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 9 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 9 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: 104.2% | Vitamin C: 6.4% | Calcium: 4.6% | Iron: 9.1%
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.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. 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

  2. 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!

    1. Hi Suzy,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. The cooking time will be the same.

      Happy New Year & please take care
      Jacky

  3. 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?

    1. Hi Julie,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. You can reduce the cooking time by a minute.

      Happy New Year & please take care
      Jacky

  4. 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. Great recipe. I modified it to be low-FODMAP as follows: Smash the garlic (don’t mince) and cook it in the oil first. Remove the garlic when lightly browned and discard. Cook the chicken per the recipe. Omit the onion, cook the celery and carrots, and halfway through cooking those add the green parts only of a bunch or two of scallions (just cut them with scissors directly into the pot). Use a low-FODMAP chicken broth, and otherwise follow the recipe. Turned out fantastically. Thank you!

  6. How do the carrots and celery come out? I have not had any luck with cooking vegetable the chicken. It comes out mushy. Any tips?

    1. Hi Stacy,

      thank you for your question 🙂

      For this recipe, the carrots and celery will be soft as they are mostly there to add flavor to the gravy.

      Please take care & have fun cooking
      Jacky

  7. I bought the Instant Pot 2 weeks ago and have made this recipe twice already! I got a “delicious!” and “thumbs up!” from my husband which is something very hard to do!! I am a very slow cook but was able to get it on the table within 1 hour after getting home at 7PM from work. I feel great about giving my family the food I made from scratch and so yummy! Thank you for the recipe and for inspiring me to continue to keep trying!!

    -Yoko

  8. Hello Amy & Jacky!
    I love all your recipes and would like to try this one but instead of chicken breast, can I use 4-6 bone in chicken thighs? If so, how long should I pressure cook the chicken and natural release? Thank you so much in advance!

    1. Hi Trish,

      thank you for your kind words and question 🙂

      Chicken thighs will work just fine. They will take 6 minutes and 10 minutes natural release.

      Take care & have fun cooking
      Jacky

  9. I just got my pressure cooker today for my birthday
    I’m going to try this chicken recipe today
    Can I add rice to it ?

    1. Hi Christina,

      Happy Birthday and congrats on your new Pressure Cooker 🙂

      Adding rice to the recipe is not ideal as the chicken breast will be overcooked.

      Please take care & have fun cooking
      Jacky

  10. This was delicious! I did 2 bone in chicken breasts and used red wine instead of sherry.
    Next time I think I’d add some cubed potatoes and it’ll be a full meal. Thanks for sharing it!

  11. This dish is delicious! I did not use the whole cornstarch mixture though and I run out of rosemary, but still it’s delish! Will surely add this to my go to recipes ?

  12. The other night I made your bbq whole chicken ( will absolutely make again ). My question is, the stock left over from it, could I use it for this or any other recipe? Thank you

    1. Hi Terri,

      Thank you for your kind words and question 🙂

      Yes, you can use the leftover stock for other recipes. Make sure to reduce the amount of salt as the leftover stock is already salty.

      Take care & have fun cooking
      Jacky

  13. Hi Amy and Jacky! Our family loves all ur recipes!! We r making this chicken breast today, is it 5+10 natural release or quick release? Just to be sure! Thanks!!

    1. Hi Queenie,

      thank you for your question and kind words 🙂

      If the pressure is not fully released after 10 minutes, you can release the remaining pressure by turning the venting knob to venting position.

      Take care & have fun cooking
      Jacky

  14. I used 2 chicken breast but used 3 min high pressure and quick release when the machine turned off ..the chicken was still dry..what am I doing wrong..the chicken breasts had no skin nor bone

    1. Hi Donna,

      Sorry for the late reply as we are still in the middle of moving.

      The skin (& bone) will actually protect the chicken breast from drying out so it is best to remove the skin after pressure cooking.

      Take care & have fun cooking
      Jacky

  15. Dear Amy and Jacky,
    I just finished making this for my husband. He is THE FUSSIEST eater. He said that this was the “Best Chicken ever”. I mentioned before that he was not impressed that I had purchased him the Instant Pot for Christmas. I actually filled out a return request to Amazon. Then I discovered your site and decided to brave this myself. I have never been the cook in the family.
    So thank you for your awesome recipes.

  16. The gray was so delicious and tasted rich without heavy ingredients. The chicken…came out next to dry. The gravy made eating it possible. How can I make this and get juicy chicken?

    1. Hi Julie,

      thank you for your feedback and question 🙂

      The chicken breast shouldn’t be dry with 5 minutes + 10 minutes Natural release as long as they are skin-on.

      Were the chicken breast served immediately or were they in keep warm mode or on the table for a longer time?

      I would recommend brining as it will keep the chicken more moist.

