The JUICIEST Instant Pot Chicken Breast! Made with an all purpose seasoning and one secret ingredient, this is the perfect pressure cooker chicken breast!
Table of Contents
Summer is getting nearer (do I say that in every post these days??), and I’m all about stocking the fridge with the essentials to make meals easy so we can enjoy the sunshine.
Ever since I started experimenting to perfect my Slow Cooker Chicken Breast recipe, I knew there needed to be a pressure cooker version.
And this right here? This is the perfect Instant Pot Chicken Breast.
I’m bringing my one secret ingredient over from my slow cooker chicken recipe, and let me tell you — it makes all the difference!
As much as we love these Creamy Italian Instant Pot Chicken Breasts, I love having a good database of simple, versatile protein recipes that can be made into a variety of different meals.
For that reason, these Instant Pot Chicken breasts are simply seasoned, and even though they are incredibly delicious as is, they can easily take on any flavor you want to add.
Need to cook right from frozen? Check out my tips on How to Cook Frozen Chicken Breasts in the Instant Pot!
Looking for more easy Instant Pot recipes? Check out my Instant Pot Whole Chicken, Instant Pot Spaghetti, Garlic Herb Instant Pot Potatoes or my Instant Pot Chicken Tacos.
Reasons to love this Instant Pot Chicken Breast:
- It’s easy to make — just dump, start and go! Let the pressure release naturally, pop open the lid and you have an amazing dinner or perfectly cooked chicken for salads and sandwiches throughout the week.
- It’s versatile — like I mentioned above, it’s great cold in sandwiches and salads, but it’s also awesome tossed into soup, pasta, or any casserole, and can be easily reheated with a sauce of your choosing to make it something new (we are big on reinventing leftovers here)
- It’s healthy — don’t get all worked up over the one dab of butter or margarine — our bodies need a little fat and this Instant Pot Chicken Breast is a high protein, relatively low fat and low calorie addition to any meal
How to make the juiciest Instant Pot Chicken Breasts:
The secret ingredient:
That little bit of butter goes a long way to making these chicken breasts incredibly moist and flavorful! It’s a simple addition that makes all the difference.
How long to cook Instant Pot Chicken Breast:
- Don’t overcook — overcooked chicken breast is not anyone’s favorite thing, but is somewhat difficult to do in the Instant Pot because the steam provides such a moist environment for the chicken to cook in.
- Don’t undercook — undercooked chicken breast is just plain dangerous! Be sure to check the internal temperature of the chicken to ensure it’s at least 165 degrees F.
- The exact cook time is going to depend on a variety of things, including the size and shape (how thick it is at the widest point), and also the model of Instant Pot you have, as some run hotter or cooler. My recipes are tested in the 6 quart model with Bluetooth. It’s important to take these these factors into consideration but I find a cook time of 8-10 minutes is always perfect and juicy for the chicken
Choose good quality meat:
- Choose your chicken well — not all chicken, and not all grocery store meat departments, are created equally. If you’re having trouble making juicy Instant Pot Chicken Breast, you may want to test out a couple different brands to see which turns out best.
Instant Pot Chicken Breast Variations:
- Chicken is one of my favorite proteins because it can take on a wide variety of spices, seasonings and sauces! Mix things up with your seasoning blend or use a bottled blend that you love for a new flair.
- Slice and toss in barbecue sauce for easy Instant Pot BBQ Chicken.
- Got frozen chicken? Check out how to cook frozen chicken breasts in the Instant Pot here.
- This seasoning blend and cooking method works just as well for a combination or breasts and thighs — if you have a chicken thigh lover, toss in some boneless, skinless chicken thighs with your breasts and everyone is happy!
What to serve with chicken breasts:
- Easy Instant Pot Potato Salad
- Cream Cheese Mashed Potatoes Recipe
- No Mayo Garlic Herb Potato Salad
- Layered Broccoli Salad
- Easy Potato Salad Recipe
Tools you’ll need to make this Instant Pot chicken recipe:
- My recipes are tested in my 6 quart Instant Pot — it’s an older version and for this reason the manual lists 1 cup of liquid as the minimum. I know that the 8 quarts and some of the newer ones list different requirements. For this recipe, you can easily change the liquid to match your manual’s suggestion.
- There’s really not much else you’ll need! I know everyone has different thoughts on cooking meat on or off the trivet, but with chicken breasts I usually place them on the bottom in the liquid.
