Instant Pot Chicken Breast

• servings: 4 servings
• active time: 5 minutes
• total time: 16 minutes

Ingredients

1 tsp. salt

1 tsp. lemon pepper seasoning

1/2 tsp. paprika

1/2 tsp. dried thyme

4 skinless, boneless chicken breasts (about 2 1/4 lb.)

2 tbsp. olive oil

1 c. chicken stock

1 tbsp. cornstarch

1 tbsp. lemon juice

Directions

In a small bowl, combine the salt, lemon pepper, paprika and dried thyme. Season both sides of the chicken breasts all over with the spice mixture.

Set your Instant Pot to the sauté setting and let the insert heat until hot, 2 to 3 minutes. Add 1 tablespoon of olive oil to the base of the pot, then two of the chicken breasts. Sear until lightly golden on one side, about 3 minutes. Flip and sear the other side, about 2 more minutes. Remove the breasts to a plate. Add the remaining 1 tablespoon of olive oil and repeat with the remaining two breasts, then transfer to the plate. Turn off the Instant Pot.

Add the chicken stock and scrape the brown bits from the bottom with a wooden spoon. Place the trivet into the Instant Pot and arrange all 4 breasts over top.

Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select high pressure and set the timer for 4 minutes. When timer is up, let the pressure naturally for 4 minutes, then manually release the remaining pressure. Remove the chicken and transfer to a plate.

Remove the trivet from the Instant Pot and return it to the sauté function. In a small bowl, whisk together 2 tablespoons of water with 1 tablespoon of cornstarch. Add this to the pot and cook, whisking occasionally, until the mixture comes to a boil. Let simmer, whisking frequently, for 1 minute, until thickened.

Serve the chicken with a drizzle of the sauce.

Nutrition

• Calories: 398
• Total Fat: 14 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 188 mg
• Sodium: 764 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 0 g
• Total Sugars: 1 g
• Protein: 59 g