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!
Many of our chicken recipes use chicken breast because it's so versatile. 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! If you're in a pinch, making chicken breast in the instant pot can give you flavor-packed chicken in 20 minutes. A quick sear on each side locks the juice inside and makes this the juiciest chicken breast ever! Make sure to read through tips and tricks, video, and serving suggestions.
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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, salad, rice or potatoes.
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
Make sure to watch the video and read the recipe card for our step-by-step tutorial.
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.
Frequently asked questions
This depends on the size and weight of your chicken breast. For 2 to 3 regular sized chicken breast, each weighing about 6 ounces, it takes about 6 minutes to cook.
If your chicken is rubbery, it means it hasn't cooked enough and you need to cook it longer.
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. However, you can try my instant pot poached chicken recipe you want to cook the chicken from frozen.
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 or tahini 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, it keeps very well in the fridge. Simply place the leftovers in an airtight glass container and refrigerate for up to 4 day. You can reheat it in the microwave.
Notes and tips
- 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.
- 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.
Step-by-Step Recipe
Juicy Instant Pot Chicken Breast Recipe
Ingredients
- 1 lb boneless skinless chicken breast 2 to 3 pieces
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
- ½ cup chicken stock
Instructions
- Mix onion powder, garlic powder, oregano, paprika, salt and black pepper in a small bowl.
- Pat dry the chicken on both sides. Rub the spice mix on both sides of the chicken breast.
- Press the "saute" function on the instant pot and add the olive oil. Sear the chicken breasts for about 3 minutes on each side. Transfer them to a plate.
- Add the chicken stock to the instant pot and scrape the bottom to get the brown bits.
- 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 "pressure cook" button and make sure it's on "high".
- Set the timer for 6 minutes on instant pot. It will take about 5-10 minutes for the instant pot to come to pressure.
- Once the cooking time is up, do a natural pressure release for 5 minutes. Then turn the valve to "venting" and do a quick pressure release.
- Open the lid and serve with your favorite sides.
Video
Notes
- Serving suggestions:
- Make 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.
- 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.
