This recipe for Instant Pot Chicken Breast is the BEST way to cook chicken breast in the Instant Pot. Whether using fresh or frozen chicken breasts, this recipe for Instant Pot Chicken Breast yields perfectly cooked, juicy chicken every single time with ease!
The Instant Pot reigns supreme when it comes to cooking rice, baked potatoes, sweet potatoes, chicken stock, and dried beans perfectly.
But cooking chicken breast so that it stays, juicy, tender and flavorful, can be a bit more tricky. Thankfully, after 20 plus tries, I perfected the process and you can see from the reviews, it is a staple recipe in many households!
Reasons to Love This Instant Pot Chicken Breast Recipe
- The Original Trusted Instant Pot Chicken Breast Recipe. Originally published in 2017, millions of happy readers have used this recipe for Instant Pot Chicken Breast time and time again!
- Perfect Results. This basic recipe for Instant Pot Chicken Breast, along with Instant Pot Chicken Thighs and Instant Pot Whole Chicken, uses a fool-proof method to ensure that your pressure-cooked chicken isn't ever tough, rubbery, or dried-out!
- Works with Fresh or Frozen Chicken Breasts. Whether your chicken breast is fresh or frozen solid, you can use this recipe to safely cook juicy, tender chicken breasts.
- Perfected Timing. This recipe for instant pot chicken breast includes timing based on the size of the individual chicken breast, ensuring perfect customized results.
- Versatile. Instant Pot Chicken Breast can be used for for meal-prep, for shredded chicken, or used for recipes calling for cooked chicken.
The Secret Ingredient
This recipe is made with chicken breasts, salt, pepper, and garlic and pineapple juice. PINEAPPLE JUICE?!
Hear me out! The pineapple juice helps to tenderize the chicken and adds a touch of unexpected, yet delicious flavor to the chicken. Paired with some garlic, salt and pepper, this chicken is truly tasty and perfect even in savory dishes like my Creamy Cheesy Chicken and Rice. And yes, you can can use chicken stock if you don’t have pineapple juice on hand.
How to Make Perfect Instant Pot Chicken Breasts
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Place chicken in inner pot of pressure cooker and season with salt and garlic, or seasonings of choice.
- Add the pineapple juice (or chicken stock) to the inner pot.
- Place the lid on the pressure cooker, seal shut, and cook the chicken breasts for 6-12 minutes on high pressure. See the cooking chart below for full details.
- Once the cooking time has elapsed, let the pressure release naturally for 10 minutes before doing 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.
How Long to Pressure Cook Chicken Breasts
You determine the cooking time for Instant Pot Chicken Breasts based on the size of individual breasts and if the breasts are fresh or frozen, 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.
- For Small (~6-ounce) chicken breast: 6 minutes on high pressure if fresh/10 minutes if frozen
- For Average (~8-ounce) chicken breast: 7 minutes on high pressure if fresh/11 minutes if frozen
- For Large (~10-ounce) chicken breast: 8 minutes on high pressure if fresh/12 minutes if frozen
Shredded Instant Pot Chicken Breast
I love shredding chicken breast after it has been pressure cooked. It is quick and easy to do and then becomes perfect for any recipe calling for cooked chicken.
- 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.
∗Tips on Instant Pot Chicken Breast ∗
- Season as Desired. Salt and minced garlic are the perfect complements to the chicken and pineapple. But you can use seasoned salt, taco seasoning, Cajun seasoning or any other seasoning blend to amp up the flavor if desired.
- Don't use the Poultry Function!! Do not 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.
- Instant Pot Frozen Chicken Breast. If your chicken breasts are frozen together, I suggest placing them in a bowl of cold water until you can break them apart into individual breasts. If you try to cook in one hunk, you will end up with over-cooked and under-cooked chicken altogether.
- Determine if Chicken is Fully Cooked. Chicken needs to reach an internal temperature of 165 degrees Fahrenheit before being safe to consume. Once the cooking time has elapsed and pressure has been released, check the internal temperature of your chicken breast. After pressure cooking, check your if less than 162 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 162 degrees F, it should reach 165 degrees F as it rests.
- 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.
How to Serve Instant Pot Chicken Breast
While you can opt to serve Instant Pot Chicken Breast as the entree alongside Roasted Fingerling Potatoes or Cheesy Grits, I love using it in the following ways.
