Instant Pot Chicken Breasts are quick, easy, perfectly seasoned, and deliciously juicy! You just need a handful of pantry staples and 25 minutes to make this recipe. Cooking chicken breast in a pressure cooker is the easiest way to meal prep or make a healthy entree for weeknight dinners!
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What’s in this Instant Pot Chicken Breast Recipe?
With this easy instant pot recipe, you’ll have juicy chicken breasts on the table in under 30 minutes!
- Chicken Breasts: I used boneless, skinless chicken breasts. If using bone-in, you may need to cook them for longer.
- Spices: Italian seasoning, kosher salt, garlic powder, onion powder, paprika, and black pepper season the chicken breasts to make them flavorful and delicious.
- Olive Oil: Helps the chicken to sear without burning.
- Chicken Broth: Adds moisture and flavor.
Pro Tip: Use some cornstarch to thicken the drippings and broth into a rich gravy to serve with this chicken!
Variations on Instant Pot Chicken Breasts
It’s so easy to change up the flavor profile of these pressure cooker chicken breasts to suit any style of cooking. Simply swap out the spices for your favorite spice blends, like taco seasoning, chili seasoning, chicken seasoning, herbs de Provence, blackened seasoning, or Creole seasoning. Or use this simple chicken marinade to infuse flavor before you even start cooking!
It only takes about 5 minutes for the chicken to cook, but you’ll need an extra 10-15 minutes for the pressure to naturally release!
Yes! You’ll need to add an extra 5-7 minutes to the cook time depending on the size of the breasts, though.
You sure can! Because of the way the instant pot cooks with pressure rather than direct heat contact, it is safe to stack your chicken breasts for the pressure cooking portion.
You can get a burn notice if there are stuck-on bits on the bottom of your instant pot. This is why we deglaze the instant pot with broth before pressure cooking.
It’s really important to cook these chicken breasts for at least 5 minutes. If you don’t cook them for long enough, they can turn out tough and chewy.
How to Store and Reheat
Store leftover pressure cooker chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.
This has become a favorite for weekly meal prep, because it’s quick, easy, and healthy.
How to Freeze
Let chicken breasts cool after removing from the Instant Pot, then freeze in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
A simple chicken breast can be served for any meal, with any side dishes you love. For regular weeknight dinners, add anything from roasted mushrooms and creamy mashed potatoes to creamed green beans, Air Fryer baked potatoes, or broccoli cheese casserole.
Or go super healthy (and tasty), and serve these with Instant pot rice and roasted Brussels sprouts or sautéed vegetables.
Instant Pot Chicken Breast Recipe
Equipment
- Instant Pot (click for my favorite)
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 teaspoon Italian seasoning store-bought or homemade
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground paprika
- ¼ teaspoon ground black pepper or to taste
- 1 tablespoon olive oil more as needed
- 1 cup low-sodium chicken broth
- Chopped fresh parsley optional, for garnish
For the Optional Gravy
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Pat the chicken dry.4 boneless, skinless chicken breasts
- In a small bowl, stir the Italian seasoning, salt, garlic powder, onion powder, paprika, and pepper together.1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground paprika, ¼ teaspoon ground black pepper
- Sprinkle the seasonings all over the chicken to coat it well.
- Set the Instant Pot to Saute. Once hot, add in the oil. In batches, sear the chicken on both sides until golden brown, about 2-3 minutes per side.1 tablespoon olive oil
- Remove the chicken from the Instant Pot, add in the broth, and scrape up any browned bits from the bottom. Set in the trivet, and place the chicken back in the pot onto the trivet.1 cup low-sodium chicken broth
- Close the lid and set the Instant Pot to pressure cook on high pressure for 5 minutes.
- Once the timer goes off, let it naturally release pressure for 10 minutes. Manually release any remaining pressure.
- To make a gravy with the broth, remove the chicken and set aside. Remove the trivet. Whisk in the cornstarch and water slurry. Turn the instant pot to saute and bring the mixture to a simmer. Once thickened, serve over the chicken. Garnish with herbs if desired.1 tablespoon cornstarch, Chopped fresh parsley
Video
Becky’s Tips
- You’ll need to cook the chicken for a bit longer if using bone-in breasts.
- Feel free to change up the seasonings to your liking.
- Be sure to deglaze the pot and scrape up any browned bits to avoid a burn notice.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
