Step 1

Season: Combine garlic powder, onion powder, ground paprika, salt and pepper. Vigorously rub/dab all over chicken.

Step 2

Brown chicken: Set instant pot to "sauté" and add olive oil. Brown chicken 2 minutes on each side, working in batches to avoid crowding pot. Remove chicken and set aside on a plate.

Step 3

Add broth: Switch off instant pot. Pour in chicken broth, scraping any browned bits off the bottom of the instant pot (make sure to scrape off everything, else you may trigger the burn notice during pressure cooking).

Step 4

Pressure cook: Place trivet in instant pot. Arrange chicken on top (try not to stack). Pressure cook on HIGH for 5 minutes (it will take about 10 minutes to come to pressure, then cook for 5 minutes).

Step 5

Pressure release: Once cooking time is up, switch off instant pot and do a 6 minute (8 minutes for large chicken breasts) natural release (just switch off the instant pot and leave it alone). Then release any remaining pressure manually and remove lid.

Step 6

Finish/gravy: Remove chicken and trivet. Set instant pot to "sauté". Combine water and cornstarch to make a slurry, then stir into juices in instant pot. Stir and simmer until slightly thickened (about 2-3 minutes), then immediately serve with chicken. Tip: If not making gravy, baste chicken with juices from pot 4-5 times to dress and moisten it.