How to cook the most juicy and delicious Instant Pot chicken breast, plus seven flavor options! Using the pressure cooker cooks your chicken breasts quickly, with no need for an oven, and they always come out perfectly.
The Instant Pot can cook certain cuts of meat to absolute perfection; from pork tenderloin to pulled pork to a whole chicken and so much more. One of my absolute favorite ingredients to cook is a boneless skinless chicken breast.
How to cook chicken breasts in the Instant Pot
To cook Instant Pot chicken breast, you need to add one cup of cooking liquid to the stainless steel inner pot of your Instant Pot (1.5 cups if you have an 8 quart). You can use water, chicken stock, or one of the sauces that are included in the recipe card below.
Make sure that the liquid you use is a thin liquid as it must produce steam to bring the Instant Pot to pressure. For example, salsa, enchilada sauce, or barbecue sauce may be too thick to create enough steam, leading to a burn warning.
Add your chicken breasts right into the liquid, and put the lid on the Instant Pot and pressure cook for the appropriate time (see the next section).
Cook times depend on the size of the chicken breast
Depending on the size of your chicken breasts, you may need to adjust the cook time. The average sized (7 oz) chicken breast requires 8 minutes at high pressure, whereas a larger (10 oz) chicken breast will require longer (10 minutes).
- 5 oz chicken breasts - 6 minutes with quick pressure release
- 7 oz chicken breasts (average)- 8 minutes with a quick pressure release
- 10 oz- 10 minutes with a quick pressure release
I recommend investing in a digital thermometer. Make sure your chicken has reached an internal temperature of 165°F before removing from the Instant Pot.
Don't forget to pin this post to save it for later!
Use a quick pressure release
Chicken breast can go from perfect to dry and over-cooked in a short amount of time, therefore we like to use a quick pressure release. A quick pressure release means that as soon as the chicken has finished it's pressure cooking cycle, we carefully move the steam release knob from the 'sealing' to the 'venting' position. Do this carefully, and never place your hand or your face near the steam release valve when doing a quick pressure release.
Rest the chicken
Just like when we make perfect baked chicken breasts, when cooking Instant Pot chicken breasts, it's important to rest the meat before slicing into it. Resting the meat allows the juices to settle. If you cut into them immediately, the juices will run out all over your cutting board or plate.
You can cover the chicken breasts while they rest for 5 minutes with a baking dish to keep them warm.
Cooking frozen chicken breasts
Unlike the slow cooker, it is safe to cook chicken breasts from frozen in the Instant Pot. In a slow cooker, the chicken may sit for an extended amount of time at an unsafe temperature, allowing harmful bacteria to reproduce, whereas in the Instant Pot, the temperature gets hot quickly, killing off the bacteria.
If your frozen chicken breasts are stuck together, you will need to pry them apart. One way to do this is to pressure cook for 2 minutes, do a quick pressure release, pry them apart, then cook for the remainder of the time (12 minutes total cook time).
Increase the cook time for frozen chicken breasts from 8 minutes to 12 minutes, and make sure you test that they have reached 165°F with a digital thermometer.
Making freezer packs
The recipes below can be cooked immediately, or assembled ahead for meal prep freezer meals.
- Assemble all ingredients not labelled 'after cooking' into heavy duty-freezer bags, reusable silicone bags (I love the ½ gallon Stasher bags for this), or a meal prep container.
- Freeze for up to 3 months.
- Thaw completely before cooking *
*while it is safe to cook chicken breasts from frozen, you need liquid to come to pressure and I have not tested whether that will work with these recipes fully frozen
Tips for freezer packs
- if you have already-frozen chicken breasts, do not thaw and refreeze, simply add the frozen chicken to the sauce and pop back into the freezer
- these recipes have only been tested in a 6 quart Instant Pot and may not have enough liquid to pressurize an 8 quart Instant Pot; doubling the recipe should do the trick
- you should be fine to double them and cook for the same amount of time, but if you find they are not at 165°F after releasing the pressure, add a few minutes on (the pot will come back to pressure really quickly)
- you can swap the chicken breasts for boneless skinless chicken thighs and increase the cook time to 10 minutes
- these recipes would likely work in a small (2.5 quart) slow cooker; cook on low for 3-5 hours
- you may shred or slice these chicken breast recipes
Would you like to save this?
We'll email this post to you, so you can come back to it later!
7 Instant Pot Chicken Breast Recipes
1. Creamy Lemon Garlic
GRAB THE PRINTABLE CREAMY LEMON GARLIC INSTANT POT CHICKEN BREASTS RECIPE HERE or scroll to the recipe card below.
