25 Delicious Chicken Breast Instant Pot Recipes Easy

Ever find yourself staring at chicken breasts, wondering how to turn them into something spectacular without spending hours in the kitchen? You’re in luck! Our roundup of 25 Delicious Chicken Breast Instant Pot Recipes is here to save your weeknights with easy, flavorful dishes that range from cozy comfort food to light and fresh favorites. Dive in and discover your next go-to meal!

Instant Pot Chicken Breast with Garlic Parmesan Sauce

This Instant Pot Chicken Breast with Garlic Parmesan Sauce is a testament to how simple ingredients can transform into a dish brimming with flavor and sophistication. The garlic parmesan sauce, rich and aromatic, clings to each tender piece of chicken, making every bite a delightful experience.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total) – I find that pounding them to an even thickness ensures uniform cooking.
• 1 tablespoon extra virgin olive oil – my go-to for its fruity notes that complement the garlic.
• 3 cloves garlic, minced – fresh is key here for that punchy flavor.
• 1 cup chicken broth – homemade or low-sodium store-bought works wonders.
• 1/2 cup heavy cream – for that luxuriously smooth sauce.
• 1/2 cup grated Parmesan cheese – freshly grated melts better and tastes superior.
• 1 teaspoon Italian seasoning – a little blend goes a long way in layering flavors.
• Salt and freshly ground black pepper – to season the chicken perfectly.

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
3. Add the chicken breasts and sear until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a proper sear.
4. Remove the chicken and set aside. Add the minced garlic to the pot and sauté until fragrant, about 30 seconds.
5. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Tip: These bits are flavor gold!
6. Return the chicken to the pot. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
7. Once cooking is complete, allow a natural release for 5 minutes, then quick release any remaining pressure.
8. Remove the chicken and set aside. Switch the Instant Pot back to ‘Sauté’. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Tip: Stir continuously to prevent the cheese from clumping.
9. Simmer the sauce for 2-3 minutes, until slightly thickened. Return the chicken to the pot, coating it in the sauce.

Golden and glistening, the chicken emerges tender and juicy, enveloped in a creamy garlic parmesan sauce that’s irresistibly rich. Serve it over a bed of al dente pasta or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Creamy Tuscan Chicken Breast in Instant Pot

Yearning for a dish that combines the rustic charm of Tuscan cuisine with the convenience of modern cooking? This Creamy Tuscan Chicken Breast, prepared in an Instant Pot, marries tender chicken with a luxuriously creamy sauce, sun-dried tomatoes, and spinach for a meal that’s as nourishing as it is indulgent.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs) – I find organic chicken breasts yield the best flavor and texture.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tsp garlic powder – for that quick garlicky punch without the chopping.
• 1 tsp Italian seasoning – a blend that’s always within arm’s reach in my kitchen.
• 1/2 tsp salt – to season the chicken perfectly.
• 1/4 tsp black pepper – freshly ground, if possible.
• 1 cup heavy cream – the backbone of our creamy sauce.
• 1/2 cup chicken broth – homemade or low-sodium store-bought.
• 1/2 cup grated Parmesan cheese – the sharper, the better.
• 1/2 cup sun-dried tomatoes, chopped – their tangy sweetness is irresistible.
• 2 cups fresh spinach – roughly chopped for easier incorporation.

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes.
2. Season the chicken breasts evenly with garlic powder, Italian seasoning, salt, and black pepper.
3. Add the chicken to the Instant Pot and sear for 3 minutes per side, until golden brown. Tip: Don’t overcrowd the pot to ensure a proper sear.
4. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Tip: Those bits are flavor gold!
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
6. Once cooking is complete, perform a quick release by turning the valve to ‘Venting’. Tip: Stand back to avoid the steam.
7. Remove the chicken and set aside. Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, and spinach until the spinach is wilted and the sauce is creamy, about 2 minutes.
8. Return the chicken to the pot, spooning the sauce over the top, and let it warm through for another minute.

Marvel at the creamy, velvety sauce clinging to each tender bite of chicken, with the sun-dried tomatoes adding a burst of sweetness and the spinach a touch of earthiness. Serve this dish over a bed of al dente pasta or with a slice of crusty bread to soak up every last drop of sauce.

Instant Pot BBQ Chicken Breast

Harnessing the power of your Instant Pot, this BBQ Chicken Breast recipe transforms a weeknight staple into a succulent, flavor-packed dish with minimal effort. Perfectly tender and infused with smoky sweetness, it’s a testament to how modern convenience can meet gourmet results.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic breasts offer the best texture)
• 1 cup your favorite BBQ sauce (I swear by a smoky, hickory-flavored sauce for depth)
• 1/2 cup chicken broth (homemade or low-sodium store-bought works wonders)
• 1 tbsp olive oil (extra virgin is my kitchen staple for its fruity notes)
• 1 tsp garlic powder (for that essential umami kick)
• 1/2 tsp smoked paprika (it adds a subtle, irresistible smokiness)
• Salt and freshly ground black pepper (to season the chicken perfectly)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes. This step ensures a beautiful sear.
2. Season the chicken breasts generously with salt, pepper, garlic powder, and smoked paprika. The spices should coat each piece evenly for maximum flavor.
3. Add the chicken to the Instant Pot, searing for 3 minutes on each side until golden brown. Don’t skip this step; it locks in juices.
4. Pour in the chicken broth and BBQ sauce, stirring gently to combine. The liquid should come about halfway up the chicken breasts.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 8 minutes. A quick release is key to preventing overcooking.
6. Once done, carefully remove the chicken and let it rest for 5 minutes. This allows the fibers to relax, ensuring tenderness.
7. While the chicken rests, switch the Instant Pot back to ‘Sauté’ and reduce the sauce for 5 minutes until slightly thickened. It’ll coat the back of a spoon beautifully.
8. Slice or shred the chicken, then drizzle with the reduced BBQ sauce. The result? Juicy, flavorful meat that falls apart at the slightest touch.

The chicken emerges fork-tender, with a sticky, caramelized exterior that’s packed with smoky, sweet, and slightly spicy notes. Serve it atop a crisp green salad or tucked into soft brioche buns for an unforgettable sandwich.

Honey Garlic Instant Pot Chicken Breast

Glistening under the subtle glow of your kitchen lights, this Honey Garlic Instant Pot Chicken Breast transforms the humble poultry into a succulent masterpiece, marrying the sweet allure of honey with the pungent kick of garlic in a dance of flavors that’s both sophisticated and comforting.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find that organic, free-range chicken elevates the dish)
• 1/3 cup honey (local, raw honey adds a nuanced depth)
• 4 cloves garlic, minced (freshly minced garlic is non-negotiable for that vibrant punch)
• 1/4 cup low-sodium soy sauce (this balances the sweetness without overwhelming the palate)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 cup chicken broth (homemade stock lends a richer flavor, but store-bought works in a pinch)
• 1 tbsp cornstarch (for that glossy, clingy sauce we all crave)
• 2 tbsp water (to mix with cornstarch, ensuring no lumps)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the chicken breasts, searing each side for 3 minutes until golden brown (this step locks in juices for moist chicken).
3. In a bowl, whisk together honey, soy sauce, minced garlic, and chicken broth, then pour over the chicken in the Instant Pot.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 8 minutes (the quick release ensures the chicken doesn’t overcook).
5. Once done, carefully quick release the pressure and remove the chicken, setting it aside on a plate.
6. Turn the Instant Pot back to ‘Sauté’ mode. Mix cornstarch and water in a small bowl until smooth, then stir into the pot to thicken the sauce, about 2 minutes.
7. Return the chicken to the pot, coating it in the sauce for 1 minute to reheat and glaze.

Caramelized edges give way to tender, juicy chicken beneath, each bite enveloped in a glossy sauce that’s the perfect balance of sweet and savory. Serve atop a bed of fluffy jasmine rice or alongside crisp, steamed greens for a meal that’s as visually stunning as it is delicious.

Instant Pot Chicken Breast and Rice

Brimming with simplicity and flavor, this Instant Pot Chicken Breast and Rice dish transforms humble ingredients into a comforting meal that’s both nourishing and effortlessly elegant. Perfect for busy weeknights, it’s a testament to how a few quality components can come together under pressure to create something truly delightful.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic breasts have the best texture)
• 1 cup long-grain white rice (rinsed until the water runs clear to avoid mushiness)
• 2 cups chicken broth (homemade elevates the dish, but store-bought works in a pinch)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (for that quick, aromatic punch)
• 1 tsp onion powder (adds a subtle sweetness)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes.
2. Season the chicken breasts evenly with garlic powder, onion powder, salt, and black pepper.
3. Add the chicken to the pot and sear for 3 minutes per side, until golden but not cooked through.
4. Remove the chicken and set aside. Tip: Deglaze the pot with a splash of broth to lift any flavorful bits stuck to the bottom.
5. Add the rinsed rice and remaining broth to the pot, stirring to combine.
6. Place the chicken breasts on top of the rice. Tip: Arrange them in a single layer for even cooking.
7. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 8 minutes.
8. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Tip: This resting period ensures the rice absorbs all the liquid perfectly.
9. Carefully remove the lid, fluff the rice with a fork, and serve the chicken over the rice.

Moist and tender, the chicken pairs beautifully with the fluffy, aromatic rice, each grain infused with the essence of the broth and spices. For a vibrant twist, garnish with freshly chopped parsley or a squeeze of lemon to brighten the dish.

Lemon Pepper Instant Pot Chicken Breast

Delightfully simple yet bursting with flavor, this Lemon Pepper Instant Pot Chicken Breast transforms an ordinary weeknight into something special. The zesty lemon and bold pepper create a harmonious blend that’s both refreshing and deeply satisfying.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic breasts have the best texture)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp kosher salt (for even seasoning)
• 1 tbsp lemon pepper seasoning (homemade or store-bought, but check for freshness)
• 1/2 cup chicken broth (low-sodium to control the saltiness)
• 2 tbsp fresh lemon juice (bottled works in a pinch, but fresh is brighter)
• 1 tsp minced garlic (because everything’s better with garlic)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Season the chicken breasts evenly with kosher salt and lemon pepper seasoning on both sides.
3. Add the chicken to the Instant Pot, searing for 3 minutes per side until golden (don’t skip this step—it locks in juices).
4. Pour in the chicken broth and lemon juice, scraping the bottom to deglaze (those browned bits are flavor gold).
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 8 minutes.
6. Once done, allow a 5-minute natural release, then quick release any remaining pressure.
7. Remove the chicken and let it rest for 5 minutes before slicing (patience ensures juiciness).

Moist and tender, the chicken carries the bright acidity of lemon and the warmth of pepper beautifully. Serve it over a bed of creamy polenta or alongside roasted vegetables for a meal that feels both gourmet and comforting.

