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Instant Pot Chicken Breasts (+ Video Tutorial)

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

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

This is my method for fresh (not frozen) boneless, skinless chicken breasts.

I’ll report back in another post once I hack the frozen ones! 🙂 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!

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!

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

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 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.

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.

I season these up in a pretty basic way, and it is very versatile.

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

You can change up the spices to suit your preference, though.

I brown the chicken on both sides to lock in as much juiciness as possible. And then I place them on a trivet to pressure cook them the rest of the way.

FAQ’s for Instant Pot Chicken Breasts

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.

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. 😎

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:

Also, these make a great make ahead option to make salads all week. Here are my favorite salads using these chicken breasts:

Tools Used to Make Instant Pot Chicken Breasts

Note: These are Amazon affiliate links. Shopping through these links supports this site at NO extra cost to you.

  • 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

Instant Pot Chicken Breasts Recipe

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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
3.75 from 377 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 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*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 72mg 24%
Sodium 329mg 14%
Potassium 418mg 12%
Protein 24g 48%
Vitamin A 0.7%
Vitamin C 1.6%
Calcium 0.6%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

    • Hi Brenda! It sounds like it cooked a little too long. Do you know what size/ weight your chicken breasts were? Also, you may have already seen this in the recipe notes, but it is a common mistake with this recipe: be sure not to use split or thin chicken breasts for this recipe. Hope that helps!

      Reply


  2. This is only my second time using my instant pot. the first meal I made in it was a chuck roast with potatoes and carrots. It turned out awesome! Tonight i made two chicken breasts.one was around 8 oz, the other was around 12. the smaller breast was absolutely perfect. the bigger one was not done in the middle. An additional 2 minutes on high pressure made it too done and a little tough. Could the problem have been the fact that I allowed it to rest and then re heated?

    Reply

    • Hi Raymond! I am glad you enjoyed it. On the larger chicken breast, 12 ounces is very, very large. First, I would recommend trying to buy a package where the chicken breasts are around the same size. You can eyeball it. In the future, if you get a pack with all (similar to each other in size) gargantuan chicken breasts (like 12 ounces), I would recommend adding a minute of pressure cook time, and perhaps another 2 or 3 minutes of natural release. Thank you for the feedback!

      Reply

  4. So, first time instant pot user here….mine doesn’t have a manual setting….and my chicken breasts are around 1lb each (mutant chickens!). Any suggestions on how to proceed?

    -alyssa

    Reply

    • It is just high pressure on the new models. Hmmmm, as for cook time, I would increase by a minute on the pressure time, plus another few minutes on the NPR time. Not exactly sure how much, but I would guess an extra 5 on NPR. If the pot fully releases before then, just leave the lid on for that long. It’ll still cook a little.

      Reply


  5. This recipe is a MAJOR hit in our house! I make roasted potatoes which I call fries with a garlic mayo dipping sauce on the side and caesar salad. You know you’ve hit the jackpot when the nine year old, “this is to repeat!” and then when you actually repeat it he is seriously excited and eats all his food!!! Thank you for this yummy and simple recipe!

    Reply

    • Yep, Shari. I have had the same issue, which is why I mentioned in the post that I can only recommend fresh chicken breasts for this recipe. 😬 Sometimes they turned out fine, other times not so much. Better luck next time!💖

      Reply

  9. My “Power quick pot” did not come with a trivet, is this a problem or do you have any other items I could use in place of a trivet? Thanks!

    Reply


  10. This wA my 1st Time using the instant pot I bought this fall. Wanted something healthy and every other recipe I saw was more poached. Followed the directions exactly and not even really knowing how to use the instant pot it turned out perfectly. Will definitely make this again and again. Thanks!

    Reply

  11. I am looking at your Instant pot Chicken recipe, which calls for 3 breasts. This won’t be enough for my family. Can I double this and if so, how to I adjust the instant pot settings. please let me know. Thanks

    Reply

    • Hey! You can use the same cook time. The only thing that will differ is that it may take two batches of sautéing them, since they won’t all fit in the bottom of the pot. But the cook time and liquids can remain the same. I hope they turn out delicious for you!

      Reply


  12. I made this recipe in November and we loved it! I used a different seasoning on it. It has garlic powder, onion powder salt and pepper and smoked paprika. Im making it again tonight. Thank you for such an easy and delicious recipe.

    Reply

  14. WE ARE A FAMILY OF 5. I would need to make a lot more chicken than what is called for. I know sautéing would take a bit longer but when pressure cooking, can I overlap the chicken?

    Reply


  16. I just got an Instapot. did the water/steam test yesterday. This was my first instapot attempt.. turned out great!

    Reply


  17. I’m new to the instant pot. I seems to me that the instructions that come with it are pretty vague, but on the page that comes with it, it says 6-8 minutes per lb. How is it you only cook yours for 5 minutes?

    Reply

    • Hi Linda! Since my recipe browns the meat on both sides on sauté mode prior to pressure cooking, it reduces the cook time a little. It has been a great recipe with very consistent results, both for myself and for my readers. I hope you enjoy!💖

      Reply

    • Hi Kim! You could add veggies, but the cook times would need to match up. I would not recommend broccoli, for example, since it would be waaay overcooked. Carrots and potatoes may work, especially if you chop them up first to make sure they cook all the way through. Hope that makes sense!

      Reply

  19. i have been looking for a basic chicken recipe and I am excited to give this one a try. i am trying to lose weight and I love it when people put how many calories are in a serving, however I don’t know how big is a serving. can you help me out with that?

    Reply

    • Hi Allyson! The bulk of your calories will come from the chicken breast itself. The ones for this recipe were around 7 ounces each. The amount of calories for the cooking spray and spices will be very small (probably 30 calories or less, combined). Hope that helps!

      Reply


  20. This is my favorite recipe for cooking fresh chicken breasts in the Instant Pot, and I have tried quite a few recipes. The chicken is flavorful and moist. Yum! sautéing the meat before cooking makes a huge difference. I add Garlic powder to the spices just because I like garlic.

    Reply

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