Instant Pot Chicken Breasts
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Pressurize Time
10 mins
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Total Time
20 mins
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Servings
3 servings
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Calories
472 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Chicken Breasts
Description
Instant Pot Chicken Breasts use simple ingredients including Italian salad dressing, garlic, and a blend of spices to create a juicy, flavorful main dish. The chicken is marinated for several hours to develop taste and is then seared briefly in the Instant Pot to lock in flavor and create a slight crust. Pressure cooking with chicken broth tenderizes the meat quickly while preserving moisture.
This approach yields chicken breasts that are easy to slice and serve as a main course or to be added to salads, sandwiches, or pasta. The combination of zesty dressing and Montreal chicken seasoning gives the dish a well-rounded, savory flavor profile.
Note that larger chicken breasts may require additional cooking time to ensure doneness. Cooked chicken breasts can be refrigerated for up to five days or frozen for two months, offering convenient meal prep options.
Ingredients
- 3 chicken breast boneless, skinless
- 1 cup Italian salad dressing zesty
- 4 cloves garlic crushed
- 4 tablespoons Montreal chicken seasoning (or your favorite chicken seasoning)
- kosher salt to taste
- black pepper to taste, ground
- 1 cup chicken broth
Instructions
- Place chicken in a large Ziploc bag.
- Add Italian salad dressing and garlic. Seal plastic bag. Move chicken around in the marinade to get an even coating, then place in the refrigerator for at least 2 hours (overnight is best).
- Combine chicken seasoning, salt and pepper in a medium-size bowl.
- Drain marinade from chicken and discard. Add chicken breasts to bowl of seasoning. Coat the chicken breasts with the seasoning.
- Set Instant Pot to "sauté" and spray with cooking spray. When the Instant Pot becomes hot, place each chicken breast on the bottom of the pot and sear for 1-2 minutes on each side until golden brown.
- Remove chicken from Instant Pot and pour chicken broth in the bottom of the pot to deglaze, scraping any browned bits off the bottom if needed. Cancel the saute function.
- Place trivet in the bottom of the pot over the broth. Place the lid on the instant pot. Switch the valve to "sealing". Set instant pot to "Manual" and set to high pressure for 6 minutes (if cooking larger chicken breasts you may want to increase this time by 2-3 minutes).
- After it is finished cooking allow to natural release for 5 minutes before flipping the quick release to release the remaining pressure.
- Allow chicken to rest 3-4 minutes before slicing or shredding.
Notes
- Adjust cooking time by 2–3 minutes for larger chicken breasts to ensure they reach an internal temperature of 165°F.
- Use a 6-quart Instant Pot or similar model; be mindful of "BURN" warnings and consult your Instant Pot's guidelines if needed.
- Cooked chicken keeps well in the refrigerator for up to five days and freezes well for about two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 49g | 98% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 145mg | 48% |
| Sodium | 1329mg | 55% |
| Potassium | 1017mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 10.4mg | 12% |
| Calcium | 87mg | 9% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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