• 1 strip, 300 grams (2/3 pound) boneless, skinless chicken breast

    • 1 cup (250 ml) cold running tap water

    • ----- Brine -----

    • 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

    • ----- Salad -----

    • Field greens

    • Grape tomatoes, cut in half


1. Optional 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).
2. Pressure 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.
3. Create 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.
4. Slice 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. 5. Serve: This dish can be served cold or warm. Enjoy!


Make Ahead: you can make this ahead of time and put it in the fridge for a healthy breakfast or light lunch.

For Extra Moist Chicken Breast: the optional quick brining step will increase the moisture level by roughly 0.8% - 1.1%.

Check Temperature: If the chicken breast's internal temperature is slightly below 161°F – 163°F, quickly place them back into the pressure cooker. Close the lid and let it cook in the remaining heat for additional 2 - 5 minutes. Avoid pressure cooking it again unless the internal temperature is too low.

• Recipe Developed By: Amy & Jacky @ Pressure Cook Recipes -
• Full Recipe: