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Home » Food » Recipes » Instant Pot » Juicy Instant Pot Chicken Breasts Recipe

Juicy Instant Pot Chicken Breasts Recipe

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Instant Pot Chicken Breast

This is my tried and true method for making Instant Pot chicken breasts that are tender, juicy and delicious!

Instant Pot chicken breasts on a plate with parsley and tongs

This is my method for fresh (not frozen) boneless, skinless chicken breasts. And it might just become your new favorite way to cook chicken breasts.

I’ll report back in another post once I hack the frozen chicken breast! 🙂 They are a little tricker, in my opinion.

If you want to make something similar on the stovetop with a grill pan or cast iron skillet, see my other grilled chicken breasts recipe. It is one of my most popular recipes of all time!

If you want an oven baked chicken breast recipe, I have a fantastic recipe those too. Air fryer chicken breast is also a great recipe to check out.

OR if you want more of a shredded chicken recipe, check out my Instant Pot shredded chicken method.

But back to these instant pot chicken breasts!

Three Instant Pot chicken breasts on a white plate with striped dish towel in the background

It’s fun to get super creative and fancy in the kitchen sometimes. But simple and basic can also be delicious. I come back around to my most simple and basic recipes more often than not.

This particular recipe is such a great basic, easy recipe to have on hand. These chicken breasts are great to enjoy with a couple simple side items (salad and Instant Pot sweet potato, for example) as a simple meal.

I often use these for weekly meal prep as well. Instant Pot chicken breasts are also a great diced up over pasta or salad. You can meal prep and make them ahead, and eat off them for a few days after.

How to make Instant Pot chicken breasts

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to. To make this Instant Pot chicken breast recipe, you will need the following ingredients:

  • oil (I use avocado, but you can use coconut or canola – something with a high smoke point is best!)
  • boneless skinless chicken breasts (uncooked)
  • garlic salt (or you can use garlic powder + regular salt)
  • black pepper
  • dried oregano
  • dried basil
  • 1 cup of water (or chicken stock)

Seasoning

I season these up in a pretty basic way, and it is very versatile. This blend goes well with almost anything. I use garlic, salt, pepper, basil and oregano.

sprinkling raw meat with seasoning

You can change up the spices to suit your preference, though. Use the same cooking time, and season with taco seasoning, Italian seasoning or barbecue sauce.

Cooking Instant Pot chicken breasts

First, brown the chicken on both sides to lock in as much juiciness as possible. Cook about 3 to 4 minutes on each side, and remove from pot with the tongs.

Next, you will need a little bit of cooking liquid. Add 1 cup water to the bottom of the pot (may need more for 8 quart models), plus the trivet. Place the chicken on top of the trivet in a single layer.

Lock the lid, and cook on high pressure for a cooking time of 5 minutes. After that pressure cooking cycle finishes, allow the Instant Pot to naturally release for an additional 5 minutes. Then quick release the remaining pressure using the quick release lever.

Remove the chicken from the pot, and allow to rest for about 5 minutes before serving for maximum juiciness.

Cooked Instant Pot chicken breasts on a plate

Pay attention to the size of your chicken breasts to ensure appropriate cook time. If you are unsure, you can always use a meat thermometer to make sure the internal temperature is 165 degrees F.

Store leftover chicken in an airtight container in the refrigerator for about 3 to 5 days.

And check out my Instant Pot recipe archives for more easy Instant Pot recipes.

FAQ’s for Instant Pot Chicken Breasts

Why are my Instant Pot chicken breasts tough?

The most likely cause for this is overcooking. For best results, weight your chicken breasts on a food scale and watch the cook time very carefully, including time left in pot after cooking is complete.

How long does chicken take in Instant Pot?

It depends on what type of chicken, and what cut you are making. This recipe resembles a grilled chicken breast, and it takes about 15 minutes of cook time, plus a bit of come-to-pressure time.

Can you overcook chicken in an Instant Pot?

Yes, this is easy to do using a quick cooking method like pressure cooking. To avoid overcooking, pay close attention to chicken breast size, and watch your cook time very closely. Even an extra minute can cause the meat to overcook.

Can I use frozen chicken breasts?

I would not recommend it, although several members of my audience have written in, saying they had great results using frozen chicken breasts. I myself have had mixed results. So for consistent results, I recommend using fresh, thawed chicken breasts.

Can I use cutlets or thin chicken breasts?

I would not recommend thin cuts, since they will become overcooked. Make sure you use regular whole chicken breasts.

Can I make this in a 3 quart and/or 8 quart model?

Yes! Just use the minimum fill requirements for the liquid in your particular model/ size.

Can I use chicken stock/ broth in place of water?

Sure! That definitely works, and I have used stock a bunch of times. After realizing that the liquid doesn’t touch the chicken, I tried using water and didn’t notice much difference. So I have used water ever since.

Can I make shredded chicken using this recipe?

This recipe makes chicken with the texture of a piece of grilled chicken. So no, I would not recommend this for shredded chicken. Instead, try my Instant Pot shredded chicken, which uses chicken thighs.

Can I use the poultry button instead?

Sure! I have used the poultry button, but I have never noticed much of a difference.🤷🏼‍♀️ In fact, I use “manual” high pressure in almost all of my IP recipes. 😎

How do I cook boneless chicken thighs in the Instant Pot?

Chicken thighs have a different cook time than chicken breasts. So I would definitely recommend checking out my Instant Pot chicken thigh recipe for that.

What to Serve with Instant Pot Chicken Breasts

If you are not a crazy Instant Pot lady like me who has two Instant Pots, you can wrap your chicken breasts in foil while you make another side to go with it. Or if is a longer cook side (like the black eyed peas), make the side first, and then the chicken breasts. Of course, an extra inner pot comes in handy! Here are my favorite sides to serve:

  • Instant Pot “Baked” Sweet Potatoes
  • Instant Pot black eyed peas
  • Instant Pot mashed potatoes
  • Lemon garlic roasted Brussels sprouts
  • Quinoa Black Bean salad
  • Roasted broccoli and mushrooms
  • Tortellini pasta salad
  • Spiralizer Greek salad
  • Greek quinoa salad
  • Green beans with caramelized onions and almonds
  • Greek pasta salad
  • Classic potato salad (includes Instant Pot instructions)
  • Greek potato salad
  • Roasted thyme carrots

Salads to top with Instant Pot Chicken Breasts

These make a fantastic make ahead option to make salads all week. Here are my favorite salads using these chicken breasts:

  • Greek salad with chicken
  • Chicken BLT salad with avocado
  • Copycat Newk’s Favorite Salad
  • BBQ ranch chopped salad
  • Grilled chicken salad with raspberries, walnuts and artichoke hearts
  • Cobb salad

My Instant Pot Chicken Recipe Collection

If you love easy chicken recipes to make in your Instant Pot, you might like to check out my recipe collection here (click the image below to go to the post).

Instant Pot chicken recipes

Tools used to make this recipe

This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.

  • Instant Pot – I am using a 6 quart
  • Tongs are very helpful when placing the chicken in hot oil, and removing it after cooking. Just be sure and wash the tongs with hot soapy water before you handle the finished product to avoid cross-contamination.
  • Measuring spoons
  • Trivet that comes with your Instant Pot

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This is my tried and true method for making Instant Pot chicken breasts that are tender, juicy and delicious! | APinchOfHealthy.com
4.83 from 46 votes
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Instant Pot Chicken Breasts

This is my tried and true method for making Instant Pot chicken breasts that are tender, juicy and delicious!
Course Main Course
Cuisine American
Keyword chicken, chicken breast, instant pot
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 3
Calories 170 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 1 Tablespoon oil (I use avocado, but you can use coconut or canola – something with a high smoke point is best!)
  • 3 boneless, skinless chicken breasts (uncooked)
  • 1/4 teaspoon garlic salt per chicken breast (or you can use just garlic powder and regular salt)
  • dash black pepper
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • 1 cup water

Instructions

  1. Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot.

  2. Season one side of the chicken breasts.

  3. After the display reads “hot,” carefully add the chicken breasts, seasoned side down, to the pot. I use tongs to avoid hot oil splatter.

  4. Add seasoning on the second side.

  5. Cook about 3 to 4 minutes on each side, and remove from pot with the tongs.

  6. Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet.

  7. Place the chicken on the trivet.

  8. Lock the lid, and cook on manual high for 5 minutes.

  9. Allow the chicken to naturally release for 5 minutes, and then quick release the rest.

  10. Remove the chicken from the pot, and allow to rest for about 5 minutes before serving for maximum juiciness.

Recipe Video

Recipe Notes

Note: Regarding chicken breast sizes, each breast was between 6 and 8 ounces. (6.7, 7.3 and 7.7 to be exact!) Also, butterflied (halved) chicken breasts or chicken cutlets will not have the same cook time as whole chicken breasts. I recommend using whole boneless, skinless chicken breasts for this recipe. 

Nutrition Facts
Instant Pot Chicken Breasts
Amount Per Serving
Calories 170 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 329mg14%
Potassium 418mg12%
Protein 24g48%
Vitamin A 35IU1%
Vitamin C 1.3mg2%
Calcium 6mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Note: This recipe originally appeared on A Pinch of Healthy January 11, 2017. It has been updated with better photos and clarified instructions.

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Related posts:

  1. Instant Pot Chicken Tortilla Soup Recipe
  2. Instant Pot Lentil Soup (vegan)
  3. Greek Salad with Chicken (Zoe’s Copycat)
  4. Instant Pot Chili Mac and Cheese
62595 shares
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Reader Interactions

Comments

  1. toiminnanohjausratkaisu says

    January 3, 2023 at 9:34 am

    5 stars
    Wow this was a great recipe! My whole family liked it. It is usually hard to get my son eat chicken, but this recipe did the trick 🙂

    Reply
    • Marjorie @APinchOfHealthy says

      January 3, 2023 at 9:35 am

      So happy to hear that!❤️

      Reply
  2. Samantha says

    September 28, 2021 at 7:14 pm

    5 stars
    I was going crazy looking for a good chicken recipe till I came across you and it was the best!!! Going healthy eating habits can sometimes be bad, but you are the WAY to go!!!! 🙂

    Reply
    • Marjorie @APinchOfHealthy says

      September 29, 2021 at 7:23 am

      I am so happy to hear that, Samantha!💖🙌🏻

      Reply
  3. Heather says

    January 27, 2021 at 3:41 pm

    5 stars
    This chicken is awesome! So healthy and great for quick meals. Definitely a keeper!

    Reply
    • Marjorie @APinchOfHealthy says

      January 28, 2021 at 8:27 am

      I am so happy that you are enjoying it, Heather!💖

      Reply
  4. Jan says

    April 25, 2020 at 12:15 pm

    5 stars
    I make this recipe all the time and freeze the chicken for sandwiches, quesadillas or whatever. It is very tasty & moist.

    Reply
    • Marjorie @APinchOfHealthy says

      April 25, 2020 at 2:00 pm

      I am so glad to hear that, Jan! Thank you for taking the time to circle back and leave a rating.🙏🏻💖

      Reply
  5. Lindy says

    March 24, 2020 at 9:21 pm

    I had 2 large chicken Breasts. They looked like an 1.5 thick. I had to cut them in to 1/3’s to make work. Sautéed them as directed in batches of 3 each; 6 cuts of chicken all together for 3 mins per side. Removed chicken to a plate. Poured one cup of water into pot after turning it off. Scraped bottom of pot to get chicken tailings off before they burned. Placed trivet in pot, placed all 6 chicken pieces in pot on trivet with water still in bottom of pot. Cooked on Poultry setting for 8 mins. Left chicken in pot during NRP for 6 mins, then moved the toggle button to venting. Chicken is moist and done. Very pleased with the results. And of course all the chicken shrunk.

    During the sautéing the chicken did pop and sprinkle oil everywhere. I added a couple more tbsp. and just wiped it up. The chicken wasn’t as dry as it could be so that probably was the reason they did that.
    Thank you for the recipe. I will use it again.

    Reply
  6. Marita says

    January 24, 2020 at 1:53 am

    Hi!

    This looks like a great recipe. I have a question though. It calls for adding 1 cup of water to the pan after you have sautéed the chicken breasts in the pan with oil. How do you avoid the risk of starting a grease fire when adding water to oil like this?

    Thanks!
    Marita

    Reply
    • Marjorie @APinchOfHealthy says

      January 28, 2020 at 8:25 am

      Hi Marita! Lots of recipes use methods like this to deglaze the pan. Since we are not using much oil, I don’t think the risk is very high. I haven’t had any issues.

      Reply
  7. cheryl says

    January 18, 2020 at 2:03 am

    5 stars
    thanks for this recipe you shared with us. amazing recipe

    Reply
    • Marjorie @APinchOfHealthy says

      January 18, 2020 at 1:57 pm

      💖🙌🏻

      Reply
  8. Kerrie Murphy says

    January 6, 2020 at 6:14 pm

    i placed 1 chicken breast in the pot with 1 cup of broth, without a trivet. I set the time for 4 minutes on high pressure and quickly released the pressure, yet the cooked internal temperature was well over 165 degrees. Do I need to reduce the amount of liquid or time? Does the trivet make a difference?

    Reply
    • Marjorie @APinchOfHealthy says

      January 7, 2020 at 8:53 am

      Hi Kerrie! Yes, the trivet does make a difference. Try using that first, and if it is still overcooked, dry or tough, then reduce the time a little. Hope that helps!

      Reply
  9. Alyssa says

    November 17, 2019 at 4:04 pm

    After inserting the trivet, chicken and closing the lid. Do I make sure the steamer is sealed and also should I switch sauté to poultry and then 5 mins or keep the sauté button on and just bump the timer to 5 mins??

    Reply
    • Marjorie @APinchOfHealthy says

      November 17, 2019 at 8:16 pm

      Hi Alyssa! The valve should be set to sealing to ensure the pot will come up to pressure, yes. Hit cancel to turn it off sauté mode. And then set to high pressure for 5 minutes. Some people use the poultry button as an alternative to high pressure, but I find it does not make a difference.

      Reply
  10. Krista says

    September 29, 2019 at 4:22 pm

    5 stars
    This is now the only way I will make chicken breast’s! I’ve made them several times this way and they turn out perfect & juicy. If the pieces seem extra large, I leave them in natural release for a few extra minutes & I haven’t had any issues with them being undercooked. Thanks for this recipe!

    Reply
    • Marjorie @APinchOfHealthy says

      October 1, 2019 at 11:09 am

      That is amazing feedback, Krista! So glad you enjoyed it.

      Reply
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