Juicy Instant Pot Chicken Breast
Ingredients
- 1 1/2 cups low sodium chicken broth*
- 4 boneless skinless chicken breasts
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 tablespoon unsalted butter
Instructions
- Pour chicken broth into the Instant Pot or pressure cooker. Add chicken breasts.
- Combine Italian seasoning, salt, paprika, garlic powder, and pepper. Sprinkle over chicken breasts in Instant Pot.
- Top with butter (no need to melt it, just throw it in there!).
- Put the lid on, turn the valve to sealing, and select Pressure Cook or Manual for 8 minutes. It will take about 10 minutes to build pressure and begin counting down.
- When the cook time is over, let the pressure release naturally for at least 10 minutes (or completely). Open the lid and remove the chicken. Let rest for 5 minutes before slicing.
- If desired, you can make a corn starch slurry (equal parts corn starch and water, roughly 1-2 tablespoons each) and add it to the cooking juices to make a gravy to serve with the chicken. Just turn the Instant Pot to saute and cook until thickened.
Notes
Nutrition Information
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Edra says
So I cook for 8 minutes, and let it manual release 10 minutes?
Ashley Fehr says
Yes
Miriam says
Why do we have to figure out what the secret ingredient is?? I seems senseless to me. Is it the Butter?
Kacie H says
Yes. It’s butter. Seems silly to be so elusive about it….gets more clicks maybe?But I’m new to IP, so I read the WHOLE thing, therefore saw the secret ingredient.
Ashley Fehr says
No one asked you to figure out what it is! You know us food bloggers, we are tricky ones 😉 Just sharing our free recipes with the internet and can never do it quite well enough 😀
Stan the fan says
I was just trying to double check how long to cook chicken in my instant BUT….after reading this comment section…
😂👌👨🏻🍳teach me the ways of your free food blogging people Ashley!
Ashley Fehr says
Well, we are here to help 😀
Brie says
How do we cook it with vegetables?
Ashley Fehr says
You would want to make sure your vegetables won’t be overcooked in the time it takes to cook the chicken. Chopped vegetables generally cook in 2 minutes, so you would have to do quite large pieces or just not at all, and make a separate dish with vegetables.
Janis says
My new favorite way to cook chicken. I add the cooking liquid to the pot when I make brown rice. I want to know what the ‘secret ingredient’ is?
Thanks
Ashley Fehr says
Just see the section titled: The Secret Ingredient
Regina says
I don’t see a section titled Secret ingredient. Where is that section found
Ashley Fehr says
All of the ingredients required are in the recipe card
Kelly W says
How long would you cook for chicken tenders?
Ashley Fehr says
I haven’t tested this recipe with chicken tenders but I would try a few minutes less.
Stacey says
Cook time was wrong. 3 breasts cooked 10 minutes with a 10 npr and they still weren’t done
Ashley Fehr says
Did you actually check with a meat thermometer? Because 10 minutes for a chicken breast is lots of time. The color of the chicken is not an indicator of doneness.
Jen H says
This was my very first time cooking anything in my new Presto pressure cooker. I did my own spices but did the rest exactly the same. What a game-changer! Thank you so much for sharing! It turned out so tender and juicy and delicious! I will never cook chicken breasts any other way again!
Ashley Fehr says
Thanks Jen! I’m so glad!
Joan says
Do you use trivet in instapot? Thanks!
Ashley Fehr says
No I don’t use a trivet when cooking chicken
Janet N says
Stacey, Could it be the wrong settings? My pressure cooker has a normal vs high temperature and a normal vs high pressure. Or were the breasts frozen? I followed a similar recipe last month and 5 minutes with 5 minutes PR and they were done perfectly.
Aileen Bluhm says
This was a great recipe! I liked the spices used but my one piece of advice is to not let the instant pot release naturally for 10 minutes….maybe like 5 minutes. My chicken was a little too dry for my taste. 5 minutes of natural release would probably be perfect!
Ashley Fehr says
Thanks!
Julie says
I don’t usually leave comments, but thought I should for this one. I made this for supper this week. My sixteen-year-old is notoriously picky. There are very few things that I make that ever get a full yes vote from him. His response after eating this? “Mom, that chicken was solid.” High praise from my teenage son! 😁 It will definitely be added to my recipe rotation. Thanks!
Ashley Fehr says
Thanks Julie! That means the world to me!
Andrew says
My family loved this dish! Thanks for sharing.
Ashley Fehr says
Thanks Andrew!
Erik J Schott says
Hi, Ashley! I tried this recipe last night. I couldn’t ask for a simpler recipe. One recommendation, if I may … to make the gravy, put the cooker on saute with the liquid in the pot, bring to a boil, THEN add the corn starch and water slurry. Your gravy will thicken more quickly.
