Instant Pot Chicken Breasts

Being a mom of 8 kids, I love to have my fridge and freezer stocked with shredded cooked chicken. I normally make Slow Cooker Chicken Breast Recipes but needed a quicker option, and the Instant Pot was the answer. The chicken cooked tender, juicy and shredded so easily! You may even like this Instant Pot Whole Chicken.

It was ready in under 20 minutes for the best lunch and dinner staple. Chicken is high in protein so it is the perfect addition to Easy Caesar Salad Recipe, Chicken Spaghetti Casserole, Chicken Salad Recipe, Chicken Sandwiches or straight from the fridge snacking. It’s fast, fail-proof, and endlessly versatile and you can easily change the spices to the flavor you prefer for amazing taste.

Why Cook Chicken Breasts in the Instant Pot?

Using the pressure cooker to cook our meals has been a game changer for my family. I can easily cook a frozen meal in about 30 minutes which is less time it takes to hit the drive-thru.

Pressure cooking locks moisture inside lean chicken, eliminating the dry, rubbery texture that ovens and skillets often produce. These simple step-by-step instructions allows you set it, walk away, and come back to perfectly cooked, fork-tender chicken.

Ingredients

• Italian Seasoning – Make Homemade Italian Seasoning
• Paprika – See Best Paprika Substitute if you are out
• Garlic Powder – If you are out, see The Best Garlic Powder Substitute
• Boneless, Skinless Chicken Breasts – I love using chicken breasts in this recipe but you can also just boneless, skinless chicken thighs.
• Olive Oil – Use oil of your choice
• Chicken Broth – See Chicken broth substitutes
• Butter – We used unsalted butter
• Cornstarch and Cold Water – Easy cornstarch slurry to thicken sauce

Scroll to the recipe card for the full recipe.

How to Cook Chicken Breasts in the Instant Pot

Step 1 – In a small mixing bowl, mix together the Italian seasoning, paprika, garlic powder, salt and black pepper until combined. 

Step 2 – Rub this seasoning mixture onto both sides of the fresh chicken breasts.  

Step 3 – Turn your instant pot onto the sauté setting and allow for it to heat up slightly. Pour the oil to the instant pot insert.

Step 4 – Place the seasoned chicken breasts in a single layer at the bottom of the instant pot. Sear both sides of the chicken for 4-5 minutes until browned.

Step 5 – Removed the chicken breasts from the instant pot. Add the chicken broth to the instant pot and use a spatula to scrape any brown bits off the bottom of the instant pot insert (this is necessary to prevent from receiving the burn notice on the instant pot).  

Step 6 – Turn the instant pot off and add the trivet that came with the instant pot into the bottom of the insert. 

Step 7 – Place the chicken back into the Instant Pot on top of the trivet in the bottom. 

Step 8 – Place the butter on top of the chicken. 

Step 9 – Seal the instant pot and cook on high pressure for 8 minutes. After the cook time, let the pressure release naturally for 5 minutes. Then move the valve on the lid to the venting position to release the remaining pressure from the instant pot. 

Step 10 – Remove the chicken and the trivet from the instant pot. In a small bowl, whisk the cornstarch with 2 Tablespoons cold water until the cornstarch is dissolved. 

Step 11 – Switch the instant pot to the sauté feature, whisk the cornstarch mixture into the sauce in the instant pot and heat for 3-5 minutes until it thickens. 

Step 12 – Serve the juicy chicken breast with the gravy in the instant pot poured on top and enjoy! 

How Long Does it Take to Cook Fresh Chicken in the Instant Pot

Cooking time will vary depending on the size and your instant pot, but the total cook time is about 20 minutes. This will ensure that you chicken is cooked with an internal temperature of 165 degrees. Always use a instant-read thermometer to ensure instant pot chicken breast recipe is fully cooked.

Recipe Tips

• Prepare Instant Pot – The instant pot will take approximately 10 minutes to come to pressure so make sure you allow for that time when preparing for this recipe. 
• Chicken Size – I like to make sure that the chicken is about the size when cooking in the instant pot. This will ensure even cooking.
• Liquid – To prevent the burn notice on your instant pot, make sure add the liquid when cooking the chicken.
• Natural Release – Venting immediately can toughen protein fibers. The brief rest keeps meat juicy that is why we do not recommend quick release.
• Save the Juices – Strain and refrigerate the leftover sauce. This makes an ultra-rich stock base for soups and sauces.  

Flavor Variations

• Mexican Style – Swap the broth with 1 cup of salsa and add in 1 tsp of cumin and you are ready for all your favorite Mexican Recipes. You can also add in Taco Seasoning Recipe.
• Lemon Flavor – Use ½ cup broth and ½ cup lemon juice with 1 tsp dried oregano. This gives the chicken a bright and herby flavor.
• Buffalo – My kids love Homemade Buffalo Sauce Recipe so once I have pressure cook the chicken, shred it and toss in buffalo sauce with 2 tbsp of melted butter. This is also perfect to serve at your next game day party!

Serving Suggestions

We love having our refrigerator and freezer stocked with cooked shredded chicken to use in many different recipes. These are some of our favorites.

• Easy Chicken Enchilada Casserole
• Chicken Quesadillas Recipe
• Hawaiian BBQ Chicken Sandwich
• Oven Nachos
• Chicken Caesar Wrap

Storage and Reheating Tips

• Fridge – We recommend shredding the chicken then place in an airtight container for up to 4 days in the refrigerator
• Freezer – Place leftover chicken in a freezer safe container in small portions for up to 3 months. Thaw in the fridge overnight when ready to serve.
• Reheat – Microwave with a splash of broth, or warm in a covered skillet on low