• 1 Tbsp paprika
  • 1 tsp onion powder
  • 1 tsp ground black pepper
  • ¼ tsp cayenne pepper
  • 1 tsp salt
  • 1 Tbsp olive oil
  • 1lb boneless, skinless chicken breast
  • 1 medium onion, chopped
  • 8oz mushrooms, sliced
  • ½ cup skim milk
  • ½ tsp Xanthan Gum*


Mix paprika, onion powder, black pepper, cayenne pepper, and salt together in a small bowl.
Slice each chicken breast lengthwise to make 4 thin pieces. Sprinkle both sides of the chicken evenly with the spice mixture.
Heat the oil in the bowl of the Instant Pot on the sauté setting.
Brown the chicken in the hot oil, about 3 minutes per side. Remove the chicken to a plate and turn off the Instant Pot.
Add the sliced onions to pot base and then the mushrooms. Top with the browned chicken. Add the lid to Instant Pot, making sure the vent is sealed. Cook on the Manual High setting for 25 minutes. Once cooked the pressure can be released naturally or manually. Remove the pot lid and place just the chicken breasts on a serving plate.
Press the Sauté setting again and whisk the milk into the instant pot.
Sprinkle ¼ teaspoon of xanthan gum into the liquid and whisk in immediately. Let the gravy simmer for 3-5 minutes until the sauce starts to thicken. If the gravy isn’t thick enough, add an additional ¼ tsp of xanthan gum. Turn off the Pot.
Top the chicken with the onion and mushroom gravy.

Serving Size: ~3oz chicken topped with gravy
Makes 5 servings


Calories 190
Fat 7g
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 53mg
Sodium 316mg
Potassium 525mg
Carbohydrate 7g
Fiber 2g
Sugar 1g
Protein 25g

*cornstarch can be used in place of xanthan gum. Stir 2 Tbsp cornstarch with 3 Tbsp cold water, then stir into hot gravy and cook until thickened.
Slow Cooker Conversion: Use a nonstick skillet to brown chicken. Cook dish in slow cooker on high setting for 4 hours. Thicken gravy using a nonstick skillet.