Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a basic and simple recipe I like to make on the weekends to use for salads, casseroles, or soups on the weekdays when I am pressed for time. This recipe can easily be doubled.

Recipe Summary test

prep:
5 mins
cook:
20 mins
additional:
10 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add chicken breast and season with salt and pepper.

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  • Mix together paprika, parsley, thyme, and garlic powder in a small bowl; sprinkle over chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Transfer chicken to a cutting board to cool. Chop or shred for later use.

Cook's Note:

You can also use this recipe to cook frozen chicken breasts. If using frozen breasts, run them under water to separate them so that they cook evenly. You'll need to add 6 minutes to the cook time and it will take 15 minutes to come to pressure instead of 10.

Nutrition Facts

263 calories; protein 47.8g; carbohydrates 1.4g; fat 5.8g; cholesterol 131.8mg; sodium 773.2mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
05/20/2020
It was very good. I used fresh chicken breasts and added fresh herbs from my garden and roasted vegetables in the oven, then put the chicken breasts in to broil for 8 minutes to brown them up. Delish! Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/06/2021
Perfect to stock up on cooked chicken. I tripled the chicken, but only doubled the broth. The chicken, from frozen, was tender and juicy in 19 minutes. I adapted the time according to the notes, adding time to compensate for the amount of chicken. I cooked some beans in the leftover broth. A win-win-win recipe. I shredded the chicken and put leftovers in the freezer for busy weeknights. Read More
Rating: 5 stars
12/03/2020
FAST AND EASY JUST WHAT I WAS LOOKING FOR!!!! Read More
Rating: 5 stars
05/19/2020
It was very good. I used fresh chicken breasts and added fresh herbs from my garden and roasted vegetables in the oven, then put the chicken breasts in to broil for 8 minutes to brown them up. Delish! Read More
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