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.
Brandie
I LOVE THIS SO MUCH! The best, most tender, & moist chicken that Ive ever made, or ate. I feel so bad for the people that it didnt turn out good for, because mine was absolutley perfect! I never want chicken cook another way. I did soak my chicken in milk, in fridge first. I dont know if that helped but i aint trying it any other way. Dont wanna jinx it. THANK YOU FOR SHARING THIS GREAT RECIPE!!!!
Kristen Chidsey
You are so welcome Brandie! Thank you for sharing how much this recipe impressed you!
Kim Judd
I had 6 6-oz chicken breasts, so I followed the directions for 6 oz (6 minutes on high pressure, and let it release naturally for 15 minutes afterwards). The chicken came out very tough and chewy. What did I do wrong?
Kristen Chidsey
Hi Kim! I am sorry you had issues with this recipe. It sounds like you did everything right, so it may have been the chicken itself (sometimes brands can just be off) or your machine runs a bit hot and you need to reduce the timing.
Steph G
Inaccurate frozen cook times, twice tried now. The second time I tried with the max time for large even though I Def had medium size breasts at less than 3 lbs total, released naturally for 12 minutes ( chasing the dog for 2), and they were still pink raw. I opened the top and immediately inserted a culinary thermometer and closed the lid, after 2 minutes, opened the lid to reveal an internal temperature of 140. The only thing I can think of is they were frozen together, 3 in a zip lock. But either way pressure should distribute evenly even so.
Kristen Chidsey
Hi Steph. My instructions for frozen state is to be sure the chicken breasts are not frozen together, as this results in uneven cooking and the need for a much longer time. In the future, I would suggest running the breasts under cold water to break them up and then cooking as directed. That should work for you 🙂
Tom
Tom
Hi Kristen, I like your simple, educational cooking tips and substitutions.
I would like to try your IP Pineapple with blanched chicken breast..
Since the breast are already 'cooked', should I just simmer breast in Pineapple juice before shredding? Thanks for your reply.
Kristen Chidsey
Hi Tom! Thank you for the kind words! Personally, I would not recommend simmering poached chicken again, as it can easily become tough. I would instead opt to use the pineapple juice to poach chicken in the future.
Jin
I cooked chicken pozole using a regular pan. It came out tough. Can I still remedy it using my instant pot (to the rescue)? Please help. Thanks!
Kristen Chidsey
Hi Jin! It would be worth a try, as long as your recipe did add flour, hasa harina, or cream. I would pressure cook for 5 minutes on high pressure with a full natural pressure release.
Tamira Houston
I love reading your story and your chicken looks great as well as your other recipes thanks for sharing your talent I think you're a great cook and have a really wonderful family💝😃💯😊 God BLESS always 💖 💕 😊 😀 ❤ ☺ 💖you 😊 always 😊
Tamira Houston
Great chicken recipe thank you for sharing
Kamille
Hi! I tried the cooking time with 6 thawed 8oz chicken breasts...8 minutes. The blog says 7 but I added a minute because it just seemed too short 🤣 the instant pot depressurized before 10minutes elapsed after cooking for 8 minutes. The chicken was not done. Where did I go wrong? Is it 7minutes per 8ozchicken breast?
Kristen Chidsey
Hi Kamille! I would suggest checking to be sure you used cold, not warm stock or pineapple juice, and that your pressure was set to high not low. If all that was the case, it may have been that the chicken was not fully defrosted, or your model runs a bit cooler.
Kaylie
Hi! Can you stack the chicken breasts? I have 5 breasts that won't fit in a single layer. Thanks!
Kristen Chidsey
Absolutely! You can stack chicken breasts in several layers as long as they are not frozen solid together.
Kendra
Yeah thanks so much! I’ve loved my ip for 2 years now but it’s so nice to get great ideas and tips. Do you think the pineapple juice would help with beef so I can make shredded beef meals?
Kristen Chidsey
Hi Kendra! I do think pineapple and beef are a great combo--especially when using the beef for Tex Mex recipes. I also love adding in a bit of horseradish for pot roast and stew to help tenderize.
Lula
I have 3 frozen boneless, skinless, chicken breasts equalling 3 pounds. Are they the same weight as thawed? Are the cooking times above for thawed or frozen? How long do I cook my 3 pounds of frozen chicken?
Kristen Chidsey
Hi Lula! The cooking time for chicken breasts is based on the size of 1 chicken breast, regardless of how many chicken breasts you have. It sounds like your chicken breasts each weigh 1 pound. If the chicken is thawed, I would cook for 15 minutes on high pressure. If the chicken is frozen, I would be sure the breasts are not frozen in one lump (they need to each be separated) and then cook for 19 minutes on high pressure. I hope that helps.
Cindi
Kristen's,
Hello! I am so happy that I found your instant pot chicken with pineapple juice recipe! My family loves it! Your recipe is so quick and easy to make! My chicken turns out perfect every time!
I use the cooked chicken breast by themselves and in other recipes that call for already cooked chicken breasts. Tonight I made the chicken breasts and cut the breast up and put them on a salad with strawberries, blueberries, cheese, and raspberry sweet and sour dressing. It was yummy!
Thank you so much for sharing your instant pot recipes! I have made several of your recipes. They have all been so delicious and easy to make! Thanks!
Kristen Chidsey
That salad sounds delicious Cindi! I am so glad you are enjoying my recipes--especially this Instant Pot Chicken Breast Recipe. Thanks for sharing 🙂
Tammy
Made this tonight and served with Ramen and corn on the cob as sides. While the chicken was moist the flavor was lacking. Ended up shredding the chicken and mixing it with the Ramen and it was very tasty! I'll make this again to be used in different entrees like chicken enchiladas or tortilla soup.
