Ingredients
2 tsp. dried parsley
1 tsp. dried dill
1/2 tsp. paprika
1/2 tsp. dried chives
1/4 tsp. onion powder
4 boneless skinless chicken breasts (about 2 lb.)
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 c. low-sodium chicken broth
Preparation
Step 1In a small bowl, combine spices. Season chicken with salt and pepper. Step 2Set Instant Pot to Sauté setting and heat oil. Once hot, add chicken breasts. Working in batches, sear chicken on both sides until golden, 3 minutes per side. Transfer to a plate and sprinkle both sides of chicken with spice mixture.Step 3Turn off Instant Pot and add broth to pot. Use a wooden spoon to scrape and deglaze bottom of pot. Place trivet in pot and arrange chicken on top. Lock lid and set to Pressure Cook on high for 5 minutes.Step 4Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Step 5Serve chicken with broth spooned over top.
Serve these over a plate of perfectly cooked rice and you’re good to go, but if you’re an overachiever, a healthy salad would be excellent, too. If you have any leftovers we definitely recommend you keep the breasts whole if they can (this will keep them moist and will be easier to reheat. Store them in an airtight bag or container in the fridge for up to 4 days or in the freezer for up to 4 months. For more insanely easy Instant Pot recipes, check out our new cookbook, Party In An Instant Pot, available here. Made it? Let us know how it went in the comment section below!
