This recipe for Instant Pot Chicken Breast is the BEST way to cook chicken breast in the Instant Pot. Whether using fresh or frozen chicken breasts, this recipe yields perfectly cooked, juicy chicken every single time with ease!
The Instant Pot reigns supreme when it comes to cooking rice, baked potatoes, sweet potatoes, chicken stock, and dried beans perfectly.
But cooking chicken breast so that it stays, juicy, tender and flavorful, can be a bit more tricky.
Thankfully, after 20 plus tries, I perfected the process! And while I have shared many Instant Pot recipes using chicken breasts over the years, THIS is the original recipe for Instant Pot Chicken Breast! It will likely become a staple in your house, just as it is mine!
Reasons to Love This Instant Pot Chicken Breast Recipe
- The Original Trusted Instant Pot Chicken Breast Recipe. Originally published in 2017, millions of happy readers have used this recipe for Instant Pot Chicken Breast time and time again!
- Perfect Results. This basic recipe for Instant Pot Chicken Breast, along with Instant Pot Chicken Thighs and Instant Pot Whole Chicken, uses a fool-proof method to ensure that your pressure-cooked chicken isn't ever tough, rubbery, or dried-out!
- Fresh or Frozen. Whether your chicken breast is fresh or frozen solid, you can use this recipe to safely cook juicy, tender chicken breasts.
- Perfected Timing. This recipe for instant pot chicken breast includes timing based on the size of the individual chicken breast, ensuring perfect customized results.
- Versatile. This is a basic recipe for chicken breast that can be used for for meal-prep, for shredded chicken, or used for recipes calling for cooked chicken.
Notes on Ingredients
- Chicken Breasts: This recipe works with fresh or frozen chicken breast. 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. This will ensure they cook cook evenly.
- Pineapple Juice: The key ingredient to my recipe for 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 adds a nice subtle flavor to the chicken and more importantly, the pineapple juice helps to tenderize the chicken. However, if you don't have pineapple juice on hand use store-bought chicken stock, homemade chicken stock, or Instant Pot chicken stock.
- Seasonings: Salt and minced garlic are the perfect complements to the chicken and pineapple. But you can use Seasoned Salt, Taco Seasoning, or any other combination of your favorite seasoning blends to amp up the flavor if desired.
How to Make Instant Pot Chicken Breast
The following steps and tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post or you can follow along as I make this dish in the video below.
- Place the chicken breasts into the inner pot of the instant pot and season the chicken with salt.
- Pour the pineapple juice, or chicken broth, over the chicken and top with minced garlic.
- Place the lid on the instant pot and be sure the vent knob is pointed towards sealed. Use the manual or pressure cook button, not the poultry button to set the cooking time.
- Once the cooking time has elapsed, let the pressure release naturally for 10 minutes before doing a quick release of pressure. Don't be tempted to do a quick release of pressure, natural pressure release is key to keeping your chicken breasts tender.
- Remove the chicken breasts from the liquid and let them rest for 5-10 minutes before serving or shredding. This also ensures they stay tender and juicy.
∗ How to Determine Cooking Time∗
You determine the cooking time for Instant Pot Chicken Breasts based on the size of individual breasts, not the total weight. Keep in mind it is best to cook chicken breasts that are approximately the same weight, so they all cook up evenly.
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.
- For 6-ounce chicken breast:
- Fresh/Thawed: 6 minutes on high pressure
- Frozen: 10 minutes on high pressure
- For 8-ounce chicken breast:
- Fresh/Thawed: 7 minutes on high pressure
- Frozen: 11 minutes on high pressure
- For 10-ounce chicken breast:
- Fresh/Thawed: 8 minutes on high pressure
- Frozen: 12 minutes on high pressure
Serving Suggestions
While you can opt to serve Instant Pot Chicken Breast as the entree alongside Roasted Fingerling Potatoes or Cheesy Grits, I love using this recipe for meal-prep or in any recipe that calls for cooked chicken. Below are a few of my favorite suggestions.
- Slice the chicken breast and serve over a Greek salad or Caesar Salad for a light, yet hearty meal.
- Toss sliced or cubed chicken breast with BBQ sauce or Buffalo Sauce and use it to make a Buffalo Chicken Salad or BBQ Chicken Salad.
- Use cubed or shredded chicken 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
- Refrigerate: Once cooked and slightly cooled, store leftover cooked chicken breast in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the chicken breast whole, sliced, or shredded, in a freezer-safe container for up to 3 months.
FAQs on Instant Pot Chicken Breast
No, do not 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.
