Hey there, busy home cooks! Hectic evenings call for quick, satisfying meals, and that’s where your Instant Pot becomes your best friend. We’ve gathered 34 mouthwatering chicken breast recipes that are perfect for those nights when time is tight but flavor can’t be compromised. Get ready to discover delicious, stress-free dinners that will have everyone asking for seconds!
Honey Garlic Instant Pot Chicken Breast
Gosh, you’re going to love how easy this honey garlic chicken turns out—it’s juicy, packed with flavor, and ready in no time thanks to your Instant Pot. Perfect for busy weeknights when you want something delicious without the fuss.
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
For the sauce:
– 1/3 cup honey
– 1/4 cup soy sauce
– 4 cloves garlic, minced
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 1/2 cup chicken broth
For thickening (optional):
– 1 tbsp cornstarch
– 2 tbsp water
Instructions
1. Season the chicken breasts evenly on both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Turn on the Instant Pot and select the “Sauté” function; heat 1 tbsp olive oil for 2 minutes until shimmering.
3. Add the seasoned chicken breasts to the pot and sear for 3 minutes per side until lightly browned. Tip: Don’t overcrowd the pot to ensure a good sear.
4. In a small bowl, whisk together 1/3 cup honey, 1/4 cup soy sauce, 4 cloves minced garlic, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1/2 cup chicken broth.
5. Pour the sauce mixture over the chicken in the Instant Pot, scraping the bottom to deglaze any browned bits.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
7. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure. Tip: Natural release helps keep the chicken tender.
8. Remove the chicken from the pot and set aside on a cutting board to rest.
9. If desired, mix 1 tbsp cornstarch with 2 tbsp water in a small bowl to create a slurry.
10. Select “Sauté” on the Instant Pot again, stir in the slurry, and cook the sauce for 2-3 minutes until thickened. Tip: Stir constantly to avoid lumps for a smooth sauce.
11. Slice or shred the chicken, then return it to the pot and toss with the sauce to coat evenly.
This dish comes out incredibly tender with a sweet and savory glaze that clings to every bite. Try serving it over fluffy rice or with steamed veggies for a complete meal that’s sure to become a family favorite.
Instant Pot Creamy Garlic Parmesan Chicken
Busy weeknights call for something delicious and effortless, and this Instant Pot creamy garlic parmesan chicken delivers both. You’ll love how the rich sauce comes together with minimal effort, making it perfect for those days when you want comfort food without the fuss. It’s creamy, garlicky, and ready in no time!
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
For the sauce:
– 4 cloves garlic, minced
– 1 cup chicken broth
– 1 cup heavy cream
– 1/2 cup grated parmesan cheese
– 1 tsp Italian seasoning
– 2 tbsp cornstarch
– 2 tbsp water
Instructions
1. Season 1.5 lbs boneless, skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Set your Instant Pot to “Sauté” mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
3. Add the seasoned chicken breasts and sear for 3 minutes per side until golden brown.
4. Tip: Don’t overcrowd the pot—sear in batches if needed for better browning.
5. Add 4 cloves minced garlic and sauté for 30 seconds until fragrant.
6. Pour in 1 cup chicken broth, scraping the bottom to deglaze and lift any browned bits.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
8. Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
9. Remove the chicken and set aside on a cutting board to rest.
10. Set the Instant Pot back to “Sauté” mode and whisk in 1 cup heavy cream, 1/2 cup grated parmesan cheese, and 1 tsp Italian seasoning.
11. Simmer the sauce for 3 minutes, stirring constantly, until slightly thickened.
12. In a small bowl, mix 2 tbsp cornstarch with 2 tbsp water to create a slurry.
13. Tip: Whisk the slurry vigorously to avoid lumps before adding.
14. Gradually whisk the slurry into the sauce and cook for 2 more minutes until thickened to your desired consistency.
15. Tip: For a smoother sauce, you can use an immersion blender briefly after adding the slurry.
16. Slice or shred the rested chicken and return it to the pot, stirring to coat in the sauce.
17. Serve immediately while hot.
The chicken turns out incredibly tender, soaking up that velvety garlic-parmesan sauce that’s rich but not overly heavy. Try serving it over a bed of fettuccine or with crusty bread to soak up every last drop—it’s a crowd-pleaser that feels indulgent yet comes together effortlessly.
