Instant Pot Chicken Breast Recipe

instant pot chicken breasts with rice and pea pods
Diana Rattray
Prep: 5 mins
Cook: 7 mins
Pressure Build/Release: 17 mins
Total: 29 mins
Servings: 6 servings
Yield: 6 pieces
Nutrition Facts (per serving)
398 Calories
9g Fat
3g Carbs
72g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 398
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 12%
Cholesterol 195mg 65%
Sodium 464mg 20%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 72g
Vitamin C 0mg 2%
Calcium 38mg 3%
Iron 3mg 14%
Potassium 649mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cooked boneless chicken breasts are a great solution to the age-old question, "What's for dinner?" Chicken breasts can be shredded for pulled chicken sandwiches and tacos, diced for soups, salads, and casseroles, or sliced and served as an entrée along with side dishes.  

The Instant Pot is a great way to poach the chicken because it produces tender, juicy chicken breasts every time. The instructions are for 8-ounce chicken breasts. For smaller 6-ounce chicken breasts, subtract 1 minute from the cooking time. For larger 10-ounce chicken breasts, add 1 minute to the cooking time. You can also use an Instant Pot to cook many other chicken recipes.


  • 3 pounds boneless chicken breasts

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 1/2 cups chicken stock

  • 2 cloves garlic, minced

  • 1 bay leaf

  • 6 sprigs fresh herbs

Steps to Make It

  1. Gather the ingredients.

    ingredients for instant pot chicken breasts
    The Spruce / Diana Rattray
  2. Dry chicken breasts with paper towels. Sprinkle chicken breasts with salt and pepper and arrange in Instant Pot. Add chicken stock, garlic, bay leaf, and herbs, if using.

    chicken breasts in the instant pot with stock and herbs
    The Spruce / Diana Rattray
  3. Secure Instant Pot lid and turn pressure release knob to sealing position. Choose pressure cook or manual, high pressure, and set timer for 7 minutes. It will take approximately 10 minutes for pressure to build and cooking to start.

    instant pot knob in sealing position
    The Spruce / Diana Rattray
  4. When time is up, allow a natural release for 5 minutes and then carefully turn knob to venting position to release remaining pressure.

    chicken breasts cooked in the instant pot
    The Spruce / Diana Rattray
  5. Remove chicken breasts to a platter or cutting board and let rest for 5 minutes. Slice or shred chicken and then strain broth to use for a sauce or save for another recipe.

    instant pot poached chicken breast on cutting board
    The Spruce / Diana Rattray
  6. To serve chicken as an entrée, plate with rice or noodles and some of the broth along with a side vegetable or salad. Add a little color to the chicken with a sprinkling of paprika or drizzle with soy sauce or liquid aminos.

    chicken breast with paprika and pea shoots
    Diana Rattray


  • How to Cook Frozen Chicken Breasts: Make sure the chicken breasts are separated; if they are stuck together, they won't cook evenly. If necessary, thaw them slightly and then dry them thoroughly. Add the chicken breasts to the pot and follow the directions above, but set the timer for 11 minutes (10 minutes for 6-ounce chicken breasts and 12 minutes for 10-ounce chicken breasts). Let the pressure release naturally for 5 minutes.
  • How to Freeze Cooked Chicken: Place the cooked chicken in an airtight freezer bag or container and freeze it for up to three months. Defrost cooked chicken in the refrigerator and use it within 24 hours.
  • How to Shred Cooked Chicken Breasts: Transfer the chicken breasts to a bowl with a bit of the broth and use an electric mixer or two forks to shred it. Use shredded chicken in salads or sandwiches.