Instant Pot Chicken Breast Juicy Tender

Ready for more Instant Pot recipes? Try my Instant Pot whole chicken, Instant Pot chicken thighs, Instant Pot brisket, and Instant Pot pork chops next. I love cooking chicken breast because it’s lean, healthy, and you can do no wrong. That said, the easiest way to cook chicken is in the Instant Pot (yes, even easier than my air fryer chicken breast!). It’s essentially all hands-off, and in minutes, you can be reaping the rewards of your labor (or lack thereof) with tender, juicy chicken breast.

Why I love this recipe

Takes less than 20 minutes. You don’t need to marinate the chicken to make them juicy. If you only have 20 minutes to spare, break out the Instant Pot. Works with fresh AND frozen chicken. Qnd you don’t have to thaw frozen chicken breasts first! Just add 5 minutes to the cooking time. Versatile. I actually like to cook chicken breasts as part of my meal prep using the IP. Like with any other chicken breast dish, you can pair it with almost anything.

Ingredients needed

Chicken breasts. I used boneless, skinless chicken breasts. It’s okay to use bone-in chicken breasts, but you’ll want to add an extra 2-3 minutes of cooking time. Spices. I use a blend of smoked paprika, garlic powder, and black pepper, but feel free to get creative. Salt. To taste. Olive oil. To saute the chicken breasts. Any cooking oil will work. Chicken broth. While water will work, using chicken broth is a good idea if you decide to make gravy with the leftover liquid.

How to cook chicken breast in the Instant Pot

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Loved it! Easy and flavorful. I did cut the breasts in half lengthwise since the breasts get so thick in half of it. Fast, easy, and lots of flavor! Could use this method with any preferred flavors.” – Kathy

Arman’s recipe tips

Quickly sear the chicken. Chicken cooks quickly, and since we don’t want tough or rubbery chicken, only sear it for 1-2 minutes per side. This is just enough to get a golden color and lock in the juices. Set a timer for natural pressure release. If it takes longer than needed, the chicken breasts will overcook. You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F. Don’t hesitate to check during the cooking process! Make a gravy. Don’t discard that leftover liquid–it’s gravy waiting to happen! Set the IP to the Sauté setting and bring the liquid to a boil. Mix one tablespoon of cold water with two tablespoons of cornstarch to make a slurry, then add this to the pot. Cook until thickened. Shred it! Like I do with my Instant Pot shredded chicken, once the chicken breasts are cooked, use two forks to shred them.

Storage instructions

To store: Store leftover chicken in an airtight container in the fridge for 3-4 days. My recipe suggests cooking 2 pounds of fresh chicken breast for 5 minutes under ‘High Pressure.’ However, the cooking time varies depending on the weight of the chicken breast. Here’s a guide to follow when cooking chicken breast in a pressure cooker.

1 lb – 4 minutes 2 lb – 5 minutes 3 lb – 6 minutes 4 lb – 8 minutes 5 lb – 10 minutes

Add herbs. Like oregano, thyme, rosemary, or an Italian seasoning blend. Make it spicy. Add some red pepper flakes or cayenne pepper for a little kick. Marinade the chicken. Use my 4-ingredient chicken marinade to infuse even more flavor, or smother on some sugar-free BBQ sauce.

To freeze: Wrap each chicken breast with plastic wrap and store it in the freezer for up to three months. You can also shred chicken breasts before freezing them. To reheat: Reheat the chicken breast in the microwave or oven until hot.