Instant Pot Chicken Breasts: Easy Juicy Chicken with Flavorful Gravy

By Emma CollinsSep 21, 2026

This beginner-friendly recipe delivers perfectly cooked, succulent chicken breasts paired with a rich gravy, all made effortlessly in an Instant Pot. With a blend of seasonings that infuses the meat with great flavor, this dish is ideal for a comforting dinner or as part of meal prep for the week. Whether served sliced atop a plate or shredded for use in various meals, this chicken is versatile and satisfying.

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Prep 15 minCook 10 minTotal 45 min4 servings

Instructions

Season the chicken breasts evenly with salt, pepper, paprika, garlic, and onion powders on both sides. Leave to come to room temperature for about 15 minutes.

Add the chicken stock, garlic cloves, and bay leaves to the Instant Pot. Place the trivet on top and lay the chicken breasts on the trivet.

Secure and lock the lid; set the pressure handle to Sealing. Select Manual/Pressure Cook and set the timer to 10 minutes on HIGH pressure.

Once the timer is done, allow the pressure to release naturally for about 5 minutes, then use the quick release method for remaining pressure.

Carefully open the lid and remove the trivet with chicken. Cover the chicken with foil to keep warm.

Press the Saute button and allow the broth to simmer for 2-3 minutes, stirring occasionally.

While still hot, scoop a couple of tablespoons of the liquid into a bowl. Dissolve a tablespoon of flour in this liquid; stir it back into the broth.

Add the butter and lemon juice to the broth and stir well.

Slice the chicken breasts and pour the gravy on top or serve on the side.

Instant Pot Chicken Breasts: Easy Juicy Chicken with Flavorful Gravy

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Dinner Chicken

Instant Pot Chicken Breasts: Easy Juicy Chicken with Flavorful Gravy

Name: Instant Pot Chicken Breasts: Easy Juicy Chicken with Flavorful Gravy
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pieces skinless boneless chicken breasts (about 0.5 lb / 270 g each); 1 teaspoon salt; 0.5 teaspoon pepper; 1 teaspoon paprika powder (sweet or mild); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 cup low-sodium chicken stock; 2 pieces bay leaves; 3 pieces garlic cloves; 1 tablespoon butter (or ghee for Whole30); 1 tablespoon all-purpose flour (see notes for other options); 1 tablespoon lemon juice

By Emma CollinsSep 21, 2026

0(0)

Prep 15 minCook 10 minTotal 45 min4 servings

Ingredients

Servings4

•3 pieces skinless boneless chicken breasts (about 0.5 lb / 270 g each)
•1 teaspoon salt
•0.5 teaspoon pepper
•1 teaspoon paprika powder (sweet or mild)
•1 teaspoon garlic powder
•1 teaspoon onion powder
•1 cup low-sodium chicken stock
•2 pieces bay leaves
•3 pieces garlic cloves
•1 tablespoon butter (or ghee for Whole30)
•1 tablespoon all-purpose flour (see notes for other options)
•1 tablespoon lemon juice

Instructions

1
Season the chicken breasts evenly with salt, pepper, paprika, garlic, and onion powders on both sides. Leave to come to room temperature for about 15 minutes.
2
Add the chicken stock, garlic cloves, and bay leaves to the Instant Pot. Place the trivet on top and lay the chicken breasts on the trivet.
3
Secure and lock the lid; set the pressure handle to Sealing. Select Manual/Pressure Cook and set the timer to 10 minutes on HIGH pressure.
4
Once the timer is done, allow the pressure to release naturally for about 5 minutes, then use the quick release method for remaining pressure.
5
Carefully open the lid and remove the trivet with chicken. Cover the chicken with foil to keep warm.
6
Press the Saute button and allow the broth to simmer for 2-3 minutes, stirring occasionally.
7
While still hot, scoop a couple of tablespoons of the liquid into a bowl. Dissolve a tablespoon of flour in this liquid; stir it back into the broth.
8
Add the butter and lemon juice to the broth and stir well.
9
Slice the chicken breasts and pour the gravy on top or serve on the side.