      Have a great weekend!
      Jacky

    2. This is only my second attempt at the instant pot and am still getting used to what release is used when. After reading through the comments I realize now that I made a happy mistake. I did a quick release after the 5 minutes of pressure cooking….even though it did not take 10 minutes for all of the pressure to release, I waited the full 10 minutes before opening it. I ended up with super juicy boneless/skinless chicken breast! Delish!!

  17. I am also new to the IP Looking forward to making this recipe tonight. Will it make any difference if I take the skin off the chicken. I know it will cut the calories. but does it need the extra oil from the skin.

    I have tried many of your recipes and they are all delicious. It is amazing ho much more flavour you get from the IP.

    1. Hi Ann,

      thank you for your kind words and question 🙂

      The skin will protect the meat from getting dried.

      I would recommend taking off the skin after pressure cooking.

      Have a wonderful week ahead!
      Jacky

  18. I was hoping to make this chicken tonight as my first recipe, opened my instant pot did my water test. It came to pressure, then 1 minute into the steam cycle it let out a very loud hiss and a big puff of steam from under the lid. It was really loud (my kids heard it outside!) I turned it off, waited for pressure to release naturally, rewashed the sealing ring to check for debris, put it back on, tried again and the same thing happened! I assume there is no way that is normal. Any thoughts on what’s wrong?

    1. Hi Rachel,

      thank you for your question.

      It is not normal with the loud noise.

      Contact the Instant Pot company and see what they say!

      Happy New Year to you and your family
      Jacky

  19. I am very new to the Instant pot. I have the Duo. I would like to try this recipe tonight, but can I use frozen chicken breast, and would I need to increase the time? Or do they need to be thawed?

    1. Hi Carrie,

      thank you for your question 🙂

      For this recipe it is best to thaw the chicken breast.

      To cook frozen chicken breast, you will want them to be at least 90% submerged into the cooking liquid.

      Happy New Year to you and your family!!
      Jacky

  20. I am very new at the instant pot and also pressure cooking. I do not totally understand your instructions for pressure cooking ie: 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)
    So after the 5 mins of high pressure, do I do quick release and let it sit for 10 mins since now it is in keep warm mode or do I keep it cooking on high pressure but have the quick release valve open?

    Love how your have pictures along with the recipes for a “newbie” like myself!! Smells delicious so far! Thank you!

    1. Hi Jody,

      thank you for your kind words and question 🙂

      It means after 5 minutes of High pressure cooking, let it sit for 10 minutes before turning the venting knob to venting position to release the remaining pressure.

      Take care & have fun cooking
      Jacky

  21. Hello! This sounds amazing and just what I want for a weekday meal. I’m wondering if I can pop a few potatoes into the pot and cook them at the same time? Would that impact cooking time at all?

    Really enjoying all your recipes!

    1. Hi Jennifer,

      thank you for your question and kind words 🙂

      You can cut up potatoes into 8 pieces per potato. The chicken breast will overcook a bit as the get up to pressure time will be longer.

      The pressure cooking time will stay the same.

      I would recommend using chicken thighs and increase the pressure cooking time by 1 minute.

      Take care & have fun cooking
      Jacky

  22. Hi Jacky,
    Thanks for your quick response and I really appreciate the advice that doubling the sauce would overcook the chicken due to extra get up the pressure time.
    Do you have any advice on how to alter the cook time so I could double the sauce and not overcook the chicken? Maybe reduce the cook time or pressure release time by a minute or two?

    Also, this is our new favorite dish! I made it again last night and it was just as awesome as the first night. We serve it with potatoes and steamed veggies and pour the sauce on everything!

    1. Hi Rian,

      It’s great to hear from you again. Thank you for your kind words and question 🙂

      I would recommend reducing the cooking time by 1 minute and the natural release time by 2 minutes.

      Take care & have a great week!
      Jacky

  23. Hi, I made this tonight with 2 breasts and it was awesome! We want to do it again with 4 breasts so we can have leftovers and i plan to double the sauce and everything, but my question is: the 2 breasts took up most of the pot, similar to your picture above… for four breasts should I just stack them on the original 2 or use a trivet or something? there would not be enough room for 4 breasts to have their own space. should I add extra cook time? It was absolutely perfect tonight following your recipe with two breasts, I just want the same great results again!

    1. Hi Rian,

      thank you for your kind words and question 🙂

      Doubling the sauce will increase the get up to pressure time and will overcook the chicken breasts so I would recommend against that.

      You can lightly layer the other 2 chicken breasts on top of the two chicken breasts or you can place the 4 chicken breasts on their sides without packing them too tightly.

      Take care & have fun cooking
      Jacky

  24. I am so excited to make this for family dinner. How would you recommend I double the recipe to make 8 breasts and have enough gravy for everyone?

    Thank you!

    1. Hi Yin,

      So happy to hear from you 🙂

      I would layer a trivet on top of the first 4 chicken breasts and place the other 4 chicken breasts on top.

      I think the gravy will be enough for 8 people if it is used to drizzle on top of the chicken breast 🙂

      Take care & have fun cooking
      Jacky

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