Instant Pot Chicken Breasts

Instant Pot Chicken Breasts

from tastesbetterfromscratch.com
4 servings

How to make Instant Pot Chicken Breast, cooked from fresh or frozen, in just 25 minutes and completely hands off.

Ingredients

  • 3 lbs boneless skinless chicken breast
  • 1 cup liquid (water, chicken broth, apple, or pineapple juice)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. 1

    Place your inner pot into the instant pot and place the trivet in the bottom.

  2. 2

    Add 1 cup of liquid to the instant pot (water, chicken broth, pineapple or apple juice).

  3. 3

    Place chicken breasts on top of the trivet in a single layer and season with salt, pepper or any seasonings you like.

  4. 4

    Secure the instant pot lid and make sure the vent is set to “sealed”.

  5. 5

    Pressure cook on high for 8-10 minutes for fresh chicken breast, or 10-12 minutes for frozen chicken (depending on the thickness of the breasts). Cook time stays the same no matter how much chicken you add to the pot; the pot will just take longer to come to pressure.

  6. 6

    When timer beeps, allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.

  7. 7

    If desired, test chicken with a thermometer; it should reach 165 degrees. (If it’s just shy, place the lid back on and allow it to rest for 5 minutes. If the chicken is still not cooked to at least 160 degrees, secure the instant pot lid and cook for 1-3 minutes longer, on high pressure.)

  8. 8

    Allow the chicken to rest 5 minutes before cutting, or shredding.

  9. 9

    For shredded chicken: Remove the trivet after cooking, and leave about ½ cup of liquid at the bottom of your pot. Place chicken back in the pot with the liquid after it rests and shred with a handheld mixer. Easy and quick shredded chicken!