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chicken breasts cooked in instant pot
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4.72 from 14 votes

Instant Pot Chicken Breast Recipe

This Instant Pot chicken breast recipe creates perfectly juicy and tender chicken in just 15 minutes! So quick and easy!
Prep Time4 minutes
Cook Time8 minutes
Total Time12 minutes
Course: Main Course
Cuisine: American
Servings: 8 people
Calories: 197kcal
Author: Becky Hardin

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
    seasonings for instant pot chicken breast in a glass bowl.
  • Season both sides of each chicken breast to taste.
    3 pounds boneless, skinless chicken breasts
    four raw seasoned chicken breasts on a wooden cutting board.
  • 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.
    seared chicken breasts in an instant pot.
  • Place trivet inside the Instant Pot.
    a trivet set in an instant pot.
  • Pour chicken broth into the pot (directly over the chicken).
    1 cup chicken broth
    seared chicken breasts on a trivet in an instant pot.
  • Seal cooker and set to HIGH pressure for 8 minutes.
    an instant pot timer set to 8 minutes.
  • When it’s done, release the pressure valve and wait for pressure to release, then let the chicken rest another 5 minutes.
    cooked chicken breasts on a trivet in an instant pot.

Video

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.
Storage: Store Instant Pot Chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Calories: 197kcal | Carbohydrates: 1g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 450mg | Potassium: 653mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg