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This Instant Pot Chicken Breast recipe is the method I rely on when I need tender, juicy chicken breasts using either fresh or frozen chicken breast. It's simple, incredibly versatile, and the perfected timing makes this recipe reliable.
Chicken breast is a weeknight hero. It is affordable, lean, and picky-eater approved. But let's be honest, chicken breast cooked in the Instant Pot has a reputation for turning rubbery. This Instant Pot Chicken Breast recipe changes that and has been a staple in millions of homes since 2017.
Kristen's Keys for Perfect Instant Pot Chicken Breast
Paying attention to these tips helps ensure your chicken breast is flavorful and tender, rather than dried-out or rubbery.
- Cook based on size, not total weight. Chicken breasts cook evenly when each breast is similar in size, as timing is determined by the size of each breast, not the combined weight.
- Skip the poultry button. That setting uses a preset time meant for average chicken, which is vague and unreliable. Manually setting the cook time gives you full control and consistent results.
- Allow for at least 10 minutes of natural pressure release. This gentle release keeps the meat tender and prevents moisture loss, which is key for lean protein like chicken breast.
- I prefer to use pineapple juice as the cooking liquid. I know this is unexpected, but the pineapple juice works to slightly tenderize the chicken while adding just a subtle background flavor. Paired with garlic, salt, and pepper, the chicken stays savory, not sweet. If pineapple juice isn't something you keep on hand, chicken stock works beautifully too.
- Cook from fresh or frozen. We have all forgotten to thaw chicken at times. The Instant Pot can safely cook chicken from frozen, but it's best to separate the breasts first, as cooking chicken in one solid hunk leads to uneven results. If your chicken breasts are frozen together, place them in a bowl of cold water just until you can break them apart into individual pieces.
5-Star Reader Review
This is my go to recipe for making shredded chicken! It's so moist and easy to shred. I almost always cook from frozen because I'm not really a planner when it comes to making meals. I've made this so many times now and it always comes out delicious! This recipe is for sure a keeper. Thank you for your recipes! -Brittany
How to Make Perfect Instant Pot Chicken Breasts
Whether you are cooking fresh or frozen chicken breasts, just learning to use your Instant pot, or are a seasoned user, this section will guide you through the process of making chicken breast in the Instant Pot, giving you helpful tips along the way.
Step One: Layer Ingredients
Place the chicken breasts in the inner pot and season with salt, pepper, and garlic. Add the pineapple juice (or chicken stock).
👉🏻Can the chicken breast overlap? Absolutely! It is best for the chicken not to be be frozen together, but you can stack the chicken breasts on top of eachother without issue or needing to change the cook time.
Step Two: Pressure Cook
Place the lid on the Instant Pot and ensure the vent knob is sealed. Use the pressure cook or manual button to determine the cook time.
- Small (about 6 oz): 6 minutes fresh / 10 minutes frozen
- Medium (about 8 oz): 7 minutes fresh / 11 minutes frozen
- Large (about 10 oz): 8 minutes fresh / 12 minutes frozen
👉🏻No scale needed! You don't need a kitchen scale to determine the weight of each chicken breast. Most organic chicken breasts will be about 6 ounces, most fresh chicken breasts you purchase at the grocery store are about 8 ounces, and bulk chicken breasts are typically about 10 ounces in size.
Step Three: Natural Pressure Release
After the cook time has elapsed, leave the Instant Pot alone for at least 10 minutes. The slow pressure release prevents the muscle fibers from tightening, which keeps the chicken tender. After 10 minutes has elapsed, you can release any remaining pressure if needed by carefully knocking the vent knob from sealed to venting (stand back to prevent yourself from getting burned from steam).
Step Four: Shred or Enjoy
After the chicken has cooked, you can opt to enjoy whole, dice it into bite size pieces, or shred the chicken. It makes a delicious entree and is perfect for any recipe calling for cooked chicken.
👉🏻Note for Instant Pot Shredded Chicken: After cooking, place the chicken in a bowl with about ½ cup of the cooking liquid. Shred using two forks, a hand mixer on medium speed, or a stand mixer on low. Or you can also shred it right in the Instant Pot if you prefer fewer dishes (always a win).
A Few Final Tips & Notes
- Serving Suggestions: Instant Pot chicken works as a simple entrée or as a building block for other meals. Slice it over salads, toss it with BBQ or buffalo sauce, use it in chicken salad, or shred it for casseroles, enchiladas, pot pie, or cheesy rice dishes. It's the kind of recipe that earns its spot in your weekly rotation.
