17 Instant Pot Chicken Recipes to Make Tonight

Let’s face it: weeknight dinners can be a struggle. But your Instant Pot is the secret weapon for fast, flavorful meals. From comforting stews to tangy barbecue, these 17 chicken recipes are guaranteed to save dinner—and your sanity. Ready to get cooking?

Classic Barbecue Chicken

Gently coaxing deep, smoky flavor from a simple bird, this Instant Pot method yields impossibly tender shredded chicken bathed in a tangy barbecue sauce — a weeknight hero for piled-high sandwiches.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 2 pounds pasture-raised boneless, skinless chicken breasts
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon avocado oil

For the Barbecue Sauce

• 1 cup artisanal ketchup
• 1/4 cup raw honey
• 3 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Instructions

1. Season the chicken breasts evenly with sea salt and black pepper.
2. Select the 'Sauté' function on the Instant Pot and heat the avocado oil until shimmering.
3. Sear the chicken breasts in batches, 3 minutes per side, until golden brown. Transfer to a plate; this step builds a rich fond.
4. In a small bowl, whisk together the ketchup, honey, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and cayenne until smooth.
5. Return the chicken to the pot, pour the barbecue sauce over the top, and ensure each breast is well coated.
6. Lock the lid, set the valve to 'Sealing', and pressure cook on 'Manual' (High) for 15 minutes.
7. Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining steam. This resting period keeps the meat supremely moist.
8. Transfer the chicken to a cutting board and shred into bite-sized pieces using two forks. The meat should pull apart effortlessly.
9. Return the shredded chicken to the pot, toss thoroughly with the sauce, and select 'Sauté' to simmer for 2 minutes until the sauce thickens slightly and clings to every strand.

Just as the chicken yields to the fork, the sauce clings in glossy ribbons — a perfect balance of sweet smoke and tender bite. Serve on brioche buns with creamy coleslaw for a sublime hand-held feast.

Creamy Garlic Parmesan Chicken

Under the gentle hum of the pressure cooker, everyday chicken breasts are elevated into a sublime, restaurant-quality dish. This creamy garlic Parmesan rendition bathes tender poultry in a rich, emulsified sauce, proving that convenience need not sacrifice elegance. The secret lies in coaxing deep flavor from simple ingredients with precision and restraint.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 4 boneless, skinless pasture-raised chicken breasts (about 1.5 lbs total), patted dry
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon freshly cracked Tellicherry black pepper
• 2 tablespoons unsalted butter, preferably cultured
• 4 cloves garlic, thinly sliced
• 1 cup low-sodium chicken broth
• 1/2 cup organic heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Season both sides of the chicken breasts evenly with the sea salt and black pepper.
2. Select the Sauté function on the pressure cooker and add the butter; allow it to melt and foam subsides.
3. Place the chicken breasts in the hot butter in a single layer; sear for 3 to 4 minutes per side, until deep golden brown. Transfer to a plate.
4. Add the sliced garlic to the pot and cook, stirring constantly, for 30 seconds until fragrant.
5. Pour in the chicken broth and scrape the browned bits from the bottom of the pot with a wooden spoon—this deglazes and prevents a burn warning.
6. Return the chicken breasts and any accumulated juices to the pot, arranging them evenly.
7. Lock the lid and set the pressure cooker to High Pressure for 8 minutes.
8. Once the cooking cycle ends, perform a quick release of the steam by turning the valve to Venting.
9. Carefully remove the chicken to a cutting board and tent loosely with foil.
10. Switch the pressure cooker to Sauté again; whisk in the heavy cream and Parmigiano-Reggiano until the cheese is fully melted and the sauce is smooth.
11. Let the sauce simmer gently for 2 to 3 minutes, stirring, until it thickens enough to coat the back of a spoon. If a thicker sauce is desired, whisk in a slurry of 1 tablespoon cornstarch dissolved in 2 tablespoons water and simmer for 1 minute.
12. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
13. Slice the chicken against the grain, divide among plates, and spoon the sauce generously over the top.

A final flourish of freshly cracked black pepper and a few shards of Parmigiano-Reggiano completes the presentation. Each forkful offers velvety sauce clinging to succulent, juicy chicken—proof that a weeknight meal can feel like a special occasion. Serve alongside tender asparagus or buttery mashed potatoes to catch every last drop.

