Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon Italian Seasoning (Herbed de Provence)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground garlic
  • salt
  • ground black pepper
  • 6 ounces (180ml) chicken stock (divided)
  • 2 tablespoons olive oil (divided)
  • 1 pound (453g) skinless boneless chicken breast (3 fillets)

Instruction

  • In a small bowl mix together the mixed herbs (or Italian seasoning), paprika, coriander, ginger, garlic, salt, pepper, 1 tablespoon olive oil and 2 tablespoons of the chicken stock into a paste.
  • Put the chicken breasts in a bowl and coat the fillets in the paste.
  • Select the sauté setting of the Instant Pot, add in the oil into the instant pot insert and when hot brown the chicken fillets on both sides (about 2 mins on either side).
  • Remove the chicken fillets from the Instant Pot insert, and set aside on a plate.
  • Add the remaining chicken stock into the Instant Pot insert, and scrape any bits stuck to the bottom of the pot from frying with a silicone or wooden spoon.
  • Place the trivet inside before adding the chicken fillets on top of the trivet.
  • Cover your Instant Pot and set the valve to the SEALING position.
  • Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 5 minutes. 
  • Let the steam release naturally for about 8 minutes (10 minutes for thicker chicken breasts) before quick releasing then opening.
  • Do remember to check the temperature of the chicken using a  Meat thermometer.