Description
Instant Pot chicken breast is easy, juicy, and fast! Use my time chart to make it from fresh or frozen chicken, then enjoy whole or shred.
Ingredients
Scale
- 4 lb boneless skinless chicken breast
- 1 tbsp Italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 cup reduced sodium chicken broth
Instructions
- Step 1: Place the chicken into the Instant Pot. Season with Italian seasoning (if you like), sea salt, and black pepper. Pour the chicken broth around the sides of the chicken.
- Step 2: Close the lid and select the either the “Poultry” or “Manual” setting. Set the time to 8 minutes for fresh chicken breast, or 13 minutes for frozen chicken breast — or use the time chart in the post above to cook other weights. (These times are for typical 8 ounce chicken breasts. If yours are larger, add a couple of minutes.)
- Step 3: When the time is up, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to “Vent” for quick release if you’re in a hurry, or continue natural release for the most tender texture.
- Step 4: Unplug the pressure cooker and use two forks to shred the chicken. (I prefer to do this right in the pressure cooker, mixing with the juices.) Drain if serving right away, or store with the broth to retain moisture.
Notes
Store in an airtight container in the refrigerator for up to 3-5 days. After letting it cool, portion into zip lock bags and freeze flat for 3-6 months.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 105 kcal
- Sugar: 0.1 g
- Sodium: 180 mg
- Fat: 2.4 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 0.3 g
- Fiber: 0.1 g
- Protein: 19.4 g
- Cholesterol: 75 mg
Keywords: Instant Pot, shredded chicken, meal prep, chicken breast, keto, paleo, whole30