Ingredients
- 3 pounds boneless skinless chicken breasts
- 2 teaspoons kosher salt
- 1 tablespoon minced garlic
- 1 cup pineapple juice or chicken broth
- 1 teaspoon black pepper (optional)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon paprika (optional)
- 1 teaspoon taco seasoning (optional)
Instructions
- Place the chicken breasts into the inner pot of the Instant Pot. If frozen, ensure the pieces are separated.
- Sprinkle the chicken evenly with kosher salt and minced garlic. Add additional seasonings if desired.
- Pour the pineapple juice or chicken broth into the pot.
- Close the Instant Pot lid and set the pressure valve to the sealed position.
- Select the pressure cook or manual setting and cook based on the size of the chicken breasts: small (6 ounces) cook 6 minutes fresh or 10 minutes frozen; medium (8 ounces) cook 7 minutes fresh or 11 minutes frozen; large (10 ounces) cook 8 minutes fresh or 12 minutes frozen.
- When cooking is complete, allow a natural pressure release for at least 10 minutes.
- Carefully release any remaining pressure.
- Remove the chicken and let it rest for 5–10 minutes.
- Serve whole, slice into pieces, or shred using two forks.
Notes
- Pineapple juice adds subtle sweetness and helps tenderize the chicken.
- Chicken broth can be used instead for a more savory flavor.
- Use taco seasoning, Cajun seasoning, or herbs to create different flavor profiles.
- Add lemon juice and herbs for a bright lemon garlic variation.
- For BBQ shredded chicken, mix shredded chicken with barbecue sauce after cooking.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.
- Let the chicken rest before slicing to keep it juicy.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 95mg
