Instant Pot chicken breast is one of my favorite meal prep shortcuts because it comes out juicy, tender, and ready to use in so many different meals. Whether you're cooking fresh or frozen chicken breasts, the Instant Pot makes it easy to have perfectly cooked chicken for salads, sandwiches, soups, tacos, and more.
In this guide, I'll show you exactly how long to cook chicken breast in the Instant Pot, including fresh, frozen, and bone-in chicken breasts, plus my best tips for keeping them juicy every time.
How Long to Cook Chicken Breast in the Instant Pot
One of the most common questions I get is how long to cook chicken breast in the Instant Pot. The answer depends on whether you're cooking fresh or frozen chicken breasts and how large they are.
For fresh boneless skinless chicken breasts, I recommend pressure cooking on high for 5 to 7 minutes followed by a 10-minute natural pressure release. Smaller chicken breasts need less time, while larger breasts need a little more.
Frozen chicken breasts take slightly longer and usually need 8 to 12 minutes under high pressure with a 10-minute natural pressure release.
No matter which type you're cooking, the best way to know when they're done is to check the thickest part with a meat thermometer. Chicken breast is fully cooked when it reaches an internal temperature of 165°F.
Use the chart below as a quick reference for perfectly cooked Instant Pot chicken breast every time.
| Chicken Type | Pressure Cook | Natural Release |
|---|---|---|
| Small fresh breasts | 5 min | 10 min |
| Medium fresh breasts | 6 min | 10 min |
| Large fresh breasts | 7 min | 10 min |
| Small frozen breasts | 8 min | 10 min |
| Medium frozen breasts | 10 min | 10 min |
| Large frozen breasts | 12 min | 10 min |
| Bone-in breasts | 13 min | 10 min |
Why You'll Love Making Chicken Breast in the Instant Pot
I make Instant Pot chicken breast all the time because it's one of the easiest ways to prep protein for the week. The chicken comes out juicy, tender, and ready to use in everything from salads to tacos without having to turn on the oven.
- Works with fresh or frozen chicken breasts
- Fast and hands-off cooking with very little prep
- Great for meal prep and batch cooking
- Easy to shred, slice, or dice for other recipes
- Uses simple ingredients you probably already have on hand
- Perfect for making chicken salad, soups, casseroles, tacos, and sandwiches
- Consistently juicy when you follow the recommended cook times
- Naturally low carb, high protein, and family friendly
Ingredients You'll Need
One of the best things about making chicken breast in the Instant Pot is that you only need a few simple ingredients. You can keep the seasoning basic for meal prep or customize it depending on how you plan to use the chicken.
- Boneless skinless chicken breasts: You can use fresh or frozen chicken breasts. Try to choose pieces that are similar in size so they cook evenly.
- Chicken broth or water: The Instant Pot pressure cooker needs liquid to come to pressure. I prefer chicken broth because it adds a little extra flavor.
- Garlic powder: An easy way to add flavor without any extra prep.
- Kosher salt: Essential for bringing out the natural flavor of the chicken.
- Black pepper: Adds a little warmth and balances the seasoning.
See the recipe card below for exact measurements.
How to Cook Instant Pot Chicken Breast
Step 1 - Add the ingredients
Pour the chicken broth or water into the Instant Pot, then add the chicken breasts and season with the garlic powder, salt, and pepper.
Step 2 - Pressure Cook
Lock the lid and set the valve to Sealing. Cook on High Pressure using the cook times listed in the chart above based on the size and type of chicken breast you are using.
Step 3 - Natural Release
When the cooking time is finished, let the pressure naturally release for 10 minutes. Carefully release any remaining pressure. Make sure the thickest part of the chicken is 165°F.
Step 4 - Serve
Slice, shred, or dice the chicken for your favorite recipes.
Instant Pot Chicken Breast Cook Times
The cooking time for chicken breast in the Instant Pot depends on whether the chicken is fresh or frozen and how large the pieces are. Smaller chicken breasts cook more quickly, while larger chicken breasts need a few extra minutes.
For the juiciest results, I recommend letting the pressure naturally release for 10 minutes before releasing any remaining pressure. This helps the chicken finish cooking gently and stay moist.
Use the chart above as a guide, but always check the thickest part of the chicken with a meat thermometer. Chicken breast is fully cooked when it reaches an internal temperature of 165°F.
