Looking for quick and flavorful chicken recipes? With your Instant Pot, you can whip up dishes like Honey Garlic Chicken, Creamy Garlic Parmesan Chicken, or BBQ Pulled Chicken in no time. These one-pot meals not only save you effort but also yield tender, juicy chicken. From zesty Lemon Herb Chicken to hearty Chicken and Rice Casserole, there's something for everyone. Keep going to discover even more delicious ways to use your Instant Pot for chicken dinners!
Honey Garlic Instant Pot Chicken
If you're looking for a quick and flavorful meal, Honey Garlic Instant Pot Chicken is an excellent choice. This dish combines the sweetness of honey with the savory bite of garlic, making for a delicious glaze that pairs perfectly with tender, juicy chicken. The Instant Pot makes cooking hassle-free and guarantees that your chicken stays moist, cutting down on the time it takes to marinate and cook traditional recipes.
Perfect for busy weeknights or a special family gathering, this dish brings a delightful mix of sweetness and umami right to your dinner table. Cooking Honey Garlic Instant Pot Chicken won't only delight your taste buds but also impress your guests. The recipe utilizes simple ingredients that come together seamlessly to create a stunning and satisfying dish.
With the versatility of an Instant Pot, you can serve it over rice, noodles, or alongside veggies, making it an easy addition to any meal or occasion.
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons green onions, chopped (for garnish)
To cook, start by placing the olive oil in the Instant Pot and selecting the "Sauté" function. Once hot, add the minced garlic and cook for about 30 seconds until fragrant.
Then, add the chicken breasts, honey, soy sauce, ground ginger, and black pepper. Close the lid, confirming the valve is set to sealing, and cook on high pressure for 10 minutes. After the cooking time is complete, do a quick release of the pressure, and if you prefer a thicker sauce, stir in the cornstarch mixed with a little water and sauté for another couple of minutes until it thickens.
For maximum flavor, you can marinate the chicken in the honey-garlic mixture for 30 minutes to an hour before cooking, allowing the flavors to infuse even more. If you like a spicier kick, consider adding a pinch of red pepper flakes to the sauce.
Also, feel free to customize the dish by adding vegetables like bell peppers or broccoli to the mix. Just be sure to adjust the cooking time slightly to accommodate them. Enjoy the vibrant flavors and quick preparation that Honey Garlic Instant Pot Chicken has to offer!
Creamy Garlic Parmesan Chicken
If you're searching for a delicious and creamy chicken dish that coats the palate in rich flavors, you need to look no farther than this Creamy Garlic Parmesan Chicken recipe made in your Instant Pot.
This one-pot meal isn't only quick to prepare, but it also results in tender, juicy chicken infused with the delightful essence of garlic and the savory richness of Parmesan cheese. Perfect for a busy weeknight dinner, this dish promises to please the whole family.
Creating this meal in the Instant Pot guarantees that the chicken remains moist while soaking up the aromatic ingredients. The beauty of this recipe lies in its simplicity; with minimal prep work and a short cooking time, you can have a comforting and gourmet meal on your table in no time.
Pair it with cooked pasta, rice, or vegetables for a complete meal that feels indulgent yet is incredibly easy to make.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
Cook the chicken breasts in the Instant Pot by first seasoning them with salt and pepper. Turn on the Instant Pot to sauté mode and add olive oil. Once hot, add the chicken breasts, searing them on both sides until browned (about 3-4 minutes per side).
Add the minced garlic and sauté for about 30 seconds, then pour in the chicken broth. Close the lid and set the Instant Pot to cook on high pressure for 10 minutes. After the cooking time is up, use a natural release for 5 minutes before switching to a quick release.
Remove the chicken and stir in the heavy cream, Parmesan cheese, and Italian seasoning to create a creamy sauce. Return the chicken to the pot and toss to coat with the sauce.
For an extra touch of flavor, consider adding sautéed mushrooms or spinach to the dish. You can also adjust the consistency of the sauce by adding more or less cream, depending on your preference.
If you prefer a slightly thicker sauce, you can mix a tablespoon of cornstarch with a little water to create a slurry, then stir it in and let it cook for a few more minutes on sauté mode until the desired thickness is reached. Always taste and adjust seasoning before serving, and don't forget the fresh parsley garnish for a pop of color and freshness!
