Chicken Breast Instant Pot Recipe (Juicy, Simple, and Weeknight-Friendly)
A juicy, hands-off Instant Pot chicken breast recipe made with simple pantry ingredients. Great for quick weeknight dinners, meal prep, and versatile enough for salads, tacos, rice bowls, sandwiches, and more. Works with fresh or frozen chicken.
Ingredients
- 2 pounds boneless skinless chicken breast about 3–4 medium breasts; try to use pieces of similar thickness
- 1 cup low-sodium chicken broth or water plus 1 teaspoon bouillon
- 1 tablespoon olive oil or avocado oil
- 1 1/2 teaspoons kosher salt use 1 teaspoon if using regular salted broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or sweet paprika for a milder flavor
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning or dried oregano
- 1/2 teaspoon chili powder optional, for gentle warmth
- 1 tablespoon lemon juice fresh if possible; adds brightness
- 1 teaspoon Worcestershire sauce optional, adds depth and savory flavor
Instructions
- Pat the boneless skinless chicken breasts dry with paper towels. In a small bowl, combine the kosher salt, garlic powder, onion powder, smoked paprika, black pepper, Italian seasoning, and chili powder (if using). Rub the olive oil over the chicken on all sides, then sprinkle the spice mixture evenly over the chicken, patting it in gently so it adheres.2 pounds boneless skinless chicken breast, 1 tablespoon olive oil, 1 1/2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1/2 teaspoon dried Italian seasoning, 1/2 teaspoon chili powder
- Pour the chicken broth, lemon juice, and Worcestershire sauce into the Instant Pot. Stir briefly. This liquid will create the steam and pressure needed for cooking, so do not skip it.1 cup low-sodium chicken broth, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce
- Place a trivet in the Instant Pot if you have one, or put the chicken directly in the liquid. Arrange the seasoned chicken breasts in a single layer as much as possible. Slight overlapping is fine, but avoid heavy stacking.2 pounds boneless skinless chicken breast
- Lock the Instant Pot lid in place and set the valve to “Sealing.” Cook on High Pressure: 8–10 minutes for fresh chicken breasts (8 minutes for thinner pieces, 10 minutes for thicker), or 12 minutes for frozen chicken breasts. If starting from frozen, season as best you can and plan to adjust seasoning after cooking if needed.
- When the cook time is complete, let the pressure naturally release for 5–8 minutes. After that, carefully turn the valve to “Venting” to release any remaining steam before opening the lid.
- 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 slightly under, set the lid back on and let the chicken sit in the hot liquid for a few minutes, or cook on High Pressure for 1–2 minutes more.
- Transfer the cooked chicken breasts to a plate or cutting board and let them rest for about 5 minutes to allow the juices to redistribute. Slice the chicken for serving, or use two forks to shred it if you plan to use it in tacos, sandwiches, casseroles, or salads.2 pounds boneless skinless chicken breast
- For a quick sauce, turn the Instant Pot to Sauté and simmer the remaining cooking liquid for a few minutes until slightly reduced. Spoon it over the sliced or shredded chicken, or whisk in a teaspoon of cornstarch mixed with a teaspoon of water for a light gravy.
Notes
Yield: 4–6 servings. Timing: Prep 10 minutes, 8–10 minutes to come to pressure, 8–12 minutes cook time (depending on fresh vs. frozen and thickness), plus 5–8 minutes natural release. Total about 30 minutes.
Variations: Try Garlic Herb (extra Italian seasoning, thyme, fresh garlic in the broth), Lemon Pepper (use lemon pepper seasoning and lemon slices), Mexican-Style (swap in cumin, extra chili powder, and salsa for some of the broth), BBQ (toss cooked chicken with BBQ sauce and a splash of cooking liquid), Creamy Tuscan (stir Greek yogurt, spinach, and sun-dried tomatoes into the hot liquid), or Asian-Inspired (use soy sauce, sesame oil, and ginger instead of lemon and Worcestershire).
Storage: Refrigerate cooked chicken in an airtight container with a few spoonfuls of cooking liquid for 3–4 days, or freeze up to 3 months. Reheat gently in the microwave or on the stovetop with a splash of broth so it stays moist.
Tips: Thickness matters—slice very thick breasts into cutlets for more even cooking. Don’t skip the 5–8 minute natural release for best texture. Use a thermometer and pull the chicken at 165°F. Save the cooking liquid for soups, cooking rice, or moistening leftovers.
Nutrition
Calories: 220kcal
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