Hey there, busy home cooks! If your Instant Pot has been gathering dust or you’re just getting started, you’ve come to the right place. We’ve gathered 20 simple, delicious chicken recipes that transform basic ingredients into satisfying meals in minutes. From cozy comfort foods to fresh weeknight dinners, these beginner-friendly dishes will make your pressure cooker your new kitchen bestie. Let’s dive in!
Instant Pot Garlic Butter Chicken
Keeping weeknight dinners exciting yet effortless is every home cook’s goal, and this Instant Pot Garlic Butter Chicken delivers exactly that with minimal prep and maximum flavor. Knowing how to properly layer ingredients and manage pressure cooking times ensures perfectly tender results every single time.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs
– 4 tablespoons unsalted European-style butter
– 6 cloves fresh garlic, minced
– 1 cup low-sodium chicken broth
– 1/2 cup heavy cream
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon crushed red pepper flakes
– 2 tablespoons freshly chopped Italian parsley
Instructions
1. Pat 1.5 pounds boneless, skinless chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken thighs evenly with 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly cracked black pepper.
3. Select the “Sauté” function on your Instant Pot and melt 2 tablespoons unsalted European-style butter until foaming subsides.
4. Arrange chicken thighs in a single layer without overcrowding and sear for 3 minutes per side until golden brown crust forms.
5. Tip: Work in batches if needed to avoid steaming the chicken instead of searing.
6. Add remaining 2 tablespoons unsalted European-style butter to the pot along with 6 cloves minced fresh garlic.
7. Sauté garlic for 45 seconds until fragrant but not browned, stirring constantly with a wooden spoon.
8. Pour 1 cup low-sodium chicken broth into the pot, using the liquid to scrape up any browned bits from the bottom.
9. Cancel the “Sauté” function and secure the lid with the valve set to “Sealing” position.
10. Select “Pressure Cook” on High setting and set timer for 8 minutes, allowing 10 minutes natural pressure release before quick releasing remaining steam.
11. Tip: Natural release helps chicken thighs remain juicy and prevents tough texture.
12. Carefully remove chicken thighs to a clean plate using tongs, covering loosely with foil to keep warm.
13. Select “Sauté” function again and whisk 1/2 cup heavy cream into the cooking liquid until fully incorporated.
14. Simmer sauce for 4-5 minutes until slightly thickened, stirring occasionally with a silicone spatula.
15. Stir in 1/4 teaspoon crushed red pepper flakes and 2 tablespoons freshly chopped Italian parsley.
16. Tip: For thicker sauce, continue simmering 2-3 additional minutes until it coats the back of a spoon.
17. Return chicken thighs to the pot, spooning garlic butter sauce over each piece to coat evenly.
Heavenly tender chicken thighs bathed in rich garlic butter sauce offer a luxurious texture that melts with each bite. The subtle heat from red pepper flakes balances the creamy sauce beautifully, making this dish perfect served over fluffy mashed potatoes or buttered egg noodles to soak up every last drop.
Instant Pot Lemon Pepper Chicken
Ready to transform your weeknight dinner routine with minimal effort? This Instant Pot Lemon Pepper Chicken delivers bright, zesty flavor with the convenience of pressure cooking, making it perfect for busy cooks who still crave homemade meals.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp rich extra virgin olive oil
- 1 cup low-sodium chicken broth
- 2 tbsp freshly squeezed lemon juice
- 2 tsp finely ground black pepper
- 1 tsp coarse kosher salt
- 3 cloves fresh garlic, minced
- 1 tsp dried oregano
- 2 tbsp cold unsalted butter
- 1 tbsp fresh parsley, chopped
Instructions
- Pat the chicken breasts completely dry with paper towels to ensure proper browning.
- Select the “Sauté” function on your Instant Pot and heat the olive oil for 2 minutes until shimmering.
- Season both sides of the chicken breasts evenly with the black pepper and kosher salt.
- Place the chicken in the hot oil and sear for 3 minutes per side until golden brown.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the chicken broth and lemon juice, using a wooden spoon to scrape any browned bits from the bottom.
- Sprinkle the dried oregano over the chicken.
- Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
- Allow natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
- Transfer the chicken to a cutting board and let rest for 3 minutes.
- Switch the Instant Pot to “Sauté” and simmer the sauce for 4 minutes until slightly reduced.
