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4.62 from 13 votes

Instant Pot Chicken Breast- 7 Flavors

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. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 336kcal

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
  • 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

  • cup reduced sodium soy sauce
  • 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

  • cup honey
  • 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).

Notes

Cook time
Cook time depends on the size of the chicken breasts. Most chicken breasts are perfect with an 8 minute cook time, but if you have larger or smaller chicken breasts, you'll want to adjust the cook time.
  • 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
Storage
  • 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.
Frozen chicken breasts
Cook for 12 minutes with a quick pressure release and make sure they reach an internal temperature of 165°F before removing.
If frozen chicken breasts are stuck together, cook for 2 minutes, do a quick pressure release and pry them apart, then cook for another 10-12 minutes, until 165°F.

Nutrition

Serving: 3.5oz lemon garlic chicken | Calories: 336kcal | Carbohydrates: 5g | Protein: 29g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 139mg | Sodium: 337mg | Potassium: 528mg | Sugar: 1g | Vitamin A: 775IU | Vitamin C: 5.4mg | Calcium: 121mg | Iron: 0.8mg