Zipping through dinner prep just got easier! If you’re craving tender, flavorful chicken without the fuss, you’re in the right place. We’ve gathered 20 delightful Instant Pot recipes that deliver juicy results every time—perfect for busy weeknights or cozy comfort food. From zesty tacos to creamy soups, get ready to fall in love with your pressure cooker all over again. Let’s dive into these mouthwatering dishes!
Instant Pot Lemon Garlic Chicken
Tired of the same old chicken routine? Let’s shake things up with a zesty, garlicky masterpiece that practically cooks itself while you kick back. This Instant Pot Lemon Garlic Chicken is your ticket to a flavor-packed dinner with minimal fuss—perfect for those nights when you’re craving something delicious but don’t want to babysit the stove.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1/2 cup chicken broth
– 1/4 cup fresh lemon juice
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp cornstarch
– 2 tbsp water
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Turn the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
3. Season the chicken with salt and pepper, then sear for 3–4 minutes per side until golden brown.
4. Tip: Don’t overcrowd the pot—sear in batches if needed for even browning.
5. Remove the chicken and set aside, then add the remaining 1 tbsp olive oil to the pot.
6. Sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.
7. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom.
8. Add the dried oregano and stir to combine.
9. Return the chicken to the pot, ensuring it’s submerged in the liquid.
10. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
11. Tip: For tender chicken, let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
12. Carefully remove the chicken and set it aside on a plate to rest.
13. Turn the Instant Pot back to “Sauté” mode and bring the sauce to a simmer.
14. In a small bowl, whisk together the cornstarch and water until smooth.
15. Slowly stir the cornstarch slurry into the simmering sauce and cook for 2–3 minutes until thickened.
16. Tip: For a smoother sauce, strain it through a fine-mesh sieve before serving.
17. Slice the chicken and return it to the pot, tossing to coat in the sauce.
18. Stir in the chopped parsley just before serving.
The chicken turns out incredibly tender and juicy, with a bright lemon-garlic sauce that’s tangy without being overpowering. Serve it over a bed of fluffy rice or with crusty bread to soak up every last drop—it’s a crowd-pleaser that’ll have everyone asking for seconds!
Instant Pot Chicken Tikka Masala
Ever had one of those days where you’re craving something deeply flavorful, but your energy level is hovering somewhere between ‘nap’ and ‘takeout menu’? Enter the Instant Pot Chicken Tikka Masala—your ticket to a restaurant-worthy Indian classic without the marathon cooking session or the pile of dishes. It’s the cozy, aromatic hug your weeknight desperately needs, ready faster than you can say ‘pass the naan.’
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 cup plain whole-milk yogurt
– 2 tbsp lemon juice
– 4 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 2 tsp garam masala
– 1 tsp ground cumin
– 1 tsp paprika
– 1 tsp salt
– 2 tbsp vegetable oil
– 1 large yellow onion, finely diced
– 1 (28 oz) can crushed tomatoes
– 1 cup heavy cream
– 1/4 cup chopped fresh cilantro
Instructions
1. In a large bowl, combine 1 cup yogurt, 2 tbsp lemon juice, 4 cloves minced garlic, 1 tbsp grated ginger, 2 tsp garam masala, 1 tsp cumin, 1 tsp paprika, and 1 tsp salt. Add 2 lbs cubed chicken, toss to coat evenly, and let marinate at room temperature for 10 minutes (tip: marinating at room temp helps the flavors penetrate faster without drying out the chicken).
2. Set your Instant Pot to Sauté mode on Normal. Add 2 tbsp vegetable oil and heat for 1 minute until shimmering.
3. Add 1 diced onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
4. Add the marinated chicken mixture (including all marinade) to the pot. Sauté for 3 minutes, stirring constantly, until the chicken is lightly browned on the outside.
5. Pour in 1 can crushed tomatoes, stirring to combine. Secure the lid, set the valve to Sealing, and pressure cook on High for 10 minutes (tip: for a thicker sauce, use crushed tomatoes instead of diced—they break down more smoothly).
6. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.
7. Stir in 1 cup heavy cream until fully incorporated (tip: add the cream off-heat to prevent curdling, and stir gently for a velvety texture).
