Instant Pot Road Map: Bone-In Chicken Breasts

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recipe by From Freezer to Instant Pot Cookbook

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

Unlike boneless breasts, bone-in chicken breasts are thicker and thus benefit from being set down in the liquid in the pot (rather than up on a rack or in a steamer). You’ll use less liquid here than with our technique for boneless skinless breasts because these breasts will thaw and release water and other liquid into the pot as they cook.Because of the way the bones add a distinct depth of flavor to the meat, bone-in chicken breasts are a great choice if you want to debone and chop the meat for chicken salad and pasta salad, or to slice the meat for sandwiches. Be forewarned: You must check the internal temperature of the meat with an instant-read meat thermometer. Bone-in breasts have varying thicknesses — and varying amounts of internal moisture depending on whether they’ve been injected with a brining solution. While our timing worked several times in testing, there are safety concerns with eating undercooked poultry. Better safe than sorry. See step 3 for more details on checking the meat’s internal temperature.Finally, to get the skin crisp, transfer the cooked breasts skin side up onto a lipped baking sheet. Set the oven rack about 6 inches from the broiler, heat the broiler, then brown the breasts under it for 1– 2 minutes.

Inspired by:

recipe updated Jun 8, 2020


  • Chicken stock icon
    Chicken stock
    1 cup (about 240 g)
  • Chicken breast icon
    Chicken breast
    6 (about 675 g)
  • Cajun seasoning icon
    Cajun seasoning
    2 tbsp (about 18 g)
  • Salt icon
    1 ½ tsp (about 9 g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pour chicken stock into the inner pot
  2. Add chicken breast to the inner pot
  3. Add cajun seasoning and salt to the inner pot
  4. Close and lock the lid and turn the steam release handle to Sealing
  5. Pressure cook - Manual, High, 40 min
  6. Release pressure -
  7. Insert an instant-read meat thermometer into the center of a couple of the breasts, without touching bone, to make sure their internal temperature is 165°F
  8. Serve
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