18 Flavorful Rotisserie Chicken Instant Pot Recipes Delicious

Oh, the magic of rotisserie chicken! It’s the ultimate shortcut for busy weeknights, turning your Instant Pot into a powerhouse of flavor in minutes. From cozy soups to zesty tacos, these 18 recipes are here to save your dinner—and delight your taste buds. Ready to transform that humble bird into something spectacular? Let’s dive in!

Instant Pot Rotisserie Chicken Tacos

Nothing elevates taco night quite like the succulent, slow-roasted flavor of rotisserie chicken, effortlessly achieved in your Instant Pot. Now imagine those tender, seasoned shreds nestled in warm tortillas with vibrant toppings—this recipe transforms humble ingredients into an elegant weeknight feast. Perfectly balancing convenience with sophisticated flavor, these tacos will become your new go-to for effortless entertaining.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 8 corn tortillas
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Set your Instant Pot to “Sauté” mode and heat 1 tablespoon of olive oil until shimmering, about 2 minutes.
2. Pat 2 pounds of chicken thighs completely dry with paper towels to ensure proper browning.
3. Place chicken thighs in a single layer in the Instant Pot and sear for 3 minutes per side until golden brown.
4. Combine 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cumin, and 1/2 teaspoon dried oregano in a small bowl.
5. Sprinkle the spice mixture evenly over the browned chicken thighs.
6. Pour 1 cup of chicken broth around the chicken, being careful not to wash off the spices.
7. Secure the Instant Pot lid and set to “Manual High Pressure” for 10 minutes.
8. Allow pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
9. Transfer chicken to a cutting board and use two forks to shred it into bite-sized pieces.
10. Return shredded chicken to the Instant Pot and stir to coat with the remaining cooking liquid.
11. Warm 8 corn tortillas directly over a gas flame for 15 seconds per side until lightly charred and pliable.
12. Divide the shredded chicken evenly among the warmed tortillas.
13. Top each taco with crumbled cotija cheese, fresh cilantro, and a squeeze of lime juice.

Juicy, tender chicken contrasts beautifully with the slight char of warm corn tortillas, while the tangy cotija cheese and bright lime create a perfect flavor balance. For an elegant presentation, serve these tacos family-style with additional lime wedges and a colorful cabbage slaw on the side. The smoky, complex seasoning profile will have guests wondering how you achieved such depth of flavor in so little time.

Instant Pot Rotisserie Chicken Enchilada Soup

Lusciously creamy with the comforting aroma of slow-roasted chicken, this Instant Pot creation transforms classic enchilada flavors into an elegant, soul-warming soup that comes together in minutes. Juicy rotisserie chicken mingles with fire-roasted tomatoes and smoky spices, creating layers of flavor that deepen beautifully under pressure. Just imagine tender corn, velvety beans, and melted cheese swirling together in a rich, savory broth that tastes like it simmered for hours.

Ingredients

– 1 tbsp olive oil
– 1 cup diced yellow onion
– 2 cloves minced garlic
– 4 cups chicken broth
– 1 (15 oz) can black beans, rinsed
– 1 (15 oz) can fire-roasted diced tomatoes
– 1 cup frozen corn
– 2 cups shredded rotisserie chicken
– 1 (10 oz) can red enchilada sauce
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 tsp smoked paprika
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup sour cream

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon of olive oil until shimmering, about 2 minutes.
2. Add 1 cup of diced yellow onion and cook until translucent and fragrant, approximately 4 minutes, stirring frequently to prevent burning.
3. Stir in 2 cloves of minced garlic and cook for 30 seconds until aromatic but not browned.
4. Pour in 4 cups of chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot—this deglazing step adds depth to your soup base.
5. Add 1 can of rinsed black beans, 1 can of fire-roasted diced tomatoes with their juices, and 1 cup of frozen corn.
6. Stir in 2 cups of shredded rotisserie chicken, 1 can of red enchilada sauce, 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, and 1/4 teaspoon of smoked paprika until well combined.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes—the short cooking time preserves the vegetables’ texture while melding flavors.
8. Once cooking completes, allow natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
9. Stir in 1 cup of shredded Monterey Jack cheese until fully melted and incorporated, creating a luxuriously creamy base.
10. Ladle the soup into bowls and top each serving with a dollop of sour cream and a sprinkle of fresh cilantro. Just before serving, garnish with tortilla strips for added crunch that contrasts beautifully with the velvety soup base. The finished dish boasts a perfect balance of smoky, spicy, and creamy elements, with the Monterey Jack cheese creating silky ribbons throughout. For an elegant presentation, serve in hollowed-out bread bowls or garnish with avocado slices and a lime wedge to brighten the rich flavors.