8. Garnish with 1/4 cup chopped cilantro just before serving.
You’ll be rewarded with tender chicken swimming in a luxuriously creamy, spiced tomato sauce that’s rich without being heavy. Yum—this dish pairs beautifully with fluffy basmati rice or warm naan for soaking up every last drop, and leftovers taste even better the next day as the flavors meld together.
Instant Pot Honey Garlic Chicken
Nailed it, Instant Pot enthusiasts! This honey garlic chicken is the weeknight hero you’ve been dreaming of—tender, saucy, and ready to rescue you from the dreaded ‘what’s for dinner?’ panic in a flash. It’s basically a hug in a pot, minus the awkwardness.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1/3 cup honey
– 1/4 cup low-sodium soy sauce
– 1/4 cup chicken broth
– 1 tablespoon rice vinegar
– 1 tablespoon cornstarch
– 2 tablespoons water
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat the chicken thighs dry with paper towels, then season evenly on both sides with salt and black pepper.
2. Select the “Sauté” function on your Instant Pot and heat the olive oil until it shimmers, about 2 minutes.
3. Add the chicken thighs in a single layer and sear until golden brown, about 3 minutes per side. Work in batches if needed to avoid crowding.
4. Remove the chicken and set aside on a plate. Tip: Don’t skip the sear—it locks in juices and builds flavor!
5. Add the minced garlic to the pot and sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
6. Pour in the honey, soy sauce, chicken broth, and rice vinegar, scraping the bottom of the pot to deglaze any browned bits.
7. Return the chicken and any accumulated juices to the pot, nestling it into the sauce.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes. Tip: Natural release for 5 minutes, then quick release any remaining pressure.
9. Carefully remove the chicken to a serving platter and tent loosely with foil.
10. Select “Sauté” again and bring the sauce to a simmer. In a small bowl, whisk the cornstarch and water into a smooth slurry.
11. Stir the slurry into the simmering sauce and cook until thickened to a glossy consistency, about 2-3 minutes. Tip: Stir constantly to avoid lumps!
12. Pour the thickened sauce over the chicken and garnish with chopped parsley.
Just imagine that first bite: sticky-sweet honey caramelizes into savory garlic, clinging to fall-apart tender chicken that practically melts on your fork. Serve it over fluffy rice to soak up every drop, or get wild and stuff it into warm tortillas for a saucy twist on taco night—your taste buds will throw a party!
Instant Pot Chicken and Rice
Kick your weeknight dinner game into high gear with this Instant Pot Chicken and Rice—it’s the one-pot wonder that’s about to become your kitchen’s MVP, delivering cozy comfort without the chaos. Seriously, it’s so easy, you might just start a (very small) cult following among your hungry family members.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup long-grain white rice
– 1 ½ cups low-sodium chicken broth
– ½ tsp salt
– ¼ tsp black pepper
– ½ tsp dried thyme
– 1 cup frozen peas
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
2. Add 1 lb boneless, skinless chicken breast pieces and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot—browning in batches ensures a better sear and flavor.
3. Add 1 medium diced yellow onion and 2 minced garlic cloves to the pot, stirring constantly until fragrant and softened, about 2 minutes.
4. Stir in 1 cup long-grain white rice, coating it evenly with the oil and aromatics for 1 minute to lightly toast it.
5. Pour in 1 ½ cups low-sodium chicken broth, scraping the bottom of the pot with a wooden spoon to deglaze any browned bits—this adds depth to the dish.
6. Season with ½ tsp salt, ¼ tsp black pepper, and ½ tsp dried thyme, stirring to combine all ingredients thoroughly.
7. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on “Manual” or “High Pressure” for 5 minutes. Tip: Allow a natural pressure release for 10 minutes after cooking to prevent the rice from becoming mushy.
8. Carefully quick-release any remaining pressure, then open the lid and stir in 1 cup frozen peas until they are heated through, about 2 minutes. Tip: Let the dish rest for 5 minutes off heat to allow the rice to absorb any excess liquid and firm up.
Creamy, savory, and utterly satisfying, this dish boasts tender chicken and fluffy rice in every bite. Serve it straight from the pot for a rustic family meal, or jazz it up with a sprinkle of fresh parsley and a squeeze of lemon for a bright, zesty twist.