Instant Pot Chicken Breast with Mushroom Sauce

Yielded by the humble Instant Pot, this dish transforms simple chicken breast into a succulent centerpiece, draped in a rich, earthy mushroom sauce that whispers of autumn forests and cozy evenings.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic breasts offer the best texture)
• 2 tbsp unsalted butter (for that golden sear we all crave)
• 1 tbsp extra virgin olive oil (my kitchen staple for depth of flavor)
• 8 oz cremini mushrooms, sliced (their meaty texture holds up beautifully)
• 2 cloves garlic, minced (because garlic is life)
• 1 cup chicken broth (homemade if you have it, for unparalleled richness)
• 1/2 cup heavy cream (the secret to a luxuriously smooth sauce)
• 1 tsp dried thyme (for a hint of woodsy aroma)
• Salt and freshly ground black pepper (to season at every layer)

Instructions

1. Set your Instant Pot to ‘Sauté’ and allow it to heat for 2 minutes. Add the olive oil and butter, swirling to coat the bottom.
2. Season the chicken breasts generously with salt and pepper. Once the butter is foaming, add the chicken, searing for 3 minutes per side until golden. Remove and set aside.
3. In the same pot, add the mushrooms, cooking for 4 minutes until they begin to soften and release their juices. Tip: Don’t overcrowd the pot to ensure they brown properly.
4. Stir in the garlic and thyme, cooking for 30 seconds until fragrant. This is where the magic starts!
5. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Those bits are flavor gold.
6. Return the chicken to the pot, securing the lid. Set to ‘Manual’ high pressure for 10 minutes. Once done, allow a natural release for 5 minutes, then quick release the remaining pressure.
7. Carefully remove the chicken, setting it aside to rest. Stir the heavy cream into the mushroom mixture, letting it simmer for 2 minutes to thicken slightly. Tip: For a thicker sauce, let it reduce a bit longer.
8. Slice the chicken, then spoon the mushroom sauce over the top. A final sprinkle of fresh thyme leaves adds a pop of color and freshness.

Delight in the tender, juicy chicken paired with a sauce that’s creamy yet balanced, with the mushrooms offering a subtle umami depth. Serve over a bed of buttery mashed potatoes or alongside crisp green beans for a meal that feels both indulgent and comforting.

Spicy Instant Pot Chicken Breast

Yield to the allure of a dish that marries convenience with bold flavors—our Spicy Instant Pot Chicken Breast is a testament to the magic of modern cooking. Perfectly tender and infused with a fiery kick, it’s a weeknight dinner transformed into a gourmet experience.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic breasts offer the best texture)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tsp smoked paprika (for that deep, smoky undertone)
• 1/2 tsp cayenne pepper (adjust to tame or intensify the heat)
• 1 tsp garlic powder (a must for its aromatic punch)
• 1/2 cup chicken broth (homemade or low-sodium for control over saltiness)
• Salt, to taste (I like to use Himalayan pink salt for its mineral richness)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes.
2. Season the chicken breasts evenly with smoked paprika, cayenne pepper, garlic powder, and salt.
3. Place the chicken in the pot, searing each side for 3 minutes to lock in juices and create a flavorful crust.
4. Pour in the chicken broth, ensuring it covers the bottom of the pot to prevent burning.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
6. Once done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
7. Remove the chicken, let it rest for 5 minutes before slicing to retain its succulent moisture.

Amazingly tender with a spicy, smoky profile, this chicken breast pairs beautifully with a crisp salad or atop a mound of creamy mashed potatoes for a comforting meal. The Instant Pot not only speeds up cooking but also ensures every bite is infused with the rich flavors of the spices.

Instant Pot Chicken Breast with Sweet Potatoes

Elevate your weeknight dinner with this effortlessly elegant Instant Pot Chicken Breast with Sweet Potatoes, a dish that marries simplicity with sophistication, delivering a meal that’s as nutritious as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic, air-chilled breasts yield the juiciest results)
• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces (their natural sweetness is a perfect counterbalance to the savory chicken)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 1 cup chicken broth (homemade or low-sodium store-bought for better flavor control)
• 1 tsp garlic powder (for that quick, no-chop flavor boost)
• 1 tsp smoked paprika (adds a subtle depth and warmth)
• Salt and freshly ground black pepper (to season, but we’ll specify amounts)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering, about 2 minutes. This step ensures a good sear on the chicken.
2. Season the chicken breasts evenly with salt, pepper, garlic powder, and smoked paprika. Place them in the pot and sear for 3 minutes per side, until golden. Tip: Don’t overcrowd the pot to ensure each piece gets a proper sear.
3. Add the sweet potatoes around the chicken, then pour in the chicken broth. Tip: The broth should just cover the sweet potatoes to prevent them from becoming too mushy.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes. Tip: A quick release prevents the chicken from overcooking, so be ready to turn the valve immediately after the timer beeps.
5. Carefully remove the chicken and sweet potatoes. Let the chicken rest for 5 minutes before slicing to retain its juices.

