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Instant Pot Chicken Breast

Instant Pot Chicken Breast

Published July 7, 2026

Tender, juicy chicken breasts cooked quickly in an Instant Pot using steam pressure. This versatile base protein is perfect for meal prep, salads, sandwiches, or shredding for various dishes.

Shred the chicken while warm for easier separation of fibers. This recipe works well with bone-in, skin-on breasts; increase cooking time to 10-12 minutes.

Store cooked chicken in an airtight container in the refrigerator for up to 4 days before serving.

Cook time
20 min
Rating
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Ingredients

Scale
Measurement units
  • 1 cup Chicken broth or water
  • 4 Skinless, boneless chicken breasts (6-8 oz each)
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1 tsp Garlic powder
  • ½ tsp Dried thyme

Instructions

Add broth and trivet to pot
Pour the chicken broth (1 cup) into the Instant Pot.
Place the trivet (metal rack) inside.
Equipment: instant pot, trivet
Season the chicken
Season both sides of each chicken breasts (2 lbs) with salt (½ tsp), black pepper (¼ tsp), garlic powder (½ tsp), and dried thyme (½ tsp).
Arrange chicken on trivet
Arrange the seasoned chicken breasts on the trivet in a single layer, overlapping slightly if necessary.
Equipment: trivet
Seal the pot
Close the Instant Pot lid.
Set the valve to sealing position.
Equipment: instant pot
Pressure cook
Press the pressure cook button and set the timer on high pressure.
Equipment: instant pot
Quick release pressure
When the timer beeps, carefully release the pressure using the quick release method by moving the valve to venting.
Equipment: instant pot
Check doneness
Open the lid.
Check that the chicken is cooked through (internal temperature of 165°F).
Equipment: instant pot, meat thermometer
Rest and serve
Remove the chicken breasts.
Let them rest before serving or shredding.

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