Instant Pot Chicken Breast Recipe

I’ve found that my weeknight dinners often fall into a predictable rotation, making me crave something different.

This **instant pot chicken breast recipe** transforms a simple ingredient into a restaurant-quality meal with minimum fuss. You get juicy chicken on the inside with a vibrant, creamy filling that practically guarantees clean plates. We’re stuffing boneless chicken breasts with a sun-dried tomato and herb filling, making it feel “fancy” while remaining completely family-friendly. The Instant Pot makes this whole process foolproof and quick, perfect for busy evenings when I need a healthy dinner idea fast. If you’re looking for an easy **instant pot chicken breast recipe**, this one delivers big flavor in less time than it takes to preheat the oven. This specific **instant pot chicken breast recipe** features a rich, creamy sun-dried tomato filling and is one of our favorite high-protein meals. You won’t believe how little effort it takes to create this impressive result.

Ingredients

• 4 boneless, skinless chicken breasts (approx. 1.5 lbs / 680g total)
  Choose evenly sized pieces for consistent cooking. Pat them dry thoroughly before slicing the pocket.
• 2 tablespoons (30 ml) olive oil
  Used for searing the chicken breasts to lock in moisture and flavor. Any high-heat oil (like avocado oil) works as a substitute.
• 1 cup (240 ml) vegetable broth
  Provides the liquid necessary for pressure building in the Instant Pot. Use chicken broth for a richer flavor, or water for a lighter profile.
• 4 oz (115g) full-fat cream cheese, softened
  This is the creamy base for the filling. Ensure it’s fully softened at room temperature for easy mixing. If you prefer a lighter, low-carb filling, use softened Greek yogurt as a substitute.
• 2 oz (60g / approx. 1/2 cup) oil-packed sun-dried tomatoes, drained and finely chopped
  Provides a rich, savory and slightly sweet flavor to the filling. Drain well to prevent excess oil from making the filling too loose.
• 2 cloves garlic, minced
  Adds aromatic depth to the creamy filling. For convenience, pre-minced garlic can be used.
• 2 tablespoons (10g) fresh basil, finely chopped
  Fresh herbs are essential here for bright flavor. Do not substitute dried basil; it lacks the necessary punch.
• 1/2 teaspoon (2.5 ml) dried oregano
  Complements the Italian flavors of the sun-dried tomatoes. Provides a deeper herbal base than just the fresh basil.
• 1/4 teaspoon (1.25 ml) salt and 1/8 teaspoon (0.6 ml) black pepper
  Standard seasoning for the filling. Adjust amounts based on the saltiness of your broth and sun-dried tomatoes.
• Pinch of red pepper flakes (optional)
  Adds a subtle warmth to balance the cream cheese. Omit if serving to young children who are sensitive to spice.
• 1 tablespoon (5g) fresh parsley, finely chopped, for garnish
  Used to brighten the final presentation. Add just before serving for best color and flavor.

Instructions

Here’s how to make a perfect stuffed **instant pot chicken breast recipe** in just a few simple steps. Be sure to sear the chicken for the best results, as it locks in moisture and adds a great texture.

