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
written by Ashley Fehr
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
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
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!
Ashley Fehr says
Thanks for sharing Pete! I don’t think the temperature of the water will make a difference 🙂
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.
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.
Ashley Fehr says
Thanks Doug!
Elise Bass says
Hello, how long would I cook 11-12oz chicken breasts?
Ashley Fehr says
I would try 10 minutes and then check the internal temperature after a 10 minute natural release
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.
Ashley Fehr says
Thanks for your feedback Brenda!
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.
Ashley Fehr says
I’m so glad it turned out well!
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).
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!
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.
Ashley Fehr says
Thanks Janis!
Chuck Eddings says
Can I start with frozen chicken breast
Ashley Fehr says
My tips for using frozen chicken breasts are in the post above
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
Judy says
Question- my husband just pointed out there is a low pressure (vs high pressure) option. Is THAT what I have been doing wrong all this time? 🤔
Ashley Fehr says
It could be! All of my recipes use high pressure
Ashley Fehr says
Hi Judy! I would invest in a meat thermometer as it will help to figure out what the problem is. It is easier to know if it is undercooked or overcooked!
Georgia says
I made this tonight and it was great. My chicken breast was very large so I cooked mine 9 min in Chicken broth. High pressure. Natural release for 10 min and let chicken rest for another 5 min before cutting. My husband is very picky with food he eats and he even liked this. Win Win for me.
Ashley Fehr says
I’m so glad you liked it!
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.