Yielded by the Instant Pot, the chicken is succulent and infused with the smoky paprika, while the sweet potatoes are tender yet hold their shape. Serve this vibrant dish over a bed of quinoa or alongside a crisp green salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Teriyaki Chicken Breast in Instant Pot

Delightfully succulent and effortlessly prepared, this Teriyaki Chicken Breast in Instant Pot marries the rich, umami-packed flavors of teriyaki with the tender, juicy perfection of chicken breast, all achieved in a fraction of the time thanks to the magic of pressure cooking.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic breasts have the best texture)
• 1/2 cup low-sodium soy sauce (this balances the saltiness perfectly)
• 1/4 cup honey (for that glossy, sticky sweetness)
• 2 tbsp rice vinegar (a splash adds the right tang)
• 1 tbsp minced garlic (because fresh is always better)
• 1 tsp grated ginger (it’s worth grating it fresh)
• 1/2 cup water (to create the perfect sauce consistency)
• 1 tbsp cornstarch mixed with 2 tbsp water (my secret for a thicker sauce)
• 1 tbsp sesame oil (for a nutty finish)
• Sesame seeds and sliced green onions (for garnish, because we eat with our eyes first)

Instructions

1. Place the chicken breasts in the Instant Pot.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and water. Pour over the chicken.
3. Secure the lid and set the Instant Pot to Manual High Pressure for 10 minutes. Tip: Ensure the valve is set to sealing.
4. Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure. Tip: This keeps the chicken moist.
5. Remove the chicken and set aside. Turn the Instant Pot to Sauté mode.
6. Stir in the cornstarch mixture and cook until the sauce thickens, about 2 minutes. Tip: Stir constantly to avoid lumps.
7. Return the chicken to the pot, coating it in the sauce. Drizzle with sesame oil.
8. Garnish with sesame seeds and green onions before serving.

The chicken emerges fork-tender, enveloped in a glossy, deeply flavorful sauce that clings beautifully to each slice. Serve it over a bed of steamed jasmine rice or alongside crisp-tender broccoli for a meal that’s as visually appealing as it is delicious.

Instant Pot Chicken Breast and Broccoli

Venturing into the realm of quick yet sophisticated meals, this Instant Pot Chicken Breast and Broccoli recipe stands as a testament to the beauty of simplicity meeting elegance. Perfectly tender chicken and vibrant broccoli come together in a dish that’s as nutritious as it is delightful, promising a gourmet experience with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic chicken breasts yield the best flavor and texture)
• 2 cups broccoli florets (fresh is my preference for that crisp-tender bite)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 1/2 cup chicken broth (homemade or low-sodium store-bought works wonders)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp dried thyme (for that subtle, earthy aroma)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if possible, for maximum flavor)

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat the olive oil until shimmering, about 2 minutes.
2. Add the minced garlic and sauté for 30 seconds, just until fragrant—be careful not to burn it.
3. Season the chicken breasts with salt, pepper, and dried thyme, then add them to the pot. Sear for 2 minutes on each side to develop a golden crust.
4. Pour in the chicken broth, ensuring you scrape the bottom of the pot to deglaze and incorporate those flavorful bits.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
6. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
7. Add the broccoli florets to the pot, submerging them in the liquid. Close the lid and let the residual heat cook the broccoli for 3 minutes—this keeps them bright and crisp.
8. Remove the chicken and broccoli to a serving platter. If desired, reduce the cooking liquid on ‘Sauté’ for a few minutes to thicken into a light sauce.

Lusciously tender chicken paired with crisp broccoli makes this dish a harmonious blend of textures and flavors. Serve it over a bed of quinoa or alongside a crisp white wine for an effortlessly elegant meal.

Cajun Instant Pot Chicken Breast

Unveiling the secrets to a perfectly tender and flavor-packed meal, this Cajun Instant Pot Chicken Breast recipe is a testament to the magic of pressure cooking combined with the bold spices of Cajun cuisine. It’s a dish that promises to deliver both comfort and excitement to your dinner table, with minimal effort and maximum flavor.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total) – I find that organic chicken breasts tend to be more tender and flavorful.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes and health benefits.
• 1 tbsp Cajun seasoning – homemade or store-bought, but watch the salt content if you’re sensitive.
• 1/2 cup chicken broth – low-sodium is my preference to control the dish’s saltiness.
• 1 tbsp lemon juice – freshly squeezed for that bright, acidic kick.
• 2 cloves garlic, minced – because garlic makes everything better.

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat the olive oil until shimmering, about 2 minutes. This step ensures a good sear on the chicken.
2. Season both sides of the chicken breasts generously with Cajun seasoning. The seasoning not only adds flavor but also creates a beautiful crust.
3. Add the chicken to the Instant Pot and sear for 2 minutes per side, until golden brown. Don’t skip this step; it locks in the juices.
4. Pour in the chicken broth and lemon juice, scraping the bottom of the pot to deglaze. Those browned bits are flavor gold.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 8 minutes. The high pressure cooks the chicken quickly while keeping it moist.
6. Once cooking is complete, allow a natural release for 5 minutes, then quick release any remaining pressure. This prevents the chicken from drying out.
7. Remove the chicken and let it rest for 5 minutes before slicing. Resting allows the juices to redistribute.

Succulent and bursting with the vibrant flavors of Cajun seasoning, this chicken breast is a delight on its own or sliced over a bed of creamy mashed potatoes. The garlic and lemon juice add a subtle brightness that elevates the dish, making it a versatile centerpiece for any meal.

Instant Pot Chicken Breast with Creamy Spinach

Perfectly tender and infused with rich flavors, this Instant Pot Chicken Breast with Creamy Spinach is a testament to how effortless gourmet cooking can be. Pairing the lean protein with a luxuriously creamy spinach sauce, it’s a dish that promises both nutrition and indulgence in every bite.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total) – I find that organic chicken breasts have a better texture and flavor.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 cup heavy cream – for that irresistibly creamy sauce.
• 2 cups fresh spinach – packed, because it wilts down significantly.
• 1/2 cup chicken broth – homemade if you have it, for deeper flavor.
• 1 tsp garlic powder – a quick flavor booster.
• 1/2 tsp salt – to enhance all the flavors.
• 1/4 tsp black pepper – freshly ground, for a bit of heat.

