The JUICIEST Instant Pot Chicken Breast! Made with an all purpose seasoning and one secret ingredient, this makes the perfect pressure cooker chicken breast!
Table of Contents
- Reasons to love this Instant Pot Chicken Breast:
- Ingredients needed:
- How to make the juiciest Instant Pot Chicken Breasts:
- Tips and tricks:
- Instant Pot Chicken Variations:
- What to serve with chicken breasts:
- Storage:
- Can I do a quick release?
- Tools you’ll need to make this Instant Pot chicken recipe:
- Juicy Instant Pot Chicken Breast Recipe
I love stocking the fridge with the essentials to make meals easy for a busy weeknight!
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.
It’s an easy recipe for weekly meal prep!
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, or sear them first if you have a few extra minutes! 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
Ingredients needed:
- Chicken breasts: choose good quality chicken as it makes all the difference. Not all chicken, and not all grocery store meat departments, are created equally. If you’re having trouble making juicy chicken breasts, you may want to test out a couple different brands to see which turns out best. This recipe is for skinless, boneless chicken breast — if you have bone-in chicken breasts you will want to add some extra cook time.
- Oil: if you choose to sear your chicken, you’ll need a bit of oil in the pot. I use canola oil because it has a neutral flavor and high smoke point, but any oil with a high smoke point will work, including olive oil.
- Dry Rub Seasonings: this is my favorite combination of flavors to use for seasoning chicken breasts. They are packed with flavor, and yet they still pair well with so many things. Feel free to add your own twists or adjust the spices to your tastes.
- Chicken broth or chicken stock: using broth to pressure cook adds much more flavor than water. If you only have water, that will work but you may want to add in chicken bouillon or increase the seasonings.
- Butter: yes, it’s true. Since chicken breasts are so lean, I like to add a bit of fat to the cooking process to keep them so juicy. It’s my favorite way to make them!
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 to cook chicken breasts in the Instant Pot:
The full recipe can be found in the recipe card below.
- Season: combine your seasoning and season chicken well on all sides.
- Sear: this step is optional is a new one here. I don’t always sear my chicken but I decided to add it to this recipe because it adds such nice color. If you’re in a hurry, you can simply throw everything in like we’ve done in the past.
- Deglaze: add your broth to the hot pan and scrape to remove any browned bits from the bottom of the pot.
- Pressure Cook: add your chicken breasts back in and top with butter. You can skip the butter, but it does add nice flavor and keeps them juicy! Cook on high pressure for 8-10 minutes, depending on the size of the chicken breast. Allow the pressure to release naturally for 10 minutes then release the remaining pressure.
Tips and tricks:
- 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 — 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 for juicy chicken breast, and my internal temperature is always around 180 degrees F.
Instant Pot Chicken 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.
- Try this Instant Pot Salsa Chicken for taco night!
- Slice and toss in barbecue sauce for easy Instant Pot BBQ Chicken.
- Toss with mayo for a quick chicken salad.
- Got frozen chicken chicken breast? 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!
- Don’t throw out the cooking liquid! Add it to soup or thicken it with a corn starch slurry to make gravy.
What to serve with chicken breasts:
- Easy Instant Pot Potato Salad — easy to make ahead and store in the fridge until dinner!
- Cream Cheese Mashed Potatoes Recipe — you can’t go wrong with cream potatoes.
- Air Fryer Green Beans — if you’re looking to skip the oven, these are the perfect veggie side.
- Broccoli Casserole — creamy, and cheesy and top with crushed cheese crackers!
- Creamy Cavatappi Pasta — simple and so delicious! You can even stir the chicken right in.
- Mom’s Homemade Buns — fluffy and golden every time! You could use them to make a fabulous sandwich.
Storage:
How long can I store it?
Leftover chicken can be refrigerated for up to 4 days in an airtight container. This is perfect for meal prepping!
Can I freeze leftovers?
Absolutely! Cooked chicken can be frozen for up to 6 months. You can chop and use it to round out pastas, soups and many other meals.
Can I do a quick release?
Hypothetically, you can do a quick release but it’s not recommended for meat or poultry because it can dry it out quickly.
I recommend allowing for a 10 minute minimum natural release, then opening the valve to remove the chicken.
Tools you’ll need to make this Instant Pot chicken recipe:
- Instant pot or electric pressure cooker: 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.
- Do I need a trivet? 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, and they are incredibly juicy.
Juicy Instant Pot Chicken Breast
written by Ashley Fehr
The JUICIEST Instant Pot Chicken Breast! Made with an all purpose seasoning and one secret ingredient, this is the perfect pressure cooker chicken breast!
Cuisine American
Course Main Course
Servings 4 servings
Calories 170cal
Ingredients
- ¾ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 4 boneless skinless chicken breasts (225 grams each roughly) 2 lbs total
- 2 tablespoons oil
- 1-1 ½ cups low sodium chicken broth*
- 1 tablespoon unsalted butter
Instructions
- Combine seasoning ingredients: Italian seasoning, salt, paprika, garlic powder, black pepper. Sprinkle over all sides of chicken.
- (Optional) Turn the Instant Pot to saute and wait until it reads 'hot'. Add oil. Sear chicken breasts on both sides (you may have to do two batches) until golden brown, about 2 minutes per side. Remove from the Instant Pot.Add the broth and scrape the bottom to remove any browned bits.
- Place the chicken breasts into the Instant Pot with the broth and top with the butter.
- 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
Instant Pot model:
I use a 6 quart Instant Pot for this recipe. 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.
Storage:
How long can I store it?
Leftover chicken can be refrigerate for up to 4 days. This is perfect for meal prepping!
Can I freeze leftovers?
Absolutely! Cooked chicken can be frozen for up to 6 months. You can chop and use it to round out pastas, soups and many other meals.
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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April Lawton says
I did this with beef stock and 3 medium sized chicken breast! Worked perfect!!!
Ashley Fehr says
Thanks April!
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
Hollie says
Hi! Can you halve or double this recipe?
Ashley Fehr says
You can do either 🙂
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 😀
Ashlynn Ferrand says
She said butter multiple times.
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!
Joy says
What if I use the sauté feature to brown my chicken beasts first for color, do you think 5 minutes would be good enough?
Ashley Fehr says
5 minutes would probably be about right
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!