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Export 8 ingredients for grocery delivery
Step 1
In a small bowl, combine the salt, lemon pepper, paprika and dried thyme. Season both sides of the chicken breasts all over with the spice mixture.
Step 2
Set your Instant Pot to the sauté setting and let the insert heat until hot, 2 to 3 minutes. Add 1 tablespoon of olive oil to the base of the pot, then two of the chicken breasts. Sear until lightly golden on one side, about 3 minutes. Flip and sear the other side, about 2 more minutes. Remove the breasts to a plate. Add the remaining 1 tablespoon of olive oil and repeat with the remaining two breasts, then transfer to the plate. Turn off the Instant Pot.
Step 3
Add the chicken stock and scrape the brown bits from the bottom with a wooden spoon. Place the trivet into the Instant Pot and arrange all 4 breasts over top.
Step 4
Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select high pressure and set the timer for 4 minutes. When timer is up, let the pressure naturally for 4 minutes, then manually release the remaining pressure. Remove the chicken and transfer to a plate.
Step 5
Remove the trivet from the Instant Pot and return it to the sauté function. In a small bowl, whisk together 2 tablespoons of water with 1 tablespoon of cornstarch. Add this to the pot and cook, whisking occasionally, until the mixture comes to a boil. Let simmer, whisking frequently, for 1 minute, until thickened.
Step 6
Serve the chicken with a drizzle of the sauce.
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