- Whisk in the cold butter until the sauce becomes glossy and slightly thickened.
- Slice the chicken against the grain into ½-inch thick pieces.
- Arrange the sliced chicken on a platter and pour the lemon pepper sauce over the top.
- Garnish with the fresh chopped parsley before serving.
Perfectly tender chicken with a vibrant lemon pepper sauce that clings to each slice. The pressure cooking method ensures exceptionally moist results while the reduced sauce provides a bright, peppery kick that complements everything from fluffy rice to roasted vegetables.
Instant Pot Chicken Tacos
Many home cooks find themselves short on time but still craving restaurant-quality tacos, which is exactly why this Instant Pot chicken taco recipe has become my weeknight hero. Mastering this method means you’ll have perfectly seasoned, tender shredded chicken ready in under 30 minutes from start to finish.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 packet (1 oz) zesty taco seasoning
– 1 cup rich chicken broth
– 2 tbsp freshly squeezed lime juice
– 1 medium white onion, finely diced
– 3 cloves aromatic garlic, minced
– 1 tbsp extra virgin olive oil
– 8 small corn tortillas
– 1/2 cup fresh cilantro leaves
– 1/2 cup crumbled cotija cheese
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 1 tablespoon of extra virgin olive oil for 2 minutes until shimmering.
2. Add the finely diced white onion and cook for 3-4 minutes, stirring frequently, until the edges turn translucent.
3. Stir in the minced aromatic garlic and cook for exactly 60 seconds until fragrant but not browned.
4. Pour in the rich chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
5. Add the boneless, skinless chicken breasts in a single layer, ensuring they’re fully submerged in the liquid.
6. Sprinkle the entire packet of zesty taco seasoning evenly over the chicken breasts.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
8. When the cooking cycle completes, allow natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
9. Transfer the chicken to a cutting board and use two forks to shred it completely, pulling against the grain for maximum tenderness.
10. Return the shredded chicken to the pot and stir in the freshly squeezed lime juice until well combined.
11. Warm the small corn tortillas by heating them in a dry skillet for 30 seconds per side until pliable and lightly toasted.
12. Assemble tacos by placing 1/4 cup of chicken mixture in each warm tortilla.
13. Top each taco with fresh cilantro leaves and crumbled cotija cheese.
The shredded chicken becomes incredibly tender while maintaining its structure, absorbing the bold taco seasoning and bright lime juice beautifully. Serve these tacos with quick-pickled red onions or avocado slices for added freshness, or use the leftover chicken for next-day quesadillas or taco salads.
Instant Pot Chicken Alfredo
Even the busiest weeknights deserve a comforting, restaurant-quality meal that comes together with minimal effort. This Instant Pot Chicken Alfredo transforms simple ingredients into a creamy, luxurious pasta dish in under 30 minutes. Everything cooks together in one pot, making cleanup as effortless as the cooking process itself.
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 3 cloves fresh garlic, minced
– 1 tablespoon rich extra virgin olive oil
– 1 cup high-quality chicken broth
– 12 ounces dried fettuccine noodles, broken in half
– 1 cup heavy cream, at room temperature
– 1 cup freshly grated Parmesan cheese
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon of rich extra virgin olive oil until the display reads “Hot.”
2. Add 1.5 pounds of cubed chicken breasts and cook for 4-5 minutes, stirring occasionally, until the exterior turns opaque white.
3. Stir in 3 cloves of minced fresh garlic and cook for 30 seconds until fragrant.
4. Pour in 1 cup of high-quality chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
5. Break 12 ounces of dried fettuccine noodles in half and arrange them over the chicken in a crisscross pattern to prevent sticking.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 5 minutes.
7. When the timer beeps, perform a quick release by carefully turning the valve to “Venting” until the float valve drops.
8. Stir in 1 cup of room temperature heavy cream until fully incorporated.
9. Gradually sprinkle in 1 cup of freshly grated Parmesan cheese while stirring constantly to create a smooth sauce.
10. Season with 1 teaspoon coarse kosher salt and ½ teaspoon freshly ground black pepper, adjusting if needed.
11. Let the pasta rest for 3 minutes off heat to allow the sauce to thicken slightly.
12. Garnish with 2 tablespoons of finely chopped fresh parsley before serving.
Your Instant Pot creates the creamiest Alfredo sauce that clings perfectly to every strand of pasta. The tender chicken chunks and freshly grated Parmesan deliver a rich, savory flavor that far surpasses any restaurant version. Consider serving this over steamed broccoli or alongside a crisp green salad for a complete meal that will have everyone asking for seconds.
