Instant Pot Chicken Breast

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!

I love cooking chicken breast because it’s lean, healthy, and you can do no wrong. 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 reaping the rewards of your labor (or lack thereof) with tender, juicy chicken breast. Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to cook chicken breast in the Instant Pot
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. What to serve with this dish
8. Instant Pot Chicken Breast (Recipe Card)

Why I love this recipe

• Takes less than 20 minutes. 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. Qnd you don’t have to thaw frozen chicken breasts first! Just add 5 minutes to the cooking time. 
• Versatile. I actually like to cook chicken breasts as part of my meal prep using the IP. Like with any other chicken breast dish, you can pair it with almost anything.

★★★★★ 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

Ingredients needed

• Chicken breasts. I used boneless, skinless chicken breasts. It’s okay to use bone-in chicken breasts, but you’ll want to add an extra 2-3 minutes of cooking time.
• Spices. I use a blend of smoked paprika, garlic powder, and black pepper, but feel free to get creative.
• Salt. To taste. 
• Olive oil. To saute the chicken breasts. Any cooking oil will work. 
• Chicken broth. While water will work, using chicken broth is a good idea if you decide to make gravy with the leftover liquid.

How to cook chicken breast in the Instant Pot

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Season. Pat dry the chicken breasts. Whisk together the spices in a small bowl. Rub the spices on the exterior of 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 165F. Let it rest for 5 minutes before slicing.

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. Here’s a guide to follow when cooking chicken breast in a pressure cooker. 

• 1 lb – 4 minutes
• 2 lb – 5 minutes
• 3 lb – 6 minutes 
• 4 lb – 8 minutes 
• 5 lb – 10 minutes

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 lock in the juices. 
• Set a timer for natural pressure release. If it takes longer than needed, the chicken breasts will overcook. 
• You’ll know the chicken is fully cooked once it reaches an internal temperature of 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 one tablespoon of cold water with two tablespoons of cornstarch to make a slurry, then add this 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.

Variations

• Add herbs. Like oregano, thyme, rosemary, or an Italian seasoning blend. 
• Make it spicy. Add some red pepper flakes or cayenne pepper for a little kick. 
• Marinade the chicken. Use my 4-ingredient chicken marinade to infuse even more flavor, or smother on some sugar-free BBQ sauce. 

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

How much liquid do you put in an instant pot chicken?

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 the user manual of your Instant Pot to find out the minimum amount of liquid you should use. 

Can you overcook chicken in a pressure cooker?

Yes, you can overcook chicken in a pressure cooker. In fact, overcooking a chicken is easy when using a pressure cooker as you can’t check the level of doneness of the chicken while it cooks. As such, always follow the specific times provided in my recipe.

Instant Pot Chicken Breast

5 from 35 votes

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. 

Servings:

Prep:1minute min

Cook:20minutes mins

Total:21minutes mins

Ingredients  1x2x3x

• ▢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.

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

Serving: 1chicken breastCalories: 196kcalCarbohydrates: 1gProtein: 24gFat: 10gSodium: 640mgPotassium: 441mgFiber: 0.2gVitamin A: 159IUVitamin C: 1mgCalcium: 10mgIron: 1mgNET CARBS: 1g

Cuisine: American