As a busy chef, I understand that cooking meals from scratch can be time-consuming and stressful. That’s why I love using my Instant Pot to cook delicious and healthy meals in record time. And when it comes to chicken breasts, my Instant Pot has become my go-to kitchen tool.
In this recipe article, I will share with you my favorite Instant Pot Chicken Breasts recipe that works for both frozen and fresh chicken. This recipe is perfect for those busy weeknights when you need something quick, easy, and tasty. The best part? The juicy and flavorful chicken breasts can be used in various dishes such as salads, sandwiches, tacos or served alongside your favorite side dishes.
With a combination of garlic, kosher salt, and chicken broth to enhance the flavor of the chicken, you’ll have a meal that’s not only delicious but also nutritious. Whether you’re an experienced cook or new to cooking with an Instant Pot, this is the perfect recipe to add to your collection.
So let’s dive into the details of how to make perfect Instant Pot Chicken Breasts!
Why You’ll Love This Recipe
Fellow foodies, prepare your taste buds for a savory explosion with my Instant Pot Chicken Breasts recipe! You’ll absolutely love this recipe for several reasons. Firstly, it’s an Instant Pot recipe meaning less cook time and cleaner kitchen; you can have juicy flavorful chicken ready in 25 minutes or less. Secondly, it’s perfect for busy nights or meal-prepping because you can cook frozen chicken breasts, making it a life-saver on those days when you forgot to thaw the chicken. This feature also makes it easy for our beginner cooks out there who haven’t quite mastered preplanning and defrosting their meat before meal prep.
But wait, there’s more! Not only is this recipe quick, but it’s versatile too. The ingredient list is minimal, including basic pantry staples such as garlic, kosher salt, honey, and chicken broth; which means that most of what you need to create this deliciousness is already in your pantry or fridge. Moreover, we all have different taste preferences, and that’s the beauty of this recipe. Want to add some heat? Throw in some dried red pepper flakes or diced jalapenos. Craving a sweet-n-tangy flavor? A dash of lime juice or barbecue sauce will do the trick!
And if that isn’t enough reason to love this recipe let me share one final tidbit: leftovers from the Instant Pot Chicken Breasts recipe make for perfect meal prepping! Add some cooked veggies and rice for a balanced meal throughout the week. Or use it in other recipes such as salads, soups or enchiladas (perfect as a quick lunch option). The possibilities are endless.
So there you have it folks: quick cooking time, versatile ingredients, no more worrying about defrosting the chicken in advance and plenty of leftovers to enjoy as well- all with just one simple and delicious Instant Pot Chicken Breasts recipe!
Here are the ingredients you will need to make this Instant Pot chicken breast recipe:
- 4 chicken breasts, boneless and skinless
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup chicken broth (or water)
- Optional: honey garlic sauce for topping
Note that you can use either fresh or frozen chicken breasts for this recipe (see substitutions and variations section for details). Make sure to use boneless chicken breasts for best results.
The Recipe How-To
Cooking Chicken Breasts Using the Instant Pot
When it comes to cooking chicken breasts, I have found that the Instant Pot is a great tool to have in your kitchen. It allows for quick and easy cooking of both fresh and frozen chicken breasts with just the touch of a button. Here’s how to make juicy and flavorful chicken breasts using your Instant Pot.
- 2-4 boneless, skinless chicken breasts
- 1 teaspoon of kosher salt
- 1 teaspoon of freshly minced garlic
- 1/2 cup of chicken broth
First, prep the chicken. If using fresh breasts, give them a good rinse and pat dry with paper towels. If using frozen or fresh frozen chicken breasts, there’s no need to thaw them out first.
Season the chicken breasts on both sides with kosher salt and freshly minced garlic.
Pour the chicken broth into the instant pot and then place the seasoned chicken breasts inside.
Add any additional seasonings or spices if you’d like.
Seal the lid, select high pressure and cook for 12 minutes if using fresh or fresh frozen chicken, or 15 minutes if using frozen chicken.
After cooking time is up, let it naturally release for 9-10 minutes, then use quick-release for any remaining pressure.
Carefully open the lid and remove the cooked chicken from the pot.
Let it rest for 3-5 minutes before slicing or shredding.
Your juicy and flavorful instant pot chicken breast is now ready to devour!
Cooking times may vary depending on factors such as the size of your chicken breasts and altitude where you live.
