This recipe for Instant Pot Chicken Breast is the BEST way to make chicken breasts in the Instant Pot. Whether using fresh or frozen chicken breast, this method produces perfectly cooked, juicy chicken every single time.
The combination of using pineapple juice along with the correct timing for cooking Instant Pot Chicken Breast makes this a WINNING recipe! No more tough, rubbery, or dried-out chicken breast!
Perfect Instant Pot Chicken Breast
The Instant Pot reigns supreme when it comes to making meals quickly. Within minutes, I can have perfectly cooked rice, baked potatoes, sweet potatoes, chicken stock, or beans.
But chicken breast can be a bit more tricky to cook perfectly. Thankfully, after 20 plus tries, I have perfected cooking Instant Pot Chicken Breast. In fact, now I prefer preparing chicken breast in the Instant Pot over any other cooking method.
Whether fresh or frozen, I can whip up Instant Pot Chicken Breasts in record time and they turn out perfectly tender and juicy every single time.
What You Need
- Chicken Breasts: Fresh or frozen, small or large, you can use any boneless, skinless chicken breasts you have on hand.
- Pineapple Juice: The secret to my instant pot chicken breast that makes it SO much better than any other recipe is PINEAPPLE JUICE! The pineapple juice may sound like an odd addition for cooking savory chicken breast, but it really does add a perfect subtle flavor and helps to tenderize the chicken. If you don't have pineapple juice on hand, use chicken stock.
- Seasonings: Salt, pepper, and minced garlic are the perfect complement to the chicken and pineapple. Feel free to season the chicken breast with Seasoned Salt, Taco Seasoning, or any other combination of your favorite seasoning blends.
How to Make Instant Pot Chicken Breast
- Place chicken breasts in the inner pot of the instant pot and season with salt and pepper.
- Add in 1 cup pineapple juice or chicken stock and season with minced garlic or garlic powder.
- Place lid on instant pot and be sure vent knob is pointed towards sealed.
- Set pressure cooker to the cooking time based on the size of chicken breasts. NOT how many chicken breasts you are cooking.
- Once the cooking time has elapsed, let the pressure release naturally for 10 minutes before doing a quick release of pressure. This is key to keeping your chicken breasts tender--don't be tempted to do a quick release of pressure.
- Remove the chicken breasts from the liquid and let rest for 5-10 minutes before serving or shredding.
Instant Pot Frozen Chicken Breast
The process for cooking frozen chicken is not much different than cooking thawed or fresh chicken breast. But there are 2 things to keep in mind.
- You will need to add 4 minutes to the cooking time.
- If your chicken breasts are frozen together, I suggest placing them in a bowl of cold water for a couple of minutes until you can break them apart into individual breasts. They need to be separated, not frozen together, or you will end up with chicken that is not cooked evenly.
Size Matters
You determine the cooking time based on the size of individual breasts, not total pounds. This recipe was developed using organic chicken breasts which tend to run smaller than conventional chicken breasts.
The combination of using pineapple juice along with the correct timing for cooking Instant Pot Chicken Breast makes this a WINNING recipe! No more tough, rubbery, or dried-out chicken breast!
- 6-ounce chicken breasts: 6 minutes on high pressure for fresh/ 10 minutes on high pressure for frozen chicken
- 8-ounce chicken breasts: 7 minutes on high pressure for fresh/11 minutes on high pressure for frozen chicken
- 10-ounce chicken breasts: 8 minutes on high pressure for fresh/12 minutes on high pressure for frozen chicken
As for how to determine the size, 1 pound is 16 ounces. So if you have a package that is a pound and a half, that is a total of 24 ounces. If there are 4 chicken breasts, you would divide 24 by 4. This tells you each breast would weigh about 6 ounces each.
What if the Chicken is not Cooked?
Chicken needs to reach an internal temperature of 165 degrees Fahrenheit before safe to consume.
Once your cook time has elapsed and pressure has been released, check the internal temperature of your chicken breast. If less than 160 degrees, place the lid back on the pressure cooker and cook for an additional 2-5 minutes on high pressure.
If the chicken has reached 160 degrees, it will reach 165 degrees as it rests.