Instant Pot Chicken Curry
Diving into pressure cooker meals doesn’t get more satisfying than this aromatic chicken curry that transforms simple ingredients into a deeply flavorful dish in under an hour. Perfect for busy weeknights yet impressive enough for company, this recipe delivers tender chicken swimming in a richly spiced sauce that will have everyone asking for seconds. Follow these methodical steps to create a restaurant-quality curry right in your Instant Pot.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
– 2 tablespoons golden yellow curry powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 1 (14-ounce) can full-fat coconut milk
– 1 (14.5-ounce) can diced tomatoes with their juices
– 2 tablespoons tomato paste
– 1 cup low-sodium chicken broth
– 2 tablespoons grapeseed oil
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup chopped fresh cilantro
– 1 tablespoon fresh lime juice
Instructions
1. Turn your Instant Pot to the “Sauté” function and heat 2 tablespoons of grapeseed oil until shimmering, about 2 minutes.
2. Pat 1.5 pounds of chicken thigh chunks completely dry with paper towels to ensure proper browning.
3. Season the chicken pieces evenly with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper.
4. Carefully place half the chicken in the hot oil, arranging in a single layer without overcrowding.
5. Sear the chicken undisturbed for 3 minutes until golden brown crust forms on the bottom.
6. Flip each piece and cook for another 2 minutes until browned on all sides, then transfer to a clean plate.
7. Repeat the browning process with the remaining chicken, then set all cooked chicken aside.
8. Add the finely diced yellow onion to the pot and cook for 4 minutes, stirring occasionally, until translucent.
9. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.
10. Add 2 tablespoons tomato paste and cook for 1 minute, stirring constantly to deepen its flavor.
11. Sprinkle in 2 tablespoons golden yellow curry powder, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper.
12. Toast the spices for 30 seconds while stirring continuously to release their essential oils.
13. Pour in 1/4 cup of chicken broth to deglaze the pot, scraping all the browned bits from the bottom.
14. Add the remaining 3/4 cup chicken broth, the can of diced tomatoes with juices, and the can of full-fat coconut milk.
15. Return all the browned chicken and any accumulated juices back to the pot, stirring to combine.
16. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
17. When cooking completes, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
18. Stir in 1 tablespoon fresh lime juice and 1/4 cup chopped fresh cilantro until well incorporated.
19. Let the curry rest for 5 minutes off heat to allow the flavors to meld together.
20. Taste and adjust seasoning if needed before serving. Perfectly tender chicken pieces bathe in a velvety, aromatic sauce that clings beautifully to rice or naan. The coconut milk creates a luxurious creaminess that balances the warm spices, while the fresh lime juice cuts through the richness with bright acidity. For an extra textural contrast, top with crispy fried shallots or serve alongside cooling cucumber raita.
Instant Pot Chicken Fajitas
Just imagine having restaurant-quality fajitas ready in under 30 minutes without heating up your entire kitchen. This Instant Pot method delivers perfectly tender chicken and vibrant peppers with minimal effort. Join me as we walk through each simple step to create these flavorful fajitas that will become your new weeknight favorite.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
- 2 large bell peppers (mixed colors), sliced into thin strips
- 1 medium yellow onion, thinly sliced
- 3 cloves fresh garlic, minced
- 2 tbsp rich extra virgin olive oil
- 2 tbsp freshly squeezed lime juice
- 1 tbsp warm chili powder
- 1 tsp aromatic ground cumin
- 1 tsp smoked paprika
- 1/2 tsp coarse kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Turn your Instant Pot to sauté mode and set temperature to high.
- Pour 2 tbsp rich extra virgin olive oil into the heated pot.
- Add 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips, and cook for 3 minutes until lightly browned on all sides.
- Tip: Don’t overcrowd the chicken—work in batches if needed for proper browning.
- Add 1 medium yellow onion, thinly sliced, and cook for 2 minutes until slightly softened.
- Stir in 3 cloves fresh garlic, minced, and cook for 30 seconds until fragrant.
