Instant Pot Chicken Breast

2 - 4 (1/2 - 2/3 lb each) boneless chicken breasts , skin or skinless
1  medium onion , diced
4  garlic cloves , roughly minced
2  medium carrots , chopped
1 stalk celery , chopped
1 cup unsalted chicken stock
1 - 2 tablespoons olive oil
A dash of sherry wine
1 bay leaf
A pinch of dried rosemary
A pinch of dried thyme
Few dashes of salt free onion & herb seasoning mix
Salt and black pepper to taste
Thickener
2.5 tablespoons cornstarch
3 tablespoons cold water
Instructions
Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
Prepare Chicken Breasts: Pat dry the chicken breasts’ skin with paper towels. Season with generous amount of kosher salt and ground black pepper.
Brown Chicken Breasts: Pour 1 - 2 tbsp olive oil in pressure cooker. Ensure to coat oil over whole bottom of the pot. Place 2 chicken breasts (skin side down) in the Instant Pot. Do not overcrowd. Season the meat side with more kosher salt and ground black pepper. Brown the skin side (don’t touch it for 3 ½ minutes). Flip and brown the meat side for 1 ½ minutes. Remove and set aside.
*Note: If you are preparing 4 chicken breasts, repeat this step for the other 2 chicken breasts.
(not as flavorful as I'd hoped, will marinate the chicken breasts in something next time)
Sauté Onion and Garlic: Add diced onion in the pressure cooker. Sauté for roughly 2 ½ minutes until soften and lightly browned. Add minced garlic and sauté for another 30 seconds until fragrant. Season with kosher salt and ground black pepper.
Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 3 minutes).
Deglaze: Add a dash of sherry wine in the Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
Pressure Cook Chicken Breasts: Add 1 cup unsalted chicken stock, 1 bay leaf, a pinch of salt, rosemary, and thyme (rub the herbs with your fingers to “activate” them). Give it a quick stir and layer 2 - 4 browned chicken breasts on top. Close lid and pressure cook at High Pressure for 5 minutes + 10 minutes Quick Release (after pressure cooker has finished cooking, wait 10 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
Thicken Gravy: Set aside the cooked chicken breasts on a chopping board. Press Cancel button, then Sauté button to heat up the sauce. In a small mixing bowl, mix 2.5 tbsp cornstarch with 3 tbsp cold water. Mix it in one third at a time until desired thickness. Taste the gravy and season with more salt & black pepper if necessary. (did not make the gravy)
Serve: Slice chicken breasts & serve with gravy with your favorite side dishes.

From: pressurecookrecipes.com