Instant Pot Chicken Breast
This post may contain affiliate links. Please read my disclosure policy.
Instant Pot Chicken Breast is the weeknight lifesaver you need in your corner. Juicy, tender, and ready in under 30 minutes, it is the kind of recipe that keeps you sane when school nights get chaotic. Make it once and suddenly lunches, salads, and pastas practically build themselves.
Juicy Chicken in 30 Minutes
Instant Pot Chicken Breast has been a reader favorite for years, and I get why. It is fast, foolproof, and never leaves you with sad, dry chicken. In my kitchen, it is the recipe that keeps the peace when dinner sneaks up on me and everyone is already asking what’s to eat.
The best part? It works for everything. I’ll make a batch, serve it with mashed potatoes for dinner, then use the leftovers in chicken salads, sandwiches, or toss it into pasta the next day. It is versatile, dependable, and the reason I always have cooked chicken ready without even trying too hard.
I just made this in my 6 qt Power XL. It is delicious! So easy and fast to make! I’ll definitely be making this again! ~Tammy
We make chicken all the time, this is my go to recipe when i cook chicken indoors. It turns out perfect everytime! ~Kiki
Why Cooking Chicken Breasts In The Instant Pot Works
- Quick and easy. Dinner in under 30 minutes without babysitting a pan. The Instant Pot does all the work while you get to look busy.
- Fresh or frozen. Forgot to thaw the chicken? No problem. This recipe works straight from the freezer, which is why readers swear by it, just cook it 5 minutes longer.
- Versatile. Serve it hot with mashed potatoes, shred it into chicken salad, slice it into pasta, or stash it in the fridge for meal prep.
- Proven favorite. With a 4.5-star rating from over 665 votes and more than 285 comments, this is one of the most tested and most loved recipes on Jo Cooks.
- Juicy every time. The pressure cooking keeps moisture locked in, which means no more dry, stringy chicken. Just tender, flavorful breasts that actually get eaten.
Before You Start: Tips & Ingredient Notes
- Size matters. A small 5-ounce cutlet will cook faster than a thick 10-ounce breast. Adjust your cook time or you’ll end up with chicken rubber.
- Season generously. Salt, pepper, garlic powder, paprika, Italian seasoning, whatever combo you like. The Instant Pot seals in flavor, but only if you add it first.
- Fresh or frozen. Yes, you can throw in frozen chicken. Just add a 5 extra minutes and don’t dump in one giant frozen clump unless you enjoy unevenly cooked meat.
- Why sear first. Browning the chicken before pressure cooking adds flavor and gives you those golden bits at the bottom that turn your liquid into a flavorful broth. Skip it and your chicken may be juicy, but it will taste like hospital food.
- Natural release vs quick release. Let the pressure drop naturally for 5 to 10 minutes if you want juicy chicken. A quick release right away can make the meat seize up and turn tough.
- Avoid the burn notice. Always add at least 1 cup of water or broth. If the pot doesn’t have enough liquid, it will scream “burn” at you and dinner is ruined before it begins.
- Mistakes to avoid.
- Overcooking: your chicken will shred into stringy bits.
- Under-seasoning: bland in, bland out.
- Ignoring thickness: one-size-fits-all cook times are a lie.
- Rest before slicing. Let the chicken sit for a few minutes after cooking. This keeps the juices inside instead of running all over your cutting board.
This recipe has revolutionized how I will forevermore cook chicken! It turned out so juicy and moist and perfect that I won’t chance any other methods that for me have produced dry chicken. Thank you, thank you! Stephanie
In a small bowl combine Italian seasoning, garlic powder, smoked paprika, salt, and pepper. This simple rub gives the chicken flavor from the inside out.
Rub the spice mix all over your chicken breasts. Do not be shy here, naked chicken equals bland chicken.
Set the Instant Pot to Sauté and add the olive oil. When hot, sear the chicken on both sides until golden. You might need to do this in two batches so the pot is not overcrowded. Browning isn’t just for looks, those golden bits at the bottom give you flavor for days. If you’re working with frozen chicken or just plan to shred, you can skip this step, but the payoff is big if you do it.
Pour in the chicken broth (or water if you’re keeping it plain) and scrape up any brown bits from the bottom so the Instant Pot doesn’t throw a tantrum with a burn notice. Place the trivet inside, then set the chicken on top of it.
Seal the lid, set the valve to sealing, and cook on Manual/High Pressure. Five minutes if your chicken is fresh, ten minutes if it’s frozen. The Instant Pot does the work while you pretend you planned this all along.
Let the pressure release naturally for 10 minutes before flipping the valve. This keeps your chicken juicy. If you rush this part, you risk dry, stringy meat.
Transfer the chicken to a cutting board or platter and let it rest for five minutes before slicing. This gives the juices time to redistribute instead of flooding your cutting board.
