Zesty, quick, and utterly satisfying—our roundup of 24 Delicious Healthy Chicken Instant Pot Recipes is your ticket to stress-free weeknight dinners. Whether you’re craving comfort food or something light and fresh, these recipes are designed to save time without sacrificing flavor. Perfect for busy home cooks, each dish promises to delight your taste buds and simplify your routine. Dive in and discover your next favorite meal!
Instant Pot Healthy Chicken and Brown Rice
Sometimes, you just need a meal that’s both hearty and healthy, without spending hours in the kitchen. That’s where this Instant Pot Healthy Chicken and Brown Rice comes in—it’s a one-pot wonder that’s packed with flavor and nutrients.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the rice:
- 1 cup brown rice, rinsed
- 1 1/2 cups chicken broth
- For the veggies:
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic, minced
- For seasoning:
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil.
- Add the chicken pieces, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
- Add the carrots, celery, onion, and garlic to the pot. Sauté for another 3 minutes until the veggies start to soften.
- Stir in the brown rice, chicken broth, thyme, and rosemary. Tip: Rinsing the rice removes excess starch, preventing the dish from becoming too sticky.
- Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 22 minutes. Tip: Natural release for 10 minutes after cooking helps the rice absorb all the flavors.
- Once done, carefully release any remaining pressure and open the lid.
- Fluff the rice with a fork and let it sit for 5 minutes before serving.
Look at that—tender chicken, perfectly cooked brown rice, and veggies that still have a bit of crunch. Serve it with a sprinkle of fresh parsley or a squeeze of lemon for an extra zing.
Healthy Instant Pot Chicken Tortilla Soup
Let’s dive into making a comforting bowl of Healthy Instant Pot Chicken Tortilla Soup that’s packed with flavor and ready in no time. Perfect for those busy days when you crave something hearty yet healthy.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- For the chicken and toppings:
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 2 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- Tortilla strips, avocado slices, and shredded cheese for serving
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, garlic, and jalapeño, sautéing for 3 minutes until softened.
- Stir in the cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
- Pour in the chicken broth and diced tomatoes, scraping the bottom to deglaze.
- Add the chicken breasts, black beans, and corn. Secure the lid and set to ‘Manual’ high pressure for 10 minutes.
- Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
- Remove the chicken and shred it with two forks. Tip: For extra flavor, let the chicken sit in the soup for a few minutes before shredding.
- Return the shredded chicken to the pot. Stir in the lime juice and cilantro.
- Serve hot, topped with tortilla strips, avocado slices, and shredded cheese. Tip: For a crunchier texture, toast the tortilla strips in the oven for a few minutes before serving.
Mmm, this soup is a delightful mix of tender chicken, hearty beans, and a broth that’s just the right amount of spicy. Try serving it with a side of warm cornbread for the ultimate comfort meal.
Instant Pot Lemon Garlic Chicken with Vegetables
Just when you thought your weeknight dinners couldn’t get any easier, this Instant Pot Lemon Garlic Chicken with Vegetables comes along to save the day. It’s packed with flavor, requires minimal prep, and cooks in a flash—perfect for those busy evenings when you still want something delicious and wholesome.
Ingredients
- For the chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the vegetables:
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup green beans, trimmed
- For the sauce:
- 1/2 cup chicken broth
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tsp dried thyme
Instructions
- Turn your Instant Pot to the sauté function and heat the olive oil.
- Season the chicken breasts with salt and pepper, then add them to the pot. Sear for 3 minutes on each side until golden. Tip: Don’t overcrowd the pot to get a good sear.
- Remove the chicken and set aside. Add the potatoes, carrots, and green beans to the pot.
- In a small bowl, whisk together the chicken broth, lemon juice, minced garlic, and thyme. Pour over the vegetables.
- Place the chicken breasts on top of the vegetables. Secure the lid and set the Instant Pot to manual high pressure for 8 minutes.
- Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure. Tip: Natural release helps keep the chicken juicy.
- Carefully remove the lid and check that the chicken has reached an internal temperature of 165°F. Tip: Use a meat thermometer for accuracy.
Out of the pot, this dish boasts tender, flavorful chicken with veggies that are perfectly cooked—not too soft, not too crisp. The lemon garlic sauce ties everything together beautifully, making it a hit for any night of the week. Try serving it over a bed of quinoa or with a side of crusty bread to soak up all that delicious sauce.
Healthy Instant Pot Chicken Curry
Feeling like you need a quick, healthy meal that doesn’t skimp on flavor? This Instant Pot Chicken Curry is your weeknight savior, packed with spices and ready in no time.