Instant Pot Teriyaki Chicken
Just when you thought your Instant Pot couldn’t get any more magical, it whips up this saucy, sweet-and-savory teriyaki chicken that’ll make your takeout menu weep with envy. Seriously, it’s faster than deciding what to watch on streaming tonight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 2 tbsp brown sugar
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp cornstarch
– 1 tbsp water
– 1 tbsp vegetable oil
– 2 green onions, thinly sliced
– 1 tsp sesame seeds
Instructions
1. Pat the chicken pieces completely dry with paper towels to ensure a good sear.
2. Select the “Sauté” function on your Instant Pot and add 1 tbsp vegetable oil, heating it for 2 minutes until shimmering.
3. Add the chicken in a single layer, searing for 3–4 minutes until browned on all sides, then press “Cancel.”
4. In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 tbsp brown sugar, 3 cloves minced garlic, and 1 tbsp grated ginger until smooth.
5. Pour the sauce mixture over the chicken in the pot, scraping the bottom to deglaze any browned bits.
6. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
7. Once done, allow a 5-minute natural release, then carefully quick-release any remaining pressure.
8. In another small bowl, make a slurry by mixing 1 tbsp cornstarch with 1 tbsp water until no lumps remain.
9. Select “Sauté” again, stir in the slurry, and cook for 2–3 minutes until the sauce thickens to a glossy consistency.
10. Turn off the Instant Pot and stir in half of the sliced green onions.
11. Serve immediately, garnishing with the remaining green onions and 1 tsp sesame seeds.
Now, this dish delivers tender, juicy chicken coated in a sticky-sweet glaze with just the right tang from the ginger and vinegar. For a fun twist, pile it over fluffy rice or stuff it into warm tortillas for an easy fusion taco night—either way, it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds.
Instant Pot Chicken Alfredo
Yikes, who knew a creamy, dreamy pasta dish could be this easy? Let’s ditch the takeout menus and dive into a weeknight lifesaver that’s faster than scrolling through delivery apps. Your Instant Pot is about to become your new best friend for a decadent yet totally doable chicken alfredo.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 3 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 8 ounces fettuccine, broken in half
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
Instructions
1. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes until the display reads “Hot.”
2. Add 1 tablespoon olive oil to the pot, then add 1 pound cubed chicken breasts, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Sauté for 4–5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
3. Add 3 cloves minced garlic and sauté for 30 seconds, just until fragrant—be careful not to burn it, as burnt garlic can turn bitter.
4. Pour in 1 cup low-sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot to prevent a “Burn” warning.
5. Break 8 ounces fettuccine in half and layer it evenly over the chicken and broth, pressing down gently to submerge it as much as possible.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes—it will take about 8–10 minutes to come to pressure.
7. Once cooking is complete, perform a quick release by carefully turning the valve to “Venting” with a towel to avoid steam burns.
8. Open the lid and stir in 1 cup heavy cream, 1 cup grated Parmesan cheese, and 2 tablespoons unsalted butter until the sauce is smooth and creamy. For a thicker sauce, let it sit for 2–3 minutes on “Keep Warm” to thicken naturally.
9. Serve immediately while hot. Devour this dish straight from the pot for maximum comfort—the pasta is perfectly al dente, coated in a velvety, garlicky sauce with tender chicken bites. Try topping it with extra Parmesan and a sprinkle of fresh parsley, or pair it with a crisp salad to balance the richness.
Instant Pot Chicken Fajitas
Oh, the Instant Pot—our trusty kitchen sidekick that turns “I’ll never have time to cook” into “dinner’s ready in a flash.” Let’s tackle those chicken fajitas with a dash of wit and a whole lot of flavor, 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 strips
– 1 tbsp olive oil
– 1 large onion, sliced
– 2 bell peppers (any color), sliced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup chicken broth