- Slice the chicken breast and serve over a Greek salad or Caesar Salad for a light, yet hearty meal.
- Toss sliced or cubed chicken breast with BBQ sauce or Buffalo Sauce and use it to make a Buffalo Chicken Salad or BBQ Chicken Salad.
- Use cubed or shredded chicken 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.
Storage Instructions
- Refrigerate: Once cooked and slightly cooled, store the leftover Instant Pot chicken breast in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the chicken breast whole, sliced, or shredded, in a freezer-safe container for up to 3 months. Defrost overnight in the refrigerator for best results.
More Instant Pot Chicken Recipes
- Instant Pot Buffalo Chicken
- Instant Pot Chicken Tacos
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Teriyaki Chicken
- Instant Pot Chicken Wings
- Instant Pot Marry Me Chicken
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 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 breast into the inner pan of the Instant Pot. Sprinkle the chicken evenly with kosher 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 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. Serve as desired.
Ms. Jones
Excellent recipe! I cooked my chicken breast cut in half with one can of chicken broth salt and garlic - wow - juicey chicken! I was able to use my beaters and it shredded right up! Thanks for posting!
Kristen Chidsey
WAHOO!!! So glad you enjoyed the chicken (and the tip for shredding)
jp
This turned out great. I’ve tried 3 of your recipes with great results.
I must commend you on your concise, well written recipes. As a blind cook, yours are extremely easy to understand. Thanks for that. 🙂
Kristen Chidsey
Jp, that makes my day! Thank you! I try very hard to make my recipes easy to understand and I am so glad you have found that to be true--and that you have had delicious results!
Rachel Baker
You are so resourceful
And I truly enjoy your emails and videos!
Thank you!
Kristen Chidsey
I am so happy to hear this Rachel! I really do strive to provide value and it means the world to me that I am helping you out. Thank you for taking the time to leave a comment.
Mrs Smith
Thanks so much for this and the other recipes. I'm no longer terrified of my new insta pot. Everything I have made so far ( I add different seasonings to taste ) has cooked perfectly.
Thanks again!
Kristen Chidsey
That makes me so incredibly happy that I helped you overcome your fear of the Instant Pot! I am honored to help!
Vickie
Your recipe was my first attempt with the Instapot. The chicken came out better than I have ever made in the oven or stove top. It was moist, tender, flavorful and crazy easy! Thank you for explaining all the details like the weight of the chicken per breast vrs the entire package. I will be using more of your recipes. You now have a new and devoted follower.
Kristen Chidsey
Vickie, I am SO happy you had such success with my recipe and took the time to let me know! I look forward to you trying out some more recipes 🙂
Eric F
Hi there!
I've used this recipe on smaller bunches of chicken breast (frozen and thawed), but I was planning on stepping my meal prep game up and I wanted to make sure I was on the right track.
I picked up 5lbs of fresh (Not frozen) chicken breast from my local grocery store, and I want to cook it all at once in my 8qt. Normally when I do bunches of chicken, I can just toss it all in there, add the broth and go, but I'm worried about doing that with 5lbs.
Do you recommend separating the chicken breasts with trivets or something or am I good to just plop them in there and set it to cook?
Would 5lbs affect the cook time at all? I believe they are 8 oz chicken breasts (I haven't weighed them yet).
Thanks again for a great recipe and a great site!
Kristen Chidsey
Hi Eric! I am so glad you found my site.
I have made 4 pounds of chicken breasts at once with no change in cook time--it just takes longer to come to pressure because the instant pot is so full. I would think you would have success with this for 5 pounds as well. BUT you will want to add at least 2 cups liquid and more seasonings, just to ensure your chicken is flavorful 🙂 I would also let pressure release naturally for 10-15 minutes.
I hope that helps! And enjoy that chicken--batch cooking makes the week so much easier!
Dale
just perfect
Kristen Chidsey
Wonderful to hear!
Centhea
I made this tonight and after cooking from frozen I added mushrooms and Marsala sauce, it was awesome! Love the pineapple juice! Even my picky husband loved it. Thank you!
Kristen Chidsey
I am so glad you all enjoyed it Centhea!
