Instant Pot Chicken And Potatoes

Tip: click step to get into cook mode

4 medium chicken breasts (boneless, skinless)

2 lbs Yukon gold potatoes (washed and cut into 1-inch pieces)

4 tablespoons extra virgin olive oil

1 cup chicken broth (gluten free)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon salt

Wash potatoes and cut them into 1-inch pieces. Add the trivet to the instant pot, then add the potatoes on top of the trivet, then the chicken on top of the potatoes. Pour the broth over the top.
In a small bowl, mix the olive oil together with the spices. Pour over the top of the chicken, trying to get some of the spice mixture on each piece of chicken.
Close and lock the lid in place, and close the steam valve. Set the instant pot to 15 minutes on manual high pressure. It will take about 10 minutes to come to pressure, then the 15 minute timer will start.
Once the timer is done, flip the steam valve to venting for a quick release. When the pressure is completely gone, open the lid and serve.