Kick your dinner routine into high gear with these 28 mouthwatering Instant Pot chicken recipes! Whether you’re craving quick weeknight meals, cozy comfort food, or fresh seasonal flavors, this roundup has something for every home cook. Get ready to transform simple chicken into delicious, pressure-cooked masterpieces with minimal fuss. Let’s dive in and discover your new favorite dish!
Instant Pot Chicken Curry
Crafted for the modern home cook, this Instant Pot Chicken Curry transforms humble ingredients into a deeply aromatic, soul-warming dish with minimal effort. Its rich, golden sauce, fragrant with spices, clings tenderly to succulent chicken, offering restaurant-quality depth from the comfort of your kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 large yellow onion, finely chopped
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup low-sodium chicken broth
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/2 cup fresh cilantro, chopped
– Cooked basmati rice, for serving
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 2 tbsp vegetable oil until shimmering, about 2 minutes.
2. Add 1 large finely chopped yellow onion and cook, stirring frequently, until softened and translucent, 5-6 minutes.
3. Stir in 4 cloves minced garlic and 1 tbsp grated fresh ginger, cooking until fragrant, about 1 minute.
4. Add 1.5 lbs chicken thigh pieces in a single layer and sear without stirring for 3-4 minutes to develop a golden crust.
5. Sprinkle 2 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper directly over the chicken, toasting the spices for 30 seconds to unlock their oils.
6. Pour in 1 can undrained diced tomatoes, scraping the bottom of the pot thoroughly to deglaze and prevent a “burn” warning.
7. Add 1 can full-fat coconut milk, 1 cup low-sodium chicken broth, 1 tsp kosher salt, and 1/2 tsp black pepper, stirring to combine.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes.
9. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
10. Stir in 1/2 cup chopped fresh cilantro just before serving to preserve its bright color and flavor.
11. Serve immediately over cooked basmati rice.
Offering a luxuriously creamy texture that perfectly balances the warmth of toasted spices, this curry’s complex flavor deepens beautifully overnight. For a vibrant finish, garnish with extra cilantro and a squeeze of lime, or pair it with warm naan to soak up every last drop of the fragrant sauce.
Instant Pot Lemon Garlic Chicken
Glistening with bright citrus notes and aromatic garlic, this Instant Pot Lemon Garlic Chicken transforms humble ingredients into an elegant weeknight dinner that feels both effortless and sophisticated. The pressure cooker locks in moisture while infusing the chicken with vibrant flavor, creating a dish that’s as impressive for guests as it is practical for busy evenings. With minimal hands-on time, you’ll achieve tender, juicy results that pair beautifully with simple sides.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1/2 cup chicken broth
– 1/4 cup fresh lemon juice
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp cornstarch
– 2 tbsp water
– 2 tbsp fresh parsley, chopped
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Select the “Sauté” function on the Instant Pot and heat 1 tablespoon of olive oil until it shimmers, about 2 minutes.
3. Season the chicken with salt and pepper, then add to the pot in a single layer without overcrowding.
4. Sear the chicken for 3–4 minutes per side until golden brown, then transfer to a plate.
5. Add the remaining 1 tablespoon of olive oil to the pot and sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.
6. Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
7. Stir in the dried oregano, then return the chicken and any accumulated juices to the pot.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
9. Once cooking completes, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
10. Transfer the chicken to a cutting board and tent loosely with foil to rest for 5 minutes.
11. While the chicken rests, select “Sauté” again and bring the liquid in the pot to a simmer.
12. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
13. Gradually stir the slurry into the simmering liquid and cook for 2–3 minutes until the sauce thickens to a gravy-like consistency.
14. Slice the rested chicken against the grain into 1/2-inch thick pieces.
15. Arrange the sliced chicken on a platter, pour the thickened sauce over the top, and garnish with chopped fresh parsley.
Perfectly tender and infused with zesty lemon, the chicken boasts a velvety sauce that clings to each slice. Serve it over a bed of creamy polenta or alongside roasted asparagus for a complete meal that highlights its bright, garlicky notes.
