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You are here: Home / Recipes / 30 Minute Recipes / Instant Pot Chicken Breast

Instant Pot Chicken Breast

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    We’ve all been there before. After making it through a chaotic and busy day it’s time to finally settle down with a delicious meal…but, there’s still one question left to answer. What’s for dinner? After working all day, juggling kids with their activities, and just trying to check everything off of your to-do list, it can be a real challenge to come up with nutritious and satisfying dinner ideas.

    That’s where my easy recipes like this Instant Pot Chicken Breasts come along to save the day! Thanks to this super easy and quick recipe, I can have dinner ready in under 20 minutes. Which, let me tell you, has been a lifesaver for me several times. All it takes is a pressure cooker, chicken breasts, and some yummy seasoning to make it happen!

    Ready for an easy-going night that will still have your family leaving the table with full and satisfied bellies? Then you are going to love this quick and easy method for cooking chicken breasts in a pressure cooker! Here’s how I cook Instant Pot Chicken Breasts.

    To cook instant pot chicken, all you need is: a pressure cooker, silicone roasting rack, chicken breasts, salt, pepper, and water. First, lay the chicken breasts out on a flat surface and sprinkle each one with salt and pepper. Flip the chicken and season the other sides. Then, place the roasting rack at the bottom of the pressure cooker and place the chicken on top. Add the water. Seal the cooker lid and pressure cook the chicken for 8 minutes. After cooking, let the cooker sit for 5 minutes, then open the valve and remove the lid. Check that the internal temp of the chicken has reached 165°F. Finally, slice, serve, and enjoy!

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    Easy Dinner Equipment

    First, let’s go over the equipment needed for this quick dish. I don’t need much here, just a few common kitchen tools to get the job done. Here’s my tool and equipment list for instant pot chicken:

    • Measuring Cup
    • Measuring spoons
    • Cutting board
    • Pressure cooker
    • Silicone Pressure Cooker Roasting Rack
    • Meat thermometer
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    Instant Chicken Ingredients

    Got your kitchen tools? Now let’s gather the ingredients! I don’t need much here either, just 4 basic ingredients and I’m good to go! Here are the ingredients for instant pot chicken:

    • ½ tsp salt
    • ½ tsp Ground Pepper
    • 1 cup water
    • 4 chicken breasts (about 3lb.)
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    How to Cook Quick, Instant Pot Chicken Breasts

    And now for the moment of truth! Let me break down my super simple and quick process so you can be on your way to some good food and some good rest! Here’s how to cook chicken breasts in the instant pot:

    Prep Tip: I prefer to trim the fat off the chicken breasts before cooking in the pressure cooker.

    1. First, measure out the ingredients with the measuring cup and spoons.
    2. Next, lay the chicken breasts out on a flat surface (I like to use a cutting board). Sprinkle each chicken breast with salt and pepper. 
    3. Flip the chicken. I like to use a pair of tongs to handle the chicken to keep my hands clean.
    4. Sprinkle this other side of the chicken with salt and pepper. 
    5. Then, place a Silicone Pressure Cooker Roasting Rack at the bottom of the pressure cooker. Then, place the chicken on top, trying not to overlap the breasts too much.
    6. Next, pour the water into the cooker. 
    7. Seal the cooker lid and pressure cook the chicken for 8 minutes.
    8. After cooking, let the cooker sit for 5 minutes before messing with the lid. Then, open the valve and remove the lid.
    9. Next, check the internal temp of the chicken with a meat thermometer. The temp needs to reach 165°F.
    10. Finally, slice the cooked chicken breasts, serve and enjoy!
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    Storing Cooked Chicken Breast

    To store cooked chicken breasts: first, let the chicken cool, but store it within 2 hours of cooking. Transfer the chicken to an airtight container or wrap tightly with kitchen wrap. Label the date on the outside of the container to keep up with freshness. Store in the fridge for up to 4 days.

    To freeze cooked chicken: first, let the chicken cool, then wrap each chicken breast separately with plastic wrap, then again with kitchen foil. If you plan to use cubed chicken for future recipes, pre-cut the chicken into the desired size pieces before freezing. Store the wrapped chicken either in an airtight container or a freezer-safe Ziploc bag. Label the date on the outside of the container to keep up with freshness. Store in the freezer for up to 3 months.

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    Simple and Scrumptious Dinner Ideas

    Need some quick and easy sides to go pair with this quick chicken dish? How about some more quick dinner meals? I’ve got you covered on all of that along with a few more quick methods for cooking meat. Happy cooking!

