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Juicy Instant Pot Chicken Breast

Prep Time 10 mins
Total Time 18 mins
Servings 4 servings

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The JUICIEST Instant Pot Chicken Breast! Made with an all purpose seasoning and one secret ingredient, this is the perfect pressure cooker chicken breast!

instant pot chicken breast sliced on grey plate on marble background
Table of Contents
  1. Reasons to love this Instant Pot Chicken Breast:
  2. How to make the juiciest Instant Pot Chicken Breasts:
  3. Instant Pot Chicken Breast Variations:
  4. What to serve with chicken breasts:
  5. Tools you’ll need to make this Instant Pot chicken recipe:
  6. Juicy Instant Pot Chicken Breast Recipe

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!

instant pot chicken breast before cooking sprinkled with seasoning sitting in broth

Looking for more easy Instant Pot recipes? Check out my Instant Pot Whole Chicken, Instant Pot SpaghettiGarlic Herb Instant Pot Potatoes or my Instant Pot Chicken Tacos.

Reasons to love this Instant Pot Chicken Breast:

  1. 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.
  2. 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)
  3. 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 with pressure cooker sliced on grey plate

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:

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.
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Juicy Instant Pot Chicken Breast

4.75 from 35 votes
The JUICIEST Instant Pot Chicken Breast! Made with an all purpose seasoning and one secret ingredient, this is the perfect pressure cooker chicken breast!
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Cuisine American
Course Main Course
Servings 4 servings
Calories 170cal

Ingredients

  • 1 1/2 cups low sodium chicken broth*
  • 4 boneless skinless chicken breasts (225 grams each roughly)
  • 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. (*NOTE: if your chicken breasts are larger you will want to double the seasoning)
  • 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 for 200-250 gram (8oz) chicken breasts, adding a minute or two if your chicken pieces are larger . 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

*If your Instant Pot calls for more or less liquid, you can adjust this amount to your Instant Pot model. I often use only 1 cup of liquid in my 6 quart Instant Pot.

Nutrition Information

Calories: 170cal | Carbohydrates: 1g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 449mg | Potassium: 494mg | Vitamin A: 185IU | Vitamin C: 1.3mg | Calcium: 15mg | Iron: 0.7mg
Keywords chicken breast recipe, instant pot chicken breast

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Pete says

    Didn’t have chicken broth. Used 1-1/2 cups water and set to sear (I have a 3 year old Magic Chef that is nearly identical as the IP 6qt, however, buttons are named different). As the water heated, shaved 1-1/2 chicken bullion cubes in the water and stirred around. Added the chicken, spices and set for 8min. Near Perfect, Fully Cooked and was JUICY for a breast – did the heated water have something to do with that? IDK. Butter on top of each breast is a good hack!
    THANKS FOR THE GREAT RECIPIE.

    • Pete says

      Forgot to mention… After the breasts and the fatty clumps were pulled, I set to sear again and drew down the broth until a bit thicker. Put some in a small pan and added Maza Harino as a thickener over a very low flame (gas stove) until the right consistency. What I ended up with was a gluten-free sauce to drape all over the chicken and some rice I cooked up the day before. Came out really good!

  2. Sarah says

    Followed recipe 100%. The chicken was okay… overcooked and a bit dry, no flavor, but still usable for recipes with sauces, especially if shredded. I’ll reduce the cooking time by a couple of min next time, use less liquid and way more seasoning.

    • Ashley Fehr says

      Thanks for sharing Sarah! I find 8 minutes is just right for the chicken breasts we usually get but you can go down to 5 minutes if your chicken breasts are on the smaller or thinner side.

  3. Doug says

    We are just getting used to using our instant pot and this was a great recipe for beginners. I had frozen chicken breast’s and they came out great thanks to you.

  4. Brenda says

    I had 2 large Perdue chicken breasts (1 and 1/4 pounds total). I did high pressure for 8 minutes and 10 minutes natural release. It was a bit dry. The temp read 185 instantly. Next time for the same amount of chicken, I will try 6 minutes. I shredded the chicken and used it in enchiladas. This was a time saver for cooking the chicken. Thank you.

  5. Ant C says

    I made this recipe tonight and it was wonderful! Cooked 2 large, skin on, bone in chicken breasts and just dashed the seasoning on rather than measuring (could have used a bit more seasoning, maybe I should measure). I also brined the chicken for about 30 minutes before seasoning. 8 minutes on high and waited 10 minutes before de-pressurizing. Moist and Yummy.

  6. Steve salazar says

    I’ll give it three stars out of five. It was super easy, but it did come out a little dry and bland. I will try it again, but will probably add soy sauce or teriyaki sauce,for added flavor, and possibly some cream cheese or heavy cream to try to hold in juices

    • Ashley Fehr says

      Hi Steve! The great thing about a recipe this basic is it is easy to add different flavors 🙂 I would not recommend adding dairy while pressure cooking as it will surely curdle (and won’t do anything to hold in the juices).

  7. Sebastian C says

    Not going to tank the rating, bc I could’ve messed up, but thought the outcome was very bland.

    Doneness was great, but it didn’t taste like anything

    Did a double recipe with 8 breasts, everything else was by the recipe.

    Any idea what could’ve gone wrong?

    Really want this recipe to work bc the macros are great.

    • Ashley Fehr says

      Hi Sebastian! If you are doubling the recipe I definitely recommend doubling all of the ingredients, including the seasonings. You are always welcome to leave a comment without a rating if you just have a comment 🙂 If you see where I noted that “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” — if you find you want to add additional flavors or sauces, you absolutely can!

  8. Janis says

    Hands down the best Instant Pot chicken I’ve ever made. I did 6 chicken breast and added 2 minutes to the cook time. They were delicious! Great for meal prepping for the week.

  9. Christenna Weimann says

    What setting was this on? high, medium or low? I did 8 and 10 n/r and they were really over done. I agree with your statement no one likes overcooked chicken breasts.

    • Ashley Fehr says

      I use high pressure. If your chicken breasts are smaller you may be able to reduce the cook time. My chicken breasts are usually over 165 degrees F but they are still juicy and perfectly tender.

      • Judy says

        I would rate this one star, but have a feeling it was user error. Chicken was HORRIBLE… rubbery and over-cooked. I did 4 chicken breast for 8 minutes and slow release for 10. Is this too long? Any idea what I am doing wrong? My chicken is always horrible in the instapot. The only one time it was not over cooked was when I did a quick release, but so many recipes call for slow release….so I keep trying it 🤦🏻‍♀️ This is the last time. I do not get how everyone ends up with fantastic chicken!! Or do people just like rubbery dry chicken?! 😉 Lol

  10. Joan says

    Id love to try this recipe, but I only have 4 ounce chicken breasts.
    What would be the correct time for a 4 ounce breast — pressure time
    and would I use natural release of 10 minutes?

    • Ashley Fehr says

      Hi Joan! 4 oz is on the smaller side so I would probably reduce the cook time by a couple minutes, maybe 5-6 minutes? It may take a bit of trial and error. And yes I would keep the natural release of 10 minutes

    • 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.

  11. 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

  12. 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!

  13. 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!

  14. 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.

  15. 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. 😫

  16. 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.

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