- Add 2 large bell peppers (mixed colors), sliced into thin strips, to the pot.
- Sprinkle 1 tbsp warm chili powder, 1 tsp aromatic ground cumin, 1 tsp smoked paprika, 1/2 tsp coarse kosher salt, and 1/4 tsp freshly ground black pepper over the ingredients.
- Pour 2 tbsp freshly squeezed lime juice into the mixture.
- Tip: Use fresh lime juice rather than bottled for brighter, more vibrant flavor.
- Secure the Instant Pot lid and set valve to sealing position.
- Cook on high pressure for 5 minutes, then allow natural pressure release for 5 minutes.
- Tip: Quick release remaining pressure carefully to avoid splattering.
- Remove lid and stir in 1/4 cup fresh cilantro, chopped.
- Use tongs to transfer the fajita mixture to a serving dish.
But the magic truly happens when you taste that first bite—the chicken remains incredibly tender while the peppers retain just enough crispness. These fajitas shine when served immediately in warm tortillas with cool sour cream and creamy avocado slices, creating perfect textural contrast in every mouthful.
Instant Pot Chicken Parmesan
Ready to transform your weeknight dinner routine with minimal effort? This Instant Pot Chicken Parmesan delivers all the comforting flavors of the classic dish in a fraction of the time, using your pressure cooker to create tender, juicy chicken smothered in rich tomato sauce and melted cheese. Let’s walk through each simple step together to ensure perfect results every time.
Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 large farm-fresh eggs
– 1 cup Italian-style breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 tablespoons rich extra virgin olive oil
– 24 ounces jarred marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup fresh basil leaves
– 1 teaspoon garlic powder
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
2. Season both sides of the chicken with garlic powder and freshly ground black pepper.
3. Place the all-purpose flour in a shallow dish and dredge each chicken breast until lightly coated, shaking off any excess.
4. In a separate bowl, whisk the farm-fresh eggs until fully combined.
5. Combine the Italian-style breadcrumbs and grated Parmesan cheese in a third shallow dish.
6. Dip each flour-coated chicken breast into the beaten eggs, allowing excess to drip off.
7. Press the chicken firmly into the breadcrumb mixture, ensuring even coverage on all sides.
8. Set your Instant Pot to “Sauté” mode and heat the rich extra virgin olive oil for 2 minutes until shimmering.
9. Carefully place two breaded chicken breasts in the hot oil and cook for 3 minutes per side until golden brown, then remove and repeat with remaining chicken.
10. Pour 1/2 cup of water into the Instant Pot to deglaze, scraping up any browned bits from the bottom.
11. Arrange all four browned chicken breasts in a single layer in the pot.
12. Pour the jarred marinara sauce evenly over the chicken, ensuring complete coverage.
13. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes.
14. Allow natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
15. Sprinkle the shredded mozzarella cheese evenly over the chicken.
16. Replace the lid and let residual heat melt the cheese for 3-4 minutes until bubbly and golden.
17. Garnish with fresh basil leaves just before serving.
Here’s what makes this version special: the pressure cooking creates incredibly tender chicken that practically melts in your mouth, while the crispy breading holds up surprisingly well against the rich tomato sauce. For a restaurant-worthy presentation, serve each chicken breast over a bed of al dente spaghetti with extra sauce spooned over the top, or slice it into strips for delicious chicken Parmesan sandwiches.
Instant Pot Chicken Pot Pie
Gathering around the table for a comforting meal just got easier with this Instant Pot version of a classic favorite. Getting that perfect chicken pot pie filling with tender vegetables and flaky crust is simpler than you might imagine, even for first-time Instant Pot users. Following these methodical steps will ensure you create a satisfying homemade dinner in record time.
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, chopped into ½-inch pieces
– 3 cloves fresh garlic, minced
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 teaspoon dried thyme leaves
– ¼ cup all-purpose flour
– 1 cup low-sodium chicken broth
– ½ cup heavy cream
– 1 cup frozen sweet peas
– 1 package refrigerated pie crust, thawed
– 1 large egg, beaten with 1 tablespoon water
Instructions
1. Select the “Sauté” function on your Instant Pot and heat the rich extra virgin olive oil until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sliced carrot rounds, and chopped celery pieces, cooking until softened, 4-5 minutes.