If your chicken is slightly undercooked, simply put the lid back on the Instant Pot and let it sit in the hot liquid for 5 more minutes. The residual heat is usually enough to finish cooking it through.
Tips for Juicy Instant Pot Chicken Breast
Chicken breast can go from juicy to dry pretty quickly, so here are my best tips for getting great results every time.
- Use chicken breasts that are similar in size so they cook evenly.
- Don't skip the 10-minute natural pressure release. This helps the chicken finish cooking gently and stay tender.
- Use a meat thermometer to check for doneness. Chicken breast is fully cooked at 165°F.
- If your chicken is slightly undercooked, put the lid back on and let it sit in the hot liquid for a few more minutes instead of starting another pressure cooking cycle.
- Use chicken broth instead of water for extra flavor.
- Let the chicken rest for a few minutes before slicing to help keep the juices inside.
- For shredded chicken, mix in a little of the cooking liquid after shredding to keep it moist and flavorful.
- Be careful not to overcook. Larger chicken breasts need more time than smaller ones, so use the cook time chart above as a guide.
Why Is My Instant Pot Chicken Breast Dry?
If your Instant Pot chicken breast turned out dry, it was likely overcooked. Chicken breasts can vary quite a bit in size and thickness, so the same cook time won't work perfectly for every package of chicken.
Another common cause is skipping the natural pressure release. Letting the pressure release naturally for 10 minutes helps the chicken finish cooking more gently and retain more moisture.
Using a meat thermometer is the best way to prevent dry chicken. Remove the chicken once the thickest part reaches 165°F. Cooking it much beyond that temperature can cause it to become tough and dry.
If you're planning to shred the chicken, try mixing in a little of the cooking liquid after shredding. This adds moisture and extra flavor, making the chicken perfect for recipes like Chicken Salad, White Chicken Chili, Buffalo Chicken Wraps, and Chicken Bacon Ranch Casserole.
Ways to Use Instant Pot Chicken Breast
One of the reasons I make Instant Pot chicken breast so often is that it can be turned into so many different meals throughout the week. You can slice it, dice it, or shred it depending on how you plan to use it.
- Make a quick Chicken Salad for lunches and meal prep.
- Add shredded chicken to White Chicken Chili for an easy high-protein dinner.
- Use it as the filling for burrito bowls, or taco salads.
- Stir it into Buffalo Chicken Dip for game day or an easy appetizer.
- Layer it into a chicken caesar wrap for an easy grab-and-go meal.
- Use it as a shortcut protein for weekly meal prep so you always have cooked chicken ready to go.
Storage Instructions
Store leftover chicken breast in an airtight container in the refrigerator for up to 4 days.
For longer storage, let the chicken cool completely, then transfer it to freezer-safe containers or freezer bags and freeze for up to 4 months. I like to portion the chicken before freezing so I can thaw only what I need for recipes, salads, or meal prep.
To reheat, warm the chicken gently in the microwave or in a skillet with a splash of chicken broth to help keep it moist.
Frequently Asked Questions
Yes! One of the best things about the Instant Pot is that you can cook chicken breast straight from frozen. Simply add a few extra minutes to the cook time and follow the chart above.
No. I usually place the chicken directly in the liquid. You can use a trivet if you prefer, but it isn't necessary.
Yes, as long as there is enough room for the lid to close properly. Try to use chicken breasts that are similar in size so they cook evenly.
Most Instant Pots require at least 1 cup of liquid to come to pressure. I like using chicken broth for extra flavor, but water works just as well.
Rubbery chicken is usually a sign that it is overcooked. Using the cook time chart above and checking the internal temperature with a meat thermometer will help prevent this.
Seasoning Variations
Use one of these seasoning blends depending on how you plan to use the chicken.
Mexican
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
Great for tacos, burrito bowls, taco salads, and enchiladas.
Italian
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon onion powder
Perfect for pasta dishes, salads, and casseroles.
BBQ
1 tablespoon BBQ seasoning or dry rub
Great for shredded chicken sandwiches and meal prep.
Buffalo
Cook the chicken as directed, then shred and toss with buffalo sauce.
Perfect for wraps, salads, and Buffalo Chicken Dip.
