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–+ servings
Tongs holding a Chicken breast from the instant pot.
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5 from 10 votes

Instant Pot Chicken Breasts

Our easy Instant Pot Chicken Breasts are tender, juicy and perfectly seasoned. A simple, tasty protein that makes dinnertime a breeze!
Prep Time10 minutes
Cook Time10 minutes
Pressurize Time10 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Instant Pot, Instant Pot Chicken
Servings: 3 servings
Calories: 472kcal
Author: Erica Walker

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 3 chicken breasts (boneless, skinless)
  • 1 cup Zesty Italian Salad Dressing
  • 4 cloves garlic crushed
  • 4 tablespoons Montreal Chicken Seasoning (or your favorite chicken seasoning)
  • Kosher salt to taste
  • ground black pepper to taste
  • 1 cup chicken broth

Instructions

  • Place chicken in a large Ziploc bag. Add Italian salad dressing and garlic. Seal plastic bag. Move chicken around in the marinade to get an even coating, then place in the refrigerator for at least 2 hours (overnight is best). 
    Ziplock bag with three chicken breasts in marinade.
  • Combine chicken seasoning, salt and pepper in a medium-size bowl.
    Bowl with seasonings combined with a spoon.
  • Drain marinade from chicken and discard. Add chicken breasts to bowl of seasoning. Coat the chicken breasts with the seasoning.
    Three chicken breasts covered in seasoning in a bowl.
  • Set Instant Pot to "sauté" and spray with cooking spray. When the Instant Pot becomes hot, place each chicken breast on the bottom of the pot and sear for 1-2 minutes on each side until golden brown. 
    Three seared chicken breasts in an instant pot.
  • Remove chicken from Instant Pot and pour chicken broth in the bottom of the pot to deglaze, scraping any browned bits off the bottom if needed. Cancel the saute function. 
    Chicken broth in an instant pot combined with seasoning pieces using a spatula.
  • Place trivet in the bottom of the pot over the broth. Place the lid on the instant pot. Switch the valve to "sealing". Set instant pot to "Manual" and set to high pressure for 6 minutes (if cooking larger chicken breasts you may want to increase this time by 2-3 minutes). 
    Instant Pot with seasoned chicken broth and trivet in the bottom.
  • After it is finished cooking allow to natural release for 5 minutes before flipping the quick release to release the remaining pressure.
    Quick release button on an instant pot lid.
  • Allow chicken to rest 3-4 minutes before slicing or shredding.
    Three instant pot Chicken Breasts on a wood cutting board garnished with parsley.

Video

Notes

Instant Pot Note: We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the "BURN" notice. If you are concerned about the burn notice, please refer to the Instant Pot webpage about Overheat Protection.
    • If you're using larger chicken breasts, add 2 to 3 minutes to the cooking time, and always be sure to check the internal temperature and make sure it's at least 165 degrees.
    • Cooked chicken breasts can stay nice and fresh in the refrigerator for up to five days. You can also freeze cooked chicken breasts to be used later. They'll stay in the freezer for about two months.

Nutrition

Calories: 472kcal | Carbohydrates: 15g | Protein: 49g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 1329mg | Potassium: 1017mg | Fiber: 1g | Sugar: 9g | Vitamin A: 235IU | Vitamin C: 10.4mg | Calcium: 87mg | Iron: 3.2mg