Honey Garlic Chicken Thighs

The allure of a perfectly glazed chicken thigh is undeniable—crisp skin, succulent meat, and a glossy, sweet-savory lacquer. This honey garlic rendition, executed in the Instant Pot, delivers restaurant-quality results with minimal effort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 2 lbs pasture-raised, bone-in, skin-on chicken thighs
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp avocado oil
• 6 cloves garlic, thinly sliced
• 1 tbsp freshly grated ginger
• 1/3 cup liquid honey
• 1/4 cup low-sodium tamari
• 2 tbsp unseasoned rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch
• 2 tbsp cold water
• 3 scallions, thinly sliced
• 1 tsp white and black sesame seeds

Instructions

1. Pat the chicken thighs dry with paper towels, then season evenly on both sides with flaky sea salt and freshly cracked black pepper.
2. Set the Instant Pot to Sauté mode (high) and heat the avocado oil until shimmering. Place the chicken thighs skin-side down in a single layer and cook without moving for 4–5 minutes, until the skin is deep golden and releases easily. Flip and brown the other side for 2 minutes. Transfer to a plate.
3. Tip: For optimal crispness, do not overcrowd the pot; brown in batches if needed.
4. Add the sliced garlic and grated ginger to the pot and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Pour in the honey, tamari, rice vinegar, and toasted sesame oil. Stir to combine, scraping up any browned bits from the bottom (this deglazes the pot and prevents a burn warning).
6. Return the chicken thighs to the pot, skin-side up, and spoon some of the sauce over the tops. Cancel Sauté mode.
7. Secure the lid, set the valve to Sealing, and cook on Manual (Pressure Cook) high for 10 minutes.
8. When the program ends, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to Venting to release remaining steam. Remove the lid.
9. Tip: Natural release keeps the chicken tender; quick release can toughen the meat.
10. Transfer the chicken to a serving platter and tent loosely with foil to keep warm.
11. In a small bowl, whisk the cornstarch and cold water into a smooth slurry. Set the Instant Pot to Sauté mode (low) and bring the sauce to a gentle simmer. Slowly drizzle in the slurry while stirring continuously. Cook for 1–2 minutes until the sauce thickens to a glossy, syrup-like consistency.
12. Tip: Add the slurry gradually; the sauce will thicken more as it cools.
13. Spoon the thickened sauce over the chicken thighs, then garnish with sliced scallions and sesame seeds.

Each bite offers a harmonious balance of savory umami and honeyed sweetness, with the chicken so tender it falls from the bone. For an elegant presentation, garnish with sesame seeds and scallions over a bed of steamed jasmine rice.

Chicken Tortilla Soup

Often described as a warm embrace in a bowl, this chicken tortilla soup elevates the classic with a medley of smoky spices, tender chicken, and the satisfying crunch of crispy tortilla strips. Perfect for a cozy night in, it comes together effortlessly in the Instant Pot.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Spice Blend

• 1 teaspoon ground cumin
• 1 teaspoon ancho chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried Mexican oregano

Soup Base

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 1 jalapeño pepper, seeded and minced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can fire-roasted crushed tomatoes
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen sweet corn kernels
• 1 1/2 pounds boneless, skinless chicken breasts
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

Toppings

• Crispy tortilla strips
• 1 ripe Hass avocado, diced
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup Mexican crema

Instructions

1. Set the Instant Pot to sauté mode and heat 2 tablespoons extra-virgin olive oil until shimmering.
2. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
3. Stir in the minced garlic and jalapeño; cook until fragrant, about 1 minute.
4. Add the ground cumin, ancho chili powder, smoked paprika, and dried Mexican oregano; sauté for 30 seconds until the spices are toasted and aromatic.
5. Pour in the low-sodium chicken broth and scrape the bottom of the pot with a wooden spoon to release any browned bits.
6. Add the fire-roasted crushed tomatoes, rinsed black beans, frozen corn, and chicken breasts; stir to combine.
7. Secure the lid, set the valve to sealing, and pressure cook on high for 10 minutes. (Tip: Do not overfill the Instant Pot beyond the max line.)
8. Allow the pressure to naturally release for 10 minutes, then carefully quick-release the remaining steam. (Tip: Natural release ensures the chicken stays tender.)
9. Transfer the chicken breasts to a cutting board and shred with two forks. (Tip: Shred while warm for the best texture.)
10. Return the shredded chicken to the pot, stir in the lime juice, and season with salt and pepper. Adjust seasoning if needed.
11. Ladle the soup into bowls and garnish generously with tortilla strips, diced avocado, cilantro, and a swirl of Mexican crema.

Finish with a drizzle of crema, a handful of crunchy tortilla strips, and a sprinkle of fresh cilantro for a textural symphony. The broth, rich with smoky heat and bright lime, clings to each spoonful—absolutely soul-warming.

Lemon Herb Whole Chicken

With its golden, crackling skin and impossibly tender meat, this Lemon Herb Whole Chicken proves that a pressure cooker can produce a centerpiece-worthy roast in a fraction of the usual time. The bright citrus and aromatic herbs penetrate every bite, delivering a dish that tastes as though it spent hours in a traditional oven.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Chicken

• 1 whole chicken (4–5 lbs), patted thoroughly dry
• 1 cup low-sodium chicken broth
• 2 lemons, halved
• 4 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

For the Herb Paste

• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 tablespoon fresh thyme leaves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter, softened

Instructions

1. In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, olive oil, and softened butter to form a fragrant herb paste.
2. Season the cavity of the chicken with a pinch of salt and pepper. Stuff the cavity with lemon halves, rosemary sprigs, and thyme sprigs.
3. Gently loosen the skin over the breast and thighs; rub half of the herb paste directly onto the meat under the skin. Spread the remaining paste evenly over the outside of the chicken.
4. Season the entire exterior of the chicken with kosher salt and black pepper, ensuring an even coating.
5. Pour the chicken broth into the pressure cooker pot and place a trivet inside.
6. Set the chicken breast-side up on the trivet. Lock the lid and cook on high pressure for 30 minutes (for a 4–5 lb bird).
7. Allow the pressure to release naturally for 15 minutes, then carefully release any remaining steam.
8. Preheat the broiler to high. Transfer the chicken to a baking sheet lined with foil. Broil 5–7 minutes, until the skin is deeply golden and crackling.
9. Let the chicken rest on a cutting board for 10 minutes before carving to redistribute juices.
10. Tip: Always pat the chicken completely dry before seasoning—moisture is the enemy of crispy skin. Tip: For even cooking, ensure the chicken is at room temperature for 20 minutes before pressure cooking. Tip: Natural release is crucial to keep the meat tender; quick release can cause it to tighten.

Crispy on the outside, succulent within, each slice carries a bright lemon-herb finish that cuts through the richness. Serve alongside roasted potatoes or a simple arugula salad for a meal that feels both effortless and extraordinary.

Thai Coconut Curry Chicken

Just as the crisp edge of autumn begins to settle, there’s no better comfort than the fragrant warmth of Thai Coconut Curry Chicken, slow-cooked to perfection in your Instant Pot. This dish marries velvety coconut milk with a symphony of Thai spices, creating a curry that is both deeply aromatic and luxuriously creamy.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Aromatics

• 1 tablespoon extra-virgin coconut oil
• 4 cloves garlic, thinly sliced
• 1 tablespoon freshly grated ginger
• 2 fresh red Thai chilies, minced (seeds removed for less heat)

For the Curry Base

• 3 tablespoons Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup low-sodium chicken broth
• 2 makrut lime leaves, torn
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 1 tablespoon fish sauce (nam pla)
• 1 tablespoon coconut palm sugar

For the Protein

• 1.5 pounds boneless, skinless pasture-raised chicken thighs, cut into 2-inch pieces
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground white pepper

For the Garnish

• 1/4 cup torn Thai basil leaves
• 2 tablespoons fresh lime juice
• 1/4 cup coarsely chopped salted roasted peanuts

Instructions

1. Select the Sauté function on the Instant Pot and heat the coconut oil until shimmering. Add the garlic, ginger, and chilies; cook, stirring constantly, for 1 minute until fragrant.
2. Add the Thai red curry paste and toast it for 30 seconds, stirring — this deepens the spice profile. Tip: Do not rush the sauté; browning creates complex flavor.
3. Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom. Add the makrut lime leaves and lemongrass pieces.
4. Season the chicken pieces with salt and white pepper, then add them to the pot. Stir to coat evenly.
5. Add the fish sauce and coconut palm sugar, stirring to dissolve. Cancel the Sauté function.
6. Secure the lid and set the valve to Sealing. Cook on Manual (High Pressure) for 10 minutes.
7. Once the program ends, let the pressure naturally release for 10 minutes, then manually release any remaining steam. Tip: Letting the Instant Pot naturally release for at least 10 minutes keeps the chicken tender.
8. Remove and discard the lemongrass and lime leaves. If the curry seems thin, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the curry, and select Sauté to simmer for 2 minutes until thickened. Tip: For a thicker sauce, use a cornstarch slurry after cooking.
9. Stir in the lime juice. Serve in bowls, garnished with Thai basil and chopped peanuts.

Zestfully finish with a handful of torn Thai basil and a squeeze of lime for a citrusy lift. Serve over jasmine rice to soak up every glorious drop, or let the curry stand alone as a soul-warming bowl of comfort.