Instant Pot Chicken Tacos
Instant Pot Chicken Tacos are a delightful twist on traditional tacos, packing a flavorful punch while greatly reducing prep and cooking time. The Instant Pot allows you to infuse the chicken with spices and flavor in a fraction of the time it would take using conventional methods. This recipe balances savory and spicy elements, making it a crowd-pleaser for both taco enthusiasts and those trying to enjoy a quick, wholesome meal.
With some simple ingredients and just a few steps to follow, you can whip up a batch of tender, saucy chicken in no time. Whether you're hosting taco night for your family or looking for a quick lunch option, these Instant Pot Chicken Tacos are sure to satisfy. Serve them in warm tortillas with your favorite toppings, and you'll have a meal that's not only delicious but also effortlessly prepared.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 packet taco seasoning
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- Salt and pepper to taste
- Corn or flour tortillas
- Optional toppings: shredded cheese, lettuce, salsa, avocado, sour cream
Add the diced onion and minced garlic to the Instant Pot, then place the chicken breasts on top. Pour in the chicken broth and sprinkle the taco seasoning over the chicken, followed by the diced tomatoes.
Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the timer goes off, allow for a natural pressure release for 5 minutes before carefully releasing any remaining pressure. Shred the chicken with two forks and mix with the juices in the pot before serving in tortillas.
When preparing Instant Pot Chicken Tacos, feel free to customize the toppings and ingredients to fit your preferences. You can experiment with different types of salsa or add beans and corn for extra texture.
If you're in a hurry, you can also use pre-cooked chicken to save time—just adjust the cooking time accordingly. Enjoy the flexibility of this dish, and don't hesitate to get creative with your taco assembly!
Lemon Herb Instant Pot Chicken
Lemon Herb Instant Pot Chicken is a delightful dish that brings a burst of flavor and freshness to your dinner table.
The combination of zesty
Chicken and Rice Casserole
Chicken and Rice Casserole in the Instant Pot is a comforting and delicious dish that can bring everyone together around the dinner table. With its combination of tender chicken, fluffy rice, and a medley of seasonings, this dish is sure to please even the pickiest eaters.
The Instant Pot makes it easy to prepare, as it seals in all the flavorful juices while cooking the chicken to perfection, eliminating the worry of dry meat or undercooked rice. This recipe also allows for versatility, as you can add your favorite vegetables or adjust the seasonings according to your taste.
The one-pot nature of this meal makes for easy cleanup, and it's a great way to use leftover chicken if you have any on hand. With just a few simple ingredients, you can create a hearty meal that requires minimal effort and time, making it perfect for busy weeknights or family gatherings.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
To cook the chicken and rice casserole, start by setting your Instant Pot to the sauté mode. Add olive oil and let it heat up.
Season the chicken breasts with salt, pepper, onion powder, garlic powder, and paprika. Sear the chicken in the pot for about 2-3 minutes on each side until lightly browned. Next, add the cream of chicken soup and chicken broth to the pot, followed by the rice and frozen mixed vegetables.
Stir gently to combine all the ingredients and make certain the rice is submerged in the liquid. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, perform a quick release of the pressure, open the lid, and fluff the casserole with a fork.
When making this dish, it's important to make sure that your chicken is cut uniformly to promote even cooking. Additionally, you can substitute the frozen vegetables with fresh ones if you prefer; just be mindful that fresh vegetables may require a slightly shorter cooking time.
To enhance the flavor profile, consider adding a dash of Worcestershire sauce or a sprinkle of Italian seasoning. Finally, let the casserole sit for a few minutes after cooking to allow the flavors to meld before serving. Enjoy your delicious, home-cooked chicken and rice casserole!
Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup is a comforting and hearty dish, perfect for chilly days or when you need a little pick-me-up. The beauty of using an Instant Pot is that it considerably reduces the cooking time while infusing flavors into the chicken and broth much faster than traditional methods.
This recipe allows you to enjoy a homemade soup in just about 30 minutes, making it practical for busy weeknights or when you're feeling under the weather. The combination of tender chicken, hearty vegetables, and noodles creates a wholesome meal that warms you from the inside out. Not only is this soup delicious, but it's also customizable depending on your preferences or even what you have on hand.
