Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings
These heavenly treats are best served over rice! The gravy alone is more than enough for me. Try this recipe and I promise you that it will not disappoint at all! Feel free to modify this to your preference. Enjoy!
4 (about 6 oz. each) large boneless, skinless chicken breasts
1 c pineapple juice, (you can also use low sodium chicken broth or water)
1/2 tsp garlic powder
2 tbsp olive oil, divided
1/2 tsp onion powder
1 tsp Italian Seasoning
1/2 tsp paprika
salt and fresh ground pepper, to taste
Rinse the chicken breasts with water, then use paper towels to pat them dry.
Add garlic powder, Italian seasoning, onion powder, salt, ground black pepper, and paprika into a small bowl. Stir until well mixed.
Add olive oil and stir until well mixed or until it resembles a paste.
Rub each chicken breast with the paste. Make sure to coat each well.
Press the “Sauté” button on the Instant Pot.
Add 1 tbsp of olive oil and allow it to become hot.
Add the chicken breasts back into the pot and cook each side for 2 minutes or until they turn golden brown.
Remove from the pot onto a clean plate lined with paper towels to drain any excess oil.
Pour pineapple juice into the pot and scrape the bottom to get the brown bits.
Seal the Instant Pot and cook for about 5 minutes on a high setting.
Do a natural release, then remove the chicken breasts from the pot and allow them to rest for a few minutes.
To Make the Gravy (optional):
Press the “Sauté” button on the pot and allow the sauce to boil.
Add the slurry and stir until well blended. Simmer for a few minutes until the texture of the sauce becomes thick.
Pour the gravy on top of the chicken breasts.
Garnish with fresh herbs.
Serve and enjoy!
Calories 226 | Calories from Fat 90 | Fat 10g15% | Saturated Fat 1g5% | Cholesterol 72mg24% | Sodium 133mg6% | Potassium 496mg14% | Carbohydrates 8g3% | Fiber 0g0% | Sugar 5g6% | Protein 24g48% | Vitamin A 155IU3% | Vitamin C 7.3mg9% | Calcium 21mg2% | Iron 0.8mg4%