Instant Pot Chicken Breasts
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
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Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot.
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Season one side of the chicken breasts.
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After the display reads "hot," carefully add the chicken breasts, seasoned side down, to the pot. I use tongs to avoid hot oil splatter.
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Add seasoning on the second side.
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Cook about 3 to 4 minutes on each side, and remove from pot with the tongs.
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Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet.
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Place the chicken on the trivet.
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Lock the lid, and cook on manual high for 5 minutes.
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Allow the chicken to naturally release for 5 minutes, and then quick release the rest.
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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.