Whether you opt for egg noodles or whole grain pasta, and add in your favorite vegetables, this dish is versatile and satisfying.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 2 cups egg noodles
- Fresh parsley, chopped (for garnish)
Set your Instant Pot to the sauté function and add olive oil. Once warmed, add the diced onion, garlic, carrots, and celery. Sauté for about 3-4 minutes until the vegetables soften slightly. Stir in the thyme, oregano, salt, and pepper, then add the chicken breasts and pour in the chicken broth.
Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. After the cooking time is up, perform a quick release of the steam, shred the chicken with two forks, and return it to the pot. Finally, stir in the egg noodles and let them cook in the residual heat for about 5 minutes until tender.
For best results, cut your chicken breasts into smaller pieces before cooking to ascertain they cook evenly and are easier to shred. You can also add additional vegetables like peas or green beans for extra nutrition.
For a richer flavor, consider using homemade chicken broth or add a splash of lemon juice right before serving to brighten the flavors. Ultimately, store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a bit of extra broth if needed.
BBQ Pulled Chicken
BBQ Pulled Chicken is a delicious and easy dish that can be made effortlessly in your Instant Pot. This recipe is perfect for a busy weeknight dinner or for meal prepping for the week ahead. The pressure cooker locks in the flavor of the chicken, making it juicy and tender, while the barbecue sauce infuses it with a delicious smoky sweetness.
Serve this pulled chicken on buns as a sandwich or over a bed of rice for a hearty meal.
One of the great advantages of making BBQ Pulled Chicken in an Instant Pot is the speed at which it cooks. In just about 30 minutes, you can have a flavorful and satisfying dish ready to go. It's also highly customizable; feel free to adjust the level of BBQ sauce or add your favorite spices to suit your taste.
Whether you prefer a spicy kick or a sweeter profile, this recipe can easily accommodate your preferences.
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup barbecue sauce (your choice of flavor)
- 1/2 cup chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Burger buns or rice for serving (optional)
Place the chicken breasts or thighs in the Instant Pot and season them with smoked paprika, garlic powder, onion powder, salt, and pepper.
Pour in the barbecue sauce and chicken broth, then close the lid and set the pressure cooker to high for 15 minutes. Once the cooking time is complete, allow for a natural release for about 10 minutes before manually releasing any remaining pressure.
Remove the chicken, shred it with two forks, and mix it back into the sauce before serving.
When making BBQ Pulled Chicken, consider using different types of barbecue sauce to find your favorite flavor combination. You can also add extra seasonings, like chipotle powder for heat or brown sugar for sweetness, to create a unique taste.
If you want to add veggies, consider sautéing onions or bell peppers in the pot before adding the chicken.
To make meal prep easier, store leftovers in an airtight container in the refrigerator for up to four days or freeze for longer storage.
Teriyaki Chicken and Broccoli
Teriyaki Chicken and Broccoli is a delightful dish that combines the rich, savory flavors of teriyaki sauce with tender chicken and crisp broccoli. This recipe utilizes the Instant Pot, making it not only quick but also incredibly easy to prepare. The combination of protein and vegetables creates a balanced and satisfying meal that can be enjoyed any day of the week.
The beauty of cooking this dish in an Instant Pot is that it locks in flavors while ensuring that the chicken stays juicy and the broccoli retains its vibrant color and texture. You'll love how the teriyaki sauce coats the chicken, infusing it with sweetness and depth. This meal is perfect served over rice or noodles and makes for excellent leftovers, too.
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 cup low-sodium chicken broth
- 1/2 cup teriyaki sauce
- 2 tablespoons honey (optional, for extra sweetness)
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- Sesame seeds and sliced green onions for garnish
Start by selecting the sauté function on your Instant Pot and heat the sesame oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the chicken pieces to the pot and brown them for 2-3 minutes. Pour in the chicken broth and teriyaki sauce, stirring to combine. Close the lid, set the steam release valve to sealing, and cook on high pressure for 8 minutes.
