When i first tossed a chicken breast into my Instant Pot i thought it’d be quick and easy but I ended up with something like rubber. Ive since learned some tricks that actually keep it moist and tasty even if your kitchen skills aint perfect.
Chicken breast recipes are everywhere because they got tons of protein and you can do almost anything with them. But cooking chicken breast on the stove or in the oven can make it dry if you dont watch it close. Thats where the Instant Pot comes in as a real time saver and helps lock in flavor you’d miss otherwise.
Why Choose Chicken Breasts?
Chicken breasts is a favorite food for many people since they got low fat and loads of protein. A 3-ounce piece of chicken breast gives you about 26 grams of protein while it stays lean enough for diets. Its great for muscle growth or just feeling full longer.
Apart from nutrition chicken breast is super versitile. You can make italian dishes with herbs, spicy tacos, or just bake it plain if youre short on time. You can grill, bake, boil, or pressure cook. The Instant Pot method is fast and cuts down on extra oil for those who want healthier meals.
Instant Pot Overview
The Instant Pot is like a multi tool for cooking. Its mainly a pressure cooker, but you can also use it to saute, steam, or slow cook foods. Its smart tech keeps temperature and pressure right so you dont have to hover over it like a hawk.
One big plus is how fast it is. Stuff that takes hours in the oven can be done in minutes. Thats perfect for busy weeknights or when youre meal prepping. The Instant Pot also uses less power than a normal oven so youll save a bit on energy bills, and cleanup is pretty easy too.
Essential Tips for Cooking Chicken Breasts in an Instant Pot
Here are some must-know tips for cooking chicken breasts in your Instant Pot so they dont come out dry or overcooked.
Selecting the Right Chicken
- Fresh vs Frozen: You can cook frozen chicken breasts in the Instant Pot but fresh ones taste better. If frozen, give yourself extra cook time.
- Bone-in vs Boneless: Bone-in usually stays more moist and flavorful, while boneless cooks faster and is easier to shred.
Cooking Time and Pressure Considerations
- Boneless, skinless breasts: high pressure for 8-10 minutes.
- Bone-in breasts: high pressure for 10-12 minutes.
- Always let the pressure release naturally for 5-10 minutes so the meat stays tender.
Seasoning and Marinating
- Simple marinades can boost flavor. Try lemon juice, vinegar, garlic, or herbs.
- Marinate at least 30 minutes or even overnight if you got time.
- Dont be afraid to mix spices like paprika, cumin or italian herbs.
Chicken Breast Recipes for Instant Pot
Classic Instant Pot Shredded Chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Directions
- Put the chicken in the Instant Pot.
- Pour in broth and sprinkle with spices.
- Seal lid and set to high pressure for 10 minutes.
- Quick release the pressure and shred chicken with forks.
Advice: Use it for tacos, on salad, or in sandwiches.
Instant Pot Lemon Garlic Chicken Breasts
Ingredients
- 4 boneless chicken breasts
- 1 lemon, juiced
- 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
Directions
- Mix lemon juice and garlic; let chicken soak at least 30 minutes.
- Put chicken and broth into Instant Pot.
- Cook on high pressure for 8 minutes; quick release.
Advice: Serve with rice or veggies.
Instant Pot BBQ Chicken Breasts
Ingredients
- 4 boneless chicken breasts
- 1 cup BBQ sauce
- ½ cup water
- 1 teaspoon onion powder
Directions
- Place chicken in the pot and pour BBQ sauce plus water over it.
- Cook on high pressure for 10 minutes; quick release.
- Shred chicken right in the sauce.
Advice: Put it on buns for tasty sandwiches.
Instant Pot Chicken Breasts with Vegetables
Ingredients
- 2 lbs chicken breasts
- 1 cup mixed veggies (carrots, peas, bell peppers)
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
Directions
- Layer chicken and veggies in the pot.
- Pour broth and sprinkle seasoning.
- Cook on high pressure for 12 minutes; natural release for 10 minutes.
Advice: Mix with quinoa for a full meal.
Instant Pot Chicken Curry
Ingredients
- 4 boneless chicken breasts, diced
- 1 can coconut milk
- 2 tablespoon curry powder
- 1 onion, chopped
- 1 cup chicken broth
Directions
- Sauté onion in the Instant Pot until soft.
- Add chicken, coconut milk, curry powder, and broth.
- Cook on high pressure for 10 minutes; quick release.
Advice: Spoon over rice and top with cilantro.
Frequently Asked Questions (FAQs)
What can I do with leftover cooked chicken breast?
You can toss leftover chicken breast into salads, sandwiches, soups, or casseroles. It adds protein and makes any meal better.
Can I freeze instant pot chicken breast?
Yes you can freeze it. Let it cool completely, then put in airtight bags or containers. It lasts up to 3 months.
How do I know when my chicken breasts are done?
Cooked chicken should reach 165°F (75°C) inside. Use a meat thermometer to check so you dont guess.
What’s the difference between pressure cooking and slow cooking?
Pressure cooking uses high pressure to make food fast, while slow cooking uses low heat for a long time. Pressure cooking locks in moisture better and is great for tender meat.
chicken breast recipes instant pot
Equipment
- 1 Instant Pot
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Tongs
- 4 Serving plates
Ingredients
- 4 pieces boneless, skinless chicken breasts Approximately 1.5 lbs.
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 large lemon, juice About 3 tablespoons.
- 1 cup chicken broth
- 1 teaspoon dried Italian herbs Optional.
- to taste none fresh parsley, chopped For garnish.
Instructions
- Start by seasoning the chicken breasts with a mixture of salt, pepper, paprika, and dried Italian herbs (if using). Rub this spice mixture evenly over both sides of the chicken breasts.
- Turn on the Instant Pot and select the 'Sauté' function. Add the olive oil and allow it to heat up for about a minute.
- Once the oil is hot, add the minced garlic to the pot, stirring it for about 30 seconds until fragrant. Be careful not to burn it.
- Add the seasoned chicken breasts to the pot and sear each side for about 2-3 minutes until browned. You might need to do this in batches if your pot isn't large enough.
- Once the chicken is browned, remove it from the pot and deglaze by adding the chicken broth and lemon juice. Scrape any browned bits off the bottom of the pot.
- Return the chicken to the pot, ensuring it's mostly submerged in the liquid. Close the lid and ensure the pressure valve is set to 'Sealing.'
- Select the 'Manual' setting and set the cooking time for 8 minutes on high pressure.
- Once the cooking time is complete, allow for a natural release for 5 minutes, then quick release the remaining pressure.
- Carefully remove the chicken from the pot. If desired, switch back to the 'Sauté' function to reduce the sauce slightly for a thicker consistency.
- Serve the chicken with a spoonful of the broth over the top and garnish with fresh chopped parsley.
