Instant Pot Buttermilk Chicken with Leeks and Rosemary

When I was pregnant with my third son I made some pretty awesome buttermilk chicken recipes.   They were delicious, but they never photographed well enough to put up on the blog.   Besides, some of buttermilk chicken recipes I was a little out there.  Expecting mothers who are food bloggers can come up with some pretty creative recipes.

We eat chicken a lot, like a lot, a lot.  And I am always looking for new ways to prepare it.   I have been loving my Instant Pot lately.

So far, as of late, I have made Cider Pulled Chicken and Instant Pot Chicken Gyro Soup in my Instant Pot.  If you have not gotten one- you should 🙂

Here is a collection of all my Instant Pot recipes!

I created a little video for you on how to make this chicken.   This chicken is

Easy

Delicious

Requires very little prep time.

It’s great!

If I had one thing I would change about this recipe, it would be this.

More Leeks!

Man, I love leeks, especially when they are added to a soup or a chicken dish.  They just give the perfect flavor!  I picked these leeks out of my garden, but I wish that I had more to work with.   I topped it with some wilted spinach and rice.   I have been making a lot of wilted spinach lately, it is a great way to get more veggies in.

Instant Pot Buttermilk Chicken With Chicken and Leeks

Ingredients 

4 boneless chicken breasts

2 cups of buttermilk

1 cup of chopped leeks

5 cloves of minced garlic

1-2 sprigs of rosemary

2 tablespoons of olive oil

Method:  Set your Instant Pot to the Sautee setting.  Add olive oil, leeks, garlic and rosemary.  sautee until the leeks are transparent.  Add chicken and buttermilk.   Close the Instant Pot lid, close the vent and cook on high pressure for fifteen minutes.  Remove the lid.  Chicken will be ready to serve.

I topped my chicken with parmesan cheese.

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