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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.
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!!!
Oh so smart!!! I absolutely love making pineapple rice so using the leftover cooking liquid to do that is so smart!
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!
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.
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!
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/real-food-3/instant-pot/
The ip I have doesn't have the poultry setting what other setting would work
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 🙂
When cooking all meats... do I have to add water or can you place meat in and turn on?
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 🙂
Thank you so much Kristen! I love your site!! It’s very helpful.
Aw, thanks so much Andrea <3
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?
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 🙂
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.
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 🙂