Are you a fan of pressure cooking? Do you love the convenience of whipping up a meal in no time, without sacrificing flavor or nutrition? Then you’re going to love these 20 delicious Instant Pot chicken recipes! From classic comfort food dishes like Chicken and Rice Pilaf, to international-inspired meals like Greek Chicken with Olives and Artichokes, there’s something for everyone on this list. And the best part? Each recipe is carefully crafted to be both healthy and flavorful, using a range of spices, herbs, and vegetables to add depth and excitement to your meals. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these Instant Pot chicken recipes are sure to become new favorites in your household.
Instant Pot Lemon Garlic Chicken with Vegetables
Brighten up a weeknight dinner with this flavorful and easy-to-make Instant Pot recipe. Tender chicken, crisp vegetables, and a zesty lemon garlic sauce come together in just 20 minutes.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cloves of garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 cup mixed vegetables (bell peppers, carrots, potatoes, green beans)
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the garlic, lemon juice, thyme, salt, and pepper. Stir to combine.
4. Add the mixed vegetables and close the lid. Make sure the valve is set to “Sealing”.
5. Cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
7. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 20 minutes
Healthy Instant Pot Chicken and Quinoa Bowl
This recipe is a nutritious and flavorful one-pot meal that’s perfect for a quick lunch or dinner. With the convenience of the Instant Pot, you can have a delicious and healthy bowl in under 30 minutes!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup quinoa, rinsed and drained
– 2 cups water or chicken broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro, lime wedges, and avocado for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil. Add the onion and cook until translucent, about 3 minutes.
2. Add the garlic, cumin, chicken, quinoa, water or broth, salt, and pepper. Stir to combine.
3. Close the lid and make sure the valve is set to “Sealing”. Press the “Manual” button and cook on high pressure for 10-12 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Open the lid and fluff the quinoa with a fork. Serve hot, garnished with your choice of toppings.
Cooking Time: 15-17 minutes (plus 5-minute natural pressure release)
Instant Pot Chicken Tortilla Soup
This recipe combines the comfort of chicken soup with the vibrant flavors of Mexico, all in one easy and quick cooking process. Perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Optional: chopped cilantro for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add onion, garlic, and red bell pepper; cook until tender (3-4 minutes).
3. Add chicken, cumin, chili powder, salt, and pepper. Cook 1 minute.
4. Pour in chicken broth and diced tomatoes. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on High Pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Add tortilla strips and stir well.
Cooking Time: 20 minutes (includes natural pressure release)
Low-Carb Instant Pot Chicken Curry
Low-Carb Instant Pot Chicken Curry
This Indian-inspired curry is a flavorful and healthy twist on traditional chicken curry, with the added convenience of cooking quickly in an Instant Pot. It’s perfect for a quick weeknight dinner or meal prep.
Ingredients:
- 1 lb boneless, skinless chicken breast or thighs
- 2 medium onions, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish (optional)
Instructions:
- Add the chicken, onions, garlic, curry powder, cumin, turmeric, and cayenne pepper (if using) to the Instant Pot. Stir to combine.
- Cook on high pressure for 8-10 minutes or until the chicken is cooked through.
- Quick-release the pressure, then stir in the coconut milk and chicken broth. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time:
8-10 minutes (plus quick-release time)
Instant Pot Chicken and Brown Rice Pilaf
A flavorful and nutritious one-pot meal that’s perfect for a busy day. This Instant Pot recipe combines chicken, brown rice, and vegetables with aromatic spices for a delicious and satisfying pilaf.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups uncooked brown rice
– 4 cups water
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tbsp of butter.
2. Add diced onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add chicken, brown rice, water, peas and carrots, thyme, paprika, salt, and pepper. Stir well to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 6 minutes.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 16 minutes (including natural pressure release)
Healthy Instant Pot Chicken Fajitas
A flavorful and nutritious twist on traditional fajitas, this recipe cooks chicken breast with colorful bell peppers and onions in a single pot. Perfect for a quick weeknight dinner or meal prep.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8 small flour tortillas, for serving
– Optional toppings: avocado, sour cream, salsa, shredded cheese
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken, onion, bell peppers, garlic, cumin, chili powder, salt, and pepper. Cook until the vegetables are tender, about 5 minutes.
3. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Shred the chicken with two forks and serve with warm tortillas and desired toppings.
Cooking Time: 15-20 minutes
Instant Pot Chicken and Sweet Potato Stew
Instant Pot Chicken and Sweet Potato Stew Recipe
A hearty and comforting stew perfect for a chilly evening, this Instant Pot recipe combines tender chicken and sweet potatoes with aromatic spices and herbs.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 2 tbsp olive oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until softened, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken, sweet potatoes, thyme, paprika, salt, and pepper. Stir to combine.
5. Pour in the chicken broth.
6. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
8. Open the lid and check that the chicken is cooked through and the sweet potatoes are tender.
Cooking Time: 15 minutes
Instant Pot Greek Chicken with Olives and Artichokes
A flavorful and savory recipe that combines the bold flavors of Greece with the convenience of an Instant Pot. This dish is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup pitted green olives, sliced
– 1/2 cup marinated artichoke hearts, chopped
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the garlic, olives, artichokes, feta cheese, oregano, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
Cooking Time: 15 minutes (including natural pressure release)
Healthy Instant Pot Chicken Stir-Fry with Broccoli
Whip up a nutritious meal in no time with this simple recipe that combines the flavors of chicken, broccoli, and savory sauces. This healthy instant pot dish is perfect for a busy weeknight dinner or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups broccoli florets
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 1 cup chicken broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken, garlic, and ginger; cook until the chicken is browned (3-4 minutes).
3. Add the broccoli, soy sauce, and chicken broth; stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 5 minutes, then quick-release the pressure.
5. Serve hot, garnished with green onions if desired.
Cooking Time: 10-12 minutes (includes sauté time)
Instant Pot Chicken and Wild Rice Soup
Elevate your comfort food game with this easy-to-make Instant Pot recipe, perfect for a busy day. This delicious soup is packed with tender chicken, nutty wild rice, and a medley of vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed frozen vegetables (carrots, peas, corn)
– 1 cup uncooked wild rice
– 4 cups chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken, cook until browned (3-4 minutes), then remove.
3. Add the onion, garlic, thyme, and frozen vegetables; cook until thawed (3-4 minutes).
4. Add the wild rice, chicken broth, and browned chicken back to the pot.
5. Close the lid, set the valve to “SEAL”, and cook on “Manual” mode at high pressure for 8 minutes.
6. Let the pressure release naturally for 10 minutes before opening.
Cooking Time: 18-20 minutes
Spicy Instant Pot Chicken Chili
This hearty and flavorful recipe is a perfect blend of spices, chicken, and beans, cooked to perfection in your Instant Pot. With minimal prep time and easy cooking, you’ll be enjoying this delicious chili in no time.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 can (16 oz) chicken broth
– 1/4 cup water
– 1-2 diced jalapeños or serrano peppers for added heat (optional)
Instructions:
1. Press “Saute” on the Instant Pot and cook the onion until softened, about 3 minutes.
2. Add garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
3. Add chicken, diced tomatoes, beans, chicken broth, water, and jalapeños (if using). Close lid and set valve to “Sealing”.
4. Pressure cook on high for 10-12 minutes or until the chicken is cooked through.
5. Let pressure release naturally for 10 minutes before opening.
Cooking Time: 20-22 minutes
Instant Pot Chicken and Mushroom Risotto
This creamy risotto recipe combines the savory flavors of chicken, mushrooms, and Arborio rice with the convenience of Instant Pot cooking.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Press “Saute” on the Instant Pot and heat oil. Add chicken; cook until browned, about 5 minutes. Remove from pot.
2. Add mushrooms; cook until they release their moisture and start browning, about 3-4 minutes.
3. Add rice, onion, garlic, thyme, salt, and pepper. Stir to combine.
4. Pour in warmed broth, making sure rice is covered.
5. Close the lid, ensuring the steam valve is set to “Sealing”. Press “Manual” or “Pressure Cook” mode for 6-8 minutes at high pressure.
6. Let pressure release naturally for 10 minutes before opening and serving.
Cooking Time: Approximately 20-25 minutes.
Healthy Instant Pot Chicken Tikka Masala
A twist on the classic Indian dish, this recipe uses lean chicken breast and wholesome spices to create a flavorful and nutritious meal that’s ready in under 30 minutes.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 1/2 cup plain Greek yogurt
– 2 tbsp lemon juice
– 2 tsp garam masala
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1/4 cup chopped fresh cilantro (for garnish)
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, smoked paprika, and cayenne pepper (if using). Add the chicken and marinate for at least 10 minutes.
2. Press “Saute” on the Instant Pot and heat the pot until hot. Add the chicken mixture and cook until browned, about 5 minutes.
3. Add the diced tomatoes, chicken broth, and cilantro to the pot. Close the lid and set valve to “Sealing”.
4. Cook at high pressure for 10 minutes, followed by a 5-minute natural release.
5. Open the lid and stir in any accumulated juices. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 20 minutes
Instant Pot Chicken and Black Bean Burrito Bowls
This recipe is a twist on traditional burritos, using the Instant Pot to cook chicken and black beans to perfection. Serve over rice with your favorite toppings for a nutritious and delicious meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups water
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. Press “Saute” on the Instant Pot and cook the onion until translucent.
