If you’re looking for the best and easiest way to cook chicken breast (from fresh or frozen) in the Instant Pot, you’re going to be soooo happy you landed on this post.
I spent a lot of time in the kitchen perfecting the PERFECT Instant Pot chicken breast recipe to share with all of you. I know perfect when I see (or should I say taste) it and
… yeap, this is it.
Tip => scroll further down for the Instant Pot Chicken Breasts Video, along with meal prep and meal plan ideas and a whole load of tips..
This recipe might be perfect, but it’s also flexible (part of its perfection) – you can skip one step if you’re short on time, or you can swap one ingredient for another for a different flavour.
You can throw in completely frozen chicken breasts if the last thing on your mind today was ‘thaw the chicken breasts.’
Instant Pot Chicken Table of Contents
No matter what you change in this recipe, the technique produces a chicken breast that is full of flavour, moist (no dry chicken breasts here, folks), and tender.
Make these for supper tonight or whip up a big batch to store in the fridge for your weekly meal prep or to have at the ready for super quick meal solutions.
Don’t forget to add this to your free meal plan kit.
And this recipe is perfect for those of you on the Keto diet, Paleo diet, Whole 30 diet, or any diet with a focus on lean proteins and unprocessed foods.
The base recipe is so simple and complies with all of those diets.
Instant Pot Chicken Breast Recipe Materials
KITCHEN TOOLS, UTENSILS & APPLIANCES NEEDED
This post contains affiliate links. For more information, check out my disclosure.
Here are some of the items you will need to make this recipe.
- 8 qt Instant Pot.
- I use and love the 8 qt, extra Instant Pot Insert & sealing ring.
- 3 qt Instant Pot or 6 qt Instant Pot depending on family size.
- Cutting board.
- Trivet.
- Tongs.
- Measuring jugs or cups.
- Measuring teaspoons.
- Sea Salt Flakes <= amazing salt that makes your food taste good.
- Bowls with covers.
- For storing your leftover food.
- Meat thermometer.
- Use please this to check the internal temperature of the chicken.
- **Check out my list of the best Instant Pot Accessories you can get**.
- Free meal plan kit.
- **INSTANT POT COURSE FOR BEGINNERS**
- **Head Over To The Be The Boss Of Your Instant Pot Video Course**
7 Easy Steps to Perfect Instant Pot Chicken Breasts
Here are 7 easy steps to the perfect Instant Pot chicken breast. I have included many potential modifications in the ‘tips and tricks’ section below this one.
Step 1. Mix together mixed herbs (or Italian seasoning), paprika, coriander, ginger, garlic, salt {<= amazing salt), pepper, 1 tbsp olive oil, and 2 tbsp chicken stock to create a paste. (Note: if your chicken breasts are thicker than pictured, you will need to increase the seasonings so they are fully coated.)
Step 2. Put chicken breasts in a bowl and coat fillets in the paste.
Step 3. Add olive oil to the Instant Pot and turn it on the sauté setting. Brown chicken breasts on each side (about 2 mins each side). Remove from Instant Pot and set aside.
Step 4. Add the rest of the chicken stock to the Instant Pot, and scrape any bits that were stuck to the bottom of the pot from frying.
Step 5. Insert trivet and add chicken fillets to the top of the trivet.
Step 6. Close pot, set valve to sealing, select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 5 mins.
Step 7. Let the steam release naturally for about 8 mins (10 mins for thicker chicken breasts) before quick releasing then opening and removing the chicken with your tongs.
There you have it, folks. The perfect Instant Pot chicken breast recipe. So easy to make and soooo good.
Tips and Tricks for the Perfect IP Chicken Breasts
I have sooooo much good info to share about this IP chicken breast recipe thanks to my ‘must make this the best recipe ever’ attitude. (Okay, and also my slight Instant Pot obsession.)
Tip 1. Season them to your liking. The spices and herbs given in the recipe are just an idea. Add more to your taste or change them altogether. (Good additions include BBQ sauce, salsa, etc.)
