This method for Instant Pot chicken breasts is so quick and easy, and super versatile too!
Lately I’ve been on a salad kick– eating them almost daily for lunch or an afternoon snack.
Two things have made daily salads more doable. This may seem a little silly from a food blogger who loves cooking, but buying lettuce that does not need to be washed and chopped before I can eat a salad has been a game changer. I’ve been getting a big tub of mixed salad greens from Costco (#shocker) and just pulling out greens whenever I want a salad.
It might be a little weird how happy this convenience makes me, but I’m okay with that.
The other thing making daily salads more doable is this easy Instant Pot chicken breasts recipe. It means I can have a healthy, tasty protein on my salad without much time or effort.
Of course, you can use your chicken breasts for whatever you like. I’m thinking nachos, quesadillas, chicken salad, or just alone.
You can change up the spices however you prefer. The spice blend in the recipe is great with whatever, but if you want more kick or different herbs, then go for it!
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Ridiculously Easy Instant Pot Chicken Breasts
Ridiculously Easy Instant Pot Chicken Breasts
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 chicken breasts 1x
- Method: pressure cooker
Description
This method for Instant Pot chicken breasts is so quick and easy, and super versatile too!
Ingredients
- 2 chicken breasts
- 1 Tbsp ghee or oil
Seasoning Blend
- 1/2 tsp ea: salt, garlic powder, onion powder, and oregano
- 1/4 tsp ea: ground pepper, paprika
Instructions
- Turn your Instant Pot onto Saute and wait for the screen to read HOT.
- Pat your chicken breasts dry with a paper towel. Mix together the salt and spices, then sprinkle half the mixture onto the tops of the chicken breasts.
- When the Instant Pot is hot, add a tablespoon of oil, and then place the chicken breasts in seasoning-side down. Sprinkle the rest of the spice mixture on the chicken. Brown each side for two minutes.
- Pour in 1/3 C water and use a spatula to loosen anything stuck to the bottom of the pot. Place on the lid and turn the valve to sealing. Turn the Instant Pot on to high pressure and set the time for five minutes.
- Let the pressure release for ten minutes, then release any remaining pressure. Slice, shred, or serve the chicken.
Notes
Don’t skip the browning step! It helps the chicken to stay juicy and full of flavor!
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Oh my word, these were soo good and soo easy! This will be my new go-to recipe for meal prep.
★★★★★
Does the cooking time change if you want to do this with 2 skinless chicken breast?
★★★★★
Sorry for the late reply, but the cooking time does not change
Game changer! Keeping a delicious protein available helps me make good choices for a quick lunch. Thank you Lisa!
★★★★★
Go to recipe for chix breasts. Make once and use throughout the week for salads, pasta, chix salad.
Thanks for sharing this, Lisa!
★★★★★
Would this method work for bone-in chicken breasts with skin?
Yes! I would increase the time to 15 minutes for bone-in chicken. Otherwise, keep the steps the same.
This is my absolute favorite way to prepare chicken breasts. I’ve started cooking a big batch at the beginning of the week and using it all week long. We love this chicken for salads, pastas, soups, and quesadillas! Thanks Lisa for a great and ridiculously easy recipe!!
★★★★★
I used chicken breasts cut into smaller tenderloins, so I reduced time to 4 minutes. It was perfectly tender and delicious. I made chicken salad with it, after I ate some as is. This technique is one to remember and use in many ways.
Made this chicken today and it’s delicious and so moist. I shredded it for ceasar salad.
★★★★★
I made this as my first ever attempt at this device. My friend said take my small instant pot and try it out. Full disclosure, I have a pressure cooker, FYI. I looked for a recipe with items in stock and bam your recipe came up. Rice, chicken, and broccoli was perfect. My husband loved it too. Better than take out. Had to add a second slurry to thicken sauce but then it was instant thickening. Best first try of appliance ever! Win win! Mama gotta shop for her own now lol!
★★★★★
Hi Lisa , thanks for sharing this lovely recipe of chicken breast. I’ll try it soon. NOM NOM NOM!
★★★★★
The name says it all! So easy and so tasty! Definitely a staple that’s so versatile.
★★★★★
I cook every night practically and I just made the easiest tastiest chicken cutlets EVER. Thank you thispilgrim life.com.
★★★★★
So easy! Even my picky eaters loved this recipe!
★★★★★
So delicious, very tasty! Will make and use this recipe again for dinner.
★★★★★
Hi! I’m going to try this. Do you recommend the same amount of water and the time (5min HP, 10mins NPR) if I’ll use 3 or 4 chicken breasts? I like to meal prep, so I’d like to do a bit more. Thanks!
★★★★★
Yes, same amount for both as long as you still brown all the chicken breasts as the recipe calls for. I have done 3 or 4 breasts before– they should all fit on the bottom of your pot.
Hi, I am going to try this.
It is basically what I have been doing anyway except the browning part, sometimes I am using chicken after I have froze it, but I have a question. Maybe a stupid question. It doesn’t specify in the recipe.. Are you leaving the chicken on the bottom of the pot or using the trivet?
Right on the bottom of the pot. Ridiculously easy ?
OK, thank you!! 🙂
I’m just curious: What size of IP are you using? I have an 8qt and did not know if only using a 1/3 cup of water would work for that size. BTW, your chicken looks delicious!
I have a 6-qt. You could increase the water to half a cup for an 8-qt.
Ok, please help me. I made these today and the chicken tastes rubbery. Every time I make chicken in the instant pot, the texture always comes out rubbery. I’d rather jus throw them on the grill. What am I doing wrong?
I really dislike rubbery chicken. That’s why I only use fresh chicken. This recipe and method of cooking has worked fantastic for me. The browning step proves to lock in flavor and keeps the chicken from being too dry. Lisa, thank you for sharing your recipe!
★★★★★
Just to clarify, only 1/3 cup of water and it doesn’t show “burn” and can still come to pressure? This certainly is simple! Thank you
That’s right.
Can I use frozen or partially frozen chicken breasts for this?
Made this yesterday, smelled delicious and turned out
great, used some on a salad, will use the rest soon in a soup.
yes I’ve tried this instant pot recipe as well and it totally rocks 🙂