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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.
Okay , very easy to follow... can’t wait for more
YAY! I am so glad you had success with this!
Loved this! We used the pineapple juice and it made the chicken even better than expected! Thank you so much for the tip, will never make shredded chicken any other way!
I am so glad you enjoyed so much Marsha! Thank you for taking the time to leave a review.
I hope this isn't an ignorant question, but what is the serving size, I see that there are twelve servings but I'm adding this to my Weight Watchers recipes and that is the only detail missing. I haven't tried the recipe yet - will be doing so as soon as I finish this message, but I can add this afterwards if you can let me know.
I always add the source of my recipe in the notes too. (url to your site).
Thank you for sharing!
Hi Sharron, the serving size is 4 ounces. 🙂
so perfect...thanks! tender, not dry, yummy, ready to throw in my soup!
I am so glad you had great success with this Allison.
My local store tends to have breast fillets on sale. Have you ever cooked these in the InstantPot? If so, by chance a recommendation on time. I will see what the weight is shortly. 🙂
Hi Alybeta! I do not cook fillets often in the Instant Pot because they typically more expensive here and cook up so fast on the stove. However. If they are are 3-4 ounces each, I would cook for 3 minutes on high pressure, which is half the cook time I use for chicken that is 6-8 ounces. I hope that helps!
Thank you for this! We had a really good sale on chicken, tenderloins, and chicken breast fillets ($6-9 off per pack). I’ve been scouring the Internet for probably an hour or so now trying to find a recipe for those and I really appreciate this comment. I’m going to try that. I was almost going to just treat them as regular chicken breast breasts by weight lol. I use your ground hamburger (recent sale of ($9-10 per 3lb log) and chicken breast recipes all the time.
You’re actually the first place I checked for any Instant pot recipes. And I had a feeling I might be able to find something about fillets in the comments.
I really appreciate how you reply and help us!! Been a fan since at least the pandemic. Thank you so much. Because of you, social media, and the instant pot —I feel confident in cooking for my family. I was one that didn’t learn how to cook when younger, mother died when I was young, I never was able to take home Econ., have auADHD, EDS, & cooking anxiety. Thank you for truly helping my life become better.
Hi Beta Aly! I am so honored to have been such a help to you and your family! If you ever can't find an answer to your question don't hesitate to ask or shoot me an email (kristen@amindfullmom.com) I truly want to help!
I have always been so scared of chicken breasts in my instant pot, but not anymore, I made perfect shredded chicken in less 30 minutes, it is such a huge timesaver and make a great base for buffalo chicken dip! I'll never do it another way again! Thank you!
WAHOO!! I am so so glad you found my recipe Cassandra and had success! This is the only way I make shredded chicken now!
The single chicken breast was 7 ounces and the bone broth came from the refrigerator.
I did not sauté the chicken first, just placed it in the cooking liquid and set the time for 4 min. on HP. I own the Duo Evo Plus 6 Qt.
Thanks Kerrie! I am really surprised it was cooked in the center to a full 165 degrees at that rate. I would reduce to 3 minutes in the future and take note you may have a pressure cooker that runs a bit hotter.
Recently I used thicker chicken beast and set it to 3 minutes and quickly released the pressure. This resulted in uneven cooking. The thickest part was not fully cooked, while the thinner end was over 165 degrees. Next time should I do 4 minutes with quick release or 3 minutes and natural release for 5 min?
Hi Kerrie! I would set for 3 or 4 minutes with full natural pressure release. Quick release with meat is always going to result in uneven, tough results. If you test your chicken and it is a bit underdone, set it again for 0 minutes or 1 minute with 10 minutes of natural pressure release--that should work.
Thank you for clarifying the need for natural release with meat. I will set it for 5 minutes of natural release rather than increasing the cooking time with quick release.