Instapot Herb Rubbed Chicken Breasts

Here is another example of how the Instapot can save you if you don’t take dinner out to thaw in time lol! I have that problem sometimes but especially this time of year… between getting ready for the craft sale and then getting ready for Christmas… I don’t stop until I go on strike Boxing Day now!

Using the Instapot to cook chicken, or anything else for that matter, seems to seal in the taste and the juiciness of the meats, making for a delicious meal!


These are the ingredients I use to make this chicken recipe.

In a small bowl, I combined 1 tbsp. olive oil with the Italian seasoning, garlic powder, onion powder, paprika and pepper, mixing it into a paste like mixture.

Pat the chicken breasts with paper towel to dry them and then “rub” both sides of the chicken breasts with the spice mixture/rub.

Turn the Instapot on to Saute and add 1 tbsp. olive oil.

Let the oil heat up a bit and then brown both sides of each chicken breast and remove to a plate.

Once the chicken breasts have been browned and removed from the pan, add the vegetable broth to the pan, still on the Saute function and scrape off the good stuff that gets stuck to the bottom when browning.

Place the “trivet” in the pan and place the chicken breasts on top.

Switch the Instapot to the Pressure Cook Function for 10 minutes.

After cooking is done, allow Instapot to naturally release steam for about 10 minutes. Using a long handled spoon to release the remaining steam before removing the lid.

Note: If desired, use a corn starch/water mixture to thicken the broth in the bottom of the pan to make a gravy.

Serve chicken breasts with rice, potatoes or pasta and veggies!

Instapot Herb Rubbed Chicken Breasts


  • 4 – 6 medium sized chicken breasts, boneless/skinless
  • 2 tbsp. olive oil
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp. onion powder
  • pepper to taste
  • 1 cup vegetable broth


  1. In a small bowl, combine 1 tbsp. olive oil with the Italian seasoning, garlic powder, paprika, onion powder and pepper.
  2. Mix to form a paste like mixture.
  3. Pat chicken breasts dry with paper towel.
  4. Rub both sides of chicken with rub mixture.
  5. Turn Instapot on to Saute function and heat 1 tbsp. olive oil.
  6. Add chicken breasts, a few at a time, and brown both sides.
  7. Remove browned chicken breasts from pan.
  8. Add vegetable broth, still on the Saute function and scrape the good stuff from the bottom of the pan.
  9. Add Trivet and place chicken breasts on top.
  10. Put Instapot on Pressure Cook function and the top to Seal for 10 minutes.
  11. After the 10 minutes, let the Instapot naturally release steam for about 10 minutes.
  12. After the 10 minutes, use a long handle spoon to release any remaining steam before removing the lid.
  13. Remove chicken from pan to plate and enjoy.

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