This is my tried and true method for making Instant Pot chicken breasts that are tender, juicy and delicious!
- 1 Tablespoon oil (I use avocado, but you can use coconut or canola – something with a high smoke point is best!)
- 3 boneless, skinless chicken breasts (uncooked)
- 1/4 teaspoon garlic salt per chicken breast (or you can use just garlic powder and regular salt)
- dash black pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried basil
- 1 cup water
1Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot.
2Season one side of the chicken breasts.
3After the display reads “hot,” carefully add the chicken breasts, seasoned side down, to the pot. I use tongs to avoid hot oil splatter.
4Add seasoning on the second side.
5Cook about 3 to 4 minutes on each side, and remove from pot with the tongs.
6Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet.
7Place the chicken on the trivet.
8Lock the lid, and cook on manual high for 5 minutes.
9Allow the chicken to naturally release for 5 minutes, and then quick release the rest.
10Remove the chicken from the pot, and allow to rest for about 5 minutes before serving for maximum juiciness.
Note: Regarding chicken breast sizes, each breast was between 6 and 8 ounces. (6.7, 7.3 and 7.7 to be exact!) Also, butterflied (halved) chicken breasts or chicken cutlets will not have the same cook time as whole chicken breasts. I recommend using whole boneless, skinless chicken breasts for this recipe.