– 2 tbsp lime juice
– 8 small flour tortillas
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
2. Add 1.5 lbs sliced chicken breasts and cook for 4 minutes, stirring occasionally, until lightly browned on all sides.
3. Tip: Don’t overcrowd the pot—browning in batches ensures a nice sear without steaming the chicken.
4. Add 1 sliced onion, 2 sliced bell peppers, and 3 minced garlic cloves to the pot, stirring to combine.
5. Sprinkle in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, tossing everything to coat evenly.
6. Pour in 1/2 cup chicken broth and 2 tbsp lime juice, scraping the bottom of the pot to lift any browned bits.
7. Tip: Deglazing prevents the “burn” warning and adds depth to the sauce.
8. Secure the lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 5 minutes.
9. Once done, allow a 5-minute natural release, then carefully quick-release any remaining pressure.
10. Tip: Letting it rest briefly keeps the chicken juicy and tender.
11. Remove the lid and use two forks to shred the chicken directly in the pot, mixing it with the veggies.
12. Warm 8 small flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
13. Serve the chicken mixture in the warmed tortillas.
Get ready for tender, smoky chicken with a kick of lime, all wrapped in a soft tortilla that’s begging for your favorite toppings. The peppers stay crisp-tender, adding a satisfying crunch to every bite—perfect for piling high with avocado or a dollop of sour cream for a customizable feast.
Instant Pot Butter Chicken
A magical dish that transforms your Instant Pot into a portal to flavor town, this butter chicken is so ridiculously easy you’ll wonder why you ever ordered takeout. With creamy tomato sauce hugging tender chicken, it’s the ultimate cozy meal that’ll have you doing a happy dance in your kitchen—no fancy skills required!
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 yogurt
– 2 tbsp lemon juice
– 2 tbsp garam masala
– 1 tsp turmeric
– 1 tsp salt
– 2 tbsp vegetable oil
– 1 large onion, finely chopped
– 4 garlic cloves, minced
– 1 tbsp grated ginger
– 1 (14.5 oz) can crushed tomatoes
– 1 cup heavy cream
– 4 tbsp unsalted butter
– 1/4 cup chopped cilantro
Instructions
1. In a large bowl, combine yogurt, lemon juice, 1 tbsp garam masala, turmeric, and salt. Add chicken pieces and toss to coat evenly. Let marinate for 10 minutes while you prep other ingredients.
2. Turn your Instant Pot to “Sauté” mode and heat vegetable oil until shimmering, about 2 minutes. Add chopped onion and cook, stirring frequently, until soft and translucent, 5-6 minutes.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant. Tip: Don’t rush this step—properly cooked aromatics build the flavor foundation!
4. Add the marinated chicken (including any marinade) to the pot. Cook, stirring occasionally, until chicken is no longer pink on the outside, about 4 minutes.
5. Pour in crushed tomatoes and remaining 1 tbsp garam masala. Stir well to combine all ingredients.
6. Secure the Instant Pot lid, set valve to “Sealing,” and select “Pressure Cook” on high for 8 minutes. Tip: The natural release method keeps chicken tender—let pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
7. Once safe to open, stir in heavy cream and unsalted butter until fully incorporated and sauce is creamy. Tip: For extra richness, let the mixture sit for 5 minutes off heat before serving—the flavors meld beautifully!
8. Garnish with chopped cilantro just before serving.
Silky sauce clings to every bite of chicken, creating a luxurious texture that’s neither too thick nor too thin. Serve it over fluffy basmati rice or with warm naan for dipping—leftovers taste even better the next day as the spices deepen overnight!
Instant Pot Chicken Noodle Soup
Mmm, is there anything more comforting than a steaming bowl of chicken noodle soup? Forget the sniffles and the winter blues—this Instant Pot version is your one-way ticket to cozy-town, delivering all the classic flavor in a fraction of the time. Let’s get that pot humming and your taste buds dancing.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 medium carrots, sliced
– 3 celery stalks, sliced
– 3 cloves garlic, minced
– 1.5 lbs boneless, skinless chicken breasts
– 8 cups chicken broth
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 8 oz wide egg noodles
– 1/4 cup fresh parsley, chopped
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 2 tbsp olive oil until shimmering, about 2 minutes.
2. Add 1 diced yellow onion, 3 sliced carrots, and 3 sliced celery stalks. Sauté, stirring occasionally, until the vegetables soften, about 5 minutes.
3. Add 3 minced garlic cloves and cook for 1 minute, just until fragrant.
4. Place 1.5 lbs chicken breasts on top of the vegetables.
5. Pour in 8 cups chicken broth, ensuring it covers the chicken.
6. Add 2 bay leaves, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Stir gently to combine.
7. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High pressure for 10 minutes.
8. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
9. Using tongs, transfer the chicken breasts to a cutting board. Shred the chicken into bite-sized pieces using two forks.
10. Discard the bay leaves from the pot.
11. Select the “Sauté” function again and bring the broth to a simmer.
12. Add 8 oz wide egg noodles and cook, stirring occasionally, until al dente, about 5-7 minutes. (Tip: For perfectly tender noodles, start checking at 5 minutes to avoid mushiness.)
13. Turn off the Instant Pot. Stir the shredded chicken and 1/4 cup chopped fresh parsley back into the soup. (Tip: Adding the parsley last preserves its vibrant color and fresh flavor.)
14. Let the soup sit for 5 minutes off heat to allow the flavors to meld. (Tip: This resting time is the secret to a richer, more developed broth.)
Ready to dive in? The broth is deeply savory with a herbal whisper from the thyme, while the chicken stays incredibly juicy and the vegetables offer a satisfying crunch. For a fun twist, serve it in a hollowed-out bread bowl or top with a sprinkle of grated Parmesan for a cheesy kick.
Instant Pot Chicken Parmesan
Let’s be real—some days you want that crispy, cheesy, saucy chicken parmesan magic without the whole “standing over a hot stove for an hour” commitment. Enter your Instant Pot, the kitchen superhero ready to deliver all the cozy Italian vibes in a fraction of the time. It’s basically a delicious shortcut that still feels like a hug from Nonna (but with way less fuss).
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian-seasoned breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 (24 oz) jar marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup fresh basil leaves, chopped
– 1 lb spaghetti
– 2 tbsp unsalted butter
Instructions
1. Pat the chicken breasts completely dry with paper towels, then slice them in half horizontally to create thinner cutlets.
2. Season both sides of each chicken cutlet evenly with the kosher salt and black pepper.
3. Place the all-purpose flour in a shallow dish. Dredge each seasoned chicken cutlet in the flour, shaking off any excess.
4. Pour the beaten eggs into a second shallow dish. Dip each floured chicken cutlet into the eggs, coating both sides.
5. In a third shallow dish, combine the Italian-seasoned breadcrumbs and grated Parmesan cheese. Press each egg-coated chicken cutlet firmly into the breadcrumb mixture until fully covered.
6. Set your Instant Pot to “Sauté” on the “Normal” setting and add the olive oil. Heat the oil for 2 minutes until it shimmers.
7. Working in batches to avoid crowding, cook the breaded chicken cutlets for 2 minutes per side, or until golden brown. Transfer the browned chicken to a clean plate.
8. Turn the Instant Pot off. Pour 1 cup of water into the pot and use a wooden spoon to scrape up any browned bits from the bottom.
9. Place a trivet in the pot. Arrange the browned chicken cutlets in a single layer on the trivet.
10. Pour the entire jar of marinara sauce evenly over the chicken cutlets.
11. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High pressure for 5 minutes.
12. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
13. Carefully open the lid. Sprinkle the shredded mozzarella cheese evenly over the chicken.
14. Place the lid back on the pot (do not lock it) and let the residual heat melt the cheese for 3-4 minutes.
15. While the cheese melts, cook the spaghetti according to package directions in a separate pot of salted boiling water until al dente. Drain and toss with the unsalted butter.
16. Garnish the finished chicken with the chopped fresh basil.
17. Serve the chicken parmesan immediately over the buttered spaghetti.
Craving satisfied? The chicken stays incredibly juicy under its saucy, cheesy blanket, while the quick sauté at the start gives the breading a delightful texture that holds up beautifully. For a fun twist, skip the spaghetti and pile this saucy masterpiece onto a toasted hoagie roll for an epic chicken parm sandwich that’ll make any weeknight feel like a celebration.
Instant Pot BBQ Chicken
Ever had one of those days where you want BBQ chicken but don’t want to babysit the grill for hours? Enter the Instant Pot, your new kitchen superhero, ready to deliver that smoky, saucy goodness in a fraction of the time—no apron-flapping over hot coals required!
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs boneless, skinless chicken breasts
– 1 cup BBQ sauce
– 1/2 cup chicken broth
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Pat the 2 lbs boneless, skinless chicken breasts completely dry with paper towels to ensure a good sear.
2. Set your Instant Pot to “Sauté” mode and let it heat for 2 minutes until the display reads “Hot.”
3. Add 1 tbsp olive oil to the pot, then carefully place the chicken breasts in a single layer, cooking for 3 minutes per side until golden brown.
4. Tip: Don’t overcrowd the pot—sear in batches if needed for even browning.
5. Turn off the “Sauté” function and pour in 1/2 cup chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
6. In a small bowl, whisk together 1 cup BBQ sauce, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/4 tsp salt until smooth.
7. Pour the BBQ sauce mixture over the chicken in the pot, ensuring all pieces are evenly coated.
8. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high pressure for 10 minutes.
9. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
10. Tip: For shredded chicken, use two forks to pull the meat apart directly in the pot; for whole pieces, transfer to a plate.
11. If desired, set the Instant Pot back to “Sauté” and simmer the sauce for 5–7 minutes until thickened to your liking, stirring occasionally.
12. Tip: For a caramelized finish, transfer the chicken to a baking sheet, brush with extra sauce, and broil at 450°F for 3–4 minutes.
Oh, the magic here is in the texture—tender, juicy chicken that practically falls apart, soaked in a rich, tangy BBQ sauce with a hint of smokiness. Serve it piled high on buns for classic sandwiches, tossed into tacos with crunchy slaw, or over a bed of rice for a hearty bowl that’ll have everyone asking for seconds!
Instant Pot Mexican Chicken Soup
Dreading another bland weeknight dinner? Ditch the delivery apps and dive into this Instant Pot Mexican Chicken Soup—it’s a fiesta in a bowl that’s so easy, you’ll wonder why you ever settled for sad soup from a can. Seriously, your taste buds will throw a party, and cleanup is a snap!
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 jalapeño, seeded and diced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp dried oregano
– 4 cups chicken broth
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can corn, drained
– 1 (14.5 oz) can diced tomatoes
– 1 lime, juiced
– 1/4 cup fresh cilantro, chopped
– Salt to taste
Instructions
1. Set the Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
2. Add 1 lb boneless, skinless chicken breasts and sear for 3 minutes per side until golden brown—this locks in flavor and prevents dryness.
3. Remove the chicken and set it aside on a plate.
4. Add 1 medium yellow onion, diced, to the pot and sauté for 3 minutes until translucent.
5. Stir in 3 cloves garlic, minced, and 1 jalapeño, seeded and diced, cooking for 1 minute until fragrant.
6. Mix in 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp dried oregano, toasting the spices for 30 seconds to deepen their aroma.
7. Pour in 4 cups chicken broth, scraping the bottom of the pot to deglaze and prevent a “burn” warning.
8. Return the seared chicken to the pot.
9. Add 1 (15 oz) can black beans, drained and rinsed, 1 (15 oz) can corn, drained, and 1 (14.5 oz) can diced tomatoes with their juices.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes.
11. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
12. Remove the chicken, shred it with two forks, and stir it back into the soup.
13. Stir in the juice of 1 lime and 1/4 cup fresh cilantro, chopped, for a bright, fresh finish.
14. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
Tender chicken mingles with zesty lime and smoky spices in every spoonful, creating a broth that’s both hearty and refreshing. Top it with avocado slices or a dollop of sour cream for extra creaminess, and serve with tortilla chips on the side for a satisfying crunch that makes this soup a complete meal.