Jo, we just made this for supper tonight with angel hair pasta and I must say it was extraordinary! We will be keeping this recipe for future use. Thank you! ~Tom & Donna
How To Serve It
Instant Pot Chicken Breasts are the definition of versatile. They are juicy enough to serve as is with a side dish, but they also work in a hundred other meals. Here are some of my favorites:
Skillet Green Beans
Crescent Rolls
Mashed Potatoes
Creamy Instant Pot Mac and Cheese
Cooked this dish and it was delicious. The chicken breast was perfectly moist and very favorable. I matched it with green beans and garlic mashed potatoes. Both my husband and I loved it. Will definitely cook this again and check out the other recipes here. Thank you for sharing your tasty dish. ~Selene
Frequently Asked Questions
Can I use frozen chicken breasts?
Yes! Place them in a single layer so they cook evenly. Set the Instant Pot to High Pressure for 10 minutes, then let it naturally release for another 10 minutes. The key is making sure they aren’t frozen together in one big clump, or they won’t cook through evenly.
Why did my chicken turn out tough?
It’s usually from overcooking or releasing the pressure too fast. Chicken breasts are lean and cook quickly, so a couple of extra minutes can dry them out. Adjust the time based on the size of your breasts and always let the pot release naturally for at least 10 minutes before venting.
Do I have to sear the chicken first?
Not required, but I highly recommend it. Searing gives the chicken a golden crust and creates flavorful brown bits that turn your cooking liquid into something worth saving. If you’re only shredding the chicken for salads or casseroles, you can skip it.
Why did I get the dreaded burn notice?
That means there wasn’t enough liquid, or you didn’t scrape the bottom after searing. Always add at least 1 cup of broth or water, and use a wooden spoon to deglaze the pot before pressure cooking. Your Instant Pot may be dramatic, but in this case, it’s not wrong.
How do I make gravy with the leftover liquid?
Once you remove the chicken, set the Instant Pot back to Sauté. Stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water. Let it bubble for a few minutes until thickened, then season to taste. Boom, instant gravy without dirtying another pan.
Can I double the recipe?
Definitely. Just don’t stack the chicken too high. Add a couple extra minutes if your chicken breasts are very thick. The Instant Pot handles big batches well.
What liquid works best?
Chicken broth brings the most flavor, but water works if you’re planning to use the chicken in another saucy dish. Vegetable broth works too. Just don’t skip the liquid, or you’ll meet the dreaded burn notice again.
How long do leftovers keep?
Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth or water to keep them juicy.
More Delicious Recipes To Try
Originally shared in January, 2020. Updated with better instructions and new video.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instant Pot Chicken Breasts
Video
Ingredients
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 pound chicken breasts (about 4 to 6 breasts, boneless and skinless)
- 2 tablespoons olive oil
- 1 cup chicken broth (low sodium or no sodium added, or water)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl combine the Italian seasoning, garlic powder, smoked paprika, salt and pepper.
- Rub the spice mix generously over each chicken breast.
- Set the Instant Pot to the Saute setting and add the olive oil to heat.Set the Instant Pot to the Sauté setting and add the olive oil to heat. When the olive oil is hot add the chicken breasts and sear on all sides. You might have to do this in 2 batches. Remove the chicken from the Instant Pot and set aside. Remember if you don’t want to sear your chicken breasts or are using frozen chicken breasts and just want to shred it, you can skip this step.
- Pour the chicken broth into the Instant Pot, then place the trivet inside. Place the chicken on top of the trivet and close the Instant Pot lid.
- Set the valve to sealing and set the Instant Pot to Manual/High Pressure for 5 minutes. If using frozen chicken, set the Instant Pot to Manual/High Pressure for 10 minutes.
- When the time is up, let the Instant Pot release naturally for 10 minutes then quick release remaining pressure.
- Open the lid and transfer the chicken to a cutting board or serving platter. Let the chicken rest for 5 minutes before slicing it or serving.
Equipment
Notes
- If using frozen chicken breast, make sure they are separated, the chicken still needs to be in a single layer.
- Always add at least 1 cup of broth or water. No liquid = burn notice. Deglaze the pot after searing so the Instant Pot doesn’t throw a fit.
- Cook times. Fresh chicken: 5 minutes on High Pressure. Frozen chicken: 10 minutes. Always let it naturally release for 10 minutes for the juiciest results.
- If you’re not making gravy, feel free to use water instead of chicken broth.
- Gravy option. Want a quick sauce? After removing the chicken, set the pot to Sauté and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water. Let it simmer until thickened.
- Leftovers. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth or water so it stays juicy.
- If you’d like to keep your chicken for longer, store in the freezer in an airtight container, freezer bags, or wrapped tightly in aluminum foil or freezer wrap.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
