Instant Pot Chicken

Pat the meat dry. Use paper towels to remove all surface moisture from the 1.5 lbs of chicken. Note: This ensures the oil and spices adhere instead of sliding off.

In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and pepper.

Drizzle the 1 tbsp of olive oil over the breasts and rub it in, then sprinkle the spice mix over all sides until completely coated and red.

Pour the 1 cup of chicken broth into the inner pot of the Instant Pot.

Insert the metal trivet into the pot. Note: Keeping the meat above the liquid prevents it from boiling and losing its texture.

Place the seasoned breasts on the trivet and lay the rosemary sprig on top.

Lock the lid and set the valve to 'Sealing.' Select Manual/Pressure Cook on High for 10 minutes.

Let the machine come to pressure, which usually takes about 8 minutes until the pin pops up and the countdown starts.

Once the timer hits zero, let it sit for 10 minutes until the pressure drops slowly. Do not flip the valve immediately.

Open the lid and use your thermometer to ensure the internal temp is 165°F. Remove the meat and let it rest for 5 minutes until the juices redistribute.