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes until shimmering.
2. Season the chicken breasts with salt, pepper, and garlic powder, then add them to the pot. Sear for 3 minutes on each side until golden brown. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Pour in the chicken broth, scraping the bottom to deglaze and lift any flavorful bits stuck to the pot.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Tip: Natural release for 5 minutes, then quick release the remaining pressure for the juiciest chicken.
5. Remove the chicken and set aside. Add the heavy cream to the pot, stirring to combine with the broth. Tip: Let the sauce reduce on ‘Sauté’ mode for 2-3 minutes to thicken slightly.
6. Stir in the spinach until just wilted, about 1 minute, then return the chicken to the pot to coat in the sauce.

The chicken emerges fork-tender, enveloped in a velvety spinach sauce that’s rich yet balanced. Serve it over a bed of al dente pasta or alongside roasted potatoes for a meal that feels both comforting and sophisticated.

Italian Instant Pot Chicken Breast

Elevate your weeknight dinner with this effortlessly elegant Italian Instant Pot Chicken Breast, a dish that marries the rustic charm of Italian cuisine with the modern convenience of pressure cooking. Perfectly tender and infused with aromatic herbs, it’s a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic breasts have the best texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp dried oregano (crush it between your fingers to awaken the oils)
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/2 cup low-sodium chicken broth (homemade stock elevates the dish)
• 1/2 cup heavy cream (room temperature blends more smoothly)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• Salt and freshly ground black pepper (to season)

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
3. Add the chicken breasts and sear until golden brown, about 3 minutes per side. Remove and set aside.
4. In the same pot, add the minced garlic, oregano, basil, and red pepper flakes. Sauté for 30 seconds until fragrant.
5. Pour in the chicken broth to deglaze the pot, scraping up any browned bits with a wooden spoon.
6. Return the chicken to the pot, secure the lid, and set to ‘Manual’ high pressure for 10 minutes.
7. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
8. Remove the chicken and set aside. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
9. Slice the chicken and return it to the pot, coating it in the sauce. Serve hot.

Now, the chicken emerges succulent and enveloped in a velvety, herb-infused sauce that clings beautifully to each slice. For a touch of freshness, garnish with chopped parsley or serve over a bed of al dente spaghetti to soak up every last drop of sauce.

Instant Pot Chicken Breast and Quinoa

Unveiling a dish that marries convenience with sophistication, our Instant Pot Chicken Breast and Quinoa is a testament to how modern cooking gadgets can elevate everyday ingredients into something extraordinary. This recipe promises a meal that’s not only nutritious and flavorful but also effortlessly elegant, perfect for those evenings when time is of the essence but you refuse to compromise on taste.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic breasts have the best texture and flavor)
• 1 cup quinoa, rinsed (rinsing is key to removing any bitterness)
• 1.5 cups chicken broth (homemade broth elevates the dish, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (for that quick flavor boost)
• 1 tsp smoked paprika (adds a lovely depth and color)
• Salt and freshly ground black pepper (to season the chicken perfectly)

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat the olive oil until shimmering, about 2 minutes.
2. Season the chicken breasts generously with salt, pepper, garlic powder, and smoked paprika on both sides.
3. Add the chicken to the Instant Pot and sear for 3 minutes per side, until golden brown (this step locks in the juices).
4. Remove the chicken and set aside. Deglaze the pot with a splash of chicken broth, scraping up any browned bits (those bits are flavor gold).
5. Add the rinsed quinoa and remaining chicken broth to the pot, stirring to combine.
6. Place the chicken breasts on top of the quinoa. Secure the lid and set the valve to ‘Sealing.’
7. Cook on ‘Manual’ high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
8. Carefully remove the lid and fluff the quinoa with a fork. Let the chicken rest for 5 minutes before slicing (this ensures it stays juicy).

Succulent chicken paired with fluffy, aromatic quinoa makes for a dish that’s as pleasing to the palate as it is to the eye. Serve it atop a bed of arugula for a peppery contrast or alongside roasted vegetables for a heartier meal.

Maple Dijon Instant Pot Chicken Breast

Unveiling a dish that marries the sweet allure of maple with the sharp tang of Dijon, this Instant Pot chicken breast recipe is a testament to the beauty of balance in flavors. Perfect for a weeknight dinner yet elegant enough for guests, it’s a versatile masterpiece that comes together with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs) – I find that organic chicken tends to have a better texture.
• 1/4 cup pure maple syrup – the darker the grade, the richer the flavor.
• 2 tbsp Dijon mustard – a grainy variety adds a lovely texture.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 tsp garlic powder – for a quick flavor boost without the chopping.
• 1/2 tsp smoked paprika – it lends a subtle depth that’s irresistible.
• 1/2 cup chicken broth – low-sodium to control the saltiness.
• Salt and freshly ground black pepper – to season the chicken perfectly.

Instructions

1. Season the chicken breasts evenly with salt, pepper, garlic powder, and smoked paprika.
2. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
3. Add the chicken breasts and sear until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a proper sear.
4. In a small bowl, whisk together the maple syrup and Dijon mustard until smooth.
5. Pour the maple-Dijon mixture over the chicken, followed by the chicken broth.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 8 minutes. Tip: Natural release for 5 minutes, then quick release to keep the chicken tender.
7. Once done, carefully remove the chicken and set aside. Tip: Reduce the sauce on ‘Sauté’ for 3-5 minutes for a thicker consistency.

