Cooking chicken breasts in a pressure cooker is one of my favorite ways to get a quick, hands-off dinner on the table. This Instant Pot chicken breast recipe is ready in just 15 minutes and turns out perfectly juicy every time. With a simple blend of Italian seasoning, onion powder, garlic powder, salt, and pepper, it’s flavorful, versatile, and ideal for busy weeknights. These chicken breasts in the Instant Pot are perfect served with your favorite sides, shredded for tacos, or prepped ahead for meal planning.
Pressure Cooker Chicken Breasts
I’m a big fan of Instant Pot chicken because it’s fast, hands-off, and always delicious. No more dry, overcooked meat! These chicken breasts in a pressure cooker cook evenly and retain their natural juiciness. You don’t need fancy ingredients; just a few pantry staples create a protein-packed base for dozens of recipes.
The versatility is unmatched: slice them for salads, sandwiches, or grain bowls, or shred them for soups, tacos, or casseroles. With minimal effort, you get tender, flavorful chicken that keeps your weeknight dinners stress-free.
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Rest the Chicken for Maximum Juiciness
After pressure cooking, let the chicken breasts rest in the Instant Pot for 5 minutes before slicing or shredding. This allows the juices to redistribute throughout each breast, keeping them tender and moist. Lean proteins like chicken breast can dry out quickly under high heat, so this simple step ensures every bite is juicy and flavorful.
Instant Pot Chicken Breast Recipe
Equipment
- Instant Pot
Ingredients
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
Instructions
- Combine seasonings in a bowl.1 teaspoon Italian seasoning, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Season both sides of each chicken breast to taste.3 pounds boneless, skinless chicken breasts
- Set the Instant Pot to 'saute' (you can also do this on the stovetop, then brown the chicken breasts on each side for 1-2 minutes. This step is optional but seals in flavor.
- Place trivet inside the Instant Pot.
- Pour chicken broth into the pot (directly over the chicken).1 cup chicken broth
- Seal cooker and set to HIGH pressure for 8 minutes.
- When it’s done, release the pressure valve and wait for pressure to release, then let the chicken rest another 5 minutes.
Notes
- If your chicken breasts are unevenly sized, I recommend pounding them to an even thickness so they all cook at the same rate.
- Let the seasoned chicken breasts sit at room temperature for 15-20 minutes before browning or pressure cooking for a more even, juicy result.
- I browned the breasts to give the chicken extra flavor and texture, but this step is optional.
- Always use at least 1 cup of liquid in the Instant Pot. This ensures proper pressure build-up and prevents the chicken from sticking or burning.
- The chicken was cooked nicely at 8 minutes. However, if you’re planning to shred, I prefer a 12-minute cooking time to make it more tender and more shreddable.
- If using frozen chicken breasts, ensure that they are fully defrosted before seasoning and cooking.
- Mix up your seasonings! I used a simple seasoning blend, but you can use your favorite herbs and spices.
- Let the chicken rest for 5 minutes before slicing and serving. This allows the juices to redistribute.
- Slice or shred chicken only when ready to use. Whole cooked breasts retain moisture better than pre-sliced chicken. Reheat gently with a splash of broth to avoid drying out.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Breast in the Instant Pot Step by Step
Mix the Seasonings: In a bowl, combine 1 teaspoon of Italian seasoning, ½ teaspoon of onion powder, ¼ teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
Season the Chicken: Season both sides of 3 pounds of boneless, skinless chicken breasts evenly.
Sear the Chicken: Set the Instant Pot to “SAUTÉ”, then brown the chicken breasts on both sides, for about 1-2 minutes each. You can also brown them in a pan on the stovetop if you prefer.
Cook the Chicken: Place the trivet in the Instant Pot, and place the chicken breasts on the trivet. Pour 1 cup of chicken broth into the pot, directly over the chicken. Seal the cooker and seat to “HIGH” pressure for 8 minutes (or 12 minutes if planning to shred). Then, release the pressure valve. Let the chicken rest for 5 minutes before serving.
How to Store, Freeze, and Reheat
Store leftover pressure cooker chicken breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating quickly in the microwave, or covered in the oven at 350°F for about 10 minutes.
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