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Pressure Cooker Chicken Breast with Honey Mustard Vinaigrette

5 mins prep to make this refreshing Pressure Cooker Chicken Breast with Homemade Honey Mustard Vinaigrette. Imagine moist, juicy, and tender chicken breast drizzled with a flavorful homemade dressing. Quick, healthy & light meal that's very easy to eat!
Course Appetizer, Breakfast, Brunch, Dinner, Easy, Lunch, Main Course, Meat, Quick Meals, Salad, Sauce, Vegetables
Cuisine American, World
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 407kcal
Author Amy + Jacky | Pressure Cook Recipes

Ingredients

Chicken Breast

  • One, 300 grams (2/3 pound) boneless, skinless chicken breast
  • 1 cup (250 ml) cold running tap water

Brine

  • 2 cups (500 ml) cold running tap water
  • 30 grams salt

Honey Mustard Vinaigrette Salad Dressing

  • 3 cloves garlic , finely minced
  • A pinch of kosher salt
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra virgin olive oil

Salad

  • Field greens
  • Grape tomatoes , cut in half

Instructions

  • Optional Quick Brining Step: Place 30g of salt and 2 cups of cold running tap water into a small mixing bowl and mix well. Place chicken breast into the mixture and place into the fridge for 45 minutes (See Notes).
  • Pressure Cook the Chicken Breast: Pour 1 cup of cold running tap water into the pressure cooker. Place the chicken breast on top of a steamer rack. Close the lid and cook at High Pressure for 5 minutes. Turn off the heat and full Natural Release (roughly 7 - 8 minutes). Open the lid carefully. Remove the chicken and check for an internal temperature with a food thermometer to make sure it's between 161°F – 163°F (See Notes). Rest the chicken breast on a plate for 5 – 8 minutes.
  • Create the Vinaigrette Salad Dressing: while the chicken breast is resting, add 3 cloves of finely minced garlic, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1 tablespoon of balsamic vinegar in a small mixing bowl. Pour in 3 tablespoons of extra virgin olive oil steadily while mixing with a spoon. Mix until emulsified.
  • Slice the Chicken Breast: Slice chicken breast into uniform pieces and place them on top of the field greens and grape tomatoes. Drizzle the honey mustard vinaigrette on top.
  • Serve: This dish can be served cold or warm. Enjoy!

Notes

Make Ahead: you can make this ahead of time and put it in the fridge for a healthy breakfast or light lunch.
For Extra Moist Chicken Breast: the optional quick brining step will increase the moisture level by roughly 0.8% - 1.1%.
Check Temperature: If the chicken breast's internal temperature is slightly below 161°F – 163°F, quickly place them back into the pressure cooker. Close the lid and let it cook in the remaining heat for additional 2 - 5 minutes. Avoid pressure cooking it again unless the internal temperature is too low.

Nutrition

Calories: 407kcal | Carbohydrates: 11g | Protein: 32g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 262mg | Potassium: 573mg | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 3.2mg | Calcium: 16mg | Iron: 0.8mg