I’ve been making this Instant Pot chicken on busy weeknights for years — it’s fast, forgiving, and turns ordinary chicken breasts into a juicy, flavorful dinner that works with rice, pasta, salads, or sandwiches. If you like one-pot meals, check out our collection of easy chicken dishes for more ideas that travel well from fridge to plate.
Why you’ll love this dish
This Instant Pot chicken is the kind of recipe you turn to when time is short but you still want real flavor. It’s:
- Fast: hands-on time is under 10 minutes, pressure cooks in 10.
- Reliable: the pressure and natural release keep chicken tender and moist.
- Versatile: shreddable for tacos, saucy for pasta, or sliced for grain bowls.
- Budget-friendly: simple pantry ingredients, big payoff.
“Perfect weekday staple — tender every time and so easy to jazz up with different sides.” — a reader review
The cooking process explained
Before you touch the Instant Pot, here’s the quick overview so you know what to expect:
- Sauté aromatics in olive oil to build a base of flavor.
- Season and brown the chicken briefly to add color.
- Add chicken broth and lemon to create steam for pressure cooking.
- Seal the pot and cook on high for 10 minutes.
- Let it rest for 5 minutes (natural release) to lock in juices, then finish with a quick release.
- Shred or slice and serve.
This order keeps flavors concentrated and prevents the chicken from drying out.
What you’ll need
- 3–4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1 cup low-sodium chicken broth (substitute water + bouillon or vegetable broth)
- Fresh herbs (thyme or rosemary; use 1–2 sprigs or 1 tsp dried)
- 1 sweet onion, diced
- 3 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
- Salt and pepper, to taste
- 1/2–1 tsp smoked paprika (adds warmth and color)
- 2 tbsp olive oil (use avocado oil for higher-heat sautéing)
- 2 tbsp lemon juice (or 1 tbsp vinegar for a subtler tang)
Notes: If you prefer dark meat, boneless skinless thighs work well — reduce pressure time slightly. For low-sodium diets, use low-sodium broth and taste before adding extra salt. For more recipe ideas that use similar staples, see our curated chicken recipes collection.
Step-by-step instructions
- Gather all ingredients and pat the chicken dry with paper towels. Dry chicken browns better.
- Set the Instant Pot to Sauté and heat the olive oil until shimmering.
- Add the diced onion and minced garlic. Sauté, stirring, until soft and fragrant, about 2–3 minutes. Scrape up any browned bits.
- Place the chicken breasts in the pot in a single layer. Sprinkle salt, pepper, smoked paprika, and the fresh herbs over the chicken. Turn each breast once so seasonings touch both sides.
- Pour in the chicken broth and lemon juice — this gives the pressure something to steam in and infuses the meat with flavor.
- Seal the lid and set the Instant Pot to High Pressure for 10 minutes.
- When the cook cycle ends, allow a natural pressure release for 5 minutes. Then carefully perform a quick release to drop the remaining pressure.
- Open the lid, remove the chicken, and let it rest a couple of minutes. Shred with two forks or slice against the grain. Serve hot over rice or pasta, or use as directed below.
Best ways to enjoy it
This chicken is a blank canvas. Try these serving ideas:
- Classic: spoon over steamed rice with pan juices and a squeeze of fresh lemon.
- Pasta: toss shredded chicken with alfredo or tomato sauce and freshly grated Parmesan.
- Tacos: mix shredded chicken with a little chipotle or taco seasoning and top with slaw.
- Salad topper: slice and serve over mixed greens with vinaigrette and toasted nuts.
- Sandwiches: pile shredded chicken on crusty rolls with mayo, pickles, and lettuce.
Pairings: roasted vegetables, steamed green beans, couscous, or a bright citrus salad. Want inspiration from similar meals? Try other dishes in our collection of chicken dishes for complementary sides and sandwiches.
Storage and reheating tips
- Refrigerate: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days.
- Freeze: Place shredded or sliced chicken in a freezer-safe bag, remove excess air, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently reheat in a skillet with a splash of chicken broth to restore moisture, or microwave covered for short intervals. Internal temperature should reach 165°F (74°C) before serving.
- Safety: Never leave cooked chicken at room temperature for more than 2 hours. Label containers with dates if freezing.
Pro chef tips
- Thickness matters: If breasts are very thick (over 1.5 inches), pound to even thickness or add 2–3 minutes to the pressure time.
- Natural release first: The 5-minute natural release lets fibers relax and keeps juices inside the meat. Skipping it can yield drier results.
- Use tongs for safety when removing hot chicken from the pot.
- Save the cooking liquid: It’s seasoned and can be reduced into a quick pan sauce — simmer with a pat of butter and a teaspoon of cornstarch slurry to thicken.
- For extra flavor, brown the chicken longer on Sauté before pressure cooking, but watch closely so it doesn’t stick.
Creative twists
- Lemon-herb shred: Add extra lemon zest and chopped parsley after shredding for a bright finish.
- Smoky BBQ: Mix shredded chicken with your favorite BBQ sauce for sandwiches or sliders.
- Mediterranean: Add olives, capers, and a splash of white wine to the broth, finish with feta.
- Spicy: Stir in cayenne or chipotle powder with the smoked paprika, or top with sliced jalapeños.
- Low-carb/Keto: Serve over cauliflower rice or a bed of sautéed greens.
Helpful answers (FAQs)
Q: Can I cook frozen chicken breasts in the Instant Pot?
A: Yes — increase cooking to about 12–14 minutes on high pressure and allow a 10-minute natural release. Make sure breasts aren’t frozen together in a single block.
Q: My chicken came out dry. What went wrong?
A: Overcooking or quick releasing immediately can dry meat. Ensure you allow the 5-minute natural release, and adjust pressure time if breasts are thin. Using some fat (olive oil) and acidic liquid (lemon) helps retain moisture.
Q: Can I use bone-in chicken?
A: You can. Bone-in increases cooking time slightly (about 12–15 minutes depending on size) and can add flavor. Ensure internal temp hits 165°F (74°C).
Q: Is the 1 cup of broth necessary?
A: You need liquid for the Instant Pot to build pressure. Use at least 1 cup of broth, water plus bouillon, or another flavorful liquid. Less liquid can cause a burn notice.
Q: How do I thicken the sauce after cooking?
A: Remove the chicken, set Sauté to reduce the liquid, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer until thickened.
Q: Can I double the recipe?
A: Yes, but don’t stack meat too tightly — arrange so steam can circulate. Increase broth only if necessary and check that total volume doesn’t exceed the pot’s max fill line.
Enjoy your meal!
Give this Instant Pot chicken a try tonight — it’s a reliable shortcut to delicious, multi-purpose protein. If you make a variation you love, leave a comment so others can try it too.
Instant Pot Chicken
Ingredients
Method
- Gather all ingredients and pat the chicken dry with paper towels.
- Set the Instant Pot to Sauté and heat the olive oil until shimmering.
- Add the diced onion and minced garlic. Sauté, stirring, until soft and fragrant, about 2–3 minutes.
- Place the chicken breasts in the pot in a single layer. Sprinkle salt, pepper, smoked paprika, and the fresh herbs over the chicken. Turn each breast once so seasonings touch both sides.
- Pour in the chicken broth and lemon juice.
- Seal the lid and set the Instant Pot to High Pressure for 10 minutes.
- When the cook cycle ends, allow a natural pressure release for 5 minutes. Then carefully perform a quick release to drop the remaining pressure.
- Open the lid, remove the chicken, and let it rest a couple of minutes. Shred with two forks or slice against the grain.