Instant Pot Chicken Breast
Seasoned boneless breasts, optionally seared, pressure-cooked in broth with a knob of butter for reliably juicy chicken — plus a two-minute gravy from the pot juices.
Ingredients
Method
Mix the Italian seasoning, salt, paprika, garlic powder and pepper and sprinkle over all sides of the chicken.
Optional but worth it: sauté until the pot reads hot, add the oil, and sear the breasts about 2 minutes per side until golden (in batches if needed). Remove, add the broth, and scrape the bottom clean.
Return the chicken to the broth and set the butter on top.
Lock the lid, valve to sealing, and pressure cook on high for 8 minutes for 8 oz breasts — add a minute or two for larger ones. Allow about 10 minutes for the pot to pressurise.
Let the pressure release naturally for at least 10 minutes, then remove the chicken and rest it 5 minutes before slicing.
For gravy: switch to sauté and whisk 1–2 tbsp each of cornstarch and water into the juices until thickened.
Notes
The 8-minute timing assumes 8 oz breasts; weigh rather than guess if you can.
Skipping the sear saves 10 minutes with only a small loss of flavour.
Per serving — Calories: 170 kcal · Carbs: 1 g · Protein: 25 g · Fat: 6 g · Sodium: 449 mg
Adapted from The Recipe Rebel. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.