Lemon Herb Instant Pot Chicken Breast
Even on your busiest days, you deserve a meal that’s both delicious and effortless. This lemon herb chicken breast comes together in no time with your Instant Pot, packing bright, fresh flavors into every bite. It’s the kind of dish that feels fancy but is totally doable on a weeknight.
Ingredients
– For the chicken: 1.5 lbs boneless, skinless chicken breasts, 1 tsp salt, 0.5 tsp black pepper
– For the sauce: 0.5 cup chicken broth, 0.25 cup fresh lemon juice, 2 tbsp olive oil, 3 cloves minced garlic, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme
– For finishing: 2 tbsp cold unsalted butter, chopped fresh parsley for garnish
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides evenly with 1 tsp salt and 0.5 tsp black pepper.
2. Turn your Instant Pot to the “Sauté” function and heat 2 tbsp olive oil until it shimmers, about 2 minutes.
3. Place the chicken breasts in the pot and sear for 3 minutes per side until golden brown.
4. Tip: Don’t overcrowd the pot—work in batches if needed for a better sear.
5. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
6. Pour in 0.5 cup chicken broth and 0.25 cup fresh lemon juice, using a wooden spoon to scrape up any browned bits from the bottom.
7. Stir in 1 tbsp chopped fresh rosemary and 1 tbsp chopped fresh thyme.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
9. Tip: Natural release for 5 minutes after cooking keeps the chicken juicy, then quick release any remaining pressure.
10. Carefully remove the chicken to a cutting board and let it rest for 5 minutes.
11. Set the Instant Pot to “Sauté” again and simmer the sauce for 3 minutes to reduce slightly.
12. Whisk in 2 tbsp cold unsalted butter until the sauce is glossy and slightly thickened.
13. Tip: Cold butter emulsifies better for a smoother sauce—add it off the heat if possible.
14. Slice the chicken against the grain and serve drizzled with the sauce, garnished with fresh parsley.
Ready to dig in? The chicken turns out incredibly tender and moist, with a zesty lemon-herb sauce that’s bright but not too acidic. Try it over a bed of quinoa or with roasted veggies—it’s versatile enough to make any plate feel complete.
Instant Pot Chicken Breast with White Wine Sauce
Tired of dry, boring chicken breast? You’re about to fall in love with this Instant Pot version. It’s juicy, flavorful, and ready in no time—perfect for busy weeknights.
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
For the sauce:
– 1/2 cup dry white wine
– 1/2 cup chicken broth
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 1 tbsp fresh parsley, chopped
Instructions
1. Pat the chicken breasts dry with paper towels.
2. Season both sides of the chicken with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Set your Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until shimmering.
4. Sear the chicken breasts for 3 minutes per side until golden brown.
5. Remove the chicken from the pot and set aside on a plate.
6. Add 1/2 cup dry white wine to deglaze the pot, scraping up any browned bits with a wooden spoon.
7. Stir in 1/2 cup chicken broth and 2 cloves minced garlic.
8. Return the chicken breasts to the pot, along with any accumulated juices.
9. Close the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
10. Allow natural pressure release for 5 minutes, then quick release any remaining pressure.
11. Remove the chicken from the pot and set aside.
12. Set the Instant Pot back to “Sauté” mode and bring the liquid to a simmer.
13. Whisk in 1/2 cup heavy cream and 2 tbsp unsalted butter until the sauce thickens slightly, about 3 minutes.
14. Stir in 1 tbsp chopped fresh parsley.
15. Return the chicken to the pot and coat with the sauce.
Velvety and rich, the white wine sauce clings beautifully to the tender chicken. Serve it over mashed potatoes or pasta to soak up every last drop of that creamy goodness.
Instant Pot Teriyaki Chicken Breast
Now you can whip up restaurant-quality teriyaki chicken right at home with your Instant Pot—it’s faster than takeout and way more satisfying. This recipe delivers juicy, flavorful chicken every time with minimal effort.
