Whether cooking fresh or frozen chicken breast, this recipe for Instant Pot Chicken Breast results in perfectly cooked, tender, and juicy chicken breast with ease.
This recipe for Instant Pot Chicken Breast, along with Instant Pot Chicken Thighs and Instant Pot Whole Chicken, uses a fool-proof method for preparing perfectly cooked chicken using an electric pressure cooker.
This is the ORIGINAL and best recipe for Instant Pot Chicken Breast. Millions of happy readers have made it over the years, returning to this recipe for Instant Pot Chicken Breasts time and time again!
With fabulous reviews and one key ingredient that makes this recipe stand out above the rest, you can guarantee perfect results. It is easy to see why this recipe is known as one of the best recipes to make using chicken breasts in the Instant Pot.
Reasons to Love Instant Pot Chicken Breast
- 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.
- Perfected Timing. This recipe for instant pot chicken breast includes timing based on the size of the individual chicken breasts, ensuring perfect customized results.
- Incredibly Tender. 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!
- Versatile. You can use this recipe for fresh or frozen chicken breasts. Instant Pot Chicken Breast also is great for meal prep, served as an entree, or for shredded chicken.
- Fast. Whether fresh or frozen, you can whip up Instant Pot Chicken Breast in record time, making dinner a breeze!
Notes on Ingredients
- Chicken Breasts: Fresh or frozen, small or large, you can use any boneless, skinless chicken breasts you have on hand. You will determine the cooking time based on the size of the chicken breast.
- Pineapple Juice: Don't worry, the pineapple juice will not make your chicken taste sweet. It gives it a subtle flavor while tenderizing 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 Cook Chicken Breast in the Instant Pot
While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card 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.
- Sprinkle the minced garlic over the chicken breasts.
- Place the lid on the instant pot and be sure the vent knob is pointed towards sealed.
- Set the pressure cooker to the cooking time based on the size of the individual chicken breast. NOT how many chicken breasts you are cooking.
- 6-ounce chicken breast: 6 minutes on high pressure for fresh/ 10 minutes on high pressure for frozen chicken
- 8-ounce chicken breast: 7 minutes on high pressure for fresh/11 minutes on high pressure for frozen chicken
- 10-ounce chicken breast: 8 minutes on high pressure for fresh/12 minutes on high pressure for frozen chicken
- 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 them rest for 5-10 minutes before serving or shredding. This also ensures they stay tender and juicy.
Size Matters
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.
How to Determine Weight
If you want to be exact, you can use a kitchen scale to measure the size of chicken breasts or divide the number of ounces in your package of chicken breasts by how many chicken breasts are in the package.
For example, if you have a package of 4 chicken breasts that weighs 1.5 pounds, or 24 ounces, you would divide 24 by 4, resulting in 6. That means each chicken breast weighs about 6 ounces, and you would set the cooking time based on 6-ounce chicken breasts.
Instant Pot Frozen Chicken Breast
The process for cooking frozen chicken breast in the Instant Pot is not much different than cooking thawed or fresh chicken breast. But there are two things to keep in mind.
- You will need to add 4 minutes to the cooking time.
- If chicken breasts are frozen together, they need to be separated to cook evenly. 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.
What if the Chicken is not Cooked?
Chicken needs to reach an internal temperature of 165 degrees Fahrenheit before being safe to consume.
Once your cooking time has elapsed and pressure has been released, check the internal temperature of your chicken breast. If less than 160 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 160 degrees F, it should reach 165 degrees F as it rests.
Instant Pot Shredded Chicken
I love using shredded chicken for recipes like Cheesy Chicken and Rice and Homemade Chicken Pot Pie, and it couldn't be easier to make tender shredded chicken than by using the Instant Pot.
- Cook the chicken as the 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.
Storage
Once cooked and slightly cooled, store leftover cooked chicken breast in an airtight container in the refrigerator for up to 3 days. Alternatively, you can freeze the chicken breast whole, sliced, or shredded, in a freezer-safe container for up to 3 months.
∗ Tips for Making Instant Pot Chicken Breast ∗
We covered A LOT of tips! To recap, here are the most important things to remember when cooking chicken breast in the Instant Pot.
- Set the cooking time based on the size of the 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.
STEP-BY-STEP VIDEO
If you do better learning through visual instruction and video, be sure to check out my YouTube Video for Instant Pot Chicken Breast.
Serving Suggestions
The uses for Instant Pot Chicken Breast are endless. Use your favorite recipe or one of the suggestions below.
- 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.
More Instant Pot Chicken Recipes
- Instant Pot Buffalo Chicken
- Instant Pot Chicken Tacos
- Instant Pot Chicken Thighs
- Instant Pot Teriyaki Chicken
- Instant Pot Chicken Wings
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 broth use 1.5 cups if using an 8 quart instant pot
- 1 tablespoon minced garlic
- 2 teaspoons kosher salt 1 teaspoon if using chicken broth
Instructions
- Place chicken breast(s) 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 an 8-quart Instant Pot.)
- Close the lid and turn the vent to the closed (sealed) position.
