Juicy Tender Instant Pot Chicken Breasts (Fresh Or Frozen) With Gravy
User Reviews
5
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Prep Time
5 mins
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Cook Time
22 mins
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Servings
3 servings
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Calories
392 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Juicy Tender Instant Pot Chicken Breasts (Fresh Or Frozen) With Gravy
Description
Juicy Tender Instant Pot Chicken Breasts uses a spice rub blend applied generously to medium-sized breasts, incorporating garlic powder, onion powder, paprika, and Italian seasoning. The chicken is seared briefly in olive oil using the sauté function to develop flavor before being pressure cooked on a trivet with chicken stock or fruit juices. Cooking fresh or frozen chicken breasts in a single layer avoids uneven doneness. After cooking, the breasts rest before serving.
The gravy leverages the broth left in the pot. After removing the chicken, the broth is boiled and thickened by adding a slurry made from cornstarch and water, cooked down to a smooth consistency. This adds moisture and flavor to accompany the seasoned chicken breasts.
The recipe notes highlight important practices such as avoiding crowded chicken pieces, seasoning frozen chicken before freezing for better flavor, and choosing low-sodium stock for health considerations. Searing is recommended for fresh chicken but skipped for frozen as it won't brown effectively. The technique allows consistent results with controlled seasoning and texture.
This approach yields tender chicken breasts enhanced by savory spices and enriched by a homemade gravy, suitable for dinners or meal prep.
Ingredients
- 3 chicken breast medium sized
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 3 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- 2 tablespoon olive oil
- 1 cup chicken stock low sodium stock, you can use pineapple or orange juice as well
For Gravy –
- 1 tablespoon corn starch
- 2 tablespoon water
Instructions
- Spice-Rub: In a small bowl combine all spices – onion powder, garlic powder, paprika, Italian seasoning, salt and pepper, half of olive oil. Mix everything together.
- Apply spice rub generously all over chicken breasts.
- Sear Chicken: Set instant pot in SAUTE mode. Once it’s hot, add remaining olive oi. When oil is hot, place chicken in single layer and sear it for 2-3 minutes. Flip and sear other side as well.
- Remove seared chicken from instant pot.
- Cook Chicken: Pour chicken stock into the pot. Place the trivet and arrange seared chicken on top. Secure instant pot lid tight. Seal pressure valve in sealing position and set the instant pot on PRESSURE COOK mode, adjust timer for 5 minutes.Note – instant pot will take couple of minutes to build pressure inside before it starts cooking.
- Once cooking time is complete, let instant pot release NATURALLY for 8 minutes (or 10 minutes).
- Then release pressure MANUALLY.
- Open lid, remove chicken breasts out.
- For Gravy: Remaining liquid in the pot is power house of flavors. Don’t waste it. Make gravy using the left over liquids that goes wonderfully with chicken.
- To make gravy, simply whisk together 2 tablespoon of water and 1 tablespoon of corn starch to make slurry.
- Select SAUTE mode and bring the liquid to boil. Pour slurry into the pot and keep whisking while the gravy cooks. Cook for 3-4 minutes with constant whisking or until gravy thickened. Gravy ready!
- Serve: After chicken breasts have cooled for a while, transfer it to cutting board. Slice it and serve with gravy.
- To make a complete meal, serve sliced chicken breasts with mashed potatoes and sautéed green beans or with rice and roasted broccoli on the side.
- Pour gravy over sliced chicken, serve immediately!
Notes
- Always sear fresh chicken breasts before pressure cooking to enhance flavor; skip searing for frozen chicken.
- Season frozen chicken breasts before freezing to improve flavor after cooking.
- Place chicken breasts in a single layer inside the Instant Pot for even cooking; avoid stacking or overcrowding.
- Use low-sodium chicken stock or substitute with pineapple or orange juice for a different flavor profile.
- Make gravy from the leftover broth by thickening it with a cornstarch slurry after cooking.
- Cooking time depends on chicken breast size; use a thermometer to ensure internal temperature reaches 165°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 51g | 102% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 147mg | 49% |
| Sodium | 380mg | 16% |
| Potassium | 973mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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