- Season to match your meal plan. This recipe works with taco seasoning, Cajun seasoning, seasoned salt, or any blend your family loves.
- Check doneness with a digital thermometer. Chicken is safe to consume once it reaches 165°F. If it's around 163°F after cooking, let it rest, the residual heat will finish cooking. If it's lower, reseal and cook for 2-5 more minutes.
- Storage: Store cooked chicken in an airtight container for up to 3 days or freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and use as desired.
More Tried-and-True Instant Pot Chicken Recipes
Instant Pot Chicken Breast
Video
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 2 teaspoons kosher salt
- 1 to 1½ cups pineapple juice or chicken broth, see recipe notes
- 1 tablespoon minced garlic
Instructions
- Place the chicken breasts into the inner pan of the Instant Pot. Sprinkle the chicken evenly with salt and minced garlic. Pour 1 cup of pineapple juice or chicken stock into a 3 or 6-quart Instant Pot and 1½ cups of liquid for an 8-quart Instant Pot.
- Close the lid and turn the vent to the closed (sealed) position.
- Set the cooking time using the manual or pressure cook button BASED on the size of the individual chicken breast, not the TOTAL weight. For 6-ounce chicken breast: 6 minutes on high pressure for fresh/thawed or 10 minutes on high pressure for frozen. For 8-ounce chicken breast: 7 minutes on high pressure for fresh/thawed or 11 minutes on high pressure for frozen. For 10-ounce chicken breast: 8 minutes on high pressure for fresh/thawed or 12 minutes on high pressure for frozen.
- Once the cooking time has elapsed, allow the pressure to release naturally on its own for at least 10 minutes. Then do a quick release of pressure if needed.
- Remove the chicken from the liquid and rest for 5-10 minutes. If desired, shred the chicken with ½ cup of cooking liquid and 2 forks or handheld mixer on low speed. Use or serve as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a Lux IP, so I don't have the Poultry setting for chicken. Do I use the Manual setting for the same time for the frozen chicken breasts?
Thanks. I love your blog already.
Hi Patti! Thank you for the kind words!!
Yes, you would use the manual setting on high for the same time! Enjoy 🙂
Hi I just got my instant pot today, we made a chicken taco rice bowl recipe. It came out great. But I couldn’t figure out how to change the pressure on the manual function any tips? We have the IP-lux
Hey Dan! Read over my Instant Pot 101 to help you troubleshoot (but you should be able to just hit manual button and then use the plus or minus button to change the time, and hit pressure until it changes to low or high pressure--unless you have an old LUX then it is only high pressure) Hope that helps 🙂 https://amindfullmom.com/instant-pot-101/
If I want to season the meat (like make a Caribbean flavored chicken)...when do I put the seasoning in?
Hey Shannon-you can either season the pineapple juice and let the chicken cook in that seasoning, or make the chicken as directed and flavor however you like once cooked.
How can it possibly reach pressure in 3-5 minutes? What size Instant Pot are using? I have an 8qt. Almost everything I cook takes 15-20 minutes to reach pressure. This took 40 minutes. I preheated the juice using sauté. The pot was quite full, which I know takes longer, but still- 3-5 minutes?? Really??
Hi Angela!
I am so sorry you had such issues with your pressure cooker taking so long to come to pressue.
I have experimented many times with this recipe and have never had it take more than 10 minutes (and that was only one time) the rest of the times it took from 3-7 minutes.
I do have a 6 quart pressure cooker and have never pre-heated the pineapple juice.
My best guest is that you over-crowded your pot and since it was frozen chicken, it took extra long. It is best to only fill your pressure cooker 2/3rds of the way with frozen meat.
Best of luck next time. And again, I am sorry this took so long!
You have to add 5-7 min for frozen 🐔 to preheat
Hey Matthew, it can take an additional 5-7 minutes but it usually takes me about 7 minutes. But it will be dependant on how many chicken breasts you are trying to cook.
I'm new to ip cooking. This is my first attempt at frozen chicken. I am coming 3lb of frozen chicken beasts. The contents are below the max line. It took 21 minutes before starting the cooking count down. Am I doing something wrong or is the ip not working correctly?
Hi Geri,
Cooking in you IP the first time is completely OVERWHELMING! However, it would be normal for your pressure cooker to take that long to come to pressure with that volume of frozen meat. It typically takes 5-10 minutes to reach pressure for small volumes of food that are not frozen, but frozen foods (or large volumes of soup) can take up to 30 minutes--at times even 40. And while your ip is coming to pressure, the food is still being cooked--so it is safe 🙂
Hope that helps 🙂
If you are still worried about your IP not working correctly--try my water test method to trouble shoot.
