Before you cook
Before you start Equipment you'll need
- Instant Pot (6-quart or 8-quart) — Pressure cooks chicken breasts quickly and evenly while keeping meat moist; size ensures proper liquid-to-food ratio for pressure cooking
- Trivet (metal rack that comes with Instant Pot) — Elevates chicken above cooking liquid to prevent boiling and ensure even steam circulation around meat
- Meat thermometer — Verifies chicken reaches safe internal temperature of 165°F for food safety
- Tongs — Safely removes hot chicken from pot and trivet without burning hands or breaking apart cooked meat
- Cutting board — Provides clean surface for slicing or shredding cooked chicken if desired for serving
Safety Safety & allergen notes
- Hot steam and liquid will release when opening the Instant Pot lid - keep face and hands away and use the quick release method carefully to avoid burns
- The trivet and chicken will be extremely hot after pressure cooking - use tongs or kitchen utensils to remove chicken, never touch with bare hands
- Ensure chicken reaches 165°F internal temperature to prevent foodborne illness - use a meat thermometer to verify doneness
- Keep the sealing valve clear before closing the lid and ensure it's in the correct position to prevent pressure buildup errors
Non-negotiables Rules for success
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Set valve to sealing position before pressurizing
If valve is in venting position, pot cannot build pressure and chicken will not cook properly
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Cook on high pressure for exactly 8 minutes
Less time leaves chicken undercooked and unsafe; more time makes chicken dry and stringy
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Use quick release immediately when timer beeps
Delayed release causes carryover cooking that dries out the chicken breast meat
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Verify internal temperature reaches 165°F minimum
Undercooked chicken poses food safety risk; this temperature kills harmful bacteria
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Rest chicken 2-3 minutes before serving
Resting allows juices to redistribute throughout meat; cutting immediately causes juices to escape and makes chicken dry
Prep Get set first
About 8 min of prep
- Instant Pot ready and accessible
- Trivet inserted in pot
- 1 cup chicken broth measured
- 4 chicken breasts (6-8 oz each) patted dry
- Salt, black pepper, garlic powder, and dried thyme measured and ready
- Meat thermometer on hand
- Tongs nearby for safe removal
Total cook time is about 20 minutes including pressure buildup and release, with only 5 minutes of active prep needed before cooking starts.
Ingredients
Instructions
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Add broth and trivet to pot
Pour the chicken broth into the Instant Pot and place the trivet (metal rack) inside.
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Season the chicken
Season both sides of each chicken breast with salt, pepper, garlic powder, and thyme.
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Arrange chicken on trivet
Arrange the seasoned chicken breasts on the trivet in a single layer, overlapping slightly if necessary.
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Seal the pot
Close the Instant Pot lid and set the valve to sealing position.
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Pressure cook
Press the pressure cook button and set the timer to 8 minutes on high pressure.
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Quick release pressure
When the timer beeps, carefully release the pressure using the quick release method by moving the valve to venting.
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Check doneness
Open the lid and check that the chicken is cooked through (internal temperature of 165°F).
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Rest and serve
Remove the chicken breasts and let them rest for 2-3 minutes before serving or shredding.
Chef's notes
Shred the chicken while warm for easier separation of fibers.
This recipe works well with bone-in, skin-on breasts; increase cooking time to 10-12 minutes.
Store cooked chicken in an airtight container in the refrigerator for up to 4 days before serving.