Ingredients
- For the curry:
- 1 tbsp olive oil
- 1 lb chicken breast, cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 cup diced tomatoes
- 1 cup spinach
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil.
- Add the chicken cubes and cook until they’re lightly browned, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
- Throw in the onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
- Stir in the curry powder and turmeric, coating the chicken and onions evenly.
- Pour in the coconut milk, chicken broth, and diced tomatoes, stirring to combine.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Tip: Natural release for 5 minutes, then quick release to avoid splatters.
- Carefully open the lid, stir in the spinach until wilted, about 1 minute. Tip: Fresh spinach adds a vibrant color and nutrients.
Zesty and creamy, this curry is a harmony of flavors with tender chicken and a silky sauce. Serve it over quinoa for an extra protein boost or with naan to scoop up every last bit.
Instant Pot Chicken and Quinoa Stew
Perfect for those chilly evenings when you’re craving something hearty but don’t want to spend hours in the kitchen, this Instant Pot Chicken and Quinoa Stew is a game-changer. You’ll love how the flavors meld together effortlessly, giving you a comforting bowl of goodness in no time.
Ingredients
- For the stew:
- 1 tbsp olive oil
- 1 lb chicken breast, cubed
- 1 cup quinoa, rinsed
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Set your Instant Pot to ‘Sauté’ mode and heat the olive oil.
- Add the cubed chicken breast and cook until lightly browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Add the diced onion, carrots, celery, and minced garlic to the pot. Sauté for another 3 minutes until the vegetables start to soften.
- Stir in the rinsed quinoa, chicken broth, dried thyme, salt, and black pepper. Tip: Rinsing quinoa removes its natural coating, which can taste bitter.
- Secure the lid on the Instant Pot and set to ‘Manual’ high pressure for 10 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Tip: Natural release helps the quinoa absorb more liquid and become fluffier.
- Carefully open the lid and give the stew a good stir. Adjust seasoning if necessary.
Just imagine the tender chunks of chicken, fluffy quinoa, and vibrant veggies in every spoonful. Serve it with a sprinkle of fresh parsley or a squeeze of lemon for an extra zing.
Healthy Instant Pot Chicken Fajitas
You’ve probably had those days when you’re craving something delicious but don’t want to spend hours in the kitchen. That’s where these Healthy Instant Pot Chicken Fajitas come in—quick, flavorful, and packed with all the good stuff.
Ingredients
- For the chicken:
- 1.5 lbs boneless, skinless chicken breasts, sliced into strips
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- For the veggies:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 tbsp olive oil
- For serving:
- 8 small whole wheat tortillas
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup shredded cheese
Instructions
- Turn the Instant Pot to the ‘Sauté’ setting and add 1 tbsp olive oil.
- Once the oil is hot, add the chicken strips. Cook for 3 minutes, stirring occasionally, until they start to brown.
- Add the chili powder, cumin, garlic powder, and salt to the chicken. Stir well to coat the chicken evenly.
- Add the sliced bell peppers and onion to the pot. Drizzle with 1 tbsp olive oil and stir to combine.
- Close the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for 5 minutes.
- Once the cooking time is up, do a quick release of the pressure.
- Open the lid and give the fajita mixture a good stir.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Serve the chicken and veggie mixture on the warmed tortillas, topped with sour cream, salsa, and shredded cheese.
So there you have it—tender chicken, crisp veggies, and a burst of flavors in every bite. Try serving these fajitas with a side of guacamole for an extra creamy touch.
Instant Pot Chicken and Sweet Potato Hash
Got a craving for something hearty yet healthy? This Instant Pot Chicken and Sweet Potato Hash is your go-to for a fuss-free meal that’s packed with flavor and ready in no time.
Ingredients
- For the hash:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large sweet potato, peeled and diced into 1/2-inch cubes
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil.
- Add the chicken pieces and cook until they’re lightly browned, about 3-4 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Throw in the sweet potato, onion, bell pepper, and garlic. Sauté for another 2 minutes.
- Sprinkle in the smoked paprika, cumin, salt, and black pepper. Stir well to coat everything evenly.
- Pour in the chicken broth, giving everything a quick stir to deglaze the pot.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes. Tip: Natural release for 5 minutes, then quick release any remaining pressure.
- Carefully remove the lid and give the hash a good stir. Tip: If it’s too liquidy, let it sit on ‘Sauté’ for a couple more minutes to thicken.
