Instant Pot Chicken Breast

3tablespoons canola oil
4 boneless (skinless chicken breasts, thawed)
1cup water

1teaspoon garlic powder
1teaspoon onion powder
1/2teaspoon salt
1/4teaspoon black pepper
1/4teaspoon dried oregano
1/4teaspoon dried basil
1/4teaspoon dried parsley
1/4teaspoon paprika

Lemon slices

Combine all the seasoning ingredients in a shallow bowl.
Pat dry chicken breasts and toss in the seasoning to cover all sides. Set aside.
Select the sauté function on the Instant Pot at the highest setting.
After the display reads Hot, add oil to the pot and wait for it to start sizzling.
Carefully add the chicken breasts and cook about 3 to 4 minutes on each side, until golden-brown. Remove from pot with tongs and set aside on a plate.
Add 1 cup water if using a 6 qt pot ( 1 ½ for 8-quart pot), and place a trivet inside the pot.
Arrange the chicken on the trivet.
Lock the lid, point valve to sealed and cook on high pressure for 5 minutes, followed by 5 minutes natural pressure release. Then, quick release the rest.
Remove the chicken from the pot, and allow to rest for about 5 minutes before serving.
Serve with lemon slices.

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