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 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 while I have shared many Instant Pot recipes using chicken breasts over the years, THIS is the original recipe for Instant Pot Chicken Breast! It will likely become a staple in your house, just as it is mine!
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!
- Fresh or Frozen. 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. This is a basic recipe for chicken breast that can be used for for meal-prep, for shredded chicken, or used for recipes calling for cooked chicken.
Notes on Ingredients
- Chicken Breasts: This recipe works with fresh or frozen chicken breast. If your chicken breasts are frozen together, I suggest placing them in a bowl of cold water for a couple of minutes until you can break them apart into individual breasts. This will ensure they cook cook evenly.
- Pineapple Juice: The key ingredient to my recipe for Instant Pot Chicken Breast that makes it SO much better than any other recipe is PINEAPPLE JUICE! The pineapple juice may sound like an odd addition for cooking savory chicken breast, but it adds a nice subtle flavor to the chicken and more importantly, the pineapple juice helps to tenderize the chicken. However, if you don't have pineapple juice on hand use store-bought chicken stock, homemade chicken stock, or Instant Pot chicken stock.
- Seasonings: Salt and minced garlic are the perfect complements to the chicken and pineapple. But you can use Seasoned Salt, Taco Seasoning, or any other combination of your favorite seasoning blends to amp up the flavor if desired.
How to Make Instant Pot Chicken Breast
The following steps and 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 or you can follow along as I make this dish in the video below.
- Place the chicken breasts into the inner pot of the instant pot and season the chicken with salt.
- Pour the pineapple juice, or chicken broth, over the chicken and top with minced garlic.
- Place the lid on the instant pot and be sure the vent knob is pointed towards sealed. Use the manual or pressure cook button, not the poultry button to set the cooking time.
- Once the cooking time has elapsed, let the pressure release naturally for 10 minutes before doing a quick release of pressure. Don't be tempted to do a quick release of pressure, natural pressure release is key to keeping your chicken breasts tender.
- 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 to Determine Cooking Time∗
You determine the cooking time for Instant Pot Chicken Breasts based on the size of individual breasts, 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.
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.
- For 6-ounce chicken breast:
- Fresh/Thawed: 6 minutes on high pressure
- Frozen: 10 minutes on high pressure
- For 8-ounce chicken breast:
- Fresh/Thawed: 7 minutes on high pressure
- Frozen: 11 minutes on high pressure
- For 10-ounce chicken breast:
- Fresh/Thawed: 8 minutes on high pressure
- Frozen: 12 minutes on high pressure
Serving Suggestions
While you can opt to serve Instant Pot Chicken Breast as the entree alongside Roasted Fingerling Potatoes or Cheesy Grits, I love using this recipe for meal-prep or in any recipe that calls for cooked chicken. Below are a few of my favorite suggestions.
- 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 leftover cooked 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.
FAQs on Instant Pot Chicken Breast
No, 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.
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. 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.
Pressure cook the chicken as recipe directs. 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.
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.
Jasmine
Didn’t care for the pineapple flavored chicken although I like pineapple juice. Internal temp a little to high, about 173, so less time than chart might be needed. Maybe because I used organic chicken?
Kristen Chidsey
I am sorry you did not care for the flavor Jasmine. It is a bit plain, but we love as a base to so many dishes. And yes, your chicken may have been quite a bit smaller than 6 ounces each and cook time would need to have been less (depending on the size)
KMurf
Will cooking the chicken on the trivet make a difference in texture or moistness?
Kristen Chidsey
Hi! Yes, cooking on the trivet will make a difference in the texture of the meat. Your chicken breasts would be more "steamed" and would remain whole. I prefer cooking in the liquid as chicken breasts are so lean, and the moisture keep them juicy and tender--plus they absorb the flavor.
roger mielke
How long before and after will it shut down, is on 45 min now doing chicken breast.
