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.
LF
Excellent recipe! Though not sure if was able to chicken the temperature! I tried screaming really load at it but nothing really happened.
donna
Well, I guess you can teach an "old dog" new tricks. I've been married 50 years and never knew this. Thanks. I have a large frozen chicken breast I'm going to cook tonight.
Kristen Chidsey
LOL! Well, I am glad you learned something new today Donna! Enjoy!
Stephanie Sentz
This looks so easy and I can't wait to try it! I have a thawed boneless chicken breast that is 1.43 lbs. How much time should I cook it for? Thanks!
Kristen Chidsey
Hi Stephanie. Is one breast 1.4 pounds? If so, I would cook for 11 or 12 minutes on high pressure as this is more than double the size of a 6-8 ounce chicken breast.
Kacie
I'm new to using the Instant Pot so this was very helpful. Thank you.
Kristen Chidsey
I am so glad this guide helped and you enjoyed the chicken Kacie.
Anissa
What is a serving size for this recipe? Thank you!
Kristen Chidsey
4 ounces 🙂
Ronni
Okay , very easy to follow... can’t wait for more
Kristen Chidsey
YAY! I am so glad you had success with this!
MARSHA L PATRICK
Loved this! We used the pineapple juice and it made the chicken even better than expected! Thank you so much for the tip, will never make shredded chicken any other way!
Kristen Chidsey
I am so glad you enjoyed so much Marsha! Thank you for taking the time to leave a review.
Sharron
I hope this isn't an ignorant question, but what is the serving size, I see that there are twelve servings but I'm adding this to my Weight Watchers recipes and that is the only detail missing. I haven't tried the recipe yet - will be doing so as soon as I finish this message, but I can add this afterwards if you can let me know.
I always add the source of my recipe in the notes too. (url to your site).
Thank you for sharing!
Kristen Chidsey
Hi Sharron, the serving size is 4 ounces. 🙂
Allison Marcroft
so perfect...thanks! tender, not dry, yummy, ready to throw in my soup!
Kristen Chidsey
I am so glad you had great success with this Allison.
Alybeta
My local store tends to have breast fillets on sale. Have you ever cooked these in the InstantPot? If so, by chance a recommendation on time. I will see what the weight is shortly. 🙂
Kristen Chidsey
Hi Alybeta! I do not cook fillets often in the Instant Pot because they typically more expensive here and cook up so fast on the stove. However. If they are are 3-4 ounces each, I would cook for 3 minutes on high pressure, which is half the cook time I use for chicken that is 6-8 ounces. I hope that helps!
Cassandra Meyers
I have always been so scared of chicken breasts in my instant pot, but not anymore, I made perfect shredded chicken in less 30 minutes, it is such a huge timesaver and make a great base for buffalo chicken dip! I'll never do it another way again! Thank you!
Kristen Chidsey
WAHOO!! I am so so glad you found my recipe Cassandra and had success! This is the only way I make shredded chicken now!
Kerrie
The single chicken breast was 7 ounces and the bone broth came from the refrigerator.
I did not sauté the chicken first, just placed it in the cooking liquid and set the time for 4 min. on HP. I own the Duo Evo Plus 6 Qt.
Kristen Chidsey
Thanks Kerrie! I am really surprised it was cooked in the center to a full 165 degrees at that rate. I would reduce to 3 minutes in the future and take note you may have a pressure cooker that runs a bit hotter.
Kerrie
Recently I used thicker chicken beast and set it to 3 minutes and quickly released the pressure. This resulted in uneven cooking. The thickest part was not fully cooked, while the thinner end was over 165 degrees. Next time should I do 4 minutes with quick release or 3 minutes and natural release for 5 min?
Kristen Chidsey
Hi Kerrie! I would set for 3 or 4 minutes with full natural pressure release. Quick release with meat is always going to result in uneven, tough results. If you test your chicken and it is a bit underdone, set it again for 0 minutes or 1 minute with 10 minutes of natural pressure release--that should work.
Kerrie
Thank you for clarifying the need for natural release with meat. I will set it for 5 minutes of natural release rather than increasing the cooking time with quick release.
Kerrie Murphy
The single chicken breast was 7 ounces and the bone broth came from the refrigerator.
I did not sauté the chicken first, just placed it in the cooking liquid and set the time for 4 min. on HP. I own the Duo Evo Plus 6 Qt.
Kerrie Murphy
I placed 1 chicken breast in the pot with 1 cup of broth, without a trivet. I set the time for 4 minutes on high pressure and quickly released the pressure, yet the cooked internal temperature was well over 165 degrees. Do I need to reduce the amount of liquid or time? Does the trivet make a difference?
Kristen Chidsey
Hi Kerrie! You need at least 1 cup of liquid for pressure to be reached. I cook in the liquid all the time with no issues. Was your broth cold? Was your chicken really thin? Happy to help troubleshoot.
Danny
This came out sooooo good.
The pineapple juice/ chicken stock broth.
Do I have to discard it? I’d like to use that for a soup
Thx again
Kristen Chidsey
Hi Danny! I am so glad you enjoyed! You can certainly use for a soup if you desire--just keep in mind there may be a hint of pineapple flavor to the finished product.
Danny
Ty for giving me confidence in my instapot!! The thing is amazing . Zero smell in the house and I didn’t have to keep checking the oven to see if I burnt my chicken lol
Kristen Chidsey
I am so honored to help make dinner easier Danny!
Frank T
Thanks for the recipe. Any chance you could explain this part in a bit more detail? Not quite sure what you mean here:
Once cook time has elapsed remove chicken breast from instant pot and drain off all but 1/2 cooking liquid.
Add chicken and reserved liquid back into inner pot of pressure cooker and shred with a hand held mixer on medium speed. This trick works perfectly to shred chicken breasts in no time!
Kristen Chidsey
Hi Frank! If you want to shred the chicken, a great hack is to use a kitchen mixer. But you don't want to have more than 1/2 cup liquid in addition to the chicken when shredding or you could risk splattering hot liquid everywhere. I like to leave a bit of the liquid to keep the chicken moist though. Hope that helped.