7 Instant Pot Chicken Breast Recipes (Freezer Friendly)

By RoketJSquerl

These delicious Instant Pot chicken breast freezer packs are the solution to weeknight dinners. Assemble the ingredients ahead and freeze until you are ready to cook up! SEVEN flavors so you will never get bored with dinner, and each one comes with a sauce that is perfect for spooning over rice and veggies.

Ingredients

• AFTER REDUCING SAUCE:
• 1 1 is for 1 lb boneless skinless chicken breasts (roughly 1 lb)
• 1 1. 1. Creamy Lemon Garlic Instant Pot Chicken Breasts
• find the printable Creamy Lemon Garlic Chicken recipe here!
• 1/2 1/2 1/2 teaspoon dried oregano
• 1/2 1/2 1/2 teaspoon dried basil
• 1/4 1/4 1/4 teaspoon red pepper flakes
• 4 4 4 cloves garlic minced
• 1 1 1 cup chicken stock
• 2 2 2 tablespoons lemon juice
• 1/4 1/4 1/4 cup parmesan cheese freshly grated
• 3/4 3/4 3/4 cup heavy cream (aka: whipped cream for Canadians)
• 2 2. 2. Creamy Sun Dried Tomato Instant Pot Chicken Breasts
• find the printable Instant Pot Chicken Breasts with Sun Dried Tomato Cream Sauce recipe here!
• 1 1 1 cup chicken stock
• 1/3 1/3 1/3 cup sun dried tomatoes drained from oil and thinly chopped
• 1/2 1/2 1/2 teaspoon dried basil
• 1/2 1/2 1/2 teaspoon dried oregano
• 1/4 1/4 1/4 teaspoon red pepper flakes
• 2 2 2 cloves garlic minced
• AFTER REDUCING SAUCE
• 1/2 1/2 1/2 cup parmesan cheese freshly grated
• 3/4 3/4 3/4 cup heavy cream (aka: whipped cream for Canadians)
• 3 3. 3. Thai Red Curry Instant Pot Chicken Breasts (SPICY!)
• find the printable Instant Pot Thai Curry Chicken recipe here!
• 1 1 400 13.5 coconut milk 400 mL/ 13.5 oz
• 2 2 2 tablespoons red curry paste
• 3 3 3 tablespoons fish sauce
• 3 3 3 tablespoons brown sugar (reduce if you don't like a sweet curry)
• AFTER COOKING
• 1 1 1 tablespoon lime juice
• 4 4. 4. Coconut Sweet Chili Instant Pot Chicken Breasts
• 200 6.7 coconut milk 200 mL/ 6.7 oz
• 1/4 1/4 1/4 cup sweet chili sauce
• 2 2 2 tablespoons reduced sodium soy sauce
• 2 2 2 teaspoons lime juice
• 1/4 1/4 1/4 teaspoon red pepper flakes
• 5 5. 5. Soy Ginger Instant Pot Chicken Breasts
• 1/3 1/3 1/3 cup reduced sodium soy sauce
• 1/3 1/3 1/3 cup water or stock
• 1/4 1/4 1/4 cup brown sugar
• 2 2 2 tablespoons fresh ginger finely chopped or grated
• 1 1 1 clove garlic minced
• 1 1 1 tablespoon sesame oil
• AFTER COOKING
• 2 2 2 teaspoons cornstarch
• 6 6. 6. Honey Sesame Instant Pot Chicken Breasts
• find the printable Honey Sesame Chicken recipe here!
• 1/4 1/4 1/4 cup water or stock
• 1/4 1/4 1/4 cup reduced sodium soy sauce
• 1/4 1/4 1/4 cup honey
• 1/4 1/4 1/4 teaspoon red pepper flakes
• 1 1 1 tablespoon sesame oil
• AFTER COOKING
• 2 2 2 teaspoons cornstarch
• 1 1 1 tablespoon sesame seeds
• 7 7. 7. Chipotle Lime Instant Pot Chicken Breasts
• 1/3 1/3 1/3 cup honey
• 1/3 1/3 1/3 cup stock or water
• 1/4 1/4 1/4 teaspoon salt
• 1 1 1 clove garlic minced
• 2 2 2 tablespoons lime juice
• 3 3 3 tablespoons adobo sauce
• 1 1 1 chipotle pepper (optional; for spice!)
• AFTER COOKING
• 2 2 2 teaspoons cornstarch

Details

Adapted from sweetpeasandsaffron.com

Preparation

Step 1

Creamy Lemon Garlic and Creamy Sun Dried Tomato Instant Pot Chicken Breasts
Combine all ingredients in a 6 quart Instant Pot (unless listed as 'after reducing sauce'.

Cook on high pressure for 8 minutes (for average 7 oz chicken breasts; see note). Release the pressure when the Instant Pot beeps (quick pressure release).

Using a pair of tongs, carefully remove the chicken from the Instant Pot and allow to rest while you reduce the sauce.

Reduce the sauce: select 'sautee' on the Instant Pot, and simmer, stirring occasionally, for 7-10 minutes.

When roughly 1/3 of a cup of the sauce remains (and you start to see the bottom of the IP as you stir), stir in the parmesan cheese, cream, and lemon (for the lemon garlic chicken only). Stir until cheese is melted and sauce is heated through (but not boiling), and remove the pot from the Instant Pot base using oven mitts.

Spoon the sauce over chicken breast, rice and veggies.

Thai Red Curry and Coconut Sweet Chili Instant Pot Chicken Breasts
Combine all ingredients in 6 quart Instant Pot (unless listed as 'after cooking').

Cook on high pressure for 8 minutes (for average 7 oz chicken breasts; see note). Release the pressure when the Instant Pot beeps (quick pressure release).

Using a pair of tongs, carefully remove the chicken from the Instant Pot and allow to rest while you cook the veggies.

Add quick cooking veggies such as thinly sliced bell peppers, bok choy, and snap peas to the Instant Pot and select 'sautee'. Cook, stirring frequently, for 3-5 minutes, until veggies are tender.

Slice chicken and return to the pot. Stir in the lime juice (Thai Curry only).

Serve over rice, spooning the sauce over everything.

Soy Ginger, Honey Sesame and Chipotle Lime Instant Pot Chicken Breasts
Combine all ingredients in 6 quart Instant Pot (unless listed as 'after cooking').

Cook on high pressure for 8 minutes (for average 7 oz chicken breasts; see note). Release the pressure when the Instant Pot beeps (quick pressure release).

Using a pair of tongs, carefully remove the chicken from the Instant Pot and allow to rest while you thicken the sauce (you can also add some veggies in at this point and cook for 3-5 minutes before adding the cornstarch).

Mix the cornstarch with 2 tablespoons of water, then add the slurry into the Instant Pot. Select 'sautee', and simmer for 1-2 minutes, until sauce is thickened to your liking.

Serve over rice (soy ginger and honey chipotle), or in tacos (chipotle lime).

Recipe Notes
*The cook time of 8 minutes works perfectly for average sized 7 oz chicken breasts. For smaller portions, reduce the cook time 1-2 minutes, and for larger portions, increase the cook time by 1-2 minutes.