Instant Pot® Chicken In Milk – a delicious recipe with olive oil, chicken, salt, milk, lemons, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Turn on a multi-cooker (such as Instant Pot(R)) and the select Saute function. Add olive oil to coat the bottom of the pot. Season both sides of the chicken with salt and pepper; place in pot breast side-down. Cook until browned, 5 to 7 minutes. Turn and cook until other side is browned, about 5 minutes more. Turn off Saute function.
2
Pour milk into the pot with the chicken. Add lemon zest, garlic, sage, salt, and cinnamon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3
Let chicken rest for 5 to 10 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove chicken from the sauce; take chicken meat off the bone and cut into bite-size pieces. Place meat back into the sauce; stir to combine.
168
kcal
Calories
7
g
Fat
21
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 whole chicken, salt and ground black pepper to taste, 1 cup milk, and more.
Yes, Instant Pot® Chicken In Milk falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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