2. Creamy Sun Dried Tomato
GRAB THE PRINTABLE INSTANT POT CHICKEN BREASTS WITH SUN DRIED TOMATO SAUCE RECIPE HERE or scroll to the recipe card below.
3. Thai Red Curry
GRAB THE PRINTABLE INSTANT POT THAI CURRY CHICKEN RECIPE HERE or scroll to the recipe card below.
4. Sweet Chili Coconut
GET THE PRINTABLE INSTANT POT SWEET CHILI COCONUT STIR FRY RECIPE HERE or scroll to the recipe card below.
5. Soy Ginger
GRAB THE PRINTABLE INSTANT POT SOY GINGER CHICKEN RECIPE HERE or scroll to the recipe card below.
6. Honey Sesame
GRAB THE PRINTABLE INSTANT POT HONEY SESAME CHICKEN RECIPE HERE or scroll to the recipe card below.
7. Chipotle Lime
GRAB THE PRINTABLE INSTANT POT CHIPOTLE LIME CHICKEN RECIPE HERE or scroll to the recipe card below.
More Instant Pot recipes:
- Instant Pot 101: a Guide for Beginners
- Creamy Instant Pot Steel Cut Oats
- Perfect Instant Pot Sweet Potatoes
- Instant Pot Hard + Soft Boiled Eggs
- Perfect Instant Pot Black Beans
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Chicken Breast- 7 Flavors
Ingredients
1. Creamy Lemon Garlic
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes
- 4 cloves garlic minced
- 1 cup chicken stock
- 1 lb boneless skinless chicken breasts (roughly 2 large breasts)
- AFTER REDUCING SAUCE:
- 2 tablespoons lemon juice
- ¼ cup parmesan cheese freshly grated
- ¾ cup heavy cream (aka: whipped cream for Canadians)
2. Creamy Sun Dried Tomato
- 1 cup chicken stock
- ⅓ cup sun dried tomatoes drained from oil and thinly chopped
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 cloves garlic minced
- 1 lb boneless skinless chicken breasts (roughly 2 large breasts)
- AFTER REDUCING SAUCE
- ½ cup parmesan cheese freshly grated
- ¾ cup heavy cream (aka: whipped cream for Canadians)
3. Thai Red Curry (SPICY!)
- 1 can coconut milk 400 mL/ 13.5 oz
- 2 tablespoons red curry paste
- 3 tablespoons fish sauce
- 3 tablespoons brown sugar (reduce if you don't like a sweet curry)
- 1 lb boneless skinless chicken breasts (roughly 2 large breasts)
- AFTER COOKING
- 1 tablespoon lime juice
4. Coconut Sweet Chili
- half can coconut milk 200 mL/ 6.7 oz
- ¼ cup sweet chili sauce
- 2 tablespoons reduced sodium soy sauce
- 2 teaspoons lime juice
- ¼ teaspoon red pepper flakes
- 1 lb boneless skinless chicken breasts (roughly 2 large breasts)
5. Soy Ginger
- ⅓ cup reduced sodium soy sauce
- ⅓ cup water or stock
- ¼ cup brown sugar
- 2 tablespoons fresh ginger finely chopped or grated
- 1 clove garlic minced
- 1 tablespoon sesame oil
- 1 lb boneless skinless chicken breasts (roughly 2 large breasts)
- AFTER COOKING
- 2 teaspoons cornstarch
6. Honey Sesame
- ¼ cup water or stock
- ¼ cup reduced sodium soy sauce
- ¼ cup honey
- ¼ teaspoon red pepper flakes
- 1 tablespoon sesame oil
- 1 lb boneless skinless chicken breasts (roughly 2 large breasts)
- AFTER COOKING
- 2 teaspoons cornstarch
- 1 tablespoon sesame seeds
7. Chipotle Lime
- ⅓ cup honey
- ⅓ cup stock or water
- ¼ teaspoon salt
- 1 clove garlic minced
- 2 tablespoons lime juice
- 3 tablespoons adobo sauce
- 1 chipotle pepper (optional; for spice!)
- 1 lb boneless skinless chicken breasts (roughly 2 large breasts)
- AFTER COOKING
- 2 teaspoons cornstarch
Instructions
Creamy Lemon Garlic and Creamy Sun Dried Tomato
- Combine all ingredients in a 6 quart Instant Pot (unless listed as 'after reducing sauce'.)
- Cook on high pressure for 8 minutes (for average 7 oz chicken breasts; see note). Release the pressure when the Instant Pot beeps (quick pressure release).
- Using a pair of tongs, carefully remove the chicken from the Instant Pot and allow to rest on a cutting board while you reduce the sauce (cover to keep chicken warm).
