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sliced instant pot chicken breasts on a cutting board
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4.51 from 636 votes

Instant Pot Chicken Breasts

Juicy, flavorful Instant Pot Chicken Breasts, ready in just 30 minutes and are perfect for lunch or dinner! Cook from fresh or frozen! They are so versatile and can be incorporated into your favourite dish or served as is, paired with your favourite sides - you can't go wrong!
Prep Time5 minutes
Cook Time15 minutes
NPR Time10 minutes
Total Time30 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: instant pot chicken, instant pot chicken breast
Servings: 4
Calories: 337kcal

Equipment

Ingredients

  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 2 pound chicken breasts about 4 to 6 breasts, boneless and skinless
  • 2 tablespoons olive oil
  • 1 cup chicken broth low sodium or no sodium added, or water
US Customary - Metric

Instructions

  • In a small bowl combine the Italian seasoning, garlic powder, smoked paprika, salt and pepper.
  • Rub the spice mix generously over each chicken breast.
  • Set the Instant Pot to the Saute setting and add the olive oil to heat.Set the Instant Pot to the Sauté setting and add the olive oil to heat. When the olive oil is hot add the chicken breasts and sear on all sides. You might have to do this in 2 batches. Remove the chicken from the Instant Pot and set aside. Remember if you don’t want to sear your chicken breasts or are using frozen chicken breasts and just want to shred it, you can skip this step.
  • Pour the chicken broth into the Instant Pot, then place the trivet inside. Place the chicken on top of the trivet and close the Instant Pot lid.
  • Set the valve to sealing and set the Instant Pot to Manual/High Pressure for 5 minutes. If using frozen chicken, set the Instant Pot to Manual/High Pressure for 10 minutes.
  • When the time is up, let the Instant Pot release naturally for 10 minutes then quick release remaining pressure.
  • Open the lid and transfer the chicken to a cutting board or serving platter. Let the chicken rest for 5 minutes before slicing it or serving.

Video

Notes

  1. If using frozen chicken breast, make sure they are separated, the chicken still needs to be in a single layer.
  2. If you're not making gravy, feel free to use water instead of chicken broth.
  3. You can keep your leftover chicken sealed for up to 4 days in the fridge. This is great for quick lunches and dinners for the rest of the week!
  4. If you’d like to keep your chicken for longer – store in the freezer in an airtight container, freezer bags, or wrapped tightly in aluminum foil or freezer wrap.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 2g | Protein: 50g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 573mg | Potassium: 923mg | Fiber: 1g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg