Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 oz/170-225g each)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1 tablespoon olive oil (or other cooking oil)
  • 1/2 cup chicken broth (or water) (120ml)
  • 1/2 onion, chopped (optional)
  • 1 clove garlic, minced (optional)
  • 1 teaspoon dried herbs (e.g., Italian blend, Herbs de Provence, poultry seasoning) (optional)
  • Lemon slices, fresh herbs (thyme, rosemary) for garnish (optional)

Instructions:

  1. Pat chicken breasts dry with paper towels. Season generously with salt and pepper (and any optional dried herbs).
  2. Turn Instant Pot to Sauté mode. Heat olive oil. Add chopped onion and garlic (if using) and sauté until softened, about 3-5 minutes. Turn off Sauté mode.
  3. Pour chicken broth (or water) into the Instant Pot, scraping up any browned bits from the bottom.
  4. Place chicken breasts in a single layer in the Instant Pot. Do not overcrowd.
  5. Close and lock the Instant Pot lid, ensuring the steam release valve is set to Sealing. Cook on Manual (or Pressure Cook on some models) for 6-8 minutes for smaller breasts, 10-12 minutes for larger ones.
  6. Allow the pressure to release naturally for 10-15 minutes. Then, carefully quick-release any remaining pressure.
  7. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C). If needed, reseal and cook for another minute or two.
  8. Remove chicken breasts from the Instant Pot. Let rest for 5 minutes before slicing or shredding. Garnish with fresh herbs or lemon slices (if desired).