2. Add garlic, chicken, black beans, cumin, and chili powder. Cook until chicken is browned.
3. Add rice and water to the pot. Close the lid and set valve to “Sealing”.
4. Pressure cook for 6 minutes at high pressure.
5. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Serve hot over cooked rice with your favorite toppings.
Cooking Time: 16-18 minutes
Instant Pot Chicken and Spinach Stuffed Peppers
This recipe combines the flavors of chicken, spinach, and bell peppers in a nutritious and delicious meal that’s perfect for any day. With the Instant Pot, cooking time is reduced significantly, making it a great option for busy weeknights.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded cheddar cheese
Instructions:
1. Preheat the Instant Pot by pressing the “Saute” button.
2. Add olive oil, onion, and garlic; cook until the onion is translucent.
3. Add chicken, spinach, rice, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add bell peppers to the pot. Close the lid and set valve to “Sealing”.
5. Press “Manual” mode and set cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
7. Serve hot, garnished with optional cheese.
Cooking Time: 20 minutes (including natural pressure release)
Healthy Instant Pot Chicken and Lentil Stew
Quickly cook a nutritious and delicious stew using your Instant Pot!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken to the pot and cook until browned, about 3-4 minutes.
3. Add the lentils, chicken broth, onion, garlic, bell pepper, thyme, salt, and pepper to the pot.
4. Close the lid of the Instant Pot, making sure the valve is set to “SEALING”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
Cooking Time: 20 minutes
Instant Pot Chicken and Cauliflower Rice Casserole
This recipe is a twist on the classic casserole, with the added convenience of cooking it all in one pot using your Instant Pot. The result is a rich, creamy dish filled with tender chicken, flavorful cauliflower “rice,” and a hint of cheesy goodness.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cauliflower florets
– 1 cup heavy cream
– 1/2 cup shredded cheddar cheese
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on your Instant Pot and melt 2 tbsp of butter.
2. Add chicken and cook until browned, about 5 minutes.
3. Add cauliflower, heavy cream, cheese, thyme, salt, and pepper.
4. Stir well to combine, then cover the lid and set valve to “Sealing”.
5. Cook on “Manual” mode at high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 15 minutes
Instant Pot Chicken and Vegetable Coconut Curry
This creamy and aromatic curry is a perfect blend of spices and flavors, made easily with the Instant Pot. Serve over rice or with naan bread for a delicious meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium-sized potatoes, peeled and cubed
– 1 large red bell pepper, sliced
– 1 large carrot, peeled and sliced
– 1 can of coconut milk (14 oz)
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– Salt and pepper, to taste
– 2 cloves of garlic, minced
– 2 green chilies, chopped
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken, potatoes, bell pepper, carrot, curry powder, cumin, turmeric, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Add the coconut milk, garlic, and green chilies. Stir well to combine.
4. Close the lid, ensuring the valve is set to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 15-20 minutes
Healthy Instant Pot Chicken and Kale Soup
A nutritious and flavorful soup that’s perfect for a quick lunch or dinner. This recipe is a great way to get your daily dose of greens and protein in one delicious bowl.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups kale leaves (curly or lacinato), stems removed and discarded
– 4 cups low-sodium chicken broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tablespoons of olive oil.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and thyme to the pot. Cook until the onion is translucent, about 3-4 minutes.
4. Add the kale, chicken broth, and cooked chicken to the pot.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook for 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes before opening the lid.
Cooking Time: 15-20 minutes
Instant Pot Chicken and Chickpea Tagine
A flavorful and aromatic North African-inspired stew made with tender chicken, creamy chickpeas, and a blend of spices, all cooked to perfection in the Instant Pot.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 can chickpeas (14.5 oz)
– 2 cloves garlic, minced
– 1 onion, diced
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp ground turmeric
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic, cumin, smoked paprika, cinnamon, and turmeric. Cook for 1 minute, stirring constantly.
3. Add the chicken, chickpeas, diced tomatoes, and chicken broth. Season with salt and pepper to taste.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes (including natural pressure release)
Summary
Get ready to cook up a storm with these 20 delicious and healthy Instant Pot chicken recipes! From classic comfort foods like Chicken and Brown Rice Pilaf, to international-inspired dishes like Greek Chicken with Olives and Artichokes, there’s something for everyone. These easy-to-make recipes are packed with flavor and nutrients, making them perfect for busy weeknights or special occasions. Whether you’re in the mood for a hearty stew, a quick stir-fry, or a flavorful curry, these Instant Pot chicken recipes will become your new go-to’s.
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.
