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Learn how to cook chicken breast in an Instant Pot in minutes! This easy chicken breast recipe results in flavorful and juicy chicken and it’s ready to enjoy in a fraction of the time compared to other methods.
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Table of Contents
- Why you will love this Instant Pot Chicken Breast recipe!
- Ingredients
- How to make Instant Pot chicken breast
- Can you make them ahead of time?
- Can you make this recipe with frozen chicken breasts?
- Can you make this recipe with chicken thighs?
- How can you use these chicken breasts
- Recipe Notes and Tips
- More Instant Pot Recipes
- Instant Pot Chicken Breast Recipe
Chicken breasts are one of America’s favorite foods, and most people enjoy them at least a couple of times a week. Low in fat and high in protein, they are a great part of a well-balanced diet.
However, lots of people find it tricky to cook perfect juicy chicken breasts. It’s easy to overcook them and they can become tough, or they can be lacking in flavor.
The Instant Pot takes all of the guesswork out of cooking chicken breast, and this method guarantees tender and flavorful chicken every single time.
Be sure to try my Instant Pot Whole Chicken recipe and Instant Pot Chicken and Rice too!
Why you will love this Instant Pot Chicken Breast recipe!
- Versatile recipe: These flavorful and juicy chicken breasts can be used in many different dishes.
- One-Pot: All 4 chicken breasts are cooked in the electric pressure cooker in minimal time. It’s a very hands-off recipe compared to sauteing chicken breasts in a skillet on the cooktop!
- Perfect for meal prep: You can quickly meal prep the chicken ahead of time and make dinner during the week a breeze.
Ingredients
- Fresh chicken breasts: This recipe uses boneless skinless chicken breasts. Use good quality chicken that is free from antibiotics. You could also use frozen chicken breasts but you have to increase the cooking time. Follow the instructions below.
- Seasonings/spices: Italian seasoning, salt, paprika, garlic powder, onion powder, black pepper.
- Broth or liquid: A low sodium chicken broths helps to add flavor, as well as keep the breasts nice and moist. Vegetable broth will also work well, and water will work if you are in a pinch.
- Butter: A little unsalted butter adds a nice richness to each bite of chicken.
How to make Instant Pot chicken breast
- Add chicken broth/stock to Instant pot and place trivet in the inner pot.
- Season chicken breasts with seasonings and place on the trivet in the Instant Pot.
- Close the lid, turn the valve to ‘Sealing’, and pressure cook for 8 minutes on High pressure. When the cooking time is over, do a natural release for 5 minutes and then carefully do a manual quick release (release the remaining pressure by turning the valve on the Instant pot lid).
- When all the pressure is released and the pin has dropped, carefully open the lid, remove the chicken breasts to a plate and let rest for 5 – 10 minutes before slicing and serving.
Can you make them ahead of time?
Yes! These Instant Pot chicken breasts are great for weekly meal prep, once cooked and cooled, keep them in an airtight container for up to 4 days. You can enjoy the chicken cold on salads or heat through in the oven or in a skillet to serve. If you prefer, you can also shred the chicken to use in your favorite meals.
Can you make this recipe with frozen chicken breasts?
This recipe is for raw chicken breasts, but you can easily adapt it to use frozen ones. The recipe remains the same, but cook them for 12 minutes, and naturally release for 10 minutes. It’s a great option if you forgot to take the chicken out of the freezer!
Can you make this recipe with chicken thighs?
You can easily adapt this recipe to make it with chicken thighs, they will just take a few minutes longer. Season then brown the thighs in some oil in the pressure cooker, then remove them and pour in the broth. The rest of the recipe remains the same.
How can you use these chicken breasts
You can slice the chicken breasts in slices or make shredded chicken and use it in:
- casseroles – Chicken and Rice Casserole
- salads – Chicken Caesar Salad, Chicken Waldorf Salad, Cobb Salad, Greek Quinoa Salad
- soups – Instant Pot Chicken Noodle Soup, Chicken and Mushroom Soup, Chicken and Wild Rice Soup, White Chicken Chili
- grain bowls – with white or brown rice, or quinoa
- tacos –
- burritos –
- and many more
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Place the chicken breasts on a trivet to protect them from burning.
- make sure you place all chicken breasts in a single layer on the trivet, otherwise, they might not cook evenly.
- Use an instant-read thermometer to ensure that your chicken is fully cooked through. It should register at 165F.
- Let the chicken rest before slicing and serving it. This will allow the juices to redistribute.
- You can also make a pressure cooker shredded chicken by shredding the chicken with two forks after it has been cooked.
- You can also make a sauce or gravy to serve along with the Instant pot chicken breast. Make a cornstarch slurry in a small bowl.
- Storage: You can store the chicken breasts in an airtight container in the fridge for 4 – 5 days.
More Instant Pot Recipes
- Instant Pot Oatmeal
- Instant Pot Pulled Chicken (BBQ)
- Instant Pot Rice
- Instant Pot Pulled Pork
- Instant Pot Roast Beef
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Instant Pot Chicken Breast
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Ingredients
- 4 boneless skinless chicken breasts
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 ½ cups low sodium chicken broth*
- 1 tablespoon unsalted butter
Instructions
- Add chicken broth/stock to Instant pot and place trivet in the inner pot.
- Season chicken breasts with seasonings and place on the trivet in the Instant Pot.
- Close the lid, turn the valve to ‘Sealing’ and pressure cook for 8 minutes on High pressure. Let pressure release naturally for 5 minutes and then carefully release the remaining pressure by turning the valve on the Instant pot lid.
- When all the pressure is released and the pin has dropped, carefully open the lid, and remove the chicken breasts to a plate and let rest for 5 – 10 minutes before slicing and serving.
Video
Notes
- Place the chicken breasts on a trivet to protect them from burning.
- make sure you place all chicken breasts in a single layer on the trivet, otherwise, they might not cook evenly.
- Use an instant-read thermometer to ensure that your chicken is fully cooked through. It should register at 165F.
- Let the chicken rest before slicing and serving it. This will allow the juices to redistribute.
- You can also make a pressure cooker shredded chicken by shredding the chicken with two forks after it has been cooked.
- You can also make a sauce or gravy to serve along with the Instant pot chicken breast. Make a cornstarch slurry in a small bowl.
- Storage: You can store the chicken breasts in an airtight container in the fridge for 4 – 5 days.
