2 large chicken breasts
Salt brine (2 quarts of water and 1/3 C of sea salt)
3 T of vegan mayonnaise
1 T diced garlic
1 t cumin powder
Paprika
In a bowl, mix up the brine water and add the chicken breasts. Brine for 1 hour. 24 While the chicken is brining, mix mayo, garlic and cumin in a small bowl. After 1 hour, remove the chicken from the brine and pat dry. Using a fork, punch holes in both chicken breasts, as many as possible. Add ½ cup water to the Instant Pot and lay the chicken on the raised trivet. The chicken should not be touching the water. Using a spatula, spread the mayo mixture on both breasts and lightly sprinkle on paprika. Pressure cook for 6 minutes on high pressure. Allow a 10-minute natural release and remove the breasts to a plate, allowing an additional 5-minute resting period.
Original recipe: by Jennifer Savage, ND
I love chicken, but hate cooking it because…well, it always comes out dry for me! This will give you amazingly juicy chicken that is sure to be a hit with the family. Add a couple of sides and you’ve got a complete meal.
Sanctuary Functional Medicine, under the direction of Dr Eric Potter, IFMCP MD, provides functional medicine services to Nashville, Middle Tennessee and beyond. We frequently treat patients from Kentucky, Alabama, Mississippi, Georgia, Ohio, Indiana, and more... offering the hope of healthier more abundant lives to those with chronic illness.
