Ingredients
3 chicken breasts, boneless, skinless
½ tsp salt
1 tsp Italian seasoning
¼ tsp black pepper
½ tsp onion powder
½ tsp garlic powder
1 tbsp olive oil
1 tsp garlic, minced
1 cup chicken stock, or water
1 tbsp cornstarch
2 tbsp water
Preparation
In a small bowl, mix together the salt, pepper, garlic and onion powders and Italian seasoning.
Sprinkle over each chicken breast, on each side.
Make sure the stainless steel insert is in the Instant Pot. Press “Saute” setting and wait for 2 minutes. Add olive oil to the Instant Pot.
Place the chicken breast in the pot and brown on each side for about 3 minutes. Remove chicken onto a plate and set aside.
Add minced garlic to the Instant Pot and stir a few times. Let is brown slightly in the leftover oil. Press “Cancel/Off” button.
Add ¼ cup of the chicken stock to the Instant Pot and deglaze the bottom by scraping any cooked on bits with a wooden spoon. Add remaining stock to the pot.
Place trivet in the Instant Pot and arrange all chicken breasts on top. Close the lid and set valve to “Sealing” position.
Make sure the Instant Pot is set to cook at High pressure. Press “Manual” setting and set timer to 5 minutes. The IP will beep after a few seconds and it will start coming to pressure.
Once the timer is done, press “Cancel/Off” button and do not flip the sealing valve. Let the Instant Pot release the pressure naturally for about 5 minutes. Carefully open the lid away from your face.
Remove the chicken onto a plate and set aside. Remove trivet from Instant Pot.
In a small bowl, whisk together the cornstarch and water. Add to the liquid remaining in the pot. Whisk well.
Press the “Saute” setting and cook it for 1 to 2 minutes until thickened.
Serve chicken with gravy.