Kristen Chidsey
Hi Tammy. I am happy to hear the chicken was cooked the way I promised. As for flavor, feel free to add any dried seasonings you like 🙂
Cory
I'm new to the IP and I just did 2 - 1lb chicken breast (frozen), prior to finding your recipe, for 30 minutes attempting to make pulled chicken. I used a little over 1 cup of chicken broth. The chicken turned out tough and chewy. I wouldn't say it was dry but it was tough and chewy. Afterwards, I went searching the web and ended up here. So, from what I've read here, I probably should have done them for only 15 minutes with a 10 minute natural release? Is that correct? Thanks in advance. 🙂
Kristen Chidsey
That is correct Cory! Next time will be better 🙂
Larry
Since Cory said frozen shouldn't the time have been 19 minutes for 1 lb each breasts?
Kristen Chidsey
Yes, that is what I said, 15 minutes for thawed chicken, 19 for frozen 🙂
Linda Rice
How can I alter this recipe for bone in chicken breast?
Kristen Chidsey
Hi Linda! I would cook for 10 minutes. Enjoy!
Jenni
Thank you! Am new to the IP club and appreciate your guidance esp the adjustments to different chicken size. Was a little skeptical about using pineapple juice but it doesn't make the chicken taste "too sweet" at all 🙂 Do you have some recipe ideas for using the leftover broth...which does still have a little bit of sweetness? Thanks!!
Kristen Chidsey
I am so glad you to hear you enjoyed the chicken--even with the pineapple juice 🙂 It really is a great ingredient. I have had many readers share they use the liquid in savory dishes all the time with great success. I personally think it is great for rice, but haven't tried it with much else, as I always have homemade chicken broth on hand 🙂
Isobel
I'm currently on a nutritionist supervised "healthy eating plan" which eliminates all additional salt, so was seeking recipes I could use. I checked out your site and while I can't add the salt, or the pineapple juice, I added onion powder, garlic powder and Italian seasoning, a cup of water and set the timer. Needless to say my chicken was quite horrible :-(r and bland. Any suggestions???
Kristen Chidsey
Hi Isobel. It can be really hard to flavor food without the addition of salt. The pineapple juice would help and 100% pineapple juice does not have any added sodium, so that should be a good option. Another option is to use sodium free chicken broth. I would also suggest using minced garlic over garlic powder for more flavor. I hope that helps.
Yvonne Matthews
I use Original No Salt
Sodium Free Salt. All I can say is experiment because it still tastes a little too salty. You might want to try half to three fourth. I have been using it since 2005.
Brenda
Yes, you can teach an old cook new tricks😉. My pot has been sitting in the cupboard since Christmas 2019 and I finally got it out and tried your chicken recipe and then used my beater to shred the chicken. It will be in constant use from now on. Thank you so much for your recipes and encouragement!
Kristen Chidsey
This makes me so happy Brenda! Let me know if I can help you in any other way!
KJC
This recipe is great. The chicken breast cooked up moist and full of flavor. I used 1 cup pineapple juice and 1/2 cup chicken broth (only 1 cup of juice in the can of pineapple I had and found this recipe last minute 😊). I cooked 6 very large chicken breasts (5.7 lbs!). I guessed 15 min cooking time based on your suggestions. I think the 10 min before quick release is key. The best one was the one at the top of the layers - maybe the ones in the juice overcooked a bit? They were all moist and simple to shred with 2 forks. My kids ate it up out of the bowl as I was shredding it then asked for it for dinner and packed it in a thermos for a chicken sandwich for lunch! Thank you!! I meal prep regularly and can finally stop searching for a “better” chicken breast recipe!
Kristen Chidsey
YAY! I am so happy you have found your go-to chicken recipe! It makes my heart so happy to hear your family enjoyed.
Sue
Hi, How long would you cook breasts that are 1lb each? Thanks!
Kristen Chidsey
Hi Sue! I would suggest cooking for 15 minutes on high pressure and then test the temperature.
Dee
So easy and tasty!
Will use this recipe every week. Thank you!!
Kristen Chidsey
It is a weekly staple at our house as well Dee!
Francine
Hi Kristen. I need help. My daughter came home with a 2.5 lb. chicken breast. How many minutes would I cook that? I've read your instructions over and over but I can't figure time for 1 super large breast. Thanks in advance for your help
Kristen Chidsey
Hi Francine! WOW! That is more like the size of a small turkey breast 🙂 I would suggest cooking for 18 minutes with a full natural pressure release and then test the temp. You may need to cook longer, but that way you won't dry out the chicken.
Mifflin
Just made this tonight, and the meat is moist & delicious. I didn't have pineapple juice so used 2/3 c chicken stock + 1/3 c OJ. Two of our organic breasts were about 10 oz ea. The other 2 were 7 and 8 oz, so just cooked up the 10 oz. Served with your perfect brown rice. (A bit tricky doing 2 dishes with only one Instant Pot, but hubby is patient.). Thanks for making our dinner tonight so tasty!
Kristen Chidsey
I am so happy to hear you all enjoyed!
Brittany
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!
Kristen Chidsey
I am honored to make your life a bit easier! So glad you can count on this recipe to deliver!
Kristy Nilson
Can you layer the breasts or just enough to lay on bottom of pot?
Kristen Chidsey
Hi Kristy! This recipe still works great if you layer the chicken breasts.