Chicken and Rice Casserole

Keenly anticipated by comfort food enthusiasts, this one-pot Chicken and Rice Casserole emerges from the Instant Pot as a creamy, soul-warming dinner that marries tender chicken, earthy vegetables, and luxuriously seasoned rice.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Casserole

• 2 tablespoons unsalted butter
• 1 large sweet yellow onion, finely diced
• 3 garlic cloves, minced
• 8 ounces cremini mushrooms, sliced
• 1½ pounds boneless, skinless chicken thighs, halved
• 1½ cups organic arborio rice
• 3 cups low-sodium chicken broth
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 fresh thyme sprigs
• ½ cup heavy cream
• 1 cup frozen peas

Instructions

1. Set the Instant Pot to Sauté (high). Add the unsalted butter and allow it to melt fully until it foams.
2. Add the finely diced onion and minced garlic; sauté for 2 minutes until fragrant and translucent, stirring frequently.
3. Stir in the sliced cremini mushrooms; cook for 3 minutes until they release their liquid and begin to brown.
4. Season the halved chicken thighs with kosher salt and black pepper; add to the pot and sear for 2 minutes per side, until golden.
5. Pour in the arborio rice and stir for 1 minute to coat each grain in the buttery juices—this step prevents a mushy texture.
6. Deglaze the pot with the chicken broth, scraping up any browned bits from the bottom (a wooden spoon works best). Add the thyme sprigs.
7. Cancel Sauté mode. Close the lid tightly, set the valve to Sealing, and cook on Manual/Pressure Cook (high) for 10 minutes.
8. Once the program ends, allow a 10-minute natural pressure release, then carefully quick-release any remaining steam.
9. Remove the lid; discard the thyme sprigs. Gently stir in the heavy cream and frozen peas; let sit uncovered for 2 minutes, allowing the peas to warm through and the sauce to thicken slightly.
10. Fluff the rice with a fork; taste and adjust seasoning if needed before serving.

Offering a luscious, velvety sauce that clings to each grain of rice, this casserole delivers a harmonious blend of savory richness and garden-fresh sweetness. Serve it straight from the pot with a side of crusty bread to soak up every last drop, or garnish with fresh parsley for a pop of color.

Buffalo Chicken Dip

Boldly flavored and irresistibly creamy, this Buffalo Chicken Dip is the ultimate crowd-pleaser for game day or any gathering. Made effortlessly in the Instant Pot, it delivers the perfect balance of spicy heat and tangy richness. Every spoonful is a warm, velvety indulgence.

Serving: 10 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 16 oz full-fat cream cheese, softened
• 2 cups shredded rotisserie chicken (white and dark meat)
• 1/2 cup Frank's RedHot Original cayenne pepper sauce
• 1/2 cup premium buttermilk ranch dressing
• 1 1/2 cups finely aged sharp cheddar cheese, shredded
• 1/4 cup thinly sliced green onions (optional, for garnish)

Instructions

1. Turn the Instant Pot to the Sauté setting (Normal heat) and add the softened cream cheese. Stir continuously with a silicone spatula until completely melted and smooth, about 2 minutes. Tip: Use room-temperature cream cheese for quicker melting and a silkier texture.
2. Pour in the Frank's RedHot sauce and buttermilk ranch dressing. Whisk until the mixture is fully combined and glossy, about 1 minute.
3. Add the shredded chicken and sharp cheddar cheese. Fold gently with the spatula until the cheese is mostly melted and all ingredients are evenly distributed, about 2 minutes. Tip: Shred the chicken into bite-sized pieces for consistent texture throughout the dip.
4. Cancel the Sauté function. Secure the lid, set the valve to Sealing, and select Pressure Cook (High) for 2 minutes.
5. Once the cooking cycle ends, perform a quick pressure release by carefully turning the valve to Venting. Remove the lid when the pin drops.
6. Stir the dip well; it will be very hot and creamy. Transfer to a serving bowl and garnish with sliced green onions if desired. Tip: For a thicker dip, let it rest on the Warm setting for 5 minutes before serving; for a thinner consistency, stir in a tablespoon of milk.

One of the best things about this dip is its versatility—serve it warm with crisp celery sticks, crunchy tortilla chips, or even as a spread for sliders. Once you taste the silky texture and bold buffalo kick, you'll understand why this recipe is a perennial favorite.

Chicken Tikka Masala

Dive into the rich tapestry of Indian-inspired flavors with this Instant Pot Chicken Tikka Masala, where tender marinated chicken meets a luscious, creamy tomato sauce. It’s a weeknight wonder that delivers restaurant-quality depth with minimal effort.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 ½ pounds pasture-raised chicken thighs, cut into 1-inch pieces
• ½ cup full-fat Greek yogurt
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon cayenne pepper
• 1 teaspoon fine sea salt
• 2 tablespoons clarified butter (ghee)
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) crushed tomatoes
• ½ cup heavy cream
• ¼ cup fresh cilantro leaves, chopped

Instructions

1. In a large bowl, combine the chicken pieces with yogurt, lemon juice, 1 teaspoon garam masala, cumin, coriander, turmeric, cayenne, and ½ teaspoon salt. Toss to coat evenly, cover, and refrigerate for at least 30 minutes (or up to overnight) to allow the flavors to meld.
2. Set the Instant Pot to sauté mode (high). Add the clarified butter and let it melt. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
3. Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
4. Add the tomato paste and stir, cooking for 1 minute to deepen its flavor. If the pot seems dry, deglaze with a tablespoon of water, scraping up any brown bits.
5. Add the crushed tomatoes, remaining 1 teaspoon garam masala, and remaining ½ teaspoon salt. Stir to combine.
6. Add the marinated chicken pieces (discard any excess marinade) and stir to coat in the sauce. Secure the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
7. Once the cooking cycle ends, perform a quick pressure release by carefully turning the valve to venting. Open the lid and stir in the heavy cream until the sauce is smooth and velvety.
8. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.

