Recipe By France C
Rating
Published Sep 12th
Prep 15m Cook 25m Additional 15m Ready In 55m
Servings 2 servings Calories 418.3

All the flavor of a slow-cooked roasted chicken dinner from the oven, but done in a fraction of the time using your Instant Pot® or pressure cooker! Serve with mashed potatoes for the perfect comfort meal.

Recipe Ingredients

  • ¾ teaspoon salt
  • ¾ teaspoon paprika
  • ½ teaspoon thyme
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ⅓ teaspoon sage
  • 2 (10 ounce) boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 cup chicken stock
  • aluminum foil
  • 2 tablespoons cold water
  • 2 tablespoons cornstarch
  • 1 pinch salt and ground black pepper to taste

Cooking Directions

  1. 1 Combine salt, paprika, thyme, pepper, garlic powder, and sage in a small bowl.
  2. 2 Pound thicker end of chicken breasts to about 1-inch thickness. Sprinkle with seasonings and rub on both sides.
  3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and high heat. Heat olive oil and cook chicken breasts until browned, 2 to 3 minutes per side. Transfer chicken to a plate. Add chicken stock to the pot, scraping up any browned bits off the bottom. Turn off the pot. Place a trivet inside the pot and lay chicken breasts on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
  5. 5 Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function and medium heat. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Season with salt and pepper. Remove from heat and serve gravy over chicken breasts.

Nutrition Facts

  • Calories 418.3
  • Carbohydrate 9.1 g
  • Cholesterol 164.5 mg
  • Fat 14 g
  • Fiber 0.7 g
  • Protein 59.8 g
  • Saturated Fat 2.9 g
  • Sodium 1674 mg
  • Sugar 0.8 g

Chef's Notes

For smaller breasts, naturally-release pressure for 8 minutes instead of 10.

Reviews

  1. I didn't care for this at all, but my others in my household did thus the 3 stars. I followed the recipe exactly.
  2. Pretty good stuff for such a simple recipe! I quartered some Yukon gold potatos and used that to prop up the chicken instead of the rack. They absorbed a lot of flavor that way. A very nice weeknight meal. Thanks!
  3. I'm not a fan of chicken breasts, they always seem dry and chewy to me, I normally stick with the dark meat. BUT, I followed this recipe exactly. I will be making this again and again and again. Meat was perfect, very tender and juicy. The gravy was outstanding!!! Definitely deserves 5 stars!!!!
  4. Wow! Soooo delicious. Chicken is so flavorful and moist. The whole family loves it.
  5. I made it as per the recipe and it was a big hit. I was inspired by the other poster who added carrots - I added fingerling potatoes cut in half and they were the perfect texture.
  6. Delicious! And I love spice which this is not. I'm not a gravy girl either but sure like this one. Hubby loves it all. Have made it twice didn't change a thing other than to triple the recipe to have leftovers for multiple lunches.
  7. I followed another reviewer's suggestion and placed large sliced carrots in with the chicken. Served over leftover mashed potatoes. My family was thrilled! Will make this again.
  8. I'm new ti the instant pot world. I made this tonite it was so easy and delicious will be making it again and again.
  9. I followed the recipe as written and it was DELICIOUS! I’ll be making this again, and have recommended it to others.
  10. I doubled all ingredients. My chicken breasts were large and frozen so I doubled the cooking time to 10 minutes which was a touch too long. Thankfully the gravy was delicious and saved the slightly dry chicken. I'm sure had I used thawed chicken and followed the cooking time stated it would have been tender. - Read more ...

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