2. Seal the lid, insuring that the pressure value is closed.
  3. Set the pressure for high and the times for 15 minutes.
  4. When cooking has completes, quick release the steam.
  5. Carefully remove chicken from the pot and change the setting to sear/saute.
  6. 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.
  7. Top with dried dill weed, optional.

Notes

To make Whole30 use Arrow Root Flour or Potato Starch in place of flour.