Perfectly cooked, the chicken is succulent with a glaze that’s a harmonious blend of sweet and spicy. Serve it over a bed of creamy mashed potatoes or alongside roasted Brussels sprouts for a meal that’s as visually appealing as it is delicious.

Instant Pot Chicken Breast with Lemon Butter Sauce

Brimming with bright flavors and succulent tenderness, this Instant Pot Chicken Breast with Lemon Butter Sauce is a testament to the magic of pressure cooking, transforming simple ingredients into a dish that sings with elegance and ease.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total) – I always opt for organic, free-range for the best texture and flavor.
• 1/2 cup chicken broth – homemade elevates the dish, but store-bought works in a pinch.
• 3 tbsp unsalted butter – European-style butter is my secret for a richer sauce.
• 1 lemon, juiced and zested – Meyer lemons add a lovely sweetness if you can find them.
• 2 garlic cloves, minced – fresh is non-negotiable here for that punch of flavor.
• 1/2 tsp salt – I like fine sea salt for its clean taste.
• 1/4 tsp black pepper – freshly ground makes all the difference.
• 1 tbsp chopped fresh parsley – for that final pop of color and freshness.

Instructions

1. Season the chicken breasts evenly with salt and pepper on both sides.
2. Set your Instant Pot to ‘Sauté’ mode and melt 1 tbsp of butter. Once hot, add the chicken breasts, searing for 3 minutes per side until golden brown. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Remove the chicken and set aside. Add the remaining butter, garlic, and lemon zest to the pot, sautéing for 1 minute until fragrant.
4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pot. Tip: These bits are flavor gold!
5. Return the chicken to the pot, secure the lid, and set to ‘Manual’ high pressure for 8 minutes. Tip: Natural release for 5 minutes, then quick release to keep the chicken juicy.
6. Once the pressure is released, remove the chicken and whisk the remaining sauce until slightly thickened. Stir in the parsley.
7. Serve the chicken drizzled with the lemon butter sauce. The result is a dish with perfectly tender chicken enveloped in a bright, buttery sauce that’s begging to be paired with a crisp white wine or over a bed of fluffy quinoa for a complete meal.

Greek Style Instant Pot Chicken Breast

Flavorful and effortlessly elegant, this Greek Style Instant Pot Chicken Breast transforms simple ingredients into a dish that’s both nourishing and deeply satisfying. Perfect for a weeknight dinner yet impressive enough for guests, it’s a testament to the magic of Mediterranean flavors.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find that organic chicken tends to be more tender and flavorful)
• 1 cup chicken broth (homemade or low-sodium store-bought for better control over the saltiness)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 1 tbsp dried oregano (Greek oregano, if available, for its more intense aroma)
• 1 tsp garlic powder (or 2 fresh garlic cloves, minced, for a more pronounced flavor)
• 1 tsp onion powder
• 1/2 tsp sea salt (I prefer the subtle crunch and minerality of sea salt)
• 1/2 tsp black pepper (freshly ground for the best flavor)
• 1 lemon, juiced (about 1/4 cup, and don’t forget to zest it first for an extra pop of citrus)
• 1/2 cup pitted Kalamata olives (for that authentic Greek touch)
• 1/4 cup crumbled feta cheese (to sprinkle on top before serving)

Instructions

1. Begin by seasoning the chicken breasts evenly with sea salt, black pepper, garlic powder, onion powder, and dried oregano. Let them sit for 10 minutes to absorb the flavors.
2. Set your Instant Pot to ‘Sauté’ mode and heat the extra virgin olive oil. Once hot, add the chicken breasts, searing for 2-3 minutes on each side until golden brown. This step locks in the juices.
3. Pour in the chicken broth and lemon juice, ensuring you scrape any browned bits from the bottom of the pot for added flavor. Tip: Deglazing prevents the ‘burn’ notice and enriches the sauce.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
5. Carefully remove the chicken and set aside. Stir in the Kalamata olives and let the sauce thicken on ‘Sauté’ mode for 2-3 minutes. Tip: For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into the sauce.
6. Slice the chicken, return it to the pot to coat with the sauce, and sprinkle with feta cheese and lemon zest before serving. Tip: Letting the chicken rest for a few minutes before slicing ensures it stays juicy.

With its tender, herb-infused chicken and briny, tangy sauce, this dish is a celebration of Greek cuisine. Serve it over a bed of orzo or with a crisp Greek salad for a complete meal that transports you to the Mediterranean with every bite.

Instant Pot Chicken Breast and Vegetables

Zesty and effortlessly sophisticated, this Instant Pot Chicken Breast and Vegetables recipe transforms simple ingredients into a dish that’s both nourishing and deeply satisfying. Perfect for those evenings when time is of the essence but flavor is non-negotiable.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic breasts offer the best texture)
• 2 cups baby carrots (their sweetness intensifies beautifully under pressure)
• 1.5 cups green beans, trimmed (haricot verts lend a delicate crispness)
• 1 cup low-sodium chicken broth (homemade stock elevates the dish, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp minced garlic (freshly minced makes all the difference)
• 1 tsp dried thyme (rubbed between fingers to awaken its aroma)
• 1/2 tsp sea salt (I prefer the subtle crunch of Maldon)
• 1/4 tsp freshly ground black pepper (freshly ground for that vibrant kick)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Season the chicken breasts with salt and pepper, then sear in the pot until golden, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Remove the chicken and set aside. Add the garlic and thyme to the pot, sautéing until fragrant, about 30 seconds.
4. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits. Tip: These bits are flavor gold!
5. Return the chicken to the pot, add the carrots and green beans on top. Secure the lid and set to ‘Manual’ high pressure for 8 minutes.
6. Once cooking is complete, allow a natural release for 5 minutes, then quick release the remaining pressure. Tip: This gradual release keeps the chicken juicy.
7. Carefully remove the lid, letting the steam escape away from you.

