If you’ve tried cooking chicken breasts in your Instant Pot only to end up with dry, rubbery, and tough results, you’re not alone. While the Instant Pot is great for cooking tough cuts of meat until tender, chicken breasts need gentler, shorter cooking times.
The good news is that with a few simple tweaks, you can get perfectly moist, tender Instant Pot chicken breasts every time. Here are some of the most common reasons for tough Instant Pot chicken breasts and how to fix them.
You’re Overcooking the Chicken
One of the most common mistakes is overcooking the chicken. Chicken breasts only need a fraction of the time that tougher meats require to become safe to eat and tender.
Most chicken breast recipes suggest cooking for 5-10 minutes at high pressure. But depending on the size and quantity of your chicken breasts, that may be too long. These extended cooking times often lead to dry, rubbery meat.
For the juiciest results, start checking for doneness sooner. Quick release the pressure after only 3-5 minutes, then cut into a piece to check if the chicken is cooked through. If not, lock the lid and cook for a minute or two more.
As a general guideline, for boneless, skinless chicken breasts, cook:
- 2 breasts for 5 minutes
- 4 breasts for 6 minutes
- 6 breasts for 7 minutes
These shorter cook times will help prevent overcooking while still ensuring food safety.
You’re Not Using Enough Liquid
The Instant Pot requires at least 1 cup of liquid in order to pressurize properly. Not having enough liquid is one of the most frequent reasons for poor Instant Pot results.
With chicken breasts in particular, people often skip adding extra liquid beyond marinades or seasoning mixtures. But these small amounts of liquid are typically not enough.
Aim to add at least 1 cup of water, broth, or other cooking liquid. This provides plenty of steam to cook the chicken breasts gently and evenly. The additional moisture also helps keep the meat juicy and tender.
You’re Cooking Frozen Chicken
While you can cook frozen chicken in the Instant Pot, it can lead to dry, rubbery results. Frozen chicken takes longer to cook through and can easily overcook by the time the center thaws.
For best results, always thaw chicken breasts fully before cooking. To thaw quickly, place frozen chicken in a zip top bag and submerge in cold water. 2-3 boneless chicken breasts will thaw in about 30 minutes. Pat dry thoroughly before cooking.
If you forgot to thaw the chicken, there are a few tricks to improve the outcome:
- Use smaller breasts under 8 oz if possible
- Increase cook time by 50%
- Add 1 cup extra liquid
- Natural release pressure for 10-15 minutes before quick releasing
This helps compensate for the frozen center without overcooking the outer portions of the chicken. But for consistently tender, juicy meat, always thaw first.
You’re Overcrowding the Pot
Stacking too many chicken breasts in the pot makes it hard for steam to circulate evenly. The chicken on the bottom often overcooks by the time the center pieces are done.
Try to cook chicken in a single layer if possible. For larger quantities, divide between multiple pots or batches. If stacking is unavoidable, rotate pieces top to bottom midway through cooking.
You can also use a steamer basket or trivet to elevate some of the chicken off the bottom of the pot. Just make sure all the meat is submerged in liquid.
You’re Not Natural Releasing the Pressure
Releasing the pressure too quickly can cause chicken breasts to seize up and toughen. Letting the pressure come down naturally helps retain moisture.
After cooking is complete, allow the pot to sit undisturbed for 10-15 minutes before doing a quick release. This short natural release time lets the chicken relax and finish cooking gently without overdoing it.
You’re Not Bringing the Liquid to a Boil
The liquid must reach a complete boil before pressure cooking to ensure proper cooking temperatures. If the pot doesn’t come to pressure, the chicken may be undercooked and tough.
Make sure to select Saute or Manual/Pressure Cook mode first to bring the pot contents to a vigorous boil. Once boiling, seal and lock the lid to allow pressure to build.
If your recipe doesn’t have you sauté first, bring the liquid to a boil on the stove before adding to the Instant Pot inner pot.
You’re Using the Wrong Program
Always use Manual/Pressure Cook mode for chicken breasts, not Poultry, Meat, or Soup modes. These programs are designed for longer cook times and often result in overcooked chicken.
Stick toManual/Pressure Cook and adjust the cook time based on quantity. This gives you the most control over doneness.
You’re Not Checking for Doneness
Appearances can be deceiving with chicken. Just because the recommended cook time passed doesn’t mean the largest pieces are done, especially from a frozen state.
The only reliable way to check chicken for doneness is by using a food thermometer. Chicken is safe to eat once it reaches 165°F internally.
Cut into a thicker breast at the shortest recommended time and check the temp. If under 165°F, re-cover and cook for 1-2 minutes more before rechecking.
This ensures every piece reaches a safe minimum temperature without overshooting.
You’re Not Trimming the Chicken
Any irregular or very thick portions of chicken breasts will lead to uneven cooking. Thinner areas overcook by the time thicker spots are done.
Trim chicken breasts so they are an even thickness, ideally under 1 inch thick. Pound down any thicker portions with a meat mallet.
You can also slice chicken into smaller cutlets for more even cooking. Just reduce cook times 1-2 minutes for cutlets.
You’re Not Letting the Chicken Rest
Just like beef or pork, chicken needs time to rest after cooking. This allows juices to redistribute evenly through the meat.
The inside of the chicken finishes cooking a bit during the resting period while the outside cools slightly. Skipping this step causes moisture loss.
After releasing pressure, let chicken breasts rest in the cooking liquid 5-10 minutes before serving. The meat will be juicier and more evenly cooked.
You’re Using the Wrong Cut of Chicken
Bone-in, skin-on chicken pieces often turn out more moist and tender than boneless, skinless breasts. The bones help insulate the meat, and the skin seals in natural juices.
For the most foolproof, flavorful Instant Pot chicken, opt for bone-in thighs or drumsticks over breasts. Cook skin-on whenever possible.
If using breasts is a must, choose smaller 6-8 oz individual portions rather than large, thick breasts.
Conclusion
With the right ingredients and techniques, you can absolutely get tender, juicy Instant Pot chicken breasts. The keys are using quick cook times, enough liquid, and natural release. Trimming and pounding chicken into even sizes also prevents uneven cooking.
When in doubt, default to shorter cooking times and check for doneness early. Perfectly cooked Instant Pot chicken breasts may take some trial and error, but once you’ve mastered the method, you’ll never overcook this healthy staple again.
For extra help getting it right, here is a handy cooking time chart:
| Number of Chicken Breasts | Cook Time |
|---|---|
| 2 small (6-8 oz each) | 5 minutes |
| 4 small (6-8 oz each) | 6 minutes |
| 6 small (6-8 oz each) | 7 minutes |
| 2 large (8-12 oz each) | 7 minutes |
| 4 large (8-12 oz each) | 8 minutes |
| 6 large (8-12 oz each) | 9 minutes |