Instant Pot Chicken

First, we'll get our chicken ready. Pat the chicken breasts completely dry with paper towels—this is a small step that makes a big difference, helping the spices stick and promoting better browning if you choose to sear. In a small bowl, mix together the garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. Rub this spice mixture evenly over all sides of each chicken breast. You’ll notice the chicken already looks more appetizing and smells fantastic.

Now, let's turn on the Instant Pot. Press the "Sauté" function and let it heat up for a minute. Once the display reads "Hot," add the olive oil. Carefully place the seasoned chicken breasts in the pot. You’re not looking to cook them through here—just sear them for about 2 minutes per side to develop a beautiful golden-brown color and a deeper, richer flavor base. If you're in a rush, you can skip this step, but I really think it adds another layer of taste.

Once the chicken is seared (or if you skipped searing), turn off the "Sauté" function. Pour the chicken broth into the pot, using a wooden spoon to scrape up any little browned bits from the bottom. This is called deglazing, and it’s crucial for preventing a burn notice and for incorporating all that flavor back into the dish. Place the metal trivet inside the pot, then arrange the chicken breasts on top of the trivet in a single layer.

Secure the lid on the Instant Pot, making sure the steam release valve is set to the "Sealing" position. Select the "Pressure Cook" or "Manual" setting and set the timer for 6 minutes for average-sized breasts (around 6–8 oz each). The pot will take about 8–10 minutes to come to pressure—you'll see the float valve pop up. Once the cook time is complete, let the pressure release naturally for 5 minutes. This resting period is key for juiciness!

After 5 minutes, carefully perform a quick release for any remaining pressure by moving the steam release valve to "Venting." Wait until the float valve drops, indicating all pressure is released, then it's safe to open the lid. The chicken should look plump and perfectly cooked. Use an instant-read thermometer to check that the internal temperature has reached 165°F in the thickest part.

Finally, use tongs to transfer the chicken breasts to a cutting board. Let them rest for at least 5 minutes before slicing or shredding. This allows the muscle fibers to relax and reabsorb all the juices, ensuring every single bite is tender. You can pour the delicious, seasoned broth left in the pot over the sliced chicken for extra moisture and flavor, or save it for cooking rice or soup.