Instant Pot Chicken Breast

Storing and Planning Ahead

Keeps in the fridge for up to 4 days, covered with a little of the cooking liquid.

How to Make Instant Pot Chicken Breast

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1. Mix the garlic powder, paprika, thyme, salt and pepper and rub it over the chicken on both sides.

   Mark done

2. Pour the stock into the Instant Pot or pressure cooker and set the trivet inside. Lay the chicken on it in a single layer.

   Mark done

3. Close and seal the lid. Cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes before releasing any that remains.

   Mark done Start 8 min timer

4. Lift the chicken out, rest it for 5 minutes, then slice or shred. Spoon over a little of the cooking liquid mixed with the lemon juice.

   Mark done Start 5 min timer

Worth Knowing

• Pick breasts of a similar size; mixed sizes cook unevenly.
• If your breasts are very thick, halve them horizontally so they are done in the same time.
• Check the thickest part before serving; it should be white all the way through.

Good Alongside

Steamed broccoli · A green salad · Cauliflower rice

Swaps and Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Questions About Instant Pot Chicken Breast

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.