IP Chicken Breast

Add Spice & Salt: Add 5 tsp (35g) fine sea salt, 2 bay leaves, 1 tsp (1g) dried thyme, 1 tsp (0.9g) dried rosemary, and 1 tsp (0.8g) dried oregano to Instant Pot. (*Note: Don't worry! This amount of salt won’t make the chicken breasts too salty. You can skip the salt & spice if you are dressing up the chicken breasts after pressure cooking). Pour in 4 cups (1L) cold water in Instant Pot.

Pressure Cook Chicken Breasts: Add 1 - 4 boneless, skinless chicken breasts in Instant Pot. Pressure Cook at High Pressure for 0 minute (zero minute), then 10 - 12 minutes Natural Release.

Check Chicken Breasts' Internal Temperature: Place chicken breasts on a chopping board, then check internal temperature at its' thickest part with an accurate thermometer. 

*Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken. If the temperature is off by more than 10°F, quickly place the chicken breasts back in Instant Pot. Close the lid, then let the residual heat in Instant Pot cook the chicken breasts for 1 - 2 more minutes. If not, let the chicken breasts rest until it reaches 165°F (74°C). For Reference, our chicken breasts jumped to 165°F (74°C) after resting for 3 minutes.

Serve Chicken Breasts: Once the chicken breasts have reached 165°F (74°C), slice and serve immediately. You can also shred the chicken breasts, then serve them in sandwiches. Now you know the secrets to cook juicy Instant Pot Chicken Breast! Enjoy!~ 🙂