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Plan Z Phase: This is a Z2 (ZReduction) recipe.

A delicious recipe submitted by Dieter Claire. Does this take longer than sautéing in a pan? Well, yes, but the chicken that comes out is soooooo tender it’s worth the time. We completely agree, Claire, thanks for sharing!

Servings: Serves 4 with a little gravy for everyone

Ingredients:

• 4 thawed boneless skinless chicken breasts
• 1 cup chicken stock (no sugar added)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1-1/2 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1-1/2 tsp cornstarch dissolved in 1/4 cup of water

Instructions:

For the Chicken

Mix the salt, pepper, Italian seasoning, onion powder and garlic powder in a small bowl and rub liberally on both sides of the chicken breast. (I find using an Instant Pot seems to make the seasonings milder, so I go a little stronger on the rub than when fixing it in a conventional manner.)

Spray your Instant Pot lightly with olive oil, set it on sauté and wait for it to get hot. Brown the chicken breasts individually on both sides, then take them out and put them on a plate once they have browned.

Deglaze the fond (those tasty, browned bits) from the bottom with some of the chicken broth.

Set the Instant Pot trivet inside and add the rest of the chicken broth. Add the chicken breasts back in. (I have a small Instant Pot, so I use the smaller chicken breasts. Adjust this if you have a bigger pot.)

Close the lid and set the timer for 7 minutes at high pressure. Make sure you close your vent! When time is up, release pressure naturally. Open and move chicken to a plate. Cover with foil to keep warm while you make your gravy.

For the gravy

At this point, you will have a lot of seasoned broth in your Instant Pot. Remove the trivet and set the Instant Pot to sauté again. Add the cornstarch dissolved in water to the Instant Pot, stirring to make sure it’s all blended. Cook until it is the consistency you like. Your tasty gravy will thicken as it cooks.

Enjoy!

Cheers,