This method for cooking chicken breast in the instant pot results in tender, juicy chicken every single time. Perfect for cooking fresh or frozen chicken and this method can be used to make Instant Pot Shredded Chicken as well.
3poundschicken breasts fresh or frozensee notes on timing
1cuppineapple juice, or chicken stockuse 1.5 cups if using an 8 quart instant pot
2teaspoonskosher salt1 teaspoon if using chicken stock
Place chicken into the inner pan of the Instant Pot. Sprinkle the chicken with 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 1.5 cups of liquid for 8 quart Instant Pot.)
Close lid and turn vent to the closed (sealed) position.
Set Cook Time BASED on Size of Chicken Breasts (The cook time is for what each chicken breast weighs--not what the TOTAL weight is)Small Chicken Breast (6-ounce chicken breasts) set time for 6 minutes on high pressure for fresh/ 10 minutes on high pressure for frozenMedium Chicken Breast (8-ounce chicken breasts) set time for 7 minutes on high pressure for fresh/11 minutes on high pressure for frozenLarge Chicken Breast (10-ounce chicken breasts) set time for 8 minutes on high pressure for fresh/12 minutes on high pressure for frozen
Allow to release naturally for 10 minutes, and then do a quick release if needed.
Remove chicken from liquid and rest chicken for 5-10 minutes.
Serve as desired.
To Shred Instant Pot Chicken
Prepare chicken as recipe directs above. Once cook time has elapsed and pressure has released naturally for at least 10 minutes, remove the cooked chicken breast from the instant pot and drain off all but ½ cooking liquid. Add chicken and reserved liquid back into the inner pot or a large mixing bowl and shred with two forks or a handheld mixer on medium speed. You can also shred in a stand mixer on low speed.
Determining Cook Time: I use organic chicken breasts. Each breast is about 6-8 ounces. So if your chicken breasts are larger, you need to increase the time by 1-2 minutes. Just be sure to reach 165 degrees for doneness (It can come out of the pressure cooker at 160-162 and will raise to 165 as it rests.) If the chicken is not cooked to at least 160 degrees, place the lid back on the pressure cooker and set the cooking time for 1-3 minutes based on how many degrees it needs to raise.Poultry Setting: You do NOT need to use the poultry setting, just high pressure. (Hit manual or pressure cook and adjust the pressure to high and set time.)Seasoning: Feel free to season the chicken breast with Seasoned Salt, Taco Seasoning, or simply salt and pepper if desired. You can also use 1 teaspoon garlic powder in place of minced garlic. Storing: Cooked Chicken Breast will keep in the refrigerator for 3 days. Or can be frozen for up to 3 months. To freeze, it is best to shred the chicken and then allow the chicken to cool completely. Once cooled, seal in freezer-safe bags and freeze for future use.