Oh, the Instant Pot—our trusty kitchen sidekick that turns chicken tenderloins into weeknight wonders! Whether you’re craving cozy comfort food or need a lightning-fast dinner solution, these 25 recipes have you covered. Get ready to discover mouthwatering meals that’ll make your taste buds dance and simplify your cooking routine. Let’s dive in and find your new favorite dish!
Garlic Herb Instant Pot Chicken Tenderloins
Effortlessly transform simple chicken tenderloins into a succulent, aromatic meal with this Instant Pot method that guarantees perfectly cooked poultry every time. Even novice cooks can achieve restaurant-quality results by following these precise steps, which harness the pressure cooker’s ability to infuse flavors deeply while keeping the meat incredibly moist. Let’s begin with gathering our ingredients and preparing the Instant Pot for cooking.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken tenderloins, patted dry
– 3 tablespoons extra-virgin olive oil, divided
– 6 large garlic cloves, minced
– 2 tablespoons fresh rosemary, finely chopped
– 2 tablespoons fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 cup low-sodium chicken broth
– 1 tablespoon unsalted butter
– 2 tablespoons fresh parsley, chopped
Instructions
1. Set the Instant Pot to “Sauté” mode and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add 2 tablespoons of extra-virgin olive oil to the pot, swirling to coat the bottom evenly.
3. Season the chicken tenderloins on both sides with kosher salt and freshly ground black pepper.
4. Place half of the chicken tenderloins in a single layer in the pot, ensuring they do not touch.
5. Sear the chicken for 2 minutes per side until golden brown, then transfer to a plate and repeat with the remaining tenderloins.
6. Add the remaining 1 tablespoon of extra-virgin olive oil to the pot, followed by the minced garlic, cooking for 30 seconds until fragrant.
7. Pour in the low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Return all seared chicken tenderloins to the pot, arranging them in a single layer.
9. Sprinkle the finely chopped rosemary and thyme leaves evenly over the chicken.
10. Secure the Instant Pot lid, ensuring the valve is set to “Sealing.”
11. Select the “Manual” or “Pressure Cook” setting and set the timer for 5 minutes at high pressure.
12. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
13. Open the lid and transfer the chicken tenderloins to a serving platter, covering loosely with foil to keep warm.
14. Set the Instant Pot back to “Sauté” mode and bring the cooking liquid to a simmer.
15. Whisk in the unsalted butter until fully melted and the sauce has slightly thickened, about 2 minutes.
16. Pour the garlic-herb sauce over the chicken tenderloins and garnish with chopped fresh parsley.
While the tenderloins emerge fork-tender with a delicate texture that practically melts in your mouth, the garlic and herbs create a robust, savory flavor profile that permeates every bite. For a creative twist, serve these over creamy polenta or alongside roasted root vegetables to soak up the aromatic sauce, making this dish versatile enough for both weeknight dinners and special occasions.
Instant Pot Honey Mustard Chicken Tenderloins
Faced with the perennial question of what to make for a quick, satisfying family dinner, look no further than this hands-off Instant Pot method. This recipe transforms simple chicken tenderloins into a glossy, savory-sweet main course with minimal active effort, perfect for a busy weeknight. You’ll appreciate how the pressure cooker locks in moisture while creating a rich, clingy sauce from scratch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds chicken tenderloins, patted dry with paper towels
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/2 cup Dijon mustard
– 1/3 cup raw, unfiltered honey
– 2 tablespoons apple cider vinegar
– 1/2 cup low-sodium chicken broth
– 2 tablespoons cold unsalted butter, cut into small cubes
– 2 tablespoons fresh flat-leaf parsley, finely chopped
Instructions
1. Select the “Sauté” function on your 6-quart Instant Pot and add the extra-virgin olive oil, allowing it to heat for 2 minutes until shimmering.
2. Season the patted-dry chicken tenderloins evenly on all sides with the kosher salt and freshly cracked black pepper.
3. Carefully place half of the seasoned tenderloins in a single layer in the hot pot and sear for 2 minutes per side until a light golden-brown crust forms, then transfer to a clean plate. (Tip: Avoid overcrowding the pot to ensure proper searing and prevent steaming.)
4. Repeat the searing process with the remaining chicken tenderloins, transferring them to the same plate once browned.
5. Cancel the “Sauté” function and immediately pour the low-sodium chicken broth into the pot to deglaze, using a wooden spoon to scrape up all the flavorful browned bits from the bottom for 30 seconds.
6. Whisk in the Dijon mustard, raw unfiltered honey, and apple cider vinegar directly in the pot until the mixture is completely smooth and emulsified.
7. Return all seared chicken tenderloins and any accumulated juices to the pot, nestling them into the sauce in a single layer.
8. Secure the lid, ensuring the steam release valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” function and set the timer for 3 minutes at high pressure.
9. Once the cooking cycle completes, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure. (Tip: A brief natural release helps the chicken reabsorb juices and prevents toughness.)
10. Using tongs, transfer the cooked chicken tenderloins to a serving platter and tent loosely with aluminum foil to keep warm.
11. Select the “Sauté” function again and bring the sauce in the pot to a simmer, cooking for 3-4 minutes until it reduces slightly and thickens enough to coat the back of a spoon.
12. Remove the pot from the heat base and whisk in the cold unsalted butter cubes one at a time until fully melted and incorporated, creating a silky, glossy finish. (Tip: Adding cold butter off the heat prevents the sauce from breaking and adds richness.)
13. Stir in the finely chopped fresh flat-leaf parsley, then pour the finished sauce over the plated chicken tenderloins.
Velvety and tender, the chicken practically melts under the luxurious, balanced sauce that marries the piquant depth of Dijon with the floral sweetness of honey. Serve these glazed tenderloins over a bed of creamy mashed potatoes or alongside crisp roasted broccoli to soak up every last drop. For a vibrant twist, garnish with an extra sprinkle of parsley and a drizzle of high-quality olive oil just before serving.
Instant Pot Lemon Pepper Chicken Tenderloins
Venturing into weeknight dinners just got simpler with this Instant Pot recipe that transforms basic chicken tenderloins into a zesty, flavorful meal in minutes. Perfect for busy households, this dish requires minimal prep and delivers maximum taste with bright lemon and peppery notes. Let’s walk through each step methodically to ensure success, even if you’re new to pressure cooking.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of chicken tenderloins, patted dry
– 2 tablespoons of clarified butter
– 3 cloves of garlic, minced
– 1 cup of low-sodium chicken broth
– 2 tablespoons of freshly squeezed lemon juice
– 1 tablespoon of lemon zest
– 1 teaspoon of freshly cracked black pepper
– 1/2 teaspoon of kosher salt
– 1 tablespoon of cornstarch
– 2 tablespoons of cold water
– 2 tablespoons of chopped fresh parsley
Instructions
1. Set the Instant Pot to the “Sauté” function and heat the clarified butter until it shimmers, about 2 minutes.
2. Add the chicken tenderloins in a single layer, searing for 2 minutes per side until golden brown; work in batches to avoid overcrowding for better browning.
3. Cancel the “Sauté” function and add the minced garlic, sautéing for 30 seconds until fragrant.
4. Pour in the low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom to enhance flavor.
5. Stir in the freshly squeezed lemon juice, lemon zest, freshly cracked black pepper, and kosher salt until combined.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes.
7. Once cooking completes, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
8. Use a slotted spoon to transfer the chicken tenderloins to a plate, covering loosely with foil to keep warm.
9. In a small bowl, whisk the cornstarch with cold water until smooth to create a slurry, preventing lumps in the sauce.
10. Set the Instant Pot back to “Sauté” and slowly whisk in the cornstarch slurry, cooking for 2-3 minutes until the sauce thickens to a glossy consistency.
11. Return the chicken to the pot, tossing to coat evenly in the sauce, and stir in the chopped fresh parsley.
12. Serve immediately, ensuring each portion is ladled with sauce for optimal moisture.
Zesty and tender, these chicken tenderloins boast a juicy interior with a vibrant lemon-pepper glaze that clings beautifully to each piece. For a creative twist, serve over a bed of creamy polenta or alongside roasted asparagus to balance the bright acidity. The quick cooking time preserves the chicken’s delicate texture, making it an ideal centerpiece for effortless entertaining or a comforting family dinner.