3. Stir in the minced fresh garlic and cook until fragrant, 30 seconds.
4. Add the cubed chicken breasts, kosher salt, freshly ground black pepper, and dried thyme leaves, stirring to coat evenly.
5. Sprinkle the all-purpose flour over the mixture and cook while stirring constantly for 2 minutes to remove the raw flour taste.
6. Pour in the low-sodium chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Cancel the “Sauté” function and secure the lid, ensuring the valve is set to “Sealing.”
8. Select “Manual” or “Pressure Cook” and set the timer for 8 minutes at high pressure.
9. When the cooking cycle completes, allow natural pressure release for 5 minutes, then carefully perform quick release for remaining pressure.
10. Unlock and remove the lid, then stir in the heavy cream and frozen sweet peas until well combined.
11. Transfer the filling to a 9-inch pie dish and let it cool slightly while you prepare the crust.
12. Unroll the refrigerated pie crust and place it over the filling, trimming any excess dough hanging over the edges.
13. Brush the entire surface of the pie crust with the egg wash mixture using a pastry brush.
14. Cut 4-5 small slits in the center of the crust to allow steam to escape during baking.
15. Bake in a preheated 400°F oven for 15-18 minutes, until the crust is golden brown and flaky.
Creating this comforting dish yields a creamy filling with tender chicken and perfectly cooked vegetables that maintain their texture. The golden, buttery crust provides a satisfying contrast to the rich interior, making each bite a perfect balance of flavors and textures. Consider serving individual portions in ramekins for an elegant presentation that maintains the homemade charm.
Instant Pot Chicken Marsala
Just when you thought classic Italian dishes required hours of simmering, this Instant Pot version delivers restaurant-quality Chicken Marsala in under 30 minutes. Join me as we walk through each precise step to achieve perfectly tender chicken and a rich, complex sauce that will make you feel like a professional chef in your own kitchen.
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, sliced into ½-inch thick cutlets
– ½ cup all-purpose flour, lightly packed
– 1 teaspoon kosher salt, coarse-grained
– ½ teaspoon freshly ground black pepper, finely milled
– 3 tablespoons extra virgin olive oil, rich and golden
– 8 ounces cremini mushrooms, sliced with earthy brown caps
– 3 garlic cloves, freshly minced
– 1 cup dry Marsala wine, robust and aromatic
– ½ cup chicken broth, rich and savory
– 1 teaspoon fresh thyme leaves, fragrant and woody
– ½ cup heavy cream, velvety and rich
– 2 tablespoons unsalted butter, cold and creamy
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Pat the chicken cutlets completely dry with paper towels to ensure proper browning.
2. Combine the all-purpose flour, kosher salt, and black pepper in a shallow dish, whisking to distribute evenly.
3. Dredge each chicken cutlet in the flour mixture, coating both sides thoroughly and shaking off excess flour.
4. Select the “Sauté” function on your Instant Pot and heat the extra virgin olive oil until it shimmers, about 2 minutes.
5. Working in two batches, brown the chicken cutlets for exactly 2 minutes per side until golden brown, then transfer to a plate.
6. Add the sliced cremini mushrooms to the pot and sauté for 4 minutes until they release their liquid and turn deep brown.
7. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
8. Pour in the dry Marsala wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pot.
9. Add the chicken broth and fresh thyme leaves, stirring to combine all ingredients.
10. Return the browned chicken cutlets to the pot, arranging them in a single layer.
11. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 5 minutes.
12. Once cooking completes, perform a Quick Release by carefully turning the valve to “Venting” until pressure fully releases.
13. Remove the chicken to a serving platter and tent with foil to keep warm.
14. Select “Sauté” again and stir in the heavy cream, simmering for 3 minutes until the sauce thickens slightly.
15. Turn off the heat and swirl in the cold butter until melted and incorporated.
16. Stir in the fresh parsley and spoon the sauce over the chicken.
Now you’ll experience the magic: the chicken remains incredibly tender while the sauce develops deep, complex flavors that typically take hours to achieve. Notice how the velvety cream sauce clings to each mushroom slice, creating a luxurious texture that pairs beautifully with creamy polenta or buttery egg noodles for a complete meal that feels both elegant and comforting.
