Craving a restaurant-quality meal without the fuss? Look no further! This Instant Pot Rosemary Chicken with Bacon is the answer to your busy weeknight prayers. Imagine tender, juicy chicken breasts, cleverly studded with whole garlic cloves and rubbed with fragrant rosemary, all cooked to perfection in a savory broth enriched by crispy bacon. The pressure cooker does all the heavy lifting, locking in moisture and infusing every bite with incredible flavor. It’s a sophisticated yet simple dish that will have everyone asking for seconds.
Ingredients
• 2 lbs / 900g boneless, skinless chicken breast, sliced into 1-inch thick pieces
• 6 slices bacon
• 8 whole garlic cloves, peeled
• 1 teaspoon dried rosemary
• ½ teaspoon Himalayan salt, or to taste
• ¼ teaspoon freshly ground black pepper
• 2 tbsp / 30ml olive oil or avocado oil
• 3 cups / 720ml chicken broth
Instructions
1. Directions
2. Set your pressure cooker to the “Sauté” function. Add the oil to the stainless steel insert. Once hot, add the bacon slices and cook for 3-4 minutes until they begin to crisp, rendering their fat.
3. While the bacon cooks, prepare the chicken. Pat the chicken breasts dry and use a sharp knife to make 8 small incisions across the pieces. Gently push a peeled garlic clove into each incision.
4. In a small bowl, combine the rosemary, salt, and pepper. Rub this spice mixture all over the chicken pieces, ensuring they are evenly coated.
5. Place the seasoned chicken into the pot with the bacon. Press the “Cancel” button to stop the sauté function. Pour the chicken broth into the pot.
6. Secure the lid, ensuring the steam release handle is in the “Sealing” position. Select the “Manual” or “Pressure Cook” mode and set the timer for 25 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10-15 minutes before performing a quick release for any remaining pressure. Carefully open the lid.
8. Serve the rosemary bacon chicken warm, drizzled with some of the cooking liquid.
Nutritional Information
• Per Serving: Calories 441
• Total Fats: 23.3g
• Net Carbs: 2g
• Protein: 52.3g
• Fiber: 0.2g
Pro Tips
• For a deeper flavor, briefly sear the chicken on both sides in the bacon fat after the bacon is cooked but before adding the broth.
• Fresh rosemary can be substituted for dried. Use one tablespoon of fresh, chopped rosemary for every teaspoon of dried.
• Don’t discard the liquid! After removing the chicken, turn the pot back to “Sauté” and simmer the liquid to reduce it into a delicious pan sauce.
• Boneless, skinless chicken thighs work beautifully in this recipe and result in even juicier meat. Keep the cooking time the same.
FAQ
Q: Can I use chicken thighs instead of breasts for this recipe
A: Yes, the recipe notes that boneless, skinless chicken thighs work beautifully and result in even juicier meat. You should keep the cooking time the same.
Q: What can I do with the leftover liquid in the Instant Pot
A: You can easily create a delicious pan sauce. After removing the chicken, set the Instant Pot to the ‘Sauté’ function and simmer the cooking liquid until it reduces to your desired consistency.
Q: Can I use fresh rosemary instead of dried
A: Absolutely. If substituting fresh for dried, use one tablespoon of fresh, chopped rosemary for every teaspoon of dried rosemary called for in the recipe.
Q: How do I get a deeper flavor on the chicken
A: For a richer flavor, you can briefly sear the chicken on both sides in the rendered bacon fat. Do this after the bacon has cooked but before you add the chicken broth and begin the pressure cooking cycle.
