Instant Pot Chicken Breast

Make Healthy Weeknight Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast) with Homemade Chicken Gravy. Comforting Instant Pot Chicken Recipe made with real whole food. Super easy and quick family weeknight meal.

Make this Healthy Weeknight Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast) plus rich Homemade Chicken Gravy. Comforting, hearty flavors made with simple real, whole food from your pantry. Super easy & quick weeknight meals!

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5 from 13 votes

Some days where we’re so worn out after a long day of work, kids, chores…we dream of going home (everything clean and tidy), crashing on the couch, and binge-watching netflix to sleep (with a belly full and family happily fed).

If you’re looking for healthy, budget-friendly, and family-friendly yummy recipes for those days, add this Healthy Weeknight Instant Pot Chicken Breast Recipe to your rotation!! 😀

Make Healthy Weeknight Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast) with Homemade Chicken Gravy. Comforting Instant Pot Chicken Recipe made with real whole food. Super easy and quick family weeknight meal.

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Tender & Juicy Instant Pot Chicken Breast smothered in smooth, rich homemade gravy makes a hearty, comforting chicken dinner that’s a winner. 🙂

The best part? Super easy to make with simple real ingredients!

Ingredients for Instant Pot Chicken Breast Recipe


Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast) Ingredients

  • 2 – 4 (1/2 – 2/3 lb, 260g – 305g each) boneless chicken breasts, skin or skinless
  • 1 (200g) medium onion, diced
  • 4 (14g) garlic cloves, roughly minced
  • 2 (180g) medium carrots, chopped
  • 1 (61g) stalk celery, chopped
  • 1 cup (250ml) unsalted chicken stock
  • 1 – 2 tablespoons (15 – 30ml) olive oil
  • A dash of sherry wine
  • 1 bay leaf
  • A pinch of dried rosemary
  • A pinch of dried thyme
  • Salt and ground black pepper to taste
  • Thickener: 2.5 tablespoons (22.5g) cornstarch + 3 tablespoons (45ml) cold water

Tools for Instant Pot Chicken Breast Recipe


Make Healthy Weeknight Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast) with Homemade Chicken Gravy. Comforting Instant Pot Chicken Recipe made with real whole food. Super easy and quick family weeknight meal.

Time to cook some delicious Instant Pot Chicken Breast! 🙂

Instructions for Instant Pot Chicken Breast Recipe


Step 1
Prepare Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function).

how to use instant pot - saute more function

Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).

Step 2
Prepare Chicken Breasts

Ingredients

2 – 4 (1/2 – 2/3 lb, 260g – 305g each) boneless chicken breasts, skin or skinless
Salt and ground black pepper to taste

Pat dry the chicken breasts’ skin with paper towels.

Season with generous amount of kosher salt and ground black pepper.

Step 3
Brown Chicken Breasts

Ingredients

1 – 2 tablespoons (15 – 30ml) olive oil
Seasoned chicken breasts
Salt and ground black pepper to taste

Pour 1 – 2 tbsp (15ml – 30ml) olive oil in pressure cooker. Ensure to coat oil over whole bottom of the pot.

Place 2 chicken breasts (skin side down) in the Instant Pot. Do not overcrowd the pot.

Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast): place chicken breasts with the skin side down in Instant Pot Electric Pressure Cooker, then season with salt and ground black pepper

Season the meat side with more kosher salt and ground black pepper.

Brown the skin side (don’t touch it for 3 ½ minutes).

*Pro Tip: The chicken skin will stick to the inner pot in the beginning, but it will release itself at the 3-minutes mark.

Flip and brown the meat side for 1 ½ minutes. Remove and set aside.

Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast): flip chicken breast in Instant Pot Multicooker and brown the meat

*Note: If you are preparing 4 chicken breasts, repeat this step for the other 2 chicken breasts.

Step 4
Sauté Onion and Garlic

Ingredients

1 (200g) medium onion, diced
4 (14g) garlic cloves, roughly minced

Salt and ground black pepper to taste

Add diced onion in the pressure cooker. Sauté for roughly 2 ½ minutes until soften and lightly browned.

Add minced garlic and sauté for another 30 seconds until fragrant.

Season with kosher salt and ground black pepper.

Step 5
Sauté Celery and Carrot

Ingredients

2 (180g) medium carrots, chopped
1 (61g) stalk celery, chopped
Salt and ground black pepper to taste

Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 3 minutes).

Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast): saute diced onion, minced garlic, chopped celery, chopped carrots in Instant Pot Multicooker until fragrant and lightly browned.

Optional layer seasoning: taste and season with more kosher salt and ground black pepper.

Step 6
Deglaze

Ingredient & Tool

A dash of sherry wine

Bamboo Wooden Spoons

Add a dash of sherry wine in the Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.

Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast): add a dash of sherry wine in Instant Pot Multicooker and deglaze by scrubbing the bottom of the pot.

Step 7
Pressure Cook Chicken Breasts

Ingredients

1 cup (250ml) unsalted chicken stock
1 bay leaf
A pinch of dried rosemary
A pinch of dried thyme
A pinch of salt
Browned chicken breasts

Add 1 cup (250ml) unsalted chicken stock, 1 bay leaf, a pinch of salt, rosemary, and thyme (rub the herbs with your fingers to “activate” them).

Give it a quick stir and layer 2 – 4 browned chicken breasts on top.

Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast): add remaining ingredients and chicken breasts in Instant Pot Electric Pressure Cooker and pressure cook chicken breast.

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 5 minutes, then 10 minutes Quick Release (after pressure cooker has finished cooking, wait 10 minutes then carefully release the remaining pressure).

Turn off the heat. Open the lid carefully.

Step 8
Thicken Gravy

Ingredients & Tool

Thickener: 2.5 tablespoons (22.5g) cornstarch + 3 tablespoons (45ml) cold water
Salt and ground black pepper to taste

Set aside the cooked chicken breasts on a chopping board.

Press Cancel button, then Sauté button to heat up the sauce.

In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water.

Mix it in one third at a time until desired thickness.

Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast): thicken homemade chicken gravy with cornstarch

Taste the gravy and season with more salt & black pepper if necessary.

Step 9
Serve Instant Pot Chicken Breasts


Slice Instant Pot Chicken Breasts & serve with homemade Instant Pot Chicken Gravy with your favorite Instant Pot Side Dishes.

Make Healthy Weeknight Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast) with Homemade Chicken Gravy. Comforting Instant Pot Chicken Recipe made with real whole food. Super easy and quick family weeknight meal.

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Make Healthy Weeknight Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast) with Homemade Chicken Gravy. Comforting Instant Pot Chicken Recipe made with real whole food. Super easy and quick family weeknight meal.

Instant Pot Chicken Breast

Make Healthy Weeknight Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast) with Homemade Chicken Gravy. Comforting Instant Pot Chicken Recipe made with real whole food. Super easy and quick family weeknight meal.
5 from 13 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total: 55 minutes
Servings: 4 -6
Calories: 420kcal
Author: Amy + Jacky

Ingredients

  • 2 - 4 (1/2 - 2/3 lb, 260g - 305g each) boneless chicken breasts , skin or skinless
  • 1 (200g) medium onion , diced
  • 4 (14g) garlic cloves , roughly minced
  • 2 (180g) medium carrots , chopped
  • 1 stalk (61g) celery , chopped
  • 1 cup (250ml) unsalted chicken stock
  • 1 - 2 tablespoons (15 - 30ml) olive oil
  • A dash of sherry wine
  • 1 bay leaf
  • A pinch of dried rosemary
  • A pinch of dried thyme
  • Salt and black pepper to taste