Chicken needs to reach an internal temperature of 165 degrees Fahrenheit before being safe to consume. Once the cooking time has elapsed and pressure has been released, check the internal temperature of your chicken breast. If less than 162 degrees F, place the lid back on the pressure cooker and cook for an additional 2-5 minutes on high pressure. If the chicken has reached 162 degrees F, it should reach 165 degrees F as it rests.
Pressure cook the chicken as recipe directs. Once the cooking 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.
More Instant Pot Chicken Recipes
- Instant Pot Buffalo Chicken
- Instant Pot Chicken Tacos
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Teriyaki Chicken
- Instant Pot Chicken Wings
- Instant Pot Marry Me Chicken
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 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 breast into the inner pan of the Instant Pot. Sprinkle the chicken evenly with kosher 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 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. Serve as desired.
Ann Marie
Hello! I am a newbie and received a mini instant pot for christmas and having trouble with my chicken coming out too tough and it is not easy to shred. Am I not cooking long enough or too short? I've tried various times with 1/2 cup of water and about a pound of chicken breasts. What we you recommend for times to get the nice, easy to shred chicken? Thanks! Ann Marie
Kristen Chidsey
Hi Ann Marie!
I am not sure which methods you have tried before--meaning what times, what pressure, natural release, etc. My recommendations for tender chicken is to use my directions and cook on high setting for 10 minutes, if frozen and for Fresh Chicken, cook on high pressure for 6 minutes. And you need 1 cup liquid. For chicken, I like to cook directly in the liquid, not on the rack and allow to naturally release for at least 5 minutes, but 15 minutes is best for tender meat. I hope these tips help you!
Ann Marie
Thanks for the reply! I had fresh chicken (about 1.25 pounds) and cooked on high pressure (no rack) for 6 minutes with 1/2 cup of broth and then did natural release for 10 minutes and the chicken came out tough again 🙁
Kristen Chidsey
I am sorry, but I do believe you need the full cup of water, not a half cup--it will change the amount of time needed for pressure.
Christina Webster
We have frozen organic chicken delivered every few months andnit can be a challenge to remember to thaw it. I bought an instant pot to be able to cook it from frozen and had almost given up on It! Every frozen chicken recipe I tried ended up too dry, undercooked, or just plain strange-textured! I tried yours as a last resort and IT WAS PERFECT! I even got a bonus by your tip for using my hand mixer to shred it- that was an awesome hack:) Thanks so much!!!
Kristen Chidsey
WAHOO!!!! I am so glad you did NOT give up Christina and tried my recipe and that you loved it!! I am doing a happy dance with you right now 🙂
Jennifer K
I have something important to say. Maybe someone already commented this and I missed it? But, what I want to say is, the pineapple juice "elixir" smells heavenly after you finish cooking the chicken. I cooked boneless, skinless chicken thighs in it and then removed and shredded the chicken. Then, it smelled so good and I needed rice for my lunches for the week, so I cooked my rice IN the cooked pineapple chicken juice elixir, on the Rice setting for 5 minutes. It is very tasty!!!
Kristen Chidsey
Oh so smart!!! I absolutely love making pineapple rice so using the leftover cooking liquid to do that is so smart!
Sara Jennings
Mine turned out dry. Not sure what I did wrong. I cooked frozen chicken in broth and squeezed some orange in there. Sealed it and set it on “meat” for 10 min. Where did I go wrong? I’m new to this pressure cooking thing. Help!
Kristen Chidsey
First of all, I am sorry you had issues.
Let me help you trouble shoot this:
1. Did you let your IP naturally release for at least 10 minutes before releasing pressure? That will help your chicken stay moist.
2. Did you happen to use thin chicken breasts or cutlets or tenderloins? I tried these with about 1/3 to 1/2 inch thick chicken breasts (at their thickest point) so if you had really thin (or thick) chicken breasts that will change the cooking time.
Hope that helps.
Kelly
This was amazing! My first time using my IP Duo 8qt. I used a whole bag of frozen chicken thighs from Trader Joe's (approx 3lbs). Seasoned & added water. Hit the poultry button & then "-" to bring it down to 10 min. I let it release naturally for 5 min like you said, then did a quick release which took a few more min. They were falling apart. Shredded so easily & taste amazing. I can't wait to try it with pineapple juice! Thank you so much!
