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
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.