Now, the moment of truth: tender chicken that practically falls apart at the touch, surrounded by vegetables that have soaked up every bit of the savory broth. Serve this over a bed of creamy polenta or alongside crusty bread to sop up the delicious juices.

Buffalo Chicken Breast in Instant Pot

Amidst the hustle of modern life, the Instant Pot emerges as a culinary savior, transforming simple ingredients into dishes brimming with flavor and comfort. This Buffalo Chicken Breast recipe is no exception, offering a perfect blend of spicy, tangy, and tender in every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic breasts yield the best texture)
• 1 cup chicken broth (homemade or low-sodium store-bought for controlled seasoning)
• 1/2 cup Frank’s RedHot Sauce (the classic choice for authentic Buffalo flavor)
• 2 tbsp unsalted butter (I always use European-style for its richer taste)
• 1 tbsp olive oil (extra virgin is my staple for its fruity notes)
• 1 tsp garlic powder (a must for depth)
• 1 tsp onion powder (adds a subtle sweetness)
• 1/2 tsp paprika (smoked paprika can add a lovely complexity)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes. This step ensures a perfect sear.
2. Season the chicken breasts evenly with garlic powder, onion powder, and paprika. The spices will create a flavorful crust.
3. Add the chicken to the pot, searing for 3 minutes per side until golden. Don’t overcrowd the pot to ensure even browning.
4. Pour in the chicken broth and hot sauce, then dot with butter. The butter will melt into the sauce, enriching it.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. A quick release prevents overcooking.
6. Once done, shred the chicken directly in the pot using two forks. Letting it sit for 5 minutes absorbs more flavor.

Rich in flavor with a tender, pull-apart texture, this Buffalo Chicken Breast is sublime tucked into soft buns or atop a crisp salad for a lighter take. The sauce, a harmonious blend of heat and tang, clings beautifully to every shred, promising a dish that’s as versatile as it is delicious.

Instant Pot Chicken Breast with Coconut Milk

Kickstart your culinary journey with this Instant Pot Chicken Breast with Coconut Milk, a dish that marries simplicity with sophistication. Perfect for those evenings when time is of the essence but flavor is non-negotiable, this recipe promises a creamy, aromatic delight that’s bound to impress.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic chicken breasts yield the best texture)
• 1 cup full-fat coconut milk (the richness of full-fat makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp minced garlic (freshly minced garlic elevates the dish immensely)
• 1 tsp ground turmeric (for that golden hue and earthy flavor)
• 1 tsp sea salt (I prefer the subtle crunch and minerality of sea salt)
• 1/2 tsp black pepper (freshly ground, to awaken the flavors)
• 1/4 cup chopped cilantro (for a fresh, vibrant finish)

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat the extra virgin olive oil for 2 minutes until shimmering.
2. Add the minced garlic and sauté for 30 seconds, just until fragrant—be careful not to burn it.
3. Season the chicken breasts with sea salt, black pepper, and ground turmeric, ensuring they’re evenly coated.
4. Place the chicken breasts in the Instant Pot and sear for 2 minutes on each side, until lightly golden.
5. Pour in the coconut milk, making sure to scrape any bits off the bottom of the pot for maximum flavor.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
7. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
8. Garnish with chopped cilantro before serving, for a pop of color and freshness.

Golden and tender, the chicken breasts are luxuriously coated in a creamy coconut sauce, with the turmeric adding a subtle warmth. Serve over a bed of jasmine rice or with a side of steamed vegetables for a complete meal that’s as nourishing as it is delightful.

Herbed Instant Pot Chicken Breast

Mastering the art of quick yet flavorful meals, this Herbed Instant Pot Chicken Breast transforms simple ingredients into a succulent dish that’s both effortless and elegant, perfect for busy weeknights or impromptu gatherings.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic breasts offer the best texture)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp kosher salt (for even seasoning)
• 1/2 tsp freshly ground black pepper (freshly cracked makes all the difference)
• 1 tsp garlic powder (adds a warm, aromatic depth)
• 1 tsp dried thyme (rubbed between fingers to release its oils)
• 1 tsp dried rosemary (lightly crushed for maximum flavor)
• 1/2 cup chicken broth (homemade or low-sodium for control over saltiness)

Instructions

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Set the Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
3. Season the chicken breasts evenly with salt, pepper, garlic powder, thyme, and rosemary.
4. Sear the chicken for 3 minutes per side, until golden brown (this locks in juices).
5. Pour in the chicken broth, scraping up any browned bits from the bottom for added flavor.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 8 minutes.
7. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
8. Remove the chicken and let it rest for 5 minutes before slicing to retain its moisture.

Zesty and aromatic, this chicken breast is tender and juicy, with herbs infusing every bite. Serve it atop a bed of creamy polenta or slice it for a vibrant salad to elevate your meal.

