When I moved out from home, my mom gave me a cookbook called 5 ingredients or less. It was my staple go-to book. While it called for many ingredients that I no longer use, this one is a winner.
I have converted it for the Instant-Pot.
Prep Time: 5 minutes
Cook Time: 15-20 minutes
4 large bone in chicken breast or 6 boneless breasts, frozen add +7 minutes
1/3 cup grass fed butter unsalted, cubed
1/3 cup liquid honey
1/4 cup dijon mustard
4 tsp curry powder (Frontier is my favourite and is not spicy)
1/8 tsp cayenne pepper (optional)
Place the chicken in the pot. Add cubed butter, honey, dijon and sprinkle the curry powder and cayenne over the top.
Place pressure cooker lid on and make sure vent is closed. Put on poultry setting which is the same as 15 minutes on high pressure. Let release naturally for 10 minutes before moving vent to quick release. Check the chicken for doneness, and if still pink, cook additional 3-5 minutes.
If using frozen chicken bone in breast, these need at least 7 and sometimes an extra 5 to be fully cooked.
We love this over rice with a salad.