This Instant Pot chicken breast recipe delivers tender, juicy results in a fraction of the time compared to traditional methods. It is an ideal solution for healthy meal prep or a quick weeknight dinner that doesn’t sacrifice flavor.
List of ingredients
- 1 teaspoon garlic powder – provides a foundational savory aroma.
- 1 teaspoon onion powder – adds a subtle sweetness and depth.
- 1 teaspoon ground paprika – contributes a mild earthiness and rich color.
- 1 teaspoon Italian seasoning – a blend of herbs for classic savory flavor.
- 3/4 teaspoon salt – enhances all the other spices.
- Ground black pepper to taste – adds a slight spicy bite.
- 2 pounds boneless, skinless chicken breasts (about 4 to 6 breasts) – the primary protein source.
- 2 tablespoons olive oil – used for searing the meat for better flavor.
- 1 cup chicken broth or water – provides the necessary liquid for pressure cooking.
- 1 tablespoon water – used to create the thickening slurry.
- 1 tablespoon cornstarch – thickens the cooking juices into a smooth gravy.
step-by-step instructions
- Season the meat: Mix the garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Vigorously rub and dab the seasoning mixture over all sides of the chicken breasts to help tenderize the meat.
- Brown the chicken: Set the Instant Pot to the “sauté” function and add olive oil. Brown the chicken for 2 minutes on each side, working in batches to avoid crowding the pot and lowering the temperature. Remove the chicken and set it aside on a plate.
- Deglaze the pot: Switch off the Instant Pot. Pour in the chicken broth and use a wooden spoon to scrape all the browned bits off the bottom of the pot to prevent a burn notice.
- Pressure cook: Place the trivet inside the pot and arrange the chicken breasts on top, avoiding stacking them if possible. Lock the lid and pressure cook on HIGH for 5 minutes.
- Release the pressure: After the timer goes off, turn off the unit and allow a natural release for 6 minutes (or 8 minutes for larger breasts). Manually release any remaining pressure before opening the lid.
- Prepare the gravy: Remove the chicken and trivet. Set the pot back to “sauté” and whisk together the water and cornstarch to make a slurry. Stir the slurry into the juices and simmer for 2-3 minutes until thickened, then pour over the chicken.
Professional Cooking Techniques for Better Results
Selecting the Right Chicken Breast Size
Opting for larger, thicker chicken breasts generally results in a juicier final product. Thinner breasts cook through much faster and are more prone to drying out under pressure. Aim for pieces that are relatively uniform in size to ensure they all finish cooking at the same time.
Avoiding the Burn Warning
The burn notice usually occurs when food or thick sauces are stuck to the bottom of the inner pot. Thoroughly deglazing the pot with chicken broth after searing is the most critical step to prevent this. Ensure every brown speck is scraped away before placing the trivet and chicken inside.
Precise Searing for Flavor
Searing is about developing a crust, not cooking the meat through. Limit the browning to exactly 2 minutes per side to avoid burning the paprika and garlic powder, which can turn bitter. If you notice any scorched residue, wipe it out with a paper towel before adding your liquid.
Managing the Natural Pressure Release
A quick release can cause the muscle fibers in the chicken to seize up, leading to a rubbery texture. A short natural release of 6 to 8 minutes allows the temperature to drop slightly and the juices to redistribute. This step is essential for achieving the most tender meat possible.
Practical Ingredient Substitutions
Replacing Chicken Broth with Water
If you do not have chicken broth on hand, plain water works as a functional replacement for the pressure cooking phase. While you lose some depth of flavor in the gravy, the seasoning rub on the chicken provides enough taste. You can also use a bouillon cube dissolved in water for a similar effect.
Alternative Herb Blends
While Italian seasoning is recommended, you can swap it for dried oregano or a mix of thyme and rosemary. For a different flavor profile, try using taco seasoning or lemon pepper. Ensure the replacement has a similar consistency to avoid altering the cooking time.
Cornstarch Alternatives for Gravy
If you are avoiding cornstarch, a slurry made from arrowroot powder or potato starch works effectively. Mix the alternative thickener with an equal amount of cold water before stirring it into the pot. These alternatives often result in a clearer, glossier sauce.
Substituting Olive Oil
Avocado oil or grapeseed oil are excellent substitutes for olive oil because they have higher smoke points. This makes them even safer for the sauté function of the Instant Pot. Avoid using butter for the initial sear as it can burn quickly at high temperatures.
Creative Serving Suggestions
Pairing with Starchy Sides
The savory gravy produced in this recipe pairs perfectly with mashed potatoes or steamed white rice. For a more rustic feel, serve the chicken over roasted baby potatoes. The starch absorbs the excess sauce, ensuring none of the flavor goes to waste.
