Instant Pot Chicken Breast
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Once you learn how easy it is to make my Instant Pot chicken breast, you’ll never have it any other way. Ready in 20 minutes, it yields perfectly juicy and tender chicken EVERY TIME!
Why I love this recipe
I love cooking chicken breast because it’s lean, affordable, and pairs with almost anything. That said, the easiest way to cook chicken is in the Instant Pot (yes, even easier than my air fryer chicken breast!).
It’s essentially all hands-off, and in minutes, you can be tucking into juicy, moist chicken breasts. Here’s why I make it on repeat:
- Takes less than 20 minutes. Like Instant Pot chicken drumsticks, you don’t need to marinate the chicken to make them juicy. If you only have 20 minutes to spare, break out the Instant Pot.
- Works with fresh AND frozen chicken. And you don’t have to thaw frozen chicken breasts first- just add 5 minutes to the cooking time.
- Easy to customize. I like to use a robust but flavorful seasoning blend, but you can use a pre-mix, a sauce, or even keep it simple with salt and pepper.
★★★★★ REVIEW
“Loved it! Easy and flavorful. I did cut the breasts in half lengthwise since the breasts get so thick in half of it. Fast, easy, and lots of flavor! Could use this method with any preferred flavors.” – Kathy
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Chicken breasts. I used boneless, skinless chicken breasts. You can use bone-in chicken breasts, but add an extra 2-3 minutes of cooking time.
- Spices. I use a blend of smoked paprika, garlic powder, salt, and black pepper, but feel free to get creative. I’ve sometimes used a Cajun or Mexican blend from the grocery store, or even chicken seasoning.
- Olive oil. To sauté the chicken breasts. Any cooking oil will work.
- Chicken broth. Water will work, but I find chicken broth adds an extra layer of flavor, and you can even use it to build into a chicken gravy.
How to cook chicken breast in the Instant Pot
Step 1- Season. Pat dry the chicken breasts. Whisk together the spices in a small bowl. Rub the spices on the chicken.
Step 2- Sear. Set the Instant Pot to its ‘Sauté’ setting and add olive oil. Once hot, add the chicken and sear on both sides, then remove it from the pot.
Step 3- Cook. Pour the chicken broth into the pot and place the trivet inside. Add the chicken breasts and put the lid on. Set the valve to seal and cook on ‘High Pressure’ for 5 minutes. Once the pot beeps, naturally release the pressure for 10 minutes, then ‘Quick Release’ the remaining pressure.
Step 4- Rest and serve. Remove the chicken from the pot and use an instant-read thermometer to check that it has reached 160F. Let it rest for 5 minutes before slicing (it will rise up to 165 then).
How long should you pressure cook chicken?
My recipe suggests cooking 2 pounds of fresh chicken breast for 5 minutes under ‘High Pressure.’ However, the cooking time varies depending on the weight of the chicken breast. I’ve included a guide based on other weights I’ve used before, depending on whether I’m making a bigger or smaller batch.
- 1 lb – 4 minutes
- 2 lb – 5 minutes
- 3 lb – 6 minutes
- 4 lb – 8 minutes
- 5 lb – 10 minutes
As always, use a meat thermometer to double-check. I like to cook to 160F then rest it, as it will rise up to 165F.
Arman’s recipe tips
- Quickly sear the chicken. Chicken cooks quickly, and since we don’t want tough or rubbery chicken, only sear it for 1-2 minutes per side. This is just enough to get a golden color and build the flavor before pressure cooking.
- Set a timer for natural pressure release. I keep it to ten minutes, as any longer, the chicken breasts will overcook.
- You’ll know the chicken is fully cooked once it reaches an internal temperature of 160F (and with 5 minutes resting, it goes up to 165F). Don’t hesitate to check during the cooking process!
- Make a gravy. Don’t discard that leftover liquid–it’s gravy waiting to happen! Set the IP to the Sauté setting and bring the liquid to a boil. Mix 1 tablespoon cold water with 2 tablespoons cornstarch to make a slurry, then add it to the pot. Cook until thickened.
- Shred it! Like I do with my Instant Pot shredded chicken, once the chicken breasts are cooked, use two forks to shred them.
Storage instructions
To store: Store leftover chicken in an airtight container in the fridge for 3-4 days.
To freeze: Wrap each chicken breast with plastic wrap and store it in the freezer for up to three months. You can also shred chicken breasts before freezing them.
To reheat: Reheat the chicken breast in the microwave or oven until hot.
Frequently asked questions
Adding a cup of water or broth to the Instant Pot is usually enough to cook chicken and other foods. Instant Pots with an 8-quart capacity often need 2 cups of liquid to function properly. Check your Instant Pot user manual to find the minimum amount of liquid you should use.
Yes, you can overcook chicken in a pressure cooker. In fact, overcooking chicken is easy in a pressure cooker because you can’t check the chicken’s doneness while it cooks. So always follow the specific times in my recipe and use a meat thermometer (sorry for sounding like a broken record).
What to serve with this dish
Honestly, this chicken pairs well with almost anything, but here are a few that my family regularly enjoy:
Instant Pot Chicken Breast
Video
Ingredients
- 4 chicken breasts skinless and boneless
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
Instructions
- Pat dry the chicken breasts and set aside.
- In a small bowl, whisk together the spices. Rub the spices on the exterior of the chicken.
- Set the instant pot to sauté setting and add the olive oil. When the olive oil is hot, add the chicken breasts and sear on both sides. Remove the chicken from the instant pot.
- Pour the chicken broth into the instant pot and place the trivet inside. Add the chicken breasts and close the pot.
- Set the valve to sealing and set the instant pot to high pressure for 5 minutes. Once the instant pot beeps, naturally release the pressure for 10 minutes, then quickly release the rest.
- Remove the chicken from the instant pot and let it rest for 5 minutes before slicing.
It was perfect and very quick !
Thanks Cico! So glad you liked the recipe 🙂
The entire family loved this recipe! I have bookmarked it for future use. It is incredibly easy!
Thank you so much, R.M 🙂 I’m glad you enjoyed it!
Just made this instant pot chicken breast and it is TOO delicious for words!!!
Thanks Mariana!
Just made this and it is SO juicy and fast. My new go-to way for cooking chicken breasts 🙂
Thanks, Oleya!
Perfect and easy; tasty and juicy.
Thanks, Penny!!
Loved it! Easy and flavorful. I did cut the breasts in half lengthwise, since the breasts get so thick in half of it.
Fast, easy, and lots of flavor! Could use this method with any preferred flavors.
Can I do this with 2 chicken breasts instead of 4?
I haven’t tried but you could reduce this recipe by half and see how you go 🙂