The native guide; All about unique Japan, pub-5441866818918003, DIRECT, f08c47fec0942fa0 [Instant Pot Recipe] Tender Moist Chicken Breast | Japanmcconnell
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[Instant Pot Recipe] Tender Moist Chicken Breast

tender moist chicken breast with Japanese instant noodles, easy chicken ramen, Japanese ramen recipe Food & Recipes

Boneless, skinless chicken breasts are perfect for fresh green toss salad, creamy comfy chicken salad, chicken Caesar salad, or rice & noodles dishes such as fried rice and ramen noodles.

There are only common issues- They are often overcooked until dry and chewy.

In Japanese home cooking recipes, we often make tender moist chicken breasts using the low-temperature slow-cooking method.

Another key is marinating with sugar and salt overnight to help the chicken breast tender and moist.

Commonly, we cook the chicken breast in boiling water for a few minutes and then continue cooking the meat in the boiled water without heat on.

However, it can’t be said “really safe”, so I found a safer way to the cook-use an instant pot.

I’ll tell you two ways to make tender moist chicken breast with Instant pot for those who have patience and not. LOL.

Marinate The Chicken Breast With Sugar And Salt

The only you need to remember is to marinate the meat with sugar and salt overnight.

Sugar keeps moisture and it also makes the solidification of protein slow, which helps to prevent the chicken breast to dry and being chewy.

I tried several ways to make the chicken breast tender and moist-and this way (marinating with sugar and salt) is the best way for this recipe.

Also, using the baking powder solution and marinating with Shio-koji work.

Comparing the sugar marinating with the baking powder solution, the sugar marinating is easier, this is the only difference. (in my opinion.)

When marinating the meat with Shio-koji (or lemon koji), avoid marinating it overnight.

The meat will be salty and tend to dry for this recipe in my experience.

Seasoning The Chicken Breast

I generally season the meat with salt and pepper alone. A simple chicken breast can be used on top of salads, rice & noodle dishes, in most international cuisine from Japanese, Italian, and Mexican to American.

But you can season the breasts how you like-season with garlic powder, onion powder, Italian seasonings, or Taco seasoning mix.


This chicken breast can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.

Make Tender Moist Chicken Breast With Pressure Cook

The appealing point to using pressure cook mode on Instant pot is, of course, the cooking time will be done shortly.

You can also use a pressure cooker instead of the Instant pot.

I cook the chicken breast wrapped with plastic in a freezer bag, however, I understand you’ll be concerned about it.

If you don’t want to use a freezer bag while cooking, wrap the meat with aluminum foil over the plastic wrap.

  1. Set “Pressure Cook” mode, high.
  2. Set the time at 6 minutes.
  3. Once it’s done cooking, wait for the pressure to go down naturally. (about 20-40 minutes.)
  4. Open the lid, and continue cooking the meat until the water gets cool down.

Make Tender Moist Chicken Breast With “Sous Vide”

When having an Instant pot or a Sous Vide cooker, we can safely cook the meat at home without checking the temperature all the time.

To use the “Sous Vide” mode/ cooker, be sure the temperature is at least 145F and cook for at least 30 minutes.

In this recipe, set the temperature at 145F for 2 hours. You may need to cook the meat more depending on the size of the meat.

  1. Select “Sous Vide” mode on the instant pot, and set the temperature at 145F.
  2. Cook the chicken breast for 2 hours after the temperature is set.
  3. Open the lid, and continue cooking the meat until the water gets cool down.

What You Should Do If The Chicken Is Undercooked

Checking the internal temperature of the cooked chicken breast is the way to be sure whether it is properly cooked, however, what you can do in pressure cooking and sous vide cooking?

Another way to tell if chicken breast is undercooked is by checking the color. If you see any pink or red in the center, it’ll need additional cooking time.

If you’re not sure, sear sliced chicken before serving or it’ll be cooked by microwaving.

Tender Moist Chicken Breast

How To Make Tender Moist Chicken Breast With Instant Pot

Rico McConnellRico McConnell
This very tender and moist chicken breast recipe is inspired by the Japanese home cooking recipe which is using the low-temperature slow-cooking method (Sous Vide). Marinating with sugar and salt overnight to help the chicken breast tender and moist, I'll tell you two ways to use Instant Pot: "Pressure Cook" and "Sous Vide". Enjoy your perfectly delicious tender moist chicken ever for your weekend salad and Ramen noodles!
Prep Time 20 mins
Cook Time 2 hrs
Marinate Time 8 hrs
Total Time 10 hrs 20 mins
Course Salad, Side Dish, Snack
Servings 2 servings


  • 1 instant pot *Or Pressure Cooker


  • 1 boneless skinless Chicken breast
  • 1 tbsp Sugar
  • 1 TSP salt
  • water

For Season Chicken Breast

  • salt & pepper
  • garlic powder *optional
  • Italian seasonings *optional


Prepare The Chicken

  • Butterfly the breast to flatten (making the even thickness). Pierce the meat as much as you can with a fork.
  • Rub the meat with sugar first, then, sprinkle salt, and rub.
  • Season the chicken breast as you like. For example, with garlic powder, onion powder, or Italian seasonings.
  • Marinate the chicken breast overnight.
  • Optionally, make the chicken breast rolled. If you want to skip the step, put the breast in a bag and store them in a fridge overnight.
  • First, place the rolled meat on plastic wrap. Wrap it tightly.
    Hold each edge, then pull the meat while rolling on a counter.
    (Gently press the sides to the center to make the meat a nice round shape if possible.)
    Repeat until the wrap is tight.
    Tie the edge with rubber bands.
    Place the roll in a bag, and store them in a fridge overnight.

Use "Pressure Cook" Mode

  • Place a steam rack or a plate in the inner pot.
  • Place the chicken breast on the rack.
    *I cook the meat in the bag, but, remove the meat and wrap it with aluminum foil if concerned.
  • Cover the meat with water. Place a small plate on the meat to prevent it from floating.
  • Press "Pressure Cook", high, for 6 minutes, then "natural release".
    Open the lid and let the meat cook in the hot water until the water gets cool.

Use "Sous Vide" Mode

  • Press "Sous Vide", and set the temperature at 145 °F. Cook the meat for 2 hours and turn off the mode.
    Open the lid and let the meat cook in the hot water until the water gets cool.
  • Make sure there is no pink in the middle of the chicken breasts. You can use a meat thermometer to check-should be at least 165°F.
    Slice and eat.
  • *To slice the rolled chicken breast, it is better to refrigerate it for hours so that it's easy to slice without falling apart.


Keyword Chicken, Easy, Healthy, Instantpot, Kid-friendly, meat, Poultry, Ramen, Salad, slow-cook

Top Tender Moist Chicken Breast With Japanese Instant Noodles

As the name suggests, NISSIN RAOH is the king of (instant) ramen.

I remember that I was so impressed when I had RAOH for the first time.

It was not like instant noodles, (as the first product of RAOH was the cup noodles) with its fresh texture and high-quality savory soup.

RAOH has been never stopping to develop new flavors and to improve the noodle and soup quality.

These non-fried noodles provide a fresh texture like regular noodles (maybe more than that?!) and authentic ramen soup without salty and chemical flavor.

NISSIN RAOH is the perfect weeknight dinner at home when you are craving authentic Japanese ramen noodles.

tender moist chicken breast with Japanese instant noodles, easy chicken ramen, Japanese ramen recipe

Tender Moist Chicken Breast With Japanese Instant Noodles For Weeknight Dinner

Rico McConnellRico McConnell
An easy quick savory instant ramen. Sorry, it's not a special ramen recipe, but, uses my special chicken breast and my favorite Japanese instant noodles-RAOH.
When you make my tender moist chicken breast, make delicious instant ramen noodles.
Prep Time 16 mins
Cook Time 4 mins
Total Time 20 mins
Course Dinner, Lunch
Cuisine Japanese
Servings 1 serving


  • 1 package NISSIN RAOH
  • 2 cups water
  • 4 slices Tender moist chicken breast *see the post
  • 1 soft-boiled egg
  • 2 Nori seaweed



Keyword Chicken, Easy, Kid-friendly, Pasta & Noodles, Ramen, Traditional

You Can Make Chashu Chicken In 30 Minutes

easy quick chicken breast chashu, ramen topping, with Yakiniku sauce

Easy 10-minute-Chicken Breast Chashu with Tender moist rolled chicken

Rico McConnellRico McConnell
This chicken chashu is not the full version of rolled Chashu chicken from scratch, however, perfectly savory and sweet chicken breast for the topping on ramen, instant noodles, sandwiches, and fried rice. Rolled chicken breast is just marinated in a flavorful YAKINIKU sauce for 10 minutes. Avoid marinating the rolled breast over 30 minutes since the meat will be fallen apart and dry.
Cook Time 10 mins
Total Time 10 mins
Course Side Dish
Cuisine Asian, Japanese
Servings 2 servings


  • 1 tender moist rolled chicken breast *see the post
  • ½ cup Yakiniku sauce


  • Gather Ingredients. Make tender moist rolled chicken breast in this post.
    Make homemade Yakiniku sauce in this post or use a store-bought Yakiniku sauce.
    Tender Moist Chicken Breast
  • In a bag, add the rolled chicken breast and Yakiniku sauce. Remove excess air out and seal tightly.
    *You can marinate the whole rolled chicken or sliced chicken breasts. The sauce will quickly penetrate when the chicken breast is sliced.
  • Marinate the meat for about 10 minutes. Rotate the meat occasionally. Since the rolled chicken easily falls apart and dries, avoid marinating the meat for over 30 minutes.
  • Use easy chicken breast for ramen, instant noodles, sandwiches, fried rice, and more.
    tender moist chicken breast with Japanese instant noodles, easy chicken ramen, Japanese ramen recipe


©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword 10-minutes, Chicken, marinade, meat, Ramen, Sauce

About Japanese Instant Noodles

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