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!
![Instant Pot Chicken Breast Four Chicken Breasts inside instant Pot sprinkled with parsley.](https://amindfullmom.com/wp-content/uploads/2021/03/Instant-Pot-Chicken-Breast.jpg)
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.
![IP Chicken Breast Ingredients for Chicken Breast labeled on counter.](https://amindfullmom.com/wp-content/uploads/2021/04/Instapot-Chicken-Breasts.jpg)
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.
![Instant Pot Frozen Chicken Breasts 4 chicken breasts inside instant pot with garlic and salt and pepper.](https://amindfullmom.com/wp-content/uploads/2021/03/How-to-Make-Chicken-Breast-in-Instant-Pot.jpg)
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.
![Shredded Chicken Breast inside inner pot of pressure cooker.](https://amindfullmom.com/wp-content/uploads/2024/04/Instant-Pot-Shredded-Chicken.jpg)
∗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.
![4 chicken breasts cooked inside instant pot.](https://amindfullmom.com/wp-content/uploads/2021/03/IP-Chicken-Breast-360x360.jpg)
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.
Scotty Andrade
I’ve used this recipe several times. It always turns out perfect!
Lori
Can I use orange juice?
Kristen Chidsey
Hi Lori, technically, yes you can use PULP-free orange juice, but I would only do 1/2 cup orange juice and the other 1/2 cup water or stock, or the flavor may be overwhelming. I love using orange juice in my Pork Carnitas for flavor, but again I dilute it with other ingredients.
Charlie
Have two frozen chicken breast that are 1 lb 4 oz each. how long would you cook?
Kristen Chidsey
That would mean that they are 20 ounces which means I would suggest cooking for 17 minutes if frozen. Be sure do a natural pressure release as well and enjoy!
Nolan
I have tried this a few times and get dry chicken breasts each time. I am using frozen chicken breasts from Costco. They are about 14 oz each and I cook two of them for 17 minutes. I haven't tried pineapple juice, but use the Better Than Bouillon chicken broth mix to make a cup of liquid.
Kristen Chidsey
Hi Nolan! I would first say that the cook time is too long. For 14 ounces frozen chicken breasts, you would only need 14 minutes. Secondly, pineapple juice really helps to tenderize the chicken so that may help too. Be sure to also do a natural pressure release.
Nolan
So I thought the recipe shows 12 min for 10 oz so for 4 more ounces I added 5 min (1.2 min/oz times 4 is 4.8 min). Temp was way over the 165. I like cooking with a thermometer, but haven't figured out how to do that in an Instant Pot. I think I will try to use the pineapple juice and then if that doesn't work, I'll just cook the rest of the package for the dog. Thanks. Most of your recipes that I have tried have been fabulous.
Kristen Chidsey
I can totally understand your calculations 🙂 After many attempts, I have found it is best to add 1 minute for every additional 2 ounces.
Mary J
The photo shows only 3 chicken breasts and none on top of each other. I generally buy a 3lb package of frozen chicken breasts. I would like to cook them all at once. What would you suggest?
Kristen Chidsey
As long as the chicken is not frozen together, you can cook as much as you would like. All 3 pounds will fit and I would use 1 to 2 cups pineapple juice and cook for 10-12 minutes on high pressure if frozen.
Carol Mercer
Have loved this recipe from the first time I tried it. Simple and very tasty with the pineapple juice and garlic. Great way to cook from frozen. I am wondering about using the leftover juice to make rice. Haven’t tried that yet, any suggestions? Seems like it would give rice a nice tropical flavor.
Kristen Chidsey
Oh, that is a wonderful idea, Carol! I would refrigerate the reserved juice and then use it within 2 days of making the chicken. I love using pineapple juice for pineapple rice. Just use a 1:1 ratio and cook for 3 minutes on high pressure for long-grain white rice and 22 minutes on high pressure for long-grain brown rice.
Leigh Anne
I don’t have any chicken breast right now but have frozen organic chicken thighs. Can you recommend a time for cooking? Would they work for this recipe? Thanks!
Kristen Chidsey
Hi there Leigh Anne. Frozen boneless thighs should be cooked for 10 minutes as well. If they are really large increase the time by 1 or 2 minutes. Enjoy.
Cheryl Beeson
Thank you for this recipe! Really appreciated you giving cooking times based on the size of the chicken breasts.I tried it tonight and am pleased with the results. Used really tough chicken breasts and they are much more tender than any other method I have used. Was wondering if you can save and reuse the pineapple juice?
Kristen Chidsey
Hi Cheryl! I am so glad you had such great success with this recipe and tender chicken! I love hearing that! As for the pineapple juice, you can refrigerate and use for 5 days and then discard.
Donna
I'm experimenting with this right now in my instant pot as I type this, and I'm so excited. I had to add a couple of minutes, since the breasts are larger, but it smelled incredible when I checked the temperature. I plan to put the "broth" in the fridge as you recommend for a few days, but do you know how it would hold up to freezing for reuse? And would more than one reuse be a terrible idea, following safety measures and boiling it?
Thank you for this technique! My kids are so excited for "pineapple chicken!"
Kristen Chidsey
Hi Donna! I am so excited for you to give this a try and hope you enjoy! I freeze the cooked chicken all the time. I prefer to shred it first and put it in freezer-safe bags with a tablespoon or two of the cooking liquid and then freeze for 2-3 months. As for reusing the cooking liquid. Using 2 times would be fine as long as it has not been stored more than 3 days. Enjoy!
Jackie
I just want to say how handy this guide is! I have used this as a reference any time i cook fresh or frozen chicken in the instant pot and it always comes out perfectly cooked.
Kristen Chidsey
Thank you for sharing that Jackie! I love hearing that you can count on this recipe to work!
Madison Clark
I’m looking forward to trying this! I have two frozen chicken breasts (13.85oz and
14.17 oz) totaling 1.75 lbs. How long should I cook these two Chicken breasts? TIA!
Kristen Chidsey
Hi Madison. Those are fairly large and since they are frozen, I would cook for 17 minutes on high pressure.
Carol Mercer
I recently cooked frozen breasts of different sizes. Tested internal temperature using the probe stick and found larger was not quite done after 12 minutes. I put it back in the pot and cooked for another 2 minutes. Came out great. You really can’t go wrong, and a thermometer is a real help.
CHERYL MIKEL
What if you only have split chicken breasts with bones. Does the time need adjusted? Thanks so much.
Kristen Chidsey
Hi Cheryl! Yes, I would increase the cooking time to 9 minutes--10 if really large. Enjoy!
Linda
I have tried this twice now. Each time near the end the instant pot shuts off a d says "BURN" I do a quick release and the pineapple music is all charred. Am I supposed to be using the rack? I think this would happen even if I did use the rack.
Kristen Chidsey
Hi Linda. It sounds like your Instant Pot is not sealed and the liquid is evaporating. Be sure your vent knob is sealed and your inner ring is secured. If you aren't having issues with any other recipe, try adding 1/2 cup of water to the pineapple juice.
Rachel
You've made chicken breasts edible from the instant pot! Thank you! I do wonder if you've tried putting multiple layers in? I haven't dared to get it because I don't want to mess up a whole package of meat, but I'd like to be able to cook a large package at a time
Kristen Chidsey
Hi Rachel! I am so glad you found this method to be successful. I have made this many times with several layers. It takes longer to come to pressure, but works beautifully.
Mary J
This is just the question and answer I as looking for. Thank you.
Melissa
Just the recipe I was looking for!
Kristen Chidsey
WONDERFUL!!
Christine
This is a great chicken recipe. I'm going to use it to make your chicken enchiladas! My favorite thing about this recipe, other than how easy it is, is your tip for using a hand held mixer to shred the chicken. I actually have a lot of trouble with my hands, and using forks, tongs or other utensils to shred the chicken is quite painful. The mixer method took almost no time at all (which meant less pain for me) and was rather fun! Thank you for that extremely helpful tip!
Kristen Chidsey
I am so glad you enjoyed the chicken and the tip! And I hope you enjoy the enchiladas.
Trina
Thanks you. I check this page regularly when I make my chicken. Just to make sure I use the right time to cook and natural release. Once done, I let chicken rest for a bit. Then I divide the chicken, putting two chicken breasts in each baggie with some of the juice. Easy to freeze and thaw for use later. Thawing in the juice helps keep the chicken moist.
Kristen Chidsey
I am so glad to hear this is your go-to recipe for the chicken. And great idea to freeze with the cooking juices. Thank you for sharing that tip.