Miley This Instant Pot Chicken Breast is the perfect quick weeknight dinner! Ditch the dry, rubbery chicken and make your own, pressure cooker style, much juicier and homemade. Comfort food at its finest.
OK, I hate to admit this but I actually secretly struggle with cooking chicken breast. When I was starting out and I lived on my own, I overcooked them quite a bit. But now that I’m a confident cook, ahem, I am more conscious of my technique and would actually like to enjoy what I’m eating, I use the Instant Pot myself.
Last time I was meal prepping and looked at the package of chicken breast I saw this appliance sitting there and I remembered that this was the easiest method. Rather than turn on the oven, being the food blogger that I am, I decided to pressure cook it myself.
I’m glad I did, because this could not get any easier. With just a few seasonings, you have healthy protein at its finest. I mean, in case you haven’t figured this out before, I am a chicken lover, so anytime you give me tender meat ready for salads and wraps, I’ll be your best friend for life. No lie!
- 𝟵 𝗠𝗮𝗰𝗵𝗶𝗻𝗲𝘀 𝗶𝗻 𝟭: Pressure Cook, Rice, Steam, Sterilize, Oatmeal/Porridge, Stew/Broth, Bean/Grain, Meat/Poultry, Slow Coo…
- 𝗦𝗮𝗳𝗲𝗿 𝗩𝗲𝗻𝘁𝗶𝗻𝗴 𝗗𝗲𝘀𝗶𝗴𝗻: The Seal/Vent button away from the steam release value, and the 30° backward-angled steam release …
- 𝗘𝗮𝘀𝘆 𝗧𝗼 𝗖𝗹𝗲𝗮𝗻: Stainless steel, fingerprint-resistant housing, the 0.5-inch widened pot gap, and the dishwasher-safe lid…
Why You’ll Love This Recipe
This method takes the stress out of cooking chicken and gives you dependable results.
Always juicy: Pressure cooking keeps the meat soft and moist.
Fast cooking: Dinner comes together in minutes.
Hands off: The Instant Pot does most of the work.
Versatile flavor: Season it once and use it all week.
Great for prep: Stays tender even after reheating.
Beginner friendly: Clear steps with no guesswork.
Ingredients
For the Chicken:
- 2 pounds boneless skinless chicken breasts
- 1 cup chicken broth or water
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
Optional additions:
- Fresh herbs like parsley or thyme
- A squeeze of lemon juice
- Extra seasoning blends you enjoy
Step by Step Instructions
1. Prepare the Chicken
Start by patting the chicken breasts dry with paper towels. This helps the seasoning stick evenly. Sprinkle salt, pepper, garlic powder, onion powder, and paprika on all sides. Rub gently so every piece gets coated.
2. Set Up the Instant Pot
Pour the chicken broth into the Instant Pot insert. Place the trivet inside so the chicken sits above the liquid. This keeps the meat tender without boiling it.
3. Add the Chicken
Lay the seasoned chicken breasts on the trivet in a single layer. Drizzle olive oil over the top for added moisture and flavor. Avoid stacking too tightly so steam can circulate.
4. Pressure Cook
Lock the lid and set the valve to sealing. Cook on high pressure based on thickness. Smaller breasts need about eight minutes while thicker ones need ten. The pot will take a few minutes to build pressure first.
5. Natural Release
Once cooking finishes, allow a natural pressure release for five minutes. This step keeps the juices inside the chicken. After that, carefully switch the valve to venting.
6. Check and Rest
Open the lid and check that the chicken cooked through. Transfer it to a plate and let it rest for a few minutes. Resting helps the juices settle and keeps each bite tender.
Tips and Variations
- Season generously for deeper flavor.
- Add lemon slices to the pot for brightness.
- Use low sodium broth if watching salt.
- Slice after resting for cleaner cuts.
- Shred warm chicken easily with forks.
Serving Suggestions
Instant Pot Chicken Breast fits into so many meals. Slice it for salads with fresh greens and light dressing. Pair it with rice, roasted vegetables, or mashed potatoes for an easy dinner.
For quick lunches, I like using it in wraps or grain bowls with sauce and crunchy toppings. The mild flavor works with almost anything you add around it.
Frequently Asked Questions
Can frozen chicken be used?
Yes. Add two extra minutes to the cooking time.
Does this work for shredded chicken?
Absolutely. Shred it while warm for best texture.
How do I keep it from drying out?
Follow the natural release and let it rest before cutting.
Can I double the recipe?
Yes. Just avoid stacking too tightly.
How long does it last in the fridge?
Cooked chicken keeps well for up to four days.
Final Thoughts
Instant Pot Chicken Breast solves the problem of dry boring chicken in the easiest way possible. Pressure cooking keeps everything tender while locking in simple seasoning.
This recipe fits real life. It saves time, works for planning ahead, and gives you chicken that stays juicy every single time.
Instant Pot Chicken Breast
Ingredients
For the Chicken:
- 2 pounds boneless skinless chicken breasts
- 1 cup chicken broth or water
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
Optional additions:
- Fresh herbs like parsley or thyme
- A squeeze of lemon juice
- Extra seasoning blends you enjoy
Instructions
- Prepare the Chicken: Start by patting the chicken breasts dry with paper towels. This helps the seasoning stick evenly. Sprinkle salt, pepper, garlic powder, onion powder, and paprika on all sides. Rub gently so every piece gets coated.
- Set Up the Instant Pot: Pour the chicken broth into the Instant Pot insert. Place the trivet inside so the chicken sits above the liquid. This keeps the meat tender without boiling it.
- Add the Chicken: Lay the seasoned chicken breasts on the trivet in a single layer. Drizzle olive oil over the top for added moisture and flavor. Avoid stacking too tightly so steam can circulate.
- Pressure Cook: Lock the lid and set the valve to sealing. Cook on high pressure based on thickness. Smaller breasts need about eight minutes while thicker ones need ten. The pot will take a few minutes to build pressure first.
- Natural Release: Once cooking finishes, allow a natural pressure release for five minutes. This step keeps the juices inside the chicken. After that, carefully switch the valve to venting.
- Check and Rest: Open the lid and check that the chicken cooked through. Transfer it to a plate and let it rest for a few minutes. Resting helps the juices settle and keeps each bite tender.