Instant Pot Chicken Breast and Beans

Gathering around the table for a meal that’s both nourishing and effortlessly elegant is a joy, and this Instant Pot Chicken Breast and Beans recipe promises just that. With tender chicken and creamy beans melding in a symphony of flavors, it’s a dish that speaks to the soul of home cooking with a touch of sophistication.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic breasts offer the best texture)
• 2 cups dried white beans, soaked overnight (for that perfect creaminess)
• 3 cups chicken broth (homemade elevates the dish, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely diced (yellow onions bring a sweet depth)
• 3 garlic cloves, minced (freshly minced garlic is non-negotiable for me)
• 1 tsp smoked paprika (for a whisper of smokiness)
• 1 tsp dried thyme (rubbed between fingers to awaken the oils)
• Salt and freshly ground black pepper (to season layers as we cook)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the diced onion, cooking until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, smoked paprika, and thyme, cooking for just 30 seconds until fragrant—this blooms the spices.
4. Season the chicken breasts generously with salt and pepper, then add them to the pot, searing for 2 minutes on each side for a golden crust.
5. Pour in the soaked beans and chicken broth, ensuring the liquid just covers the ingredients for optimal cooking.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 25 minutes—this ensures the beans are perfectly tender.
7. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure before opening.
8. Shred the chicken directly in the pot or serve whole, depending on your preference.

Zesty with a hint of smokiness, this dish boasts a comforting texture where the beans are velvety and the chicken falls apart with ease. Serve it over a bed of wild rice or with a side of crusty bread to soak up the flavorful broth for a meal that’s as satisfying as it is elegant.

Pesto Chicken Breast in Instant Pot

This season, transform your weeknight dinners with a dish that marries convenience and gourmet flair—Pesto Chicken Breast in the Instant Pot. The vibrant basil pesto infuses the chicken with a fresh, herby depth, while the pressure cooker ensures it’s succulent and perfectly cooked in minutes.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lbs) – I find organic free-range chicken offers the best texture and flavor.
• 1/2 cup basil pesto (homemade or store-bought) – For a brighter taste, I always opt for pesto with a high olive oil content.
• 1/4 cup chicken broth – A low-sodium version keeps the dish perfectly balanced.
• 1 tbsp extra virgin olive oil – My kitchen staple for its fruity notes.
• 1/2 tsp salt – Diamond Crystal kosher salt is my preference for its clean taste.
• 1/4 tsp black pepper – Freshly ground makes all the difference.

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Season the chicken breasts evenly with salt and pepper, then sear in the pot for 3 minutes per side until golden—this locks in juices.
3. Pour in the chicken broth to deglaze the pot, scraping up any browned bits for extra flavor.
4. Spread the pesto over each chicken breast, ensuring they’re well-coated for maximum herbaceousness.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 10 minutes.
6. After cooking, allow a 5-minute natural release before quick-releasing any remaining pressure—this keeps the chicken tender.
7. Transfer the chicken to a plate and let rest for 5 minutes; the residual heat finishes the cooking perfectly.

Captivating in its simplicity, this pesto chicken emerges fork-tender with a moist, flaky texture. The pesto forms a glossy cloak that’s rich yet not overpowering, making it ideal over a bed of al dente pasta or alongside roasted baby potatoes for a complete meal.

Instant Pot Chicken Breast with Alfredo Sauce

Unveiling a dish that marries convenience with indulgence, our Instant Pot Chicken Breast with Alfredo Sauce transforms simple ingredients into a creamy, dreamy meal. Perfect for weeknights yet elegant enough for guests, this recipe promises tender chicken enveloped in a rich, velvety sauce.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total) – I find organic chicken breasts yield the best flavor and texture.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tsp garlic powder – for that quick garlicky punch without the chopping.
• 1 tsp onion powder – adds a subtle depth.
• 1/2 tsp salt – I prefer sea salt for its clean taste.
• 1/4 tsp black pepper – freshly ground, if possible.
• 1 cup heavy cream – the richer, the better for that luscious sauce.
• 1/2 cup grated Parmesan cheese – freshly grated melts smoother.
• 1/2 tsp Italian seasoning – a little goes a long way.
• 1/4 cup chicken broth – low sodium to control the saltiness.

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes until shimmering.
2. Season the chicken breasts evenly with garlic powder, onion powder, salt, and black pepper.
3. Place the chicken in the Instant Pot and sear for 3 minutes on each side until golden brown. Tip: Don’t overcrowd the pot to ensure a proper sear.
4. Pour in the chicken broth and secure the lid. Set to ‘Manual’ high pressure for 10 minutes.
5. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure. Tip: This step keeps the chicken moist.
6. Remove the chicken and set aside. Switch back to ‘Sauté’ mode.
7. Add the heavy cream, Parmesan cheese, and Italian seasoning to the pot. Stir continuously for 3 minutes until the sauce thickens. Tip: Constant stirring prevents the cheese from clumping.
8. Return the chicken to the pot, coating it in the sauce, and let it warm through for 2 minutes.

This dish boasts a harmonious blend of tender chicken and creamy Alfredo sauce, with the Parmesan adding a salty, nutty finish. Serve it over a bed of fettuccine or alongside steamed vegetables for a complete meal that’s as visually appealing as it is delicious.

Conclusion

Perfect for busy weeknights, our roundup of 25 Delicious Chicken Breast Instant Pot Recipes offers something for everyone. From hearty meals to light bites, these recipes promise ease and flavor in every bite. We’d love to hear which dishes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!