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!
- One, 300 grams (2/3 pound) boneless, skinless chicken breast
- 1 cup (250 ml) cold running tap water
- 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
- Field greens
- Grape tomatoes , cut in half
1Optional 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).
2Pressure 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.
3Create 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.
4Slice 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.
5Serve: This dish can be served cold or warm. Enjoy!