Instant Pot Chicken Breast

Ingredients
1 tsp dried mixed herbs
0.5 tsp paprika
0.5 tsp ground coriander
0.5 tsp ground ginger
0.5 tsp ground garlic
Salt
Ground black pepper
3/4C chicken stock
2 tbsp olive oil
1lb  (3) skinless boneless chicken breast fillets

Instructions
1. In a small bowl mix together the mixed herbs, paprika, coriander, ginger, garlic, salt, pepper, 1 tbsp olive oil and
2 tbsp. chicken stock into a paste.
2. Put the chicken breasts in a bowl and coat the fillets in the paste.
3. Select the sauté setting of the Instant Pot, add in the oil and when hot brown the chicken fillets on both sides
(about 2 mins on either side).
4. Remove the chicken fillets from the Instant Pot, and set aside on a plate.
5. Add the remaining chicken stock into the instant pot, and scrape any bits stuck to the bottom of the pot from
frying with a silicon or wooden spoon.
6. Place the trivet inside before adding the chicken fillets on top of the trivet.
7. Cover your Instant Pot and set the valve to the SEALING position.
8. Select the manual setting (or poultry setting), make sure the pressure is set to high and set the timer to 5 mins.
9. Cook till done then let the steam release naturally about 10-15 mins before opening.
Recipe Notes
The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural
pressure release. Plan for additional time.
To cook from a frozen chicken breast, increase the time under pressure to 10 mins.
For best results, do a natural release. If you want to do a quick release, increase the time under pressure to 10 mins.

From - Recipes From A Pantry