Spice-Rub: In a small bowl combine all spices – onion powder, garlic powder, paprika, Italian seasoning, salt and pepper, half of olive oil. Mix everything together.
Apply spice rub generously all over chicken breasts.
Sear Chicken: Set instant pot in SAUTE mode. Once it’s hot, add remaining olive oi. When oil is hot, place chicken in single layer and sear it for 2-3 minutes. Flip and sear other side as well.
Remove seared chicken from instant pot.
Cook Chicken: Pour chicken stock into the pot. Place the trivet and arrange seared chicken on top. Secure instant pot lid tight. Seal pressure valve in sealing position and set the instant pot on PRESSURE COOK mode, adjust timer for 5 minutes.Note – instant pot will take couple of minutes to build pressure inside before it starts cooking.
Once cooking time is complete, let instant pot release NATURALLY for 8 minutes (or 10 minutes).
Then release pressure MANUALLY.
Open lid, remove chicken breasts out.
For Gravy: Remaining liquid in the pot is power house of flavors. Don’t waste it. Make gravy using the left over liquids that goes wonderfully with chicken.
To make gravy, simply whisk together 2 tablespoon of water and 1 tablespoon of corn starch to make slurry.
Select SAUTE mode and bring the liquid to boil. Pour slurry into the pot and keep whisking while the gravy cooks. Cook for 3-4 minutes with constant whisking or until gravy thickened. Gravy ready!
Serve: After chicken breasts have cooled for a while, transfer it to cutting board. Slice it and serve with gravy.
To make a complete meal, serve sliced chicken breasts with mashed potatoes and sautéed green beans or with rice and roasted broccoli on the side.
Pour gravy over sliced chicken, serve immediately!