Juicy Instant Pot Chicken Breast Recipe

This instant pot chicken breast recipe uses Mediterranean spices and gives you juicy and tender chicken breast every time. It’s simple, easy and quick! 

There is so much you can do with chicken breast. You can make stuffed chicken breast, sheet pan Mediterranean chicken or turn it into a one pan Greek chicken and rice that’s ready in no time! Making chicken breast in the instant pot can also give you flavor-packed chicken. A quick sear on each side locks the juice inside and makes this the best instant pot chicken breast ever! Make sure to read through tips and tricks, video, and serving suggestions.

Cooking chicken breast in your instant pot 

If you own an instant pot, you know it’s a lifesaver when it comes to making dinner. We have previously talked about instant pot poached chicken which is perfect for making chicken salad or adding to a quick instant pot chicken soup for some extra protein. I also have a step-by-step tutorial on how to make instant pot chicken and rice, an easy recipe that’s made entirely in one pot, packed with veggies and so much flavor!

Today I’m going to show you how to cook juicy chicken breast in the instant pot flavored with fresh Mediterranean spices. This is an easy chicken recipe that’s perfect for a quick dinner with a side of veggies. 

Why this recipe works

I love cooking chicken breast in the instant pot for a few reasons:

• It’s quick: It takes only 20 minutes to make this recipe and most of it is hands-off. 
• It’s very versatile: You can do so much with the cooked chicken breast: from salads and sandwiches to a complete meal. More on that below. 
• Juicy chicken every time: Nothing is worse than dry chicken breast. This foolproof method of cooking gives you super moist and tender chicken breast every time. 

The ingredients 

Chicken breast

For this recipe, you need boneless skinless chicken breast. If using frozen chicken, make sure it’s thawed completely before you start cooking. The cooking time listed is for three regular-sized chicken breasts (6-8 oz).

Spices

I used a mix of onion powder, garlic powder, oregano, paprika, salt and pepper. You can use cayenne pepper if you like the chicken to be spicy. 

Olive oil

A couple tablespoons of extra virgin olive oil is used to sear the chicken in the instant pot. 

Chicken stock

We use chicken stock to cook the chicken breast. This adds even more flavor to the chicken. 

Preparation instructions

Season the chicken

In a small bowl, mix onion powder, garlic powder, oregano, paprika, salt, and black pepper. Pat dry the chicken on both sides. Rub the spice mix generously on both sides of the chicken breast. 

Sear in the instant pot

Press the “saute” button and heat some olive oil in the instant pot.  Sear the chicken breasts in the instant pot for about 2-3 minutes on each side. Transfer them to a plate. 

Cook the chicken

Pour the chicken stock into the instant pot and scrape the brown bits at the bottom (they hold all the flavor!). Place the trivet in the instant pot and place the chicken breasts on the trivet. Lock the lid and make sure the valve is on “sealing”. Press the “cancel” button and then the “pressure cook” or “manual” button. Make sure it’s on high pressure and set the timer for 6 minutes. 

Do a natural pressure release

Once the cooking time is done, let the pressure release naturally for five minutes. Then do a quick release. Check out this article to read more about natural and quick pressure release.

Serving options

There are so many ways to serve this juicy chicken breast. Here are some of my favorites:

• Serve it as a light lunch with some Mediterranean salad or Mediterranean potato salad. 
• Slice it and turn it into a wrap with some pita, lettuce, tomatoes, onion and homemade tzatziki sauce.
• Have it as a complete meal with some instant pot brown rice or oven roasted vegetables. 

What to do with the leftovers

First, let’s talk about that liquid gold you have at the bottom of the instant pot. The liquid you used to cook the chicken is full of flavor. You can make it into a quick gravy/sauce by adding some slurry (1 tbsp cornstarch mixed with ⅓ cup water) to it and cook it on “saute” for a few minutes for it to thicken. You can then serve it with the chicken!

As for the chicken breast, luckily, this recipe keeps very well in the fridge. Simply place the leftovers in an airtight glass container and refrigerate for up to 4 days. 

Notes and tips to make perfect instant pot chicken breast

• If using bone-in chicken breast, the cooking time will change and instead of 6 minutes of high pressure cooking, it will be 8 minutes plus 10 minutes of natural pressure release. 
• Can I make this with frozen chicken? Since the recipe calls for seasoning and searing the chicken on both sides, this recipe cannot be made with frozen chicken. If you have frozen chicken, let it thaw completely before using it in the recipe. 
• Make sure not to overcook the chicken. 6 minutes in enough for a regular sized chicken breast. 
• Like your chicken spicy? Add ¼ to ½ tsp cayenne pepper to your spice mix.