Instant Pot® Chicken and Gravy

Recipe View In a small bowl, meticulously blend the salt, paprika, thyme, pepper, garlic powder, and sage. (2 minutes)

Recipe View Gently pound the thicker end of the chicken breasts to achieve a uniform 1-inch thickness. Imbue both sides with the prepared seasoning blend, ensuring even coverage. (5 minutes)

Recipe View Engage the Saute function on your multi-functional pressure cooker (such as Instant Pot®) and select high heat. Introduce olive oil, allowing it to shimmer before carefully searing the chicken breasts until beautifully browned, approximately 2 to 3 minutes per side. Transfer the chicken to a holding plate. Introduce the chicken stock to the pot, diligently scraping up any flavorful browned fond from the bottom. Deactivate the pot. Position a trivet within the pot and delicately lay the chicken breasts atop. Secure the lid, ensuring it is firmly locked. Select high pressure in accordance with the manufacturer's instructions; set the timer for a precise 5 minutes. Allow 10 to 15 minutes for pressure to accumulate. (25 minutes)

Recipe View Employ the natural-release method to release pressure in accordance with the manufacturer's instructions, allowing 10 minutes. Subsequently, transition to the quick-release method, as per the manufacturer's guidance, to fully release any remaining pressure, approximately 5 minutes. Unlock and remove the lid. Carefully transfer the chicken to a clean plate and envelop it in foil to preserve its warmth. (15 minutes)

Recipe View In a petite bowl, unite the water and cornstarch, stirring deliberately until fully dissolved. Re-engage the pot's Saute function, selecting medium heat. Steadily whisk in the cornstarch mixture, adjusting the quantity to achieve your preferred gravy consistency. Season with salt and pepper to perfection. Remove from heat and lavishly spoon the gravy over the chicken breasts. (8 minutes)