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–+ servings
Instant pot chicken breast cut into slices.
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3.40 from 51 votes

Instant Pot Chicken Breast, Fresh or Frozen, 25 Minutes

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.
Prep Time5 minutes
Cook Time7 minutes
Time to get pressure15 minutes
Total Time22 minutes
Course: dinner, Lunch
Cuisine: American
Keyword: Chicken Breast, chicken breast recipe, instant pot chicken breast, instant pot chicken recipe
Servings: 2 people
Author: Olivia Ribas

Ingredients

US Customary - Metric

Instructions

  • In a small bowl, add the Italian seasoning, garlic powder, smoked paprika, salt and pepper. Mix well to combine. Rub the spice mix all over each of the chicken breasts.
    Two raw chicken breasts coated with seasoning, ready to become juicy and flavorful Instant Pot Chicken Breast, placed on a white round plate on a light marble surface.
  • Set the instant pot to the sauté setting and add olive oil. Once pot is hot (about 2 minutes), add chicken breasts and sear until both sides are golden brown. Set aside. If your chicken is frozen, you don’t need to do this step.
    Overhead view of two seasoned chicken breasts cooking inside an Instant Pot on a white marble surface.
  • Then, pour the chicken broth into the Instant Pot and place the trivet inside. Place the chicken on top of the trivet.
    Two seasoned chicken breasts are placed on a metal rack inside an open Instant Pot, ready for cooking. The pot sits on a white marble countertop.
  • Close the Instant Pot lid. Lock it and make sure the steam valve is in the sealed position. Select manual (older model) or pressure cook (newer models) and set on high pressure for 5 minutes (if using frozen chicken breast, set it to 10 mins). It’ll take about 10-15 minutes for the pot to reach pressure, then the timer will start counting down.
  • After the 5 minutes is up, let the Instant Pot release naturally for 10 minutes. Then, do a Quick Release, which means move the valve to venting to release the steam. When all the steam is gone, open the instant pot.
  • Open the lid and transfer the chicken to a cutting board. Let it rest for 5 minutes and then slice before serving.
    Two sliced, seasoned Instant Pot chicken breasts garnished with chopped parsley rest on a wooden cutting board, showcasing juicy, golden-brown edges and tender white meat.

Video

Notes

  • To Store: Allow leftovers to cool and place them in an airtight container. Store in the fridge for up to 4 days.
  • To Freeze: Place cooled leftovers in a freezer-safe container or Ziploc bag. Store frozen for up to 4 months.
  • To Reheat: Cover chicken with a damp paper towel and microwave on high, until warmed through. You can also reheat your chicken on the stovetop. Place it in a skillet and turn heat to medium, you can add a little olive oil to keep it moist, if desired. This chicken dish can also be reheated in the oven or toaster oven at 350°F.
 

Nutrition

Serving: 1/2 | Calories: 266kcal | Carbohydrates: 2g | Protein: 35g | Fat: 11g | Cholesterol: 133mg | Sodium: 421mg | Potassium: 417mg | Fiber: 1g