Ingredients
Method
- Season the chicken: In a small bowl, combine cumin, paprika, onion powder, salt, and black pepper. Pat chicken breasts dry with paper towels and rub the spice mixture all over both sides of each piece.
- Sauté aromatics: Turn Instant Pot to sauté mode and add olive oil. Once hot, add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- Add liquid: Pour in chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot (this prevents the burn notice). Squeeze in lime juice.
- Add chicken: Place seasoned chicken breasts into the Instant Pot. They can overlap slightly.
- Pressure cook: Secure the lid and ensure the valve is set to "sealing." Select manual/pressure cook on HIGH for 8 minutes (for fresh/thawed chicken) or 10-12 minutes (for frozen chicken).
- Natural release: When cooking time is complete, allow a 5-minute natural pressure release, then carefully turn the valve to "venting" for a quick release of remaining pressure.
- Check temperature: Open the lid and check that chicken has reached an internal temperature of 165°F with a meat thermometer.
- Rest and serve: Remove chicken from Instant Pot and let rest for 5 minutes before slicing or shredding. Garnish with fresh herbs if desired.
Notes
For thicker chicken breasts: If your chicken breasts are over 1 inch thick, add 1-2 extra minutes of cooking time or pound them to an even thickness before cooking.
From frozen: This recipe works perfectly with frozen chicken breasts! Just add 2-4 extra minutes to the pressure cooking time (10-12 minutes total).
Flavor variations:
- Italian: Replace cumin with Italian seasoning and add dried basil
- Asian-inspired: Add 2 tablespoons soy sauce and 1 teaspoon fresh grated ginger
- Lemon herb: Replace lime with lemon and add fresh thyme and rosemary
- Calories: 165 kcal
- Protein: 26g
- Carbohydrates: 2g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 73mg
- Sodium: 420mg
- Fiber: 0g
- Sugar: 0g