Instant Pot Shredded Chicken
- Cook the chicken as the recipe directs.
- Once cook time has elapsed and pressure has been released, remove the chicken breast from the instant pot and place it into a large mixing bowl along with ½ cup of the cooking liquid.
- Shred the chicken, using two forks, a handheld mixer at medium speed, or a stand mixer at low speed. Alternatively, you can shred the chicken right in the inner pot of your instant pot using 2 forks or a handheld mixer.
Pro-Tips for Perfect Instant Pot Chicken Breasts
- REMEMBER: Set the cook time based on the size of chicken breasts--NOT how many chicken breasts you are cooking.
- Don't use the Poultry Setting! The poultry button is a PRE-Determined time based on AVERAGE chicken. Not chicken breast, not chicken thighs, not a whole chicken--just chicken. You need to control the time you cook your chicken breast yourself! Instead, I always recommend cooking on high pressure using the manual or pressure cook setting to adjust the cooking time yourself. Read more about Instant Pot Functions to know how to properly use your Instant Pot.
- Be patient. It is always best to let the pressure release naturally for at least 10 minutes when cooking meat to keep it from becoming tough.
How to Serve
- Serve the chicken breast as the main entree. It is delicious plain or with barbecue sauce.
- Slice up the chicken breast and serve over a salad.
- Toss sliced or cubed chicken breast with BBQ sauce or Buffalo Sauce and use for Buffalo Chicken Salad or BBQ Chicken Salad.
- Cut the chicken breast into chunks and use it to make a Chicken Salad Sandwich.
- Shred the chicken breast to use for Creamy and Cheesy Chicken and Rice, Chicken Pot Pie, Chicken Enchiladas, or Parmesan Chicken Casserole.
Storage Instructions
Instant Pot Chicken Breast can be stored in the refrigerator for up to 3 days and frozen for up to 3 months. You can freeze the chicken whole, sliced, or shredded.
More Instant Pot Chicken Recipes
- Instant Pot Rotisserie Chicken--The best method for cooking a whole chicken in the Instant Pot this recipe produces flavorful, juicy, tender "roast" chicken.
- Instant Pot Buffalo Chicken--Tender chicken that is perfectly spiced with buffalo seasoning, this recipe is a great base for numerous dishes.
- Instant Pot Chicken Tacos--Made with just 4 ingredients and a few minutes of prep, this is one of the easiest, tastiest Instant Pot chicken recipes.
- Instant Pot Chicken Thighs--This is a great basic recipe for cooking bone-in, skin-on chicken thighs.
- Instant Pot Teriyaki Chicken--This easy instant pot recipe can be made with chicken thighs or chicken breasts and is coated in a delicious sweet and savory teriyaki sauce.
If you enjoyed this Instant Pot Chicken Breast recipe, please be sure to take the time to leave a comment and a review.
Instant Pot Chicken Breast
Ingredients
- 3 pounds chicken breasts fresh or frozen see notes on timing
- 1 cup pineapple juice, or chicken stock use 1.5 cups if using an 8 quart instant pot
- 1 tablespoon minced garlic
- 2 teaspoons kosher salt 1 teaspoon if using chicken stock
Instructions
- Place chicken into the inner pan of the Instant Pot. Sprinkle the chicken with salt. Pour the pineapple juice over the chicken breast and add the minced garlic. (Use 1 cup of liquid for a 3 or 6 quart Instant Pot and 1.5 cups of liquid for 8 quart Instant Pot.)
- Close lid and turn vent to the closed (sealed) position.
- Set Cook Time BASED on Size of Chicken Breasts (The cook time is for what each chicken breast weighs--not what the TOTAL weight is)Small Chicken Breast (6-ounce chicken breasts) set time for 6 minutes on high pressure for fresh/ 10 minutes on high pressure for frozenMedium Chicken Breast (8-ounce chicken breasts) set time for 7 minutes on high pressure for fresh/11 minutes on high pressure for frozenLarge Chicken Breast (10-ounce chicken breasts) set time for 8 minutes on high pressure for fresh/12 minutes on high pressure for frozen
- Allow to release naturally for 10 minutes, and then do a quick release if needed.
- Remove chicken from liquid and rest chicken for 5-10 minutes.