Tip 2. Change the cooking liquid for a different flavour. In addition to changing the seasoning, try different cooking liquids for your Instant Pot Chicken Breasts. Instead of stock, you can use water, orange juice, pineapple juice, etc.
Tip 3. The browning step can be skipped if necessary. Browning the chicken adds a lot of lovely flavour to the end dish – but if you are short on time or not too worried about this, then skip it.
Tip 4. For shredded chicken, cook directly in the stock. If you want to make shredded chicken, don’t cook the chicken breast fillets in the Instant Pot Trivet.
Tip 5. Let the pressure release naturally. Your Instant Pot chicken breasts may smell amazing, but don’t be tempted to do a quick release. A natural release keeps the chicken moist, and it also continues the cooking process. (If you do a quick release, you will have to increase the time under pressure.)
Tip 6. Adjust cook time based on the size of chicken breasts. This timing is for thick breast (about 4-4.5 cm thick) Larger chicken fillets will need a little bit more time. Chicken fillets that have been flattened or cut in half will need less time.
Tip 7. Pressure cooker chicken breasts can be made for a crowd. 5 guests coming over for supper tonight? No problem – you can cook loads of chicken breast fillets in the Instant Pot. Just be sure not to add chicken over the ‘max fill line’ and add extra cook time. (15 mins cook time should take care of about 2.2kg / 5lbs of chicken.)
Tip 8. Don’t throw away the cooking liquid at the end. You’ve created extra-flavourful stock – don’t let it go to waste. Use it as a stock for stews, soups, etc.
Tip 9. To reduce the time it takes for your chicken breasts to get to pressure, preheat the liquid first in the inner pot using the sauté setting on high. Do this before you place the lid on the Instant Pot and before you select the manual setting. (This is a life-changing Instant Pot tip.)
Ps I know there is an Instant Pot poultry setting but for this recipe, I prefer to use the manual/pressure cook setting.
Instant Pot Recipe Binder
This awesome 30-page Instant Pot Recipe Binder Printable gives you everything you need and all in one place.
It contains all sorts of easy-to-use tools and helpful information to give you a truly organized and easily accessible Instant Pot recipe collection.
What This Instant Pot Recipe Binder Includes:
- 1 Instant Pot Recipes Binder Cover
- 1 Instant Pot Recipe Page
- 9 Recipe Category Cover Pages (mains, appetizers, desserts, sides, drinks, 15-minute meals, pantry recipes, frugal and a blank page for you to customize)
- 7 Specialty Category Cover Pages (low carb, paleo, vegan, vegetarian, keto, Weight Watchers, gluten free)
- 1 Kitchen Conversion Sheet
- 3 Inventory Sheets (pantry, fridge, freezer)
- 2 Instant Pot Cooking Times Cheat Sheets
- 2 Pre-Filled Instant Pot recipes (that can be made right away!)
- 1 Notes and Tips Page
How to Cook an Instant Pot Frozen Chicken Breast
An Instant Pot frozen chicken breast? Yeap, it’s super easy to cook a completely frozen, hard-as-rock chicken breasts in the Instant Pot. (Just be sure to break up your chicken breasts so you are not cooking several fillets frozen together.)
Here are my tips: to season an Instant Pot frozen chicken breast, you can either season the chicken breasts before adding them to your freezer them (my preferred method) or you can cook without the spices and season after cooking.
For cooking a frozen chicken breast, increase the time under pressure to 10 mins instead of 5 mins.
That’s it. Pressure cooking frozen chicken is that easy. (So easy it may be tempting to never thaw a chicken breast again…)
It is best to separate the frozen chicken breasts before cooking them otherwise you are most likely to end up with undercooked chicken.
The easiest way I find is to 1) freeze them individually or 2) if frozen in a batch then let them sit in a bowl of cold water for a little while till you can separate them.
You should always check the internal temperature of your chicken breasts (using a Meat thermometer) to make sure they’re safe to eat (meat is done when the internal temperature reaches at least 74C (165 F)), but it’s especially important to do so when cooking from frozen.