Ingredients
For the sauce:
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tablespoons rice vinegar
– 1 tablespoon minced garlic
– 1 teaspoon grated ginger
– 1 tablespoon cornstarch
– 2 tablespoons cold water
For cooking:
– 1.5 pounds boneless, skinless chicken breasts
– 1/2 cup chicken broth
– 1 tablespoon vegetable oil
Instructions
1. In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon minced garlic, and 1 teaspoon grated ginger until well combined.
2. Pat 1.5 pounds chicken breasts dry with paper towels to ensure even browning.
3. Set your Instant Pot to “Sauté” mode and heat 1 tablespoon vegetable oil until shimmering, about 2 minutes.
4. Carefully place chicken breasts in the pot and sear for 3 minutes per side until golden brown.
5. Pour 1/2 cup chicken broth into the pot, scraping the bottom to deglaze and prevent burn warnings.
6. Add the prepared teriyaki sauce to the pot, stirring to coat the chicken.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
8. Once cooking completes, allow natural pressure release for 5 minutes, then quick release remaining pressure.
9. Remove chicken to a cutting board and let rest for 5 minutes to redistribute juices.
10. Meanwhile, mix 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until smooth.
11. Set the Instant Pot to “Sauté” mode again and whisk the cornstarch slurry into the sauce.
12. Cook for 3-4 minutes, stirring constantly, until the sauce thickens to a glossy consistency.
13. Slice the rested chicken against the grain into 1/2-inch thick pieces.
14. Return sliced chicken to the pot and toss gently to coat with the thickened sauce.
Really, the texture is perfectly tender and juicy—not a bit dry! The sauce caramelizes beautifully with a sweet-savory balance that clings to every piece. Try it over steamed rice with a sprinkle of sesame seeds or stuffed into warm tortillas for a fun twist.
Instant Pot BBQ Chicken Breast
Ever had one of those days where you want BBQ chicken but don’t want to babysit the grill? This Instant Pot version delivers that smoky-sweet flavor with minimal effort, and it’s ready in under 30 minutes.
Ingredients
For the chicken and seasoning:
– 1.5 lbs boneless, skinless chicken breasts
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
For the BBQ sauce:
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp liquid smoke
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture evenly over all sides of the chicken breasts.
4. Set the Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
5. Place the chicken breasts in the pot and sear for 3 minutes per side until golden brown.
6. While the chicken sears, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and liquid smoke in a medium bowl.
7. Pour the BBQ sauce over the chicken in the Instant Pot, scraping the bottom to deglaze any browned bits.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
9. Once cooking completes, allow a natural pressure release for 5 minutes, then quick-release any remaining pressure.
10. Carefully remove the chicken breasts and shred them with two forks.
11. Return the shredded chicken to the pot and stir to coat evenly with the sauce.
12. Let the chicken sit in the sauce for 2 minutes to absorb flavors before serving.
Great for meal prep or a quick dinner, this chicken turns out incredibly tender with a perfect balance of tangy and sweet. Pile it high on buns for sandwiches, or serve over rice with extra sauce for a hearty bowl.
Instant Pot Chicken Breast and Rice
Tired of complicated dinners? You’ll love this Instant Pot chicken breast and rice—it’s a one-pot wonder that comes together in minutes with minimal cleanup.
Ingredients
For the chicken and rice:
– 1 lb boneless, skinless chicken breasts
– 1 cup long-grain white rice
– 1 ½ cups chicken broth
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp salt
– ¼ tsp black pepper
For garnish:
– 2 tbsp chopped fresh parsley
Instructions
1. Turn the Instant Pot to sauté mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Pat the chicken breasts dry with paper towels to ensure a good sear.
3. Season both sides of the chicken with 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and ¼ tsp black pepper.
4. Place the chicken in the pot and sear for 3 minutes per side until golden brown.
5. Remove the chicken and set aside on a plate.
6. Add 1 cup long-grain white rice to the pot and stir for 1 minute to toast lightly.
7. Pour in 1 ½ cups chicken broth, scraping the bottom to deglaze any browned bits.
8. Return the chicken breasts to the pot, nestling them into the rice mixture.
9. Secure the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
10. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
11. Remove the lid and fluff the rice with a fork.
12. Let the dish rest for 5 minutes to allow the rice to absorb any excess liquid.
13. Sprinkle with 2 tbsp chopped fresh parsley before serving.
Moist chicken and fluffy rice make this dish a comfort food classic. The herbs add a fresh pop, and it’s perfect topped with a squeeze of lemon or served alongside a crisp salad.