Instant Pot Chicken Alfredo
Nestled within the comforting embrace of creamy sauce and tender pasta, this Instant Pot Chicken Alfredo transforms a classic Italian-American favorite into a remarkably effortless weeknight masterpiece. By harnessing the pressure cooker’s magic, it delivers restaurant-quality richness with minimal hands-on time, making it an ideal solution for both busy evenings and elegant impromptu gatherings. The result is a luxuriously smooth, velvety sauce that clings perfectly to every strand of fettuccine, enveloping succulent bites of seasoned chicken in a decadent, garlic-infused embrace.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 1 lb fettuccine pasta, broken in half
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/4 cup unsalted butter, cubed
– 2 tbsp chopped fresh parsley
Instructions
1. Season the chicken pieces evenly with kosher salt and freshly ground black pepper.
2. Select the “Sauté” function on the Instant Pot and heat olive oil until shimmering, about 2 minutes.
3. Add the seasoned chicken in a single layer and cook until lightly browned on all sides, approximately 4-5 minutes total.
4. Stir in minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
5. Pour in low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Add broken fettuccine pasta, arranging it so it’s mostly submerged in the liquid.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 5 minutes.
8. Once cooking completes, perform a quick release by carefully turning the valve to “Venting.”
9. Remove the lid and stir in heavy cream, grated Parmesan cheese, and cubed unsalted butter until fully melted and incorporated.
10. Let the mixture sit for 3 minutes to allow the sauce to thicken slightly.
11. Garnish with chopped fresh parsley before serving.
Velvety and indulgent, this Alfredo boasts a luxuriously creamy texture that coats each pasta strand without becoming overly heavy. The garlic-infused sauce provides a subtle aromatic depth that complements the tender, well-seasoned chicken beautifully. For a creative twist, try serving it alongside roasted asparagus or topping it with sautéed mushrooms and a sprinkle of red pepper flakes for added warmth and complexity.
Instant Pot Chicken and Rice
A comforting classic reimagined for the modern kitchen, this Instant Pot Chicken and Rice transforms humble ingredients into a deeply satisfying, one-pot meal with minimal effort. Its elegant simplicity belies a rich, savory depth, making it an ideal centerpiece for both weeknight dinners and casual gatherings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup long-grain white rice, rinsed
– 1 3/4 cups low-sodium chicken broth
– 1/2 teaspoon dried thyme
Instructions
1. Set the Instant Pot to “Sauté” mode and allow it to heat for 2 minutes.
2. Add 1 tablespoon olive oil to the pot.
3. Season 1 pound of chicken pieces evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Add the seasoned chicken to the pot in a single layer and sauté for 4-5 minutes, until lightly browned on all sides. (Tip: Avoid overcrowding to ensure proper browning.)
5. Transfer the browned chicken to a clean plate using a slotted spoon.
6. Add the diced onion to the pot and sauté for 3 minutes, stirring occasionally, until translucent.
7. Add the minced garlic and sauté for 30 seconds, until fragrant.
8. Pour in 1/4 cup of the chicken broth to deglaze the pot, scraping the bottom with a wooden spoon to release any browned bits.
9. Return the browned chicken and any accumulated juices to the pot.
10. Add the rinsed rice, remaining 1 1/2 cups chicken broth, and 1/2 teaspoon dried thyme. Stir gently to combine. (Tip: Rinsing the rice removes excess starch for fluffier results.)
11. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High pressure for 5 minutes.
12. Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure. (Tip: A natural release helps the rice absorb liquid evenly without becoming mushy.)
13. Carefully remove the lid, fluff the rice with a fork, and let the dish rest for 5 minutes before serving.
Delightfully tender chicken mingles with perfectly separate, aromatic grains, creating a harmonious texture. The subtle herbaceous note from the thyme complements the savory foundation, making this dish wonderfully versatile—consider garnishing with fresh parsley or a squeeze of lemon for a bright finish.
