Ingredients:

  • 2 lbs boneless skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika

Instructions:

  1. Pat the chicken breasts dry with paper towels. In a small bowl, combine the salt, pepper, garlic powder, and paprika. Generously coat all sides of each breast, pressing the spices into the meat.
  2. Pour 1 cup of chicken broth into the Instant Pot inner pot and place the metal trivet inside. Lay the seasoned chicken breasts on the trivet in a single layer without stacking.
  3. Seal the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High for 10 minutes for fresh chicken, or 15 minutes for frozen chicken.
  4. Allow a Natural Pressure Release (NPR) for 10 minutes, then flick the valve to 'Venting' to release remaining steam. Remove chicken to a plate and let rest for 5 minutes before slicing.