Chicken Breast Instant Pot Recipe (Juicy, Easy, and Weeknight-Perfect)
A juicy, flavorful, and foolproof Instant Pot chicken breast recipe using boneless skinless chicken breasts, simple seasonings, and broth. Great for quick weeknight dinners or meal prep, and easy to adapt with different flavor variations.
Ingredients
- 4 boneless skinless chicken breasts about 2 to 2 1/4 pounds total; medium-size, 6–8 oz each; trimmed if needed
- 1 cup low-sodium chicken broth or water
- 1 tablespoon olive oil or avocado oil
- 1 1/2 teaspoons kosher salt reduce slightly if using table salt
- 1 teaspoon black pepper freshly ground, if possible
- 1 1/2 teaspoons garlic powder not garlic salt
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or sweet paprika
- 1/2 teaspoon dried Italian seasoning or dried oregano
- 1/2 teaspoon paprika optional, for extra color
- 2 teaspoons lemon juice fresh if possible, added after cooking
- 1 tablespoon butter optional, cut into small pieces, for serving
- fresh parsley or chives optional, chopped, for garnish
Instructions
- Pat the chicken breasts dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, paprika (if using), and Italian seasoning. Rub the olive oil over the chicken breasts, then sprinkle the spice mixture evenly on both sides, pressing gently so it adheres.4 boneless skinless chicken breasts, 1 tablespoon olive oil, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 1/2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried Italian seasoning, 1/2 teaspoon paprika
- Pour the chicken broth into the Instant Pot inner pot. Place the metal trivet inside, if you have one, to keep the chicken above the liquid so it steams instead of boiling. If you don’t have a trivet, you can place the chicken directly in the liquid.1 cup low-sodium chicken broth
- Arrange the seasoned chicken breasts in a single layer on the trivet (or directly in the broth). A little overlap is fine, but avoid stacking them thickly to ensure even cooking.4 boneless skinless chicken breasts
- Secure the lid on the Instant Pot and set the valve to “Sealing.” For fresh medium chicken breasts (about 6–8 oz each), cook on High Pressure for 7–8 minutes. For larger or very thick breasts, cook 9–10 minutes. For frozen chicken breasts, cook 10–12 minutes (season as best you can before cooking).
- When the cooking time ends, allow the pressure to release naturally for 5–7 minutes. Then carefully turn the valve to “Venting” to release any remaining pressure and open the lid away from your face.
- Use an instant-read thermometer to check the thickest part of a chicken breast. It should read 165°F (74°C). If it’s slightly under, close the lid and let the chicken sit on “Keep Warm” for 3–5 minutes so the residual heat can finish cooking it.
- Transfer the cooked chicken breasts to a plate or cutting board. Drizzle with lemon juice and, if using, dot with butter so it melts over the hot chicken. Loosely tent with foil and let rest for about 5 minutes to allow the juices to redistribute.2 teaspoons lemon juice, 1 tablespoon butter
- Slice, shred, or cube the rested chicken as desired. Garnish with chopped fresh parsley or chives, if using. Serve with your favorite sides, or use the chicken for salads, tacos, wraps, bowls, or meal prep.fresh parsley or chives
Notes
Timing: Fresh medium chicken breasts (6–8 oz) usually cook in 7–8 minutes at high pressure with a 5–7 minute natural release. Very thick or large chicken breasts may need 9–10 minutes; frozen breasts 10–12 minutes. Try to use similar-sized pieces for even cooking. Let the chicken rest after cooking for the juiciest texture, and store leftovers with a little of the cooking liquid to keep them moist.
Variations: Lemon Herb (use thyme, rosemary, and extra lemon), Mexican-style (chili powder, cumin, smoked paprika; shred for tacos or bowls), BBQ (add BBQ sauce to the broth and brush more on after cooking), Garlic Parmesan (toss cooked chicken with melted butter, Parmesan, and garlic powder), Low-sodium (use no-salt seasoning and low-sodium broth), or Spicy Buffalo (toss shredded cooked chicken with hot sauce and butter).
Storage: Refrigerate cooked chicken in an airtight container with a few spoonfuls of cooking liquid for 3–4 days, or freeze (sliced or shredded) with some broth for up to 3 months. Reheat gently with added broth on the stovetop or in the microwave in short intervals.
Nutrition
Calories: 220kcal
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