Instant Pot BBQ Chicken Tenderloins
Let’s dive into a fuss-free, flavor-packed dinner that transforms simple chicken tenderloins into a saucy, satisfying meal using your Instant Pot. This method yields tender, juicy chicken infused with smoky-sweet barbecue notes, perfect for busy weeknights or casual gatherings. Follow these precise steps for consistent, restaurant-quality results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds pasture-raised chicken tenderloins, trimmed of excess connective tissue
– 1 tablespoon extra-virgin olive oil
– 1 cup high-quality barbecue sauce, divided
– 1/2 cup low-sodium chicken stock
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter, cut into small cubes
Instructions
1. Pat the chicken tenderloins completely dry with paper towels to ensure proper browning.
2. Select the “Sauté” function on your Instant Pot and heat the olive oil until shimmering, about 2 minutes.
3. Arrange the chicken in a single layer without overcrowding and sear for 2 minutes per side until lightly golden; work in batches if necessary to avoid steaming.
4. Deglaze the pot by pouring in the chicken stock and scraping the bottom with a wooden spoon to lift any fond, which adds depth of flavor.
5. Add 1/2 cup of the barbecue sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper to the pot, stirring to combine.
6. Return all chicken to the pot, nestling it into the sauce in an even layer.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes; the chicken will reach a safe internal temperature of 165°F.
8. Perform a quick release by carefully turning the valve to “Venting” once the timer beeps.
9. Transfer the chicken to a plate using tongs, then switch the Instant Pot to “Sauté” mode again.
10. Whisk in the remaining 1/2 cup of barbecue sauce and the butter cubes, simmering for 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.
11. Return the chicken to the pot, tossing gently to coat each piece evenly in the glossy sauce.
Finally, these tenderloins emerge with a succulent, pull-apart texture and a balanced sweet-tangy glaze that clings beautifully. For a creative twist, shred the chicken and pile it onto toasted brioche buns with crisp coleslaw, or serve it over creamy stone-ground grits for a comforting Southern-inspired plate.
Instant Pot Teriyaki Chicken Tenderloins
Let’s make a flavorful weeknight dinner that comes together with minimal effort. This Instant Pot teriyaki chicken tenderloins recipe delivers tender, juicy results in under 30 minutes, perfect for busy evenings when you crave something satisfying yet simple.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken tenderloins, patted dry
– 1/2 cup low-sodium soy sauce
– 1/3 cup pure maple syrup
– 2 tablespoons rice vinegar
– 1 tablespoon toasted sesame oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, finely grated
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 tablespoons toasted sesame seeds
– 2 scallions, thinly sliced
Instructions
1. Combine 1/2 cup low-sodium soy sauce, 1/3 cup pure maple syrup, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 3 cloves minced garlic, and 1 tablespoon finely grated fresh ginger in a medium bowl, whisking until fully incorporated.
2. Place 1.5 pounds boneless, skinless chicken tenderloins, patted dry, into the Instant Pot insert in a single layer.
3. Pour the prepared sauce mixture evenly over the chicken tenderloins, ensuring all pieces are coated.
4. Secure the Instant Pot lid, set the valve to “Sealing,” and select the “Poultry” setting for 10 minutes at high pressure.
5. Once the cooking cycle completes, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
6. Transfer the cooked chicken tenderloins to a serving platter using tongs, covering loosely with aluminum foil to keep warm.
7. Select the “Sauté” function on the Instant Pot and bring the remaining sauce to a simmer, stirring occasionally.
8. In a small bowl, create a slurry by whisking together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
9. Gradually whisk the cornstarch slurry into the simmering sauce, continuing to stir for 2-3 minutes until the sauce thickens to a glossy, coating consistency.
10. Pour the thickened teriyaki sauce over the plated chicken tenderloins.
11. Garnish the dish with 2 tablespoons toasted sesame seeds and 2 thinly sliced scallions, distributing evenly.
These tenderloins emerge succulent with a perfect balance of sweet and savory notes from the maple syrup and soy sauce. The toasted sesame seeds add a delightful crunch, while the thickened sauce clings beautifully to each piece. Try serving over steamed jasmine rice with a side of quick-pickled vegetables for a complete, restaurant-quality meal at home.
Instant Pot Buffalo Chicken Tenderloins
Unbelievably, you can have restaurant-quality buffalo chicken tenderloins on your table in under 30 minutes using an Instant Pot. This method yields perfectly tender, juicy chicken every time, coated in a tangy, spicy sauce that’s ideal for game day, quick dinners, or meal prep. Let’s walk through the process step-by-step to ensure success.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken tenderloins, patted dry
- 1 cup low-sodium chicken broth
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 4 tbsp unsalted butter, cubed
- 2 tbsp apple cider vinegar
- 1 tsp granulated garlic
- 1/2 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- 1 tbsp cornstarch
- 1 tbsp cold water
Instructions
- Place the chicken tenderloins in a single layer in the Instant Pot insert.
- Pour the chicken broth over the chicken, ensuring it’s just covered.
- Secure the lid, set the valve to “Sealing,” and select “Pressure Cook” on high for 5 minutes.
- Once cooking completes, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Using tongs, transfer the cooked chicken to a plate and set aside; discard the cooking liquid from the pot.
- Select “Sauté” on the “Normal” setting and add the hot sauce, butter, apple cider vinegar, granulated garlic, smoked paprika, and black pepper to the pot.
- Whisk constantly until the butter melts completely and the mixture simmers, about 2-3 minutes.
- In a small bowl, make a slurry by whisking the cornstarch and cold water until smooth.
- While whisking the sauce, slowly drizzle in the cornstarch slurry to thicken it to a glossy, coating consistency, about 1 minute.
- Return the chicken tenderloins to the pot and toss gently in the sauce until evenly coated, about 30 seconds.
Off the heat, the tenderloins boast a succulent, pull-apart texture with a bold, vinegary heat balanced by rich butter. Serve them over a crisp celery and carrot slaw for crunch, or shred them for loaded nachos or stuffed peppers—the versatility makes this a weeknight hero.
Instant Pot Creamy Tuscan Chicken Tenderloins
Unlocking the magic of weeknight dinners, this Instant Pot Creamy Tuscan Chicken Tenderloins transforms simple ingredients into a restaurant-worthy meal with minimal effort. Using the pressure cooker ensures the chicken stays incredibly juicy while the sauce develops deep, savory flavors in a fraction of the time. You’ll be amazed at how quickly this comforting dish comes together, perfect for a cozy family dinner or an impressive last-minute gathering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds chicken tenderloins
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons extra-virgin olive oil
– 1 small yellow onion, finely diced
– 4 garlic cloves, minced
– 1 cup low-sodium chicken broth
– 1 cup heavy cream
– 1/2 cup sun-dried tomatoes in oil, drained and julienned
– 2 cups fresh baby spinach
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons unsalted butter
Instructions
1. Pat the chicken tenderloins completely dry with paper towels, then season all sides evenly with kosher salt and freshly cracked black pepper.
2. Select the “Sauté” function on your Instant Pot and heat the extra-virgin olive oil until it shimmers, about 2 minutes.
3. Carefully place the seasoned chicken tenderloins in a single layer in the hot pot and sear until golden brown, approximately 2 minutes per side; remove and set aside on a plate.
4. Add the finely diced yellow onion to the pot and cook, stirring frequently, until translucent and fragrant, about 3 minutes.
5. Stir in the minced garlic cloves and cook for 30 seconds until aromatic, being careful not to let it burn.
6. Pour in the low-sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot, which will add depth to your sauce.
7. Return the seared chicken tenderloins and any accumulated juices to the pot, arranging them in a single layer.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes; allow a 5-minute natural pressure release before manually releasing any remaining steam.
9. Carefully remove the lid and transfer the cooked chicken to a clean plate, tenting loosely with foil to keep warm.
10. Select “Sauté” again and stir in the heavy cream, julienned sun-dried tomatoes, and fresh baby spinach, cooking just until the spinach wilts, about 2 minutes.
11. Whisk in the freshly grated Parmigiano-Reggiano cheese and unsalted butter until the sauce is smooth, glossy, and slightly thickened.
12. Return the chicken to the pot, spooning the creamy sauce over the tenderloins to coat them evenly, and let warm through for 1 minute before serving.
