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Juicy Instant Pot Chicken Breast Recipe for Tender Results

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Best Instant Pot Juicy Chicken Breasts

Over the past year I’ve had so many requests for a reliable Instant Pot chicken breast method. It’s a straightforward recipe, but those simple, dependable recipes are often the most useful. A well-cooked chicken breast becomes the backbone of quick dinners and meal prep — perfect for salads, soups, wraps, or any recipe that calls for shredded or chopped cooked chicken.

This recipe is intentionally simple. A handful of ingredients, a short marinating time, and the Instant Pot do the rest. The result is tender, juicy chicken you can use right away or store for meals throughout the week.

Chicken is an incredibly versatile source of lean protein. It supports muscle and bone health, helps keep you satisfied after meals, and contains tryptophan, an amino acid that may boost mood. All of that makes it a great ingredient to keep on hand.

Yields: 4 servings

Ingredients:

  • 2 lbs boneless chicken breasts, fresh or frozen
  • 2 tablespoons olive oil or avocado oil
  • 3 garlic cloves, minced
  • 2 teaspoons dried thyme
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup water or bone broth

Instructions:

In a large resealable bag or glass bowl, combine the chicken with the oil, minced garlic, dried thyme, salt, and pepper. Mix or massage the marinade so each breast is coated. Seal or cover and let the chicken sit at room temperature for 20–30 minutes, or refrigerate overnight for deeper flavor.

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If the chicken was refrigerated, remove it and allow it to come close to room temperature for 20–30 minutes before cooking; this helps it cook evenly.

Place the trivet inside the Instant Pot and pour in the water or bone broth.

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Arrange the chicken breasts on the trivet. Close the lid and set the valve to seal. Select Pressure Cook (High). Cook fresh chicken breasts under 2″ thick for 10 minutes. For breasts over 2″ thick or for frozen chicken, cook for 15 minutes.

When the cook time ends, perform a manual pressure release, then carefully open the lid.

Serve the chicken immediately, or let it cool and store it in a sealed container for meal prep. Cooked chicken will keep in the refrigerator for up to 4 days.

Enjoy!

❤️ Rachel

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Servings:
4

Best Instant Pot Juicy Chicken Breasts

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Ingredients


  • 2
    lbs
    boneless chicken breasts, fresh or frozen

  • 2
    Tbsps
    olive oil or avocado oil

  • 3
    fresh garlic cloves, minced

  • 2
    tsps
    dried thyme

  • sea salt and ground pepper, to taste

  • 1
    cup
    water or bone broth

Instructions

  • Combine chicken, oil, garlic, thyme, salt, and pepper in a large Ziploc bag or glass bowl. Toss to coat evenly, then cover or seal. Let sit at room temperature for 20–30 minutes, or refrigerate overnight.
  • If refrigerated, remove the chicken and let it sit on the counter 20–30 minutes to come close to room temperature for more even cooking.
  • Place the trivet in the Instant Pot and add the water or bone broth.
  • Arrange the chicken on the trivet. Close and seal the lid. Pressure Cook on High: 10 minutes for breasts under 2″ thick (fresh); 15 minutes for breasts over 2″ thick or frozen.
  • Perform a manual pressure release, then carefully open the lid.
  • Serve right away or cool and store for meal prep. Refrigerate in a sealed container for up to 4 days.
  • Enjoy!




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