Tuscan Instant Pot Chicken Breast
Gosh, you’re going to love how easy this Tuscan Instant Pot chicken breast comes together—it’s juicy, flavorful, and perfect for busy weeknights. With creamy sun-dried tomatoes and spinach, it feels fancy without any fuss. Let’s get cooking!
Ingredients
For the chicken and seasoning:
– 1.5 lbs boneless, skinless chicken breasts
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
For the sauce and vegetables:
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
– 2 cups fresh spinach
– 3 cloves garlic, minced
– 1 tsp Italian seasoning
Instructions
1. Pat the chicken breasts dry with paper towels to help them brown better.
2. Season both sides of the chicken evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Set your Instant Pot to “Sauté” mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
4. Add the chicken breasts and sear for 3 minutes per side until golden brown (do not overcrowd—work in batches if needed).
5. Remove the chicken and set aside on a plate.
6. Add 1 cup chicken broth to the pot and use a wooden spoon to scrape up any browned bits from the bottom.
7. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
8. Add 1/2 cup chopped sun-dried tomatoes and 1 tsp Italian seasoning, stirring to combine.
9. Place the seared chicken back into the pot in a single layer.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
11. Once done, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
12. Remove the chicken and set aside, covering loosely with foil to keep warm.
13. Set the Instant Pot back to “Sauté” mode and stir in 2 cups fresh spinach until wilted, about 2 minutes.
14. Reduce the heat to “Low” and stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese until the sauce thickens slightly, about 3 minutes.
15. Return the chicken to the pot and toss to coat in the sauce.
Yum, this dish turns out incredibly tender with a rich, creamy sauce that clings to every bite. Serve it over pasta or with crusty bread to soak up all that goodness—it’s a crowd-pleaser every time!
Instant Pot Pesto Chicken Breast
Busy weeknights call for quick, delicious dinners that don’t skimp on flavor. This Instant Pot pesto chicken breast is your new go-to—ready in minutes and packed with herby goodness. You’ll love how easy it is to whip up!
Ingredients
For the chicken and cooking:
– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1/2 cup chicken broth
– 1/2 tsp salt
– 1/4 tsp black pepper
For finishing:
– 1/2 cup basil pesto
– 1/4 cup grated Parmesan cheese
– 1 tbsp lemon juice
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season both sides of the chicken with salt and pepper.
3. Set your Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
4. Place the chicken breasts in the pot and sear for 3 minutes per side until golden brown.
5. Pour in the chicken broth, scraping the bottom of the pot to deglaze any browned bits.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
7. Allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
8. Transfer the chicken to a cutting board and let rest for 3 minutes before slicing.
9. Stir the pesto, Parmesan cheese, and lemon juice into the cooking liquid in the pot until well combined.
10. Return the sliced chicken to the pot and toss gently to coat in the sauce.
Wonderfully tender and juicy, the chicken soaks up the vibrant pesto sauce with its garlicky, cheesy notes. Serve it over pasta, in a sandwich, or alongside roasted veggies for a meal that feels fancy without the fuss!
Instant Pot Chicken Breast with Mushroom Sauce
Hey, you know those nights when you want something comforting but don’t have hours to spend in the kitchen? This Instant Pot chicken breast with mushroom sauce is your new best friend—it’s rich, creamy, and ready in no time. Perfect for a busy weeknight but fancy enough to impress.
Ingredients
For the chicken:
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the sauce:
– 8 oz cremini mushrooms, sliced
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 1 tbsp all-purpose flour
– 1 tsp dried thyme
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season both sides of the chicken with salt and black pepper.
