Name: Instant Pot Chicken Breast Recipe: Juicy, Never Dry
Prep time: 5 min
Cook time: 10 min
Total time: 35 min
Ingredients: 4 –6 boneless skinless chicken breasts (6–8 oz each); 1 cup chicken broth or water; 2 tbsp olive oil or butter; 1½ tsp kosher salt; 1 tsp garlic powder; 1 tsp paprika; ¾ tsp black pepper; ½ tsp Italian seasoning

Introduction

Table of Contents

This is the foolproof way to get perfectly juicy, tender chicken breasts in the Instant Pot every single time—no more dry, stringy disappointment. 10 minutes of cook time, 10 minutes natural release, and you have chicken that’s ready for salads, tacos, meal prep, or straight-off-the-fork eating. Presented sliced on a white ceramic platter, optionally garnished with fresh herbs and lemon wedges, this Instant Pot Chicken Breast offers a clean, appetizing look that says “healthy never looked this good.”

Ingredients

For the Instant Pot Chicken Breast (serves 4–6 / makes 4–6 breasts): • 4–6 boneless, skinless chicken breasts (6–8 oz each)
• 1 cup chicken broth or water
• 2 tbsp olive oil or melted butter
• 1½ tsp kosher salt
• 1 tsp garlic powder
• 1 tsp paprika (sweet or smoked)
• ¾ tsp black pepper
• ½ tsp dried Italian seasoning or herbs de Provence
• Optional flavor boosters: lemon slices, fresh rosemary, sliced onion, 1 tbsp soy sauce

For Serving: • Fresh parsley, lemon wedges, or your favorite sauce

Step-by-Step Process

Prep the chicken
Pat breasts completely dry with paper towels. Even out the thickness by gently pounding thicker ends (or butterfly large ones) so everything cooks evenly.
Season generously
Brush or drizzle both sides with olive oil/butter. Mix salt, garlic powder, paprika, pepper, and herbs in a small bowl. Rub seasoning all over the chicken—don’t be shy.
Set up the Instant Pot
Pour 1 cup broth (or water) into the inner pot. Add optional aromatics (lemon slices, onion, rosemary). Place the metal trivet inside.
Arrange the chicken
Lay seasoned breasts on the trivet in a single layer (it’s okay if they slightly overlap for 6 breasts). Do NOT stack tightly.
Pressure cook
Secure lid, set valve to SEALING. Cook on HIGH pressure for 10 minutes (8 minutes if breasts are under 6 oz). The pot will take 8–10 minutes to come to pressure.
Natural release
When the timer beeps, let pressure release naturally for exactly 10 minutes (set a timer!). Then, quickly release any remaining pressure. Total time from sealed to open ≈ is 30 minutes.
Check doneness & serve
Internal temperature should read 165°F. Transfer chicken to a plate, rest 3–5 minutes (it’ll climb a few degrees). Slice, shred, or serve whole.

Tips for Juiciest Instant Pot Chicken Breast

• Pound to even thickness—eliminates dry edges and undercooked centers
• Never skip the 10-minute natural release—this is the real secret to juicy meat
• Fresh (not frozen) breasts give the best texture; frozen needs 12–14 min
• Let it rest 5 minutes after cooking—keeps juices inside when you slice
• Double the recipe easily—just keep it in a single layer
• Save the flavorful liquid in the pot for soup or rice

Variations and Customization

• Lemon-Herb: add lemon slices + fresh thyme to the pot
• Taco Chicken: use taco seasoning + lime juice after cooking
• Buffalo: brush with Frank’s + ranch seasoning before cooking
• Asian Soy-Sesame: add 2 tbsp soy sauce + 1 tsp sesame oil to broth
• Creamy Garlic: after cooking, shred and toss with cream cheese + Parmesan
• BBQ: brush with barbecue sauce and broil 3–4 min for sticky crust

Storage and Serving Tips

• Keeps 4–5 days in fridge—perfect for meal prep
• Freezes up to 3 months (slice first for quick use)
• Reheat gently in microwave with a splash of broth (30-sec intervals)
• Quick refresh: sear slices 1 min per side in a hot skillet
• Shred while warm—easiest right after resting
• Use in salads, sandwiches, casseroles, or over rice

Nutritional Information

Based on 6 servings (plain, no sauce):

Calories: 180 kcal
Protein: 34g
Total Fat: 5g (Saturated 1g)
Carbohydrates: 0g
Vitamin B6: 40% Daily Value

Conclusion

This Instant Pot chicken breast method is life-changing: juicy, perfectly seasoned, and ready in 30 minutes hands-off. Say goodbye to dry chicken forever. Make a double batch on Sunday, and you’ve got protein for salads, wraps, pasta, and midnight snacks all week—healthy eating just got a whole lot easier and tastier.