Instructions
Batch Cooking
1
Salt the batch first. Apply the base layer of 2 tsp kosher salt and 1 tsp pepper to all breasts. Rest 15 minutes at minimum.
2
Divide into flavor groups. Apply the specific dry rub for each flavor profile to separate portions.
3
Instant Pot method: Pour 1/2 cup chicken broth into the pot. Place trivet inside. Arrange breasts in a single layer on the trivet. HIGH pressure 8 minutes, natural release 5 minutes.
4
Oven method: Coat with oil, bake at 400°F/200°C for 20-24 minutes on a wire rack set over a sheet pan.
5
Temperature check every piece. No shortcuts here. Each breast must reach 165°F / 74°C.
6
Rest, then cool to room temperature before storing. Never store hot chicken in a sealed container.
7
Portion and store. Slice half the batch for salads and grain bowls; leave the other half whole for shredding or slicing fresh throughout the week.
