You know those weeknights where you just need dinner to happen, quietly and without a fuss? This is that recipe.

It’s the kind of easy that feels like a small victory, turning a simple chicken breast into something remarkably juicy and full of flavor with almost no effort on your part. Your Instant Pot really does handle the heavy lifting here.

You get a complete meal, with a lovely light sauce, in about the time it takes to decide what to watch on TV. Or, you get a big batch of perfectly cooked chicken ready to star in a dozen other dishes throughout your week.

It’s a foundational recipe, and once you get the rhythm, you’ll come back to it again and again.

A Simple Truth About Cooking Chicken

Chicken breast has a reputation for being dry, which, let’s be honest, it often earns. The secret isn’t a fancy technique. It’s about gentle heat and precise timing.

The Instant Pot is brilliant for this because it surrounds the meat in moist steam, cooking it evenly and quickly while locking in all those natural juices. That brief sear at the start? That’s just for us, for that rich, golden flavor on the outside.

It makes all the difference between boiled chicken and something you’re genuinely excited to eat.

Ingredients Needed for the Recipe

Each ingredient here has a job. The spices build a flavor crust, the liquid creates the essential steam, and the final thickeners turn pan juices into a proper sauce.

• Salt (1 tsp.): The essential flavor enhancer that makes everything else taste more like itself.
• Lemon Pepper Seasoning (1 tsp.): Adds a bright, zesty note with a hint of pepper.
• Paprika (1/2 tsp.): Provides a subtle sweetness and that beautiful golden color on the seared chicken.
• Dried Thyme (1/2 tsp.): Brings in a gentle, earthy aroma that pairs perfectly with chicken.
• Skinless, Boneless Chicken Breasts (4, about 2 1/4 lb.): The main event. Try to find ones of similar thickness for even cooking.
• Olive Oil (2 Tbsp.): Used for searing, it prevents sticking and helps the spices bloom and brown.
• Chicken Stock (1 cup): The liquid that creates the pressure-cooking steam and forms the base of your sauce. Water works in a pinch, but stock adds more depth.
• Cornstarch (1 Tbsp.): Our sauce thickener, it gives the pan juices a silky, lightly clinging texture.
• Lemon Juice (1 Tbsp.): A fresh finish, it wakes up the sauce and ties all the flavors together.

How to make ?

Save

Step 1- Season Generously

Grab a small bowl and mix the salt, lemon pepper, paprika, and thyme. Pat your chicken breasts dry with a paper towel—this helps the seasoning stick and gives you a better sear.

Rub the spice mix all over both sides of each breast. You want them fully coated.

Step 2- Sear for Flavor

Turn your Instant Pot to the Sauté function. Let the empty insert heat up for just 2 to 3 minutes. Add one tablespoon of the oil.

Carefully place two chicken breasts in the pot. Let them cook, untouched, for about 3 minutes, until you see a golden-brown crust forming. Flip them, sear for another 2 minutes, then move them to a clean plate.

Repeat with the last tablespoon of oil and the remaining two breasts. Turn the Instant Pot off completely when finished. This little cooldown break helps the pot reset.

Step 3- Deglaze and Set Up

Pour the chicken stock into the pot. As it sizzles, use a wooden spoon to scrape up all those delicious browned bits from the bottom.

This is called deglazing, and it’s pure flavor. Now, place the metal trivet that came with your pot inside. Arrange all four chicken breasts on top of the trivet in a single layer.

Step 4- Pressure Cook and Release

Secure the lid and make sure the steam release valve is set to “Sealing.” Select High Pressure and set the cook time for 4 minutes. The pot will take several minutes to come up to pressure. Once the 4-minute cook time is done, let the pressure release naturally for 4 minutes.

Then, carefully turn the valve to “Venting” to release any remaining steam. Open the lid, and transfer the chicken to a plate. It will be incredibly juicy.

Step 5- Make the Pan Sauce

Take out the trivet. Turn the pot back to Sauté. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until completely smooth.

Pour this slurry into the simmering liquid in the pot. Whisk constantly. It will come to a boil and thicken within about a minute. Turn off the heat, and stir in the fresh lemon juice.

Step 6- Serve and Enjoy

Slice the chicken breasts, if you like, or serve them whole. Drizzle that simple, flavorful sauce right over the top. It completes the dish, adding a glossy, tasty finish that makes it feel special.

Why Your Instant Pot Might Pause

These multi-cookers are smart, sometimes too smart for their own good. If the inner pot gets too hot during searing, the display might flash “HOT” and the function will turn off. Don’t panic.

The residual heat will continue to cook your chicken for a minute. Just let it sit for a bit, then you can usually turn Sauté back on to finish.