- Reduce the sauce: select 'sautee' on the Instant Pot, and simmer, stirring occasionally, for 7-10 minutes.
- When roughly ⅓ of a cup of the sauce remains (and you start to see the bottom of the IP as you stir), stir in the parmesan cheese, cream, and lemon (for the lemon garlic chicken only). Stir until cheese is melted and sauce is heated through (but not boiling), and remove the pot from the Instant Pot base using oven mitts.
- Spoon the sauce over chicken breast, rice and veggies.
Thai Red Curry and Coconut Sweet Chili
- Combine all ingredients in 6 quart Instant Pot (unless listed as 'after cooking').
- Cook on high pressure for 8 minutes (for average 7 oz chicken breasts; see note). Release the pressure when the Instant Pot beeps (quick pressure release).
- Using a pair of tongs, carefully remove the chicken from the Instant Pot and allow to rest while you cook the veggies.
- Add quick cooking veggies such as thinly sliced bell peppers, bok choy, and snap peas to the Instant Pot and select 'sautee'. Cook, stirring frequently, for 3-5 minutes, until veggies are tender.
- Slice chicken and return to the pot. Stir in the lime juice (Thai Curry only).
- Serve over rice, spooning the sauce over everything.
Soy Ginger, Honey Sesame and Chipotle Lime
- Combine all ingredients in 6 quart Instant Pot (unless listed as 'after cooking').
- Cook on high pressure for 8 minutes (for average 7 oz chicken breasts; see note). Release the pressure when the Instant Pot beeps (quick pressure release).
- Using a pair of tongs, carefully remove the chicken from the Instant Pot and allow to rest while you thicken the sauce (you can also add some veggies in at this point and cook for 3-5 minutes before adding the cornstarch).
- Mix the cornstarch with 2 tablespoons of water, then add the slurry into the Instant Pot. Select 'sautee', and simmer for 1-2 minutes, until sauce is thickened to your liking.
- Serve over rice (soy ginger and honey chipotle), or in tacos (chipotle lime).
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Tips:
- 5 oz chicken breasts – 6 minutes with quick pressure release
- 7 oz chicken breasts (average)- 8 minutes with a quick pressure release
- 10 oz- 10 minutes with a quick pressure release
- after cooking, chicken may be stored in the fridge for up to 4 days
- after cooking, chicken may be frozen for up to 3 months
- raw chicken + sauce may be assembled ahead and stored in the fridge for up to 24 hours
- freezer packs may be frozen for up to 3 months. I advise thawing completely before cooking.
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Faith (The Keto Queens) says
This idea is brilliant! I love the variety, plus the fact that you give serving suggestions for each. Makes dinner easy and delicious!
Denise says
Thanks so much, Faith!
Laura says
Can I make these meals in a crockpot instead of IP?
Denise says
Hi Laura! If you're looking for slow cooker meals, check out this post: https://sweetpeasandsaffron.com/7-slow-cooker-chicken-recipes/
K says
I was reading the manual to my instant pot and it says I need at least 1litre of liquid for it to come to pressure . Would it still be okay to use your recipes or would I have to make some adjustments?
Denise says
Hi K! The manual should say 1 cup, not 1 L. I have made sure each of these is close to 1 cup so there are no issues with burning or producing enough steam to come to pressure 🙂
Nona Zierler says
Hello, and thank you! Do you have a shopping list of ingredients for all of these receipes?
Denise says
Hi Nona! I don't have one for this post but that's a great idea 🙂
Flo says
Thank you for the recipes. How long do they last in the fridge? Do I need to freeze or can I keep them in the fridge for a couple of days?
Denise says
Hi Flo! I don't recommend marinating chicken for more than 24 hours. I would freeze if you need to leave it any longer than that.
Stacey says
After taking my chicken out there was some grisle or fat in the pot. Do you remove that? Chicken came out perfect! Adding some mushrooms and calabrian peppers for spice.
Denise says
Hi Stacey, my chicken breasts have all been pretty lean. If there's some fat on them to start, I might cut it off to prevent it from getting in the sauce. Which recipe were you using?
Jenn says
I'm slightly confused, so I want to be sure before I attempt any of these. Are the photos on the right all the ingredients that go into each bag with the chicken, and then ALL of the contents of the freezer bag (chicken and marinade both) all go into the pot at the same time without having to add anything additional at the time of preparing it??
Denise says
Hi Jenn! The photos show all the ingredients regardless of when they go in. Focus on the recipe card, which specifically lists which ingredients go in the bags and which ingredients are added after cooking. I am going through and adding a full post for each finished product, which may be easier to follow. We already have 3 of the recipes linked and another going up on Monday 🙂 Hope you enjoy!