Instant Pot Chicken Tikka Masala
Here’s a foolproof way to make restaurant-quality chicken tikka masala right in your Instant Pot, breaking down each step so even first-timers can achieve tender, flavorful results every time.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
– 1 cup plain whole-milk yogurt
– 2 tbsp freshly squeezed lemon juice
– 1 tbsp finely minced garlic
– 1 tbsp freshly grated ginger
– 1 tsp warm-smoked paprika
– 1 tsp aromatic ground cumin
– 1/2 tsp vibrant turmeric powder
– 1/4 tsp fiery cayenne pepper
– 2 tbsp rich unsalted butter
– 1 large yellow onion, finely diced
– 1 (14.5 oz) can crushed tomatoes
– 1/2 cup heavy cream
– 1/4 cup chopped fresh cilantro
Instructions
1. In a medium bowl, combine the yogurt, lemon juice, garlic, ginger, paprika, cumin, turmeric, and cayenne until fully blended.
2. Add the chicken chunks to the marinade, stirring to coat each piece evenly, then cover and refrigerate for 30 minutes.
3. Turn the Instant Pot to “Sauté” mode and melt the butter until it bubbles lightly.
4. Add the diced onion and cook for 5–7 minutes, stirring frequently, until the onion turns translucent and golden at the edges.
5. Pour in the crushed tomatoes, scraping the bottom of the pot to lift any browned bits—this adds depth to the sauce.
6. Add the marinated chicken and all marinade to the pot, stirring gently to combine with the tomato-onion base.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
8. Once cooking finishes, allow a 10-minute natural release before carefully turning the valve to “Venting” to release remaining pressure.
9. Stir in the heavy cream until the sauce is smooth and uniformly orange-pink.
10. Garnish with fresh cilantro just before serving. Zesty and velvety, this chicken tikka masala boasts tender, juicy chicken enveloped in a creamy, spiced tomato sauce. For a vibrant meal, serve it over fluffy basmati rice with a side of warm naan to scoop up every last bit of sauce.
Instant Pot Chicken Burrito Bowls
A perfectly balanced, protein-packed meal that comes together effortlessly in your Instant Pot, these chicken burrito bowls deliver restaurant-quality flavor with minimal effort. Anyone can master this one-pot wonder that transforms simple ingredients into a vibrant, satisfying dinner. Let’s walk through each step together to create your new go-to weeknight meal.
Ingredients
– 1.5 pounds boneless, skinless chicken breasts
– 1 cup long-grain white rice
– 1 (15-ounce) can fire-roasted diced tomatoes with green chilies
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup frozen sweet corn kernels
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon smoky chili powder
– 2 teaspoons ground cumin
– 1 teaspoon garlic powder
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 cups rich chicken broth
– 1/4 cup freshly chopped cilantro
– 1 lime, cut into wedges
Instructions
1. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot” (approximately 3 minutes).
2. Pour 2 tablespoons of rich extra virgin olive oil into the heated pot, swirling to coat the bottom evenly.
3. Add 1.5 pounds of boneless, skinless chicken breasts to the pot, arranging them in a single layer without overcrowding.
4. Sear the chicken for 3 minutes per side until golden brown crust forms, using tongs to flip each piece carefully.
5. Remove the seared chicken breasts to a clean plate using tongs, being careful to retain any rendered juices in the pot.
6. Add 1 finely diced medium yellow onion to the hot pot and cook for 3 minutes, stirring frequently until translucent.
7. Stir in 3 minced cloves of fresh garlic and cook for 30 seconds until fragrant, being careful not to burn the garlic.
8. Add 1 tablespoon of smoky chili powder, 2 teaspoons of ground cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly cracked black pepper to the pot.
9. Toast the spices with the onions and garlic for 1 minute, stirring constantly to prevent burning and deepen their flavors.
10. Pour in 2 cups of rich chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
11. Add 1 cup of long-grain white rice to the pot, spreading it evenly across the bottom.
12. Place the seared chicken breasts on top of the rice layer, arranging them in a single layer.
13. Pour 1 can of fire-roasted diced tomatoes with green chilies over the chicken, including all the liquid from the can.
14. Add 1 drained and rinsed can of black beans and 1 cup of frozen sweet corn kernels over the tomatoes.
15. Do not stir the ingredients after adding the beans and corn to maintain proper pressure cooking function.
16. Secure the Instant Pot lid, ensuring the steam release valve is set to “Sealing” position.
17. Press “Cancel” to stop the sauté function, then select “Manual” or “Pressure Cook” and set the timer for 8 minutes at high pressure.
