Kick those weeknight dinner blues to the curb! We’ve gathered 27 unbelievable Instant Pot chicken recipes that are all about quick, delicious comfort. From creamy pastas to zesty tacos, these dishes promise to save your evening. Ready to transform your routine? Let’s dive into the list—your new favorite dinner is waiting!
Garlic Butter Instant Pot Chicken and Rice
Nervous about weeknight dinners? Fear not, because this one-pot wonder is here to save the day—it’s basically a hug in a pot, with garlic butter doing all the heavy lifting. Seriously, your Instant Pot is about to become your new best friend, and your taste buds will throw a party.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil (or any neutral oil)
– 4 tbsp unsalted butter
– 4 cloves garlic, minced (use more for extra kick)
– 1 cup long-grain white rice, rinsed
– 1.5 cups chicken broth (low-sodium preferred)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1/4 tsp paprika (optional for color)
– 2 tbsp chopped fresh parsley, for garnish
Instructions
1. Turn on the Instant Pot and select the “Sauté” function. Let it heat for 2 minutes until the display reads “Hot.”
2. Add 1 tbsp olive oil to the pot, swirling to coat the bottom evenly.
3. Place 1.5 lbs cubed chicken breasts in the pot in a single layer, cooking for 3–4 minutes until lightly browned on all sides—no need to cook through completely.
4. Push the chicken to one side of the pot and add 4 tbsp butter to the empty space, letting it melt for about 1 minute.
5. Stir in 4 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Add 1 cup rinsed rice to the pot, stirring to coat it in the garlic butter mixture for 1 minute to toast lightly.
7. Pour in 1.5 cups chicken broth, scraping the bottom with a wooden spoon to deglaze and prevent the “Burn” warning.
8. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika, stirring everything together.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on “Manual High” for 8 minutes.
10. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
11. Open the lid and fluff the rice with a fork, letting it sit for 2 minutes to absorb any excess liquid.
12. Garnish with 2 tbsp chopped fresh parsley before serving.
Ready to dig in? The rice comes out fluffy and infused with that rich garlic butter, while the chicken stays juicy and tender—no dry bites here! Serve it straight from the pot for a cozy family meal, or top it with a squeeze of lemon for a bright twist that’ll make everyone ask for seconds.
Creamy Tuscan Instant Pot Chicken with Spinach and Sun-Dried Tomatoes
Whew, who knew your Instant Pot could moonlight as a Tuscan villa? This creamy, dreamy chicken dish is about to become your weeknight superhero, packing all the cozy Italian flavors without the fuss of a plane ticket. Get ready to impress your taste buds (and maybe your family) with minimal effort and maximum deliciousness.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (or thighs for extra juiciness)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt (adjust to taste)
– 1/2 tsp black pepper
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes in oil, drained and chopped (save the oil for extra flavor)
– 1 cup low-sodium chicken broth
– 1 cup heavy cream
– 1 tsp dried Italian seasoning
– 1/4 tsp red pepper flakes (optional, for a kick)
– 4 cups fresh baby spinach
– 1/2 cup grated Parmesan cheese
– Fresh basil for garnish (optional)
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Season 1.5 lbs chicken breasts evenly with 1 tsp kosher salt and 1/2 tsp black pepper on both sides.
3. Add the chicken to the pot and sear for 3 minutes per side until golden brown—don’t overcrowd; work in batches if needed for a better crust.
4. Remove the chicken and set aside on a plate, then add 1 diced onion to the pot and cook for 3 minutes until softened.
5. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant to avoid burning.
6. Add 1/2 cup chopped sun-dried tomatoes, 1 cup chicken broth, 1 cup heavy cream, 1 tsp Italian seasoning, and 1/4 tsp red pepper flakes, scraping the bottom to deglaze any browned bits.
7. Return the chicken to the pot, secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes.
8. Once done, perform a quick release by carefully turning the valve to “Venting”—stand back to avoid steam burns.
9. Remove the chicken and shred it with two forks, then stir it back into the sauce.
10. Add 4 cups baby spinach and 1/2 cup Parmesan cheese, stirring until the spinach wilts and the cheese melts, about 2 minutes.
11. Taste and adjust seasoning if needed, then garnish with fresh basil if using.
Buttery, rich, and packed with savory depth, this dish boasts a velvety sauce that clings to every bite of tender chicken. Serve it over pasta or crusty bread to soak up all that goodness, or keep it low-carb with a side of zucchini noodles—either way, it’s a flavor fiesta that’ll have everyone asking for seconds!
Instant Pot Honey Garlic Chicken Thighs
Unbelievably, your Instant Pot is about to become your new best friend for whipping up a sticky-sweet, garlicky chicken dish that’ll have everyone licking their plates. This honey garlic chicken thighs recipe is the ultimate weeknight hero—fast, flavorful, and fuss-free, with a sauce so good you’ll want to drink it (but maybe don’t).
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1 tbsp olive oil (or any neutral oil)
– 1/2 cup honey
– 1/3 cup low-sodium soy sauce
– 6 cloves garlic, minced
– 1 tbsp rice vinegar
– 1 tsp ground ginger
– 1/2 tsp red pepper flakes (optional, for a kick)
– 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
– Chopped green onions and sesame seeds for garnish
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a good sear.
2. Turn the Instant Pot to “Sauté” mode and heat the olive oil until shimmering, about 2 minutes.
3. Add the chicken thighs in a single layer and sear for 3-4 minutes per side until golden brown, working in batches if needed to avoid overcrowding.
4. Remove the chicken and set aside on a plate, then cancel the “Sauté” mode.
5. In a small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, ground ginger, and red pepper flakes (if using).
6. Pour the sauce mixture into the Instant Pot, scraping up any browned bits from the bottom with a wooden spoon for extra flavor.
7. Return the chicken thighs to the pot, nestling them into the sauce.
8. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
9. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
10. Remove the chicken thighs and set aside, then turn the Instant Pot to “Sauté” mode again.
11. Stir the cornstarch slurry into the sauce and simmer for 2-3 minutes, stirring constantly, until thickened to a glossy consistency.
12. Return the chicken to the pot, tossing to coat evenly in the sauce, and cook for 1 minute to reheat.
13. Serve the chicken thighs drizzled with extra sauce and garnished with chopped green onions and sesame seeds.
Mouthwateringly tender, these chicken thighs boast a perfect balance of sweet honey and savory garlic, with a sticky glaze that clings to every bite. Pair them over fluffy rice or with steamed veggies to soak up that irresistible sauce, and watch them disappear faster than you can say “seconds, please!”
Lemon Herb Instant Pot Whole Chicken
Brace yourself, chicken lovers, because we’re about to turn your Instant Pot into a poultry powerhouse! This Lemon Herb Instant Pot Whole Chicken is the juicy, flavor-packed hero your weeknight dinners have been dreaming of—no fuss, no dry meat, just pure deliciousness.
Serving: 4-6 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 1 whole chicken (about 4-5 lbs), patted dry
– 2 tbsp olive oil (or any neutral oil)
– 1 lemon, sliced into rounds
– 4 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tbsp dried thyme
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1 cup chicken broth (low-sodium recommended)
Instructions
1. Pat the whole chicken dry with paper towels to ensure crispy skin later.
2. In a small bowl, mix olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper to form a paste.
3. Rub the herb paste evenly all over the chicken, including under the skin for maximum flavor.
4. Place lemon slices inside the chicken cavity and around the bottom of the Instant Pot.
5. Pour chicken broth into the Instant Pot to prevent burning and add moisture.
6. Set the Instant Pot to high pressure and cook for 30 minutes, allowing natural pressure release for 10 minutes afterward.
7. Check the internal temperature with a meat thermometer; it should read 165°F in the thickest part of the thigh.
8. Carefully remove the chicken and let it rest for 5-10 minutes before carving.
9. Serve the chicken with the lemony juices from the pot as a light sauce.
That’s it—tender, fall-off-the-bone chicken with a zesty, herbaceous kick! The texture is incredibly moist, thanks to the pressure cooking, and the lemon infuses every bite with a bright, tangy flavor. Try shredding leftovers into tacos or tossing with pasta for a quick, creative meal that’ll have everyone asking for seconds.
Instant Pot Chicken Alfredo Pasta
Dreading another weeknight dinner dilemma? Fear not, hungry friends! This Instant Pot Chicken Alfredo Pasta is here to rescue you from the clutches of takeout menus with creamy, dreamy, one-pot perfection that’s faster than you can say “al dente.”
