This post may contain affiliate links. Please see our disclosure policy.
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.
Inaccurate frozen cook times, twice tried now. The second time I tried with the max time for large even though I Def had medium size breasts at less than 3 lbs total, released naturally for 12 minutes ( chasing the dog for 2), and they were still pink raw. I opened the top and immediately inserted a culinary thermometer and closed the lid, after 2 minutes, opened the lid to reveal an internal temperature of 140. The only thing I can think of is they were frozen together, 3 in a zip lock. But either way pressure should distribute evenly even so.
Hi Steph. My instructions for frozen state is to be sure the chicken breasts are not frozen together, as this results in uneven cooking and the need for a much longer time. In the future, I would suggest running the breasts under cold water to break them up and then cooking as directed. That should work for you 🙂
Tom
Hi Kristen, I like your simple, educational cooking tips and substitutions.
I would like to try your IP Pineapple with blanched chicken breast..
Since the breast are already 'cooked', should I just simmer breast in Pineapple juice before shredding? Thanks for your reply.
Hi Tom! Thank you for the kind words! Personally, I would not recommend simmering poached chicken again, as it can easily become tough. I would instead opt to use the pineapple juice to poach chicken in the future.
I cooked chicken pozole using a regular pan. It came out tough. Can I still remedy it using my instant pot (to the rescue)? Please help. Thanks!
Hi Jin! It would be worth a try, as long as your recipe did add flour, hasa harina, or cream. I would pressure cook for 5 minutes on high pressure with a full natural pressure release.
I love reading your story and your chicken looks great as well as your other recipes thanks for sharing your talent I think you're a great cook and have a really wonderful family💝😃💯😊 God BLESS always 💖 💕 😊 😀 ❤ ☺ 💖you 😊 always 😊
Great chicken recipe thank you for sharing
Hi! I tried the cooking time with 6 thawed 8oz chicken breasts...8 minutes. The blog says 7 but I added a minute because it just seemed too short 🤣 the instant pot depressurized before 10minutes elapsed after cooking for 8 minutes. The chicken was not done. Where did I go wrong? Is it 7minutes per 8ozchicken breast?
Hi Kamille! I would suggest checking to be sure you used cold, not warm stock or pineapple juice, and that your pressure was set to high not low. If all that was the case, it may have been that the chicken was not fully defrosted, or your model runs a bit cooler.
Hi! Can you stack the chicken breasts? I have 5 breasts that won't fit in a single layer. Thanks!
Absolutely! You can stack chicken breasts in several layers as long as they are not frozen solid together.
Yeah thanks so much! I’ve loved my ip for 2 years now but it’s so nice to get great ideas and tips. Do you think the pineapple juice would help with beef so I can make shredded beef meals?
Hi Kendra! I do think pineapple and beef are a great combo--especially when using the beef for Tex Mex recipes. I also love adding in a bit of horseradish for pot roast and stew to help tenderize.
I have 3 frozen boneless, skinless, chicken breasts equalling 3 pounds. Are they the same weight as thawed? Are the cooking times above for thawed or frozen? How long do I cook my 3 pounds of frozen chicken?
Hi Lula! The cooking time for chicken breasts is based on the size of 1 chicken breast, regardless of how many chicken breasts you have. It sounds like your chicken breasts each weigh 1 pound. If the chicken is thawed, I would cook for 15 minutes on high pressure. If the chicken is frozen, I would be sure the breasts are not frozen in one lump (they need to each be separated) and then cook for 19 minutes on high pressure. I hope that helps.
Kristen's,
Hello! I am so happy that I found your instant pot chicken with pineapple juice recipe! My family loves it! Your recipe is so quick and easy to make! My chicken turns out perfect every time!
I use the cooked chicken breast by themselves and in other recipes that call for already cooked chicken breasts. Tonight I made the chicken breasts and cut the breast up and put them on a salad with strawberries, blueberries, cheese, and raspberry sweet and sour dressing. It was yummy!
Thank you so much for sharing your instant pot recipes! I have made several of your recipes. They have all been so delicious and easy to make! Thanks!
That salad sounds delicious Cindi! I am so glad you are enjoying my recipes--especially this Instant Pot Chicken Breast Recipe. Thanks for sharing 🙂
Made this tonight and served with Ramen and corn on the cob as sides. While the chicken was moist the flavor was lacking. Ended up shredding the chicken and mixing it with the Ramen and it was very tasty! I'll make this again to be used in different entrees like chicken enchiladas or tortilla soup.
Hi Tammy. I am happy to hear the chicken was cooked the way I promised. As for flavor, feel free to add any dried seasonings you like 🙂
I'm new to the IP and I just did 2 - 1lb chicken breast (frozen), prior to finding your recipe, for 30 minutes attempting to make pulled chicken. I used a little over 1 cup of chicken broth. The chicken turned out tough and chewy. I wouldn't say it was dry but it was tough and chewy. Afterwards, I went searching the web and ended up here. So, from what I've read here, I probably should have done them for only 15 minutes with a 10 minute natural release? Is that correct? Thanks in advance. 🙂
That is correct Cory! Next time will be better 🙂
Since Cory said frozen shouldn't the time have been 19 minutes for 1 lb each breasts?
Yes, that is what I said, 15 minutes for thawed chicken, 19 for frozen 🙂
How can I alter this recipe for bone in chicken breast?
Hi Linda! I would cook for 10 minutes. Enjoy!
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!!
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 🙂