18. Allow the pressure to release naturally for 10 minutes after the cooking cycle completes, then carefully turn the steam release valve to “Venting” to release any remaining pressure.
19. Remove the lid once the float valve drops, tilting it away from you to avoid steam burns.
20. Transfer the cooked chicken breasts to a cutting board using tongs and shred them with two forks.
21. Return the shredded chicken to the pot and stir everything together until well combined.
22. Fold in 1/4 cup of freshly chopped cilantro just before serving to maintain its bright, fresh flavor.
Just look at that beautiful layered texture—the tender shredded chicken mingles with fluffy rice while the black beans and sweet corn add delightful pops of color and flavor. The fire-roasted tomatoes infuse everything with a subtle smokiness that pairs perfectly with the bright squeeze of fresh lime juice. For an extra restaurant-style presentation, layer your bowl with crisp shredded lettuce first, then top with the warm chicken mixture and your favorite garnishes like creamy avocado slices or tangy sour cream.
Instant Pot Chicken and Dumplings
Tackling comfort food doesn’t have to be an all-day affair, especially when your trusty Instant Pot can deliver that classic chicken and dumplings flavor in a fraction of the time. This methodical guide will walk you through creating a deeply satisfying, one-pot meal that’s perfect for a cozy weeknight dinner. You’ll be amazed at how the rich broth and fluffy dumplings come together so effortlessly.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tbsp rich unsalted butter
- 1 large yellow onion, finely diced
- 3 crisp celery stalks, chopped
- 3 plump carrots, peeled and sliced
- 4 cups robust chicken broth
- 1 tsp aromatic dried thyme
- 1/2 cup heavy cream
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 cup whole milk
- 2 tbsp fresh parsley, finely chopped
Instructions
- Select the “Sauté” function on your Instant Pot and melt the rich unsalted butter until it bubbles and foams.
- Add the finely diced large yellow onion, chopped crisp celery stalks, and sliced plumb carrots to the pot, stirring frequently until the onion becomes translucent, about 5 minutes.
- Place the 1.5 lbs boneless, skinless chicken breasts on top of the vegetables in a single layer.
- Pour the 4 cups of robust chicken broth over the chicken and vegetables, ensuring everything is submerged.
- Secure the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes, then allow for a 10-minute natural pressure release. Tip: For the most tender chicken, avoid quick-releasing the pressure as it can make the meat tough.
- Carefully remove the chicken breasts to a cutting board and shred them using two forks.
- While the chicken rests, whisk together the 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp aromatic dried thyme in a medium bowl.
- Stir in the 3/4 cup whole milk and 2 tbsp finely chopped fresh parsley until just combined to form a sticky dough. Tip: Do not overmix the dumpling batter; small lumps are perfectly fine and will result in lighter dumplings.
- Return the shredded chicken to the pot and stir in the 1/2 cup heavy cream.
- Drop tablespoon-sized portions of the dumpling dough directly onto the simmering broth, spacing them evenly. Tip: The dumplings will nearly double in size as they cook, so avoid crowding them to ensure even cooking.
- Secure the lid again and pressure cook on High for 5 minutes, then perform a quick release by carefully turning the valve to “Venting.”
Zesty with fresh parsley and rich from the heavy cream, this dish delivers a wonderfully thick broth that clings to every tender piece of chicken and vegetable. The dumplings become impossibly fluffy yet sturdy enough to hold their shape when scooped. For a delightful twist, serve it in shallow bowls garnished with an extra sprinkle of parsley and a side of crusty bread for dipping into every last drop of the savory broth.
Instant Pot Chicken Cacciatore
Cooking a comforting Italian classic has never been easier than with this Instant Pot version. Chicken cacciatore traditionally simmers for hours, but pressure cooking delivers that same deep flavor in a fraction of the time. Let’s walk through each step together to create a perfectly tender dish.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 1 tbsp rich extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 cloves fresh garlic, minced
- 1 red bell pepper, sliced into thin strips
- 8 oz cremini mushrooms, sliced
- 1 (28 oz) can crushed San Marzano tomatoes
- 1/2 cup dry red wine
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Pat the chicken thighs completely dry with paper towels to ensure proper browning.
