Instant Pot Split Chicken Breasts (Bone-In)
If you avoid bone-in chicken breasts because of cooking time, use your Instant Pot to cook them. Follow this simple recipe for tender, juicy chicken breasts.
Instant Pot split chicken breasts are quick and easy enough to fix even on a weeknight. If you avoid bone-in chicken breasts because of long cooking times, the Instant Pot is a game-changer. It delivers tender, juicy results in a fraction of the time—just 10 minutes under pressure and a 10-minute natural release. These split chicken breasts are seasoned with your favorite spice or herb blend, cooked in broth for extra flavor, and finished under the broiler for perfectly crispy skin. It’s a fast, foolproof way to enjoy flavorful chicken, even starting from frozen!
? Variations
- Spice it up with Cajun seasoning, chipotle powder, or harissa.
- For a lighter flavor, use Mediterranean herbs like oregano, thyme, and rosemary with a squeeze of lemon juice.
- Shred the chicken for tacos, burrito bowls, or salads instead of serving whole.
Tips for Instant Pot Split Chicken Breasts
- Pat the chicken dry thoroughly before seasoning to help the spices stick and enhance browning.
- Use broth instead of water for a richer flavor.
- Don’t skip the broiler step—it adds a crispy, golden finish to the skin.
- This method also works with frozen chicken breasts—add 2 minutes to the pressure cooking time.
Storage and Reheating
To Store:
Let the chicken cool completely. Transfer to an airtight container and refrigerate for up to 4 days.
To Freeze:
Place cooled chicken in a freezer-safe container or bag. Label with the date and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat:
Reheat in a 350°F oven for 10 to 15 minutes, or until heated through. For extra crispy skin, broil for the last 2 minutes. You can also microwave individual portions on medium power until hot.
Q & A
- Can I use boneless chicken breasts instead?
Yes, but reduce the pressure cook time to 6 to 7 minutes for boneless, skinless chicken breasts. Keep the 10-minute natural release. Since there’s no skin to broil, you can skip that step or sear the chicken briefly in a skillet for extra color. - How can I use the leftover chicken?
Leftover chicken is perfect for shredding! Use it in tacos, burrito bowls, chicken salad, sandwiches, or stir it into soups and casseroles. It also freezes well—pack it in portions and thaw for quick meals.
Instant Pot Split Chicken Breasts (Bone-In)
If you avoid bone-in chicken breasts because of cooking time, use your Instant Pot to cook them. Follow this simple recipe for tender, juicy chicken breasts.
- Prep Time: 5 minutes
- Pressure Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Chicken Breasts, Easy Meals, Instant Pot
- Method: Pressure Cook
Ingredients
- 2 1/2 to 3 pounds bone-in chicken breasts (4 split chicken breasts)
- Kosher salt (to taste)
- Ground black pepper (to taste)
- Seasoning blend (to taste)
- 1 cup chicken stock
Instructions
- Prep the Chicken: Pat the chicken breasts dry with paper towels. Season all over with kosher salt, black pepper, and your favorite seasoning blend (such as Cajun, herbes de Provence, taco seasoning, or Za’atar).
- Set Up the Pot: Place the trivet in the Instant Pot and pour in 1 cup of chicken stock (or water, if preferred).
- Pressure Cook: Arrange the chicken on the trivet, skin side up. Lock the lid and turn the valve to “Sealing.” Select Pressure Cook (High) and set the time for 10 minutes.
- Natural Release: Let the pressure release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
- Broil the Chicken: Preheat your broiler. Line a baking sheet with foil and transfer the cooked chicken to it, skin side up. Broil for 4 to 6 minutes, or until the skin is nicely browned and crisp.
- Serve: Let the chicken rest briefly, then serve whole or shred for tacos, salads, or bowls.
