Juicy Instant Pot Chicken Breast – From Fresh or Frozen

One of the secrets to my effortless meal-prep technique is this recipe for Instant Pot chicken breasts. juicy, moist, and flavorful, these are perfectly seasoned, seared, and cooked to tender perfection. This recipe takes minutes to make, and afterward, I can use the cooked meat in a variety of dishes. The best part is that I can make it with frozen chicken breasts as well.

This recipe is ideal as a quick main dish when paired with Mexican Black Bean Salad and Cheesy Potatoes. But my favorite way is to cook 5-6 chicken breasts, which I can use to make different meals throughout the week. For instance, I slice it and make Southwest chicken salad, or add it to quick stir fries, pasta dishes, quesadillas, tacos, wraps, and soups!

If you want to elevate your salad or pasta, simply add a perfectly cooked chicken breast. Another great thing about using the pressure cooker is that I can prepare this while I use my stove and oven for other dishes. Believe me, this is ideal when you meal prep for a few days in just a few hours. I use my time in the kitchen strategically. Not only will I have perfectly cooked white meat with little effort, but I can also make a whole lineup of dishes in no time!

Why you will love this recipe 

• Incredibly simple: All I need to make this fuss-free recipe is chicken breasts and seasoning. That’s what makes it so simple!  
• One pot: Since I use only one pot, I don’t have many dishes to wash afterward, either. I love this too!
• Less than 30 minutes: I can have this entrée on the table ready to eat in just 20 minutes. Perfectly juicy and full of flavor.
• Affordable dinner or meal prep: I can serve these as is or use them in recipes throughout the week, like chicken tacos, chili, salads, wraps, or soup.

What you will need

• Chicken: I use organic boneless, skinless chicken breasts for the best-tasting meat without any additives or antibiotics.
• Wet ingredients: I use canola oil to saute the chicken breasts for a completely neutral flavor and high smoke point. 
• Seasonings: Besides salt and pepper, I also use garlic powder for a concentrated umami flavor that clings to the chicken and doesn’t wash away during pressurized steam cooking. Onion powder adds savory sweetness and doesn’t burn when searing, unlike fresh onions. Oregano provides a robust, earthy taste with a minty hint, basil adds a vibrant, herbal kick, and parsley has a crisp, slightly peppery taste. Finally, I like to add some paprika to give my chicken a bit of color and a subtle, sweet, smoky depth.

How to prepare

Mix and season: First, I mix all the seasonings in a shallow bowl, pat the chicken breasts dry, then toss them in the seasoned mixture to coat all sides. 

Sear the chicken: Next, I heat the oil in the Instant Pot on sauté until it is sizzling, then add the chicken breasts and cook for 3 to 4 minutes on each side, or until golden brown. Then, I remove them from the pot and set them aside. 

Cook and release pressure: Now I add a cup of water to the pot, scrape any stuck bits from the bottom, place the trivet, and put the chicken on it. I lock the lid, set it to high, and cook it for 5 minutes for small/medium chicken breasts, and 6-8 minutes for large or thick ones. Then let the pressure release naturally for 5 minutes before releasing it manually.

Rest and serve: Afterward, I release the remaining pressure, open the pot, remove the chicken, and let it rest for 5 minutes before serving with lemon slices.

Expert tip

Cooking frozen chicken breasts

Although I prefer using fresh chicken, these Instant Pot recipes can also be made using frozen meat if you do not have time to thaw it beforehand. In that case, just add an extra 4-5 minutes to the pressure cooking time. Also, check the chicken’s doneness with an instant-read digital thermometer; the internal temperature should be at least 165°F before serving. 

More tips to consider:

• Don’t skip the sautéing step. This is what adds the caramelized crust that gives the chicken so much extra flavor. It also locks in the chicken’s juices. 
• Use chicken broth instead of water for added flavor. Even though it doesn’t touch the chicken, the flavors infuse the meat.
• Try to arrange the chicken in a mostly even layer for the most even cooking. If the chicken overlaps slightly, it is usually fine, but avoid packing the pot too tightly, especially when cooking frozen chicken breasts, as they may cook unevenly.
• Make sure to use the natural release. Rushing to release the pressure will suck the juices right out of the meat, leaving it dry and tough.

Recipe variations and add-ins:

• Different cut: I sometimes use bone-in chicken breast with the skin on for a juicier, more flavorful meat. But it has to be cooked for 5 to 7 minutes longer. 
• Hot chicken: For spicy breasts, I like to add some cayenne pepper to the seasoning. 
• Taco chicken: To give these breasts a taco flavor, I add my homemade taco seasoning. 
• Barbecue chicken: For a barbecue flavor, add a bit of brown sugar, dry mustard, cinnamon, and smoked paprika. Rub it in with your favorite barbecue sauce, and these tender, juicy breasts will be perfect without the grill. 
• Lemon pepper: Add lemon zest and fresh lemon juice, along with cracked peppercorns, for lemon-pepper chicken.

Serving suggestions:

Chicken breasts like these can be served in so many different ways, like this awesome crack chicken pasta salad that is so addictive, everyone will want the recipe! I always double the recipe when I make this. The meat is also delicious in these Chipotle chicken tacos with my homemade red cabbage slaw and creamy Chipotle sauce. 

I also like to shred the chicken for sandwiches or soups. It is perfect for my chicken à la king, which only takes 30 minutes to make and fills everyone up. It’s full of vegetables like bell peppers, mushrooms, peas, and pimentos. For a cold chicken sandwich with fruit and nuts, try my recipe for Waldorf chicken salad with chopped apples, walnuts, grapes, and raisins. It’s my favorite way to make chicken salad.

How to store leftovers:

• Refrigerate: I wrap my chicken breasts in plastic and store them in a sealed container in the fridge for 4 to 5 days.  
• Freezing: These chicken breasts freeze wonderfully. I wrap them individually and then store them in freezer bags, where they can remain for up to 4 months.  
• Defrost: I thaw chicken breasts overnight in the fridge before serving them.
• Reheating: I reheat them in the oven, wrapped in foil, at 350°F for 10 minutes, or in the air fryer for 5 minutes, depending on how I want to serve them. 

Frequently asked questions

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