Absolutely delightful, this hash boasts tender chicken and sweet potatoes with a smoky, slightly spicy kick. Serve it topped with a fried egg for breakfast or alongside a crisp green salad for dinner.
Healthy Instant Pot Chicken Alfredo with Zucchini Noodles
Very few dishes strike the perfect balance between indulgent and healthy, but this one does just that. You’re going to love how creamy and satisfying it is, without any of the guilt.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the zucchini noodles:
- 4 medium zucchinis, spiralized
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Turn the Instant Pot to sauté mode and add 1 tbsp olive oil.
- Season the chicken breasts with 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
- Add the chicken to the Instant Pot and sauté for 3 minutes on each side, until lightly browned.
- Remove the chicken and set aside. Add 1 cup heavy cream, 1/2 cup Parmesan cheese, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to the Instant Pot. Stir to combine.
- Return the chicken to the Instant Pot. Secure the lid and set to manual high pressure for 10 minutes.
- Once done, quick release the pressure. Remove the chicken and shred it with two forks.
- Return the shredded chicken to the sauce and stir to combine.
- In a separate pan, heat 1 tbsp olive oil over medium heat. Add the spiralized zucchini and 1/2 tsp salt. Sauté for 2-3 minutes, until just tender.
- Serve the chicken Alfredo over the zucchini noodles.
Just like that, you’ve got a dish that’s creamy, flavorful, and packed with veggies. The zucchini noodles add a fresh crunch that pairs perfectly with the rich Alfredo sauce. Try topping it with extra Parmesan for an extra touch of decadence.
Instant Pot Chicken and Broccoli Stir-Fry
Feeling like you need a quick, healthy dinner that doesn’t skimp on flavor? This Instant Pot Chicken and Broccoli Stir-Fry is your weeknight hero, ready in a flash and packed with tasty goodness.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp minced garlic
- 1 tsp minced ginger
- For the stir-fry:
- 2 cups broccoli florets
- 1/2 cup water
Instructions
- Turn the Instant Pot to ‘Sauté’ mode and heat the olive oil.
- Add the chicken pieces, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.
- While the chicken cooks, mix the soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl to make the sauce.
- Add the sauce to the Instant Pot with the chicken, stirring to coat evenly.
- Place the broccoli florets on top of the chicken. Do not stir.
- Pour the water around the edges of the pot to avoid washing off the sauce.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 2 minutes.
- Quick release the pressure by turning the valve to ‘Venting’. Carefully remove the lid.
- Give everything a good stir to combine the chicken and broccoli with the sauce.
Kick back and enjoy this dish over a bed of fluffy rice or noodles for a complete meal. The chicken stays juicy, the broccoli crisp-tender, and the sauce strikes the perfect balance between sweet and savory. Try topping it with sesame seeds or a sprinkle of red pepper flakes for an extra kick.
Healthy Instant Pot Chicken Pho
Sometimes, you just crave a bowl of something warm, comforting, and healthy without spending hours in the kitchen. That’s where this Healthy Instant Pot Chicken Pho comes in—it’s quick, flavorful, and packed with all the good stuff.
Ingredients
- For the broth:
- 1 tbsp olive oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 inch ginger, sliced
- 4 cups chicken broth
- 1 tbsp fish sauce
- 1 star anise
- 1 cinnamon stick
- For the chicken and noodles:
- 1 lb chicken breast
- 4 oz rice noodles
- For serving:
- 1 cup bean sprouts
- 1/2 cup cilantro, chopped
- 1 lime, cut into wedges
- 1 jalapeño, sliced
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, garlic, and ginger. Cook for 3 minutes until fragrant.
- Add the chicken broth, fish sauce, star anise, and cinnamon stick. Stir to combine.
- Place the chicken breast into the broth. Secure the lid and set the Instant Pot to ‘Manual’ for 10 minutes on high pressure.
- Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Remove the chicken and shred it with two forks. Tip: Letting the chicken rest for a few minutes makes it easier to shred.
- Meanwhile, cook the rice noodles according to package instructions. Tip: Rinse the noodles under cold water to stop the cooking process and prevent them from sticking.
- Divide the noodles among bowls. Top with shredded chicken and ladle the hot broth over.
- Serve with bean sprouts, cilantro, lime wedges, and jalapeño slices on the side. Tip: Squeezing lime juice over the pho just before eating enhances the flavors.
Delight in the tender chicken, silky noodles, and aromatic broth that make this pho a comforting meal. For an extra kick, add a dash of sriracha or hoisin sauce to your bowl.
