Instant Pot® Chicken with Savory Gravy

Ingredients List

• 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

Cooking Instructions

1. In a small bowl, mix together salt, paprika, thyme, pepper, garlic powder, and sage.

2. Flatten the thicker side of the chicken breasts to an even 1-inch thickness. Sprinkle the spice mix on both sides and rub it in.

3. Set your Instant Pot® or any multi-function pressure cooker to 'Sauté' mode on high heat. Add olive oil and brown the chicken breasts for 2-3 minutes per side. Remove chicken and set aside. Pour chicken stock into the pot, scraping the bottom to loosen any browned bits. Turn off the pot, then place a trivet inside and position the chicken on top. Secure the lid, set to high pressure, and cook for 5 minutes. Allow for 10-15 minutes of pressure build-up.

4. Let the pressure naturally release for 10 minutes, then switch to quick-release for the remaining pressure, which should take about 5 minutes. Open the lid, transfer the chicken to a plate, and cover it with foil to keep warm.

5. Mix water and cornstarch in a small bowl until dissolved. Set the Instant Pot® to 'Sauté' on medium heat, then whisk in the cornstarch mixture until the gravy reaches your desired thickness. Season with salt and pepper to taste. Remove from heat and pour the gravy over the chicken breasts before serving.

Chef's Tips:

For thinner chicken breasts, reduce the natural release time to 8 minutes instead of 10.

Nutritional Information (per serving)