How To Cook Chicken Breast in the Instant Pot

Food & Recipes

How To Cook Chicken Breast in the Instant Pot

Cooking chicken breast isn’t always easy—it can turn out dry or tough, especially when you’re short on time. This Instant Pot method solves that problem. You’ll have juicy, flavorful chicken in less than 30 minutes with hardly any work. Pressure cooking keeps the chicken moist and full of flavor, so it’s great for salads, tacos, or quick dinners. After years of testing, I can say this Instant Pot chicken breast recipe always works.

What Is Instant Pot Chicken Breast?

Instant Pot chicken breast is an easy recipe that uses pressure cooking to make plain chicken tender and juicy. Just season the chicken, add some liquid, and let the Instant Pot handle the rest. You don’t need an oven or stovetop. The chicken cooks evenly and is simple to shred or slice. This method is great for meal prep, saves time, and is safe thanks to the Instant Pot’s temperature control.

Why You’ll Love This Recipe

  • Juicy texture: Pressure cooking keeps steam in, so the chicken stays moist, unlike grilling or baking.
  • Hands-off ease: Only 8 minutes of cooking plus natural release, making it perfect for weeknight dinners.
  • Time-saving: You can go from fridge to table in 30 minutes, giving you more time for sides or family.
  • Versatile flavor: The simple seasoning is a great base for all kinds of meals, like wraps or soups.
  • Reliable every time: You’ll get the same great results whether you’re new to cooking or experienced.

Ingredients

Serves 4 (about 1 pound cooked chicken).

  • 4 boneless, skinless chicken breasts (6–8 ounces each, fresh or thawed)
  • 1 cup chicken broth (low-sodium preferred)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked for extra flavor)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil (for sautéing)

Optional Substitutions

  • Bone-in breasts: Add 2 extra minutes of cook time.
  • Chicken thighs: Use boneless for similar juiciness; reduce salt slightly.
  • Broth alternatives: Vegetable broth or water with a bouillon cube.
  • Seasonings: Swap paprika for Italian herbs or chili powder.

Step-by-Step Cooking Instructions

  1. Pat the chicken breasts dry with paper towels so the seasoning sticks and the chicken browns better. Sprinkle both sides with garlic powder, onion powder, paprika, salt, and pepper.
  2. Turn your Instant Pot to sauté mode on medium. Add olive oil and wait about a minute until it looks shiny. Sear the chicken for 2 minutes on each side until it gets a golden-brown crust. You’ll notice the savory smell from the spices.
  3. Cancel sauté mode. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. This prevents burn warnings.
  4. Place chicken breasts in a single layer in the liquid. Secure the lid, set the valve to sealing. Cook on high pressure for 8 minutes (fresh) or 10 minutes (frozen).
  5. Let the pressure release naturally for 10 minutes. The pot will beep and the steam will settle. Then, turn the valve to venting to release any remaining pressure. The chicken should be 165°F inside and the juices should run clear.
  6. Remove chicken to a plate. It firms up as it rests. Shred with forks for pulled chicken or slice against the grain for even pieces. Use the cooking liquid as broth for rice or gravy.

Variations and Customizations

Make it your own with simple tweaks.

Dietary Swaps:

  • Keto/low-carb: Skip carbs on the side; pair with cauliflower rice.
  • Dairy-free/gluten-free: Naturally fits; check broth label.
  • High-protein: Double chicken, use the same liquid.

Flavor Variations:

  • BBQ: Add ¼ cup barbecue sauce after cooking; broil for 2 minutes to char.
  • Mexican: Mix in cumin, lime juice, and cilantro after cooking.
  • Asian-inspired: Soy sauce, ginger, and sesame oil in place of broth.

Equipment Alternatives:

  • No Instant Pot? Use a stovetop pressure cooker—same timing.
  • Slow cooker: Low for 4–6 hours after searing.
  • Air fryer: 375°F for 15–18 minutes, flipping halfway.

Expert Cooking Tips

I’ve cooked a lot of chicken, so here are my best tips. Fresh chicken gives the best results. Frozen works too, but make sure it’s thawed evenly. Always use a meat thermometer because color can be misleading. If you want to shred the chicken, let it rest for 5 minutes after cooking so it comes apart easily.

To make gravy from the pot juices, turn on sauté and whisk in a tablespoon of cornstarch mixed with water. Taste and add more salt at the end, since broths can be different. Store leftovers in airtight containers for up to 4 days, or freeze in portions. You can batch-cook for salads all week. If you make a bigger batch, don’t fill the pot past the max line.

Common Mistakes to Avoid

  • Overcrowding the pot: If you add too much chicken at once, it will steam instead of sear. Cook in batches if needed.
  • Skipping the sear: You’ll miss out on flavor, and raw spices can taste bitter.
  • Immediate quick release: This can make the meat tough. Letting the pressure release naturally keeps it juicy.
  • Ignoring burn notice: Always deglaze well after sautéing.
  • Undercooking frozen chicken: Add 2 minutes, then test the temp.

Real Cooking Scenario

Last Tuesday, I rushed home after school pickups with hungry kids waiting. I put seasoned chicken breasts in, hit start, and prepped a quick salad. Twenty-five minutes later, the pot signaled done, and the aroma filled the kitchen. I sliced it warm over greens with dressing from the pot juices. The kids devoured it in wraps, and I had lunch prepped for tomorrow: zero stress, total win.

FAQs

How long to cook a chicken breast in an Instant Pot?
Fresh: 8 minutes high pressure + 10-minute natural release. Frozen: 10–12 minutes. Always check 165°F internal temp.

Can I cook frozen chicken breasts in an Instant Pot?
Yes, no thawing needed. Add 2 minutes to the cook time. Ensure a single layer for even cooking.

Is it safe to cook raw chicken in an Instant Pot?
Absolutely—reaches safe temps fast. Pot’s sealing prevents bacterial growth.

How do I keep Instant Pot chicken moist?
Sear first, use broth, natural release. Don’t fully release.

Can I shred an Instant Pot chicken breast?
Yes, rest for 5 minutes, then shred. Pot liquid adds moisture to pulled chicken.