BPG
I've used this recipe a number of times now and it is always wonderful. Thank you so much for your great research and information.
Kristen Chidsey
I am so glad you have had such great success with this recipe 🙂
Christine
How long should I cook fresh chicken breasts if I saute both sides first with seasoning on them?
Kristen Chidsey
If you have seasoned first and seared, I would remove cook the chicken on the rack with 1 cup cold water on bottom (1.5 cups for 8 quart Instant Pot). Cook for 5 minutes on high pressure. If your chicken breasts are REALLY thick, you may need 6-7 minutes. Enjoy!
Anni
You have mentioned doing a natural release of both 5 and 10 minutes. Which is correct for for bone-in chicken breasts?
Kristen Chidsey
Hi Anni, This recipe is for boneless skinless chicken breasts. For bone in, you will want to increase the time by 1 minute. As for time for pressure to release, at a minimum 5 minutes, but 10 minutes is ideal.
LA
Hey, I followed the directions for fresh chickens breast, and it was cooked thoroughly (I used meat thermometer), but the 3 chicken breasts came out very tough and chewy. Any ideas how to prevent this in the future?
Kristen Chidsey
To avoid tough and chewy meat, but sure you use natural release for at least 10 minutes. That should help resolve that issue.
Gail
I needed to meal prep today but I was feeling really low energy and only had frozen chicken breasts on hand. I googled frozen chicken breast shredded instant pot and found this recipe. I had never known the trick to shredding the chicken with a mixer! (I don't have a hand mixer but it worked well with the whisk attachment on my stand mixer at the lowest speed). I had vegetable broth on hand so I used that but I'll try the pineapple juice next time. Veggie broth worked well for me but I'm excited to try the other way too. I'm so very grateful for this recipe, it was a real game changer on a day when I had been feeling really blah.
Kristen Chidsey
I am so glad this recipe could make your day brighter! I hope you give it a try with the pineapple juice and enjoy!
Colleen Zlomke
Wonderful recipe that I’ve used multiple times. Would anything need to change if I mixed breasts and boneless thighs? Thanks for any response.
ecz
Kristen Chidsey
I am so glad you love this recipe! If you want to cook boneless, skinless chicken thighs and boneless, skinless chicken breasts together the timing will be the same.
Eddie
Well, TL:DR.... never saw boneless or bone-in specified... pictures look like boneless though. Somewhat unhelpful....
Kristen Chidsey
Hi Eddie, I should have specified in the recipe card for those that don't read full post. Sorry about that.
Nikita
Hi, cooked 1 piece of a thick frozen chicken breast piece. I added 1 cup of water, some salt and ranch seasoning - since I wanted to make shredded buffalo chicken. The end result (after 5 minutes NPR) was undercooked chicken on the inside and overcooked chicken on the outside. One thing I didn't do was to let it rest. I started shredding it immediately in the pot, since I was nervous that it would overcook. So, I cut up the pieces, and put it back on saute mode for 3-4 mins to cook the chicken pieces through and then everything was chewy. Can you help?
Kristen Chidsey
Hi Nikita! It sounds like your chicken breast may have been thick in middle but really thin on sides. In future, if your chicken is not done, I would add more liquid and cook for an additional 2 minutes on high pressure AND then let rest and shred. Shredding your chicken and then recooking would make it pretty tough. Sorry that happened.
Nikita
But then wouldn't the edges become more tough? If I am cooking for additional 2 mins? They already felt overcooked. Thanks for helping out 🙂
Kristen Chidsey
In the future, if your chicken breasts are really uneven, I would submerge the chicken fully in stock/pineapple juice and then let rest fully after cook time. It may be over cooked on edges, but that is still better than cutting up and trying to cook afterwards. If your chicken is thawed, I would also suggest pounding to an even consistency. Hope that helps 🙂
Michael
I found this site when I was thinking about what liquid to use to IP some frozen chicken and we had some cans of pineapple juice in the pantry. This gave me the confidence to go for it. It cooked great, and I shredded it and served it over rice. My son told me if he had 5 hands he’d give 5 thumbs up. Needless to say, we’re doing it again!
Kristen Chidsey
I love it when the whole family enjoys a recipe! Thank you so much for trying this out and for sharing your success!! I hope you find more recipes here to enjoy 🙂