Kristen Chidsey
Hi Roger! You may want to read over my Instant Pot 101 to help you understand when the Instant Pot will shut down, etc--that will help tremendously. The Instant Pot will take about 10-15 minutes to come to pressure (depending on what you are cooking) and then once pressure is reached, you will see the cook time begin to count down. Once cook time has passed, you will see L0:00 and that means the Instant Pot is just holding warm. Once 5-10 minutes has passed, you can do a quick pressure release and then remove what has been cooked. I hope that helps. Here is a video about releasing pressure that will help too.
M. Smith
This is my go-to recipe for frozen and fresh chicken. Delicious every time! I've used it for 6 months now and keep coming back to this page. Thanks!
Kristen Chidsey
Oh this makes me so so happy that you rely on this recipe--it is a staple here too. Thanks for taking the time to leave a comment.
Db
This was very awesome! I will forever remember to keep some pineapple juice on hand now!
Kristen Chidsey
YAY! I am so glad you found this tip as flavorful and helpful!
Tami Nogales
Hi Can I leave the pineapple chucks in the post while I cook the chick Brest ?
Kristen Chidsey
Hi Tami! Yes you can--I will just say they typically have a weird, mushy texture. I hope you enjoy!
Carol
I recently purchased a Ninja Foodi 8qt. I followed your instructions exactly using 2-1.5 lb bone in, skin on, breasts. At the end, I brushed them with sweet chili sauce and crisped them for 5 min. They were juicy and the best breasts I've ever eaten. Thank you!
Kristen Chidsey
I am so glad you enjoyed this recipe Carol.
Nev
Can I use skin on chicken breast with this recipe?
Kristen Chidsey
Hi Nev, yes you can....but the skin may get soggy. Also if the bone is still in, you will need to adjust for a longer cook time.
Kristina
Just made this with frozen breasts and it came out great! I find chicken breasts so so so tricky to cook evenly without getting rubbery, and I think this will be my go to method from now on. I followed the recipe exactly and added a little onion as well. Can’t wait to try to try it with fresh chickens, it’s perfect for meal prepping!
Kristen Chidsey
YAY! I am so glad you had success as well Kristina!
David Schillen
Literally the best chicken I’ve ever made in my life, I never comment on recipes but I had to thank you for putting this out there. I am sooooo grateful to have found this. Thank you!!!!
Katrina
My first time!
I had frozen chicken breasts and they turned out very good!!
Can I add the cooked chicken to a instant pot soup recipe now?
Thanks
Kristen Chidsey
I am so glad you had success! Feel free to add to any soup/other recipe you desire 🙂
Maria
Great tasting chicken! Even my picky eater loved it! Will be making this a lot! This was my first time using an Instant Pot. Thanks!
Kristen Chidsey
I am so glad you enjoyed your first Instant Pot Recipe! I hope you find many more to enjoy here.
Robin Eudailey
Kristin,
I've been following your recipes ever since I got my Instant Pot 2 months ago. Everything has turned out great. My question is this, I need to make a large batch of chicken salad (7lbs of breasts). Can I put them all in the pot and add the 1 cup of cup of broth? Or do I need to do in batches? Thank you for doing all of the experimentation for us!
Kristen Chidsey
Hi Robin! I am so happy you have had success with my recipes! As for a large batch of chicken breasts, any amount of chicken breasts is fine with just 1 cup liquid (or 1.5 cups liquid for an 8 quart). You want to be sure the chicken breasts are not frozen together, as this will effect cooking time. It will take longer to come to pressure with that much chicken, but will the set cook time will remain the same. I will say, I prefer to double or triple the liquid for a large batch like that as I find it keeps the chicken juicier and more flavorful, it is just not technically needed.hope that helps.
LaTina
Easy and great flavor!
Kristen Chidsey
YAY! I am so glad you enjoyed LaTina!
Lori
Awesome!!! Everyone loved it. Even my picky eaters. Super easy, too!
Kristen Chidsey
I am so happy to hear this Lori!
M McCarty
I'm a new IP user and trying 'easy' things like frozen organic chicken breasts. Thanks for thinking of all the 'what ifs' for what would seem simple!
Kristen Chidsey
You are so welcome! I really try to troubleshoot ahead of time for you all 🙂