Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2.5g) freshly cracked black pepper
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) onion powder
  • 1 cup (240ml) low-sodium chicken broth
  • 1 sprig fresh rosemary or thyme

Instructions:

  1. Whisk salt, pepper, paprika, garlic powder, and onion powder in a small bowl. Pat chicken dry with paper towels. Rub oil over chicken and coat with seasoning. Set Instant Pot to Sauté (High) and sear chicken for 2 minutes per side. Remove chicken and set aside.
  2. Pour chicken broth into the inner pot. Use a wooden spoon to scrape all brown bits (fond) off the bottom to avoid the 'Burn' notice. Place the trivet inside and arrange chicken breasts in a single layer on top.
  3. Secure the lid and set valve to Sealing. Select Manual/Pressure Cook (High) and set the timer for 8-10 minutes depending on breast size. When the cycle ends, perform a Natural Pressure Release (NPR) for 10 minutes before venting.
  4. Remove chicken from the pot and place on a cutting board. Tent loosely with foil and rest for 5 minutes to redistribute juices. Ensure internal temperature has reached 165°F (74°C).