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Instant Pot Chicken Breast Recipe

With this Instant Pot chicken breast recipe, juicy and flavorful chicken has never been easier to make. No more fear of tough and rubbery meat!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: Instant Pot Chicken Breast, Instant Pot Chicken Breast Recipe
Servings: 4 servings
Calories: 498kcal
Author: Luna Regina


  • 24 oz skinless boneless chicken breasts
  • 2 tsp Italian seasonings
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt divided
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika
  • 1 tsp traditional Dijon mustard
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 6 oz cremini mushrooms sliced
  • 2 tsp garlic minced
  • 1 cup unsalted chicken broth
  • 1/4 cup heavy cream
  • 0.5 oz shredded parmesan cheese divided
  • 4 oz green peas
  • 1/4 cup whole milk
  • 1 tbsp lemon juice
  • 11 oz spaghetti cooked
  • 2 tbsp parsley chopped


  • In a large bowl, add 24 oz skinless boneless chicken breasts into a mix of 2 tsp Italian seasonings, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, 1/4 tsp ground black pepper, 1/4 tsp paprika, and 1 tsp Dijon mustard. Toss to distribute the spices as evenly as possible.
    Toss chicken breasts with spice mix.
  • Set the Instant Pot to the “Sauté” setting and wait until it's hot. Sear chicken breasts in 1 tbsp olive oil for 7 minutes on both sides. Remove chicken from the pot and set aside.
    sear chicken breasts in olive oil on both sides
  • Add 1 tbsp unsalted butter, 6 oz cremini mushrooms, and 2 tsp minced garlic to the Instant Pot. Sauté until fragrant.
    Sauté butter, cremini mushrooms, and minced garlic until fragrant.
  • Continue to pour the 1 cup unsalted chicken broth into the pot. Lay a steaming rack over the top and place the seared chicken breasts inside. Close the lid and set the valve to seal. Turn on the “Steam” setting and cook for 7 minutes.
    pour the 1 cup unsalted chicken broth into the pot
  • When the time is up, allow the Instant Pot to release the steam naturally for 10 minutes. Open the lid and remove the chicken.
    perform a steam-release and remove chicken from the pot.
  • To make the sauce: Set the Instant Pot back to the “Sauté” setting. Add 1/4 tsp salt, 1/4 cup heavy cream, 0.25 oz shredded parmesan cheese, 4 oz green peas, 1/4 cup whole milk, sautéed mushrooms, and 1 tbsp lemon juice.
    add ingredients for the sauce. Stir constantly as it thickens.
  • Stir constantly while the sauce is cooking. Watch as it thickens (about 10 minutes). Add 11 oz cooked spaghetti and let it cook for 5 more minutes.
    Add spaghetti. Cook for 5 more minutes.
  • Turn off the Instant Pot and remove the inner pot.
    Garnish with parsley and parmesan cheese.
  • Transfer the chicken breasts to a cutting board or serving platter. Garnish with 2 tbsp parsley and 0.25 oz shredded parmesan cheese. Enjoy the chicken with spaghetti and mushroom sauce on the side.
    Enjoy the chicken breasts with spaghetti and mushroom sauce on the side.


Serving: 1serving | Calories: 498kcal | Carbohydrates: 34g | Protein: 48g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 153mg | Sodium: 517mg | Potassium: 937mg | Fiber: 4g | Sugar: 4g | Vitamin A: 916IU | Vitamin C: 10mg | Calcium: 127mg | Iron: 3mg