Instant Pot Chicken Tacos
Crafted for the modern home cook, Instant Pot Chicken Tacos transform humble ingredients into a vibrant, flavor-packed meal with minimal effort, offering a sophisticated twist on a weeknight classic. This streamlined recipe delivers tender, shredded chicken infused with aromatic spices, ready to be piled into warm tortillas and adorned with your favorite fresh toppings. It’s an elegant solution for busy evenings, promising restaurant-quality results from the comfort of your kitchen.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 cup chicken broth
– 1 (4-ounce) can diced green chiles
– 1 (1-ounce) packet taco seasoning
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon kosher salt
– 8 (6-inch) corn tortillas
– 1/2 cup chopped fresh cilantro
– 1/2 cup diced red onion
– 1 lime, cut into wedges
Instructions
1. Set the Instant Pot to “Sauté” mode and heat 1 tablespoon olive oil until shimmering, about 2 minutes.
2. Add 2 pounds boneless, skinless chicken breasts to the pot and sear for 3 minutes per side until lightly browned.
3. Pour in 1 cup chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
4. Add 1 (4-ounce) can diced green chiles, 1 (1-ounce) packet taco seasoning, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon kosher salt directly over the chicken.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes.
6. Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
7. Transfer the chicken to a cutting board and use two forks to shred it into bite-sized pieces.
8. Return the shredded chicken to the pot and stir to coat evenly with the cooking liquid, letting it absorb the flavors for 2 minutes.
9. Warm 8 (6-inch) corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
10. Assemble tacos by spooning the chicken onto tortillas and topping with 1/2 cup chopped fresh cilantro and 1/2 cup diced red onion.
11. Serve immediately with lime wedges on the side for squeezing over the tacos.
Nestled in warm tortillas, the chicken boasts a melt-in-your-mouth tenderness, with smoky paprika and cumin lending a deep, aromatic warmth. For a creative presentation, serve alongside pickled jalapeños or a dollop of creamy avocado crema to balance the spices with a cool, tangy finish.
Instant Pot Chicken Noodle Soup
Venturing into the realm of comforting classics, this Instant Pot rendition of chicken noodle soup transforms a humble staple into an elegant, deeply satisfying meal with remarkable efficiency. Its rich, aromatic broth and tender components offer both nourishment and a touch of culinary sophistication, perfect for a refined weeknight dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 medium carrots, peeled and sliced into 1/4-inch rounds
– 3 celery stalks, sliced into 1/4-inch pieces
– 4 cloves garlic, minced
– 1.5 pounds boneless, skinless chicken breasts
– 8 cups low-sodium chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 8 ounces wide egg noodles
– 1/4 cup fresh parsley, chopped
Instructions
1. Select the “Sauté” function on the Instant Pot and heat 2 tablespoons olive oil until shimmering, about 2 minutes.
2. Add 1 large diced yellow onion, 3 sliced carrots, and 3 sliced celery stalks; sauté, stirring occasionally, until the vegetables soften and the onions turn translucent, about 5 minutes.
3. Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to let them brown.
4. Place 1.5 pounds chicken breasts on top of the vegetables, then pour in 8 cups low-sodium chicken broth, ensuring the chicken is fully submerged.
5. Add 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes, allowing a natural pressure release for 5 minutes before manually releasing any remaining steam.
7. Carefully remove the chicken breasts to a cutting board and shred them into bite-sized pieces using two forks.
8. While shredding the chicken, add 8 ounces wide egg noodles to the broth in the pot.
9. Select the “Sauté” function again and simmer the noodles, uncovered, until al dente, about 5-7 minutes, stirring occasionally to prevent sticking.
10. Return the shredded chicken to the pot, stir in 1/4 cup chopped fresh parsley, and cook for 1 more minute to warm through.
11. Discard the bay leaves before serving.
Savor the velvety broth, which gains depth from the slow-cooked vegetables and herbs, while the chicken remains exceptionally moist from pressure cooking. The wide egg noodles provide a delightful chew that complements the tender carrots and celery, making each spoonful a harmonious blend of textures. For an elegant presentation, garnish with additional parsley and serve in shallow bowls to highlight the soup’s vibrant colors and inviting aroma.
Instant Pot Honey Garlic Chicken
Elegant yet effortlessly comforting, this Instant Pot Honey Garlic Chicken transforms simple pantry staples into a glossy, savory-sweet masterpiece that’s perfect for busy weeknights. With tender, juicy chicken bathed in a rich, aromatic sauce, it’s a dish that feels both indulgent and approachable, ready to grace your table in mere minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/3 cup honey
– 1/4 cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp cornstarch
– 2 tbsp water
– 1 tbsp chopped fresh parsley
Instructions
1. Pat the chicken thighs dry with paper towels and season evenly on both sides with salt and pepper.
2. Select the “Sauté” function on the Instant Pot and heat the olive oil until shimmering, about 2 minutes.
3. Add the chicken thighs in a single layer and sear until golden brown, about 3 minutes per side, then transfer to a plate.