Recipe Card
Instant Pot Chicken Breast (Fresh or Frozen)
Ingredients
- 3 pounds Chicken Breasts
- 1 cup Water or chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
Method
- Add all ingredients to an electric pressure cooker, lock the lid, and set the valve to "sealing"
- Set the timer for 10 minutes under high pressure. When finished cooking, let naturally release for 10 minutes. Release the rest of the pressure using "quick release" and, after the pin drops, carefully remove the lid.
- Remove the chicken from the pot and using 2 forks or a hand mixer, shred the chicken or cut into slices. You can use some of the cooking liquid to keep the chicken moist.
Notes
Did you make this recipe?
Leave a comment or rating below!
Maurice says
If you use the blends, like the Italian blend for example, do you still add the ingredients from the final ingredient list? Like the garlic and chili powder etc. Im curious because you say add a teaspoon per chicken breast for the blends, but if we still add the other stuff aside from the water, it seems like a lot of seasoning.
jenniferbanz says
No, I would not add the other spices from the recipe card
Sarah says
I've tried several chicken breast instant pot recipes. This is by far my favorite! Cooking times for fresh (3 large) 2.5 lb chicken breasts with 1 cup of water for 7' High pressure with vent sealed then manual release for 10'. Easy to shred or cut as cubes or serve as full breast. These were juicy and flavorful.
Arena says
Can't wait to try this. Not sure if you have this information wondering if you can include/add the nutritional facts per serving. Also include how much a serving is ie 3 oz etc. Makes it much easier to calculate when following a specific program.
Nicole Shore says
Making this tonight! Wish me luck! This will be the second time I’ve Used the instant pot. Hopefully the kids like it.
Becky says
This recipe worked perfectly....sadly i oversalted. =( This was my first (second after doing the water challenge lol) and I was more than pleasantly surprised. I added a can of diced tomatoes with the seasonings and it allowed me to make a nice tomato broth soup with the chicken I shredded so far (i added some cornstarch to thicken and frozen peas). I kept 4 of my breasts whole to eat/use later. I keep checking the box for the Instant Pot "cleaner" but apparently I got a defective model and have to clean it myself ...for now. Thanks for the recipe and look forward to trying more.
Roy Hale says
Just wondering if your set the timer manually or on meat. New to this.
jenniferbanz says
I set the time manual.
Lisa says
I love how you have set up your videos and sreps. Made me sign up for your newsletter.
Thank you!
jenniferbanz says
Thank you! That means a lot!
Judy says
So I am freaking a bit because I had probably 8 chicken breasts I put in the instapot with about 2 cups of water. The breasts are not frozen. I set the thing for 7 minutes on manual. This is the first I am trying it. It’s making a lot of noises and I am worried maybe I put too much in it. Is it going to blow up on me?
jenniferbanz says
It is a noisy appliance. I think it should have been all good!
Linette arnold says
The noise scared me too! An error sign came on because I left the release valve open and the water boiled out. Live and learn.
Dookie says
When I lay my chicken breasts on top of each other, there are little pink undercooked spots from where one was lying on top of the other. Is that normal and do I just need to rearrange them, close the lid and let them hang another few minutes? I haven't seen anyone else mention this issue. I am cooking about four raw chicken breasts at a time.
jenniferbanz says
I've never had that problem but that's exactly what I would do.
Cindy says
I would love some recipes to use this in please.
CAROL says
I made this yesterday for meal prep. I had 4 bone-in chicken breast, and they were big. I made them with salt, pepper, garlic, and I added a little Better Than Boullion. They were just barely still pink when it was all done, but I had some other things to do before I was ready to shred, so I left them in the broth. By the time I got to them, they were perfect! Moist and tender! Then I used the broth for other recipes I was making. This is now my go-to for meal prep. Thanks for the recipe!!
Kathy says
With the bone in chicken breast can you put them right on the bottom of the instant pot or do you need to use wire rack? I want use pepperoncinis circulation to the along with some chicken broth and ranch seasoning.
Georgina Hoglo says
I have a solid block of 5 chicken breast frozen...can I use it that way or do I have to start to freeze my meat separately, as shown in your picture?
jenniferbanz says
You can cook them in the Instant pot like that but you may need to add a few minutes to make sure they are cooked all of the way through.
Jennifer says
Jennifer,
I want to try your recipe in my crock pot. Should I change any of the measurements? How long should I program it to cook on low?
