Instant Pot Chicken Breast Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the dish.

Chicken broth: Adds moisture and flavor to the chicken as it cooks in the Instant Pot.

Salt: Enhances the natural flavors of the chicken.

Black pepper: Adds a mild heat and depth of flavor.

Garlic powder: Provides a savory and aromatic element to the seasoning mix.

To ensure the chicken breasts remain juicy and flavorful, consider using a quick marinade before cooking. Combine olive oil, lemon juice, and a touch of honey with your seasonings. Let the chicken sit in this mixture for at least 30 minutes. This not only enhances the taste but also helps in tenderizing the meat.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts are similar in texture and flavor, making them a suitable alternative.

• boneless, skinless chicken breasts - Substitute with tofu: For a vegetarian option, tofu provides a similar protein content and can absorb flavors well.

• chicken broth - Substitute with vegetable broth: Vegetable broth offers a similar depth of flavor and is suitable for vegetarians.

• chicken broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of chicken broth.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of spice, though it is more intense.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor, though it is slightly different in taste.

• Allow the chicken breasts to cool completely before storing. This helps to maintain the texture and flavor.

• For refrigeration, place the cooled chicken breasts in an airtight container or wrap them tightly with plastic wrap. They can be stored in the fridge for up to 4 days.

• To freeze, wrap each chicken breast individually in plastic wrap or aluminum foil. Then, place them in a resealable freezer bag, ensuring to remove as much air as possible to prevent freezer burn. Label the bag with the date for easy tracking.

• When ready to use, thaw the chicken breasts in the refrigerator overnight. For a quicker method, you can use the defrost setting on your microwave, but be cautious to avoid starting the cooking process.

• Reheat the chicken breasts gently to maintain their moisture. You can do this in the microwave, oven, or on the stovetop. If using the microwave, cover the chicken with a damp paper towel to keep it from drying out.

• For oven reheating, preheat your oven to 350°F (175°C). Place the chicken breasts in a baking dish, add a splash of chicken broth or water, and cover with foil. Heat for about 20 minutes or until warmed through.

• On the stovetop, place the chicken breasts in a skillet with a little chicken broth or water. Cover and heat over medium-low until warmed through, turning occasionally to ensure even heating.

• Use the stored or reheated chicken breasts in a variety of dishes like salads, sandwiches, soups, or stir-fries to add a quick and easy protein boost.

• For a quick and juicy reheat, slice the chicken breasts thinly and place them in a microwave-safe dish. Add a splash of chicken broth to keep them moist. Cover with a microwave-safe lid or plastic wrap and heat on medium power for 1-2 minutes, checking halfway through.

• If you prefer the oven, preheat it to 350°F (175°C). Place the chicken breasts in an oven-safe dish, add a bit of chicken broth or olive oil to prevent drying out, and cover with foil. Bake for about 10-15 minutes or until heated through.

• For a stovetop method, slice the chicken breasts and heat a skillet over medium heat. Add a splash of chicken broth or olive oil. Toss the chicken slices in the skillet for 3-5 minutes until warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken breasts in the basket and heat for 5-6 minutes, flipping halfway through to ensure even heating.

• For a flavorful twist, shred the chicken breasts and mix them with a bit of barbecue sauce or pesto. Heat in a saucepan over medium heat until warmed through, stirring occasionally.

• Instant Pot: A multi-functional electric pressure cooker that will cook the chicken breasts quickly and evenly.

• Measuring spoons: Used to measure out the salt, black pepper, and garlic powder accurately.

• Measuring cup: Used to measure the chicken broth to ensure you have the correct amount.

• Tongs: Useful for placing the chicken breasts into the Instant Pot and removing them once cooked.

• Cutting board: A surface to place the chicken breasts on while seasoning them.

• Knife: Used to trim any excess fat or unwanted parts from the chicken breasts before cooking.

• Serving platter: A dish to place the cooked chicken breasts on to rest before serving.

Pre-season the chicken: Season the chicken breasts ahead of time and store them in the fridge. This allows the flavors to penetrate and saves time during cooking.

Use pre-made broth: Opt for store-bought chicken broth to eliminate the need for making your own, speeding up the preparation process.

Batch cook: Cook extra chicken breasts and store them in the fridge or freezer for quick meals throughout the week.

Quick release method: If you're in a hurry, skip the natural pressure release and use the quick release method after cooking.