Instant Pot Chicken and Dumplings
Let’s be real: some days you want a hug in a bowl, and this Instant Pot chicken and dumplings delivers exactly that—no apron strings attached. It’s the cozy, one-pot wonder that turns a weeknight into a comfort-food fiesta, with fluffy dumplings that practically beg to be devoured.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 3 medium carrots, sliced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 1.5 lbs boneless, skinless chicken thighs
– 4 cups low-sodium chicken broth
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup milk
– 2 tbsp unsalted butter, melted
– 1/4 cup chopped fresh parsley
Instructions
1. Set the Instant Pot to “Sauté” mode and melt 2 tbsp unsalted butter.
2. Add 1 medium yellow onion, 3 medium carrots, and 2 celery stalks; sauté for 5 minutes until softened.
3. Stir in 3 cloves garlic and cook for 30 seconds until fragrant.
4. Place 1.5 lbs boneless, skinless chicken thighs on top of the vegetables.
5. Pour in 4 cups low-sodium chicken broth, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
6. Secure the lid, set the valve to “Sealing,” and cook on “Manual” high pressure for 10 minutes.
7. Once done, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
8. Remove the chicken thighs with tongs and shred them using two forks.
9. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
10. Add 1/2 cup milk and 2 tbsp melted unsalted butter to the flour mixture; stir until just combined to avoid tough dumplings.
11. Return the shredded chicken to the Instant Pot and stir in 1/4 cup chopped fresh parsley.
12. Drop the dumpling dough by heaping tablespoonfuls onto the simmering broth.
13. Secure the lid again, set the valve to “Sealing,” and cook on “Manual” high pressure for 5 minutes.
14. Quick-release the pressure immediately to prevent the dumplings from overcooking.
15. Ladle the chicken and dumplings into bowls and serve hot.
Kick back and savor the tender chicken swimming in a rich, herby broth, with dumplings so pillowy they’ll melt on your spoon. This dish is pure comfort in a bowl—perfect for curling up on the couch or impressing guests without breaking a sweat.
Instant Pot Chicken Curry
Unbelievably, your Instant Pot is about to become your new best friend for whipping up a cozy, flavor-packed chicken curry that’ll make you forget all about takeout. This recipe is so easy, you’ll be dancing around the kitchen while it cooks—no culinary degree required, just a hungry belly and a love for bold spices!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup low-sodium chicken broth
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup fresh cilantro, chopped (for garnish)
– Cooked basmati rice, for serving
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 1 tbsp vegetable oil until shimmering, about 2 minutes.
2. Add 1 medium yellow onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
3. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking until fragrant, about 30 seconds.
4. Add 1.5 lbs chicken pieces and cook until lightly browned on all sides, about 4-5 minutes total.
5. Sprinkle in 2 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, stirring to coat the chicken evenly for 1 minute to toast the spices.
6. Pour in 1 can diced tomatoes, 1 can coconut milk, and 1 cup chicken broth, scraping the bottom of the pot to deglaze any browned bits.
7. Season with 1 tsp kosher salt and 1/2 tsp black pepper, stirring to combine.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 10 minutes.
9. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
10. Stir the curry gently to combine; if it’s too thin, use the “Sauté” function to simmer uncovered for 3-5 minutes until thickened to your liking.
11. Garnish with 1/2 cup chopped cilantro and serve immediately over cooked basmati rice.
Amazingly tender chicken soaks up that rich, creamy sauce, with a warm spice blend that’s bold but not overwhelming. For a fun twist, scoop it into lettuce cups or pile it onto toasted naan for a messy, delicious handheld feast!
Instant Pot Stuffed Chicken Breasts
Oh, the Instant Pot—our trusty kitchen sidekick that turns ‘I’ll never have time to cook’ into ‘dinner’s ready in a flash.’ Today, we’re tackling stuffed chicken breasts, because who doesn’t love a juicy, flavor-packed surprise inside? Get ready to impress without the stress, because this recipe is as easy as pressing a button (well, almost).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1 cup fresh spinach, chopped
– 1/2 cup cream cheese, softened
– 1/4 cup shredded mozzarella cheese
– 2 cloves garlic, minced
– 1 teaspoon dried Italian seasoning
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 cup chicken broth
– 1 tablespoon cornstarch
– 2 tablespoons water
Instructions
1. In a medium bowl, combine 1 cup fresh spinach, 1/2 cup cream cheese, 1/4 cup shredded mozzarella cheese, 2 cloves minced garlic, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well mixed.