Thank you,
Jennifer
jenniferbanz says
I would omit the water and cook for 3-4 hours on low.
Joanne says
This was amazing. I just made it tonight and everyone over ate gladly. Maybe low carb isn't so good when the food is so good you over eat? Nah....
Thanks!!
jenniferbanz says
I agree, lol!
Jane says
This is cool. Love the taste. 5+ stars.
Faith says
Great tutorial! I love how versatile chicken cooked like this is. And the Instant Pot makes it so easy!
Andrea says
Wonderful recipe! Thanks so much!
kim hurst says
I am making a double batch of something and need to cook 5 1/2 # of chicken. Can I put it all together in the IP and how much liquid and how much time?
Kim H
jenniferbanz says
I don't think all of that would fit in the IP.
Marlana says
Great way to prep chicken for adding to meals throughout the week. Turned out moist and well-seasoned. Thank you for the recipe!
Tami Poston says
I am new to the instapot and I notice many recipes have less liquid in them than the requirements of the Instapot. I believe I read that you should never use less than 2 1/3 cups liquid when using it the Instapot yet I see many recipes that call for way less. Any thought s on this.
Kathy LaRue says
I just made fresh green beans in my Instapot and will never go back to stovetop methods again. Recipe called for 6 strips of bacon and 1/2 cup onion, sauteed in Instapot for 10 minutes, then add green beans and 2/3 cup of water, salt and pepper, and manual cook for 5 minutes, then regular release for 5 min and then release steam manually. They were cooked to perfection. That was with only 2/3 cup of water, so am thinking that the 2 cup minimum is not really required. In this case, frozen chicken breasts will give off quite a bit of liquid, so should follow amounts in this recipe. Just my two cents worth. 🙂
Tena Backer Bunch says
My IP only requires 1 cup of liquid mine is a 6 quart. I would think if you have the giant IP your liquid requirement would be larger but so would your ingredients. So any recipe you double you double the liquid.
Christine says
Just made this to add to our power salad and it turned out great! Only used 3 frozen chicken breasts, so I halved the spices but kept the amount of water and cook time the same. It turned out so moist and flavorful. Thank you for this awesome recipe, Jennifer!
jenniferbanz says
So glad you liked it, Christine!
Lisa says
I cooked it for 12 minutes and then had to do another 7 for it to get done. They were very large breasts from Sam's though. But, man! When it did get done, it was DELICIOUS! We made chicken tacos with all the fixins and will most definitely do it again. Thank you for the fantastic recipe!
Eric says
Can I put potatoes/or rice in at the same time as the chicken? Just doing two boneless breasts
jenniferbanz says
yes, I would cut the potatoes into 2 inch pieces. Rice should be pretty straight forward. Just make sure it's covered with water. I've found that if I don't have all of the rice submerged, pieces are half cooked. Also, you may want to spray the bottom of the pot with cooking spray so the rice doesn't stick.
Elaine says
What would the cooking time be for just one 12 ounce boneless chicken breast in a 6 qt. Ultra? Thank you!
Donna C says
Why have I always boiled or baked unseasoned chicken breasts for my recipes?! This chicken was fantastic. Perfectly cooked and so flavorful. And the broth it made was incrediable. I will eat so much more chicken now. Thank you!!
Denise says
Would the cooking time be the same for frozen thighs? Thanks!
jenniferbanz says
Yes, If they are boneless skinless
Heather Brown says
I tried this today with three large frozen chicken breasts. Followed the instructions exactly but they were still raw in the middle. I put them back in and cooked 6 more minutes, then 10 minutes of natural release and they were perfect. Shredded up very nicely and now I have chicken for my salads for the week. I will definitely use this method again and again with the adjusted time for frozen, extra large chicken breasts.
jenniferbanz says
Thanks for the feedback, Heather!
Eileen says
LOVE this recipe. My go to recipe for chicken shredded or sliced for salads. Its quick and easy and delicious! Thanks for sharing . 🙂
jenniferbanz says
So glad you like the recipe!
