Instant Pot Chicken Breasts
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
388 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken Breasts
Description
The recipe utilizes the Instant Pot to cook up to 3 pounds of boneless, skinless chicken breasts placed on a trivet above one cup of liquid such as water, chicken broth, or juices like apple or pineapple for subtle flavor variations. Seasoning with salt and pepper before sealing the pot prepares the chicken for gentle pressure cooking. Cooking times vary between 8 to 12 minutes depending on whether the chicken is fresh or frozen and on thickness, while pressure release methods ensure the meat rests and finishes cooking evenly.
This method yields tender, juicy chicken breasts with minimal hands-on time, suitable as a protein base for salads, sandwiches, or main dishes. The plain seasoning allows for customization after cooking to suit various cuisine styles or sauces.
The recipe notes highlight that cooked chicken can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months, providing practical options for meal prepping or future use. Checking the internal temperature and allowing a resting period helps ensure safe and properly cooked chicken.
Ingredients
- 3 lbs chicken breast fresh or frozen, boneless, skinless
- 1 cup water or chicken broth, apple juice, or pineapple juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place your inner pot into the instant pot and place the trivet in the bottom.
- Add 1 cup of liquid to the instant pot (water, chicken broth, pineapple or apple juice).
- Place chicken breasts on top of the trivet in a single layer and season with salt, pepper or any seasonings you like.
- Secure the instant pot lid and make sure the vent is set to “sealed”.
- Pressure cook on high for 8-10 minutes for fresh chicken breast, or 10-12 minutes for frozen chicken (depending on the thickness of the breasts). Cook time stays the same no matter how much chicken you add to the pot; the pot will just take longer to come to pressure.
- When timer beeps, allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.
- If desired, test chicken with a thermometer; it should reach 165 degrees. (If it’s just shy, place the lid back on and allow it to rest for 5 minutes. If the chicken is still not cooked to at least 160 degrees, secure the instant pot lid and cook for 1-3 minutes longer, on high pressure.)
- Allow the chicken to rest 5 minutes before cutting, or shredding.
- For shredded chicken: Remove the trivet after cooking, and leave about 1/2 cup of liquid at the bottom of your pot. Place chicken back in the pot with the liquid after it rests and shred with a handheld mixer. Easy and quick shredded chicken!
Notes
- Cook fresh chicken breasts for 8-10 minutes; frozen may require 10-12 minutes depending on thickness.
- Allow natural pressure release for 5 minutes before venting to maintain juiciness.
- Check internal temperature reaches at least 165°F for doneness, resting if slightly under.
- Store cooked chicken in airtight containers in the refrigerator up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 1g | 0% |
| Protein | 72g | 144% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 218mg | 73% |
| Sodium | 979mg | 41% |
| Potassium | 1259mg | 27% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 102IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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