Step 1

Prep. Season the chicken breasts evenly with salt, pepper, paprika, garlic and onion powders on both sides. Leave to come to room temperature if you just took them out of the refrigerator, about 15 minutes. This will ensure even cooking.

Step 2

Add ingredients. Add the chicken stock, garlic cloves and bay leaves to the Instant Pot. Place the trivet on top with handles facing up. Place the chicken breasts on top of the trivet.

Step 3

Set & cook. Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 10 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 5-7 minutes and then the 10-minute timer will begin.

Step 4

Once the timer is done, allow the pressure to release naturally for about 5 minutes. Then use the quick release method to let off the remaining pressure (press the steam knob down or point to Venting on older models).

Step 5

Prepare the gravy. Carefully open the lid and use the handles to remove the trivet with the chicken. Place the chicken on a plate or a cutting board and cover with foil or a lid to keep warm.

Step 6

Press the Saute button once, it will say 30 minutes as a default timer. Allow the broth liquid to come to simmer and cook for 2-3 minutes, stirring a few times. This will evaporate some of the liquid and thicken it.

Step 7

Press Cancel to stop the Saute function at this stage. While still very hot, scoop a couple of tablespoons of the liquid into a small bowl. Dissolve a tablespoon of flour or cornstarch in this liquid; pour and stir back into the stock. Add the butter and lemon juice and stir again.

Step 8

Finish and serve. Slice the chicken breasts into thick pieces and pour the gravy on top or serve on the side.