Kitchen notes · a little help before you start
Instant Pot Chicken Breasts
Simply seasoned chicken breast has a tender, mild flavor that leaves room for its cooking juices to shine. A little salt and pepper keep the meat savory, in neat slices or soft shreds pulled apart while it is warm.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Use the trivet
Place the trivet in the inner pot before adding liquid and arranging the chicken breasts on top.
2. Seal before cooking
Secure the lid and set the vent to sealed before starting the high pressure cooking cycle.
3. Rest before cutting
Let the chicken rest five minutes after cooking before slicing or shredding so it has a brief pause.
Get to know the ingredients
Chicken
Fresh or frozen boneless skinless breasts are listed, arranged in a single layer on the trivet.
Liquid
Water, chicken broth, pineapple juice or apple juice are offered for the liquid beneath the trivet.
Salt
Season the chicken on the trivet with salt and pepper, or the other seasonings allowed in the directions.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Instant Pot Chicken Breasts
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Slice or shred after resting
After the five minute rest, cut the chicken or return it to the reserved liquid for shredding.
A little more help as you go
Allow natural release
Wait five minutes after the timer before venting the remaining steam, following the pressure release sequence.
Shred with some liquid
For the mixer shredding option, remove the trivet and keep about half a cup of liquid in the pot.
A few questions you might have
Can I cook frozen chicken breasts?
Yes. The directions give ten to twelve minutes on high pressure for frozen breasts, depending on their thickness.
What liquid can I use?
Water, chicken broth, pineapple juice or apple juice can be added beneath the trivet before cooking.
How is pressure released?
Allow five minutes of natural release after the timer, then turn the valve to vent the remaining steam.
What temperature should I check for?
The directions give 165 degrees as the chicken temperature check after pressure cooking and releasing the steam.
How can I shred the chicken with a mixer?
After resting, return it to the pot without the trivet and with about half a cup of liquid, then mix.
Any more cooking tips?
Chicken will stay fresh in an airtight container in the refrigerator for up to five days, or place in freezer bags and freeze for up to 3 months.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesbetterfromscratch.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.