Instant pot chicken breast is a delicious recipe you can make in your pressure cooker when you're in the mood for a fast, healthy dinner. It's much quicker than cooking chicken on the stovetop or in a slow cooker but has the same great flavor. The chicken comes out juicy and tender, with a mouthwatering gravy that you can serve on the side with mashed potatoes, rice, or a crusty baguette.
This pressure cooker chicken breast is so tender, you can easily use it to make shredded chicken which you can add to tacos, sandwiches, or mix into stir-frys. Instant Pot chicken is a great recipe for busy weeknights when you don't want to spend too much time in the kitchen but don't want to sacrifice flavor. The best part? It's easy to customize so you'll never get bored!
There aren't too many ingredients in this tasty Instant Pot chicken breast. You'll need seasonings like salt, pepper, garlic, and onion powder, as well as some Italian seasoning to give the chicken breasts a nice pop of flavor. Chicken broth is used to make the gravy which is thickened with a slurry of cornstarch and water.
Start by whisking the salt, pepper, garlic powder, onion powder, and Italian seasoning in a small bowl then generously season each chicken breast with the mixture. Set your Instant Pot to the saute setting and pour in the olive oil. Once it's good and hot, cook the chicken for 2 to 3 minutes on each side. Don't cook the chicken any longer than 2 to 3 minutes, otherwise, you might risk overcooking it.
Take the chicken out of the pot and set it on a plate. Add in the garlic, then saute it until it becomes fragrant, about 30 seconds to 1 minute, then turn off the heat. Pour in the stock to deglaze the pan. Put the trivet into the Instant Pot and arrange the chicken in a single layer. Secure the lid of the Instant Pot and set it to high. Cook for 5 minutes then allow the Instant Pot to naturally release for another 5 minutes.
While the Instant Pot is naturally releasing, whisk the cornstarch and water in a small bowl. Open the lid and plate the chicken. Pour it into the Instant Pot, stirring to thicken. Pour the gravy over the chicken and serve.
While you want to saute the chicken before cooking it to give it extra flavor, don't overcook it. If you do, it will end up rubbery and tough. 2 to 3 minutes on each side should do unless you're using large chicken breasts or bone-in chicken.
You can make this recipe with chicken thighs if you prefer dark meat.
Use fresh rather than frozen chicken to ensure it cooks evenly. Using frozen chicken can lead to the chicken not cooking properly which may cause food poisoning.
You can make Instant Pot chicken breast up to 2 days in advance.
Add different spices and herbs for delicious variations on this easy recipe. Use fresh herbs like rosemary, thyme, or dill, or spices like paprika, cayenne pepper, taco seasoning, or Creole for tasty twists.
Serve your chicken breast with a side of mashed potatoes for soaking up the gravy, roasted vegetables, homemade dinner rolls, potato wedges, or a green salad.
Transfer the chicken to an airtight container and refrigerate for up to 3 days. You can freeze pressure cooker chicken for up to 3 months.
Whisk the salt, pepper, garlic powder, onion powder, and Italian seasoning in a small bowl. Season each chicken breast with the seasoning mix.
Set the Instant Pot to saute. Heat the oil, then place the chicken in the Instant Pot and cook for 3 minutes on each side. Take the chicken out of the pot and set it on a plate.
Saute the garlic in the Instant Pot until fragrant, then turn off the heat.
Pour in the stock and deglaze the pan. Put the trivet into the Instant Pot then place the chicken on the trivet in a single layer. Seal the lid and set the Instant Pot to high and cook for 5 minutes. Let the Instant Pot naturally release for 5 minutes.
Open the lid and remove the chicken. Whisk the cornstarch and water in a small bowl, pour it into the Instant Pot, and stir to thicken. Pour the gravy over the chicken and serve.
For larger chicken breasts (over 10 ounces), cook them for an extra minute or two on each side.