1. Prepare the filling.
   In a small bowl, combine the softened cream cheese, finely chopped sun-dried tomatoes, minced garlic, chopped fresh basil, dried oregano, salt, black pepper, and optional red pepper flakes. Mix until completely smooth and evenly incorporated; ensure no large lumps remain.
2. Slice and stuff the chicken breasts.
   Pat chicken dry with paper towels. Using a sharp knife, carefully slice a deep pocket horizontally into the thickest part of each chicken breast, being careful not to cut all the way through the sides or ends. Fill each pocket evenly with the cream cheese mixture, then secure the opening with a toothpick if necessary to keep the filling inside during cooking. I always secure mine with a toothpick to prevent oozing during pressure cooking, especially when making a large batch for meal prep.
3. Sear the chicken (recommended step for maximum flavor).
   Add olive oil to the Instant Pot inner pot and select “Sauté” on “Normal” heat. Once hot, place the stuffed chicken breasts in the pot (you may need to do this in batches if you have a smaller model). Sear for 2-3 minutes per side until lightly golden brown. Remove the chicken from the pot and set aside.
4. Pressure cook the chicken.
   Pour the vegetable broth into the Instant Pot inner pot. If you skipped searing, add the chicken breasts directly to the pot. If you seared, return the chicken to the pot, nestling them in the broth. Close the lid and set the sealing valve to “Sealing.” Select “Manual” or “Pressure Cook” on High pressure for 8 minutes. This quick **instant pot chicken breast recipe** cooks fast, so don’t add additional time unless you’re using very thick breasts.
5. Release pressure and rest.
   Once cooking is complete, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully turn the sealing valve to “Venting” for a Quick Release (QR) of any remaining pressure. Once the pin drops, open the lid. Carefully transfer the chicken breasts to a cutting board and let them rest for 5 minutes to keep them juicy. If you find the chicken breasts appear dry immediately after cooking, make sure to rest them; this helps redistribute the juices for tender results.
6. Finish the sauce and serve.
   While the chicken rests, you can optionally select “Sauté” again to reduce the cooking liquid into a light pan sauce for 2-3 minutes, stirring occasionally until slightly thickened. Remove any toothpicks. Slice each chicken breast crosswise into 3-4 thick pieces to reveal the filling. Drizzle with the pan sauce and garnish generously with fresh parsley.

Tips for the Juiciest Instant Pot Chicken Breast Recipe Results

To ensure perfect doneness in the pressure cooker, always aim for chicken breasts of uniform thickness. If one side is much thinner than another, use a meat tenderizer or rolling pin to lightly pound the thickest part for even cooking.

Resting the chicken after cooking is non-negotiable for juicy results. The 5-minute rest period allows the internal juices to redistribute. Skipping this step results in dry chicken, regardless of how perfectly this instant pot chicken breast recipe was cooked.

Use a quick-read thermometer to verify doneness. The internal temperature should reach 165°F (74°C) at the thickest part before you remove the chicken from the pot.

Easy Side Dishes for Stuffed Chicken

This rich, high-protein instant pot chicken breast recipe pairs wonderfully with simple sides that balance the flavor.

• Serve over creamy mashed potatoes to soak up the pan sauce.
• For a lighter option, pair with roasted asparagus or steamed green beans.
• For a heartier meal, serve alongside buttered egg noodles or a simple rice pilaf.

FAQs

Q: Can I use frozen chicken breasts for this recipe?

A: No, it is not recommended for this specific instant pot chicken breast recipe. Stuffing frozen chicken breasts is nearly impossible, and cooking times for frozen chicken are variable. Always thaw the chicken completely before starting this recipe.

Q: How do I prevent the filling from leaking out during cooking?

A: Make sure not to overfill the pocket and secure the opening with toothpicks if needed. The pressure cooking method generally keeps the filling contained better than oven-baking.

Q: How can I double this recipe for a larger family?

A: You can double the ingredients as long as the chicken fits in a single layer in your Instant Pot. The cooking time (8 minutes) remains the same, but you may need to add 1-2 minutes for larger, thicker breasts.

Q: What is the benefit of searing the chicken first?

A: Searing adds a beautiful golden crust and deepens the flavor of the chicken (the Maillard reaction). It also helps lock in moisture. While optional, it elevates the final dish significantly.

Q: Can I make this with chicken thighs?

A: Yes, boneless, skinless chicken thighs will work, but they often cook faster than breasts. Reduce the pressure cooking time to 6-7 minutes for thighs to avoid overcooking. Thighs are also great for high-protein meal prep.

Q: How long does this instant pot chicken breast recipe last for meal prep?

A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This makes for great healthy eating options throughout the week. Reheat gently in the microwave or oven until warmed through.

Q: Is this recipe low-carb or keto-friendly?

A: Yes, this recipe is naturally low-carb and high-protein. To ensure it fits a keto diet, make sure you use full-fat cream cheese and avoid serving it with high-carb sides like pasta or rice.

Conclusion

The Instant Pot truly shines when making recipes like this, delivering juicy results in a fraction of the time. This stuffed instant pot chicken breast recipe is now a family favorite for its rich flavor and easy cleanup, making weeknight dinners stress-free.

Pin this recipe to save it for later, so you can easily pull it up next time you need an impressive meal fast.

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