Once the cooking is complete, carefully quick release the steam and stir in the broccoli. Close the lid again and let it sit for about 3-5 minutes, allowing the residual heat to steam the broccoli. Serve hot, garnished with sesame seeds and green onions.
When cooking Teriyaki Chicken and Broccoli, consider marinating the chicken in teriyaki sauce for a couple of hours before beginning, as this will enhance the flavor even more.
If you prefer a thicker sauce, you can remove the chicken and broccoli after cooking and set your Instant Pot to sauté again, letting the sauce reduce for a few minutes before returning the chicken and broccoli to the pot.
Don't forget to adjust the cooking time if you're using different cuts of chicken or thicker pieces of broccoli!
Instant Pot Chicken Curry
Instant Pot Chicken Curry is a delicious and aromatic dish that combines succulent chicken pieces with a medley of spices and creamy coconut milk. This recipe is perfect for busy weeknights or when you want to serve a crowd-pleasing meal without spending hours in the kitchen. The Instant Pot does all the heavy lifting, allowing the flavors to meld beautifully while keeping the chicken tender and juicy.
The beauty of cooking chicken curry in an Instant Pot is the speed at which it can be prepared. Traditional curry recipes can take a long time to develop the depth of flavor, but with the pressure cooker, you can achieve an impressive taste in a fraction of the time.
Pair this flavorful chicken curry with rice or naan for a complete meal that's sure to satisfy.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes, with juices
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
In the Instant Pot, set the device to sauté mode and heat the olive oil. Add the chopped onion, garlic, and ginger, cooking until the onion becomes translucent.
Stir in the chicken pieces, curry powder, cumin, and coriander, cooking for about 5 minutes until the chicken is lightly browned.
Pour in the coconut milk and diced tomatoes, ensuring everything is well combined.
Close the lid, set the pressure release valve to sealing, and cook on high pressure for 10 minutes. Once cooking is complete, allow for a natural release for 10 minutes before manually releasing the remainder of the pressure.
Season with salt and pepper, and serve hot, garnished with fresh cilantro.
For the best results, consider using chicken thighs instead of breasts for a more tender and flavorful dish. You can also adjust the amount of curry powder to suit your spice preference or add vegetables like spinach or bell peppers for added nutrition.
If desired, make this dish ahead of time and enjoy the added benefit of flavors developing overnight in the refrigerator before reheating.
Southwest Chicken and Quinoa
Southwest Chicken and Quinoa is a flavorful and nutritious dish that combines tender chicken with protein-packed quinoa, fresh vegetables, and a zesty blend of spices. It's an excellent choice for a quick weeknight dinner, especially when cooked in an Instant Pot, which greatly reduces the cooking time while locking in all the savory flavors.
This one-pot meal isn't only easy to prepare but also highly customizable; you can add your favorite beans, corn, or extra vegetables to make it your own.
The beauty of this recipe lies in its simplicity. With just a few ingredients and minimal prep, you can create a delicious, hearty meal that the whole family will enjoy. The combination of the southwest spices brings out the flavors of the chicken and quinoa, making each bite burst with taste.
Additionally, the Instant Pot helps keep the chicken juicy and tender, making it a perfect protein choice for health-conscious eaters.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, for garnish (optional)
Add the diced onion and minced garlic to the Instant Pot, sautéing them on the 'Sauté' setting for about 2-3 minutes until softened.
Place the chicken breasts on top of the onions and garlic, then sprinkle with cumin, chili powder, paprika, salt, and pepper. Next, add the rinsed quinoa, black beans, corn, and chicken broth to the pot.
Close the lid, ensuring the vent is sealed, and cook on the 'Manual' setting for 10 minutes. After cooking is complete, allow for a natural release for 10 minutes before manually releasing any remaining pressure.
Remove the chicken, shred it, and return it to the pot along with lime juice. Stir everything together and serve garnished with fresh cilantro if desired.
For an added kick, consider adjusting the spices to suit your palate; you can add chopped jalapeños or a dash of hot sauce.
To save time, you can prep the veggies and rinse the quinoa ahead of time. This dish also stores beautifully in the refrigerator for up to three days, making it a perfect meal prep option.
Feel free to experiment with different toppings such as avocado, cheese, or sour cream to personalize your bowl!