Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well in this recipe. They are slightly higher in fat but stay very juicy and flavorful. Use the same HIGH pressure cook time of 8 minutes for slicing or 12 minutes for shredding.

Why is my Instant Pot chicken dry?

The most common reasons are overcooking or skipping the resting period. Always let the chicken rest for at least 5 minutes after cooking before cutting into it. Also make sure you are not using natural release for too long, as the residual heat continues cooking the chicken even after pressure drops.

Can I cook chicken breast from frozen in the Instant Pot?

This recipe is designed for fully defrosted chicken only. Cooking from frozen leads to uneven results and is not recommended here for both food safety and texture reasons.

Juicy Instant Pot Chicken Breast Recipe - 36g Protein in Every Serving

Name: Instant Pot Chicken Breast Recipe - 36 Grams of Protein!
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 3 pounds boneless, skinless chicken breasts (fresh and fully defrosted); 1 teaspoon Italian seasoning; 1/2 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 cup chicken broth

Instant Pot Chicken Breast Recipe – 36 Grams of Protein!

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Perfectly juicy and tender chicken breasts made in the Instant Pot with a simple seasoning blend – a quick and easy high-protein meal with 36 grams of protein per serving.

Author: Emily Rose Carter
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Pressure Cook
Cuisine: American

Ingredients

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3 pounds boneless, skinless chicken breasts (fresh and fully defrosted)
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup chicken broth

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Instructions

Combine Italian seasoning, onion powder, garlic powder, salt, and pepper in a small bowl until evenly mixed.
Pat chicken breasts dry with a paper towel and coat both sides evenly with the seasoning blend. For best results, let seasoned chicken rest at room temperature for 15 minutes before cooking.
Set Instant Pot to Saute mode. Add a small drizzle of oil and brown chicken breasts 1 to 2 minutes per side until lightly golden. Press Cancel when done. This step is optional but adds significant flavor.
Place trivet inside the Instant Pot and arrange chicken breasts on top in a single layer.
Pour 1 cup of chicken broth over the chicken.
Lock the lid, set valve to Sealing, and cook on HIGH pressure for 8 minutes for slicing or 12 minutes for shredding. The pot will take approximately 10 minutes to build pressure before cook time begins.
Carefully switch the valve to Venting for a quick pressure release. Wait until all pressure has fully released and the float valve drops before opening the lid.
Transfer chicken to a cutting board and rest for 5 minutes before slicing or shredding. Serve immediately for best moisture retention.

Notes

Always use fully defrosted chicken breasts – never cook from frozen for safe, even results.
Pound unevenly sized breasts to an even thickness before cooking so all pieces finish at the same time.
For shredding, increase cook time to 12 minutes on HIGH pressure for more tender, pull-apart results.
Store whole and slice or shred only when ready to serve – whole breasts hold moisture much better than pre-cut pieces.
Reheat leftovers with a splash of chicken broth to keep the chicken moist and juicy.

Nutrition

Serving Size: 1 serving
Calories: 197 kcal
Sugar: 0 g
Sodium: 450 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 36 g
Cholesterol: 110 mg

Find it online: https://www.benefitiany.com/instant-pot-chicken-breast/