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 tsp Italian seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper
– 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 chopped fresh parsley (optional, for garnish)
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes until the display reads “Hot.”
2. Add 1 tbsp olive oil to the pot, swirling to coat the bottom evenly.
3. Place 1.5 lbs cubed chicken breasts in the pot in a single layer, cooking for 3–4 minutes without stirring to get a golden sear on one side.
4. Flip the chicken pieces and cook for another 2–3 minutes until lightly browned on all sides.
5. Add 4 cloves minced garlic, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper to the pot, stirring for 30 seconds until fragrant.
6. Pour in 1 cup low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this adds flavor and prevents a “burn” warning.
7. Break 1 lb fettuccine in half and layer it over the chicken, pressing down gently to submerge it in the liquid as much as possible.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes—the pasta will finish cooking as the pressure releases.
9. Once cooking is complete, perform a quick pressure release by carefully turning the valve to “Venting” until the float valve drops.
10. Open the lid and stir in 1 cup heavy cream and 1 cup grated Parmesan cheese until the sauce is smooth and creamy, about 1 minute.
11. Let the pasta sit for 2–3 minutes off heat to thicken slightly, stirring occasionally.
12. Garnish with 1/4 cup chopped fresh parsley if desired, and serve immediately.
Craving comfort in a bowl? This dish delivers a luxuriously creamy sauce that clings to every noodle, with tender chicken and a savory garlic-Parmesan punch that’ll have everyone begging for seconds. Try it with a side of garlic bread for dipping, or toss in some steamed broccoli for a veggie boost—either way, it’s a weeknight win!
Instant Pot Moroccan Spiced Chicken Stew
Yikes, your Instant Pot is about to become a magic carpet ride to flavor town! This Moroccan spiced chicken stew is the cozy, one-pot wonder you didn’t know you needed—think tender chicken, warm spices, and a broth that’ll make your taste buds do a happy dance, all without babysitting a simmering pot. Let’s get this party started!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks (breasts work, but thighs stay juicier)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 2 tsp ground cumin
– 1 tsp ground cinnamon
– 1 tsp smoked paprika
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper (adjust to heat preference)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup chicken broth
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 cup dried apricots, roughly chopped
– 1/2 cup pitted green olives, sliced
– Salt and freshly ground black pepper, to taste
– Fresh cilantro or parsley, chopped, for garnish
Instructions
1. Set your Instant Pot to “Sauté” on “Normal” and heat the olive oil for 2 minutes until shimmering.
2. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant—don’t let it burn!
4. Add the chicken chunks to the pot in a single layer, seasoning with salt and pepper, and sear for 3–4 minutes until lightly browned on all sides.
5. Sprinkle in the cumin, cinnamon, smoked paprika, turmeric, and cayenne pepper, stirring for 30 seconds to toast the spices and coat the chicken.
6. Pour in the diced tomatoes with their juices and chicken broth, scraping the bottom of the pot to deglaze any browned bits (this prevents a “burn” warning).
7. Add the chickpeas, dried apricots, and sliced olives, stirring gently to combine everything.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes—it’ll take about 10 minutes to come to pressure.
9. Once done, allow a 10-minute natural release, then carefully quick-release any remaining pressure by turning the valve to “Venting.”
10. Taste and adjust seasoning with more salt or pepper if needed, then ladle into bowls and garnish with fresh cilantro or parsley.
Mmm, this stew is a flavor explosion with tender chicken that falls apart, a rich, aromatic broth, and sweet-tangy pops from apricots and olives. Serve it over fluffy couscous or with crusty bread to soak up every last drop—it’s a hug in a bowl that’ll have everyone begging for seconds!
Instant Pot Chicken Fajitas
Oh, the Instant Pot—our trusty kitchen sidekick that turns ‘I’m too tired to cook’ into ‘I’m a fajita-making wizard’ in under 30 minutes. Let’s ditch the takeout menus and whip up these zesty, sizzling chicken fajitas that’ll have your taste buds doing the cha-cha. Because who says weeknight dinners can’t be a fiesta?
