Perfect Instant Pot Chicken Breasts
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
8 mins
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Additional Time
15 mins
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Total Time
28 mins
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Servings
6
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Calories
130 kcal
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Course
Main Course
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Cuisine
American
Perfect Instant Pot Chicken Breasts
Description
The Perfect Instant Pot Chicken Breasts recipe focuses on cooking chicken breasts evenly and quickly using pressure cooking. Water creates steam and moisture inside the pot, and a trivet keeps the chicken elevated for even heat distribution. The chicken is seasoned simply with salt, garlic powder, paprika, and black pepper, then arranged in a single layer. The pressure cook time is set at 8 minutes with a natural release period, allowing the chicken to retain juiciness and avoid drying out.
Using the Instant Pot eliminates the need for constant monitoring and provides a reliably cooked chicken breast suitable for slicing, shredding, or adding to other dishes. The method also includes instructions for cooking from frozen, adjusting the time accordingly and emphasizing separation of pieces to ensure thorough cooking. This technique is helpful for meal prepping or quick dinners where cooked chicken is needed.
The notes highlight an update to cooking times to avoid overcooking and dryness, recommending natural pressure release to maintain tenderness. Nutritional info estimates the serving size at four ounces and encourages seasoning variations as preferred.
Ingredients
Instant Pot Chicken Breasts
- 1 cup water
- 1 ½ pounds chicken breast roughly 8-10 ounces each/~1-inch thick, boneless skinless
Seasoning Blend
- ¾ teaspoon salt fine sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper ground
Instructions
- Pour the water into the bottom of the Instant Pot and arrange the handled trivet over that. (Use the trivet that comes with your pressure cooker.)
- In a small bowl, stir together the salt, garlic powder, paprika, and black pepper. Sprinkle half of the mixture evenly over the chicken breasts, then flip them over and season the other side. (Or use any other seasoning you prefer here.)
- Arrange the seasoned chicken breasts on top of the trivet in a single layer. Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook (depending on your machine) and cook at high pressure for 8 minutes. If your chicken breasts are sliced thinly, they might not require as much time, and larger breasts might require up to 10 minutes. The pressure cooker requires an educated guess since you can't easily take the temperature as it cooks.
- When the cooking cycle is complete, let the pressure naturally release for 5 minutes. Then release any remaining pressure by moving the steam release valve to Venting. When the floating valve in the lid drops, it's safe to remove the lid. Insert an instant-read thermometer into the thickest part of each chicken breast. The internal temp should reach at least 160ºF, and as it rests it will continue to cook and reach a safe internal temperature of 165ºF. If it's below 160ºF when you test it, secure the lid and cook for another minute or two with a quick release.
- Use tongs to transfer the chicken to a cutting board, and let it rest for at least 5 minutes before slicing to help it retain its juices. Use the chicken right away, or store it in an airtight container in the fridge for 3 to 4 days.
Notes
- Cooking from frozen requires 12 minutes at high pressure without a trivet, ensuring pieces are separated for even cooking.
- Natural pressure release after cooking preserves moisture and texture, preventing dry, tough chicken.
- Seasoning can be adjusted based on taste preferences or recipe needs.
- Nutrition info estimates are for a 4-ounce serving, serving size may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 0.2g | 0% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 424mg | 18% |
| Potassium | 424mg | 9% |
| Fiber | 0.1g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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