Ashley Fehr says
Thanks for sharing Erik!
Jenni says
Would this work with just a single chicken breast? I need to make chicken to shred, but don’t need more than one single chicken breast. Not sure if I’d need to adjust the time or if it just wouldn’t be enough meat to get the pressure right. I’m a IP newbie. 😫
Ashley Fehr says
I think it should be fine, and I wouldn’t change the cook time!
Dusty Cufari says
2 questions:
For 5-6 pc of chicken do you increase cooking time?
Can you add potatoes? If so just put on top and do you add more time?
Ashley Fehr says
You can add more chicken, I would just try not to stack them directly on top of each other. You can add potatoes, but I find that baby potatoes cook in about 3 minutes, so you may want to use larger pieces.
Heather says
Can I use cream of chicken soup instead of broth, And if so do I still add water?
Ashley Fehr says
I probably wouldn’t, as thick and creamy liquids aren’t good for pressure cooking. I would cook in chicken broth, then add the soup later
Brooke Ward says
I am super new to Instant Pot recipes, but this was sooooooo simple and absolutely perfect. The chicken was juicy. I think I accidentally added too much black pepper simply because I misread the recipe, but it still turned out fantastic. After this was cooked, I grabbed frozen steamer broccoli and packaged brown rice with quinoa. Heated those up in a few minutes and added it all together for an awesome meal prep. I have 4 meals ready to go and leftover chicken for a go to wrap or high protein snack. Thank you so much! Love this recipe! WILL BE USING IT LIKE ALL THE TIME.
Ashley Fehr says
Thank you Brooke! I’m so glad you liked it!
Richard Blake says
Help! I’ve done boneless, skinless chicken breasts twice now in my Instapot and both times they came out moderately dry and somewhat chewy. NOT the moist, tender result I was looking for. I followed your recipe for 2 10 oz. breasts – warm up, 8 minutes on Pressure Cook then 10 minutes cool down. Any suggestions?
Ashley Fehr says
Hi Richard! I’m sorry to hear that. Have you tried chicken breasts of different brands or from different stores? I’ve found that there can be a big difference between them.
Bo King says
Richard,
From my own experience, I’ve found that leaving meat in the pot for too long (either while releasing pressure or not removing the meat soon enough when venting is done) makes it chewy like you describe. I’ve gotten better results when I don’t let the pot spend that long depressurizing (5-7 minutes instead of 10) and remove the meat immediately afterward so it doesn’t keep cooking in the hot pot. I’m still figuring out the process, though.
Jules says
I followed this recipe with fairly large chicken breasts that always come out tender in the oven. 8 mins/w 10 min natural pressure release. They were tough and dry, and the temp was over 200 degrees. The times on this recipe didn’t work at all. I have the same model of IP as the recipe author.
Ashley Fehr says
Hi Jules! I’m sorry it didn’t meet your expectations! I don’t think the chicken could possibly be dry if the pressure cooker was properly sealed and the chicken is sitting in the liquid. I would make sure your seal is properly in place.
Jeanne says
I’ve tried it twice, both times so dry! The 8 minutes with 10 minutes natural release works for frozen chicken but too long for fresh.
Ashley Fehr says
I’m sorry you didn’t enjoy it! We have never had a problem with dry chicken and an 8 minute cook time.
Jennifer says
Can I use water instead of chicken broth?
Ashley Fehr says
Yes, you can! You will lose a lot of flavor though
Pat says
Does this recipe work with boneless skinless chicken thighs?
Ashley Fehr says
Yes, I think it would work great!
Peyton Parrish says
Do you put the chicken on the rack or directly in the broth?
Ashley Fehr says
Right in the broth
Maria S Harris says
I sliced one chicken breast thinly, into 3 parts and I have about 18 thin slices. How do I cook them properly in IP now, same time, 8-10 mins? Thanks.
Ashley Fehr says
I would reduce the cook time, but I can’t say exactly as I have never tested it. Maybe 4-5 minutes.
Rachel says
What did you do and how did it work? I have a similar number of thin-sliced breasts I want to cook tomorrow.
Barry says
I popped mine in the air fryer for a few minutes after they were done for some color and a bit of texture to appease my picky eater.
Ashley Fehr says
That’s a great idea!
jacob ryan says
very good! tender juicy and nice flavor! I added garlic salt instead of paprika as well because you can never have too much garlic lol
Ashley Fehr says
Haha, I agree! I’m so glad you liked it!