- Set Cook Time BASED on Size of the Largest Chicken Breast (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
- 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.
To Shred Instant Pot Chicken
- Prepare chicken as the recipe directs above. Once cook time has elapsed and pressure has been 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.
Linda Rice
How can I alter this recipe for bone in chicken breast?
Kristen Chidsey
Hi Linda! I would cook for 10 minutes. Enjoy!
Jenni
Thank you! Am new to the IP club and appreciate your guidance esp the adjustments to different chicken size. Was a little skeptical about using pineapple juice but it doesn't make the chicken taste "too sweet" at all 🙂 Do you have some recipe ideas for using the leftover broth...which does still have a little bit of sweetness? Thanks!!
Kristen Chidsey
I am so glad you to hear you enjoyed the chicken--even with the pineapple juice 🙂 It really is a great ingredient. I have had many readers share they use the liquid in savory dishes all the time with great success. I personally think it is great for rice, but haven't tried it with much else, as I always have homemade chicken broth on hand 🙂
Isobel
I'm currently on a nutritionist supervised "healthy eating plan" which eliminates all additional salt, so was seeking recipes I could use. I checked out your site and while I can't add the salt, or the pineapple juice, I added onion powder, garlic powder and Italian seasoning, a cup of water and set the timer. Needless to say my chicken was quite horrible :-(r and bland. Any suggestions???
Kristen Chidsey
Hi Isobel. It can be really hard to flavor food without the addition of salt. The pineapple juice would help and 100% pineapple juice does not have any added sodium, so that should be a good option. Another option is to use sodium free chicken broth. I would also suggest using minced garlic over garlic powder for more flavor. I hope that helps.
Yvonne Matthews
I use Original No Salt
Sodium Free Salt. All I can say is experiment because it still tastes a little too salty. You might want to try half to three fourth. I have been using it since 2005.
Brenda
Yes, you can teach an old cook new tricks😉. My pot has been sitting in the cupboard since Christmas 2019 and I finally got it out and tried your chicken recipe and then used my beater to shred the chicken. It will be in constant use from now on. Thank you so much for your recipes and encouragement!
Kristen Chidsey
This makes me so happy Brenda! Let me know if I can help you in any other way!
KJC
This recipe is great. The chicken breast cooked up moist and full of flavor. I used 1 cup pineapple juice and 1/2 cup chicken broth (only 1 cup of juice in the can of pineapple I had and found this recipe last minute 😊). I cooked 6 very large chicken breasts (5.7 lbs!). I guessed 15 min cooking time based on your suggestions. I think the 10 min before quick release is key. The best one was the one at the top of the layers - maybe the ones in the juice overcooked a bit? They were all moist and simple to shred with 2 forks. My kids ate it up out of the bowl as I was shredding it then asked for it for dinner and packed it in a thermos for a chicken sandwich for lunch! Thank you!! I meal prep regularly and can finally stop searching for a “better” chicken breast recipe!
Kristen Chidsey
YAY! I am so happy you have found your go-to chicken recipe! It makes my heart so happy to hear your family enjoyed.
Sue
Hi, How long would you cook breasts that are 1lb each? Thanks!
Kristen Chidsey
Hi Sue! I would suggest cooking for 15 minutes on high pressure and then test the temperature.
Dee
So easy and tasty!
Will use this recipe every week. Thank you!!
Kristen Chidsey
It is a weekly staple at our house as well Dee!
Francine
Hi Kristen. I need help. My daughter came home with a 2.5 lb. chicken breast. How many minutes would I cook that? I've read your instructions over and over but I can't figure time for 1 super large breast. Thanks in advance for your help
Kristen Chidsey
Hi Francine! WOW! That is more like the size of a small turkey breast 🙂 I would suggest cooking for 18 minutes with a full natural pressure release and then test the temp. You may need to cook longer, but that way you won't dry out the chicken.
Mifflin
Just made this tonight, and the meat is moist & delicious. I didn't have pineapple juice so used 2/3 c chicken stock + 1/3 c OJ. Two of our organic breasts were about 10 oz ea. The other 2 were 7 and 8 oz, so just cooked up the 10 oz. Served with your perfect brown rice. (A bit tricky doing 2 dishes with only one Instant Pot, but hubby is patient.). Thanks for making our dinner tonight so tasty!
Kristen Chidsey
I am so happy to hear you all enjoyed!
Brittany
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!
Kristen Chidsey
I am honored to make your life a bit easier! So glad you can count on this recipe to deliver!
Kristy Nilson
Can you layer the breasts or just enough to lay on bottom of pot?
Kristen Chidsey
Hi Kristy! This recipe still works great if you layer the chicken breasts.
Scotty Andrade
I’ve used this recipe several times. It always turns out perfect!
Lori
Can I use orange juice?
Kristen Chidsey
Hi Lori, technically, yes you can use PULP-free orange juice, but I would only do 1/2 cup orange juice and the other 1/2 cup water or stock, or the flavor may be overwhelming. I love using orange juice in my Pork Carnitas for flavor, but again I dilute it with other ingredients.