Tender and Juicy Instant Pot Chicken Breasts

INGREDIENTS  

• 4 large boneless, skinless chicken breasts
• 1 teaspoon Italian Seasoning
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• salt and fresh ground pepper, to taste
• 2 tablespoons olive oil, divided
• 1 cup pineapple juice, chicken broth, white wine, or water

INSTRUCTIONS 

1. Pat dry the chicken breasts and set aside.
2. In a small mixing bowl combine Italian Seasoning, paprika, garlic powder, onion powder, salt, and fresh ground pepper.
3. Add 1 tablespoon olive oil to the seasonings and mix until thoroughly combined into a paste.
4. Rub the paste all over the chicken breasts.
5. Select the sauté mode on the Instant Pot and heat 1 tablespoon olive oil.
6. Once the oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
7. Remove chicken from the Instant Pot and set aside.
8. Add pineapple juice to the Instant Pot and scrape up any bits stuck to the bottom.
9. Place a trivet inside the Instant Pot and arrange the chicken breasts on the trivet in one single layer.
10. Close the pot, set the 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.
11. When the 5 minutes are up, let the pressure release naturally for 8 minutes; then, release any remaining pressure.
12. Remove chicken from pot and rest for 5 minutes before cutting and serving.

For The Gravy

1. After removing the chicken breasts and trivet from the Instant Pot, select the SAUTÉ mode and bring the liquid to a boil.
2. Make a slurry. In a small mixing bowl, whisk together 2 tablespoons of water and 1 tablespoon of cornstarch until combined, then whisk that into the liquid inside the pot; let cook for 3 to 4 minutes or until thickened to a desired consistency.
3. Pour the gravy over the chicken breasts and serve.