Keenly balanced, the tender chicken offers a succulent bite against the velvety, herbaceous sauce studded with sweet tomatoes. For a creative twist, serve it over creamy polenta or alongside crusty artisan bread to soak up every last drop of the rich, garlicky cream.
Instant Pot Balsamic Glazed Chicken Tenderloins
Picture this: a busy weeknight where you crave restaurant-quality chicken without the fuss. Perfectly tender chicken tenderloins glazed with a sweet-tangy balsamic reduction come together effortlessly in your Instant Pot, transforming simple ingredients into an elegant main course in under 30 minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
- 1.5 pounds pasture-raised chicken tenderloins, patted dry
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon dried Italian herb blend
- 3 garlic cloves, minced
- ½ cup low-sodium chicken bone broth
- ⅓ cup aged balsamic vinegar
- 2 tablespoons raw honey
- 1 tablespoon unsalted butter, cold
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Select the “Sauté” function on your Instant Pot and add the extra-virgin olive oil, allowing it to heat for 2 minutes until shimmering.
- Season the chicken tenderloins evenly on all sides with fine sea salt, freshly cracked black pepper, and dried Italian herb blend.
- Place the tenderloins in a single layer in the hot pot and sear for 2 minutes per side until a golden-brown crust forms, working in batches if necessary to avoid overcrowding.
- Add the minced garlic to the pot and sauté for 30 seconds until fragrant, being careful not to let it burn.
- Deglaze the pot by pouring in the low-sodium chicken bone broth, using a wooden spoon to scrape up any browned bits from the bottom—this builds flavor and prevents a burn warning.
- Cancel the “Sauté” function and secure the lid, ensuring the pressure valve is set to “Sealing.”
- Pressure cook on high for 5 minutes, then allow a 5-minute natural pressure release before manually releasing any remaining steam.
- Carefully transfer the chicken to a plate and tent loosely with aluminum foil to rest, which helps retain juiciness.
- Select “Sauté” again and add the aged balsamic vinegar and raw honey to the liquid in the pot, stirring to combine.
- Simmer the mixture for 4–5 minutes, stirring occasionally, until it reduces by half and coats the back of a spoon—this creates a glossy, syrupy glaze.
- Turn off the heat and whisk in the cold unsalted butter until fully melted and emulsified, which enriches the sauce and gives it a velvety texture.
- Return the chicken to the pot, gently tossing to coat each tenderloin evenly in the glaze.
- Transfer the glazed chicken to a serving platter and garnish with freshly chopped parsley.
Caramelized and glossy, the chicken emerges fork-tender with a sticky-sweet glaze that balances the acidity of balsamic with the warmth of honey. Serve it over creamy polenta or a bed of wilted spinach to soak up the rich sauce, or slice it for a vibrant salad topped with goat cheese and toasted walnuts. The quick pressure cooking locks in moisture, ensuring each bite is succulent without any dryness.
Instant Pot Cajun Spiced Chicken Tenderloins
On a busy weeknight, nothing beats a flavorful, fuss-free dinner that comes together in minutes. Our Instant Pot Cajun Spiced Chicken Tenderloins deliver bold, smoky heat with minimal effort, making them a perfect solution for hectic evenings. Let’s walk through each step methodically to ensure tender, juicy results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds chicken tenderloins, patted dry
– 2 tablespoons clarified butter
– 1 tablespoon extra-virgin olive oil
– 2 tablespoons Cajun seasoning blend
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon cayenne pepper
– 1 cup low-sodium chicken broth
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat the chicken tenderloins dry thoroughly with paper towels to ensure a proper sear.
2. In a small bowl, combine the Cajun seasoning blend, smoked paprika, garlic powder, onion powder, and cayenne pepper.
3. Rub the spice mixture evenly onto all sides of the chicken tenderloins.
4. Select the “Sauté” function on your Instant Pot and add the clarified butter and extra-virgin olive oil.
5. Heat the fats until shimmering, about 2 minutes.
6. Carefully place the seasoned chicken tenderloins in a single layer in the pot, working in batches if necessary to avoid overcrowding.
7. Sear the chicken for 2-3 minutes per side until a golden-brown crust forms.
8. Tip: Do not move the chicken during searing to allow the crust to develop properly.
9. Pour in the low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
11. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
12. Tip: The natural release helps keep the chicken tender and prevents it from becoming tough.
13. Transfer the chicken to a serving platter and tent loosely with aluminum foil to rest.
14. Select “Sauté” again and simmer the cooking liquid for 3-5 minutes until slightly reduced.
15. Stir in the freshly squeezed lemon juice and chopped fresh parsley.
16. Tip: Adding lemon juice at the end brightens the sauce without curdling it.
17. Spoon the sauce over the rested chicken tenderloins.
Resulting in succulent, fork-tender chicken with a robust Cajun kick, these tenderloins boast a perfectly seared exterior that gives way to juicy interiors. The smoky, slightly spicy sauce clings beautifully, making it ideal for drizzling over a bed of creamy polenta or alongside crisp roasted vegetables for a complete, satisfying meal.
Instant Pot Coconut Curry Chicken Tenderloins
On a busy weeknight, nothing beats a comforting, flavorful meal that comes together with minimal effort. Our Instant Pot Coconut Curry Chicken Tenderloins deliver just that—a rich, aromatic dish that transforms simple ingredients into a restaurant-worthy dinner in under 30 minutes. Let’s walk through each step methodically to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken tenderloins, patted dry
– 1 tablespoon clarified butter
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons red curry paste
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup low-sodium chicken broth
– 1 tablespoon fish sauce
– 1 tablespoon fresh lime juice
– 1 teaspoon granulated sugar
– 1 red bell pepper, thinly sliced
– 1/4 cup fresh cilantro leaves, chopped
– Cooked jasmine rice, for serving
Instructions
1. Set the Instant Pot to “Sauté” mode on high and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add 1 tablespoon of clarified butter to the pot, swirling to coat the bottom evenly.
3. Place 1.5 pounds of patted-dry chicken tenderloins in a single layer and sear for 2 minutes per side until lightly browned, working in batches if necessary to avoid overcrowding.
4. Transfer the seared chicken to a clean plate and set aside temporarily.
5. Add 1 finely diced yellow onion to the pot and sauté for 3 minutes, stirring frequently, until translucent and fragrant.
6. Stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for 1 minute until aromatic to release their essential oils.
7. Mix in 2 tablespoons of red curry paste, toasting it for 30 seconds to deepen its flavor profile.
8. Pour in 1 can of full-fat coconut milk and 1 cup of low-sodium chicken broth, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits.
9. Add 1 tablespoon of fish sauce, 1 tablespoon of fresh lime juice, and 1 teaspoon of granulated sugar, stirring until fully combined.
10. Return the seared chicken tenderloins and any accumulated juices to the pot, submerging them in the liquid.
11. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
12. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
13. Open the lid and stir in 1 thinly sliced red bell pepper, letting it soften in the residual heat for 2-3 minutes until tender-crisp.
14. Garnish with 1/4 cup of chopped fresh cilantro leaves.
15. Serve immediately over cooked jasmine rice.
Gently simmered in the Instant Pot, the chicken tenderloins become incredibly tender, absorbing the creamy coconut and spicy curry flavors. The sauce thickens to a luxurious consistency, perfect for spooning over fluffy jasmine rice, while the bell pepper adds a subtle crunch. For a creative twist, try serving it in lettuce wraps or alongside naan bread for dipping.
Instant Pot Parmesan Crusted Chicken Tenderloins
Venturing into a weeknight dinner that’s both impressively crispy and remarkably simple to prepare, this Instant Pot method transforms humble chicken tenderloins into a golden, Parmesan-crusted delight with minimal hands-on effort. By utilizing the pressure cooker’s sauté function for browning and its steam to finish cooking, you achieve a tender interior and a savory, crunchy coating without the fuss of deep-frying or constant oven monitoring. Let’s walk through each precise step to ensure perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds chicken tenderloins, patted dry with paper towels
– 1 cup finely grated Parmigiano-Reggiano cheese
– 1/2 cup panko breadcrumbs
– 2 large pasture-raised eggs, lightly beaten
– 1/4 cup all-purpose flour
– 2 tablespoons clarified butter
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon garlic powder
– 1/4 teaspoon smoked paprika
Instructions
1. In a shallow dish, combine the finely grated Parmigiano-Reggiano cheese, panko breadcrumbs, garlic powder, smoked paprika, kosher salt, and freshly ground black pepper.
2. Place the all-purpose flour in a second shallow dish and the lightly beaten pasture-raised eggs in a third shallow dish, arranging all three dishes in a line for efficient dredging.
3. Pat each chicken tenderloin completely dry with paper towels to ensure the coating adheres properly.
4. Dredge one tenderloin first in the all-purpose flour, shaking off any excess.
5. Dip the floured tenderloin into the lightly beaten pasture-raised eggs, allowing any excess to drip off.
6. Press the tenderloin firmly into the Parmigiano-Reggiano and panko mixture, coating all sides evenly and pressing the crumbs to adhere.
7. Repeat steps 4 through 6 with all remaining chicken tenderloins, placing them on a parchment-lined baking sheet as you work.
8. Select the sauté function on your Instant Pot and add the clarified butter, heating it until it shimmers, about 2 minutes.
9. Working in batches to avoid overcrowding, place coated tenderloins in the pot and sauté until the crust is golden brown, approximately 2 minutes per side, then transfer them back to the baking sheet.
10. Pour 1 cup of water into the Instant Pot and place the trivet inside.
11. Arrange the sautéed tenderloins in a single layer on the trivet, stacking them carefully if necessary.
12. Secure the lid, set the valve to sealing, and pressure cook on high for 5 minutes, followed by a quick release of the pressure.
13. Using tongs, transfer the cooked tenderloins to a wire rack set over a baking sheet to allow air circulation and keep the crust crisp.
14. Let the tenderloins rest for 3 minutes before serving to allow the juices to redistribute.
Generously golden and delightfully crunchy, these tenderloins offer a satisfying contrast between the savory, nutty Parmigiano-Reggiano crust and the succulent, perfectly cooked chicken within. Serve them immediately alongside a bright arugula salad with lemon vinaigrette to cut through the richness, or slice them over creamy polenta for a comforting, complete meal. The pressure cooker method ensures they remain exceptionally moist, making this a reliable technique for busy evenings when you crave something special without extensive cleanup.
Instant Pot Mediterranean Chicken Tenderloins
Mastering a quick, flavorful weeknight dinner is easier than you think with this Instant Pot recipe. Mediterranean Chicken Tenderloins combine bright, herby notes with tender protein, all cooked to perfection in one pot for minimal cleanup. Follow these methodical steps for a foolproof result every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken tenderloins
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 3 garlic cloves, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– 1/4 teaspoon crushed red pepper flakes
– 1/2 cup low-sodium chicken broth
– 1/4 cup dry white wine
– 1 lemon, juiced (about 3 tablespoons)
– 1/4 cup Kalamata olives, pitted and halved
– 2 tablespoons capers, drained
– 2 tablespoons unsalted butter, cold and cubed
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Pat the 1.5 pounds of boneless, skinless chicken tenderloins completely dry with paper towels to ensure proper browning.
2. Season the chicken tenderloins evenly on all sides with 1 teaspoon fine sea salt and 1/2 teaspoon freshly cracked black pepper.
3. Select the “Sauté” function on your Instant Pot and add 2 tablespoons extra-virgin olive oil, heating until it shimmers, about 2 minutes.
4. Arrange the chicken tenderloins in a single layer in the pot, working in batches if necessary to avoid overcrowding, and sear for 2 minutes per side until golden brown.
5. Remove the seared chicken tenderloins to a clean plate and set aside, leaving any rendered fat and browned bits in the pot.
6. Add the 3 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon crushed red pepper flakes to the pot, sautéing for 30 seconds until fragrant.
7. Deglaze the pot by pouring in 1/2 cup low-sodium chicken broth and 1/4 cup dry white wine, using a wooden spoon to scrape up all browned bits from the bottom.
8. Return the seared chicken tenderloins and any accumulated juices to the pot, arranging them in a single layer.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes, allowing a 10-minute natural pressure release before quick-releasing any remaining pressure.
10. Carefully remove the lid and transfer the cooked chicken tenderloins to a serving platter, tenting loosely with foil to keep warm.