Grace Hufschmid says
What does it mean to let the pressure release naturally? You don’t open the vent? Just let it sit for ten minutes and then open?
Ashley Fehr says
Yes, just let it sit for 10 minutes or until the pin drops, and then open the vent.
Jess says
I used this recipe the very first time I used my instant pot! I enjoyed it! I think next time I may do a little longer than 8 minutes for easier shredded chicken! Thanks for sharing Ashley and well done!
Ashley Fehr says
Thanks Jess! Yes, I usually add a couple minutes when I’m shredding it too!
Mary L Roser says
i oticethatthesespicesare italian. Can you use/substitute others…such as indian mediteran or mexican?
Ashley Fehr says
Yes, you definitely can! You can use whichever spices work best for what you want to do with the chicken 🙂
Lisa Bello says
Should I set it to cool at medium or high for 8 minutes?
Ashley Fehr says
Always high pressure unless otherwise listed
Connie Estridge says
What would the cook time be for frozen breasts?
Ashley Fehr says
10-12 minutes depending on the size
Brad says
Tried this with three breasts. Followed instructions carefully, dry. The only way I can get breast meat that is not dry is brine it. Trying to cut out so much salt so I tried this. Disappointing.
Ashley Fehr says
I’m sorry to hear that! I’ve heard from lots of readers that they enjoyed the recipe, so I’m sorry it didn’t turn out for you.
Caren Nelson says
I also found the breast very dry after eight minutes cooking time and 10 minute release. Very disappointed with dry breast
Angela Crystal Earhart says
If you cut the salt, add more broth and water. I used sea salt and added the last 1/2 cup with just water. I have never cooked chicken in my instapot, but this was perfect!
Ashley Fehr says
thanks Angela!
Ashley says
I made this recipe still frozen and used the 8 minutes and cooked through I added smoked paprika instead of regular and it reminded me of thanksgiving
Ashley Fehr says
Thanks Ashley!
Angela says
I want to make this but my chicken is still frozen. Think I can still do it?
Angela Marzilli says
Instapot is great for frozen meats!
Ashley Fehr says
You can! I usually cook frozen chicken breasts for 10 minutes, depending on the size
Rz says
This was incredible – so quick and easy and the taste was amazing! We used it in chicken tacos and the meat was so tender it just fell apart.
Ashley Fehr says
I’m so glad you liked it!
Linda says
Can I use more than four chicken breasts? How would that change the time?
Can I add more broth?
Ashley Fehr says
you can cook more than 4 chicken breasts but you don’t need additional liquid
Julie Edwards says
What about if you have 8 and the larger 8 qt instant pot?
Ashley Fehr says
I would just make sure you have the minimum liquid required for your model. If you have to add more broth, that’s fine!
Susan says
I use cooked chicken breast in so many recipes, I was happy to find your Instant Pot direction for perfectly moist and great tasing chicken breast … every time! Thank you ?
Ashley Fehr says
Thank you Susan!
PAULA DODD says
Should the chicken be thawed or frozen to start?
Ashley Fehr says
Thawed
Jeff says
same cook time for 2 chicken breasts?
Ashley Fehr says
Yes, 2 should be the same!
Helen Janowiak says
Can this be done on top of stove or in the over?
Ashley Fehr says
It can, but I’m unsure of the exact cook time. I do also have a slow cooker version here: https://www.thereciperebel.com/slow-cooker-chicken-breast/
B says
Would using the sautee function to add some nice browning to the breasts not add more flavor possibly? I’m not sure, that’s why I am asking! 🙂 Then deglaze with the stock, scraping all the yummy goodness off the bottom, then doing your recipe from there? Does that change everything up as far as cooking times and what not?
Ashley Fehr says
I’ve never tried it that way so I can’t say, but I’m sure you can brown it if you like, you’ll just have to pay the chicken dry as wet meat doesn’t brown.
Taylor says
This is my new favorite way to cook chicken! So easy and perfectly tender every time!
Ashley Fehr says
Thanks Taylor! It’s my new favorite too!
Jessica says
Yum this looks so good!
Ashley Fehr says
Thanks Jessica!
lauren kelly says
This is another reason to love my IP! What a great recipe!
Ashley Fehr says
Thanks Lauren! Me too! Everything is so moist.
Becky Hardin says
This looks like it could be the juiciest chicken ever. YUM
Ashley Fehr says
It’s one of our favorites for sure!
Aimee Shugarman says
Oh my gosh this chicken is perfection!
Ashley Fehr says
Thanks Aimee!