Instant Pot Chicken Breasts are quick, easy, perfectly seasoned, and deliciously juicy! You just need a handful of pantry staples and 25 minutes to make this recipe. Cooking chicken breast in a pressure cooker is the easiest way to meal prep or make a healthy entree for weeknight dinners!

overhead view of a sliced Instant Pot chicken breast on a white plate with mashed potatoes and gravy.

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What’s in this Instant Pot Chicken Breast Recipe?

With this easy instant pot recipe, you’ll have juicy chicken breasts on the table in under 30 minutes!

  • Chicken Breasts: I used boneless, skinless chicken breasts. If using bone-in, you may need to cook them for longer.
  • Spices: Italian seasoning, kosher salt, garlic powder, onion powder, paprika, and black pepper season the chicken breasts to make them flavorful and delicious.
  • Olive Oil: Helps the chicken to sear without burning.
  • Chicken Broth: Adds moisture and flavor.

Pro Tip: Use some cornstarch to thicken the drippings and broth into a rich gravy to serve with this chicken!

Variations on Instant Pot Chicken Breasts

It’s so easy to change up the flavor profile of these pressure cooker chicken breasts to suit any style of cooking. Simply swap out the spices for your favorite spice blends, like taco seasoning, chili seasoning, chicken seasoning, herbs de Provence, blackened seasoning, or Creole seasoning. Or use this simple chicken marinade to infuse flavor before you even start cooking!

step by step photos for how to make chicken breast in an Instant Pot
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How long does it take to cook chicken breast in an instant pot?

It only takes about 5 minutes for the chicken to cook, but you’ll need an extra 10-15 minutes for the pressure to naturally release!

Can I cook frozen chicken breasts in the instant pot?

Yes! You’ll need to add an extra 5-7 minutes to the cook time depending on the size of the breasts, though.

Can I stack chicken breasts in the instant pot?

You sure can! Because of the way the instant pot cooks with pressure rather than direct heat contact, it is safe to stack your chicken breasts for the pressure cooking portion.

Why did I get a burn notice?

You can get a burn notice if there are stuck-on bits on the bottom of your instant pot. This is why we deglaze the instant pot with broth before pressure cooking.

Why are my chicken breasts tough?

It’s really important to cook these chicken breasts for at least 5 minutes. If you don’t cook them for long enough, they can turn out tough and chewy.

overhead view of 4 seasoned chicken breasts on a trivet in an instant pot.

How to Store and Reheat

Store leftover pressure cooker chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.

This has become a favorite for weekly meal prep, because it’s quick, easy, and healthy.

How to Freeze

Let chicken breasts cool after removing from the Instant Pot, then freeze in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

A simple chicken breast can be served for any meal, with any side dishes you love. For regular weeknight dinners, add anything from roasted mushrooms and creamy mashed potatoes to creamed green beansAir Fryer baked potatoes, or broccoli cheese casserole.

Or go super healthy (and tasty), and serve these with Instant pot rice and roasted Brussels sprouts or sautéed vegetables.

overhead view of a sliced and partially eaten chicken breast on a white plate with mashed potatoes and gravy.
Recipe Card

Instant Pot Chicken Breast Recipe

5 from 3 votes
Prep: 5 minutes
Cook: 5 minutes
Pressurizing/Pressure Release Time: 15 minutes
Total: 25 minutes
Servings: 4 chicken breasts
Author: Becky Hardin
featured instant pot chicken breast.
Learn how to cook chicken breast in an Instant Pot for a super easy way to make juicy chicken for lunch, dinner, or meal prep.
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Ingredients 

For the Optional Gravy

  • 1 tablespoon cornstarch mixed with 1 tablespoon water

Instructions 

  • Pat the chicken dry.
    4 boneless, skinless chicken breasts
  • In a small bowl, stir the Italian seasoning, salt, garlic powder, onion powder, paprika, and pepper together.
    1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground paprika, ¼ teaspoon ground black pepper
    seasonings in a glass bowl.
  • Sprinkle the seasonings all over the chicken to coat it well.
  • Set the Instant Pot to Saute. Once hot, add in the oil. In batches, sear the chicken on both sides until golden brown, about 2-3 minutes per side.
    1 tablespoon olive oil
    overhead view of 2 seared seasoned chicken breasts in an instant pot.
  • Remove the chicken from the Instant Pot, add in the broth, and scrape up any browned bits from the bottom. Set in the trivet, and place the chicken back in the pot onto the trivet.
    1 cup low-sodium chicken broth
    4 chicken breasts on a trivet in an instant pot.
  • Close the lid and set the Instant Pot to pressure cook on high pressure for 5 minutes.
  • Once the timer goes off, let it naturally release pressure for 10 minutes. Manually release any remaining pressure.
  • To make a gravy with the broth, remove the chicken and set aside. Remove the trivet. Whisk in the cornstarch and water slurry. Turn the instant pot to saute and bring the mixture to a simmer. Once thickened, serve over the chicken. Garnish with herbs if desired.
    1 tablespoon cornstarch, Chopped fresh parsley

Video

Becky’s Tips

  • You’ll need to cook the chicken for a bit longer if using bone-in breasts.
  • Feel free to change up the seasonings to your liking.
  • Be sure to deglaze the pot and scrape up any browned bits to avoid a burn notice.
Storage: Store instant pot chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Serving: 1chicken breastCalories: 311kcalCarbohydrates: 4gProtein: 50gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 145mgSodium: 863mgPotassium: 911mgFiber: 0.4gSugar: 0.2gVitamin A: 200IUVitamin C: 3mgCalcium: 25mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

5 from 3 votes (3 ratings without comment)
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