Instant Pot Chicken Breast

Instant Pot Chicken Breast turns out juicy and tender every time, whether you start with fresh breasts or ones straight from the freezer. A quick sear locks in flavor before the pressure cooker takes over, and dinner is on the table in under 25 minutes. This is the method I turn to on busy weeknights and for Sunday meal prep, since the same chicken works in salads, soups, and casseroles all week long.

The Short Ingredient List

All ingredients and their amounts are listed in the recipe card at the bottom of this post.

Chicken Breasts, Fresh or Frozen: I make this recipe just as often with frozen chicken as I do with fresh, straight from the bag, no thawing required. The size of your breasts matters more than most recipes let on, since a small 6 ounce breast and a large 10 ounce breast need noticeably different time under pressure. I’ve broken down exact times by size below so you’re not guessing.

Pro Tip: if your breasts are uneven in thickness, I pound the thicker end down slightly so the whole piece cooks evenly.

Italian Seasoning, Garlic Powder, and Smoked Paprika: I tested this with a handful of different blends before landing on this combination. Smoked paprika is the one I wouldn’t skip. It’s what gives the chicken that golden, slightly savory crust after searing, and without it the chicken tastes noticeably flatter. If you want to switch things up, I’ve had good results swapping in taco seasoning for a Mexican-inspired version.

Chicken Broth: I use low sodium broth so I can control the salt myself. I’ve made this with plain water in a pinch, and it works, but the chicken comes out a little less flavorful since the broth also seasons it gently from below while it steams. Vegetable broth is a fine swap if you want to keep it vegetarian-adjacent for the cooking liquid.

Olive Oil, for Searing: This is the one step I won’t tell you to skip, even though the Instant Pot will technically cook the chicken without it. Searing first is a habit from my mom’s kitchen, and it’s not just tradition. It builds real flavor on the outside of the chicken that pressure cooking alone can’t give you.

Instant Pot Chicken Breast Cooking Time, by Size

I get asked about timing more than anything else on this recipe, so I tested this across three sizes of chicken breast, fresh and frozen. Use the weight on the package as your guide.

Chicken Breast Size	Fresh, High Pressure	Frozen, High Pressure
Small (6 to 7 oz)	5 minutes	8 minutes
Medium (8 to 10 oz)	7 minutes	10 minutes
Large (11 oz or more)	9 minutes	12 minutes

All times use a 10 minute natural release afterward, followed by a quick release. I always double check with a meat thermometer before serving. The Instant Pot will get you close, but chicken breast sizes vary enough from package to package that the thermometer is what actually confirms doneness at 165°F.

How To Make Instant Pot Chicken Breast

Before you start, pat your chicken breasts dry with a paper towel. Wet chicken won’t sear properly, it’ll just steam in the pot, and you’ll lose that golden crust.

Step 1: In a small bowl, I mix the Italian seasoning, garlic powder, smoked paprika, salt, and pepper together first, then rub it over both sides of the chicken. Seasoning before searing means the spices toast slightly in the hot oil, which builds more flavor than seasoning after cooking would.

Step 2: I set the Instant Pot to Sauté and add the olive oil, letting it heat for about 2 minutes until it shimmers. A hot pot is what gives you a real sear instead of a pale, boiled-looking piece of chicken.

Step 3: I place the chicken in a single layer and sear for 2 to 3 minutes per side, until golden. I skip this step entirely for frozen chicken, since there’s nothing to sear yet at that point.

Step 4: I add the trivet to the pot, pour in the chicken broth, then set the chicken on top of the trivet rather than directly in the liquid. Keeping the chicken above the broth, instead of submerged in it, is what keeps it from turning rubbery from over-boiling.

Step 5: I lock the lid and turn the steam valve to Sealing, then select Pressure Cook on High and set the time using the chart above based on my chicken’s size. Once the timer ends, I let the pressure release naturally for 10 minutes before manually venting the rest. Skipping the natural release and venting immediately is the most common reason chicken breast comes out tough. That 10 minutes lets the juices settle back into the meat instead of escaping the moment you open the lid.

Step 6: I check the internal temperature before doing anything else. It should read 165°F. If it’s under, I reseal and pressure cook for 1 to 2 more minutes rather than guessing. I transfer the chicken to a cutting board and let it rest for 5 minutes before slicing or shredding. This rest is where the last bit of juiciness locks in, and cutting into it too soon is the second most common reason people end up with dry chicken.