Instant Pot Chicken Breast

1. Pat the chicken breasts dry with a paper towel. Season each breast generously with the chicken seasoning and set on a plate.
2. Add the olive oil to the Instant Pot and press the sauté button. Heat the olive oil until it's hot and shimmering.
3. Using tongs place the chicken breasts into the hot oil and sear on all sides then remove and set aside.
4. Place the Instant Pot brand trivet (it comes with it) into the bottom of the Instant Pot, then place each chicken breast on top, leaving space between each breast if possible.
5. Close the lid, set the valve to sealing. (Follow all manufacturer's instructions to seal precisely.)
6. Set to Manual/ High Pressure for 5 minutes. If using frozen chicken breasts set to 11 minutes.
7. Once it's done pressure cooking and the timer has gone off, let the Instant Pot release naturally for 10 minutes then quick release the remaining pressure according to the manufacturer's instructions.
8. Remove the chicken to a serving platter and let rest while you make the gravy.

Gravy

1. Prepare the cornstarch slurry.
2. Add in enough chicken broth to the drippings in the bottom of the Instant Pot so that you have around 2 cups total. This doesn't have to be exact, you simply just need to add enough chicken broth so that you have 4 large servings of gravy.
3. Set the Instant Pot to sauté and bring the drippings to a boil.; Slowly whisk in enough of the cornstarch slurry to thicken it. Cook for another minute or two, then turn off the Instant Pot and ladle the gravy into your gravy server.
4. Serve the chicken with the gravy. Mashed potatoes are great with this!