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
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
Kristine says
Finally, an instant pot recipe for chicken that didn’t turn out dry! This will be my new go-to recipe for easy cooked chicken. I doubted putting the butter in but I was glad I did, and the broth will be great to use in something else. I did everything the same except I subbed out 21-seasoning salute from Trader Joe’s instead of Italian seasoning. Thanks for the recipe!
The Recipe Rebel says
Hi Kristine! So glad you enjoyed the chicken! Thank you for this review!
Jay says
You had me at dump and go!
First time doing chicken breast this way. I did 2lbs for 9min. Caribbean roasted garlic spice mix with Knorr’s Roasted Chicken base in a Cup of water, topped with 1.5 Tbsp. of butter. Fingers crossed!
The Recipe Rebel says
Hi Jay! Hope you enjoy it!
Mary says
I would love to try this recipe. Unfortunately my daughter is allergic to dairy products so I can’t use the butter. Is it possible to use olive oil instead of butter? If so how much olive oil? Will really appreciate your reply. Thank you.
Ashley Fehr says
Absolutely! You can also use vegan margarine. I would use the same amount.
Toni says
Thanks for this! It turned out really juicy!
Ashley Fehr says
I’m so glad!
Kathy says
Can I use frozen chicken?
The Recipe Rebel says
Hi Kathy! Yes you can, but for this recipe I would not use it! If you would like to use it, I have a whole post written about it: https://www.thereciperebel.com/cook-frozen-chicken-breasts-instant-pot/
LAUREN KELLY says
All I can say is, this was cooked to perfection!! So easy!
Ashley Fehr says
Thanks Lauren!
Lisalia says
The quickest and easiest way to perfect chicken. Thanks for another winning instant pot recipe!
Ashley Fehr says
I’m so glad! Thanks Lisalia!
cindy says
Chicken is very moist and flavorful. This recipe is so simple yet so versatile !
Ashley Fehr says
Thanks Cindy! I’m glad you liked it!
Carol says
This was a hit. The gravy was so good, my husband thought it was store bought.
Ashley Fehr says
Thanks Carol! I’m glad to hear that!
Kerri Dempsey says
Very moist and flavorful.
Thanks!
Ashley Fehr says
Thanks Kerri!
Stephanie says
I needed a quick dinner tonight and had 3 pounds of fresh boneless, skinless, chicken breast. I made this recipe and sliced the moist chicken over the top of a pesto pasta. It was so easy and tasted wonderful! Thank you!
Ashley Fehr says
Thanks Stephanie!
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!