    Serve with:

    • Classic Guacamole
    • Grilled Mexican Street Corn Salad
    • Easy Dinner Rolls
    • Easy Coleslaw 
    • Summer Cucumber Salad
    • Spicy Jalapeno Cornbread
    • Cast Iron Cornbread

    More dinner ideas:

    • Macaroni Salad with Chicken
    • Classic Meatloaf
    • Quick Chicken Alfredo
    • One-Pot Pasta
    • Stuffed Peppers
    • Stuffed Chili Peppers
    • Split Pea Soup
    • Creamy Wild Mushroom Soup
    • Homemade Tomato Soup
    • French Onion Soup
    • Chicken Noodle Soup

    Easy and quick meats/protein:

    • Easy Instant Pot Shredded Chicken
    • Instant Pot No-Peel, Hard-Boiled Eggs
    • Oven-Baked Bratwurst
    • Baked Chicken Breast
    • Grilled Chicken Breast
    • Salmon Steak
    • Shrimp on the Grill
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    Instant Pot Chicken Breast

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    Arina Habich
    How to cook quick, easy, and juicy chicken breasts in an instant pot!
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 8 minutes mins
    Total Time 13 minutes mins
    Course main
    Cuisine American
    Servings 4 chicken breasts
    Calories 258 kcal

    Equipment

    • Measuring Cup
    • Measuring spoons
    • Pressure cooker
    • Silicone Pressure Cooker Roasting Rack
    • Meat thermometer

    Ingredients
     
     

    • ½ tsp salt
    • ½ tsp Ground Pepper
    • 1 cup water
    • 4 chicken breasts 3 lb

    Instructions
     

    • First, measure out the ingredients with the measuring cup and spoons.
      PIN IT
    • Next, lay the chicken breasts out on a flat surface (I like to use a cutting board). Sprinkle each chicken breast with salt and pepper.
      PIN IT
    • Flip the chicken. I like to use a pair of tongs to handle the chicken to keep my hands clean.
      PIN IT
    • Sprinkle this other side of the chicken with salt and pepper.
      PIN IT
    • Then, place a Silicone Pressure Cooker Roasting Rack at the bottom of the pressure cooker. Then, place the chicken on top, trying not to overlap the breasts too much.
      PIN IT
    • Next, pour the water into the cooker.
      PIN IT
    • Seal the cooker lid and pressure cook the chicken for 8 minutes.
      PIN IT
    • After cooking, let the cooker sit for 5 minutes before messing with the lid. Then, open the valve and remove the lid.
      PIN IT
    • Next, check the internal temp of the chicken with a meat thermometer. The temp needs to reach 165°F.
      PIN IT
    • Finally, slice the cooked chicken breasts, serve and enjoy!
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    Video

    Notes

    Storing Cooked Chicken Breast
    To store cooked chicken breasts: first, let the chicken cool, but store it within 2 hours of cooking. Transfer the chicken to an airtight container or wrap tightly with kitchen wrap. Label the date on the outside of the container to keep up with freshness. Store in the fridge for up to 4 days.
    To freeze cooked chicken: first, let the chicken cool, then wrap each chicken breast separately with plastic wrap, then again with kitchen foil. If you plan to use cubed chicken for future recipes, pre-cut the chicken into the desired size pieces before freezing. Store the wrapped chicken either in an airtight container or a freezer-safe Ziploc bag. Label the date on the outside of the container to keep up with freshness. Store in the freezer for up to 3 months.

    Nutrition

    Calories: 258kcalCarbohydrates: 1gProtein: 48gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 145mgSodium: 556mgPotassium: 840mgFiber: 1gSugar: 1gVitamin A: 69IUVitamin C: 3mgCalcium: 14mgIron: 1mg
    Keyword 30 minutes meal, chicken, chicken breast, easy cooking, Instant Pot, pressure cooker
    Tried this recipe?Let us know how it was!

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    Filed Under: 30 Minute Recipes, Chicken Recipes, Instant Pot, Main dish, Recipes

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    My blog is dedicated to giving you a glimpse of my busy kitchen through the lens of my camera. I break down my process for making the perfect food for any occasion and explain the art of how I manage to capture all of it on camera, plus some of my secrets for how I capture high-quality recipe videos for my food blogger and brand clientele. Let me show you how to become a master of recipes! Read More…

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