3. Set the Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
4. Add the chicken breasts and sear for 3 minutes per side until golden brown, then remove and set aside.
5. Add the butter to the pot and melt it, scraping up any browned bits from the bottom.
6. Stir in the onions and mushrooms, cooking for 4 minutes until softened.
7. Add the garlic and dried thyme, cooking for 1 minute until fragrant.
8. Sprinkle the flour over the mixture and stir for 1 minute to form a roux.
9. Pour in the chicken broth, stirring constantly to avoid lumps.
10. Return the chicken breasts to the pot, nestling them into the sauce.
11. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
12. Once done, perform a quick release by turning the valve to “Venting.”
13. Carefully remove the lid and transfer the chicken to a plate.
14. Set the Instant Pot back to “Sauté” mode and stir in the heavy cream.
15. Simmer the sauce for 3-4 minutes until slightly thickened, stirring occasionally.
16. Pour the mushroom sauce over the chicken breasts to serve.
Buttery and tender, the chicken practically melts in your mouth, while the earthy mushrooms and creamy sauce add a luxurious depth. Try serving it over mashed potatoes or egg noodles to soak up every last drop of that delicious sauce—it’s a meal that feels indulgent without any fuss.
Spicy Buffalo Instant Pot Chicken Breast
Perfect for those busy weeknights when you’re craving something bold and satisfying. This spicy buffalo chicken comes together quickly in your Instant Pot, delivering that classic tangy heat with minimal effort. You’ll love how tender the chicken turns out, soaking up all that flavorful sauce.
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup chicken broth
– 1 tbsp olive oil
For the sauce:
– 1/2 cup Frank’s RedHot Buffalo Sauce
– 1/4 cup unsalted butter, melted
– 1 tbsp white vinegar
– 1 tsp garlic powder
– 1/2 tsp onion powder
Instructions
1. Pour 1 cup chicken broth into the Instant Pot insert.
2. Place 1.5 lbs chicken breasts in the broth in a single layer.
3. Secure the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
4. Allow natural pressure release for 5 minutes, then quick release any remaining pressure.
5. Carefully remove chicken breasts and shred with two forks.
6. Tip: Shred while warm for easier texture and better sauce absorption.
7. In a medium bowl, whisk together 1/2 cup buffalo sauce, 1/4 cup melted butter, 1 tbsp vinegar, 1 tsp garlic powder, and 1/2 tsp onion powder.
8. Tip: Melt butter completely to ensure smooth, emulsified sauce consistency.
9. Return shredded chicken to the Instant Pot (with broth drained).
10. Pour sauce mixture over chicken and stir to coat evenly.
11. Set Instant Pot to sauté mode and cook for 3-4 minutes, stirring frequently, until heated through.
12. Tip: Don’t skip the sauté step—it helps thicken the sauce and deepen the flavors.
13. Serve immediately.
Layers of spicy, tangy flavor cling to every tender shred of chicken, making it irresistibly juicy. Pile it high on slider buns with crisp celery sticks, or spoon it over a baked potato for a hearty twist that’ll have everyone asking for seconds.
Instant Pot Chicken Breast with Tomato Basil Sauce
Even on your busiest days, you can still whip up something delicious and satisfying. This Instant Pot chicken breast with tomato basil sauce comes together in minutes but tastes like you spent hours in the kitchen. It’s perfect for those nights when you want a home-cooked meal without all the fuss.
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
For the sauce:
– 1 (28 oz) can crushed tomatoes
– 1/2 cup chicken broth
– 1/4 cup fresh basil, chopped
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
Instructions
1. Season both sides of the chicken breasts evenly with salt and black pepper.
2. Press the “Sauté” button on your Instant Pot and add the olive oil.
3. Once the oil shimmers, carefully place the chicken breasts in the pot.
4. Sear the chicken for 3 minutes per side until golden brown (don’t move it while searing for the best crust).
5. Remove the chicken from the pot and set aside on a plate.
6. Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
7. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Add the crushed tomatoes, dried oregano, and red pepper flakes to the pot.
9. Stir everything together until well combined.
10. Return the seared chicken breasts to the pot, nestling them into the sauce.
11. Secure the lid on the Instant Pot and set the valve to “Sealing.”
12. Press “Cancel” to stop the sauté function, then select “Manual” or “Pressure Cook” and set the timer for 8 minutes at high pressure.
13. Once the cooking cycle completes, allow the pressure to release naturally for 5 minutes (this keeps the chicken juicy).
