I love this recipe for Instant Pot Chicken Breasts because I can use fresh or frozen chicken, it's completely hands off, and yields perfectly cooked chicken in about 25 minutes.
I love the ease of cooking chicken this way, and there are so many ways to enjoy it, like in chicken enchiladas, white chicken chili, or BBQ chicken pizza.
Have you tried cooking chicken breast in your Instant Pot yet? It is so easy and yields juicy chicken breast you can enjoy for dinner, meal prepping, or use in any recipes that call for cooked or shredded chicken. Once you try it, there’s a good chance you won’t go back!
For this recipe I've simply seasoned the chicken with salt and pepper but you can add whatever seasonings or spices that will enhance the flavor of the dish you are preparing.
How to cook fresh or frozen chicken breast in the Instant Pot:
- Place inner pot into the instant pot and place the trivet in the bottom.
- Add 1 cup of liquid to the instant pot (water, chicken broth, pineapple or apple juice).
- Place chicken breasts on top of the trivet in a single layer.
- Add salt and pepper or desired seasonings.
- Secure lid and make sure the vent is set to “sealed”. Pressure cook on high for 8-10 minutes for fresh chicken breast, and 10-12 minutes for frozen chicken (depending on the thickness of the breasts). Cook time stays the same no matter how much chicken you add to the pot; the pot will just take longer to come to pressure.
- Allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.
Can I cook frozen chicken breasts in the Instant Pot?
Yes, follow the same steps above, but pressure cook for 10-12 minutes. Make sure that the frozen breasts are all separated and not in a clump when you put them in the instant pot.
How do I know how long to cook the chicken breast?
The cook time for chicken breast is determined by the size of the individual breasts, not the total amount of chicken. Here is a general rule to follow: for chicken breasts that are under 2” thickness, cook for 8 minutes. For chicken breasts that are over 2” thickness, cook for 10 minutes. Chicken should reach an internal temperature of 165 degrees before you eat it. If you’re not sure if it’s cooked through, test with an instant read thermometer.
Should I use the poultry setting on the Instant Pot?
Be wary of the poultry setting on the instant pot. This setting is based on an average chicken breast, so looking at the thickness of your own chicken breasts will yield a more accurate cook. Cook the chicken on manual high pressure setting based on the thickness.
Do I need to use a trivet?
If you have the trivet that the instant pot comes with, it is best to cook the breasts in a layer on top of it. This will ensure the chicken is steamed and kept juicy instead of boiling in the liquid. But, if you are without a trivet, putting the chicken breasts directly into the liquid will work just fine, or you can make a rope of aluminum foil and use that as a make-shift “rack” on the bottom of the pot.
Should I add seasoning to my chicken?
Chicken breasts in the instant pot can be customized to whatever dish you are planning to put them in. Mexican food? Sprinkle with taco seasoning. Italian dish? Add some Italian seasoning or garlic. Or consider topping them with a simple teriyaki sauce.
For simple, versatile, chicken breast that can be used in meal prep, salad, etc, just add some salt and pepper along with your chicken broth or water. You can also use different juices for your liquid (such as pineapple or apple) for some added sweetness to the chicken.
What size of instant pot should I use?
You can cook chicken breasts in whatever size instant pot you have. Just make sure you add at least 1 cup of liquid, and then place the chicken in the pot in a single layer. If you have a smaller instant pot, simply cook your chicken in batches so you can keep it in single layers. If you have a larger instant pot, keep in mind it will take a little longer for your instant pot to come to pressure before cooking begins.
Pro Tips:
- Save the liquid at the bottom of your instant pot after cooking for a yummy and flavorful homemade chicken broth!
- For shredded chicken: Remove the trivet after cooking, and leave about ½ cup of liquid at the bottom of your pot. Put your chicken back in the pot with the liquid after it rests, and shred with a handheld mixer. Easy and quick shredded chicken!
Storing and Freezing Instructions:
Shred the chicken with forks or a hand mixer and freeze it in individual bags to easily add to any weeknight dinner. Thaw overnight in the refrigerator. Or, chop the chicken and refrigerate to add to lunches throughout the week.
Recipes for leftover cooked chicken:
- Chicken Alfredo Pizza
- Chicken Quesadillas
- Pesto Chicken Flatbread
- Chicken Caesar Wraps
- Chicken Tortilla Soup
- Arroz Chaufa
- Chicken Casserole
- Healthy Chicken Salad Lettuce Wraps
- Buffalo Chicken Dip
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Recipe
Instant Pot Chicken Breasts
Equipment
Ingredients
- 3 lbs boneless skinless chicken breast , fresh or frozen
- 1 cup liquid (water, chicken broth, apple, or pineapple juice)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Place your inner pot into the instant pot and place the trivet in the bottom.
- Add 1 cup of liquid to the instant pot (water, chicken broth, pineapple or apple juice).
- Place chicken breasts on top of the trivet in a single layer and season with salt, pepper or any seasonings you like.
- Secure the instant pot lid and make sure the vent is set to “sealed”.
- Pressure cook on high for 8-10 minutes for fresh chicken breast, or 10-12 minutes for frozen chicken (depending on the thickness of the breasts). Cook time stays the same no matter how much chicken you add to the pot; the pot will just take longer to come to pressure.
- When timer beeps, allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.
- If desired, test chicken with a thermometer; it should reach 165 degrees. (If it’s just shy, place the lid back on and allow it to rest for 5 minutes. If the chicken is still not cooked to at least 160 degrees, secure the instant pot lid and cook for 1-3 minutes longer, on high pressure.)
- Allow the chicken to rest 5 minutes before cutting, or shredding.
- For shredded chicken: Remove the trivet after cooking, and leave about ½ cup of liquid at the bottom of your pot. Place chicken back in the pot with the liquid after it rests and shred with a handheld mixer. Easy and quick shredded chicken!
Notes
Nutrition
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
Photography by Nikole from The Travel Palate.
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This is super easy and really good. I’ll be using this as my go-to for all my recipes calling for pre-cooked chicken.
I’m a new IP user and this is one of the first recipes I tried. I don’t think I realized the chicken would turn out so white. I should have browned it first; it was not super appetizing to eat it plain with lentils and rice as planned. It did not look like the photo. I think this recipe is best for chicken that you want to shred or put inside something (eg, burritos). Still, it came out nicely. Thanks for the recipe!
I needed to make 3 chicken breasts fast to shred into soup. Followed recipe and just added a teaspoon of chopped garlic. Came out perfect and the broth was great to add to the soup!
Instant success!
No nonsense and very easy to scale! Juiciest and quickest 6lbs of chicken breast I’ve seen in person.
Don’t use the trivet, place chicken in whatever liquid you use to avoid the rubber texture
Easy to follow!
Hi, it was easy but the chicken breast is like rubber… what did I do wrong?
You cooked chicken breast in an insta pot, that’s why it’s rubbery. Why would you use a pressure cooker when sauted chicken takes less than 15 minutes on the stove top and turns out very tender if cooked properly. A pressure cooker is for tough cuts of meat like chuck roast or pork butt (and its great for these, but not chicken). Chicken breasts need to be well seasoned and close to room temp before cooking on med heat maybe 5-6 minutes per side. Then let them rest for at least 5 minutes before serving. Always check chicken with a meat thermometer for doneness (165).
how do you turn the drippings into broth like you mentioned ?
This works great every time! Thank you!
How did it come out when you double layered it, because I’m going to have to do that too.
This will work fine, just make sure they are staggered and not just in a big clump.