Ingredients
Scale
- 1.5 lbs Boneless skinless chicken breasts (even thickness)
- 1 cup Chicken broth (low sodium preferred)
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Dried oregano
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Step 1: Season the Chicken. Pat the chicken breasts dry with paper towels to ensure the seasoning sticks properly. In a small bowl, mix the garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Rub the spice blend evenly over both sides of the chicken. If you have an extra minute, letting the chicken sit with the spices for a moment enhances the flavor, but for a 20-minute meal, you can proceed immediately.
- Step 2: Sear for Flavor. Turn your Instant Pot to the “Sauté” setting and add the olive oil. Once the display reads “Hot,” place the chicken breasts in the pot. Sear each side for about 2 minutes until lightly browned. This step adds a beautiful color and a deeper savory flavor to the finished dish. Once seared, remove the chicken temporarily and hit “Cancel.”
- Step 3: Pressure Cooking. Pour the chicken broth into the bottom of the pot. Use a wooden spoon to scrape any browned bits off the bottom; this prevents the “Burn” notice. Place the trivet inside the pot and lay the chicken on top of it. Lock the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High for 6 minutes. The pot will take about 5-7 minutes to come to pressure.
- Step 4: Release and Rest. When the timer beeps, let the pressure release naturally for 5 minutes. This “natural release” period is crucial for keeping the juices inside the meat. After 5 minutes, turn the valve to “Venting” to release any remaining steam. Carefully remove the lid, transfer the chicken to a plate, and let it rest for another 3 minutes before slicing. Garnish with fresh parsley and serve hot.
- Cook Time: 20 minutes