How to Make Regular Pressure Cooker Chicken Breast
No Instant Pot? Noooo problem. This recipe is also suitable for regular pressure cooker chicken breast. Prepare the chicken fillets as instructed, then brown them on the stove in a large pot before placing them in your pressure cooker.
Bring the pressure cooker up to pressure, then lower the heat to the point where the pressure can be maintained. Cook for about 4-5 mins (this will depend on your pressure cooker)*, then turn off the heat and allow the pressure to reduce naturally. Voila – regular pressure cooker chicken breast.
*Electric pressure cookers like the Instant Pot cook at a lower pressure than regular pressure cookers. Regular pressure cookers cook a bit faster (but you have to babysit them – a trade-off).
How to Freeze Instant Pot Chicken Breasts
- Let the breasts cool down then, wrap them in plastic wrap and transfer into these very handy Ziploc freezer bags.
- Squeeze out all the extra air and seal the bags.
- Label the bags and then lay them flat in the freezer.
- Store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator.
How To Make Instant Pot Chicken Breast With Gravy
Making gravy in the Instant Pot is soooooooo easy. Cook the chicken breasts, as usual, remove them, press cancel and then press the saute button. Simmer the cooking liquid whilst you make a paste of cornstarch and water.
Then add in the paste, mix and simmer for 3-5 mins until it thickens into a lush gravy. And there you have it. Easy peasy Instant Pot Chicken Breast with Gravy.
Instant Pot Chicken Breast and Salsa
You can easily make instant pot chicken breast and salsa instead. Simply top the chicken breasts with salsa before cooking and you are good to go.
Instant Pot Poached Chicken
You can make Pressure cooker poached chicken by cooking the chicken breasts directly in the cooking liquid. Feel free to use stock, apple juice or pineapple juice or even plain water if you prefer.
Can I make Shredded Chicken In The Instant Pot?
Yes, you can make Instant Pot shredded chicken breast. You would have t0 cook the chicken breasts directly in the cooking liquid and increase the time under pressure to 10 mins instead of 5 mins.
Then you can shred the chicken with 2 forks or alternatively use the paddle attachment of your stand mixer to shred the chicken breasts. Easy-peasy right?
What To Do If Your Chicken Breasts Are Undercooked
If your (fresh or frozen) Instant Pot Chicken Breast are undercooked, then simply put them back in the pot and cook for another 3-5 mins.
Always check the temperature of the chicken breasts before eating.
Instant Pot Chicken Breasts Marinade
Looking for some easy marinade recipes? Then check out these 7 Chicken Marinades for chicken breasts.
Meal Prep with Instant Pot Chicken Breasts
Taking the time to meal prep at the beginning of the week is a great way to save time when it really counts on those busy weekdays. You can easily keep your family fueled throughout the week by packing healthy, wholesome and tasty lunches.
And Instant Pot Chicken Breast really is the ideal meal prep ingredient. It is sooooo is fast and easy to make up a batch to use for meal prep at the beginning of the week. And since Instant Pot Chicken Breast will stay fresh and tasty stored in the fridge all week long, you can make up all sorts of wholesome meals that will be ready to go just when you need them most.
Meal Prep Storage Solutions
There are many different storage options available, but these are the ones I come back to again and again and work best for all my meal prep needs.
- Glass Meal Prep Containers with 1 and 2 Compartments – Having 2 compartments is perfect for those build-it-yourself lunchbox ideas, or when you prefer to keep flavourful items separate. And single compartment containers are just the thing for making up meal prep bowls. These glass meal prep containers are freezable, microwavable, and dishwasher safe.
- Reusable sauce cups with lids – to keep your food from getting soggy, it is important to store salad dressings, fat free yoghurt and salsa, etc. separate from the other food until mealtime. The 1-ounce size will right inside the larger glass containers.
- Reusable Utensils– there are lots of cute, packable reusable utensil sets to choose from. Some even come tucked inside a cloth napkin.
- Reusable Water Bottle – stay hydrated and healthy with these fun portable water bottles.
- Glass Meal Prep Containers– pack up your glass container, utensils and water bottle in this insulated and easy to carry bag and head out the door!
Instant Pot Chicken Breasts Meal Prep Combinations
My absolute #1 go-to Instant Pot Chicken Breast meal prep combination could not be more simple. Here is how I make it:
- slice the chicken.
- add salad greens and a handful of whatever veggies I happen to have (tomatoes, radishes, red peppers, cucumber).
- toss in a peeled hard-boiled egg.
- pack with a cup of salad dressing or non-fat yoghurt.
- If you make pressure cooker shredded chicken breasts then you can add this to wraps, sandwiches and tacos.
How delicious do these ready-to-go Instant Pot Chicken Breast lunches look?!?!
Some of my other favourite Instant Pot meal prep combinations include:
- Tex Mex Chicken Bowls = Instant Pot Chicken Breast + Black Beans + Tortilla Chips + Salsa
- Mediterranean Chicken Meal = Feta Cheese + Kalamata Olives + Instant Pot Chicken Breast + Hummus
- Pesto Pasta Salad = Cold Noodles + Instant Pot Chicken Breast + Pesto Sauce
Instant Pot Recipe Binder
This awesome 30-page Instant Pot Recipe Binder Printable gives you everything you need and all in one place. It contains all sorts of easy-to-use tools and helpful information to give you a truly organized and easily accessible Instant Pot recipe collection.
Instant Pot Chicken Breast Meal Plan Ideas
You really can pair Instant Pot Chicken Breast with just about anything to create a wide variety of meals that taste amaaaaaazing and are good for you too. Here are a few of my favourites:
- Instant Pot chicken and rice: Make this easy Instant Pot brown rice for a quick side (or any of my Instant Pot rice recipes).
- Instant Pot chicken and potatoes: How about a little potato soup made in the Instant Pot on the side of your Instant Pot chicken breast?
- Instant Pot shredded chicken lettuce wraps: Try Instant Pot shredded chicken in these Spicy Yoghurt Chicken Lettuce Wraps.
- Instant Pot chicken on a salad: Serve sliced Instant Pot chicken breast over a bed of mixed greens and whatever toppings you desire. I served mine with pomegranate seeds and chilli oil (olive oil and a squeeze of lemon/lime is another good choice). The perfect healthy meal.
More Instant Pot Chicken Breast Recipes
Instant Pot Chicken Tortilla Soup.
The Ultimate List of Instant Pot Chicken Recipes – for all things chicken.
More Instant Pot Recipes Like Instant Pot Chicken Breast
Instant Pot Turkey Breast with Garlic Butter Gravy
Weight Watchers Points in Instant Pot Chicken Breast
If you replace the 1 tbsp olive oil used for frying with a calorie-controlled cooking spray, these Instant Pot Chicken Breasts have:
- 0 Freestyle points per serving
- 3 PointsPlus points per serving
Check out these amaaaaaazing Healthy Chicken Meal Prep Bowls that each contains ZERO Freestyle Points. So good!
Reader Feedback about Instant Pot Chicken Breast
- Daniel said: ‘It really is some of the best I have had.’
- Amy suggested cooking directly in the stock for great shredded chicken. ‘I sliced the breast in half horizontally and put the meat directly in the liquid. Used maybe 1.5 cups water? 5 min again, all natural release.’
I love hearing your feedback. Please let me know how you like Instant Pot Chicken Breast.
Thank you for reading my IP Chicken Breast recipe (and Instant Pot frozen chicken breast recipe) post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for visiting Recipes from a Pantry, UK food blog.
**This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission, but it won’t cost you a penny more)! Click here to read my full disclosure policy.
Instant Pot Chicken Breasts Video
Ge the Instant Pot Chicken Breast Recipe:
Originally published Jan 2018.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try The Best Instant Pot Chicken Breast Recipe {Using Fresh or Frozen Chicken}! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
The Best Instant Pot Chicken Breast Recipe {Using Fresh or Frozen Chicken}
Ingredients
- 1 tsp dried mixed herbs (or Italian seasoning)
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1/2 tsp ground garlic
- Salt
- Ground black pepper
- 180 ml chicken stock divided
- 2 tbsp olive oil divided
- 500 g (3) skinless boneless chicken breast fillets
Instructions
- In a small bowl mix together the mixed herbs (or Italian seasoning), paprika, coriander, ginger, garlic, salt, pepper, 1 tbsp olive oil and 2 tbsp. chicken stock into a paste.
- Put the chicken breasts in a bowl and coat the fillets in the paste.
- Select the sauté setting of the Instant Pot, add in the oil into the instant pot insert and when hot brown the chicken fillets on both sides (about 2 mins on either side).
- Remove the chicken fillets from the Instant Pot insert, and set aside on a plate.
- Add the remaining 2/3rds cup of chicken stock into the Instant Pot insert, and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.
- Place the trivet inside before adding the chicken fillets on top of the trivet.
- Cover your Instant Pot and set the valve to the SEALING position.
- Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 5 mins.
- Let the steam release naturally for about 8 mins (10 mins for thicker chicken breasts) before quick releasing then opening.
- Do remember to check the temperature of the chicken using a Meat thermometer.
Video
Notes
- Thicker chicken breasts will require you to increase the seasonings to ensure they're fully coated.
- The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release. Plan for additional time.
- To cook from a frozen chicken breast, increase the time under pressure to 10 mins.
- For best results, do a natural release. If you want to do a quick release, increase the time under pressure to 10 mins.
- 0 Freestyle points per serving
- 3 PointsPlus points per serving
What to Serve with Instant Pot Chicken Breast
I have a few ideas for you:- Make this easy Instant Pot brown rice for a quick side (or any of my Instant Pot rice recipes).
- How about a little potato soup made in the Instant Pot on the side of your Instant Pot chicken breast?
- Or you can try these Instant Pot Mashed Potatoes or Scalloped Potatoes.
Monica | Nourish & Fete says
20/01/2018 at 1:11 pmWhat a great staple technique to have in your back pocket!! These really do look perfectly cooked – moist, tender, and flavorful!
Shelley says
08/05/2018 at 10:32 pmThis was just as advertised. Fantastic. I doubled the recipe this time. Removed the chicken,set the instapot back to saute and reduced the sauce and poured it ofer the chicken. Leftovers froze well and was just as delicious.
Mo says
06/01/2019 at 12:58 pmI was curious about doubling the recipe, did you use a second trivet and layer the chicken or just layer directly in each other? Thank you in advance for a reply.
Boastful Food says
20/01/2018 at 1:48 pmYum! Mouthwatering recipe and pics. Seriously, my mouth was watering just reading the recipe:) Thanks for sharing!
Julia says
20/01/2018 at 2:39 pmLove all those tips and tricks for cooking chicken breasts in instant pot!
Jenni LeBaron says
20/01/2018 at 3:51 pmI love your list of tips! These is such a great resource for cooks who are trying to master their pressure cookers.
Lisa Bryan says
20/01/2018 at 3:53 pmThat chicken looks so juice and flavorful! And love all the tips you’ve shared!
Natalie says
23/01/2018 at 12:58 pmThis chicken dish looks so tender, moist and absolutely fabulous! I don’t have a slow cooker, but lately have been thinking of getting one, as there are so many delicious recipes to make with it! Love this dish, it seems perfect as a light dinner.
Shelley says
08/05/2018 at 10:34 pmI prefer an instant pot over a slow cooker now,, the longer you cook, the more nutrients lost
Lisa says
28/01/2018 at 3:34 amBintu- Thank you so much for creating a wonderful and easy to follow recipe. I made this chicken tonight as my very first Instant Pot recipe. I searched and searched for a recipe that would allow the chicken to remain a solid breast (meant for carving) versus a breast meant to be shredded. The chicken was moist, flavorful and DELICIOUS!
Bintu says
04/02/2018 at 7:10 pmYaye, I am sooooooooooooooo pleased and thanks so much for the feedback. I love hearing from readers….
Christine Maslan says
09/02/2018 at 2:10 amI made this recipe tonight. I customized the spices to go with extra butter chicken sauce I had leftover. The chicken came out perfect! I was not ready for how hot the sauce function gets on the instant pot, just as a warning it gets hot quick!
Bintu says
09/02/2018 at 8:54 amPlease you tried this. Thanks so much for the feedback and yes things do get hot super quick on the Instant Pot.
Julie says
10/02/2018 at 7:38 pmIf I doubled, would the time be the same? 3 isn’t enough for us.
Bintu says
04/03/2018 at 10:57 pmYes, it will just take a little bit more time to come to pressure. If you are doing a lot though then 15 mins cook time should take care of about 2.2kg / 5lbs of chicken.
Jan says
01/03/2018 at 4:49 pmLooks delish! If I want to cook more chicken do I just lay it on top or get another trivet to allow space in between?
Thanks!
Bintu says
04/03/2018 at 10:55 pmYes just lay the extra on top 🙂
Cindy says
07/03/2018 at 10:41 pmWhat are the mixed herbs? Thank you
Alyce says
14/03/2018 at 4:09 amI was looking for an electric pressure cooker chicken breast recipe I could use as meal prep entree and came across yours… so glad I did!!! The chicken was so full of flavor and cooked to perfection! I doubled the recipe ingredients for 5 chicken breast and cooked for the same time of 5 mins. And since I didn’t know what mixed herbs were I substituted Italian seasoning and it blended well with the other spices you listed. Thanks for sharing this easy and delicious recipe and all the extra tips too!
Kathryn Salazar says
26/03/2018 at 10:55 pmMade this last night with 4 medium chicken breasts seasoned, browned and placed on the trivet. I also put two other plain chicken breasts in the broth to use for shredding for soup. Cooked it all for 6 minutes and it all came out great. Thank you for a simple yet tasty recipe and all the added tips.
Carolyn says
20/04/2018 at 1:22 amI followed the recipe but my chicken was a bit rubbery. next I should reduce cooking time?
Shelley says
08/05/2018 at 10:37 pmWas yor meat freezer burned..
Bintu says
09/05/2018 at 11:02 pmHey Carolyn, These chicken breast are large, so if you use smaller chicken breast you might need to vary the cooking time.
Gayle says
31/01/2019 at 5:59 pmIs it possible to add potatoes to this recipe
Cooper says
29/04/2018 at 10:39 pmGreat simple recipe.. tasted fantastic. Better results than convection baking the Breasts
Cooper says
29/04/2018 at 10:40 pmGreat simple recipe.. tasted fantastic. Better results than convection baking the Breasts
BP says
10/05/2018 at 6:50 pmI followed the instructions to a “t” but the chicken came out so tough, it could barely be cut, much less chewed. Wonder what went wrong?
Bintu says
10/05/2018 at 8:36 pmHey BP I am sorry about that. Maybe you used smaller chicken breast which would not work well, these instructions are for the larger breasts. Maybe next time can you cook them for a little less? Alos if you are unsure then cook them in the stock instead of on the trivet as that helps keep moisture in the chicken.
Kal Socolof says
14/05/2018 at 1:52 amWe just got our Instant Pot, and this looks like a prime candidate for our first project.
A question about the frozen chicken breasts: are you referring to bone-in or boneless? If bone-in, what adjustments would be appropriate for boneless breasts?
Bintu says
15/05/2018 at 10:20 pmHi Kal, welcome to the Instant Pot club. 🙂 This recipe is for boneless (fresh or frozen) chicken breasts, so you can follow it as instructed.
John A says
13/07/2018 at 9:46 pmThis is my go to when I need to leave food in the fridge for teens to make while I’m away. I will make 7 breasts at time, about 2KG. 13 mins and a slow release 10. The family uses the breasts with rice, salad, in tacos or in sandwich. Good nutritious meals when Dad isn’t around to cook.
Best INSTANT pot recipe for a busy family. Thanks so much
Bryan says
25/07/2018 at 1:18 amI followed the frozen directions for 10 minutes, then 10 minutes waiting after, and the chicken was barely halfway cooked through.
Sue says
25/07/2018 at 11:54 pmMade this for my grandson, who can be a very picky eater. Not only did he eat it enthusiastically, when I asked him if I could use the leftover breast he told me no and ate it himself! Flavorful, moist and delicious!
run 3 says
14/08/2018 at 3:08 amRecipes Chicken you cooked very tasty and attractive.
Becky Whitcomb says
23/08/2018 at 3:53 amMy husband told me that I’m not allowed to make chicken breasts any other way than to follow this recipe! In our 34+ years together, I’ve made moist and juicy chicken maybe a handful of times, until tonight! Thanks for the recipe!
Juliane says
02/09/2018 at 8:28 pmCan’t wait to try out this recipe! The chicken is so versatile to go in salads, wraps, with rice, etc.
Question – Will the cooking / release times vary if using a 6 qt or a 3 qt IP?
I have one of each size except 8 qt (still a newbie at both of mine) and am trying to learn how to adjust recipes between the two. Thanks!
Bintu says
13/09/2018 at 9:46 amHey Julianne, the time will be the same no matter the Instant Pot model you use. Happy cooking.
Raketta says
16/09/2018 at 9:10 pmJust to be clear, when cooking from frozen, you still sauté the chicken breast first?
Andrew says
28/09/2018 at 11:57 pmHi Bintu,
I’ve been using this recipe all summer and love it. I’m just wondering, do you think it would also work with chicken thighs?
Thanks
Bintu says
25/11/2018 at 10:52 pmChicken thighs would need a different cook time. Here is one to try. I hope this helps. https://recipesfromapantry.com/instant-pot-chicken-thighs/
Kim Murray says
03/12/2018 at 7:51 pmJust curious why you left the blue protective film on your control panel…
Katie says
28/07/2019 at 12:06 amOh man, that was my first thought too! Haha! I love pulling stuff like that off. Maybe she’ll let me… 😉
Lauren says
31/12/2018 at 11:20 pmI made these and got distracted while letting them slow release, ended up slow releasing for 16 minutes, still turned out tender!!
D says
03/01/2019 at 12:01 amBest instant pot chicken ever!! Just made this for my family & we all agreed
How flavorful and moist it was!! This one is definitely a keeper!!
Gary says
08/01/2019 at 7:23 pmThe recipe doesn’t indicate how much chicken stock to use other than to make the paste.
Megan says
08/01/2019 at 10:56 pmDo you only use 2/3 cup liquid for an 8 quart???
John says
09/01/2019 at 4:22 amI am going to try this tonight … but wanted you to know there is a technical glitch on a line of the webpage…
—-Page content begins)—-
What To Do If Your Chicken Breasts Are Undercooked
If your (fresh or frozen) Instant Pot Chicken Breast are undercooked, then che(
—Page content ending)—–
Kristen says
25/01/2019 at 2:31 amLoved this! I want to make this in the 8qt with 2C of broth so I have more to reduce. Any suggestions on cook time for that?
Rebekah says
31/01/2019 at 12:10 amI followed the recipe to a T and my chicken was tough and chewy. I was so disappointed.
Lindsay says
31/01/2019 at 8:08 pmI made a modification using this as base instructions: I made the paste with 2-3 tsp of taco seasoning instead of the other herbs/seasonings, and otherwise cooked per the instructions (for partially thawed chicken, I cooked for 9 min under pressure, 6 min release). I topped with salsa before pressure cooking, and after pressure release, I added shredded cheese on top and let sit for about a minute with the lid on to melt. Turned out great! Best way to cook moist chicken breasts!
