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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.
Thank you for this recipe! Really appreciated you giving cooking times based on the size of the chicken breasts.I tried it tonight and am pleased with the results. Used really tough chicken breasts and they are much more tender than any other method I have used. Was wondering if you can save and reuse the pineapple juice?
Hi Cheryl! I am so glad you had such great success with this recipe and tender chicken! I love hearing that! As for the pineapple juice, you can refrigerate and use for 5 days and then discard.
I'm experimenting with this right now in my instant pot as I type this, and I'm so excited. I had to add a couple of minutes, since the breasts are larger, but it smelled incredible when I checked the temperature. I plan to put the "broth" in the fridge as you recommend for a few days, but do you know how it would hold up to freezing for reuse? And would more than one reuse be a terrible idea, following safety measures and boiling it?
Thank you for this technique! My kids are so excited for "pineapple chicken!"
Hi Donna! I am so excited for you to give this a try and hope you enjoy! I freeze the cooked chicken all the time. I prefer to shred it first and put it in freezer-safe bags with a tablespoon or two of the cooking liquid and then freeze for 2-3 months. As for reusing the cooking liquid. Using 2 times would be fine as long as it has not been stored more than 3 days. Enjoy!
I just want to say how handy this guide is! I have used this as a reference any time i cook fresh or frozen chicken in the instant pot and it always comes out perfectly cooked.
Thank you for sharing that Jackie! I love hearing that you can count on this recipe to work!
I’m looking forward to trying this! I have two frozen chicken breasts (13.85oz and
14.17 oz) totaling 1.75 lbs. How long should I cook these two Chicken breasts? TIA!
Hi Madison. Those are fairly large and since they are frozen, I would cook for 17 minutes on high pressure.
I recently cooked frozen breasts of different sizes. Tested internal temperature using the probe stick and found larger was not quite done after 12 minutes. I put it back in the pot and cooked for another 2 minutes. Came out great. You really can’t go wrong, and a thermometer is a real help.
What if you only have split chicken breasts with bones. Does the time need adjusted? Thanks so much.
Hi Cheryl! Yes, I would increase the cooking time to 9 minutes--10 if really large. Enjoy!
I have tried this twice now. Each time near the end the instant pot shuts off a d says "BURN" I do a quick release and the pineapple music is all charred. Am I supposed to be using the rack? I think this would happen even if I did use the rack.
Hi Linda. It sounds like your Instant Pot is not sealed and the liquid is evaporating. Be sure your vent knob is sealed and your inner ring is secured. If you aren't having issues with any other recipe, try adding 1/2 cup of water to the pineapple juice.
You've made chicken breasts edible from the instant pot! Thank you! I do wonder if you've tried putting multiple layers in? I haven't dared to get it because I don't want to mess up a whole package of meat, but I'd like to be able to cook a large package at a time
Hi Rachel! I am so glad you found this method to be successful. I have made this many times with several layers. It takes longer to come to pressure, but works beautifully.
This is just the question and answer I as looking for. Thank you.
Just the recipe I was looking for!
WONDERFUL!!