I show you how to get a juicy, tender Instant Pot Chicken Breast. From a fresh or frozen skinless/boneless chicken breast. Pressure cooker chicken breasts are a fast and healthy recipe.
Pour the water into the inner liner of the pressure cooker. Set the trivet/metal rack in the pot also.
Rub the chicken breasts with the olive oil.
Rub the spice rub on all sides of the chicken breasts. Set them on the trivet/rack in the pot. Try my Baked Chicken Spice Rub.
Place the lid on the pot and set the steam release knob to the Sealing position.
Press the Pressure Cook (Manual) button or dial, and then the +/- button or dial to select 7 minutes for an 8 oz breast, (a little less than 1 minute per ounce). If cooking multiple breasts, set time for the average size (High Pressure).
When the cook time is finished, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then manually release any remaining pressure/steam.
Open the lid and take the temperature with a meat thermometer. It should read at least 160° and will cook a little more as it rests.
Remove the chicken to a plate and let rest 5-10 minutes, tented with foil, before cutting it as this will help it retain its juices.
1. For best results, weigh the chicken breasts. You can add up the weight and cook for an averaged amount of time (a little less than 1 minute per ounce).
2. Rub the chicken breasts with a little olive oil. I tested this method and I think it helped the chicken breast stay moist and tender.
3. Use the trivet/rack to keep the chicken breasts above the water so they don't boil.
4. Use a Meat Thermometer to check for doneness.
5. The best results with this method is for chicken breasts from about 5 to 10 ounces, and about 1 1/2 inches thick. If one end is a lot thicker, just pound it with a meat mallet, heavy wood spoon, or rolling pin, to thin it a bit.
Try my Baked Chicken Spice Rub