Zesty notes of garam masala and the velvety finish of cream make each bite a celebration. Serve over a bed of fragrant basmati rice or with warm naan for an unforgettable meal.

Honey Mustard Chicken Thighs

Nothing compares to the effortless elegance of honey mustard chicken thighs, especially when prepared in a pressure cooker for a quick yet deeply flavorful meal. The combination of tangy Dijon and sweet honey creates a luscious glaze that caramelizes beautifully, while the pressure cooker ensures tender, juicy meat in record time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 lbs), excess fat trimmed
• 1 tablespoon extra-virgin olive oil
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup Dijon mustard
• 3 tablespoons honey (preferably a robust variety like wildflower)
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, finely minced
• ½ teaspoon smoked paprika
• ½ cup low-sodium chicken broth
• 1 tablespoon unsalted butter, cubed
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. Pat the chicken thighs dry with paper towels (this ensures a superior sear). Season evenly with kosher salt and freshly ground black pepper.
2. Select the sauté function on the pressure cooker and heat the olive oil until shimmering. Working in batches to avoid overcrowding, place the chicken thighs skin-side down and cook undisturbed for 3–4 minutes until deep golden brown. Flip and cook for an additional 2 minutes. Transfer to a plate; repeat with remaining thighs.
3. Add the minced garlic to the pot and cook, stirring constantly, for 30 seconds until fragrant. Pour in the Dijon mustard, honey, apple cider vinegar, smoked paprika, and chicken broth. Stir vigorously with a wooden spoon, scraping up any browned bits from the bottom—this deepens the sauce’s flavor.
4. Return the browned chicken thighs to the pot, arranging them skin-side up. Lock the lid and set to high pressure for 10 minutes. Once the cooking cycle ends, allow a natural release for 5 minutes to preserve tenderness, then quick-release any remaining steam.
5. Carefully transfer the chicken to a serving platter. For a silkier sauce, return the pot to sauté mode and simmer the liquid for 2–3 minutes to reduce slightly. Remove from heat, then whisk in the cubed butter until fully melted and glossy. Spoon the sauce over the chicken and garnish with fresh parsley.

Kissed with honey and mustard, each bite offers a perfect balance of sweet and tangy, with a silken finish from the butter. Serve alongside roasted asparagus or a crisp green salad, or spoon the luxurious sauce over creamy mashed potatoes for a comforting yet refined meal.

Chicken and Dumplings

Heralding the soul-warming essence of Southern comfort, this Instant Pot Chicken and Dumplings transforms humble ingredients into a luxuriously silky stew crowned with ethereally fluffy dumplings. Each spoonful offers a symphony of tender shredded chicken, aromatic vegetables, and herb-kissed broth.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Stew

• 2 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and cut into 1/4-inch rounds
• 2 celery stalks, cut into 1/4-inch dice
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups chicken stock, preferably homemade
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, finely chopped
• Kosher salt and freshly ground black pepper

For the Dumplings

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1 large pasture-raised egg, lightly beaten

Instructions

1. Set the Instant Pot to Sauté mode and melt 2 tablespoons butter. Add onion, carrots, and celery; cook, stirring, until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Sprinkle flour over vegetables and stir to coat; cook for 2 minutes to remove raw flour taste.
3. Pour in chicken stock, scraping up any browned bits. Add thyme, bay leaf, and chicken thighs. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
4. Close and lock the lid. Set to Pressure Cook (High) for 15 minutes. Once done, allow natural release for 10 minutes, then quick release remaining pressure.
5. Meanwhile, prepare dumpling batter: In a bowl, whisk together flour, baking powder, and 1/2 teaspoon salt. In a separate bowl, combine milk, melted butter, and egg. Pour wet into dry and stir until just combined; do not overmix.
6. Remove chicken thighs from the pot; shred with two forks and return to pot. Discard bay leaf. Stir in heavy cream and parsley.
7. Drop dumpling batter by rounded tablespoons onto the simmering stew. Close the lid (ensure valve is set to sealing) and pressure cook on High for 4 minutes. Quick release pressure.
8. Serve immediately, garnished with additional parsley if desired.

Beneath the pillowy dumplings lies a velvety broth enriched with cream and fresh herbs, each bite a testament to slow-cooked patience. For a refined twist, serve alongside a crisp green salad with lemon vinaigrette to cut the richness.

Teriyaki Chicken Bowls

Juicy, caramelized teriyaki chicken pairs perfectly with fluffy jasmine rice and tender steamed broccoli in this Instant Pot—centric dinner. The pressure cooker locks in flavor, creating a glossy, deeply savory sauce that clings to every bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1/2 cup low-sodium soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 3 tablespoons light brown sugar
• 1 tablespoon finely grated fresh ginger
• 2 garlic cloves, minced
• 1 1/2 pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 1 tablespoon toasted sesame oil
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 1/2 cups jasmine rice
• 2 cups water (for rice)
• 4 cups broccoli florets
• 1 tablespoon toasted sesame seeds
• 3 scallions, thinly sliced

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic until sugar dissolves. Set aside.
2. Season chicken thighs all over with 1 teaspoon salt and 1/2 teaspoon pepper.
3. Select sauté function on the Instant Pot and heat sesame oil until shimmering. Arrange chicken in a single layer, working in batches if needed, and cook until golden brown, 3–4 minutes per side. Transfer to a plate.
4. Pour the soy-mirin mixture into the pot and scrape up any browned bits with a wooden spoon—this deglazing prevents burning and deepens the sauce.
5. Return the chicken along with any accumulated juices to the pot. Secure the lid, set valve to sealing, and cook on high pressure for 10 minutes.
6. Allow a natural pressure release for 5 minutes, then carefully quick-release remaining steam. Remove chicken to a cutting board and let rest 5 minutes before shredding or slicing into bite-size pieces.
7. In a small bowl, whisk cornstarch with water to form a slurry. Set the Instant Pot to sauté and bring the cooking liquid to a simmer. Slowly whisk in the slurry and cook, stirring constantly, until the sauce thickens to a syrupy consistency, about 2 minutes.
8. Meanwhile, in a separate saucepan, bring 2 cups water to a boil. Add jasmine rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
9. Steam broccoli florets in a steamer basket over simmering water until bright green and tender, about 4 minutes.
10. To serve, divide rice among bowls. Top with chicken, drizzle with thickened teriyaki sauce, arrange steamed broccoli alongside, and garnish with sesame seeds and scallions.

Bite into the glossy chicken and you’ll find a perfect balance of sweet, savory, and umami, with tender rice and crisp-tender broccoli adding textural contrast. For an extra layer of heat, finish with a drizzle of chili oil or a sprinkle of togarashi.

Salsa Verde Chicken Tacos

Nothing compares to the vibrant tang of salsa verde paired with tender, shredded chicken—especially when it’s effortlessly prepared in the Instant Pot. This recipe transforms humble ingredients into a taco night centerpiece, boasting layers of flavor and texture that feel both rustic and refined.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs, preferably organic
• 1 cup salsa verde (store-bought or homemade)
• ½ cup low-sodium chicken broth
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 12 small corn or flour tortillas, warmed
• Crumbled queso fresco, for serving
• Thinly sliced radishes, for serving
• Fresh cilantro leaves, for serving
• Lime wedges, for serving

Instructions

1. Set Instant Pot to Sauté mode and heat olive oil. Add onion and cook until translucent, about 3 minutes. Stir in garlic, cumin, salt, and pepper; cook 30 seconds until fragrant.
2. Add chicken thighs and sear until golden on both sides, 2–3 minutes per side. This caramelization deepens the savory profile—an optional but rewarding step.
3. Pour in salsa verde and chicken broth, stirring to combine and scrape up any browned bits. Secure lid, set valve to sealing, and cook on Manual High Pressure for 15 minutes.
4. When cycle ends, allow natural pressure release for 10 minutes to ensure the chicken remains succulent and moist, then quick release any remaining steam.
5. Transfer chicken to a cutting board and shred with two forks. Return shredded chicken to the pot and stir to coat with the sauce. Adjust salt if needed.
6. Warm tortillas directly over a gas flame or in a dry skillet until pliable and lightly charred—the char adds a subtle smokiness that elevates the tacos.
7. Assemble tacos: fill each tortilla with a generous portion of chicken, then top with crumbled queso fresco, radish slices, cilantro leaves, and a squeeze of fresh lime juice.

Just one bite reveals the magic of this dish: the chicken is succulent and infused with bright, tangy salsa verde, while the toppings add crunch and freshness. For a creative twist, serve with a side of pickled jalapeños or drizzle with crema for extra richness.

Chicken Marsala

You might think a classic Chicken Marsala requires hours of simmering, but this pressure-cooked version achieves the same rich, velvety sauce with tender mushrooms and wine in a fraction of the time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 1½ pounds), pounded to ½-inch thickness
• ½ cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons clarified butter

For the Sauce

• 8 ounces cremini mushrooms, sliced ¼-inch thick
• 2 medium shallots, finely minced
• 2 cloves garlic, thinly sliced
• 1 cup dry Marsala wine
• ½ cup low-sodium chicken broth
• 2 sprigs fresh thyme
• 2 tablespoons unsalted butter, cold and cut into small pieces
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Pat the chicken dry with paper towels. In a shallow dish, whisk together the flour, salt, and pepper. Dredge each breast in the mixture, shaking off excess.
2. Heat the clarified butter in a pressure cooker pot over medium-high heat until shimmering. Add two chicken breasts in a single layer; cook until golden brown, about 2–3 minutes per side. Transfer to a plate and repeat with remaining chicken.
3. Reduce heat to medium. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and turn golden, about 4–5 minutes. (Tip: Do not overcrowd the mushrooms; cook in a single layer for best browning.)
4. Add the minced shallots and sliced garlic; sauté until fragrant, about 1 minute. (Tip: Garlic burns easily, so stir constantly.)
5. Pour in the Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2 minutes.
6. Stir in the chicken broth and thyme sprigs. Return the chicken to the pot, nestling it into the liquid. (Tip: Ensure the chicken is partially submerged for even pressure cooking.)
7. Lock the lid and bring to high pressure over high heat. Once pressure is reached, reduce heat to maintain pressure and cook for 8 minutes.
8. Quick-release the pressure according to manufacturer’s instructions. Carefully remove the lid. Using tongs, transfer the chicken to a serving platter and tent with foil.
9. Discard the thyme sprigs. Bring the sauce to a boil over medium-high heat and simmer until slightly thickened, about 3–4 minutes. (Tip: The sauce is ready when it coats the back of a spoon.)
10. Remove from heat and whisk in the cold butter a few pieces at a time until fully emulsified and glossy. Season with additional salt and pepper if needed. Pour the sauce over the chicken and garnish with chopped parsley.

Velvety and luxurious, the sauce cloaks each piece of chicken in a silken embrace. Serve alongside buttery fettuccine or crusty bread to soak up every last drop. A sprinkle of fresh parsley adds a final note of brightness.

Pesto Chicken Pasta

Lovely and aromatic, this one-pot pesto chicken pasta is a weeknight revelation. With the Instant Pot doing the heavy lifting, you get tender chicken and perfectly cooked pasta in a creamy basil sauce without multiple pots.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 ½ pounds boneless, skinless chicken breasts, halved lengthwise
• 1 teaspoon fine sea salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 4 cloves garlic, thinly sliced
• 1 cup halved cherry tomatoes (preferably Sun Gold)
• 8 ounces dried orecchiette or fusilli pasta
• 1 ½ cups low-sodium chicken broth
• ⅓ cup high-quality basil pesto (store-bought or homemade)
• ½ cup finely grated Parmigiano-Reggiano
• ¼ cup heavy cream (optional, for richness)

Instructions

1. Season the chicken breasts with ½ teaspoon salt and ¼ teaspoon pepper.
2. Select Sauté on the Instant Pot and heat the olive oil until shimmering.
3. Add the chicken and cook until golden brown on both sides, about 3 minutes per side. (Tip: For deeper flavor, don't crowd the pot; cook in batches if needed.)
4. Transfer the chicken to a plate and set aside.
5. Add the sliced garlic to the pot and sauté until fragrant, about 30 seconds.
6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot (this prevents a burn warning).
7. Stir in the halved cherry tomatoes, remaining ½ teaspoon salt, and ¼ teaspoon pepper.
8. Add the pasta, pressing it down to submerge in the liquid as much as possible.
9. Place the chicken on top of the pasta.
10. Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes. (Tip: The short cook time ensures the pasta remains al dente.)
11. When the timer ends, perform a quick release of the pressure.
12. Open the lid and stir in the pesto, grated Parmigiano-Reggiano, and heavy cream if using. (Tip: Add the cheese off heat to avoid clumping.)
13. Serve immediately, garnished with additional basil and shaved Parmesan if desired.

The result is a supremely creamy yet light dish, with each orecchiette cradling a bit of herbed sauce. For a pop of freshness, finish with a squeeze of lemon and cracked pink peppercorns.

