Pechuga de pollo en Instant Pot

Ingredientes

• 2 pounds boneless skinless chicken breast
• 1 1/2 teaspoons paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup low sodium chicken broth (or water, use 1.5 cups for 8 quart pot, use broth if you plan to make gravy)
• 1 tablespoon butter
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons water

Preparación

1. 1

   In a small bowl, stir together the paprika, Italian seasoning, garlic powder, onion powder, salt and pepper.

2. 2

   Pat the chicken breasts dry with paper towels. Rub the seasoning mixture over all sides of the chicken.

3. 3

   Heat the olive oil in the Instant Pot using the sauté function. Once hot, add the chicken breasts to the pot and brown on both sides. Remove chicken to a clean plate. Turn off the sauté function.

4. 4

   Pour the broth into the pot and scrape up any browned bits that are stuck to the bottom of the pot.

5. 5

   Place the metal trivet in the pot and put the chicken on top of the trivet.

6. 6

   Close the Instant Pot lid and move the steam release valve to the sealing position. Cook at high pressure for 4 minutes for small chicken breasts, 5 minutes for medium chicken breasts or 7 minutes for large (12 ounces each or greater) chicken breasts. The Instant Pot will take 7-10 minutes to reach pressure and then the cook time will start counting down.

7. 7

   Once the cook time ends, allow the pressure to release naturally for 10 minutes (just leave the pot alone; it can be on keep warm). Then move the steam release valve to the venting position to allow any remaining steam/pressure to escape. Open the lid and use an instant read thermometer to check that the chicken has cooked through to at least 165° F. (If it's not done, you can turn on sauté to bring the broth to a boil, then turn off the pot and put the lid back on for a few minutes to finish cooking the chicken from the residual heat.)

8. 8

   Let chicken rest for 3-5 minutes before slicing or serving.

9. 9

   --- To Make Gravy (Optional): ---

10. 10

    Remove trivet from pot. If desired, pour the liquid from the pot through a strainer to strain out any solids and then return the liquid to the pot. Turn on sauté. Add the butter to the broth in the pot.

11. 11

    In a small bowl, stir together the 1 ½ tablespoons each of cornstarch and water. Stir this cornstarch slurry into the liquid in the pot. Bring to a boil and cook at a simmer, stirring occasionally, until the gravy thickens. Remove from the heat (take the inner pot out of the base), season to taste with salt and pepper, and serve.