Do you freeze the chicken breasts separately or as one massive hunk of chicken?
Hi Shannon! Great question--I freeze my chicken breasts on a sheet pan lined with parchment paper until frozen solid and then once frozen, place in a large ziplock bag and pull out one at a time. If you have them in one massive hunk, it can be really hard to use only what you need or to fit in your Instant Pot if they froze in an awkward clump 🙂
can I cook rice with it at the same time so that I have something to go with it? If so how would I do it?
Hi Tonya! If you want to cook rice at the same time, you will only be able to use white rice and then place 1 cup liquid, 1 cup rice and nestle chicken breasts into the rice mixture and season with salt and pepper, etc. Cook on High for 6 minutes.
Thank you 🙂 🙂
Hi there! I was thinking about doing some rice with it too! Would you do an extra cup of of liquid? Or would this be the liquid (juice or broth) that’s already part of the receipe?
I’m new to this... but loving the IP so far! Thanks 😊
Hi Jane!
Cooking chicken with rice together is a completely different method. Using the rice function, is low pressure on an Instant pot. So for your rice and chicken to cook harmoniously together, it can be tricky. I would put 1 1/2 cups jasmine white rice in Instant Pot with 2 cups chicken stock and FRESH chicken breasts. Season with salt, pepper, garlic, etc and cook on high pressure for 8 minutes and let naturally release. That should work!
I only need to cook two 5 ounce chicken breasts that are frozen. How would I adjust the recipe?
I would cut the pineapple juice to just 1/4 cup and 1/2 teaspoon garlic and 1/2 teaspoon salt. The time should be the same.
Thanks. That's very helpful information.
YAY!!! I love when I can help people out!
This was that first recipe I ever made on the Instapot. I followed your instructions exactly and made perfect, juicy and very yummy shredded chicken! Thank you!
YAY! I am so glad you enjoyed Erica!
After 10 minutes and 15 cooldown it was still raw inside. Yes only one. I am now cooking for another 10. 🙁
Hi Deana! I am sorry about that, Was your chicken breast large, frozen? If you give me those details I can further help you 🙂
Hello we have the Lux pot and no bean button how would i know the times for beans ?
Hi Caitlin! Here is all you need to know about cooking beans in the Instant pot. But just like you don't need the chicken button on an instant pot, you don't need a bean button. You just need to cook on high and adjust the time manually. https://amindfullmom.com/instant-pot-beans/ Hope that helps Caitlin! Reach out with any additional quetions.
Hello, I have the LUX and saw it said that you don’t need the poultry the poultry button. What should I use?
Hi Ellen! You absolutely don't need the poultry button. You simply hit manual and then adjust the time using the plus and/or minus button. This cooks the chicken on high pressure (which is exactly what the poultry function does.
I just tried this recipe. I had let the frozen organic chicken breast thaw on the counter for an hour prior to putting in the pot. I set it on high pressure for 10 minutes. When I checked the temp, it was around 135. I cooked it for another 7 minutes and it was around 145. I had to put it back in for another 10 minutes to get it to 165.
The recipes all say that Insta Pot is very quick, but I have not found that to be the case. Also, the time given doesn't factor in the time it takes for the Insta Pot to warm up. I recommend setting aside at least 30 minutes for this recipe.
I like the idea for pineapple juice though!
Hi David! I am sorry you had so many issues. There is NO way that cooking frozen chicken breasts should take that long to cook! A whole chicken doesn't take 27 minutes total cooking time. So a few things: When you put the chicken breasts on the counter, did you place in cold water? Sometimes, I have found that actually freezes the chicken breasts together as the cold water hits the chicken and freezes it more in the center. So if your chicken breasts were frozen in a solid lump--that WILL take significantly longer and result in uneven cooking. The other thought is that you may have pushed low pressure instead of high pressure. My mom has done that SEVERAL times--it is easy to do. And the last thought is that your thermometer may be off. As far as the total time for the pressure cooker--this was an older recipe of mine, I have updated all new recipes to state pressure time. This recipe will take 10 minutes to come to pressure for fresh chicken and about 15 for frozen. Add in 5-10 minutes NPR, it is about 30 minutes total time.
What many people don't realize is that the when the IP is coming up to pressure, it's already cooking the food. That pressurization time is factored in when people write their recipes correctly. And often, it's the user's lack of patience and the fact that they think the Instant Pot is a "miracle pot".