With your Instant Pot® or pressure cooker, you can make a delicious oven-roasted chicken meal in a fraction of the time! For the ultimate comfort food, serve with mashed potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ¾ teaspoon salt
- ¾ teaspoon paprika
- ½ teaspoon thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ⅛ 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
Instructions
- Combine salt, paprika, thyme, pepper, garlic powder, and sage in a small bowl.
- Pound thicker end of chicken breasts to about 1-inch thickness. Sprinkle with seasonings and rub on both sides.
- 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.
- 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.
- 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.
- For smaller breasts, naturally-release pressure for 8 minutes instead of 10.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 165 mg |
| Dietary Fiber | 1 g |
| Protein | 60 g |
| Saturated Fat | 3 g |
| Sodium | 1674 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I have a question. First time using instapot. “Set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.” So after the 5 minutes it continues to build pressure?
Its ok. The gravy is very good . Chicken was still a bit dry . I ‘ll try it without the trivet next time .
I followed the recipe to a T. IT WAS DELICIOUS! I will be making this again
I made this as the first dish to make in my brand new InstaPot! I was not too sure about doing this as pressure cooking confuses me even after cooking for over 50 years. My chicken turned out wonderful, the gravy was fabulous. I will make this again and maybe try to adapt this recipe to other meats as well. Right now I just feel accomplished to have used my new kitchen appliance correctly.
Very good. I made extra so I couldn’t sear it in cooker. It cooked on stove fine. Likely took a bit more time. Also added a cube of beef bouillon to gravy. We like really flavourful gravies. Doubled the spices and it was enough for 5 chicken breasts. The whole family loved it. It’s going on the meal plan. So nummy with whipped mashed potatoes
This was a simple dish ready in under an hour. It is pretty and tasty enough to serve company, but easy enough to make on a weeknight. I cooked it with carrots under the browned chicken breast. Carrots go well with the dish but were overcooked for our taste. I’ll cook them separately from now on.
This chicken was so juicy and easy to make! It had the perfect amount of gravy for 2 somewhat large chicken breasts.
I liked this a lot! I followed the recipe closely, with the exception of doing the deglaze with a 1/4 cup of pinot grigio, then adding the chicken stock, the cornstarch slurry and whisking it . A little wine makes everything better, right? The gravy was great. Served with mashed cauliflower and butternut squash. Thank you, France C! This will be made many times in the future.
Very good and easy. I’ve made it twice, adding russet potato chunks on the trivet the second time and it was a perfect one pot meal. Adding to my regular meal planner.
Excellent recipe!! With the instant pot the chicken was tender and the gravy was delicious. Thanks!!!
Full of flavor and easy! – I always add more spice than called for, like garlic and pepper. Loved it
Everybody loved this! I doubled the recipe and allowed for 3 extra minutes on the natural release step for the extra meat. The gravy is so good my 7 year old gave it 40 thumbs up!! Will be making again.
This was absolutely delicious. My family really enjoyed it. I doubled the recipe and it came out great!
Amazing!! Did one chicken breast in a 3qt IP. Added carrots and what an amazing dish!!
I rated the recipe as is. The chicken was good and very tender. The gravy needed help. For the leftovers (only 2 of us) I added sour cream to the gravy and it helped a lot.
This is a great meal! We use low sodium in most things so I subbed ‘Better than Boullion” chicken for the stock and didn’t add additional salt called in the recipe. We’ll definitely make this again. Thanks.
I made this and it worked perfectly. I used the individually frozen breasts. If you like paprika, you’ll like this.
Great for Instant Pot beginners!
I’m very new to cooking. So Its hard for me to diagnose things. I’d appreciate your help. I’ve made this twice. Had I rated this after the first time I’d have given this 5 stars. I liked the first time better because the flavors were more intense. I’m not exactly sure why. But there was a lot more liquid the 2nd time. It wasn’t as moist the 2nd time either. Used the same settings. I think people suggest too long for searing. Peter
Surprisingly good – and I don’t like chicken breast because it’s usually too dry for me. My husband thought this tasted like the basis for a chicken marsala sauce, so I’ll try to tweak the recipe to do that next time around. I did this starting with 2 frozen chicken breasts (had to defrost in microwave for a couple of minutes just to get them separated), and boosted the time to 8 minutes. I think I could’ve gotten away with 7 minutes. I also used the quartered potatoes beneath the chicken, as per other reviews. The potatoes were good, but almost a little overdone. Very quick and easy to get this on the table!
Really enjoyed this recipe! My first “meal” with the Instant Pot after trying the rice button with no idea what I was doing and throwing it away. Watched some YouTube videos and picked this recipe to try, along with a Chicken Rice a Roni knockoff. Very clear instructions and quick to put together. Tasty spices on the chicken. Unfortunately my gravy didn’t thicken, but the flavor was still great. I’m sure I’ll make this often. Really couldn’t have been easier! Thank you!