14. Carefully quick release any remaining pressure by turning the valve to “Venting.”
15. Open the lid and stir in the fresh basil.
16. Let the chicken rest in the sauce for 2 minutes before serving to allow the flavors to meld.
Now that’s what I call comfort food! The chicken turns out incredibly tender and moist, while the tomato basil sauce is bright, slightly spicy, and packed with fresh herb flavor. Try serving it over a bed of creamy polenta or with some crusty bread to soak up every last drop of that delicious sauce.
Instant Pot Orange Chicken Breast
Craving takeout but short on time? You’re in luck—this Instant Pot orange chicken breast is faster than delivery and way more satisfying. It’s sweet, tangy, and perfect for busy weeknights.
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
– 1/4 cup cornstarch
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
For the sauce:
– 1/2 cup orange juice
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/2 tsp red pepper flakes (optional)
For thickening:
– 1 tbsp cornstarch
– 2 tbsp water
Instructions
1. In a medium bowl, toss the chicken cubes with 1/4 cup cornstarch, salt, and black pepper until evenly coated.
2. Set your Instant Pot to “Sauté” mode and heat 2 tbsp olive oil for 2 minutes until shimmering.
3. Add the coated chicken in a single layer and cook for 3–4 minutes, stirring once, until lightly browned on all sides (tip: don’t overcrowd the pot to ensure even browning).
4. Cancel “Sauté” mode and pour in the orange juice, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes if using.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
6. Once cooking completes, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
7. In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water until smooth to create a slurry.
8. Stir the slurry into the Instant Pot, set to “Sauté” mode again, and simmer for 2–3 minutes, stirring constantly, until the sauce thickens (tip: keep stirring to prevent lumps).
9. Turn off the Instant Pot and let it sit for 2 minutes to allow the sauce to set further (tip: the sauce will cling better to the chicken if you let it rest briefly).
Tender chicken pieces coated in a glossy, sweet-and-savory orange sauce make this dish irresistible. Serve it over fluffy rice or with steamed broccoli for a complete meal that feels indulgent yet light.
Instant Pot Chicken Breast and Broccoli
Unbelievably easy and packed with flavor, this Instant Pot chicken and broccoli comes together in minutes. You’ll love how tender the chicken gets while the broccoli stays perfectly crisp. It’s the kind of weeknight dinner that feels both wholesome and effortless.
Ingredients
For the chicken and broccoli:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 4 cups broccoli florets
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1/2 cup low-sodium soy sauce
– 1/4 cup chicken broth
– 2 tbsp honey
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1 tbsp cornstarch
– 2 tbsp water
Instructions
1. Turn your Instant Pot to the “Sauté” function and let it heat for 2 minutes.
2. Add 1 tbsp olive oil to the pot and swirl to coat the bottom evenly.
3. Place 1.5 lbs cubed chicken breasts in the pot in a single layer, seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
4. Sauté the chicken for 4 minutes, stirring once halfway through, until lightly browned on all sides.
5. While the chicken cooks, whisk together 1/2 cup soy sauce, 1/4 cup chicken broth, 2 tbsp honey, 2 minced garlic cloves, and 1 tsp grated ginger in a small bowl.
6. Pour the sauce mixture over the browned chicken in the Instant Pot.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
8. Once cooking completes, perform a quick release by carefully turning the valve to “Venting.”
9. In a separate small bowl, make a slurry by mixing 1 tbsp cornstarch with 2 tbsp water until smooth.
10. Open the lid and stir the cornstarch slurry into the chicken and sauce.
11. Add 4 cups broccoli florets to the pot, stirring gently to coat them in the sauce.
12. Close the lid again (no need to seal) and let the residual heat cook the broccoli for 3 minutes.
13. Open the lid and give everything a final stir to combine.
Serve this over fluffy rice or noodles—the sauce thickens into a glossy glaze that clings to every bite. The chicken stays incredibly juicy, and the broccoli adds a fresh crunch that balances the savory-sweet flavors perfectly.
Instant Pot Chicken Breast with Lemon Dill Sauce
Gosh, you know those days when you want something delicious but don’t want to spend hours in the kitchen? This Instant Pot chicken breast with lemon dill sauce is your answer—it’s juicy, flavorful, and ready in no time.
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup chicken broth
For the sauce:
– 1/4 cup fresh lemon juice
– 2 tbsp chopped fresh dill
– 2 tbsp butter
– 1 tbsp all-purpose flour
– 1/2 cup heavy cream
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season both sides of the chicken with salt and black pepper.
