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Instant Pot Chicken Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 39 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 5 to 6 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Chicken Breast recipe delivers tender, juicy chicken breasts cooked quickly under pressure with a savory blend of spices. The chicken is seared first for flavor, then pressure cooked with chicken broth to keep it moist. A quick cornstarch slurry is used to create a flavorful gravy from the cooking juices, making a simple yet satisfying meal perfect for busy weeknights.

Ingredients

Scale

Seasoning

  • 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

Chicken and Cooking Liquids

  • 2 pounds boneless, skinless chicken breasts (about 4 to 6 breasts; see notes for using frozen chicken)
  • 2 tablespoons olive oil
  • 1 cup chicken broth (or water)

Gravy Thickener

  • 1 tablespoon water
  • 1 tablespoon cornstarch

Instructions

  1. Season: Combine garlic powder, onion powder, ground paprika, Italian seasoning, salt, and black pepper in a bowl. Vigorously rub and dab the seasoning mixture all over the chicken breasts to ensure even flavor coverage.
  2. Brown chicken: Set the Instant Pot to the ‘Sauté’ function and add the olive oil. Once hot, brown the chicken breasts for about 2 minutes on each side. Work in batches if necessary to avoid overcrowding. Remove browned chicken and set aside on a plate.
  3. Add broth: Turn off the Instant Pot. Pour in the chicken broth and carefully scrape any browned bits off the bottom of the pot using a wooden spoon to prevent burn errors during pressure cooking.
  4. Pressure cook: Place the trivet into the Instant Pot and arrange the chicken breasts on top, ensuring they are not stacked for even cooking. Close the lid and set the valve to sealing. Pressure cook on HIGH pressure for 5 minutes; keep in mind it will take about 10 minutes to come to pressure before the cooking time starts.
  5. Pressure release: When cooking is complete, turn off the Instant Pot and allow a natural pressure release for 6 minutes (or 8 minutes for larger chicken breasts). Afterward, carefully release any remaining pressure manually and remove the lid.
  6. Finish/gravy: Remove the chicken breasts and the trivet from the pot. Set the Instant Pot back to ‘Sauté.’ Mix the water and cornstarch together to create a slurry, then stir it into the cooking juices. Simmer for 2-3 minutes until the gravy thickens slightly. Serve the chicken breasts with the gravy. If not making the gravy, baste the chicken 4-5 times with the cooking juices to keep it moist and flavorful.

Notes

  • For frozen chicken breasts, increase the pressure cooking time to about 10-12 minutes with natural release to ensure thorough cooking.
  • Do not stack the chicken breasts in the Instant Pot to allow for even cooking and proper pressure circulation.
  • Browning the chicken before pressure cooking adds extra flavor but can be skipped if short on time.
  • The natural pressure release helps retain moisture and tenderness in the chicken.
  • The gravy can be customized by adding herbs or a splash of cream for richness.

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Find it online: https://easybakekitchen.com/instant-pot-chicken-breast-recipe/