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

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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