Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 cup low-sodium chicken broth
  • 1 tbsp extra virgin olive oil
  • 1 fresh lemon, sliced

Instructions:

  1. In a small bowl, combine the paprika, garlic powder, onion powder, oregano, salt, and pepper. Pat the chicken breasts completely dry with paper towels. Rub the olive oil over the chicken, then coat thoroughly with the spice blend.
  2. Pour the chicken broth into the inner pot of the Instant Pot and place the trivet inside. Arrange the seasoned chicken breasts on the trivet in a single layer, avoiding deep stacking.
  3. Secure the lid and set the steam vent to the Sealing position. Select Manual/Pressure Cook on High Pressure for 8 minutes.
  4. Once the timer beeps, let the pot sit undisturbed for a 5-minute natural release. After 5 minutes, turn the valve to Venting to release remaining steam. Verify internal temperature has reached 165°F (74°C) before serving.