4. Add the minced garlic to the pot and sauté until fragrant, about 30 seconds, scraping up any browned bits from the bottom.
5. Pour in the honey, soy sauce, and rice vinegar, stirring to combine and deglaze the pot completely.
6. Return the chicken and any accumulated juices to the pot, nestling the pieces into the sauce.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
8. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully quick-release any remaining pressure.
9. Transfer the chicken to a serving platter and tent loosely with foil to keep warm.
10. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
11. Select the “Sauté” function again and bring the sauce to a simmer, then whisk in the cornstarch slurry and cook until thickened, about 2–3 minutes.
12. Pour the thickened sauce over the chicken and garnish with chopped parsley.
What emerges is a dish with succulent, fall-apart chicken enveloped in a glossy, deeply flavored sauce that balances sweet honey with savory garlic and umami-rich soy. For a creative twist, serve it over a bed of fluffy jasmine rice or alongside crisp steamed broccoli to soak up every last drop of the irresistible glaze.
Instant Pot Chicken Marsala
Meticulously balancing elegance with efficiency, this Instant Pot Chicken Marsala transforms a classic Italian-American favorite into a weeknight-friendly masterpiece. Rich Marsala wine melds with earthy mushrooms and tender chicken, creating a luxurious sauce that belies its simple preparation. With the pressure cooker’s magic, deep, developed flavors emerge in a fraction of the traditional time, making this dish perfect for both casual dinners and impressive entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1/4 cup all-purpose flour
– 2 tbsp olive oil
– 8 oz cremini mushrooms, sliced
– 1/2 cup yellow onion, finely diced
– 2 garlic cloves, minced
– 3/4 cup dry Marsala wine
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 2 tbsp fresh parsley, chopped
Instructions
1. Pat the chicken breasts dry with paper towels, then slice them horizontally into 1/2-inch thick cutlets.
2. Season both sides of the chicken cutlets evenly with kosher salt and black pepper.
3. Dredge each seasoned chicken cutlet in the all-purpose flour, shaking off any excess.
4. Set the Instant Pot to “Sauté” on “Normal” and heat the olive oil until it shimmers, about 2 minutes.
5. Working in batches to avoid overcrowding, sear the chicken cutlets for 2-3 minutes per side until golden brown, then transfer to a plate.
6. Add the sliced cremini mushrooms and diced yellow onion to the pot, sautéing for 4-5 minutes until the mushrooms release their liquid and begin to brown.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Pour in the dry Marsala wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this deglazing step builds foundational flavor.
9. Add the chicken broth and heavy cream, stirring to combine.
10. Return all seared chicken cutlets and any accumulated juices to the pot, nestling them into the sauce.
11. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes.
12. Once cooking completes, allow a 10-minute natural pressure release before carefully turning the valve to “Venting” for any remaining pressure.
13. Open the lid and stir in the unsalted butter until melted and fully incorporated, which will gloss and enrich the sauce.
14. For optimal texture, let the dish rest uncovered for 5 minutes to allow the sauce to thicken slightly before serving.
15. Garnish with chopped fresh parsley.
Zesty yet velvety, the sauce clings to each tender chicken cutlet, offering a harmonious blend of sweet Marsala and savory mushrooms. Serve this luxurious dish over a bed of creamy polenta or buttery egg noodles to soak up every drop, or alongside roasted asparagus for a vibrant, restaurant-worthy plate.
Instant Pot Teriyaki Chicken
Zesty yet refined, this Instant Pot Teriyaki Chicken transforms humble ingredients into a glossy, savory-sweet masterpiece, perfect for a busy weeknight that still demands elegance. With the pressure cooker’s magic, tender chicken and a vibrant sauce come together effortlessly, offering a restaurant-quality dish that’s both comforting and sophisticated. It’s a testament to how modern convenience can elevate everyday cooking without sacrificing depth of flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 2 tsp minced garlic
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp water
– 2 tbsp sliced green onions
– 1 tsp sesame seeds
Instructions
1. Pat the 1.5 lbs boneless, skinless chicken thighs dry with paper towels to ensure even browning.
2. Set the Instant Pot to “Sauté” mode and heat for 2 minutes until the display reads “Hot.”
3. Add the 1 tbsp sesame oil to the pot, then place the chicken thighs in a single layer, cooking for 3 minutes per side until golden brown.
4. In a small bowl, whisk together the 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 tsp minced garlic, and 1 tsp grated ginger until fully combined.
5. Pour the sauce mixture over the browned chicken in the Instant Pot, scraping the bottom to deglaze any browned bits for added flavor.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes, allowing a natural release for 5 minutes before quick-releasing any remaining pressure.
7. Carefully remove the chicken and set aside on a plate, covering loosely with foil to keep warm.
8. In a separate bowl, mix the 1 tbsp cornstarch with 2 tbsp water to create a slurry, then whisk it into the sauce in the Instant Pot.
9. Set the Instant Pot back to “Sauté” mode and simmer the sauce for 3-4 minutes, stirring constantly, until it thickens to a glossy consistency that coats the back of a spoon.
10. Return the chicken to the pot, tossing to coat evenly in the sauce, and cook for 1 minute to reheat.
11. Transfer the chicken and sauce to a serving dish, then garnish with 2 tbsp sliced green onions and 1 tsp sesame seeds.
Fragrant and visually appealing, this dish boasts a perfect balance of sticky-sweet teriyaki glaze clinging to succulent, fall-apart chicken. Serve it over steamed jasmine rice to soak up every drop of sauce, or pair it with crisp steamed broccoli for a vibrant, wholesome meal that delights both the palate and the eye.
Instant Pot BBQ Chicken
Oozing with smoky-sweet allure, this Instant Pot BBQ Chicken transforms humble ingredients into a succulent, pull-apart masterpiece that marries convenience with deep, layered flavor. Perfect for busy weeknights yet elegant enough for casual gatherings, it delivers the nostalgic comfort of slow-cooked barbecue in a fraction of the time, thanks to the magic of pressure cooking.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs boneless, skinless chicken breasts
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 tbsp olive oil
– 1 cup chicken broth
– 1 cup BBQ sauce
– 2 tbsp apple cider vinegar
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ½ tsp onion powder
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure a proper sear.
2. Season both sides of the chicken evenly with the kosher salt and freshly ground black pepper.
3. Select the “Sauté” function on the Instant Pot and heat the olive oil until it shimmers, about 2 minutes.
4. Place the chicken in the pot in a single layer and sear until golden-brown, about 3-4 minutes per side, then transfer to a plate.
5. Pour the chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom to build flavor.
6. In a medium bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, and onion powder until fully combined.
7. Return the seared chicken to the pot and pour the sauce mixture evenly over the top.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
9. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Using two forks, shred the chicken directly in the pot until it reaches your desired consistency.
11. Select the “Sauté” function again and simmer the shredded chicken in the sauce for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and coats the meat.
Delightfully tender and infused with a balanced tangy-sweet smokiness, the chicken boasts a melt-in-your-mouth texture that clings beautifully to the rich, glossy sauce. Serve it piled high on toasted brioche buns with a crisp coleslaw, or spoon it over creamy mashed potatoes for a comforting, complete meal that feels both effortless and indulgent.
Instant Pot Chicken Pot Pie
Yearning for a comforting classic that marries convenience with homestyle elegance? This Instant Pot Chicken Pot Pie transforms humble ingredients into a soul-warming masterpiece, where tender chicken and vibrant vegetables nestle under a golden, flaky crust. It’s the epitome of cozy sophistication, ready to grace your table with minimal fuss and maximum flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup all-purpose flour
– 1 cup low-sodium chicken broth
– 1 cup frozen peas
– 1/2 cup heavy cream
– 1 sheet frozen puff pastry, thawed
– 1 large egg, beaten
Instructions
1. Set the Instant Pot to “Sauté” mode and melt 2 tbsp unsalted butter until foamy, about 2 minutes.
2. Add 1 medium diced yellow onion, 2 medium diced carrots, and 2 diced celery stalks; sauté until softened, about 5 minutes, stirring occasionally.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 1.5 lbs cubed chicken breasts, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper; cook until chicken is lightly browned on all sides, about 4 minutes.
