Instructions

• Select the SAUTE setting on Normal to preheat the Instant Pot.
• Add 1 tablespoon olive oil to the pot and heat until shimmering.
• Add the 2 lbs (900 g) chicken tenders to the pot and season both sides with ½ teaspoon salt, ¼ teaspoon ground black pepper, and ½ teaspoon dried oregano.
• Brown the chicken tenders 1–2 minutes per side using the SAUTE function for better texture (this step is optional).
• Remove the browned (or unbrowned) chicken tenders from the pot and set them aside on a plate.
• Pour 1 cup (250 ml) water into the hot pot and use a spatula to scrape any browned bits from the bottom to deglaze the pot.
• Place the trivet in the Instant Pot and arrange the chicken tenders on the trivet (or use a steamer basket if you prefer).
• Secure the lid, set the steam release valve to SEALING, select PRESSURE COOK/MANUAL on High pressure, and set the cooking time to 3 minutes. (The Instant Pot will take about 5 minutes to come to pressure.)
• When the cooking program ends, perform a Quick Release of the pressure (carefully move the valve to VENTING).
• Open the lid, remove the chicken tenders, and serve.