Thickener

  • 2.5 tablespoons (22.5g) cornstarch
  • 3 tablespoons (45ml) cold water

Instructions

  • Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  • Prepare Chicken Breasts: Pat dry the chicken breasts’ skin with paper towels. Season with generous amount of kosher salt and ground black pepper.
  • Brown Chicken Breasts: Pour 1 - 2 tbsp (15ml - 30ml) olive oil in pressure cooker. Ensure to coat oil over whole bottom of the pot. Place 2 chicken breasts (skin side down) in the Instant Pot. Do not overcrowd. Season the meat side with more kosher salt and ground black pepper. Brown the skin side (don’t touch it for 3 ½ minutes). Flip and brown the meat side for 1 ½ minutes. Remove and set aside.*Pro Tip: The chicken skin will stick to the inner pot in the beginning, but it will release itself at the 3-minutes mark.
    *Note: If you are preparing 4 chicken breasts, repeat this step for the other 2 chicken breasts.
  • Sauté Onion and Garlic: Add diced onion in the pressure cooker. Sauté for roughly 2 ½ minutes until soften and lightly browned. Add minced garlic and sauté for another 30 seconds until fragrant. Season with kosher salt and ground black pepper.
  • Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 3 minutes).
  • Optional layer seasoning: taste and season with more kosher salt and ground black pepper.
  • Deglaze: Add a dash of sherry wine in the Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
  • Pressure Cook Chicken Breasts: Add 1 cup (250ml) unsalted chicken stock, 1 bay leaf, a pinch of salt, rosemary, and thyme (rub the herbs with your fingers to “activate” them). Give it a quick stir and layer 2 - 4 browned chicken breasts on top. Close lid and pressure cook at High Pressure for 5 minutes + 10 minutes Quick Release (after pressure cooker has finished cooking, wait 10 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
  • Thicken Gravy: Set aside the cooked chicken breasts on a chopping board. Press Cancel button, then Sauté button to heat up the sauce. In a small mixing bowl, mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water. Mix it in one third at a time until desired thickness. Taste the gravy and season with more salt & black pepper if necessary.
  • Serve: Slice chicken breasts & serve with gravy with your favorite side dishes.
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Nutrition:

Calories: 420kcal | Carbohydrates: 13g | Protein: 39g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 158mg | Potassium: 617mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5210IU | Vitamin C: 5.3mg | Calcium: 46mg | Iron: 1.6mg
Course: Appetizer, Brunch, Dinner, Ingredient, Lunch, Main Course, Meat, Quick Meals, Super Easy
Cuisine: American
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

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Make Healthy Weeknight Instant Pot Chicken Breast Recipe (Pressure Cooker Chicken Breast) with Homemade Chicken Gravy. Comforting Instant Pot Chicken Recipe made with real whole food. Super easy and quick family weeknight meal.

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Al Kadar
User
Al Kadar

This turned out great even though I’m pretty sure I misinterpreted the pressure settings instructions. After reading them several times I decided to set the pressure time to 15 minutes, 5+10. I cooked the first 5 minutes as usual but beginning with minute number 6 I opened the quick release and continued to cook on high while all the time it was spewing steam. At about 4 minutes I figured this can’t be right so I shut off the heat and let the pressure continue to release. Once all the pressure was released and the valve had fallen I opened… Read more »

Pressure Cooker
Instant Pot DUO 80
Margaret Phlipot
User
Margaret Phlipot

1st chicken recipe I’ve tried. Wonderful and easy. Made it while I was eating breakfast and put it on keep warm when done while I ran errands. Got home at lunch, made the gravy and WOW, what a great lunch.5 stars

Pressure Cooker
Instant Pot DUO 60
Roberta Gwynn
User
Roberta Gwynn

Delicious! I substituted tarragon for rosemary, because my husband dislikes rosemary, and the gravy was so yummy!5 stars

Karen Ussery
User
Karen Ussery

Fantastic. You will be spoiled from eating any chicken that was not done with this recipe.5 stars

Becky
User
Becky

I’ve never used wine for cooking. Can you share the brand of sherry you use? Do I get it in the regular wine section of a grocery store or is it specifically a cooking wine like I would get in the baking section of the store? I’m sort of wine illiterate. ?

Thanks
Becky

robert ladd
User
robert ladd

this chicken and the gravy you make is delicious.5 stars

Katie
User
Katie

Hi, thanks for your detailed recipes! You guys have been a reliable source for IP!

Question: I have a whole chicken cut in pieces (thigh, drum, breast) that I plan to IP in a stew. Any suggestions for cooking them altogether without drying out the breast? Do you think I should cook the dark meat for 10 min and then add the breast for another 5 min? Thanks!

Suzy Berens
User
Suzy Berens

Can this be made without the carrots? If so, does that effect the cooking time?

Julie
User
Julie

I am looking forward to making this, as every recipe of yours that I’ve tried has come out amazing. My question is are any changes to the cooking time or sauté time needed if I am using boneless, skinless chicken breasts, as this is what I have in the house?

Michael
User
Michael

Made this for myself and my 3 kids (1yo, 3yo, and 5yo) while my wife was at work tonight. We all loved it! I almost didn’t leave any leftovers because it tasted so good!5 stars

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