The Best Instant Pot Chicken Breast Recipe
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
14 mins
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Servings
3
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Calories
282 kcal
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Course
Main Course
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Cuisine
American
The Best Instant Pot Chicken Breast Recipe
Description
This recipe combines a blend of Italian seasoning, paprika, ground coriander, ginger, and garlic powder to create a flavorful paste that coats skinless, boneless chicken breasts. Browning the chicken on both sides develops a browned surface before pressure cooking in the Instant Pot with chicken stock. Cooking under pressure for 5 minutes (or longer if frozen or thicker) produces tender, juicy chicken that easily flakes with a fork.
The pressure cooking method helps maintain moisture in the chicken while infusing it with the spiced paste. The stock in the cooker adds moisture and helps prevent sticking while capturing browned bits for flavor. The process allows a consistent and hands-off way to cook chicken breasts evenly and quickly after the initial sear.
For best results, a natural pressure release is recommended to retain juiciness. The recipe notes suggest increasing cooking time to 10 minutes for frozen chicken breasts or thicker pieces. Reducing olive oil with cooking spray can lower calories. This preparation works well as a simple protein to serve with vegetables, rice, or into salads.
Ingredients
- 1 teaspoon Italian seasoning Herbed de Provence
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic ground
- salt
- black pepper ground
- 6 ounces chicken stock divided, 180 ml
- 2 tablespoons olive oil divided
- 1 pound chicken breast 3 fillets, skinless, boneless, 453g
Instructions
- In a small bowl mix together the mixed herbs (or Italian seasoning), paprika, coriander, ginger, garlic, salt, pepper, 1 tablespoon olive oil and 2 tablespoons of the chicken stock into a paste.
- Put the chicken breasts in a bowl and coat the fillets in the paste.
- Select the sauté setting of the Instant Pot, add in the oil into the instant pot insert and when hot brown the chicken fillets on both sides (about 2 mins on either side).
- Remove the chicken fillets from the Instant Pot insert, and set aside on a plate.
- Add the remaining chicken stock into the Instant Pot insert, and scrape any bits stuck to the bottom of the pot from frying with a silicone or wooden spoon.
- Place the trivet inside before adding the chicken fillets on top of the trivet.
- Cover your Instant Pot and set the valve to the SEALING position.
- Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 5 minutes.
- Let the steam release naturally for about 8 minutes (10 minutes for thicker chicken breasts) before quick releasing then opening.
- Do remember to check the temperature of the chicken using a Meat thermometer.
Notes
- Increase pressure cooking time to 10 minutes for frozen or thicker chicken breasts.
- Use natural release for better texture; quick release requires longer cooking time.
- Adjust seasoning quantities for larger or thicker chicken pieces to ensure even coating.
- Replacing olive oil for frying with calorie-controlled cooking spray reduces calories.
- Cooking time excludes pressure build-up and natural release; plan extra time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 35g | 70% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 106mg | 35% |
| Sodium | 202mg | 8% |
| Potassium | 630mg | 13% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 39mg | 4% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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