Want tender, juicy chicken breasts in just 25 minutes? This foolproof Instant Pot method delivers perfectly cooked chicken whether you start with fresh or frozen pieces. With minimal prep and hands-off cooking time, you’ll have protein-packed chicken breasts ready for salads, sandwiches, or main dishes. Each serving provides an impressive 72g of lean protein while staying low in fat and carbs – perfect for healthy meal prep or quick weeknight dinners.
Ingredients for Perfect Instant Pot Chicken
- Chicken Breasts: 3 pounds boneless skinless, can use fresh or frozen
- Cooking Liquid: 1 cup of your choice – water, broth, or fruit juices for extra flavor
- Seasonings: 1 teaspoon salt and ½ teaspoon pepper for basic flavoring
Step-by-Step Instructions
- Pot Preparation: Insert the trivet inside your Instant Pot’s inner pot
- Add Liquid: Pour in 1 cup of your chosen liquid for perfect steam generation
- Position Chicken: Arrange chicken breasts in a single layer on trivet and season well
- Seal and Set: Close lid securely, ensure valve is on “sealed” position
- Cooking Time: Select high pressure – 8-10 minutes for fresh, 10-12 minutes for frozen
- Natural Release: Let pressure release naturally for 5 minutes, then switch to venting
- Temperature Check: Verify chicken reaches 165°F for food safety
- Resting Period: Allow chicken to rest 5 minutes before cutting
- Shredding Option: For shredded chicken, retain ½ cup liquid and use handheld mixer
Cooking Techniques
This simple pressure cooking method works like magic! The trivet keeps your chicken lifted above the liquid, which helps it cook evenly and stay juicy. A handy tip for shredding: using a hand mixer right in the pot saves time and effort compared to using two forks. The natural release period is super important – it lets the chicken finish cooking gently and keeps all those tasty juices locked in.
Variations and Substitutions
Switch up the flavors by trying different cooking liquids! Apple juice adds a subtle sweetness, while pineapple juice brings a tropical twist. Want more flavor? Add your favorite seasonings like garlic powder, Italian herbs, taco seasoning, or cajun spices. For a richer taste, use chicken broth instead of water. You can also add sliced onions or minced garlic to the liquid for extra flavor.
Storage Tips
Your cooked chicken will stay fresh in an airtight container in the fridge for 3-4 days. It’s perfect for meal prep! If you’ve made shredded chicken, portion it into smaller containers or zip-top bags. You can freeze it for up to 3 months – just thaw overnight in the fridge when you’re ready to use it. The chicken reheats beautifully in the microwave with a splash of water or broth to keep it moist.
Serving Ideas
This chicken is so versatile! Use it in sandwiches, wraps, or on top of salads. Mix the shredded chicken with BBQ sauce for quick sandwiches, or add it to your favorite pasta dish. It’s great in chicken salad, tacos, enchiladas, or buddha bowls. For a quick meal, serve the whole breasts with a side of roasted vegetables or over rice with some of the cooking liquid drizzled on top.
Instant Pot Chicken Breasts (Fresh or Frozen)
Equipment
- Instant Pot
- Trivet
Ingredients
- 3 lbs boneless skinless chicken breast fresh or frozen
- 1 cup liquid water, chicken broth, apple, or pineapple juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Place your inner pot into the instant pot and place the trivet in the bottom.
- Add 1 cup of liquid to the instant pot (water, chicken broth, pineapple or apple juice).
- Place chicken breasts on top of the trivet in a single layer and season with salt, pepper or any seasonings you like.
- Secure the instant pot lid and make sure the vent is set to “sealed”.
- Pressure cook on high for 8-10 minutes for fresh chicken breast, or 10-12 minutes for frozen chicken (depending on the thickness of the breasts). Cook time stays the same no matter how much chicken you add to the pot; the pot will just take longer to come to pressure.
- When timer beeps, allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.
- If desired, test chicken with a thermometer; it should reach 165 degrees. (If it’s just shy, place the lid back on and allow it to rest for 5 minutes. If the chicken is still not cooked to at least 160 degrees, secure the instant pot lid and cook for 1-3 minutes longer, on high pressure.)
- Allow the chicken to rest 5 minutes before cutting, or shredding.
- For shredded chicken: Remove the trivet after cooking, and leave about ½ cup of liquid at the bottom of your pot. Place chicken back in the pot with the liquid after it rests and shred with a handheld mixer. Easy and quick shredded chicken!