Instant Pot Rotisserie Chicken Alfredo Pasta

Savor the luxurious fusion of tender rotisserie chicken and creamy Alfredo sauce in this remarkably simple Instant Pot creation. Succulent shredded chicken mingles with perfectly cooked fettuccine in a rich, velvety Parmesan sauce that feels both indulgent and comforting. This elegant one-pot wonder transforms humble ingredients into a sophisticated weeknight dinner worthy of any special occasion.

Ingredients

– 1 tbsp olive oil
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup heavy cream
– 1 lb fettuccine pasta, broken in half
– 3 cups shredded rotisserie chicken
– 1 cup grated Parmesan cheese
– 1/2 tsp black pepper
– 1/4 tsp nutmeg

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon olive oil until shimmering.
2. Add 3 cloves minced garlic and cook for 30 seconds until fragrant but not browned.
3. Pour in 2 cups chicken broth and 1 cup heavy cream, using a wooden spoon to scrape any browned bits from the bottom.
4. Break 1 pound fettuccine in half and arrange it in a crisscross pattern to prevent sticking.
5. Gently press the pasta down until mostly submerged in the liquid without stirring.
6. Lock the lid, set the valve to “Sealing,” and pressure cook on High for 5 minutes.
7. When cooking completes, perform a quick release by carefully turning the valve to “Venting.”
8. Immediately stir in 3 cups shredded rotisserie chicken to warm through.
9. Add 1 cup grated Parmesan cheese, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg, stirring continuously until the sauce thickens.
10. Let the pasta rest for 2 minutes off heat to allow the sauce to fully coat the noodles.

Marvel at the silken texture of the Alfredo sauce clinging to each strand of perfectly al dente pasta. The subtle warmth of nutmeg enhances the savory depth of Parmesan and tender chicken, creating layers of flavor that unfold with every bite. For an elegant presentation, garnish with fresh parsley and serve alongside roasted asparagus or a crisp arugula salad to balance the richness.

Instant Pot Rotisserie Chicken and Dumplings

Heralding the ultimate comfort food for busy weeknights, this Instant Pot rendition transforms humble ingredients into a sophisticated yet deeply satisfying meal. Heirloom techniques meet modern convenience as tender chicken and cloud-like dumplings meld in a rich, aromatic broth that will transport you to grandmother’s kitchen with contemporary flair.

Ingredients

– 1 tbsp olive oil
– 1 cup diced yellow onion
– 2 cloves minced garlic
– 4 cups chicken broth
– 1 rotisserie chicken, shredded
– 1 cup sliced carrots
– 1/2 cup frozen peas
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1 1/2 cups all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
– 3/4 cup whole milk
– 2 tbsp unsalted butter, melted

Instructions

1. Select “Sauté” function on Instant Pot and heat 1 tablespoon olive oil until shimmering, about 2 minutes.
2. Add 1 cup diced yellow onion and cook until translucent, 3-4 minutes, stirring frequently to prevent burning.
3. Stir in 2 cloves minced garlic and cook until fragrant, 30 seconds, being careful not to scorch the delicate garlic.
4. Pour in 4 cups chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot for enhanced flavor.
5. Add shredded rotisserie chicken, 1 cup sliced carrots, 1/2 cup frozen peas, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
6. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt until thoroughly combined.
7. Create a well in the dry ingredients and pour in 3/4 cup whole milk and 2 tablespoons melted unsalted butter, mixing just until a shaggy dough forms without overworking.
8. Cancel “Sauté” function and drop tablespoon-sized portions of dumpling dough directly onto the simmering broth mixture.
9. Secure lid, set valve to “Sealing,” and select “Pressure Cook” on high for 8 minutes followed by a 5-minute natural release.
10. Carefully perform a quick release for remaining pressure, then remove lid away from your face to avoid steam.
11. Gently stir dumplings once to coat in the thickened broth before serving. Ultimately, this dish achieves remarkable complexity with its tender shredded chicken suspended in a velvety broth, while the dumplings maintain their delicate, pillowy texture despite the pressure cooking process. Serve this comforting masterpiece in shallow bowls garnished with fresh parsley, allowing the aromatic steam to envelop you as you break through the fluffy dumplings into the rich, savory depths below.

Instant Pot Rotisserie Chicken Noodle Soup

Vividly comforting and deeply nourishing, this Instant Pot rotisserie chicken noodle soup transforms humble ingredients into an elegant bowl of warmth. The pressure cooker method coaxes maximum flavor from the bones while keeping the chicken beautifully tender. Within minutes, your kitchen will be filled with the aromatic promise of a meal that feels both sophisticated and soul-satisfying.

Ingredients

– 1 tablespoon olive oil
– 1 cup diced yellow onion
– 1 cup sliced carrots
– 1 cup sliced celery
– 4 cups chicken broth
– 1 rotisserie chicken carcass with some meat attached
– 2 cups shredded rotisserie chicken meat
– 8 ounces egg noodles
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/4 cup chopped fresh parsley

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon olive oil until shimmering, about 2 minutes.
2. Add 1 cup diced yellow onion, 1 cup sliced carrots, and 1 cup sliced celery to the pot, sautéing until the onions become translucent, about 5 minutes.
3. Pour in 4 cups chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot for enhanced flavor.
4. Place the rotisserie chicken carcass with remaining meat into the broth mixture.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 15 minutes.
6. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
7. Remove the chicken carcass using tongs, letting it cool slightly before shredding any remaining meat from the bones.
8. Discard the bones and return all shredded chicken meat to the pot, including the 2 cups reserved shredded rotisserie chicken.
9. Stir in 8 ounces egg noodles, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
10. Select “Sauté” function again and cook until the noodles are al dente, about 6-8 minutes, stirring occasionally to prevent sticking.
11. Turn off the Instant Pot and stir in 1/4 cup chopped fresh parsley just before serving.
Unbelievably silky broth clings to perfectly cooked noodles, while the dual chicken preparation creates layers of flavor that taste like they simmered for hours. The carrots and celery retain just enough bite to provide satisfying texture against the tender shredded chicken. For an elegant presentation, garnish with additional fresh parsley and serve in deep bowls with crusty artisan bread for dipping into the rich, golden broth.

Instant Pot Rotisserie Chicken Burrito Bowls

Perfectly balancing convenience with gourmet appeal, these Instant Pot Rotisserie Chicken Burrito Bowls transform humble ingredients into a vibrant, satisfying meal. The pressure cooker effortlessly melds flavors while preserving the tender texture of pre-cooked chicken, creating a dish that feels both indulgent and wholesome. With layers of spice-infused rice, black beans, and fresh toppings, each component harmonizes for a truly elevated weeknight dinner.

Ingredients

• 1 tbsp olive oil
• 1 cup white rice
• 1 ½ cups chicken broth
• 1 tsp chili powder
• ½ tsp cumin
• 2 cups shredded rotisserie chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup pico de gallo
• ½ cup shredded Monterey Jack cheese
• ¼ cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Set the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Add 1 cup white rice and toast for 3 minutes, stirring constantly until lightly golden and fragrant.
3. Pour in 1 ½ cups chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
4. Stir in 1 tsp chili powder and ½ tsp cumin until evenly distributed throughout the liquid.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes.
6. Allow natural pressure release for 10 minutes, then carefully quick release any remaining steam.
7. Fluff the rice with a fork to separate grains and create a light, fluffy texture.
8. Gently fold in 2 cups shredded rotisserie chicken, 1 can black beans, and 1 cup corn kernels until fully incorporated.
9. Let the mixture rest for 5 minutes to allow the chicken to warm through and flavors to meld.
10. Divide the mixture among serving bowls and top with 1 cup pico de gallo, ½ cup shredded Monterey Jack cheese, and ¼ cup chopped fresh cilantro.
11. Serve immediately with lime wedges for squeezing over each bowl.

Glistening with melted cheese and brightened by fresh lime, these bowls offer a delightful contrast of creamy beans against fluffy, spice-infused rice. The rotisserie chicken remains remarkably tender, absorbing the aromatic cumin and chili powder while maintaining its savory depth. For an elegant presentation, layer the components in clear glass bowls or garnish with extra cilantro sprigs and a drizzle of crema.

Instant Pot Rotisserie Chicken Quesadillas

Zesty yet sophisticated, these Instant Pot Rotisserie Chicken Quesadillas transform humble ingredients into a culinary delight that marries convenience with gourmet flair. Perfectly golden tortillas envelop a savory filling of tender chicken and melted cheese, creating a dish that’s both comforting and elegantly simple.

Ingredients

• 2 cups shredded rotisserie chicken
• 4 large flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder

Instructions

1. Combine 2 cups shredded rotisserie chicken, 1/2 cup diced red onion, 1/4 cup chopped fresh cilantro, 1 tsp chili powder, 1/2 tsp ground cumin, and 1/4 tsp garlic powder in a medium bowl, mixing thoroughly to distribute spices evenly.
2. Heat 1 tbsp olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Place one flour tortilla in the skillet and sprinkle 1/4 of the 1 1/2 cups shredded Monterey Jack cheese evenly over half of the tortilla.
4. Spoon 1/4 of the chicken mixture over the cheese, then fold the empty half of the tortilla over the filling, pressing gently with a spatula.
5. Cook for 3-4 minutes until the bottom is golden brown with crisp spots, then flip carefully using a wide spatula.
6. Cook for another 3-4 minutes until the second side is equally golden and the cheese is fully melted, listening for a faint sizzle to indicate proper browning.
7. Transfer the quesadilla to a cutting board and repeat steps 3-6 with remaining tortillas and filling.
8. Let each quesadilla rest for 1 minute before slicing into wedges to allow the cheese to set slightly for cleaner cuts.

Wonderfully crisp on the outside with a molten, savory interior, these quesadillas offer a delightful contrast in textures. The subtle smokiness from the spices complements the rich cheese, while serving them with a bright salsa or creamy avocado slices elevates the experience into a complete meal.

Instant Pot Rotisserie Chicken Fried Rice

Meticulously transforming humble ingredients into an elegant weeknight masterpiece, this Instant Pot Rotisserie Chicken Fried Rice elevates convenience cooking with sophisticated flavors and textures. Perfectly seasoned rice absorbs the rich essence of rotisserie chicken while vibrant vegetables add both color and crisp-tender bite. This single-pot wonder delivers restaurant-quality results with the effortless precision that modern home cooks deserve.

Ingredients

– 2 cups long-grain white rice
– 3 cups water
– 2 tbsp vegetable oil
– 1 cup diced yellow onion
– 1 cup diced carrots
– 2 cups shredded rotisserie chicken
– 3 tbsp soy sauce
– 2 large eggs
– 1 cup frozen peas
– 2 tbsp sesame oil
– 1 tsp ground black pepper

Instructions

1. Rinse 2 cups long-grain white rice under cold running water until water runs clear to remove excess starch.
2. Combine rinsed rice and 3 cups water in Instant Pot, ensuring rice is fully submerged.
3. Secure lid and set Instant Pot to High Pressure for 4 minutes, then allow natural pressure release for 10 minutes.
4. While rice cooks, heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add 1 cup diced yellow onion and 1 cup diced carrots to skillet, sautéing for 5 minutes until onions are translucent.
6. Push vegetables to skillet’s perimeter, creating a well in the center for even cooking.
7. Crack 2 large eggs into center well, scrambling continuously with a spatula for 1 minute until softly set.
8. Incorporate 2 cups shredded rotisserie chicken and 1 cup frozen peas, stirring to combine all ingredients.
9. Fluff cooked rice with a fork to separate grains before adding to skillet mixture.
10. Drizzle 3 tbsp soy sauce and 2 tbsp sesame oil over rice mixture, tossing thoroughly to coat every grain.
11. Season with 1 tsp ground black pepper, continuing to stir-fry for 3 minutes until heated through and lightly crisped.
12. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld. What makes this dish truly exceptional is the contrasting textures—fluffy rice grains against crisp vegetables and tender chicken—all unified by the umami-rich soy and aromatic sesame oil. Consider serving it in hollowed-out bell peppers for an elegant presentation, or top with crispy fried shallots for added crunch that complements the dish’s sophisticated flavor profile.

Instant Pot Rotisserie Chicken Pot Pie

Nestled between the crisp autumn air and cozy kitchen comforts, this Instant Pot Rotisserie Chicken Pot Pie transforms humble ingredients into a sophisticated, soul-warming masterpiece. Nothing satisfies quite like tender chicken and vegetables enveloped in a rich, velvety gravy, all crowned with golden, flaky puff pastry. Perfect for busy weeknights yet elegant enough for weekend entertaining, this dish delivers restaurant-quality results with remarkable ease.

Ingredients

– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 cups shredded rotisserie chicken
– 1 cup frozen peas
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1 sheet frozen puff pastry, thawed
– 1 large egg, beaten

Instructions

1. Select the “Sauté” function on your Instant Pot and melt 2 tbsp unsalted butter until foaming subsides.
2. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks; sauté for 5 minutes until onions turn translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle 1/4 cup all-purpose flour over vegetables, stirring constantly for 2 minutes to cook out the raw flour taste.
5. Gradually pour in 1 cup chicken broth while scraping the bottom to prevent burning.
6. Add 1/2 cup heavy cream, 2 cups shredded rotisserie chicken, 1 cup frozen peas, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt.
7. Lock the Instant Pot lid and set to “Manual/Pressure Cook” on High Pressure for 3 minutes.
8. Once cooking completes, perform a Quick Pressure Release by turning the valve.
9. Preheat your oven to 400°F while the filling rests.
10. Transfer the hot filling to a 9-inch pie dish, spreading it evenly.
11. Drape 1 thawed puff pastry sheet over the filling, trimming excess and crimping edges with a fork.
12. Brush the pastry evenly with 1 beaten egg for a golden finish.
13. Cut 3-4 small slits in the pastry center to allow steam to escape.
14. Bake at 400°F for 20-25 minutes until the crust is puffed and deep golden brown.
15. Let the pot pie rest for 10 minutes before serving to allow the filling to thicken.

Hearty and deeply comforting, the flaky, buttery crust gives way to a luxuriously creamy filling studded with sweet peas and tender chicken. For an elegant presentation, serve individual portions in ramekins, garnished with fresh thyme sprigs alongside a crisp green salad. The harmonious blend of savory herbs and rich textures makes this pot pie equally suited for casual family dinners or impromptu gatherings with friends.

Instant Pot Rotisserie Chicken Chili

Perfectly balancing convenience with sophisticated flavor, this Instant Pot Rotisserie Chicken Chili transforms humble ingredients into an elegant, comforting meal. Prepared in under an hour, it delivers the deep, slow-cooked taste of traditional chili with the modern ease of pressure cooking. Particularly suited for busy weeknights when time is precious but quality remains non-negotiable.

Ingredients

– 2 tbsp olive oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper
– 3 cups shredded rotisserie chicken
– 2 (15 oz) cans kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 4 cups chicken broth
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chopped fresh cilantro

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons of olive oil until shimmering, about 2 minutes.
2. Add 1 large diced yellow onion and cook until translucent and fragrant, approximately 4-5 minutes, stirring occasionally.
3. Stir in 4 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in 1/4 cup of the 4 cups chicken broth to deglaze the pot, scraping any browned bits from the bottom with a wooden spoon to prevent burning.
6. Add 3 cups shredded rotisserie chicken, 2 cans drained kidney beans, 1 can diced tomatoes, remaining chicken broth, 1 teaspoon salt, and 1/2 teaspoon black pepper.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 15 minutes.
8. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure before opening the lid.
9. Stir in 1/4 cup chopped fresh cilantro just before serving.

Delightfully textured with tender chicken and creamy beans suspended in a richly spiced broth, this chili achieves remarkable depth through careful layering of toasted spices. The subtle smokiness from paprika complements the bright freshness of cilantro, creating a balanced bowl that feels both rustic and refined. Consider serving it over creamy polenta or with warm cornbread for a complete meal that elevates simple comfort food to dinner party status.

Instant Pot Rotisserie Chicken Mac and Cheese

Delightfully combining the comforting familiarity of childhood macaroni with the sophisticated depth of rotisserie chicken, this Instant Pot creation transforms simple ingredients into an elegant weeknight masterpiece. Drawing inspiration from professional kitchens yet designed for home cooks, this dish achieves remarkable creaminess and flavor complexity with minimal effort.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 2 cloves minced garlic
• 3 cups rotisserie chicken, shredded
• 1 pound elbow macaroni
• 4 cups chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon olive oil until shimmering, about 2 minutes.
2. Add 1 cup diced yellow onion and cook until translucent, approximately 4 minutes, stirring frequently to prevent burning.
3. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds, being careful not to scorch the garlic.
4. Add 1 pound elbow macaroni, 4 cups chicken broth, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika to the pot.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 4 minutes.
6. Once cooking completes, carefully perform a quick release by turning the valve to “Venting” until the float valve drops.
7. Open the lid and immediately stir in 1 cup heavy cream to stop the cooking process and create a creamy base.
8. Gradually add 2 cups shredded sharp cheddar cheese, 1 cup shredded Gruyère cheese, and 1/4 cup grated Parmesan cheese while stirring constantly to achieve a smooth emulsion.
9. Fold in 3 cups shredded rotisserie chicken and 2 tablespoons unsalted butter until the chicken is heated through and the butter is fully incorporated.
10. Garnish with 1/4 cup chopped fresh parsley just before serving to maintain its vibrant color and fresh flavor.

Luxuriously creamy with distinct cheese layers that meld beautifully, this mac and cheese boasts perfectly al dente pasta enveloped in a velvety sauce. The rotisserie chicken adds savory depth and tender texture contrasts, while the smoked paprika provides subtle smoky undertones. Consider serving in individual cast iron skillets topped with buttery breadcrumbs for an elegant presentation that maintains the dish’s comforting warmth.

Instant Pot Rotisserie Chicken Caesar Salad Wraps

Glistening with Mediterranean inspiration, these Instant Pot Rotisserie Chicken Caesar Salad Wraps transform humble ingredients into an elegant handheld meal. Perfectly seasoned chicken mingles with crisp romaine and creamy dressing, all enveloped in warm tortillas for a sophisticated yet approachable lunch or light dinner. This recipe delivers restaurant-quality results with remarkable ease, making it ideal for busy weeknights or impromptu entertaining.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1/2 cup chicken broth
– 1/3 cup mayonnaise
– 2 tbsp grated Parmesan cheese
– 1 tbsp lemon juice
– 1 tsp Dijon mustard
– 1 garlic clove, minced
– 4 large flour tortillas
– 4 cups chopped romaine lettuce
– 1/4 cup shaved Parmesan cheese

Instructions

1. Place 1.5 lbs boneless, skinless chicken breasts in the Instant Pot.
2. Drizzle 1 tbsp olive oil over the chicken.
3. Sprinkle 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp black pepper, and 1/2 tsp salt evenly over the chicken.
4. Pour 1/2 cup chicken broth around the chicken, being careful not to wash off the seasonings.
5. Secure the Instant Pot lid and set the valve to sealing position.
6. Cook on high pressure for 10 minutes, then allow natural pressure release for 5 minutes before quick releasing remaining pressure.
7. Transfer chicken to a cutting board and shred using two forks, discarding any excess liquid.
8. In a medium bowl, whisk together 1/3 cup mayonnaise, 2 tbsp grated Parmesan cheese, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 minced garlic clove until smooth.
9. Add shredded chicken to the dressing mixture and toss until thoroughly coated.
10. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
11. Divide 4 cups chopped romaine lettuce evenly among the center of each tortilla.
12. Top each with equal portions of the chicken mixture.
13. Sprinkle 1/4 cup shaved Parmesan cheese evenly over the chicken.
14. Fold the bottom edge of each tortilla over the filling, then fold in the sides and roll tightly away from you to form secure wraps.
15. Cut each wrap diagonally in half for elegant presentation. Buttery tortillas yield to a satisfying crunch of fresh romaine, while the garlicky chicken provides a creamy, savory contrast that lingers pleasantly on the palate. For an elevated presentation, serve these wraps alongside marinated artichoke hearts or roasted cherry tomatoes drizzled with balsamic glaze.

Instant Pot Rotisserie Chicken BBQ Sliders

Warm, tender rotisserie-style chicken transforms into the ultimate weeknight hero when paired with tangy barbecue sauce and nestled between soft slider buns. This Instant Pot adaptation delivers all the comforting flavors of slow-roasted chicken in a fraction of the time, making elegant entertaining remarkably accessible. The pressure cooker ensures exceptionally moist meat that shreds effortlessly, ready to be dressed in your favorite sauce.

Ingredients

– 2 lbs boneless, skinless chicken breasts
– 1 cup chicken broth
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp onion powder
– 1/2 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup barbecue sauce
– 12 slider buns
– 1 cup coleslaw mix

Instructions

1. Pat chicken breasts completely dry with paper towels to ensure proper browning.
2. Select “Sauté” function on Instant Pot and heat olive oil until shimmering, about 2 minutes.
3. Season chicken evenly on all sides with garlic powder, smoked paprika, onion powder, dried thyme, salt, and black pepper.
4. Sear chicken in hot oil for 3 minutes per side until golden brown crust forms.
5. Pour chicken broth into Instant Pot, using wooden spoon to scrape any browned bits from bottom.
6. Secure lid and set valve to “Sealing” position.
7. Cook on High Pressure for 10 minutes, then allow natural pressure release for 5 minutes.
8. Quick release remaining pressure by carefully turning valve to “Venting” position.
9. Transfer chicken to cutting board using tongs, reserving cooking liquid.
10. Shred chicken with two forks, discarding any remaining fat or connective tissue.
11. Return shredded chicken to Instant Pot and stir in barbecue sauce until thoroughly coated.
12. Select “Keep Warm” function and let chicken mixture simmer for 5 minutes to meld flavors.
13. Toast slider buns in 350°F oven for 4-6 minutes until lightly golden around edges.
14. Spoon generous portion of barbecue chicken onto bottom half of each toasted bun.
15. Top chicken with 2 tablespoons of coleslaw mix per slider.
16. Cover with top bun halves and serve immediately.

Keeping the slider buns slightly toasted provides crucial structural integrity against the saucy chicken, while the cool coleslaw offers refreshing contrast to the smoky-sweet barbecue. For an elegant presentation, arrange sliders on a wooden board garnished with pickle spears and serve with crisp sweet potato fries—the perfect balance of sophisticated flavors and casual comfort.

Instant Pot Rotisserie Chicken and Wild Rice Casserole

Glistening with golden-brown perfection, this Instant Pot casserole transforms humble ingredients into an elegant comfort dish that marries the savory depth of rotisserie chicken with the nutty complexity of wild rice. Perfect for busy weeknights yet sophisticated enough for casual entertaining, this one-pot wonder delivers restaurant-quality flavors with remarkable ease. The pressure cooker method ensures perfectly cooked rice and tender chicken in a fraction of the traditional baking time.

Ingredients

– 2 cups rotisserie chicken, shredded
– 1 cup wild rice blend
– 1 medium yellow onion, diced
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. Set the Instant Pot to sauté mode and heat 2 tablespoons olive oil until shimmering.
2. Add 1 diced yellow onion and 2 chopped celery stalks, sautéing for 4-5 minutes until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until aromatic but not browned.
4. Add 1 cup wild rice blend to the pot, toasting for 1 minute to enhance its nutty flavor.
5. Pour in 4 cups chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
6. Secure the lid, set the valve to sealing position, and pressure cook on high for 25 minutes.
7. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
8. Stir in 2 cups shredded rotisserie chicken, 1 cup heavy cream, and 1/2 cup grated Parmesan cheese until fully incorporated.
9. Add 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/4 teaspoon salt, stirring gently to combine.
10. Let the casserole rest for 5 minutes off heat to allow the sauce to thicken slightly.
Warm and comforting, this casserole boasts a luxurious creamy texture that clings to each grain of wild rice while maintaining distinct bite. The shredded chicken remains remarkably tender, absorbing the rich Parmesan and herb-infused sauce that balances the earthiness of the wild rice blend. Consider serving it in shallow bowls garnished with fresh parsley, or pair it with roasted asparagus for a complete meal that feels both rustic and refined.

Instant Pot Rotisserie Chicken Fajitas

Nestled between the convenience of modern pressure cooking and the vibrant flavors of Tex-Mex tradition, these Instant Pot Rotisserie Chicken Fajitas transform humble ingredients into an elegant weeknight feast. Perfectly tender chicken mingles with caramelized peppers and onions, all infused with smoky spices that dance on the palate. This streamlined approach delivers restaurant-quality results with minimal effort, making it an indispensable addition to any home cook’s repertoire.

Ingredients

– 2 tbsp olive oil
– 1 large yellow onion
– 1 red bell pepper
– 1 green bell pepper
– 1 rotisserie chicken
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
– 1/2 cup chicken broth
– 2 tbsp fresh lime juice
– 8 flour tortillas

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons of olive oil until shimmering, about 2 minutes.
2. Slice 1 large yellow onion into 1/4-inch strips and add to the pot, sautéing until translucent, about 3 minutes.
3. Cut 1 red bell pepper and 1 green bell pepper into 1/4-inch strips and add to the onions, cooking until slightly softened, about 4 minutes.
4. Shred the meat from 1 rotisserie chicken, discarding skin and bones, and add 3 cups of shredded chicken to the pot.
5. Sprinkle 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper over the chicken and vegetables.
6. Stir the spice mixture into the chicken and vegetables until evenly coated, about 1 minute.
7. Pour 1/2 cup chicken broth into the pot, scraping any browned bits from the bottom with a wooden spoon.
8. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 3 minutes.
9. Once cooking completes, carefully perform a quick release by turning the valve to “Venting” until the float valve drops.
10. Open the lid and stir in 2 tablespoons fresh lime juice until fully incorporated.
11. Warm 8 flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.

Juicy strands of rotisserie chicken absorb the smoky spice blend while maintaining their succulent texture, contrasted by the crisp-tender peppers and sweet caramelized onions. The bright acidity of fresh lime cuts through the richness, creating a beautifully balanced filling that sings in warm tortillas. For an elegant presentation, serve family-style with colorful garnishes like avocado crema and pickled red onions, transforming this quick meal into a festive centerpiece.

Instant Pot Rotisserie Chicken Stuffed Peppers

Masterfully transforming humble ingredients into an elegant weeknight dinner, these Instant Pot stuffed peppers combine the comforting flavors of rotisserie chicken with vibrant bell peppers in a dish that feels both sophisticated and approachable. Moist, perfectly seasoned filling nestles inside tender-crisp pepper halves, creating a balanced meal that delivers restaurant-quality results with minimal effort.

Ingredients

• 4 large bell peppers
• 2 cups shredded rotisserie chicken
• 1 cup cooked white rice
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 cup chicken broth

Instructions

1. Slice bell peppers in half lengthwise and remove seeds and membranes, creating 8 pepper halves.
2. In a large bowl, combine shredded rotisserie chicken, cooked white rice, marinara sauce, mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder, black pepper, and salt until fully incorporated.
3. Brush the inside of each pepper half with olive oil to prevent sticking and enhance browning.
4. Evenly divide the chicken and rice mixture among the pepper halves, packing it gently but not too tightly to allow steam circulation.
5. Pour chicken broth into the Instant Pot and place the trivet inside.
6. Arrange stuffed peppers in a single layer on the trivet, stacking carefully if necessary.
7. Secure the lid and set the valve to sealing position.
8. Cook on high pressure for 6 minutes, then allow natural pressure release for 5 minutes before quick releasing remaining pressure.
9. Carefully remove peppers using tongs and transfer to a baking sheet.
10. Broil peppers for 2-3 minutes until cheese is golden and bubbly, watching closely to prevent burning.
11. Let peppers rest for 3 minutes before serving to allow filling to set properly.

Unbelievably tender yet maintaining structural integrity, these peppers offer a delightful contrast between the creamy, savory filling and the slightly crisp pepper vessel. The broiling step creates an irresistible cheesy crust that complements the subtle sweetness of the peppers, while the Italian seasoning infuses every bite with aromatic depth. Serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or top with fresh basil for a bright, herbaceous finish.

Instant Pot Rotisserie Chicken Shepherd’s Pie

Oftentimes, the most comforting dishes are those that transform humble ingredients into something truly extraordinary. Our Instant Pot Rotisserie Chicken Shepherd’s Pie achieves precisely this, layering tender shredded chicken with vibrant vegetables beneath a cloud of creamy mashed potatoes in a fraction of the traditional time. This elegant yet approachable casserole delivers all the cozy satisfaction of the classic, reimagined for the modern kitchen.

Ingredients

– 2 tbsp olive oil
– 1 cup diced yellow onion
– 1 cup diced carrots
– 1 cup frozen peas
– 3 cups shredded rotisserie chicken
– 1 cup chicken broth
– 1 tbsp tomato paste
– 1 tsp Worcestershire sauce
– 1/2 tsp dried thyme
– 4 cups prepared mashed potatoes
– 1/2 cup shredded cheddar cheese

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tbsp olive oil until shimmering, about 2 minutes.
2. Add 1 cup diced yellow onion and 1 cup diced carrots, sautéing until onions turn translucent and carrots begin to soften, approximately 5 minutes.
3. Stir in 1 cup chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot for enhanced flavor.
4. Add 1 tbsp tomato paste, 1 tsp Worcestershire sauce, and 1/2 tsp dried thyme, stirring continuously until fully incorporated.
5. Mix in 3 cups shredded rotisserie chicken and 1 cup frozen peas, ensuring all ingredients are evenly distributed.
6. Cancel the “Sauté” function and spread the chicken mixture into an even layer using a spatula.
7. Carefully spoon 4 cups prepared mashed potatoes over the chicken mixture, creating a smooth, sealed layer to prevent steam from bubbling through.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
9. Once cooking completes, allow natural pressure release for 10 minutes before carefully performing a quick release for any remaining pressure.
10. Remove the lid and sprinkle 1/2 cup shredded cheddar cheese evenly over the mashed potato topping.
11. Let rest for 5 minutes to allow the filling to thicken slightly before serving. Such a satisfying dish presents a beautiful contrast between the savory, herb-infused chicken filling and the velvety potato blanket above. Serve individual portions in shallow bowls to showcase the layers, perhaps accompanied by a crisp green salad to complement the richness.

Instant Pot Rotisserie Chicken Tortilla Soup

Brimming with the comforting aromas of slow-simmered broth and tender chicken, this Instant Pot rendition of tortilla soup transforms humble ingredients into an elegant weeknight masterpiece. By harnessing the pressure cooker’s efficiency, we achieve the complex flavors of traditional rotisserie-style chicken soup in a fraction of the time, creating a dish that feels both rustic and refined.

Ingredients

– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 (14.5 oz) can diced tomatoes
– 4 cups chicken broth
– 1 lb rotisserie chicken, shredded
– 1 (15 oz) can black beans, rinsed
– 1 cup frozen corn
– 1 lime, juiced
– 1/4 cup fresh cilantro, chopped

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon of olive oil until shimmering, about 2 minutes.
2. Add 1 diced medium yellow onion and cook until translucent, 4-5 minutes, stirring frequently to prevent burning.
3. Stir in 3 minced garlic cloves and cook until fragrant, 30 seconds, being careful not to let the garlic brown.
4. Add 1 tablespoon chili powder and 1 teaspoon ground cumin, toasting the spices for 1 minute until aromatic.
5. Pour in 1 can of diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
6. Add 4 cups chicken broth, 1 pound shredded rotisserie chicken, 1 can rinsed black beans, and 1 cup frozen corn.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
8. Once cooking completes, allow natural pressure release for 10 minutes before carefully turning the valve to “Venting.”
9. Stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro until evenly distributed.

Perfectly balanced between hearty and brothy, this soup offers tender shreds of chicken suspended in a richly spiced tomato broth. The black beans provide creamy texture against the sweet pop of corn, while the fresh lime brightens each spoonful. For an elegant presentation, top with crispy tortilla strips, diced avocado, and a drizzle of crema.

Summary

Just imagine—18 delicious, easy-to-make rotisserie chicken dishes right in your Instant Pot! From cozy soups to hearty meals, these recipes are perfect for busy weeknights. We’d love to hear which one becomes your go-to—drop a comment with your favorite, and don’t forget to share this roundup on Pinterest so fellow home cooks can enjoy the flavor, too!

Laura Hauser

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