This is a great recipe for cooked chicken for entrees, soups and salads. They will work great in all meal types – S, E, or FP. They are also super handy for single serve meals and soups. My husband loves this chicken in the salad in a jar that I pack for his lunch. This recipe will work in either your Instant Pot or your slow cooker. But I just love the speed and flavors that I get using my Instant Pot.
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Make 6-8 servings
6 to 8 boneless, skinless chicken breasts
1- 2 teaspoons garlic powder
2 cups of water or chicken broth
1 small bay leaf broken into two pieces
1/2 – 1 tablespoon of dried minced onion
Instant Pot Instructions:
Since pressure cooker can intensify flavors start with the lesser amount of seasonings. Place the water or broth in your instant pot stainless steel liner. Add your seasonings and stir. Add the chicken breasts to the liquid and seasonings.
Place the liner in your instant pot. Close and lock your lid, set the pressure release to sealing. Hit the poultry setting and adjust the time using the minus [-] button to 9 minutes. Allow the pot to release the pressure naturally, which will take about 12-15 minutes.
Remove chicken from the water or broth. Shred or chop chicken to use in casseroles or other dishes. to a storage container or shred for salads. Store in the refrigerator. Chicken may be frozen in individual freezer bags for quick, easy use in one serving recipes.
Crock Pot or Slow Cooker Instructions:
Place water/broth and seasonings in your 4 1/2 t0 6 quart slower cooker; stir. Add chicken breasts. Cover and cook on high heat for 3-4 hours or on low heat for 6-8 hours. When done remove from water or broth and prep as desired.
I like to use chicken broth in this recipe. Once my breasts are cooked and prepared I strain the broth. It’s great to use in recipes. It will give some real zip to that Just Like Campbells’ tomato soup in the Trim Healthy Mama Cookbook or use in other recipes. Just be mindful of the garlic and onion flavors and adjust accordingly.
This recipe will fit all meal types – S, E, and FP depending on use you use your chicken breasts.
- 6 to 8 boneless, skinless chicken breasts
- 1- 2 teaspoons garlic powder
- 2 cups of water or chicken broth
- 1 small bay leaf broken into two pieces
- ½ - 1 tablespoon of dried minced onion
- Since pressure cooker can intensify flavors start with the lesser amount of seasonings. Place the water or broth in your instant pot stainless steel liner. Add your seasonings and stir. Add the chicken breasts to the liquid and seasonings.
- Place the liner in your instant pot. Close and lock your lid, set the pressure release to sealing. Hit the poultry setting and adjust the time using the minus [-] button to 9 minutes. Allow the pot to release the pressure naturally, which will take about 12-15 minutes.
- Remove chicken from the water or broth. Shred or chop chicken to use in casseroles or other dishes. to a storage container or shred for salads. Store in the refrigerator. Chicken may be frozen in individual freezer bags for quick, easy use in one serving recipes.
This looks Awesome 🙂 !!!
Will be making these today!!! What a wonderful way to prep easily and make staying on plan so much easier!! Thank you!!
Can frozen chicken breasts be used in the instant pot recipe?
Hi Rachel! Yes, you can cook frozen chicken breasts in the instant pot. They shouldn’t take longer to cook but they will take longer to come to pressure.
This was the same question I had…thanks
After its cooked how long does the chicken stay good for in the fridge?
Cooked chicken is safe to keep in the frig for about 4-5 days. I store mine in covered glass bowls. I usually use it within 3 to 4 days since it’s planned into my menus.
Is it weird that my IP won’t let me adjust the time below 10 minutes while in the poultry setting? Is 10 min okay or should I turn it off after 9 minutes?
Hi Stacy!
You can use the Pressure Cook or Manual button and set the time for 9 minutes.
This is perfect, Carey! It’s quick, no fuss, no muss and the chicken it moist. I just finished making chicken salad. This will be my go-to recipe for prepping chicken breast from now on! Thank you!
Cathy – I am so pleased to hear that you are enjoying this recipe!
I am wondering if you added salt to this recipe would it “brine” the meat or would it make it tough?
Hi Chris!
Honestly, I am not sure how adding salt would affect the chicken. I do think a moderate amount, 1/4 to 1/2 teaspoon would be fine. My husband is pre-hypertensive so often I will eliminate or use less salt when cooking certain foods.