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This Instant Pot Chicken Breast recipe is the method I rely on when I need tender, juicy chicken breasts using either fresh or frozen chicken breast. It's simple, incredibly versatile, and the perfected timing makes this recipe reliable.
Chicken breast is a weeknight hero. It is affordable, lean, and picky-eater approved. But let's be honest, chicken breast cooked in the Instant Pot has a reputation for turning rubbery. This Instant Pot Chicken Breast recipe changes that and has been a staple in millions of homes since 2017.
Kristen's Keys for Perfect Instant Pot Chicken Breast
Paying attention to these tips helps ensure your chicken breast is flavorful and tender, rather than dried-out or rubbery.
- Cook based on size, not total weight. Chicken breasts cook evenly when each breast is similar in size, as timing is determined by the size of each breast, not the combined weight.
- Skip the poultry button. That setting uses a preset time meant for average chicken, which is vague and unreliable. Manually setting the cook time gives you full control and consistent results.
- Allow for at least 10 minutes of natural pressure release. This gentle release keeps the meat tender and prevents moisture loss, which is key for lean protein like chicken breast.
- I prefer to use pineapple juice as the cooking liquid. I know this is unexpected, but the pineapple juice works to slightly tenderize the chicken while adding just a subtle background flavor. Paired with garlic, salt, and pepper, the chicken stays savory, not sweet. If pineapple juice isn't something you keep on hand, chicken stock works beautifully too.
- Cook from fresh or frozen. We have all forgotten to thaw chicken at times. The Instant Pot can safely cook chicken from frozen, but it's best to separate the breasts first, as cooking chicken in one solid hunk leads to uneven results. If your chicken breasts are frozen together, place them in a bowl of cold water just until you can break them apart into individual pieces.
5-Star Reader Review
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! -Brittany
How to Make Perfect Instant Pot Chicken Breasts
Whether you are cooking fresh or frozen chicken breasts, just learning to use your Instant pot, or are a seasoned user, this section will guide you through the process of making chicken breast in the Instant Pot, giving you helpful tips along the way.
Step One: Layer Ingredients
Place the chicken breasts in the inner pot and season with salt, pepper, and garlic. Add the pineapple juice (or chicken stock).
👉🏻Can the chicken breast overlap? Absolutely! It is best for the chicken not to be be frozen together, but you can stack the chicken breasts on top of eachother without issue or needing to change the cook time.
Step Two: Pressure Cook
Place the lid on the Instant Pot and ensure the vent knob is sealed. Use the pressure cook or manual button to determine the cook time.
- Small (about 6 oz): 6 minutes fresh / 10 minutes frozen
- Medium (about 8 oz): 7 minutes fresh / 11 minutes frozen
- Large (about 10 oz): 8 minutes fresh / 12 minutes frozen
👉🏻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.
Step Three: Natural Pressure Release
After the cook time has elapsed, leave the Instant Pot alone for at least 10 minutes. The slow pressure release prevents the muscle fibers from tightening, which keeps the chicken tender. After 10 minutes has elapsed, you can release any remaining pressure if needed by carefully knocking the vent knob from sealed to venting (stand back to prevent yourself from getting burned from steam).
Step Four: Shred or Enjoy
After the chicken has cooked, you can opt to enjoy whole, dice it into bite size pieces, or shred the chicken. It makes a delicious entree and is perfect for any recipe calling for cooked chicken.
👉🏻Note for Instant Pot Shredded Chicken: After cooking, place the chicken in a bowl with about ½ cup of the cooking liquid. Shred using two forks, a hand mixer on medium speed, or a stand mixer on low. Or you can also shred it right in the Instant Pot if you prefer fewer dishes (always a win).
A Few Final Tips & Notes
- Serving Suggestions: Instant Pot chicken works as a simple entrée or as a building block for other meals. Slice it over salads, toss it with BBQ or buffalo sauce, use it in chicken salad, or shred it for casseroles, enchiladas, pot pie, or cheesy rice dishes. It's the kind of recipe that earns its spot in your weekly rotation.
- Season to match your meal plan. This recipe works with taco seasoning, Cajun seasoning, seasoned salt, or any blend your family loves.
- Check doneness with a digital thermometer. Chicken is safe to consume once it reaches 165°F. If it's around 163°F after cooking, let it rest, the residual heat will finish cooking. If it's lower, reseal and cook for 2-5 more minutes.
- Storage: Store cooked chicken in an airtight container for up to 3 days or freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and use as desired.
More Tried-and-True Instant Pot Chicken Recipes
Instant Pot Chicken Breast
Video
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 breasts into the inner pan of the Instant Pot. Sprinkle the chicken evenly with salt and minced garlic. Pour 1 cup of pineapple juice or chicken stock into 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. If desired, shred the chicken with ½ cup of cooking liquid and 2 forks or handheld mixer on low speed. Use or serve as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long should I cook fresh chicken breasts if I saute both sides first with seasoning on them?
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!
You have mentioned doing a natural release of both 5 and 10 minutes. Which is correct for for bone-in chicken breasts?
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.
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?
To avoid tough and chewy meat, but sure you use natural release for at least 10 minutes. That should help resolve that issue.
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.
I am so glad this recipe could make your day brighter! I hope you give it a try with the pineapple juice and enjoy!
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
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.
Well, TL:DR.... never saw boneless or bone-in specified... pictures look like boneless though. Somewhat unhelpful....
Hi Eddie, I should have specified in the recipe card for those that don't read full post. Sorry about that.
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?
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.
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 🙂
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 🙂