If you’ve ever battled with dry chicken breasts, this method might just save you forever. The Instant Pot does all the heavy lifting — no brining, no lengthy marinades — just perfectly juicy, tender chicken every single time.
I make this at least once a week, not just for dinner, but for meal prep. It’s quick, hands-off, and gives you a blank canvas of protein you can season or sauce up however you like.
Why I Love This Recipe
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Dinner in under 20 minutes – From seasoning to serving, it’s faster than ordering takeout.
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Works with fresh or frozen chicken – Just add 5 minutes to the cooking time for frozen.
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Versatile – Slice it, shred it, or dice it for salads, wraps, pasta, or casseroles.
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Consistently juicy – The pressure cooking plus natural release makes sure it never turns rubbery.
Ingredients You’ll Need
Chicken breasts – Boneless, skinless works best for even cooking, but bone-in can be used (just add 2–3 minutes to cooking time).
Spices – I keep it simple with smoked paprika, garlic powder, black pepper, and salt. Feel free to change it up depending on how you plan to use the chicken.
Olive oil – For searing and adding a little richness.
Chicken broth – Adds flavor and doubles as the base for a quick gravy. Water works in a pinch, but broth makes a difference.
How I Make It
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Season the chicken – Pat it dry first so the seasoning sticks better. Mix your spices, then rub them evenly over each breast.
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Sear quickly – Set the Instant Pot to Sauté, add olive oil, and give each side 1–2 minutes for a light golden crust. This step locks in juices and makes the chicken look more appetizing.
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Pressure cook – Pour in the broth, add the trivet, and place the chicken on top. Seal the lid, set to High Pressure, and cook for 5 minutes (see weight guide below).
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Natural release – Let the pot release pressure naturally for 10 minutes before opening.
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Rest and serve – Check that the internal temp is 165°F, then let the chicken rest for 5 minutes before slicing or shredding.
Cooking Time by Weight
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1 lb – 4 minutes
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2 lb – 5 minutes
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3 lb – 6 minutes
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4 lb – 8 minutes
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5 lb – 10 minutes
My Kitchen Tips
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Don’t over-sear – A quick 1–2 minutes per side is all you need; too long and it can overcook later.
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Always natural release for 10 minutes – This keeps the juices in the chicken instead of escaping into the pot.
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Make the gravy – Use that flavorful cooking liquid! Stir in a cornstarch slurry and simmer until thick.
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Shred while warm – If you’re making shredded chicken, it pulls apart much easier while still warm.
How I Serve It
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Sliced over salads for an easy protein boost.
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Shredded for tacos or wraps — toss in BBQ sauce or buffalo sauce for variety.
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Diced in pasta with cream sauce or pesto.
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As a meal prep staple with roasted vegetables and rice.
Storage Instructions
Fridge: Store in an airtight container for 3–4 days.
Freezer: Wrap each breast in plastic wrap and freeze for up to 3 months.
Reheat: Microwave or oven until hot, adding a splash of broth to keep it moist.
FAQ
How much liquid should I use in the Instant Pot?
At least 1 cup of liquid (broth or water) so the pot can come to pressure without giving a burn warning.
Can I overcook chicken in a pressure cooker?
Yes — overcooking will make it stringy. Stick to the timing chart and don’t skip the natural release.
Can I skip the sear?
You can, but the chicken will look pale. Searing adds flavor and better presentation.
Instant Pot Split Chicken Breasts
If you’re looking for a quick, fuss-free dinner that delivers juicy, flavorful chicken every time, this Instant Pot chicken breast recipe is a total weeknight hero.
Ingredients
- 1 cup chicken broth
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Notes
- Herb lovers: Add oregano, thyme, rosemary, or Italian seasoning.
- Spicy kick: Sprinkle in red pepper flakes or a pinch of cayenne pepper.
- Extra flavor: Marinate in your favorite chicken marinade or brush with BBQ sauce before cooking.
- Refrigerate: Keep in an airtight container for up to 3–4 days.
- Freeze: Wrap individually and store up to 3 months. Can be frozen whole or shredded.
- Reheat: Warm in the microwave or oven until heated through.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 264Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 103mgSodium: 585mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 38g
Final Thoughts
Once you make chicken breasts in the Instant Pot, you’ll see why I rarely use the oven for them anymore. It’s faster, juicier, and gives you so many options for dinner or meal prep. Whether you eat it plain, smothered in sauce, or sliced into a salad, this is one of those “keep it in your back pocket” recipes you’ll use again and again.
Try other Instant Pot recipes:
