Favorite "Instant" Chicken




I may have mentioned that chicken tends to be my go-to meal during the weekend. I serve it pretty often when entertaining as well because it seems to be a food that most people enjoy. I decided to pull out my Instant Pot and see if together we could make a boneless-skinless chicken breast that was easy to prepare and deliciously juicy to eat. I'm happy to report that this venture was mighty successful. I was even able to make a speedy gravy to drizzle all over my chicken. It was a scrumptious meal worthy of any occasion.


Ingredients for Favorite "Instant" Chicken:


3 boneless/skinless chicken breasts, mine weighed 1.68 pounds

1 tablespoon + 1 1/2 tablespoons grapeseed oil

1/2 teaspoon kosher salt

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon Herbs de Provence

1 cup chicken broth


Combine:

6 teaspoons water

3 teaspoons cornstarch


I use my 6-cup Instant Pot Ultra and love it. Click Here for more information on my Instant Pot.


Time-Saving Tip: Combine the spice mix earlier in the day.


Let's see what we need.

We're ready to cook.



Preheat the saute function of the Instant Pot. Combine the salt, pepper, onion powder, garlic powder, paprika, Herbs de Provence and one tablespoon of oil; coat chicken with the mixture. Add 1 1/2 tablespoons of oil to the pot and once heated add the chicken. Cook on one side until golden and then flip and cook a few more minutes. Transfer the chicken to a plate.


Pour in the chicken broth and simmer for a minute while scraping up the bottom of the pot. Add the trivet; if you don't have one, you can make logs out of foil and put them in the pot.


Return the chicken to the pot. Place the lid on and program to 5 minutes on High. When the 5 minutes are up, let release naturally for three minutes and then manually release. Transfer the chicken to a plate and let rest.


While the chicken is resting, remove the trivet and whisk in the water and cornstarch mixture. Whisk a couple of minutes until thickened; pour the gravy through a strainer and discard whatever remains. Pour the gravy over the chicken and serve.



It's ready! Look how juicy and delicious it looks. The chicken is incredibly flavorful, and the gravy made this special. Give it a try, and you'll love it.


Enjoy!


Favorite "Instant" Chicken:

main dish

  • 3 boneless/skinless chicken breasts, mine weighed 1.68 pounds

  • 1 tablespoon + 1 1/2 tablespoons grapeseed oil

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon paprika

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon Herbs de Provence

  • 1 cup chicken broth


Combine:

  • 6 teaspoons water

  • 3 teaspoons cornstarch


  • I use my 6-cup Instant Pot Ultra and love it. Click Here for more information on my Instant Pot.

  • Preheat the saute function of the Instant Pot. Combine the salt, pepper, onion powder, garlic powder, paprika, Herbs de Provence and one tablespoon of oil; coat chicken with the mixture. Add 1 1/2 tablespoons of oil to the pot and once heated add the chicken. Cook on one side until golden and then flip and cook a few more minutes. Transfer the chicken to a plate.

  • Pour in the chicken broth and simmer for a minute while scraping up the bottom of the pot. Add the trivet; if you don't have one, you can make logs out of foil and put them in the pot.

  • Return the chicken to the pot. Place the lid on and program to 5 minutes on High. When the 5 minutes are up, let release naturally for three minutes and then manually release. Transfer the chicken to a plate and let rest.

  • While the chicken is resting, remove the trivet and whisk in the water and cornstarch mixture. Whisk a couple of minutes until thickened; pour the gravy through a strainer and discard whatever remains. Pour the gravy over the chicken and serve.

  • Time-Saving Tip: Combine the spice mix earlier in the day.

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