Always turn the pot off completely between functions, like after searing before you add the broth. It gives the internal sensor a moment to catch up and prevents those frustrating mid-recipe shutdowns. It’s just a quirk of the appliance, and easily managed.

Tips

• For meal prep chicken you’ll use in other recipes, simplify the seasoning. Just use salt, pepper, and maybe a little garlic powder. Skip the sauce step.
• Invest in an instant-read thermometer. The chicken is done at 165°F in the thickest part. Pulling it at 160°F is fine, as the temperature will continue to climb a few degrees while resting.
• If your chicken breasts are very large or thick, you can increase the pressure cook time to 5 or 6 minutes. But start with 4, you might be surprised.
• Let the chicken rest for 5 minutes after pressure cooking before slicing. This allows the juices to redistribute throughout the meat.

Your New Kitchen Workhorse

This recipe’s real magic might be what happens next. That batch of cooked chicken is a blank canvas. Shred it for tacos, cube it for a quick stir-fry, or slice it for salads and sandwiches. Having it ready in the fridge transforms a “what’s for dinner” crisis into a 15-minute assembly job.

It’s reliable. And on busy days, reliable is better than gourmet.

Storage & Reheating Notes

Let the chicken and any leftover sauce cool completely. Store them together in an airtight container in the refrigerator for up to 4 days. The chicken reheats beautifully.

For the best texture, warm it gently. A quick 30-60 seconds in the microwave with a splash of water or broth works. You can also reheat it covered in a skillet over low heat with a bit of the sauce until just warmed through.

For longer storage, you can freeze the cooked, cooled chicken for up to 3 months. Thaw it overnight in the refrigerator before using.

Save

Print Recipe

Instant Pot Chicken Breast Recipe

Author: Elly Cooking Method: Instant pot Cuisine: American Courses: Main Course

Difficulty: easy Prep Time 5 mins Cook Time 11 mins Rest Time 4 mins Total Time 20 mins

Servings: 4 Estimated Cost: $ 12 Calories: 230

Best Season: Spring, Summer, Fall, Winter

Description

Let your multicooker do all the work! This Instant Pot chicken breast recipe delivers juicy, tender chicken in under 20 minutes—perfect for quick weeknight dinners or meal prep. Seasoned with a zesty blend of lemon pepper, paprika, and thyme, then finished with a light pan sauce, it’s simple but full of flavor.

ingredients

Servings

• 1 tsp salt
• 1 tsp lemon pepper seasoning
• ¹⁄₂ tsp paprika
• ¹⁄₂ tsp dried thyme
• 4 skinless, boneless chicken breasts (about 2¼ lb total)
• 2 Tbsp olive oil
• 1 cup chicken stock (or water)
• 1 Tbsp cornstarch
• 1 Tbsp lemon juice

Instructions

1. In a small bowl, combine salt, lemon pepper, paprika, and dried thyme. Season both sides of the chicken breasts evenly with the spice mixture.
   Mark as complete
2. Set your Instant Pot to the sauté function and heat for 2–3 minutes. Add 1 tablespoon olive oil, then sear 2 chicken breasts for about 3 minutes per side until lightly golden. Transfer to a plate. Repeat with remaining oil and chicken breasts. Turn off the Instant Pot.
   Mark as complete
3. Pour in the chicken stock and scrape the browned bits from the bottom of the pot. Insert the trivet and place all chicken breasts on top.
   Mark as complete
4. Seal the lid, set the steam release valve to 'sealing', and cook on high pressure for 4 minutes. After cooking, allow natural pressure release for 4 minutes, then manually release any remaining pressure.
   Mark as complete
5. Remove the trivet and chicken. Return the pot to sauté mode. In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Whisk into the pot along with lemon juice. Cook, whisking frequently, until sauce thickens (about 1 minute).
   Mark as complete
6. Slice or serve chicken whole, drizzled with the pan sauce.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 chicken breast with sauce

---

Amount Per Serving

Calories 230kcal

% Daily Value *

Total Fat 9gg14%

Saturated Fat 1.5gg8%

Trans Fat 0gg

Cholesterol 95mgmg32%

Sodium 680mgmg29%

Potassium 520mgmg15%

Total Carbohydrate 3gg1%

Dietary Fiber 0gg0%

Sugars 1gg

Protein 34gg68%

---

Calcium 20 mg

Iron 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For meal prep: Skip the sauce and store plain cooked chicken for salads, wraps, or casseroles.
• Milder version: Omit paprika and thyme; use ½ tsp black pepper instead of lemon pepper.
• Avoid dry chicken: Do not exceed 4 minutes of pressure cooking—timing is key!
• Storage: Keeps refrigerated for up to 4 days or frozen for 3 months.

Keywords: instant pot chicken breast, quick chicken recipe, healthy chicken dinner, easy meal prep, pressure cooker chicken