Kristen Chidsey
YAY!!! I am so happy that this worked out so well for you Kelly! Be sure to check out my other IP recipes to fall in love with your pressure cooker even more. https://amindfullmom.com/easy-healthy-instant-pot-recipes/
Adam
The ip I have doesn't have the poultry setting what other setting would work
Kristen Chidsey
Hi Adam! The poultry setting on the IP is just a fancy pre-setting. You can cook this on high pressure using the same times I indicated. Happy pressure cooking 🙂
Andrea
When cooking all meats... do I have to add water or can you place meat in and turn on?
Kristen Chidsey
Hi Andrea, for pressure cooking, all recipes must have at least 1/2 cup (more like 1 cup) liquid in order for pressure to build up. If you don't want your chicken to be sumberged in liquid while cooking, you can place your liquid on the bottom of the pot, then add in the trivet and set your chicken on top of the trivet. I prefer to cook my chicken in the liquid as it helps get keep the chicken moist and juicy. If you want to use the trivet method see this tutorial for help 🙂 https://amindfullmom.com/instant-pot-ground-beef/
Happy Pressure Cooking 🙂
Andrea
Thank you so much Kristen! I love your site!! It’s very helpful.
Kristen Chidsey
Aw, thanks so much Andrea <3
Tempe Mason
Kristen, thank you for this recipe. It’s my new favorite!!! I made just one breast and used the mixer to shred it in a little broth. What is your recipe for a bone-in chicken breast?
Kristen Chidsey
Hi Tempe!! I am so glad you loved this recipe!
I need to get a recipe for bone-in chicken breast in Instant Pot up on the blog. In the meantime, I would place 1 cup water in Instant pot and top with trivet. Add in chicken breasts onto trivet that you have seasoned with salt and pepper. Set to high pressure for 11 minutes (for fresh) and then let it naturally release for another 10 minutes. To crisp up the skin, I would brush with oil and broil for 2-3 minutes on high. Enjoy 🙂
Terry
Hi. I just got my instant pot for Christmas & haven't used it yet. Can I just throw ingredients in & have it waiting for us when we get home from work? For example, I was thinking of throwing in some frozen chicken breasts with cream of chicken soup. Do I have to be here to release the pressure or can I set it & leave it? Most of the recipes I'm finding seem to be attended. I'd rather do my prep before work & have it ready when I get home.
Kristen Chidsey
Hey Terry! Congratulations on your new IP--you will love it! But it does take some getting used to, so I would not leave it the first time you use it. The IP will cook things and then hold them at warm, so you can leave it, but honestly for chicken breasts, the chicken will dry out quickly as it sits. I would have all your ingredients ready and then throw in IP when you get home. You will still have dinner ready in under 30 minutes. Also, be sure to add at least 1 cup liquid along with cream of chicken soup--you need that liquid for the IP to reach pressure. Best of luck 🙂
Patti
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.
Kristen Chidsey
Hi Patti! Thank you for the kind words!!
Yes, you would use the manual setting on high for the same time! Enjoy 🙂
Dan
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
Kristen Chidsey
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/
Shannon
If I want to season the meat (like make a Caribbean flavored chicken)...when do I put the seasoning in?
Kristen Chidsey
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.
Angela Bunch
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??
Kristen Chidsey
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!
Matthew Schoeneck
You have to add 5-7 min for frozen 🐔 to preheat
Kristen Chidsey
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.
Geri
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?
Kristen Chidsey
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.
Shannon
Do you freeze the chicken breasts separately or as one massive hunk of chicken?
Kristen Chidsey
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 🙂
Tonya
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?
Kristen Chidsey
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.
Tonya
Thank you 🙂 🙂
Jane
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 😊
Kristen Chidsey
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!
Janeane
I only need to cook two 5 ounce chicken breasts that are frozen. How would I adjust the recipe?
Kristen Chidsey
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.
Charlotte Moore
Thanks. That's very helpful information.
Kristen Chidsey
YAY!!! I love when I can help people out!
Erica R
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!
Kristen Chidsey
YAY! I am so glad you enjoyed Erica!
Deana Couture
After 10 minutes and 15 cooldown it was still raw inside. Yes only one. I am now cooking for another 10. 🙁
Kristen Chidsey
Hi Deana! I am sorry about that, Was your chicken breast large, frozen? If you give me those details I can further help you 🙂
Caitlin
Hello we have the Lux pot and no bean button how would i know the times for beans ?
Kristen Chidsey
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.
Ellen
Hello, I have the LUX and saw it said that you don’t need the poultry the poultry button. What should I use?
Kristen Chidsey
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.
David
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!
Kristen Chidsey
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.
bill
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".