If you’re ever in doubt about whether your instant pot has fully cooked your chicken breast, be sure to use an instant-read thermometer to check the internal temperature. Chicken should be 165°F in the thickest part of the meat.
Substitutions and Variations
As a chef, I always encourage my readers to experiment and make this recipe their own by adding different ingredients or using substitutions. Here are some variations you can try:
– Boneless skinless chicken thighs: Instead of chicken breasts, use boneless skinless chicken thighs for a juicier and more flavorful option.
– Honey garlic chicken: Add honey and minced garlic to the pot before cooking for a sweet and savory twist.
– Chicken breast bone-in: Simply increase the cooking time by two to three minutes if using bone-in chicken breasts.
– Ninja Foodi: The pressure cooker function on the Ninja Foodi works similarly to the Instant Pot, so you can follow this recipe using a Ninja Foodi as well.
– Cooked chicken: If you have already cooked chicken on hand, skip the pressure cooking step and just use your Instant Pot’s sauté function to warm up the chicken in the broth for a few minutes.
– Rice cooker: If you don’t have an Instant Pot, you can still enjoy this recipe by using a rice cooker with a pressure cook setting. Just adjust the timing according to your specific rice cooker’s instructions.
– Raw chicken: If you’re starting with raw chicken instead of frozen, reduce the cooking time to 8 to 10 minutes on high pressure for fresh chicken breasts.
With these substitutions, you can make this recipe your own and find your perfect Instant Pot chicken breast recipe!
Serving and Pairing
Now that the Instant Pot has worked its magic and you have succulent juicy chicken breasts, what do you serve them with? The possibilities are endless!
You can serve these flavorful chicken breasts on their own with a side of seasoned rice, roasted veggies or cheesy potatoes, or chop the chicken into cubes and use it as a filling for wraps, tacos or sandwiches.
Another idea is to make a salad with greens, cherry tomatoes, cucumbers and feta cheese and add sliced chicken on top for some extra protein. The honey garlic flavor pairs deliciously with a tangy vinaigrette dressing.
If you want to take the dish up a notch, try pairing it with some sautéed mushrooms or roasted garlic asparagus on the side. You can also add some fresh herbs like cilantro or parsley to garnish the dish and give it an extra boost of freshness.
This versatile recipe goes well with a variety of flavors and cuisines. It pairs well with soups, stews or even curries. You can use this instant pot chicken breast recipe in boneless skinless chicken thigh recipes as well.
The best part about this honey garlic chicken breast recipe is that it is incredibly easy to customize and make your own. So, let your creativity soar and pair it up with your personal favorites!
Make-Ahead, Storing and Reheating
Planning ahead is essential for busy days or special occasions. Luckily, this Instant Pot chicken breasts recipe is perfect for making ahead of time. Once cooked, store the chicken in the refrigerator for up to four days. You can also freeze it for up to six months.
When reheating cooked frozen chicken, the best way to do it is by placing it in a baking dish and heating it in the oven at 350°F for 20-25 minutes or until heated through. You can also reheat it in the microwave, but be careful not to overcook and dry it out.
For those who meal prep, this instant pot chicken recipe is a true lifesaver. Cook a big batch of chicken breasts on Sunday and use them throughout the week for salads, sandwiches, wraps and more.
I love adding the juicy and flavorful chicken to vegetable stir-fries with rice noodles, throw them into chickpea salads or make shredded chicken tacos with avocado sauce. The options are endless!
Keep in mind that boneless chicken will be easier to shred than bone-in chicken. Plus, boneless skinless chicken thighs are also great substitutes! And if you don’t have an instant pot, other pressure cookers such as a Ninja Foodi or even a rice cooker with a pressure cook option will work just fine.
This make-ahead tip is perfect for infusing that honey garlic flavor throughout your meal perfectly!
Tips for Perfect Results
Cooking chicken can be tricky and intimidating, but with a few helpful tips, you can achieve juicy, flavorful chicken breasts every time. Here are some tips to ensure the perfect Instant Pot chicken breasts:
1. Add enough liquid: Make sure to add enough liquid to the Instant Pot so that it reaches pressure and cooks the chicken evenly. This will prevent dryness and ensure that the chicken is juicy.
2. Don’t overcook: Be sure not to overcook the chicken breasts. They should reach an internal temperature of 165°F, but any higher than that and they may become dry and tough.
