Description
This Instant Pot Chicken Breast recipe is easy and yields juicy, flavorful meat.
Ingredients
Scale
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- ground black pepper to taste
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 tablespoon water
- 1 tablespoon cornstarch
Instructions
- Season: Combine garlic powder, onion powder, ground paprika, salt and pepper. Vigorously rub/dab all over chicken.
- Brown chicken: Set instant pot to “sauté” and add olive oil. Brown chicken 2 minutes on each side, working in batches to avoid crowding pot. Remove chicken and set aside on a plate.
- Add broth: Switch off instant pot. Pour in chicken broth, scraping any browned bits off the bottom of the instant pot.
- Pressure cook: Place trivet in instant pot. Arrange chicken on top (try not to stack). Pressure cook on HIGH for 5 minutes.
- Pressure release: Once cooking time is up, switch off instant pot and do a 6 minute (8 minutes for large chicken breasts) natural release. Then release any remaining pressure manually and remove lid.
- Finish/gravy: Remove chicken and trivet. Set instant pot to “sauté”. Combine water and cornstarch to make a slurry, then stir into juices in instant pot. Stir and simmer until slightly thickened (about 2-3 minutes), then immediately serve with chicken.
Notes
Larger chicken breasts stay juicier. For frozen chicken: skip searing and pressure cook on the trivet for 15 minutes. Use water instead of broth if preferred.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 528 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 60 g
- Cholesterol: 110 mg