If you’ve ever wondered how to cook chicken breasts in the Instant Pot, this is your recipe! These deliciously seasoned, perfectly tender, and juicy chicken breasts can be made with fresh or frozen chicken breasts.
The Best Way To Cook Chicken Breasts in the Instant Pot
Chicken breasts are so versatile, and they can be cooked in many ways, including in an Instant Pot. The Instant Pot is a popular electric pressure cooker that has revolutionized how people cook meals quickly and easily. Cooking chicken breasts in an Instant Pot is a great way to prepare a healthy and flavorful meal in no time.
My friends, this flavor-packed chicken breast recipe is the solution to all your busy weeknights. Thanks to the beloved Instant Pot, you can take all the stress out of making dinner with this easy recipe. The chicken breasts turn out so tender and juicy, taking only about 20 minutes from start to finish.
Don’t have an Instant Pot, but still want juicy baked chicken breasts?! GET my Easy Baked Chicken Breasts recipe.
Can I Use Frozen Chicken Breasts in the Instant Pot?
Absolutely! The one tip I have is that you separate the frozen chicken breasts; that is, do not place them in the Instant Pot all glued together, but rather separate them and arrange them in one single layer. Even when using fresh chicken breasts, I advise not to pile up the chicken. One single layer will ensure even cooking, and keep the chicken breasts moist.
Also, for frozen chicken breasts, it will take longer for the pressure to build in the Instant Pot; about 15 minutes. It takes 8 to 10 minutes for fresh chicken breasts.
How To Make Instant Pot Chicken Breasts
- Season the chicken breasts; I use a combination of Italian seasoning, paprika, garlic powder, onion powder, salt, pepper, and olive oil to create a paste that I can rub all over the chicken breasts.
- Press the sauté button on the Instant Pot and warm up the olive oil.
- Add seasoned chicken breasts to the pot and sear on both sides just until browned. Remove chicken breasts.
- Pour pineapple juice (you can also use water or chicken broth) in the Instant Pot and scrape up the bits.
- Place the trivet inside the Instant Pot and arrange the chicken breasts on the trivet in a single layer. If you do not have a trivet, make 5 or 6 aluminum foil balls and place them inside the pot; then arrange the chicken breasts over the foil balls.
- Close pot, set valve to sealing, select the manual or pressure cook button (this depends on your Instant Pot model), select high pressure and set the timer to 5 minutes.
- When the 5 minutes are up, let the pressure release naturally for 8 minutes; then, release any remaining pressure.
- Remove chicken from pot and let rest for 5 minutes.
Instant Pot Gravy
Optional, but highly recommended: DO NOT throw away the liquid and make a gravy/sauce instead.
- After removing the chicken breasts and trivet from the Instant Pot, press the SAUTÉ button and bring the liquid to a boil.
- Make a slurry with water and cornstarch and add that to the pot; let cook for 3 to 4 minutes, or until thickened to a desired consistency.
- Pour over chicken breasts and serve.
Tips for Cooking Chicken Breasts in the Instant Pot
- Use a meat thermometer: To ensure that the chicken breasts are fully cooked and safe to eat, use a meat thermometer. The internal temperature of cooked chicken should register at 165°F.
- Don’t overcook the chicken: Overcooking chicken breasts in an Instant Pot can result in dry and tough meat.
- Add flavor to the cooking liquid: Adding seasonings or herbs to the cooking liquid can infuse the chicken breasts with more flavor. Try adding bay leaves, rosemary, thyme, or other herbs to the chicken broth or water.
- Salt and Pepper TO TASTE: When a recipe instructs to add a particular spice or salt-and-pepper to taste, it means that you can add as much of that ingredient as you prefer. This does not imply a salty flavor. When adding salt, we want to eliminate blandness and bitterness, and just make the rest of the flavors pop.
- Sear the chicken before cooking: Searing the chicken breasts for a few minutes before pressure-cooking can help to brown and caramelize the exterior, resulting in more flavor and texture.
Side Dishes for Chicken
- Lemon Rice
- Garlic Parmesan Roasted Vegetables
- Cheesy Bacon Potato Foil Packets
- Garlicky Lemon Parmesan Broccoli
- Garlic Butter Spinach Pasta
Instant Pot Chicken Recipes
- Instant Pot Honey Garlic Chicken Recipe
- Instant Pot Creamy Chicken Tortellini Soup
- Instant Pot Chicken Zoodle Soup
ENJOY!
Tender and Juicy Instant Pot Chicken Breasts
Ingredients
- 4 large boneless, skinless chicken breasts
- 1 teaspoon Italian Seasoning
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and fresh ground pepper, to taste
- 2 tablespoons olive oil, divided
- 1 cup pineapple juice, chicken broth, white wine, or water
Instructions
- Rinse and pat dry the chicken breasts; set aside.
- In a small mixing bowl combine Italian Seasoning, paprika, garlic powder, onion powder, salt, and fresh ground pepper.
- Add 1 tablespoon olive oil to the seasonings and mix until thoroughly combined into a paste.
- Rub the paste all over the chicken breasts.
- Press the sauté button on the Instant Pot and heat 1 tablespoon olive oil.
- Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
- Remove chicken from the Instant Pot and set aside.
- Add pineapple juice ( or chicken broth, wine, or water) to the Instant Pot and scrape up any bits stuck to the bottom.
- Place a trivet inside the Instant Pot and arrange the chicken breasts on the trivet in one single layer.
- Close pot, set valve to sealing, select the manual or pressure cook button (this depends on your Instant Pot model), select HIGH pressure, and set the timer to 5 minutes.
- When the 5 minutes are up, let the pressure release naturally for 8 minutes; then, release any remaining pressure. (For frozen chicken breasts, it will take longer for the pressure to build in the Instant Pot; about 15 minutes.)
- Remove chicken from pot and let rest for 5 minutes.
- After removing the chicken breasts and trivet from the Instant Pot, press the SAUTÉ button and bring the liquid to a boil.
- Make a slurry; in a small mixing bowl, whisk together 2 tablespoons water and 1 tablespoon cornstarch until combined, then whisk that into the liquid inside the pot; let cook for 3 to 4 minutes or until thickened to a desired consistency.
- Pour the gravy over the chicken breasts and serve.
Video
Notes
- Storing Leftover Chicken: Let the cooked chicken breasts cool completely. Refrigerate cooked chicken breasts in an airtight container, or wrap them tightly with plastic wrap. Properly stored, cooked chicken breasts will last for up to 4 days in the refrigerator.
- To Freeze: Wrap cooked chicken breasts tightly in plastic wrap. I also add a layer of aluminum foil over the plastic wrap. Place the wrapped chicken breasts in a freezer bag. Seal the bag, pushing down on the bag to press out as much air as possible. Place the bag in the freezer toward the back, where it is the coldest. When ready to use, remove from the freezer and set in the fridge overnight to thaw out.
- Separate the frozen chicken breasts – do not place them in the Instant Pot all glued together, but separate them and arrange them in one layer.
- IF using frozen chicken breasts, it will take longer for the pressure to build in the Instant Pot; you’ll need about 15 minutes instead of the 8 to 10 minutes it takes for fresh chicken breasts.
- IF you do not have a trivet, make 5 or 6 aluminum foil balls and place them inside the pot; then arrange the chicken breasts over the foil balls.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
