Instant Pot Chicken Breast

Juicy and versatile, my instant pot chicken breasts are bound to become your new favorite way of cooking chicken. They take less than 20 minutes to cook and don’t require any prep work. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 20

Total Time 21

Servings servings

Calories 196kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Store leftover chicken breast in the fridge. Refrigerated in an airtight container, this chicken will be good for 3 to 4 days.

TO FREEZE: Wrap each chicken breast with food wrap and freeze for up to 3 months. You can also shred the chicken breasts before freezing them.

TO REHEAT: Reheat the chicken breast in the microwave or in the oven until hot.

Nutrition