- Serve as desired.
To Shred Instant Pot Chicken
- Prepare chicken as recipe directs above. Once cook time has elapsed and pressure has released naturally for at least 10 minutes, remove the cooked chicken breast from the instant pot and drain off all but ½ cooking liquid. Add chicken and reserved liquid back into the inner pot or a large mixing bowl and shred with two forks or a handheld mixer on medium speed. You can also shred in a stand mixer on low speed.
Equipment Needed
Notes
Nutrition
This recipe was updated with new step-by-step pictures in 2021, but the recipe has not changed. The old picture for reference is below.
Kamille
Hi! I tried the cooking time with 6 thawed 8oz chicken breasts...8 minutes. The blog says 7 but I added a minute because it just seemed too short 🤣 the instant pot depressurized before 10minutes elapsed after cooking for 8 minutes. The chicken was not done. Where did I go wrong? Is it 7minutes per 8ozchicken breast?
Kristen Chidsey
Hi Kamille! I would suggest checking to be sure you used cold, not warm stock or pineapple juice, and that your pressure was set to high not low. If all that was the case, it may have been that the chicken was not fully defrosted, or your model runs a bit cooler.
Kendra
Yeah thanks so much! I’ve loved my ip for 2 years now but it’s so nice to get great ideas and tips. Do you think the pineapple juice would help with beef so I can make shredded beef meals?
Kristen Chidsey
Hi Kendra! I do think pineapple and beef are a great combo--especially when using the beef for Tex Mex recipes. I also love adding in a bit of horseradish for pot roast and stew to help tenderize.
Lula
I have 3 frozen boneless, skinless, chicken breasts equalling 3 pounds. Are they the same weight as thawed? Are the cooking times above for thawed or frozen? How long do I cook my 3 pounds of frozen chicken?
Kristen Chidsey
Hi Lula! The cooking time for chicken breasts is based on the size of 1 chicken breast, regardless of how many chicken breasts you have. It sounds like your chicken breasts each weigh 1 pound. If the chicken is thawed, I would cook for 15 minutes on high pressure. If the chicken is frozen, I would be sure the breasts are not frozen in one lump (they need to each be separated) and then cook for 19 minutes on high pressure. I hope that helps.
Cindi
Kristen's,
Hello! I am so happy that I found your instant pot chicken with pineapple juice recipe! My family loves it! Your recipe is so quick and easy to make! My chicken turns out perfect every time!
I use the cooked chicken breast by themselves and in other recipes that call for already cooked chicken breasts. Tonight I made the chicken breasts and cut the breast up and put them on a salad with strawberries, blueberries, cheese, and raspberry sweet and sour dressing. It was yummy!
Thank you so much for sharing your instant pot recipes! I have made several of your recipes. They have all been so delicious and easy to make! Thanks!
Kristen Chidsey
That salad sounds delicious Cindi! I am so glad you are enjoying my recipes--especially this Instant Pot Chicken Breast Recipe. Thanks for sharing 🙂
Tammy
Made this tonight and served with Ramen and corn on the cob as sides. While the chicken was moist the flavor was lacking. Ended up shredding the chicken and mixing it with the Ramen and it was very tasty! I'll make this again to be used in different entrees like chicken enchiladas or tortilla soup.
Kristen Chidsey
Hi Tammy. I am happy to hear the chicken was cooked the way I promised. As for flavor, feel free to add any dried seasonings you like 🙂
Cory
I'm new to the IP and I just did 2 - 1lb chicken breast (frozen), prior to finding your recipe, for 30 minutes attempting to make pulled chicken. I used a little over 1 cup of chicken broth. The chicken turned out tough and chewy. I wouldn't say it was dry but it was tough and chewy. Afterwards, I went searching the web and ended up here. So, from what I've read here, I probably should have done them for only 15 minutes with a 10 minute natural release? Is that correct? Thanks in advance. 🙂
Kristen Chidsey
That is correct Cory! Next time will be better 🙂
Larry
Since Cory said frozen shouldn't the time have been 19 minutes for 1 lb each breasts?
Kristen Chidsey
Yes, that is what I said, 15 minutes for thawed chicken, 19 for frozen 🙂