Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp dried oregano

Instructions:

  1. Set the Instant Pot to Sauté mode. Add olive oil and, once shimmering, add the seasoned chicken. Brown each side for 2-3 minutes until a golden-brown crust forms. Remove the chicken and set it aside on a plate.
  2. Pour in the chicken broth. Use a whisk to scrape every single brown bit (the fond) off the bottom of the pot to prevent the Burn notice.
  3. Stir in the lemon juice, zest, oregano, and minced garlic. Return the chicken to the pot, nestling it into the liquid.
  4. Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
  5. Allow the pot to undergo a Natural Release for 10 minutes before flipping the valve to Quick Release for the remaining steam.