Name: Instant Pot Chicken Breast Recipe
Prep time: 2 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 pounds boneless skinless chicken breasts; 2 teaspoons garlic powder; 1 teaspoon salt; Ground black pepper, to taste; 1 cup cold water (or chicken broth for extra flavor)

If you’re anything like me, finding a reliable, fuss-free way to cook chicken breasts is a game-changer. That’s exactly why I want to share this Instant Pot Chicken Breast Recipe with you. It’s simple, fast, and always yields juicy, tender chicken without any guesswork—perfect for busy weeknights or when you’re meal prepping for the week.

What makes this recipe truly special is how adaptable it is. You only need a handful of pantry staples and your trusty Instant Pot. Whether you’re new to pressure cooking or a seasoned pro, this recipe consistently delivers results that’ll have your family asking for seconds. Plus, the leftover broth is like a little bonus that I love using for soups or sauces!

Ingredients You’ll Need

The beauty of this Instant Pot Chicken Breast Recipe is in its simplicity. The ingredients work together to keep the chicken moist while letting its natural flavors shine. When shopping, look for fresh, evenly sized chicken breasts to ensure they cook evenly in your Instant Pot.

Boneless skinless chicken breasts: Choose breasts that are similar in size for even cooking; trimming excess fat helps keep the dish lean.
Garlic powder: Adds a gentle, savory flavor without overpowering the chicken.
Salt: Essential for seasoning—helps bring out the chicken’s natural taste.
Ground black pepper: Adds just the right amount of warmth and depth.
Cold water: Creates the steam needed for pressure cooking; you can swap for chicken broth for extra flavor.

Variations

I love how easily this recipe adapts to whatever mood I’m in or what’s in the pantry. Don’t hesitate to tweak the seasonings or cooking liquid to make it your own—personalization is where the magic happens in the kitchen!

Herb-infused: Adding fresh rosemary or thyme to the trivet with the chicken gives a wonderful aroma I’ve grown fond of on chilly evenings.
Spicy twist: A pinch of smoked paprika or cayenne pepper amps up the flavor—perfect if you like a bit of heat.
Broth swap: Using chicken broth instead of water adds richer flavor to both the chicken and the cooking liquid.
Marinated chicken: I sometimes marinate the breasts in lemon juice and olive oil beforehand; it’s a great way to brighten the taste.

How to Make Instant Pot Chicken Breast Recipe

Step 1: Prepare Your Instant Pot and Season the Chicken

First things first: pour 1 cup of cold water into your Instant Pot and set the trivet inside. This keeps the chicken raised above the liquid so it steams perfectly instead of boiling. While the pot is readying, lay out your chicken breasts on a plate or cutting board. Sprinkle garlic powder, salt, and black pepper evenly over each piece, tossing gently with tongs or your hands to coat every inch. Trust me, seasoning the chicken this way makes all the difference in flavor!

Step 2: Pressure Cook the Chicken

Carefully place the seasoned chicken breasts on the trivet in a single layer—don’t crowd them, as good steam circulation is key. Seal the lid and make sure the pressure valve is set to “Sealing.” Set your Instant Pot to Pressure Cook (High) for 10 minutes if your chicken breasts are less than 2 inches thick, or 15 minutes if thicker. This timing locks in moisture and keeps the chicken tender, which I’ve found to be a total game-changer compared to stove-top methods.

Step 3: Let the Pressure Naturally Release, Then Finish Quickly

Once the cook time ends, let the Instant Pot rest for 5 minutes on its own—this “natural release” step helps the chicken finish cooking gently and stay juicy. After those 5 minutes, switch the valve to “Venting” to release any remaining pressure quickly. Remember to use a towel or utensil to protect your hand from the steam!

Step 4: Remove and Use

Open the lid and carefully lift the chicken out with tongs. You’ll find it cooked perfectly—soft, flavorful, and easy to shred or slice. I often save the broth left in the pot for soups or sauces, so don’t toss that goldmine.

How to Serve Instant Pot Chicken Breast Recipe

The image shows three raw chicken fillets placed side by side on a white marbled surface. Above the fillets, there are two small white bowls: the left one filled with light yellow grated cheese and the right one containing a clear liquid. Below the fillets, two smaller white bowls are positioned, the left bowl holding coarse white salt, and the right bowl filled with mixed black and red peppercorns. The clean, simple arrangement highlights the natural textures and colors of the ingredients. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top the finished chicken with a sprinkle of fresh chopped parsley or a squeeze of lemon juice. The fresh herbs brighten the dish and the acidity from lemon cuts through the richness, giving each bite a lovely balance. If you’re feeling adventurous, a drizzle of a yogurt sauce or a little pesto can be fantastic, too.

Side Dishes

This chicken goes beautifully with roasted veggies, creamy mashed potatoes, or even a simple mixed green salad. When I’m in a hurry, I love serving it alongside steamed rice or cauliflower rice for a filling, healthy meal.

Creative Ways to Present

For dinner parties, I like to slice the chicken and arrange it over a bed of herbed quinoa, sprinkled with toasted almonds, and fresh mint leaves. It looks so elegant but is surprisingly simple. You can also use shredded chicken in tacos, wraps, or stuffed peppers to mix things up!

Make Ahead and Storage

Storing Leftovers

I store leftover chicken in airtight containers and keep it in the fridge for up to 5 days. When packed nicely, it stays moist and ready to toss into salads, sandwiches, or reheated gently for a quick dinner.

Freezing

If you want to make it last longer, I freeze chicken breasts after cooling completely. I use freezer bags or containers—just make sure to squeeze out as much air as possible. It freezes beautifully for up to 3 months, which is a lifesaver on hectic days.

Reheating

To reheat leftovers, I recommend warming the chicken gently in a covered skillet with a splash of water or broth—this keeps it from drying out. You can also microwave it covered for short bursts, stirring or flipping halfway through for even heat.

FAQs

Can I use frozen chicken breasts in this Instant Pot Chicken Breast Recipe?

Absolutely! One of the best things about the Instant Pot is its ability to cook from frozen. Just increase the cooking time by about 5 minutes if your chicken breasts are frozen. Make sure they’re separated so they cook evenly.
How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer; chicken breasts should reach an internal temperature of 165°F (74°C). Pressure cooking times are designed to hit this, but checking is always a good habit, especially if your breasts vary in size.
Can I add sauces or other seasonings before cooking?

You can, but keep in mind that thick sauces might burn on the bottom of the pot and cause a “burn” error. For best results, add spices dry and finish with sauces after cooking, unless using thin liquids like broth.
What can I do with the leftover broth?

The broth is full of flavor and works great as a base for soups, stews, or cooking rice. I also use it to make a quick gravy by thickening it with a little cornstarch and seasoning.

Final Thoughts

This Instant Pot Chicken Breast Recipe has become my go-to whenever I want tender, juicy chicken without spending ages in the kitchen. The ease, reliability, and delicious results mean I make it again and again—and I think you’ll love it just as much as I do. Give it a try, and soon you’ll have a perfectly cooked chicken breast ready to jazz up any meal in no time.