Step 1

In a small bowl mix together the mixed herbs (or Italian seasoning), paprika, coriander, ginger, garlic, salt, pepper, 1 tablespoon olive oil and 2 tablespoons of the chicken stock into a paste.

Step 2

Put the chicken breasts in a bowl and coat the fillets in the paste.

Step 3

Select the sauté setting of the Instant Pot, add in the oil into the instant pot insert and when hot brown the chicken fillets on both sides (about 2 mins on either side).

Step 4

Remove the chicken fillets from the Instant Pot insert, and set aside on a plate.

Step 5

Add the remaining chicken stock into the Instant Pot insert, and scrape any bits stuck to the bottom of the pot from frying with a silicone or wooden spoon.

Step 6

Place the trivet inside before adding the chicken fillets on top of the trivet.

Step 7

Cover your Instant Pot and set the valve to the SEALING position.

Step 8

Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 5 minutes.

Step 9

Let the steam release naturally for about 8 minutes (10 minutes for thicker chicken breasts) before quick releasing then opening.

Step 10

Do remember to check the temperature of the chicken using a  Meat thermometer.