Lemon Pepper Chicken Thighs

Searing chicken thighs to a deep golden crust is the first step toward nirvana in this Instant Pot creation—one that yields impossibly moist, zesty meat with a crackling skin that defies the hands-off method.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 4 pasture-raised chicken thighs, bone-in and skin-on
• 1½ teaspoons sea salt, finely ground
• 1 teaspoon freshly cracked black pepper
• Zest of 1 Meyer lemon
• 2 teaspoons cornstarch
• 2 tablespoons avocado oil
• 3 cloves garlic, thinly sliced
• 3 tablespoons fresh lemon juice

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure optimum browning.
2. Season both sides evenly with sea salt, black pepper, and the grated lemon zest, pressing gently to adhere.
3. Dust each thigh lightly with cornstarch, shaking off any excess; this thin coating is the secret to a shatteringly crisp skin.
4. Select the Sauté function on your Instant Pot and heat the avocado oil until it shimmers. Working in two batches to avoid overcrowding, place the chicken skin-side down and sear without moving for 4–5 minutes, until deep golden and easily releases from the pot. Transfer to a plate.
5. Add the sliced garlic to the hot pot and stir for 30 seconds until fragrant. Pour in the lemon juice and scrape up any browned bits with a wooden spoon—this deglazing builds a flavorful base.
6. Return the chicken to the pot, arranging the pieces skin-side up on a trivet so the skin stays elevated above the liquid. Lock the lid and pressure cook on High for 10 minutes. Perform a quick release of the steam.
7. After releasing, select Sauté once more and let the juices reduce slightly. Nestle the chicken skin-side down into the bubbling liquid for 1–2 minutes to re-crisp the skin to perfection. Serve immediately.

Lemon-kissed and pepper-crusted, each thigh boasts a crackling exterior that gives way to impossibly tender, juicy meat. Serve alongside a peppery arugula salad or a mound of buttery mashed potatoes for a weeknight dinner that feels as special as it is simple.

Chicken Mole

Venture into the heart of Mexican cuisine with this Instant Pot Chicken Mole, a symphony of earthy chiles, toasted nuts, and rich chocolate. This streamlined version delivers the complexity of a slowly simmered mole in a fraction of the time, perfect for an elevated weeknight dinner.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• 2 dried ancho chiles, stemmed and seeded
• 2 dried mulato chiles, stemmed and seeded
• 1 dried guajillo chile, stemmed and seeded
• 1/4 cup raw almonds
• 1/4 cup raw peanuts
• 2 tablespoons sesame seeds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• 1/2 medium white onion, roughly chopped
• 3 cloves garlic, peeled
• 1 (14-ounce) can fire-roasted diced tomatoes, drained
• 2 cups low-sodium chicken broth, divided
• 2 tablespoons vegetable oil
• 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1 ounce dark chocolate (70% cacao), finely chopped
• For garnish: toasted sesame seeds and fresh cilantro leaves (optional)

Instructions

1. In a dry skillet over medium heat, toast the almonds and peanuts, stirring frequently, until fragrant, about 3 minutes. Transfer to a bowl.
2. In the same skillet, toast the sesame seeds until golden, about 1 minute. Add to the nuts.
3. Tear the stemmed and seeded dried chiles into flat pieces. In the skillet, toast the chiles for 30 seconds per side, pressing with a spatula, until fragrant. Transfer to a bowl and cover with 1 cup of hot chicken broth. Soak for 15 minutes.
4. Meanwhile, in the Instant Pot set to Sauté (Normal), heat vegetable oil. Season chicken thighs with salt and brown in batches, 4 minutes per side. Transfer to a plate.
5. Add onion and garlic to the pot; cook, stirring, until softened, about 3 minutes. Add cinnamon, cumin, coriander, and cloves; stir for 30 seconds. Add drained tomatoes; cook for 2 minutes. Press Cancel.
6. Transfer the soaked chiles and their liquid, the toasted nuts and seeds, and the tomato-onion mixture to a blender. Blend until very smooth, about 2 minutes (tip: blend in two batches if needed, and hold lid with a towel to avoid steam burst).
7. Return the blended sauce to the Instant Pot. Add remaining 1 cup chicken broth, the chopped chocolate, and 1/2 teaspoon salt. Stir to combine. Nestle the browned chicken thighs into the sauce.
8. Lock the lid; set the steam release valve to Sealing. Pressure cook on High for 15 minutes. When done, allow natural release for 10 minutes, then manually release any remaining pressure.
9. Carefully open the lid. Remove chicken and shred with two forks. Stir the sauce; adjust salt if needed. Return shredded chicken to the pot and stir to coat.
10. Serve the mole over fluffy white rice or warm corn tortillas, garnished with sesame seeds and cilantro.

Viscous and dark, this mole envelops each shred of chicken with layers of smoky chiles, toasted nuts, and bittersweet chocolate. Serve it over a bed of cilantro-lime rice to soak up every last drop, or stuff into warm tortillas for a luxurious taco night.

Conclusion

Between these 17 recipes, you’ve got quick weeknight dinners, cozy comfort food, and everything in between. Perfect for busy nights! Try one tonight, then come back and tell us your favorite in the comments—and don’t forget to pin this roundup for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.