Instant Pot Chicken Breast

This Instant Pot chicken breast recipe delivers juicy, flavorful chicken in a fraction of the time it would take to bake. The chicken cooks directly in a simple honey garlic sauce, making it a complete main dish with very little effort.

It’s a fast and reliable method for cooking chicken breasts, which can often turn out dry. Using the pressure cooker keeps them moist and tender. This recipe is great for busy weeknights and the sauce is easy to make with pantry staples.

Why will you love Instant Pot Chicken Breast?

The high-pressure, moist environment of the Instant Pot cooks the chicken quickly without drying it out, locking in moisture.

The sauce is made directly in the pot, and the chicken cooks in it, infusing it with flavor. This also means fewer dishes to wash.

Using the Sauté function after cooking allows you to thicken the cooking liquid into a rich glaze for the chicken in just a couple of minutes.

Instant Pot Chicken Breast Ingredients

• Chicken Broth: You can use water, but chicken broth (low-sodium is a good choice) adds an extra layer of savory flavor to the sauce.

• Honey: Any standard liquid honey works well here. It provides the sweetness to balance the salty soy sauce.

• Low-Sodium Soy Sauce: Using low-sodium soy sauce helps you control the saltiness of the final dish. If you only have regular soy sauce, consider using slightly less.

• Chicken Breasts: Try to use breasts that are similar in size for even cooking. If one is much thicker than the others, you can pound it slightly to even it out.

• Cornstarch: This is essential for thickening the sauce into a glaze. Do not add it before pressure cooking, as it can interfere with the pot coming to pressure.

Exact quantities are in the recipe card below.

How to Make Instant Pot Chicken Breast

Step 1: Mix the Sauce and Add Chicken

In the inner pot of your Instant Pot, whisk together the water or broth, honey, soy sauce, garlic, and pepper. Place the chicken breasts in the sauce, turning them over to get them coated.

Step 2: Pressure Cook the Chicken

Secure the lid and set the steam valve to the sealing position. Cook on high pressure for the time appropriate for your chicken’s size. The pot will take about 10 minutes to pressurize before the timer starts.

Step 3: Release Pressure and Check Doneness

Once the cooking time is up, perform a quick pressure release. Carefully check that the chicken’s internal temperature has reached 165°F (74°C). Transfer the cooked chicken to a cutting board to rest.

Step 4: Thicken the Sauce

Turn on the Sauté function. In a small bowl, mix the cornstarch with cold water to create a slurry, then whisk it into the bubbling sauce in the pot. Cook for 2-3 minutes until it thickens into a glaze.

What to Serve with Instant Pot Chicken Breast

Serve this chicken over steamed white or brown rice to soak up the sauce. A side of steamed broccoli or green beans completes the meal.

Helpful Tricks for Instant Pot Chicken Breast

For food safety, always ensure chicken is cooked to a minimum internal temperature of 165°F (74°C).

Cooking times are for fresh chicken. For frozen chicken breasts, add 3 minutes to the cook time and perform a 10-minute natural release before venting the remaining steam.

The total time includes about 10 minutes for the Instant Pot to come to pressure before the cooking countdown begins.

Ensure your chicken breasts are of a similar thickness for even cooking. If one is much thicker, you can pound it slightly to a more even thickness.

How to Store and Freeze Instant Pot Chicken Breast

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked chicken and sauce for up to 2 months. Reheat gently in the microwave or in a pan on the stove until warmed through.

Instant Pot Chicken Breast Recipe FAQs

Can I use frozen chicken breasts?

Yes. Make sure the frozen breasts are separated, not frozen together in a block. Add 3 minutes to the cooking time for fresh chicken and use a 10-minute natural pressure release instead of a quick release.

My sauce is too thin. What did I do wrong?

The sauce will be thin right after pressure cooking; this is normal. You must complete the final step of thickening it with a cornstarch slurry using the Sauté function to get a glaze-like consistency.

Can I cook more than 1.5 pounds of chicken?

Yes, you can cook up to about 3 pounds of chicken without changing the amount of sauce or the cooking time, as long as the breasts are in a single layer. The pot will just take longer to come to pressure.

Instant Pot Chicken Breast

Tender chicken breasts cooked in a sweet and savory honey garlic sauce, all made quickly in your pressure cooker.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• ⅓ cup water or low-sodium chicken broth 80 ml
• ¼ cup honey 60 ml
• ¼ cup low-sodium soy sauce 60 ml
• 2 cloves garlic minced
• ¼ teaspoon black pepper
• 1 ½ pounds boneless skinless chicken breasts (2-3 medium), 680g
• 2 teaspoons cornstarch
• 1 tablespoon cold water

Instructions

 

• Pour the water or chicken broth, honey, soy sauce, garlic, and pepper into the inner pot of your Instant Pot. Whisk until the honey is dissolved.
• Add the chicken breasts to the pot, turning to coat them in the sauce.
• Secure the lid, move the steam valve to the 'Sealing' position. Select the 'Pressure Cook' or 'Manual' setting on high pressure. Cook for 8 minutes for small breasts (7-8 oz), 10 minutes for medium (10 oz), or 11 minutes for large (12 oz).
• Once the timer finishes, carefully perform a quick release by moving the steam valve to 'Venting'. Wait for the float valve to drop before opening the lid.
• Check the internal temperature of the thickest part of the chicken with a meat thermometer. It must be at least 165°F (74°C).
• Remove the chicken to a plate or cutting board and let it rest.
• Select the 'Sauté' function. In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water to make a slurry.
• Once the sauce in the pot is bubbling, stir in the cornstarch slurry. Cook, stirring constantly, for 2-3 minutes until the sauce has thickened.
• Slice the chicken against the grain. Serve immediately, topped with the thickened honey garlic sauce.

Notes

For food safety, always ensure chicken is cooked to a minimum internal temperature of 165°F (74°C).

Cooking times are for fresh chicken. For frozen chicken breasts, add 3 minutes to the cook time and perform a 10-minute natural release before venting the remaining steam.

The total time includes about 10 minutes for the Instant Pot to come to pressure before the cooking countdown begins.

Ensure your chicken breasts are of a similar thickness for even cooking. If one is much thicker, you can pound it slightly to a more even thickness.

Keyword Chicken, instant pot, instapot chicken breast, Pressure Cooker, Quick Dinner