Perfect Seared Chicken Breasts


  • 2 tbsp solid or liquid fat
  • 4 boneless, skinless chicken breasts
  • 2 tbsp dried herbs or a seasoning blend
  • 1/2 tsp table salt
  • 1 1/2 cups liquid
  • Press Saute, set time for 15 minutes.
  • Melt the fat or warm the oil in the cooker. Season the chicken breasts with the dried herbs or seasoning blend and salt
(if using). Set 2 breasts in the pot and brown well, turning once, about 6 minutes. Transfer these to a nearby plate and brown the other 2 breasts in the same way before getting them onto the plate.
  • Turn off the SAUTÉ function. Set a heat- and pressure-safe trivet in the pot. Pour in the liquid. Set all the chicken breasts on the trivet, overlapping thick ends over thin ends as necessary. Lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 6 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 8 minutes with the Keep Warm setting off.
  • Use the quick-release method to bring the pot’s pressure back to normal — but do not open the cooker. Set it aside for 3 minutes with the valve open but the cooker off. Unlatch the lid and open the pot. Serve at once.
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