5. Sprinkle 1/4 cup all-purpose flour over the mixture and stir continuously for 1 minute to coat evenly and cook out the raw flour taste.
6. Pour in 1 cup low-sodium chicken broth, scraping the bottom of the pot to deglaze and prevent burning.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “Manual” high pressure for 8 minutes.
8. Once cooking is complete, perform a quick release by carefully turning the valve to “Venting” until pressure drops.
9. Stir in 1 cup frozen peas and 1/2 cup heavy cream until fully incorporated and heated through, about 2 minutes.
10. Preheat your oven to 400°F and transfer the chicken mixture to a 9-inch deep-dish pie plate or similar oven-safe dish.
11. Roll out 1 thawed puff pastry sheet to fit the dish, place it over the filling, and trim any excess, crimping the edges with a fork to seal.
12. Brush the pastry evenly with 1 beaten large egg to ensure a glossy, golden finish.
13. Cut 3-4 small slits in the pastry to allow steam to escape during baking.
14. Bake at 400°F for 20-25 minutes, until the crust is puffed and deeply golden brown.
15. Let the pot pie rest for 10 minutes before serving to allow the filling to thicken slightly.
Unveil a dish where the flaky, buttery crust gives way to a luxuriously creamy filling, studded with sweet peas and savory herbs. Serve it straight from the oven with a crisp green salad for a balanced meal, or reimagine leftovers by spooning the filling over biscuits for a delightful next-day twist.
Instant Pot Butter Chicken
Glistening with a rich, aromatic sauce that clings tenderly to succulent pieces of chicken, this Instant Pot butter chicken transforms a beloved restaurant classic into an achievable weeknight masterpiece. Its velvety texture and harmonious blend of warm spices offer a deeply comforting experience, ready to grace your table with minimal fuss and maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup plain whole-milk yogurt
– 4 tbsp unsalted butter, divided
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup heavy cream
– 2 tbsp tomato paste
– 2 tsp garam masala
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/2 tsp cayenne pepper
– 1 tsp kosher salt
– 1/2 cup water
– 1/4 cup fresh cilantro, chopped
Instructions
1. In a medium bowl, combine the chicken pieces and yogurt, ensuring each piece is fully coated. Set aside to marinate for 10 minutes at room temperature.
2. Set the Instant Pot to ‘Sauté’ on the ‘Normal’ setting and add 2 tablespoons of butter.
3. Once the butter has melted and foamed, add the diced onion and cook, stirring frequently, for 5 minutes until translucent and softened.
4. Add the minced garlic and grated ginger to the pot and sauté for 1 minute until fragrant, being careful not to let the garlic burn.
5. Stir in the tomato paste, garam masala, cumin, coriander, turmeric, cayenne pepper, and kosher salt, toasting the spices for 30 seconds to unlock their full aroma.
6. Pour in the can of diced tomatoes with their juices and the 1/2 cup of water, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
7. Add the marinated chicken and yogurt mixture to the pot, stirring to combine all ingredients.
8. Secure the lid, set the valve to ‘Sealing’, and pressure cook on ‘High’ for 10 minutes.
9. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Stir in the remaining 2 tablespoons of butter and the heavy cream until fully incorporated and the sauce is smooth and glossy.
11. Select the ‘Sauté’ function on the ‘Low’ setting and let the sauce simmer, uncovered, for 5 minutes to thicken slightly, stirring occasionally.
12. Turn off the Instant Pot and stir in the chopped fresh cilantro.
Rich and luxuriously smooth, the finished sauce boasts a perfect balance of tangy tomatoes and mellow cream, enveloping the impossibly tender chicken. For a stunning presentation, garnish with additional cilantro and serve over a bed of fluffy basmati rice or with warm, buttery naan to soak up every last drop of the decadent gravy.
Conclusion
Zesty, versatile, and utterly delicious—these 28 Instant Pot chicken recipes prove that easy weeknight dinners don’t have to be boring. Whether you’re craving comfort food or something fresh, there’s a dish here for every craving. We’d love to hear which recipes become your new favorites—drop a comment below and don’t forget to share this roundup on Pinterest to inspire fellow home cooks!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
