This dish contains the following allergens: Eggs, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
120g
all-purpose flour
2
eggs, beaten
113g plus 2 tablespoons
water, divided
300g
Italian bread crumbs
454g
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
1 cup
all-purpose flour
2
eggs, beaten
1/2 cup plus 2 tablespoons
water, divided
2 cups
Italian bread crumbs
1 pound
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
Utensils
3 Small Bowls
Step 1
Place flour in a shallow bowl or plate. Add eggs and 2 tablespoons water to another bowl, whisking to combine. Place bread crumbs into a third bowl or plate.
Step 2
Working in small batches, toss chicken in flour. Tap off excess, then coat chicken in egg wash. Transfer chicken to bread crumbs, tossing well to evenly coat. Set aside.
Step 3
Place broccoli and 1/2 cup water in the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Step 4
Select PRESSURE and set to LOW. Set time to 0 minutes (the time the unit takes to pressurize is long enough to partially cook the broccoli). Select START/STOP to begin.
Step 5
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 6
Place reversible rack in pot over the broccoli, making sure it is in the higher position. Lay chicken tenders on rack, spacing out evenly without overlapping.
Step 7
Close crisping lid. Select BAKE/ROAST, set temperature to 360°F, and set time to 12 minutes. Select START/STOP to begin.
Step 8
When cooking is complete, season chicken and broccoli with salt and serve with your favorite condiments.
Place flour in a shallow bowl or plate. Add eggs and 2 tablespoons water to another bowl, whisking to combine. Place bread crumbs into a third bowl or plate.
120g
all-purpose flour
2
eggs, beaten
113g plus 2 tablespoons
water, divided
300g
Italian bread crumbs
454g
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
1 cup
all-purpose flour
2
eggs, beaten
1/2 cup plus 2 tablespoons
water, divided
2 cups
Italian bread crumbs
1 pound
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
Step 2 of 8
Working in small batches, toss chicken in flour. Tap off excess, then coat chicken in egg wash. Transfer chicken to bread crumbs, tossing well to evenly coat. Set aside.
120g
all-purpose flour
2
eggs, beaten
113g plus 2 tablespoons
water, divided
300g
Italian bread crumbs
454g
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
1 cup
all-purpose flour
2
eggs, beaten
1/2 cup plus 2 tablespoons
water, divided
2 cups
Italian bread crumbs
1 pound
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
Step 3 of 8
Place broccoli and 1/2 cup water in the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
120g
all-purpose flour
2
eggs, beaten
113g plus 2 tablespoons
water, divided
300g
Italian bread crumbs
454g
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
1 cup
all-purpose flour
2
eggs, beaten
1/2 cup plus 2 tablespoons
water, divided
2 cups
Italian bread crumbs
1 pound
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
Step 4 of 8
Select PRESSURE and set to LOW. Set time to 0 minutes (the time the unit takes to pressurize is long enough to partially cook the broccoli). Select START/STOP to begin.
120g
all-purpose flour
2
eggs, beaten
113g plus 2 tablespoons
water, divided
300g
Italian bread crumbs
454g
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
1 cup
all-purpose flour
2
eggs, beaten
1/2 cup plus 2 tablespoons
water, divided
2 cups
Italian bread crumbs
1 pound
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
Step 5 of 8
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
120g
all-purpose flour
2
eggs, beaten
113g plus 2 tablespoons
water, divided
300g
Italian bread crumbs
454g
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
1 cup
all-purpose flour
2
eggs, beaten
1/2 cup plus 2 tablespoons
water, divided
2 cups
Italian bread crumbs
1 pound
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
Step 6 of 8
Place reversible rack in pot over the broccoli, making sure it is in the higher position. Lay chicken tenders on rack, spacing out evenly without overlapping.
120g
all-purpose flour
2
eggs, beaten
113g plus 2 tablespoons
water, divided
300g
Italian bread crumbs
454g
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
1 cup
all-purpose flour
2
eggs, beaten
1/2 cup plus 2 tablespoons
water, divided
2 cups
Italian bread crumbs
1 pound
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
Step 7 of 8
Close crisping lid. Select BAKE/ROAST, set temperature to 360°F, and set time to 12 minutes. Select START/STOP to begin.
120g
all-purpose flour
2
eggs, beaten
113g plus 2 tablespoons
water, divided
300g
Italian bread crumbs
454g
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
1 cup
all-purpose flour
2
eggs, beaten
1/2 cup plus 2 tablespoons
water, divided
2 cups
Italian bread crumbs
1 pound
uncooked chicken tenderloins
1
large broccoli crown, cut in 2-inch florets
1 teaspoon
kosher salt
For Serving
Ketchup
Honey mustard
Ranch dressing
Step 8 of 8
When cooking is complete, season chicken and broccoli with salt and serve with your favorite condiments.