Sarah says
I have the mini duo for just my husband and I, if I were cooking less chicken would I still keep it in for the same time or less? Sorry! Still trying to figure this darn thing out!
jenniferbanz says
I would do the same amount of time
FoodieQ says
I am now cooking my dogs' food because I got fed up with the cost and dissatisfying meals I was giving them (one is on a prescription diet, so I have to feed a certain type only). I needed just a plain chicken with no seasonings. I used your instructions as they were straight forward, fast and easy. I only had 2 boneless skinless breasts but they were huge, with total raw weight being 2.8lbs. I cut off any grizzle, tissue, and other disgusting things, and then cut the breasts into smaller pieces to ensure it would be cooked through, added the plain water first, then the chicken without the trivet.. set on manual for 10 minutes, and let it vent on its own for about 10 minutes afterward. It was all perfectly cooked through. I removed the chicken from the water, so now there is some 'broth' I can use if I want to put some into the dogs' water to encourage them to drink more water.
I have the 6qt and it had no issues with using only 1C of water (I added a bit more than the recipe because I felt I may have been using more chicken by weight than the recipe called for, but if I did it again with those quantities/weights, I would only use 3/4C).
I am now left with just plain old unseasoned chicken breast meat, but there is so much I can do with it - cut it up for chicken caesar salad, make chicken caesar wraps, make a spicy chicken salad for sandwiches, make a butter chicken sauce for it, chicken pot pies, season for tacos or nachos, make a spicy chicken mix for burritos, make a little stew with dumplings, omg, the list goes on! A great staple to have on hand to make something quick for dinner after work!
I rec'd my Instant Pot as a gift and it's great to find some straight forward ideas on how to use it, so thank you!
jenniferbanz says
I'm so glad the recipe worked out for you!
ARH says
You listed the same amount of cook time for fresh or frozen but does the chicken need to cook for longer if its frozen? The last time I made frozen chicken breast I had to put a 25 minute timer on in the IP. 10 minutes for frozen chicken breasts does not seem enough
jenniferbanz says
it would really be about 30 minutes. 10 minutes to come to pressure, 10 minutes cook time, and 10 minutes natural pressure release. I always use frozen chicken with no problems.
Nikki says
I made this tonight and only used 2 chicken breasts and I had to cook it about 3x the time in the recipe including the cook time and natural release time. It was okay but not as good as other shredded chicken I have made.
jenniferbanz says
I don't know how that is possible for just 2 chicken breast. I just cooked a whole 5 pound chicken in my Instant Pot in an hour, which is only double the listed cook time for this recipe.
Sabrina says
I have the 6qt ultra and I am so confused about the 2 cup minimum liquid reqirement would that mean I need to use 2 cups instead of 3/4 c water or does the chicken count toward that? Also do I need to to use the metal rack thing for chicken breast? Thanks
jenniferbanz says
I would follow the directions for your pot and then strain out any extra liquid. I don't use the rack
Kathy says
Hi. This looks good! Does the chicken go on the trivet?
Thanks.
jenniferbanz says
You can use the trivet but its not necessary
Sabrina Wong says
Unfortunately my chicken was still raw. Maybe because they were on top of each other while frozen? I just put it back in for another 5 minutes. Hopefully that fixes the problem. This is my 3rd dish with the instapot and Im finding it to not be super user friendly. Its just a bit confusing to know what is happening. Like is it warming up?, cooking?..ugh..Sorry these are just my problems..lol Thanks!
jenniferbanz says
Sorry to hear that, Sabrina. It could also be that your chicken were really thick.
It can be a confusing appliance. I know I researched like crazy when I first bought mine. Don't give up!
Joyce says
So excited about this. I keep freezing my chicken forgetting to bring them out the thaw for dinner the next day. I'm so happy to know I can just stick this into a instapot and bam - shredded chicken to put on all the things! 🙂
jenniferbanz says
The instant pot could be just my shredded chicken pot and I would be happy!
Annie @ Annie's Noms says
This looks like the perfect chicken to have to hand for a myriad of recipes! Delicious and I love how quick and easy it is to make too!
jenniferbanz says
Thank's Annie!
maria long says
WHy didn't I read this b/f I pulled out my slow cooker and I have about 4 more hours from my pulled chicken.
jenniferbanz says
You'll be ready for next time!
Sandi says
This looks like an awesome meal my kids would love!
jenniferbanz says
Thank you Sandi!
Traci says
Hi Jennifer...I've been wanting to try cooking chicken breasts in my IP. You've convinced me! Thanks for sharing 🙂
jenniferbanz says
It's so easy!