How to Cook Chicken Breasts in an Instant Pot – Fresh or Frozen
Here’s how to cook chicken breasts in an Instant pot.
Also Read: Easiest Slow Cooker Shredded Chicken, Oven Roasted Chicken Fajitas, Chicken Caesar Salad
Using a pressure cooker like the Instant Pot to cook chicken breasts is particularly handy for frozen chicken breasts. Because a pressure cooker cooks food quickly, you can safely cook frozen meat in an Instant Pot. You cannot do the same in a crock pot or slow cooker. The USDA does NOT recommend cooking frozen meat in a slow cooker because the long cooking time keeps food at an unsafe temperature for too long.
Recipe for Cooking Chicken Breasts in an Instant Pot
Tender Chicken Breasts in the Instant Pot
Ingredients
- 4 boneless, skinless chicken breasts
- 1 to 1 1/2 cup chicken stock, water, salsa or sauce
- 2 tsp Italian Seasoning
Instructions
- Separate frozen chicken pieces. Either leave on counter for 15 minutes or place in cold water until pieces separate. Hint: When freezing chicken, freeze flat with a little space between pieces so they separate easily.
- Place chicken breasts (fresh or frozen) in bottom of Instant Pot. Trivet not required.
- Sprinkle seasoning or simply a little salt and pepper over chicken.
- Add 1 cup (6 quart cooker) or 1 1/2 cups (8 quart cooker) soup stock, water or tomato sauce to Instant Pot.
- Seal lid and turn valve to “Sealing”. Press “Manual” or “Pressure Cook” and set to cook at high pressure for 8-10 minutes depending on size of chicken breasts. – 8 minutes for small to medium (5-6 oz/150-170g) chicken breasts-10 minutes for large (7-9 oz/200-255g) chicken breasts
- When the cook time is finished, the Instant Pot will beep a few times. Allow the pressure to release naturally for 5 minutes. When the display reads L0:05 carefully turn the steam release valve to the venting position to release remaining steam and pressure. Wait for the float valve (pin) to drop then carefully open the lid so any steam rises away from you.
- Use an instant read thermometer to check the internal temperature of the thickest chicken breast. The final temperature of your chicken should read 165°F/74°C on an internal thermometer.*
- Cover chicken and let rest for 5 minutes before slicing or shredding. This allows any juices to be absorbed by the chicken.
- If your chicken does not reach the final temperature before cutting, return it to the Instant Pot and cook an additional 2 minutes at pressure and use the quick release feature when time is up. Remember to let chicken rest again for five minutes before slicing.
Results May Vary – Use a Thermometer
The official Instant Pot instructions for cooking chicken breasts say to pressure cook chicken for 5-8 minutes and use the natural release setting. When I used this method, the internal temperature of the finished chicken breasts was over 182°F/83°C and the texture was much too dry. After several attempts, I found the recipe above to give the best results for my Instant Pot (Lux 8 Quart) and the size of chicken breasts I had. The temperature of the chicken still went a few degrees above the recommend temperature of 165°F/74°C but the texture was great. I’m happy with the results and would rather err on the side of higher than safe internal temps than the opposite.
That said, your pressure cooker, the size of your chicken breasts and the environmental conditions in your kitchen may lead to different results. Your best bet is to rely on an internal meat thermometer and ensure your chicken pieces reach 165°F/74°C before serving. For more great tips on cooking chicken, check the Cooking School section of the Manitoba Chicken Producers website.
What if Chicken is Undercooked?
If your chicken breasts are not done, return them to the pot and pressure cook them for another 2 minutes. When the two minutes are up, push the vent to quickly release the pressure. Because your pot will still be warm, it’ll only take a few minutes for the pot to return to the right temperature and for your chicken to be done to perfection.
How to Use Instant Pot Cooked Chicken?
Chicken cooked in a pressure cooker will not get a crispy, brown or caramelized outer edge. Other than some seasoning, it will look quite pale on the outside. It can absolutely work as an entrée next to potatoes, pasta, vegetables or rice, but personally I prefer using oven roasted or pan fried chicken for that. This Instatn pot chicken is perfect for casseroles, soups, tacos, quesadillas, pasta, salad, etc. Here are some examples from my site.
- Chicken Corn Chowder
- Mulligatawny
- Chicken Noodle Soup
- Chicken Caesar Salad
- Chicken Strawberry Basil Salad
- Strawberry Spinach Salad
- Chicken and Apple Salad
- Creamy Chicken and Nettle Pasta
- Chicken and Salsa Taquitos
- Chicken Pot Pie
- Chicken Spinach Wrap
- Chicken and Spinach Pasta Bake
- Quick and Easy Pesto Pasta
How will you use your tender cooked chicken breasts from the Instant Pot? I’d love to hear how your chicken turned out and how you’re going to use it. Please leave a comment below or tag me on Instagram @getgettys and Facebook @GettyStewart.HomeEconomist.
Select, store and serve seasonal food for everyday cooking with Getty. Getty is a food educator and Professional Home Economist, who loves sharing tips and recipes following the seasons from her Canadian kitchen. Sign up to get seasonal tips and recipes delivered to your inbox. Learn more about Getty or check out her books and pdf guides.