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips (for quicker cooking)
– 2 bell peppers, any color, sliced into strips (mix colors for vibrancy)
– 1 large onion, sliced into half-moons
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp fajita seasoning (store-bought or homemade blend)
– 1/2 cup chicken broth (low-sodium preferred)
– 2 tbsp lime juice, freshly squeezed (bottled works in a pinch)
– 8 small flour tortillas, warmed (corn tortillas for a gluten-free option)
– Optional toppings: sour cream, shredded cheese, salsa, cilantro
Instructions
1. Turn your Instant Pot to the ‘Sauté’ setting and let it heat for 2 minutes until the display reads ‘Hot.’
2. Add 2 tbsp olive oil to the pot, swirling to coat the bottom evenly.
3. Place the sliced chicken strips in a single layer and sauté for 3–4 minutes, stirring once halfway, until lightly browned on all sides—no need to cook through yet.
4. Tip: Don’t overcrowd the pot; work in batches if needed to avoid steaming the chicken.
5. Add the sliced bell peppers and onion to the pot, stirring to combine with the chicken.
6. Sprinkle 2 tbsp fajita seasoning over the mixture, tossing until everything is evenly coated for maximum flavor.
7. Pour in 1/2 cup chicken broth and 2 tbsp lime juice, scraping any browned bits from the bottom to prevent a ‘Burn’ warning.
8. Tip: Use a wooden spoon for gentle scraping to avoid scratching the pot’s surface.
9. Secure the Instant Pot lid, set the valve to ‘Sealing,’ and select ‘Manual’ or ‘Pressure Cook’ on high pressure for 5 minutes.
10. Once cooking is complete, perform a quick release by carefully turning the valve to ‘Venting’—stand back to avoid steam burns.
11. Tip: For extra tender chicken, let the pressure release naturally for 5 minutes before quick releasing.
12. Open the lid and give the fajita mixture a good stir to blend the juices.
13. Warm 8 small flour tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds.
14. Serve the chicken and veggie mixture directly from the pot, spooning it into the warmed tortillas.
15. Top with optional garnishes like sour cream, shredded cheese, salsa, or cilantro as desired.
These fajitas boast tender, juicy chicken with a smoky kick from the seasoning, paired with crisp-tender peppers and onions that soak up all the zesty broth. Try stuffing them into a burrito bowl over rice or piling them high on nachos for a fun twist—leftovers (if any!) make killer next-day tacos.
Instant Pot Buffalo Chicken Wings
Kick your game-day snack game up a notch with these Instant Pot Buffalo Chicken Wings—because who has time to babysit a deep fryer when there’s a touchdown on the line? They’re crispy, saucy, and ready to rescue your party from bland appetizers in a flash. Let’s dive in and make your taste buds do a victory dance!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs chicken wings, split into drumettes and flats (pat them dry with paper towels for crispier results)
– 1/2 cup Frank’s RedHot sauce (or your favorite hot sauce, adjust to taste)
– 1/4 cup unsalted butter, melted (use salted butter if you prefer a saltier kick)
– 1 tbsp olive oil (or any neutral oil like canola)
– 1 tsp garlic powder
– 1/2 tsp smoked paprika (adds a subtle smoky depth)
– Salt and black pepper, to season
– Blue cheese dressing, for serving (or ranch if you’re team ranch)
– Celery sticks, for serving (optional, but great for crunch)
Instructions
1. Pat the chicken wings dry with paper towels to remove excess moisture—this helps them crisp up better later.
2. Season the wings evenly with salt, black pepper, garlic powder, and smoked paprika.
3. Turn on the Instant Pot to the “Sauté” function and heat the olive oil for 1–2 minutes until shimmering.
4. Add the wings in a single layer (work in batches if needed to avoid overcrowding) and sear for 3–4 minutes per side until golden brown.
5. Tip: Don’t skip the sear—it locks in flavor and gives a head start on crispiness.
6. Cancel the “Sauté” function and pour 1 cup of water into the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom.
7. Place the trivet inside and arrange the seared wings on top in an even layer.
8. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes.
9. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
10. Tip: Natural release keeps the wings tender without overcooking.
11. While the wings cook, whisk together the Frank’s RedHot sauce and melted butter in a large bowl until smooth.
12. Use tongs to transfer the wings from the Instant Pot to the bowl with the sauce, tossing gently to coat evenly.
13. Preheat your oven’s broiler to high (about 500°F) and line a baking sheet with aluminum foil.
14. Spread the sauced wings in a single layer on the baking sheet and broil for 3–5 minutes, watching closely to avoid burning, until crispy and caramelized.
15. Tip: Broiling at the end adds that irresistible crispy texture without deep-frying.
16. Serve immediately with blue cheese dressing and celery sticks on the side.
Perfectly tangy with a kick of heat, these wings boast a tender interior and a delightfully crispy exterior that’ll have everyone reaching for more. Try piling them on a platter with extra sauce for dipping, or toss them in a salad for a spicy twist—they’re versatile enough to steal the show at any gathering!
Instant Pot Chicken Noodle Soup
Ever had one of those days where you’re craving a hug in a bowl, but your patience is thinner than a noodle? Enter the Instant Pot Chicken Noodle Soup—your ticket from frazzled to fabulous in a flash, because who has time to simmer all day when comfort’s calling? This cozy classic gets a turbocharged makeover, delivering all the soul-warming goodness without the endless wait, so you can get back to binge-watching your favorite show.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 pound boneless, skinless chicken breasts
– 1 medium yellow onion, diced
– 3 medium carrots, peeled and sliced into ¼-inch rounds
– 3 celery stalks, sliced
– 4 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 8 ounces egg noodles
– Salt and black pepper (adjust to taste)
– Fresh parsley, chopped (for garnish, optional)
Instructions
1. Set your Instant Pot to “Sauté” mode and heat the olive oil until shimmering, about 2 minutes.
2. Add the chicken breasts and sear for 3 minutes per side until lightly browned—this locks in flavor for a richer broth.
3. Remove the chicken and set aside on a plate; it’ll finish cooking later.
4. Add the diced onion, carrots, and celery to the pot, and sauté for 4 minutes until softened.
5. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Pour in the chicken broth, scraping the bottom to release any browned bits for extra depth.
7. Return the chicken to the pot, then add the bay leaves and dried thyme.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 8 minutes.
9. Once done, perform a quick release by turning the valve to “Venting”—stand back to avoid steam.
10. Carefully remove the lid, take out the chicken, and shred it with two forks on a cutting board.
11. Set the Instant Pot to “Sauté” mode again, add the egg noodles, and simmer for 5 minutes until tender, stirring occasionally to prevent sticking.
12. Tip: For al dente noodles, check at 4 minutes to avoid mushiness.
13. Return the shredded chicken to the pot, season with salt and black pepper to taste, and stir to combine.
14. Let it sit for 2 minutes off heat to allow flavors to meld.
15. Remove the bay leaves and discard them.
16. Ladle the soup into bowls and garnish with fresh parsley if desired.
Velvety broth hugs tender chicken and perfectly cooked noodles in every spoonful, with carrots and celery adding a sweet crunch that’s downright delightful. Serve it with a side of crusty bread for dipping, or get creative by tossing in a handful of spinach at the end for a veggie boost—it’s the ultimate cozy meal that’ll have everyone asking for seconds!
Instant Pot Chicken Tikka Masala
Yikes, you’ve been craving that creamy, dreamy Indian takeout but your wallet (and patience) are screaming for a break. Fear not, hungry friend—this Instant Pot Chicken Tikka Masala is about to become your new weeknight superhero, delivering restaurant-worthy flavor in a fraction of the time, with minimal fuss and maximum deliciousness.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup plain whole-milk yogurt (Greek yogurt works too, for extra tang)
– 2 tbsp lemon juice
– 1 tbsp garam masala
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp turmeric
– 1 tsp salt
– 2 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 1 (15-oz) can tomato sauce
– 1 cup heavy cream
– 1/2 cup water
– Fresh cilantro, chopped, for garnish
Instructions
1. In a large bowl, combine the chicken pieces, yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and salt. Mix thoroughly until the chicken is evenly coated. Let it marinate at room temperature for 10 minutes—this quick soak infuses flavor without the overnight wait.
2. Set your Instant Pot to “Sauté” mode on “Normal” and heat the vegetable oil until it shimmers, about 2 minutes.
3. Add the diced onion to the pot and sauté, stirring occasionally, until softened and lightly golden, about 5 minutes.
4. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant—be careful not to burn them, as it can turn bitter.
5. Pour in the tomato sauce and water, scraping the bottom of the pot to deglaze any browned bits, which adds depth to the sauce.
6. Add the marinated chicken along with any remaining marinade from the bowl, stirring to combine.
7. Secure the lid on the Instant Pot, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes. Once done, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining steam.
8. Stir in the heavy cream until fully incorporated and the sauce turns a rich, creamy orange hue.
9. Serve the chicken tikka masala hot, garnished with fresh cilantro.
Dive into this dish and you’ll be greeted by tender, spice-kissed chicken swimming in a luxuriously smooth sauce that’s just bold enough to wake up your taste buds without overwhelming them. For a fun twist, scoop it over crispy roasted potatoes or stuff it into warm naan bread for a handheld feast that’ll have everyone asking for seconds.
Instant Pot Orange Chicken
Who says takeout can’t be a weeknight hero? This Instant Pot Orange Chicken ditches the greasy boxes and delivery fees for a sweet, tangy, and seriously speedy homemade version that’ll have you doing a happy dance in your kitchen. Trust me, your taste buds (and wallet) will thank you.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too, but thighs stay juicier)
– 1/2 cup cornstarch
– 2 tbsp vegetable oil (or any neutral oil)
– 3/4 cup orange juice, freshly squeezed if you’re feeling fancy (bottled is totally fine)
– 1/3 cup low-sodium soy sauce
– 1/4 cup honey (maple syrup makes a fun swap)
– 2 tbsp rice vinegar
– 3 cloves garlic, minced (jarred garlic saves time, no judgment!)
– 1 tbsp fresh ginger, grated (or 1 tsp ground ginger in a pinch)
– 1 tsp red pepper flakes (adjust to your spice comfort zone)
– 1 tbsp orange zest (don’t skip this—it’s the flavor booster!)
– 2 green onions, thinly sliced, for garnish
– Cooked white rice, for serving
Instructions
1. Pat the chicken pieces dry with paper towels—this helps the cornstarch stick better for a crispier finish later.
2. Toss the chicken in a bowl with the cornstarch until each piece is lightly coated, shaking off any excess.
3. Set your Instant Pot to “Sauté” mode on “More” for high heat and add the vegetable oil, letting it heat for 1-2 minutes until shimmering.
4. Add the coated chicken in a single layer (work in batches if needed to avoid crowding) and cook for 3-4 minutes, stirring once, until lightly browned on all sides—no need to cook through yet!
5. Tip: Scrape up any browned bits from the bottom of the pot with a wooden spoon; those little flavor nuggets are gold for your sauce.
6. In a medium bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, minced garlic, grated ginger, red pepper flakes, and orange zest until smooth.
7. Pour the sauce mixture over the chicken in the Instant Pot, stirring gently to combine everything.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes—yes, just 5 minutes! It’ll take about 8-10 minutes to come to pressure first.
9. Once cooking is done, carefully perform a quick release by turning the valve to “Venting” (use a towel to shield your hand from steam).
10. Tip: If the sauce seems too thin, set the pot back to “Sauté” on “Normal” and simmer for 2-3 minutes, stirring often, until it thickens to a glossy, coating consistency.
11. Stir in half of the sliced green onions, then taste and adjust seasoning if needed (add a pinch of salt or extra honey here).
12. Tip: Let it sit for 2 minutes off heat—this allows the flavors to meld and the chicken to soak up that saucy goodness.
13. Serve the orange chicken hot over cooked white rice, garnished with the remaining green onions.
Yes, you’ll be hooked on that sticky-sweet glaze clinging to tender chicken bites, with a zesty orange kick and gentle heat from the pepper flakes. Try piling it into lettuce wraps for a low-carb twist, or go all out with a side of crispy roasted broccoli to soak up every last drop of sauce—leftovers (if any exist) taste even better the next day!
Instant Pot Chicken and Vegetable Stir Fry
Unbelievably, you can whip up a restaurant-worthy stir-fry in your Instant Pot without turning your kitchen into a chaotic battlefield of pans and splatters. This one-pot wonder is the ultimate weeknight hero, packing juicy chicken and crisp veggies in a savory sauce that’ll have you questioning why you ever ordered takeout. Let’s get that pot sizzling!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp vegetable oil (or any neutral oil)
– 1 cup broccoli florets
– 1 red bell pepper, sliced into thin strips
– 1 carrot, julienned or thinly sliced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1/4 tsp red pepper flakes (adjust to taste)
– 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
– Cooked rice, for serving (optional)
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes until the display reads “Hot.”
2. Add 2 tbsp vegetable oil to the pot, swirling to coat the bottom evenly.
3. Place 1 lb cubed chicken breasts in the pot in a single layer, cooking for 3-4 minutes without stirring to get a golden sear on one side.
4. Flip the chicken pieces and cook for another 2-3 minutes until lightly browned on all sides.
5. Add 3 cloves minced garlic and 1 tbsp grated ginger to the pot, stirring constantly for 30 seconds until fragrant to prevent burning.
6. Pour in 1/4 cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 tsp red pepper flakes, stirring to combine.
7. Add 1 cup broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot to the pot, tossing gently to coat with the sauce.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 2 minutes—yes, just 2 minutes!
9. Once cooking is complete, perform a quick release by carefully turning the valve to “Venting” until the pressure drops.
10. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water until smooth, then stir this slurry into the pot to thicken the sauce.
11. Set the Instant Pot back to “Sauté” mode and cook for 1-2 minutes, stirring constantly, until the sauce bubbles and thickens to a glossy consistency.
12. Turn off the Instant Pot and remove the inner pot to stop residual cooking.
Delightfully, this stir-fry emerges with tender chicken that soaks up the sweet-savory sauce, while the veggies retain a satisfying crunch—no mushy disasters here! Serve it over fluffy rice for a complete meal, or get creative by stuffing it into lettuce wraps for a low-carb twist that’s still packed with flavor.
Instant Pot BBQ Pulled Chicken
Y’all, if your weeknight dinner routine feels more like a chore than a choice, let’s shake things up with a dish that’s faster than deciding what to watch. This Instant Pot BBQ Pulled Chicken is your ticket to saucy, shreddable bliss without the babysitting—because who has time for that?
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs boneless, skinless chicken breasts (or thighs for richer flavor)
– 1 cup BBQ sauce, divided (use your favorite store-bought or homemade)
– 1/2 cup chicken broth (low-sodium preferred to control saltiness)
– 1 tbsp olive oil (or any neutral oil like avocado)
– 1 tbsp apple cider vinegar (adds a tangy kick)
– 1 tsp smoked paprika (for that smoky depth)
– 1/2 tsp garlic powder (adjust to taste if you’re a garlic fiend)
– 1/2 tsp onion powder (optional, but boosts savoriness)
– Salt and black pepper, to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning—this little trick prevents steaming.
2. Set your Instant Pot to “Sauté” mode and heat the olive oil for 1-2 minutes until shimmering.
3. Season the chicken on both sides with salt, black pepper, smoked paprika, garlic powder, and onion powder.
4. Add the chicken to the pot and sear for 3-4 minutes per side until golden brown; don’t skip this step—it locks in flavor!
5. Turn off the “Sauté” function and pour in the chicken broth and apple cider vinegar, using a wooden spoon to scrape up any browned bits from the bottom.
6. Stir in 1/2 cup of the BBQ sauce until well combined with the liquid.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on “Manual” or “Poultry” mode for 10 minutes.
8. Once done, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining steam.
9. Transfer the chicken to a cutting board and shred it using two forks—it should pull apart easily with tender, juicy strands.
10. Return the shredded chicken to the pot and stir in the remaining 1/2 cup BBQ sauce until fully coated; let it sit for 2-3 minutes on “Keep Warm” to soak up the sauce.
11. Taste and adjust seasoning with more salt or pepper if needed, but the BBQ sauce usually brings enough zing.
Perfectly succulent and infused with smoky-sweet notes, this chicken boasts a melt-in-your-mouth texture that’s ideal for piling onto buns, stuffing into tacos, or even topping a loaded baked potato for a fun twist.
Instant Pot Jerk Chicken with Pineapple
Venture beyond boring chicken dinners with this Instant Pot creation that’ll make your taste buds do a happy dance—spicy, sweet, and ready in a flash, it’s the weeknight hero you didn’t know you needed!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (or breasts if you prefer leaner meat)
– 1 cup pineapple chunks, fresh or canned (drained if canned)
– 1/4 cup jerk seasoning paste (store-bought or homemade, adjust to heat preference)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 cup chicken broth (low-sodium recommended)
– 1 tbsp lime juice (freshly squeezed for best flavor)
– 2 tbsp brown sugar (helps balance the spice)
– 1/4 tsp salt (optional, taste first as jerk paste can be salty)
Instructions
1. Turn your Instant Pot to the “Sauté” function and heat the olive oil for 2 minutes until shimmering.
2. Add the chicken thighs to the pot and sear for 3–4 minutes per side until golden brown, using tongs to flip them—this locks in juices for tender meat.
3. In a small bowl, whisk together the jerk seasoning paste, chicken broth, lime juice, and brown sugar until smooth.
4. Pour the sauce mixture over the chicken in the Instant Pot, scraping the bottom with a wooden spoon to deglaze any browned bits, which adds depth of flavor.
5. Add the pineapple chunks on top of the chicken, distributing them evenly.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes—the pot will take about 10 minutes to come to pressure first.
7. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining steam by turning the valve to “Venting.”
8. Open the lid and use a meat thermometer to check that the chicken has reached an internal temperature of 165°F, ensuring it’s safe to eat.
9. Transfer the chicken and pineapple to a serving dish, then simmer the sauce on “Sauté” for 3–5 minutes until slightly thickened, stirring occasionally to prevent sticking.
10. Pour the thickened sauce over the chicken and pineapple before serving.
Yes, you’ve just whipped up a dish with juicy, fall-apart chicken coated in a sticky-sweet glaze that packs a spicy kick—serve it over fluffy rice or tucked into warm tortillas for a tropical twist that’ll have everyone asking for seconds!
Instant Pot Kung Pao Chicken
Nervous about takeout bills and lackluster leftovers? Fear not, hungry hero—this Instant Pot Kung Pao Chicken is here to rescue your weeknight with a fiery, flavor-packed punch that’ll make your taste buds do a happy dance. It’s faster than delivery and packed with that addictive sweet-heat crunch we all crave.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too, but thighs stay juicier)
– 2 tbsp cornstarch
– 3 tbsp soy sauce (low-sodium is fine)
– 2 tbsp rice vinegar
– 2 tbsp hoisin sauce
– 1 tbsp sesame oil (or any neutral oil for a milder flavor)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/2 cup roasted peanuts
– 4-6 dried red chilies, whole (adjust for heat—remove seeds if you’re spice-shy)
– 1 red bell pepper, diced into 1-inch pieces
– 2 green onions, sliced, whites and greens separated
– 1/2 cup chicken broth
– 1 tbsp vegetable oil
Instructions
1. In a medium bowl, toss the chicken pieces with cornstarch until evenly coated—this creates a light crust for better texture.
2. Turn your Instant Pot to “Sauté” mode on “Normal” and heat the vegetable oil for 1 minute until shimmering.
3. Add the coated chicken to the pot in a single layer and sauté for 3–4 minutes, stirring once, until lightly browned on all sides (no need to cook through fully).
4. Push the chicken to one side of the pot and add the dried chilies, garlic, ginger, and white parts of the green onions. Sauté for 30 seconds until fragrant—watch closely to avoid burning.
5. Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon for extra flavor.
6. Add the soy sauce, rice vinegar, hoisin sauce, sesame oil, and red bell pepper to the pot, stirring everything to combine.
7. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes—it’ll take about 8 minutes to come to pressure.
8. Once cooking is complete, carefully perform a quick release by turning the valve to “Venting” (use a towel to shield your hand from steam).
9. Stir in the peanuts and green onion greens, letting them warm through for 1 minute in the residual heat.
10. Serve immediately over steamed rice or noodles.
Ready to dig in? This dish delivers tender chicken with a glossy, sticky-sweet sauce that clings perfectly to every bite, balanced by the crunch of peanuts and a gentle kick from the chilies. For a fun twist, try it stuffed into lettuce wraps or piled high on a baked potato—it’s versatile enough to become your new go-to for impressing guests or just treating yourself!
Conclusion
Perfect for busy weeknights, these 27 Instant Pot chicken recipes offer incredible flavor with minimal fuss. We hope you find a new family favorite! Give one a try, leave a comment to tell us which you loved, and don’t forget to share this roundup on Pinterest to help other home cooks discover these easy, delicious meals.