- Select the “Sauté” function on your Instant Pot and heat the extra virgin olive oil until it shimmers, about 2 minutes.
- Place chicken thighs skin-side down in the hot oil and cook undisturbed for 5-6 minutes until golden brown.
- Flip chicken thighs and cook for 3 more minutes to brown the other side, then transfer to a plate.
- Add diced onion to the pot and cook, stirring frequently, for 3 minutes until translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add bell pepper strips and sliced mushrooms, cooking for 2 minutes until slightly softened.
- Pour in red wine to deglaze the pot, scraping all the browned bits from the bottom with a wooden spoon.
- Add crushed tomatoes, dried oregano, red pepper flakes, sea salt, and black pepper, stirring to combine.
- Return chicken thighs to the pot, nestling them into the sauce.
- Secure the lid, set the valve to “Sealing,” and pressure cook on High for 12 minutes.
- Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Remove the lid and stir in chopped fresh parsley.
Now the chicken will be fall-off-the-bone tender, having absorbed all the rich tomato and herb flavors. The sauce should be thick and chunky, perfect for spooning over creamy polenta or al dente pasta. Nothing beats coming home to this hearty, rustic dish that tastes like it simmered all day.
Instant Pot Chicken Stir Fry
When you’re craving a flavorful, satisfying meal but short on time, this Instant Pot Chicken Stir Fry delivers restaurant-quality results with minimal effort. We’ll walk through each simple step together, building layers of flavor while keeping cleanup to an absolute minimum.
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 3 tablespoons toasted sesame oil
– 1 cup low-sodium soy sauce
– 2 tablespoons freshly grated ginger root
– 4 cloves garlic, finely minced
– 1 large red bell pepper, thinly sliced into strips
– 1 cup crisp snow peas, ends trimmed
– 2 medium carrots, cut into matchstick-sized pieces
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 cups fluffy cooked jasmine rice
– 2 tablespoons sliced green onions
– 1 teaspoon toasted sesame seeds
Instructions
1. Select the “Sauté” function on your Instant Pot and add 2 tablespoons of toasted sesame oil, heating until the oil shimmers and easily coats the bottom of the pot.
2. Add 1.5 pounds of cubed chicken breasts in a single layer, cooking undisturbed for 3 minutes until the bottoms develop golden-brown sear marks.
3. Flip each piece of chicken using tongs and cook for another 2 minutes until all sides are lightly browned but not cooked through.
4. Pour in 1 cup of low-sodium soy sauce, using a wooden spoon to scrape any browned bits from the bottom of the pot—this adds deep flavor to your sauce.
5. Add 2 tablespoons of freshly grated ginger root and 4 cloves of finely minced garlic, stirring to distribute evenly throughout the liquid.
6. Layer 1 large sliced red bell pepper, 1 cup of crisp snow peas, and 2 medium matchstick-cut carrots on top of the chicken without stirring to maintain vegetable texture.
7. Secure the lid, ensuring the vent is set to “Sealing,” and pressure cook on High for 3 minutes—the timer starts once full pressure is reached.
8. Perform a quick release by carefully turning the vent to “Venting” when the timer beeps, standing back from the steam.
9. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water until completely smooth to create your slurry.
10. Select “Sauté” again and stir the cornstarch slurry into the bubbling liquid, cooking for exactly 2 minutes until the sauce thickens and coats the back of a spoon.
11. Turn off the Instant Pot and stir in the remaining 1 tablespoon of toasted sesame oil for added aroma and shine.
12. Serve immediately over 2 cups of fluffy jasmine rice, garnishing with 2 tablespoons of sliced green onions and 1 teaspoon of toasted sesame seeds. Perfectly tender chicken contrasts with crisp-tender vegetables in this savory-sweet stir fry, while the glossy sauce clings beautifully to every bite. Try serving it in lettuce cups for a low-carb option, or pack any leftovers for a next-day lunch that tastes even better as the flavors continue to meld.
Summary
Perfect for busy beginners, these 20 Instant Pot chicken recipes make weeknight dinners effortless and delicious. We hope you find new family favorites among these quick, flavorful dishes! Give them a try, leave a comment sharing which recipe you loved most, and don’t forget to pin this roundup on Pinterest to save for your next busy day. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
