Instant Pot Chicken
Season chicken breasts or thighs, sear them in the Instant Pot on Sauté mode, add one cup of broth, then pressure cook on High for 10 minutes (breasts) or 12 minutes (thighs) with a 5-minute natural release. Let the pressure release fully before opening, slice, and serve.
The Instant Pot is excellent at chicken, provided “pressure cooked” is not treated as a substitute for seasoning, browning, or basic respect. Chicken breasts or thighs get dried thoroughly, rubbed with smoked paprika, garlic powder, onion powder, oregano, salt, and pepper, then seared before any pressure enters the conversation. That crust matters because pressure cooking tenderizes beautifully but has never browned anything in its life.
After searing, one cup of broth deglazes the pot. Scrape the bottom thoroughly—not only for flavor, but because stuck browned bits can trigger the Burn warning, which is the appliance equivalent of receiving a passive-aggressive email from a countertop robot. The chicken sits on a trivet above the broth and cooks 10 minutes for breasts or 12 for thighs, followed by a five-minute natural release. Confirm the thickest piece reaches 165°F, then rest it before slicing.
The broth left below is full of seasoning, garlic, and drippings; butter can turn it into a quick pan sauce. Spoon that over slices cut across the grain. What you get is tender, juicy chicken with actual browned flavor—and a useful base recipe that can become dinner without pretending plain shredded chicken is a personality.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs (about 4 pieces)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 3 garlic cloves, smashed
- 1 tablespoon butter (optional, for finishing)
Instructions
- 1Pat the chicken completely dry with paper towels. This matters more than it sounds — moisture is the enemy of a good sear.
- 2In a small bowl, mix together the salt, pepper, smoked paprika, garlic powder, onion powder, and dried oregano. Rub the spice mixture evenly over all sides of each piece of chicken.
- 3Set the Instant Pot to Sauté mode on High and let it heat for 2 minutes until the display reads 'Hot.'
- 4Add the olive oil, then add the chicken pieces without crowding. Sear undisturbed for 3-4 minutes per side until a golden crust forms. Work in batches if needed — crowding drops the heat and you'll steam instead of sear.
- 5Remove the chicken and set aside. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step prevents the Burn warning and adds flavor — two very good reasons to not skip it.
- 6Add the smashed garlic cloves to the broth, then place the trivet inside the pot. Arrange the seared chicken on top of the trivet in a single layer.
- 7Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes for chicken breasts or 12 minutes for chicken thighs.
- 8Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully turn the valve to Venting for a quick release of any remaining pressure. Cook poultry until the thickest piece reaches 165°F on an instant-read thermometer.
- 9Remove the chicken and let it rest on a cutting board for 5 minutes before slicing. If desired, stir a tablespoon of butter into the remaining broth in the pot to make a simple pan sauce.
- 10Slice against the grain and serve with the pan juices drizzled over the top.
Nutrition Information
Estimated per serving: 1 of 4 servings.
Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.
Pro Tips
- One cup of liquid is the minimum for your Instant Pot to come to pressure. Don't go under it. The pot will sit there hissing at you and nothing will happen, which is its way of telling you it was raised with standards.
- Chicken is safe to eat at 165°F internal temperature. Use an instant-read thermometer and you will never have to guess or cut into a piece and make everyone at the table uncomfortable.
- If your chicken breasts are on the larger side — over 10 oz each — add 2 minutes to the cook time. Undersized ones may only need 8 minutes. Adjust once and write it down so you don't learn this lesson twice.
- Let the chicken rest the full 5 minutes before slicing. The juice redistribution is real and the difference is embarrassing to admit if you've been skipping it.
Substitutions
Storage Instructions
Refrigerate cooled chicken in an airtight container for up to 4 days. Store with a spoonful of the cooking liquid to keep it moist. Freeze for up to 3 months in a zip-top freezer bag with the air pressed out. Thaw overnight in the refrigerator and reheat gently in a covered skillet with a splash of broth over medium-low heat.
Make Ahead
Cook the chicken fully, cool completely, and refrigerate for up to 4 days or freeze for up to 3 months. It slices beautifully cold and reheats without drying out as long as you reheat it covered and low and slow.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Cook the seasoned chicken ahead and refrigerate it with some of the cooking liquid so it stays moist. Slice or shred and reheat gently when needed.
How do I store the leftovers?
Refrigerate cooled chicken in an airtight container for up to 4 days. Store with a spoonful of the cooking liquid to keep it moist. Freeze for up to 3 months in a zip-top freezer bag with the air pressed out. Thaw overnight in the refrigerator and reheat gently in a covered skillet with a splash of broth over medium-low heat.
Can I freeze it?
Yes. See the storage section on this page for exact freezing and thawing directions — most versions of Instant Pot Chicken freeze well for up to 2–3 months when cooled fully first and portioned into airtight containers.
Can I adjust it for what I have on hand?
Yes. Tested adjustments on this recipe include chicken broth → water with 1/2 teaspoon of Better Than Bouillon; smoked paprika → regular paprika or sweet paprika; and olive oil → avocado oil or neutral vegetable oil.
What's the most common mistake to avoid?
One cup of liquid is the minimum for your Instant Pot to come to pressure. Don't go under it. The pot will sit there hissing at you and nothing will happen, which is its way of telling you it was raised with standards.
Make It a Meal
Pair this recipe with a side, bread, and something sweet from the FAFO Kitchen.
