Prep the chicken. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and any optional spices like garlic powder, onion powder, and paprika.

Add liquid to the pot. Pour 1 cup of chicken broth or water into the Instant Pot. This is essential for building steam and pressure.

Optional sear for extra flavor. Turn on Sauté and add a splash of oil. Sear the chicken for 1–2 minutes per side until lightly golden. This is optional but adds flavor. Remove briefly if needed to add the trivet.

Set up for pressure cooking. Place a metal trivet in the pot. Lay the seasoned chicken on the trivet in a single layer. It’s okay if they touch slightly, but avoid stacking thickly.

Pressure cook. Seal the lid and set the valve to Sealing. Cook on High Pressure: Thin breasts (about 1 inch thick): 6–7 minutes

Average breasts (1.25–1.5 inches): 8–10 minutes

Thick breasts (1.75–2 inches): 10–12 minutes

Natural release for 5 minutes. When the timer ends, let the pressure release naturally for 5 minutes. Then switch the valve to Venting to release the rest.

Check doneness. Use an instant-read thermometer. The thickest part should be 165°F (74°C). If it’s under, seal and cook 1–2 more minutes.

Rest and slice. Transfer the chicken to a cutting board and rest 5 minutes. Slice against the grain or shred with two forks.

Finish and serve. Drizzle with a little olive oil or a squeeze of lemon. Sprinkle fresh herbs if you like. Save the cooking liquid for reheating or sauces.