Travis says
I was wondering that too. haha I just got my ip and havnt even done the water test yet.
Amber says
Hi. Do you know how long I would cook these if I want to double the recipe?
Denise says
Hi Amber! I haven't tried with 2 lbs of chicken, but it should cook for the same amount of time. If there isn't as much space for the steam around the chicken it might take a touch longer. I'd check after 8 min and if it's not done I'd put it back for 1-2 more.
Gingernut says
Your recipes are amazing and as a veggie it's pretty easy to adapt but as a suggestion..rather than using plastic bags perhaps you could consider using the reusable silicon freezer pockets available from stores like Amazon? I know initially they're not cheap but you will save long term, they are fantastic and they will help with the world's waste plastic problem ?
Denise says
Thank you so much for the suggestion! I have been on the look-out for a good alternative to freezer bags. Are they dishwasher safe?
Michelle says
There's not many times I've come across a group of recipes where I like them all. This is the first! Every single one of them I would like....some I know I would LOVE! Going to pin and next time we get some breasts will do them. Thank you!
Denise says
Yay! Day made. Thank you, Michelle!
Sandi @ The Welcoming Table says
I can't wait to try these out -- I'm all about my Instant Pot these days, and I love the convenience of having dinner mostly ready in the freezer.
lenny face says
Nice and Lovely recipe. I think i will make it easily. thanks for sharing this recipe
Denise says
Hope you enjoy!
Paola says
Hi can I make these in the 3qt instant pot? I just got one and haven't used it yet!
Denise says
Hi Paola, unfortunately I have no experience with the 3 quart instant pot so I can't say for sure.
Michelle says
You would be able to. As there are only 2 breasts in them. 🙂
Guillaume Brebion says
Hi ! Thanks you for these receipes which look soooo tasty !
I would like to know if you add water to the chicken + marinade in the instant pot ? If yes, 250ml ?
Thanks you.
Denise says
Hi Guillaume! No need to add water to the Instant Pot for these recipes, as the sauce is already 1 cup (or close to 1 cup) for each of these recipes and is enough liquid for the pot to come to pressure.
Adam says
I have tried all of these recipes and they are great, perfect for those rushed dinner times.
Denise says
So happy you enjoyed them, Adam! Thanks so much for reporting back 😀
Julie says
How much stock do you use in the creamy sundried tomato sauce recipe?
Denise says
So sorry and thanks for catching that. 1 cup, I will update the recipe card ASAP 😀
sera says
It's like you were reading my mind. I was just bored with my chicken two nights ago. And I have only just started playing with my Instant Pot. I have only made a few things in it and I haven't gotten into chicken yet. These look delicious! I know what I'll be doing with my weekend - preparing chicken! thank you!
Denise says
Ha ha! Perfect timing! I hope you enjoy them, Sera 🙂
Conor says
How long do these take to thaw in the fridge after freezing? Is overnight good or should I plan further ahead?
Denise says
Hi Conor! I would think they'd be thawed after 24 hours in the fridge...I normally give them a bit of a head start on the counter for a few hours then pop them in the fridge to thaw overnight.
Susan says
Hi! I am working my way through these recipes and they are fantastic! Tonight I made the “Coconut And Chili Chicken”. I was delicious.. but it looked like the coconut milk curdled. I strained the sauce to go ahead and make my veggies in, but I’m the process lost a lot of the chili pieces.. Any thoughts or suggestion? Did I do something wrong?
Denise says
Hi Susan! I'm so sorry to hear that. I've had issues with coconut milk breaking in the slow cooker, but never in the Instant Pot. Did you use full fat coconut milk or a light one? I've used Thai Kitchen and Grace brands successfully.
Susan says
I used Aldi coconut milk. I think it was full fat.
CHRISTINE MARES says
I LOVE THESE RECIPES BUT I DO NOT OWN AN ISTANT POT. CAN I JUST COOK THESE IN THE OVER OR ON THE STOVE?
IM ASSUMING SO. LOL PLEASE LET ME KNOW! THANKS!
Denise says
Hi Christine! I have only tested these recipes in the Instant Pot, but I have a separate post that you can bake in the oven 🙂 https://sweetpeasandsaffron.com/7-chicken-marinade-recipes-freezer-friendly/
Sarah @Whole and Heavenly Oven says
Oh gosh, I wanna fill my instant pot with each and every one of these gorgeous chicken recipes, Denise! They all look SO amazing, especially that chipotle lime one!
Denise says
Thank you so much, Sarah! The Chipotle lime one was definitely one of our faves 😀