Prepare the Chicken: Start by patting the chicken breasts dry with paper towels. This helps the seasoning stick evenly. Sprinkle salt, pepper, garlic powder, onion powder, and paprika on all sides. Rub gently so every piece gets coated.
Set Up the Instant Pot: Pour the chicken broth into the Instant Pot insert. Place the trivet inside so the chicken sits above the liquid. This keeps the meat tender without boiling it.
Add the Chicken: Lay the seasoned chicken breasts on the trivet in a single layer. Drizzle olive oil over the top for added moisture and flavor. Avoid stacking too tightly so steam can circulate.
Pressure Cook: Lock the lid and set the valve to sealing. Cook on high pressure based on thickness. Smaller breasts need about eight minutes while thicker ones need ten. The pot will take a few minutes to build pressure first.
Natural Release: Once cooking finishes, allow a natural pressure release for five minutes. This step keeps the juices inside the chicken. After that, carefully switch the valve to venting.
Check and Rest: Open the lid and check that the chicken cooked through. Transfer it to a plate and let it rest for a few minutes. Resting helps the juices settle and keeps each bite tender.
