Tender and Juicy Instant Pot Chicken Breasts
- 4 (about 1 pound) boneless, skinless chicken breasts
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and fresh ground pepper,to taste
- 2 tablespoons olive oil, divided
- 1 cup pineapple juice, (you can also use low sodium chicken broth or water)
- Rinse and pat dry the chicken breasts; set aside.
- In a small mixing bowl combine Italian Seasoning, paprika, garlic powder, onion powder, salt, and fresh ground pepper.
- Add 1 tablespoon olive oil to the seasonings and mix until thoroughly combined into a paste.
- Rub the paste all over the chicken breasts.
- Press the sauté button on the Instant Pot and heat 1 tablespoon olive oil.
- Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
- Remove chicken from the Instant Pot and set aside.
- Add pineapple juice /chicken broth / or water / to the Instant Pot and scrape up any bits stuck to the bottom.
- Place a trivet inside the Instant Pot and arrange the chicken breasts on the trivet in one single layer.
- Close pot, set valve to sealing, select the manual or pressure cook button (this depends on your Instant Pot model), select high pressure and set the timer to 5 minutes.
- When the 5 minutes are up, let the pressure release naturally for 8 minutes; then, release any remaining pressure. (For frozen chicken breasts, it will take longer for the pressure to build in the Instant Pot; about 15 minutes.)
- Remove chicken from pot and let rest for 5 minutes.
FOR THE GRAVY (OPTIONAL)
- After removing the chicken breasts and trivet from the Instant Pot, press the SAUTÉ button and bring the liquid to a boil.
- Make a slurry with 2 tablespoons water and 1 tablespoon cornstarch; mix it up and add that to the pot; let cook for 3 to 4 minutes, or until thickened to a desired consistency.
- Pour over chicken breasts and serve.
HOW TO STORE COOKED CHICKEN BREASTS
- Let the cooked chicken breasts cool completely. Refrigerate cooked chicken breasts in an airtight container, or wrap tightly with plastic wrap. Properly stored, cooked chicken breasts will last for up to 4 days in the refrigerator.
HOW TO FREEZE COOKED CHICKEN BREASTS
- Wrap cooked chicken breasts tightly in plastic wrap. I also add a layer of aluminum foil over the plastic wrap. Place the wrapped chicken breasts in a freezer bag. Seal the bag, pushing down on the bag to press out as much air as possible. Place the bag in the freezer toward the back where it is the coldest. When ready to use, remove from freezer and set in the fridge overnight to thaw out.
FOR FROZEN CHICKEN BREASTS:
- Separate the frozen chicken breasts – do not throw them in the Instant Pot all glued together, but rather separate them and arrange them in one single layer.
- IF using frozen chicken breasts, it will take longer for the pressure to build in the Instant Pot; you’ll need about 15 minutes, instead of the 8 to 10 minutes that it takes for fresh chicken breasts.
- IF you do not have a trivet, make 5 or 6 aluminum foil balls and place them inside the pot; then arrange the chicken breasts over the foil balls.