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Zesty Instant Pot Chicken Breasts

Juicy and delicious Zesty Instant Pot Chicken Breasts perfect for busy weeknights. Be sure to check out our step by step photos and tips above!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4 servings
Calories 360kcal


  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper
  • Zest of 1 orange 1 lemon, and 1 lime
  • 2 lb. boneless skinless chicken breasts
  • 3 Tbsp. olive oil
  • 1/2 cup water


  • In a small bowl, stir together salt, pepper, and orange, lemon, and lime zest.
  • Sprinkle chicken all over with zest mixture. Set aside, or refrigerate overnight.
  • Set a 6-quart Instant Pot to saute; add olive oil. When oil is hot, add chicken.
  • Cook chicken just until browned on both sides, about 3 minutes per side. Remove chicken from Instant Pot; set aside.
  • Press Cancel to reset Instant Pot. Add water to Instant Pot; stir to loosen browned bits.
  • Place trivet in Instant Pot; top with chicken. Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
  • Set Instant Pot to cook at High Pressure for 10 minutes. After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
  • Remove chicken from Instant Pot; let cool 5 minutes. Squeeze reserved citrus over chicken, if desired.


  •  Feel free to double this recipe for a larger yield. Cook the chicken in batches to ensure proper browning.
  • This chicken is delicious if seasoned just before cooking, but it tastes even better the longer you can let sit with the citrus-salt rub on it. Refrigerate if letting sit for more than 30 minutes.
  • If you don’t have three kinds of citrus, you can use whatever you have on hand.


Calories: 360kcal | Carbohydrates: 1g | Protein: 48g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 1220mg | Potassium: 856mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg