Name: Instant Pot Chicken Breast Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2-3 large boneless skinless chicken breasts (about 1.5–2 pounds total); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika or sweet paprika; 1/2 teaspoon dried Italian seasoning or dried oregano; 1/4 teaspoon chili powder or cayenne, for heat; 1 cup low sodium chicken broth; 1 tablespoon olive oil or avocado oil; 1 tablespoon butter, to melt over cooked chicken; 1 teaspoon lemon juice or a few lemon wedges; 1 teaspoon soy sauce or coconut aminos, added to the broth

Instant Pot Chicken Breast Recipe gives you juicy, flavorful chicken in about 25 minutes, start to finish. It works perfectly for busy home cooks who want tender chicken for meal prep, salads, tacos, or quick dinners without babysitting a skillet. I have cooked more Instant Pot chicken breasts than I care to admit, and this version finally stopped my family from calling them “those dry protein planks.”

Why Make This Instant Pot Chicken Breast Recipe at Home

You control the seasoning, the salt, and the quality of the chicken, which already puts this Instant Pot Chicken Breast Recipe ahead of most takeout. The pressure cooking method locks in moisture so the chicken stays tender, even if you use lean, boneless, skinless breasts.

You also save time and dishes. The Instant Pot sautés, pressure cooks, and keeps the chicken warm in one pot, which helps on hectic weeknights or meal prep Sundays.

“This Instant Pot Chicken Breast Recipe gave me juicy, perfectly seasoned chicken in under 30 minutes, and my family asked for seconds. ★★★★★”

Ingredients You Need

Chicken

2–3 large boneless skinless chicken breasts
- About 1.5–2 pounds total
- Use fresh or fully thawed chicken for the most even cooking
- If you use frozen, use individual pieces, not a big frozen clump

Liquid

1 cup low sodium chicken broth
- Use water plus 1 teaspoon chicken bouillon paste as a pantry shortcut
- I like Better Than Bouillon because it adds rich flavor without extra clutter in the pantry

Oil

1 tablespoon olive oil or avocado oil
- Choose a neutral oil with a high smoke point if you plan to sear

Seasoning mix

1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika or sweet paprika
½ teaspoon dried Italian seasoning or dried oregano
Optional: ¼ teaspoon chili powder or cayenne for a little heat

Optional flavor boosters

1 tablespoon butter to melt over the cooked chicken
1 teaspoon lemon juice or a few lemon wedges for brightness
1 teaspoon soy sauce or coconut aminos in the broth for extra savory depth

Equipment

6 or 8 quart Instant Pot or other electric pressure cooker
Trivet or steamer rack that fits inside the pot
Tongs
Instant read thermometer
Cutting board and sharp knife

Tips & Mistakes

Pat the chicken dry so the seasoning sticks and the surface browns better.
Season both sides generously; bland chicken usually starts with timid seasoning.
Use at least 1 cup of liquid so the Instant Pot reaches pressure correctly.
Place chicken in a single layer on the trivet; stack only if you must, and increase cook time by 1–2 minutes.
Use similar sized breasts so they cook at the same rate.
Avoid very thick pieces; slice super thick breasts in half horizontally to make cutlets.
Do not skip the natural release; it keeps the chicken juicy and prevents tough texture.
Check the internal temperature with a thermometer; aim for 165°F in the thickest part.
If the chicken needs more time, close the lid and cook 1–2 minutes more, then quick release.
Rest the chicken 5 minutes before slicing so the juices stay in the meat, not on the cutting board.

How to Make Instant Pot Chicken Breast Recipe

Step 1: Season the chicken

Pat the chicken breasts dry with paper towels. Stir together salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning in a small bowl. Rub the seasoning all over the chicken so every surface gets flavor.

Step 2: Sauté for extra flavor (optional but tasty)

Set the Instant Pot to Sauté and let it heat for 1–2 minutes. Add the oil, then place the chicken breasts in a single layer. Sear each side for 2–3 minutes until light golden, then transfer the chicken to a plate.

Step 3: Add liquid and trivet

Press Cancel on the Instant Pot. Pour in the chicken broth and scrape up any browned bits from the bottom with a wooden spoon so nothing sticks and burns. Place the metal trivet in the pot.

Step 4: Pressure cook

Place the seasoned chicken breasts on the trivet in a single layer. Lock the lid, set the valve to Sealing, and select Pressure Cook or Manual on High pressure. Cook 7–8 minutes for average 8 ounce breasts, 9–10 minutes for larger 10 ounce breasts, and 5–6 minutes for thin cutlets.

Step 5: Natural release

When the cook time ends, let the pressure release naturally for 8–10 minutes. After that, move the valve to Venting to release any remaining pressure. Open the lid away from your face so the steam does not hit you.

Step 6: Check doneness

Use tongs to lift a breast and check the internal temperature with an instant read thermometer. The thickest part should read at least 165°F. If it falls short, return the lid and cook 1–2 minutes more on High, then quick release.

Step 7: Rest and slice

Transfer the chicken to a cutting board and tent loosely with foil. Let it rest 5 minutes so the juices settle. Slice, cube, or shred the chicken, then drizzle a little of the cooking liquid over the top to keep it moist.

Variations I've Tried

I swap the Italian seasoning and paprika for taco seasoning and add a squeeze of lime for chicken that works in tacos, burrito bowls, and quesadillas. I use Cajun seasoning and a touch of butter for a slightly spicy version that tastes great over rice or with roasted veggies. I also like a simple lemon herb version with dried thyme, extra garlic powder, and fresh lemon juice stirred into the broth.

Sometimes I cook the chicken in broth with a spoonful of barbecue sauce, then shred it and toss it with more sauce for quick sandwiches. When I want a kid friendly option, I keep the seasoning mild with just salt, pepper, garlic powder, and a splash of broth, then serve it sliced with ketchup or ranch on the side.

How to Serve Instant Pot Chicken Breast Recipe

Serve this Instant Pot Chicken Breast Recipe sliced over fluffy rice, quinoa, or mashed potatoes with a side of steamed broccoli or green beans. Tuck the chicken into tortillas with salsa, avocado, and shredded lettuce for quick tacos or burritos. Add chilled sliced chicken to salads, grain bowls, or pasta salads for easy lunches that still taste fresh.

You can also shred the chicken and stir it into soups, casseroles, or creamy pasta dishes for extra protein. I often keep a batch in the fridge and use it in wraps with hummus and crunchy veggies for fast grab and go meals.

How to store

Fridge: Cool the chicken completely, then store in an airtight container for up to 4 days.
Freezer: Slice or shred the chicken, portion it into freezer bags with a little cooking liquid, and freeze up to 3 months.
Reheating on stovetop: Warm gently in a skillet over low heat with a splash of broth until heated through.
Reheating in microwave: Cover the chicken, add a small splash of broth or water, and heat in short bursts, stirring or flipping between bursts so it stays moist.
Reheating from frozen: Thaw overnight in the fridge when possible, then reheat as above; in a pinch, reheat from frozen in a covered skillet with extra broth over low heat.