3. Set the Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
4. Add the chicken breasts and sear for 3 minutes per side until golden brown.
5. Pour in the chicken broth, scraping the bottom of the pot to deglaze and prevent burn warnings.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
7. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
8. Remove the chicken and set aside on a plate, covering loosely with foil to keep warm.
9. Switch the Instant Pot back to “Sauté” mode and melt the butter.
10. Whisk in the all-purpose flour and cook for 1 minute to form a roux, stirring constantly to avoid lumps.
11. Gradually pour in the heavy cream, whisking continuously until the sauce thickens, about 2-3 minutes.
12. Stir in the fresh lemon juice and chopped fresh dill, cooking for another minute until well combined.
13. Return the chicken to the pot, spooning the sauce over it to coat evenly, and heat for 1-2 minutes until warmed through.
Yum, the chicken turns out incredibly tender and moist, while the sauce is bright and herby with a creamy texture that clings perfectly. Serve it over pasta or with a side of steamed veggies for a complete meal that feels fancy without the fuss.
Instant Pot Balsamic Chicken Breast
Tired of dry, boring chicken? This Instant Pot balsamic chicken breast is juicy, flavorful, and ready in minutes. You’ll love how the tangy sauce caramelizes into something magical.
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the sauce:
– 1/2 cup balsamic vinegar
– 1/4 cup chicken broth
– 2 tbsp honey
– 3 cloves garlic, minced
– 1 tsp dried thyme
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season both sides of the chicken with salt and black pepper.
3. Set your Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
4. Place the chicken breasts in the pot and sear for 3 minutes per side until golden brown.
5. Remove the chicken and set aside on a plate.
6. Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
7. Pour in the balsamic vinegar, chicken broth, honey, and dried thyme, scraping the bottom to deglaze.
8. Return the chicken to the pot, nestling it into the sauce.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
10. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
11. Remove the chicken and let it rest for 5 minutes before slicing.
12. Set the Instant Pot back to “Sauté” and simmer the sauce for 5 minutes until it thickens to a glaze consistency.
So tender it practically melts in your mouth, with a perfect balance of sweet and tangy from the reduced balsamic glaze. Serve it over creamy mashed potatoes or alongside roasted veggies for a complete meal that feels gourmet without the fuss.
Instant Pot Indian Butter Chicken Breast
Perfect for busy weeknights, you’ll love how this Instant Pot butter chicken comes together in minutes. It’s creamy, mildly spiced, and totally satisfying without any fuss.
Ingredients
For the chicken and marinade:
– 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
– 1 cup plain yogurt
– 1 tbsp lemon juice
– 1 tsp garam masala
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/2 tsp salt
For the sauce:
– 2 tbsp unsalted butter
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 1 (15 oz) can tomato sauce
– 1/2 cup heavy cream
– 1/2 tsp cayenne pepper (optional for heat)
– 1/4 cup chopped fresh cilantro
Instructions
1. In a medium bowl, combine the chicken cubes, yogurt, lemon juice, garam masala, cumin, turmeric, and salt.
2. Marinate the chicken at room temperature for 15 minutes to tenderize it.
3. Set your Instant Pot to Sauté mode on Normal heat and add the butter.
4. Once the butter melts, add the diced onion and cook for 4 minutes, stirring occasionally, until softened.
5. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
6. Pour in the tomato sauce and stir to combine with the onion mixture.
7. Add the marinated chicken along with all the marinade to the pot.
8. Secure the lid, set the valve to Sealing, and pressure cook on High for 5 minutes.
9. After cooking, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
10. Stir in the heavy cream and cayenne pepper (if using) until the sauce is smooth and creamy.
11. Garnish with fresh cilantro before serving.
Great served over basmati rice or with naan bread, this dish has tender chicken in a rich, velvety sauce that’s just spicy enough. The yogurt marinade keeps the breast meat juicy, while the tomato and cream base balances tangy and sweet flavors perfectly.
Conclusion
Ultimately, these 34 Instant Pot chicken breast recipes are perfect for quick, tasty weeknight meals. We hope you find some new family favorites! Try them out, share your thoughts in the comments, and pin this article to your Pinterest boards for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