11. Select the “Sauté” function again and bring the cooking liquid to a simmer, stirring in 3 tablespoons fresh lemon juice, 1/4 cup halved Kalamata olives, and 2 tablespoons drained capers.
12. Simmer the sauce for 3-4 minutes until slightly reduced, then remove from heat and whisk in 2 tablespoons cold, cubed unsalted butter until fully melted and emulsified.
13. Stir in 2 tablespoons finely chopped fresh parsley, then pour the finished sauce over the plated chicken tenderloins.
Flaky, tender chicken absorbs the vibrant sauce, yielding a balanced bite of briny olives, bright lemon, and aromatic herbs. For a creative twist, shred the tenderloins and serve over creamy polenta or stuff into warm pita bread with crisp lettuce and tzatziki.
Instant Pot Sweet and Sour Chicken Tenderloins
A perfect weeknight dinner solution, this Instant Pot sweet and sour chicken tenderloins recipe delivers restaurant-quality flavor with minimal effort. By using the pressure cooker, you achieve tender, juicy chicken coated in a glossy, balanced sauce in a fraction of the time it would take on the stovetop.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken tenderloins
– 1 tablespoon avocado oil
– 1/2 cup granulated sugar
– 1/2 cup rice vinegar
– 1/4 cup ketchup
– 2 tablespoons soy sauce
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/2 cup diced yellow onion (1/4-inch dice)
– 1/2 cup diced green bell pepper (1/4-inch dice)
– 1/2 cup diced red bell pepper (1/4-inch dice)
– 1 (20-ounce) can pineapple chunks in juice, drained (reserve 1/4 cup juice)
Instructions
1. Pat the chicken tenderloins completely dry with paper towels and season evenly on all sides with the kosher salt and freshly ground black pepper.
2. Select the “Sauté” function on your Instant Pot and add the avocado oil, heating until the display reads “Hot,” about 3 minutes.
3. Carefully place the seasoned chicken tenderloins in a single layer in the pot and sear without moving for 3 minutes to develop a golden-brown crust.
4. Using tongs, flip each tenderloin and sear the second side for an additional 2 minutes. Tip: Avoid overcrowding; sear in batches if necessary to ensure proper browning.
5. Transfer the seared chicken to a clean plate and press “Cancel” to turn off the sauté function.
6. To the pot, add the diced yellow onion, green bell pepper, and red bell pepper. Sauté in the residual fat for 2 minutes, stirring frequently, until the onions just begin to soften.
7. In a separate bowl, whisk together the granulated sugar, rice vinegar, ketchup, soy sauce, and the reserved 1/4 cup of pineapple juice until the sugar is fully dissolved.
8. Pour this sauce mixture into the Instant Pot, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot—this adds depth of flavor.
9. Return the seared chicken tenderloins and any accumulated juices to the pot, nestling them into the sauce and vegetables.
10. Secure the lid, ensuring the valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” function and set the timer for 3 minutes at high pressure.
11. Once the cooking cycle is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure. Tip: A natural release helps keep the chicken tender by preventing rapid moisture loss.
12. While the pressure releases, create a cornstarch slurry by whisking the cornstarch with the 2 tablespoons of cold water in a small bowl until completely smooth.
13. Open the lid and select the “Sauté” function again. Stir in the drained pineapple chunks.
14. Slowly drizzle the cornstarch slurry into the bubbling sauce, stirring constantly for 1 to 2 minutes until the sauce thickens to a glossy, coating consistency. Tip: Adding the slurry to a simmering liquid prevents lumps.
15. Press “Cancel” to turn off the heat.
Oven-fresh jasmine rice makes the ideal base for this vibrant dish. The tenderloins remain remarkably succulent, while the sauce achieves a perfect harmony of sweet, tangy, and savory notes with a satisfying crunch from the bell peppers. For a creative twist, serve the chicken and sauce over crispy fried rice or stuff it into warmed flour tortillas for sweet and sour chicken tacos.
Conclusion
Perfectly showcasing the Instant Pot’s versatility, these 25 chicken tenderloin recipes offer endless weeknight inspiration. We hope you’ve found a new family favorite to try! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
