Name: Instant Pot Chicken Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ¼ cup (59ml) low-sodium soy sauce; 1 tablespoon (13g) brown sugar; 1 cup (237ml) low-sodium chicken stock; ¼ teaspoon pepper; 1 pound chicken breasts, thawed

This post may contain affiliate links. For more information, read my disclosure policy.

This InstaPot Chicken Breast is so good – and it’s always moist when you use a pressure cooker. This is a great dinner and can be done in under 30 minutes, so it is perfect for any rushed evenings. PLUS: This is the perfect meal prep chicken breast recipe!

chicken on a cutting board with greens sprinkled on top.

Instant pots can be scary, but if you use them correctly, they are totally safe. Once I learned how to use mine it became a game changer – I’d meal prep chicken breast on Sundays to use all week long in easy dinners and lunches. The chicken is moist and perfectly seasoned and flavored thanks to the cooking liquid – it comes out perfect every time!

There are so many different meals you could add this seasoned chicken to, but I love the idea of making a chicken salad or making chicken tacos! Simply store the chicken in the refrigerator for a few days after making and it will be already done for you when you need it! Have this dinner done quick so your family can have a stress free night!

Ingredient Notes

Soy Sauce: I use reduced fat soy sauce, and it adds a ton of depth of flavor.
Brown Sugar: Adds a bit of sweetness – you can use Swerve Brown Sugar if you need it to be sugar free (or swap honey).
Chicken Stock: I always use low-sodium chicken broth.
Spices: I add black pepper – you do not need to add salt because of the soy sauce.
Chicken Breasts: I always use boneless skinless chicken breasts but you can also use chicken thighs. This recipe is not written for bone-in chicken breasts.

How to make Instant Pot Chicken

A pressure cooker needs at least 1 cup of liquid to work, so be sure to follow the recipe.
Add the chicken marinade to the pressure cooker insert and then add your chicken.
To use an Instapot, you place the lid on and lock it and make sure the vent is sealed. Use the poultry setting and high pressure, then you’ll do a quick release (where you use a spoon or utensil to release the pressure as soon as it’s done). Don’t use your bare hands for this – the steam is HOT.

Fresh Chicken vs Frozen Chicken

While technically I will tell you you should never cook frozen chicken in a pressure cooker or slow cooker, I have done it and it works. But do it at your own risk!

For fresh chicken breasts: Use poultry setting and cook on high pressure for about 10 minutes. When instant pot has finished, use a fork or utensil to do a quick release any remaining pressure.
For frozen chicken breasts: Use poultry setting and cook on high pressure for about 15 minutes. When instant pot has finished, use a fork or utensil to do a quick release. Make sure your frozen breasts are separated, not in one big ball of ice or it will take longer to come to pressure and longer to cook.

Uses for Meal Prep Chicken

Once the chicken is done, allow it to rest a few minutes, then slice or shred it. Then you can use it for regular dinner or meal prep lunches with it.

Serve with a side of air fryer broccoli or roasted cauliflower.
I love making chicken with roasted potatoes!
Some of my favorite chicken meal prep recipes are bowls – I assemble them with brown rice and veggies and the cooked chicken to reheat for easy lunches or dinner.
You can also make a meal prep bowl with quinoa or another grain, or make chicken spinach salad or use any vegetables you like.

Storing Cooked Chicken

Store leftovers in the refrigerator in an airtight container. I also will meal prep the chicken into individual meal containers and place in the fridge.
You can also place the chicken or meal prep containers in the freezer.

Expert Tips

Always read the directions of your instant pot before hand to know the interworking of it because they are all different.
Be careful not to add anything to the instant pot that has a thickening agent or cornstarch (like taco seasoning) or it won’t come to pressure.
Always make sure your chicken bakes thoroughly to 165°F. I like to use an instant read thermometer instead of a meat thermometer for this.