2. Lay 4 boneless, skinless chicken breasts flat on a cutting board; using a sharp knife, carefully slice a horizontal pocket into each breast, being careful not to cut all the way through.
3. Stuff each chicken breast pocket evenly with the spinach-cheese mixture, then secure the openings with toothpicks to prevent leakage during cooking.
4. Turn on the Instant Pot and select the ‘Sauté’ function; add 1 tablespoon olive oil and heat until shimmering, about 2 minutes.
5. Place the stuffed chicken breasts in the pot and sear for 2–3 minutes per side until golden brown, working in batches if needed to avoid overcrowding.
6. Pour 1 cup chicken broth into the pot, scraping up any browned bits from the bottom with a wooden spoon to enhance flavor.
7. Cancel the ‘Sauté’ function, secure the lid, and set the valve to ‘Sealing’; select ‘Manual’ or ‘Pressure Cook’ on high pressure for 10 minutes.
8. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
9. Remove the chicken breasts from the pot using tongs, place them on a plate, and tent loosely with foil to keep warm.
10. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth to create a slurry.
11. Select ‘Sauté’ on the Instant Pot again, stir the slurry into the broth, and cook for 2–3 minutes until the sauce thickens to a gravy-like consistency.
12. Discard the toothpicks from the chicken breasts, then pour the thickened sauce over them before serving.
Gorgeous, right? The chicken stays incredibly moist and tender, while the creamy spinach filling oozes out with every bite—like a cozy hug for your taste buds. Serve it over mashed potatoes or with a side of roasted veggies to soak up that savory sauce, and watch it disappear faster than you can say ‘seconds, please!’
Instant Pot Chicken Marsala
Ready to transform your weeknight dinner game? This Instant Pot Chicken Marsala is the saucy, savory hero your taste buds have been dreaming of—no fancy restaurant reservation required! It’s the kind of dish that makes you feel like a culinary wizard with minimal effort, because who has time to babysit a skillet when there’s streaming to catch up on?
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 8 oz cremini mushrooms, sliced
– 1/2 cup Marsala wine
– 1 cup chicken broth
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1/4 cup heavy cream
– 2 tbsp fresh parsley, chopped
Instructions
1. Season 1.5 lbs boneless, skinless chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Press the “Sauté” button on the Instant Pot and heat 2 tbsp olive oil until it shimmers, about 2 minutes.
3. Add the seasoned chicken breasts and sear for 3 minutes per side until golden brown, then transfer to a plate. Tip: Don’t crowd the pot—sear in batches if needed for a better crust!
4. Add 8 oz sliced cremini mushrooms to the pot and sauté for 4 minutes until softened and lightly browned.
5. Pour in 1/2 cup Marsala wine and scrape up any browned bits from the bottom with a wooden spoon, cooking for 1 minute to reduce slightly.
6. Stir in 1 cup chicken broth, then return the seared chicken breasts to the pot.
7. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes. Tip: Use a quick release by turning the valve to “Venting” as soon as the timer beeps to prevent overcooking.
8. Carefully remove the chicken and set aside, covering loosely with foil to keep warm.
9. Press “Sauté” again and whisk 2 tbsp all-purpose flour into 2 tbsp melted unsalted butter in a small bowl to make a slurry, then stir it into the pot sauce.
10. Simmer the sauce for 3–4 minutes, stirring constantly, until thickened to a gravy-like consistency. Tip: If the sauce thickens too much, thin it with a splash of chicken broth.
11. Turn off the Instant Pot and stir in 1/4 cup heavy cream until the sauce is smooth and creamy.
12. Return the chicken to the pot, spooning the sauce over it, and garnish with 2 tbsp chopped fresh parsley.
Dive into tender, juicy chicken smothered in a rich, velvety Marsala sauce with earthy mushroom notes—it’s comfort food that feels downright luxurious. Serve it over a bed of creamy mashed potatoes or buttery egg noodles to soak up every last drop, and watch it disappear faster than your latest binge-watch session!
Conclusion
Whether you’re craving comfort food or a quick weeknight meal, these 20 Instant Pot chicken recipes deliver tender, flavorful results every time. We hope you find a new family favorite! Give one a try, then let us know which you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