Anita says
03/02/2019 at 12:22 pmI love simple basic technique like this a lot. It shows me how to do it properly, and then I can experiment with my own chicken breast recipes later. 🙂
Angela says
03/02/2019 at 1:02 pmAwesome tips and post! I am always on the lookout for new Instapot recipes and can’t wait to try this one out. Thanks!
Danielle Wolter says
03/02/2019 at 2:23 pmI cook chicken breasts all the time to bring for healthy lunches at work, and they are ALWAYS dry and gross LOL. I def have to try this method!
Jill says
03/02/2019 at 2:52 pmI am so impressed with this super informative post. I’m definitely going to try this method for cooking chicken. I have an Instant Pot but I really haven’t used it much! Also, I wanted to point out this error so you can fix it 🙂
WHAT TO DO IF YOUR CHICKEN BREASTS ARE UNDERCOOKED
If your (fresh or frozen) Instant Pot Chicken Breast are undercooked, then che(
Natalie says
03/02/2019 at 2:53 pmLooks so delicious and balanced! Perfect for a healthy dinner ♥
Emily S says
23/04/2019 at 9:04 pmI would like to try this recipe BUT for the seasoning mix there are no amounts included!!
Can I get those?
Jane M says
28/04/2019 at 4:15 amEmily S Seasoning amounts are on the recipe card. Mine were frozen but with the 10 minutes came out great!
john B says
20/05/2019 at 1:33 amHi Bintu!
If I have an 8qt pressure cooker, would I double the spices? My Gourmia instructions state to add a minimum of 2 cups of liquid so my dishes have been coming out rather bland.
I love your recipes, tips, etc!!
Thank you so much!!
John
Becky says
06/06/2019 at 4:43 amjust a quick question, I’m new to the instant pot and I was worried about a marinated chicken losing all the seasoning with all the liquids in the instant pot. this goes for this recipes and others! Thank you!
Vicki says
28/07/2019 at 9:34 pmTrying this Chicken recipe! Still getting used to my Instant Pot and had some chicken in freezer and was looking to make something quick to have with some local corn on the cob. This will be great! Thank you 🙂
Jeanne says
09/08/2019 at 3:31 amYep! Turned out moist and delicious. Will definitely make again. I like to cook up a batch to use for meal prep for lunches during the work week. I really loved all your tips and information. Great site! Thank you, Bintu,
Alicia says
18/09/2019 at 2:19 amGoing to try right now! Semi defrosting the chicken to get apart. I always forget to defrost the chicken! Thanks for the tips.
PS I think you still have the blue protective screen on your Instant Pot! I know we took ours off and not sure if yours is there on purpose or not, but just FYI. 🙂
Tracy says
24/10/2019 at 9:19 amI used my old stove top pressure cooker with chicken that was a little frozen. I let it come to pressure, then timed 8 minutes, allowing it to self release pressure. NEVER have I had such succulent chicken breast! It is normally dry with thighs being a personal preference, only I’m trying to watch fat intake. This was a winner, using the trivet a breakthrough!
Me says
03/11/2019 at 10:57 pmWhere does it say how much stock to add???? I see “2 tablespoons” but then it says “add the rest of the stock”, how much is the rest?????
Karen Jane says
07/11/2019 at 8:17 pmMade this on Sunday for the week’s lunches – worked great! Nice juicy chicken breasts and flavour was lovely. Doing it again tonight but with a fajita seasoning instead for burrito bowls.
Sue Marie says
13/11/2019 at 2:15 pmI bought a tray of breasts the other day and had to package them up for the freezer. I was debating whether to cook some as it was getting rather late. I decided to anyway because I saw your recipe last week. So easy, minimal prep and very good taste. My breasts were bigger as they were almost a lb each, so I decided to sear a minute more on each side rather than add to the cooking time. Came out perfect! Thank you for sharing your recipe I love that you go into much detail on this page about all aspects of the recipe,