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Print Recipe
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Course Dinner
Cuisine North American
Servings 8
Calories 295 kcal

Ingredients
  

  • 3 lbs boneless chicken breasts fresh or frozen*
  • 1 tsp salt
  • 1 cup water
  • 2 tsp garlic powder
  • Ground black pepper to taste

Instructions
 

  • To the Instant Pot, add water and place trivet inside.
  • Lay chicken breasts in a single layer (if using frozen make sure they are separated) and sprinkle with garlic powder, salt and pepper. Toss to coat evenly with tongs or hands.
  • Close the lid and set pressure vent to Sealing. Press Pressure Cook on High or Manual for 10 minutes (under 2" thickness) for fresh, or 15 minutes (over 2" thick) for fresh and frozen chicken breasts (any size).
  • Display will say ON, Instant Pot will take about 10 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
  • After 10-15 minutes your chicken is ready, Instant Pot will beep and display will say OFF. Wait 5 minutes and do Quick Release by turning sealing valve to Venting position.
  • Open the lid and your chicken breasts are ready for meal prep, casseroles, salads etc. Shred or cube, and save the stock at the bottom for soup.

Notes

Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in a fridge or on a counter.
*If using frozen chicken breasts make sure they are separated. Think about it before freezing a whole tray, separate them with parchment paper.
Feel free to use chicken broth instead of water.