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IP Chicken Breast

Amy & Jackie
I made this recipe and used chicken broth vs water. I let it NR for 15 minutes (3 breasts) and it was good but think 10 minutes might be better for the NR. Might be a little bit juicier.

Instant Pot Chicken Breast

Super Easy & Quick Game-Changing Method to make the Most Tender & Juicy Instant Pot Chicken Breast. Very versatile basic Instant Pot Chicken Breast Recipe for you to slice, shred, or dice to serve in salads, or taco filling, chicken sandwiches, chicken enchiladas, or wraps.
Total Time 30 minutes
Servings 2 - 8
Calories 190kcal
Author Amy + Jacky


  • 1 - 4 (300g - 1200g) boneless skinless chicken breasts
  • 4 cups (1L) cold water
  • 1 teaspoon (0.8g) dried oregano
  • 1 teaspoon (0.9g) dried rosemary
  • 1 teaspoon (1g) dried thyme
  • 2 (0.5g) bay leaves
  • 5 teaspoons (35g) fine sea salt


  • 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.

    -For 1 Chicken Breast: Natural Release for 12 minutes

    -For 2 Chicken Breasts: Natural Release for 11 minutes

    -For 4 Chicken Breasts: Natural Release for 9 minutes


    *Note: 0 minute (zero minute) is not a typo! We're using the heat from the "Pressurize" Stage + "Depressurize" Stage to cook the chicken breast in Instant Pot.

  • 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!~ 🙂


Calories: 190kcal | Carbohydrates: 1g | Protein: 34g | Fat: 4g | Cholesterol: 104mg | Sodium: 214mg | Potassium: 601mg | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1.7mg
Calories: 190kcal | Carbohydrates: 1g | Protein: 34g | Fat: 4g | Cholesterol: 104mg | Sodium: 214mg | Potassium: 601mg | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1.7mg