Vegetable Accompaniments
Bright, crisp vegetables balance the richness of the gravy. Sautéed green beans, roasted asparagus, or air-fried cauliflower are excellent choices. To keep the meal healthy, steam some broccoli and drizzle a small amount of the gravy over the florets.
Using Gravy for Pasta Dishes
Instead of serving the chicken as a standalone breast, slice it into strips and toss it with fettuccine or penne. The cornstarch-thickened juices act as a light sauce that coats the pasta. Add a handful of fresh parsley or parmesan cheese for extra zest.
Storage and Reheating Guidelines
Optimal Refrigeration Methods
Store the cooked chicken in an airtight container in the refrigerator for up to 3 days. To prevent the meat from drying out, pour at least half a cup of the prepared gravy over the chicken before sealing the lid. This creates a moisture barrier that preserves the texture.
Preventing Meat Dryness During Storage
Chicken breast lacks the fat content of thighs, making it susceptible to oxidation and drying in the fridge. Keeping the meat submerged in its own juices is the most effective way to combat this. If you are storing the chicken without gravy, consider wrapping it tightly in foil.
Best Reheating Practices
Avoid using a microwave on high heat, as this often makes the chicken rubbery. Instead, slice the chicken first and reheat it in a pan with a splash of the saved gravy over medium-low heat. This allows the meat to warm through gently while absorbing more moisture.
Cooking Frozen Chicken in the Instant Pot
Adjusting Pressure Cook Time
When using frozen chicken breasts, the cooking time must be increased to ensure the center reaches a safe temperature. Increase the high-pressure cooking time from 5 minutes to 15 minutes. The natural release process remains the same to preserve tenderness.
Modifying the Searing Process
You cannot effectively sear frozen chicken without overcooking the exterior or leaving the interior frozen. Skip the browning step entirely when working with frozen meat. Simply rub the seasonings onto the frozen surface and place the chicken directly on the trivet over the broth.
Troubleshooting Common Issues
Why is the Chicken Dry?
Dryness is usually caused by overcooking or skipping the natural release phase. Ensure you are using a meat thermometer to check that the internal temperature reaches 165°F without going significantly over. Also, ensure the chicken breasts are of similar thickness to avoid uneven cooking.
How to Fix a Thin Gravy
If the gravy is too watery after the initial simmer, mix an additional teaspoon of cornstarch with a teaspoon of cold water. Stir this new slurry into the boiling juices and simmer for another minute. Avoid adding dry cornstarch directly to the pot, as it will create lumps.
Dealing with Bitter Flavors
A bitter taste usually comes from the spices burning during the sauté step. If you see black or dark brown charred bits on the bottom of the pot, wipe them out before adding the broth. If the bitterness is already in the sauce, a pinch of sugar can help balance the flavor.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes, you can use boneless, skinless chicken thighs, but they may require a slightly longer cooking time of 8-10 minutes. Thighs are naturally fattier, so you may find the gravy becomes richer and thicker.
Is it okay to stack the chicken?
It is best to avoid stacking the chicken breasts to ensure even heat distribution. Stacking can cause the seasoning to rub off and may result in some pieces remaining undercooked while others overcook.
How do I know when the chicken is done?
The most reliable method is using an instant-read thermometer to ensure the thickest part of the breast reaches 165°F. Visually, the meat should be opaque throughout with no pinkness remaining in the center.
Print
Juicy Instant Pot Chicken Breast with Savory Gravy
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Diet: General
Description
This Instant Pot Chicken Breast recipe is easy and yields juicy, flavorful meat.
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- ground black pepper to taste
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 tablespoon water
- 1 tablespoon cornstarch
Instructions
- Season: Combine garlic powder, onion powder, ground paprika, salt and pepper. Vigorously rub/dab all over chicken.
- Brown chicken: Set instant pot to “sauté” and add olive oil. Brown chicken 2 minutes on each side, working in batches to avoid crowding pot. Remove chicken and set aside on a plate.
- Add broth: Switch off instant pot. Pour in chicken broth, scraping any browned bits off the bottom of the instant pot.
- Pressure cook: Place trivet in instant pot. Arrange chicken on top (try not to stack). Pressure cook on HIGH for 5 minutes.
- Pressure release: Once cooking time is up, switch off instant pot and do a 6 minute (8 minutes for large chicken breasts) natural release. Then release any remaining pressure manually and remove lid.
- Finish/gravy: Remove chicken and trivet. Set instant pot to “sauté”. Combine water and cornstarch to make a slurry, then stir into juices in instant pot. Stir and simmer until slightly thickened (about 2-3 minutes), then immediately serve with chicken.
Notes
Larger chicken breasts stay juicier. For frozen chicken: skip searing and pressure cook on the trivet for 15 minutes. Use water instead of broth if preferred.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 528 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 60 g
- Cholesterol: 110 mg