3. Natural release: Letting the pressure naturally release for 9-10 minutes after cooking helps keep the chicken moist and tender.
4. Pat dry: Before seasoning and cooking the chicken breasts, pat them dry with a paper towel to ensure that they sear properly in the Instant Pot.
5. Use boneless, skinless chicken breasts: Boneless, skinless chicken breasts cook quickly in the Instant Pot and have less fat compared to bone-in cuts.
6. Flavourize: Adding other ingredients such as garlic or honey garlic can enhance the flavor of your dish which makes it even more delectable.
7. Cook frozen chicken at high pressure: For frozen chicken breasts, use high pressure on your Instant Pot for 12-15 minutes depending on size.
8. Experiment with different variations: While this recipe calls for kosher salt and pepper, don’t be afraid to add in other seasonings or herbs for a different flavor profile.
By following these tips and recommendations, you will have great success with your Instant Pot chicken breast recipe every time!
As you prepare to make this instant pot chicken breasts recipe, you might have some questions about the process. In this section, I’ll address the most frequently asked questions about this recipe, including cooking times, ingredient substitutions, and more. By the end of this section, you’ll have all the information you need to make perfect juicy and flavorful chicken breasts every time!
Can you cook frozen chicken with fresh?
When it comes to cooking raw meat, safety should always be prioritized. Luckily, the USDA has given the green light for cooking frozen chicken. However, it’s important to note that the cooking time may increase by 50 percent.
How long does it take to cook frozen chicken breasts in an Instant Pot?
For frozen chicken breasts weighing around 6-8 ounces, I recommend cooking them at high pressure for 11-12 minutes, followed by a natural release of 10 minutes. Meanwhile, if your frozen chicken breasts weigh around 9-10 ounces, it’s best to cook them at high pressure for 13-14 minutes, with the same natural release time of 10 minutes. It’s important to note that cooking times may vary depending on the make and model of your pressure cooker, so adjust accordingly if needed.
Can you cook chicken from frozen in the Instant Pot?
Firstly, it’s time to infuse some flavor into our dish! Begin by carefully adding the chicken broth into your instant pot. Then, take your frozen chicken breasts and place them on top of the broth. Take your time to lightly sprinkle salt and pepper over the chicken, seasoning it to perfection. Now, it’s time to cook! Make sure that the lid is securely closed before setting the pot to seal. Finally, cook on high pressure for 12 minutes, allowing the flavors to blend together beautifully.
Why is my chicken breast rubbery in Instant Pot?
Achieving a tender texture for boneless chicken breast in the Instant Pot requires a longer cooking time, otherwise it may end up with a rubbery texture.
If you love delicious and easy chicken dishes, this Instant Pot Chicken Breasts recipe is guaranteed to become your go-to option. With both frozen and fresh options available, this recipe is very versatile and perfect for all your quick and easy meal needs.
The instant pot is a magical appliance that will significantly reduce your cooking time without compromising flavor or taste. Therefore, I highly recommend investing in an Instant Pot pressure cooker if you do not already have one. You will be amazed at the endless possibilities the Instant Pot has to offer.
This recipe yields juicy and flavorful chicken breasts every time that are perfect for serving over a bed of rice, salad, or noodle dishes. Plus, with easy make-ahead and storing tips as well as a wide range of substitutions and variations available, this dish is sure to become a staple in your recipe collection.
So what are you waiting for? Go ahead and give this Instant Pot Chicken Breasts (Frozen and Fresh) recipe a try today. Happy cooking!
Instant Pot Chicken Breasts (Frozen and Fresh) Recipe
- 3 lbs chicken breasts
- 1 cup pineapple juice or 1 cup chicken stock
- 1 tablespoon minced garlic
- 2 teaspoons kosher salt (1 tsp kosher salt if using chicken stock)
- Place all ingredients in pressure cooker.
- Close lid and turn vent to sealed.
- For frozen chicken, cook on high pressure for 10 minutes.
- For fresh chicken, cook on high pressure for 6 minutes.
- Allow to release naturally for 5 minutes, and then do a quick relese if needed.
- Remove chicken from liquid and rest chicken for 5 to 10 minutes.
- Slice and serve or shred with 1/2 cup cooking liquid.
- Keeps in fridge for 3 to 4 days.
Add Your Own Notes
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