Instant Pot Chicken and Lentil Soup
Oh, you’re going to love how this Instant Pot Chicken and Lentil Soup comes together—it’s hearty, comforting, and packed with flavor, all without spending hours in the kitchen.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- For the soup:
- 1 lb boneless, skinless chicken thighs
- 1 cup dried green lentils, rinsed
- 6 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the minced garlic and cook for another 30 seconds, just until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Place the chicken thighs on top of the vegetables. Sprinkle with salt, pepper, and thyme.
- Add the rinsed lentils and pour in the chicken broth. Stir gently to combine.
- Secure the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 15 minutes. Tip: Make sure the valve is set to ‘Sealing.’
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Carefully remove the chicken thighs and shred them with two forks. Return the shredded chicken to the pot. Tip: The lentils should be tender but not mushy.
Now, this soup is ready to warm your soul. The lentils add a lovely texture, while the chicken keeps it hearty. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of fresh parsley for a pop of color.
Healthy Instant Pot Chicken Enchilada Casserole
Dinner just got easier with this Healthy Instant Pot Chicken Enchilada Casserole. It’s packed with flavor, easy to make, and perfect for those busy nights when you want something delicious without the fuss.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- For the casserole:
- 1 cup red enchilada sauce
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 6 corn tortillas, cut into quarters
- 1 cup shredded Mexican cheese blend
Instructions
- Place the chicken breasts in the Instant Pot. Add chicken broth, cumin, chili powder, and salt.
- Secure the lid and set the Instant Pot to Manual High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
- Remove the chicken and shred it using two forks. Tip: The chicken should be tender and easy to shred.
- Pour the enchilada sauce into the Instant Pot. Add the shredded chicken, black beans, and corn. Stir to combine.
- Layer the tortilla pieces over the chicken mixture, then sprinkle with cheese. Tip: Make sure the tortillas are evenly distributed to avoid dry spots.
- Secure the lid and set the Instant Pot to Manual High Pressure for 5 minutes. Quick release the pressure when done.
- Let the casserole sit for 5 minutes before serving. Tip: This allows the flavors to meld and the casserole to set slightly.
Absolutely delicious, this casserole is creamy, cheesy, and has just the right amount of spice. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra touch of flavor.
Instant Pot Chicken and Spinach Pasta
Wondering what to make for dinner that’s quick, delicious, and packed with nutrients? You’ve hit the jackpot with this Instant Pot Chicken and Spinach Pasta. It’s a one-pot wonder that’ll save you time and satisfy your cravings.
Ingredients
- For the pasta: 8 oz penne pasta, 3 cups chicken broth
- For the chicken: 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
- For the sauce: 2 cups fresh spinach, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder
Instructions
- Turn the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
- Add the chicken pieces, salt, and pepper. Sauté for 5 minutes, until the chicken is no longer pink.
- Add the penne pasta and chicken broth to the pot. Stir well to combine.
- Secure the lid and set the Instant Pot to ‘Manual’ mode for 5 minutes at high pressure.
- Once cooking is complete, perform a quick release of the pressure.
- Open the lid and stir in the spinach, heavy cream, Parmesan cheese, and garlic powder until the spinach is wilted and the sauce is creamy.
- Let the pasta sit for 2 minutes to thicken the sauce before serving.
Unbelievably creamy and packed with flavor, this pasta is a crowd-pleaser. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.
Healthy Instant Pot Chicken Tikka Masala
Got a craving for something spicy, creamy, and downright comforting? This Healthy Instant Pot Chicken Tikka Masala is your weeknight savior, packing all the flavor without the fuss.
Ingredients
- For the marinade:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- For the sauce:
- 1 tbsp olive oil
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 1 tsp salt
Instructions
- In a large bowl, mix the chicken with Greek yogurt, lemon juice, garam masala, turmeric, cumin, paprika, and salt. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, garlic, and ginger, cooking until soft, about 5 minutes.
- Stir in the garam masala, cumin, and turmeric, cooking for another minute until fragrant.
- Add the marinated chicken to the pot, discarding any excess marinade. Cook until the chicken is no longer pink, about 5 minutes.
- Pour in the tomato sauce and heavy cream, stirring to combine. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 10 minutes.
- Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Stir in the salt, then serve hot over basmati rice or with naan bread.
Mmm, the chicken is incredibly tender, swimming in a rich, aromatic sauce that’s just the right amount of spicy. Try garnishing with fresh cilantro and a squeeze of lemon for an extra zing.
Instant Pot Chicken and Mushroom Risotto
Unbelievably creamy and packed with flavor, this Instant Pot Chicken and Mushroom Risotto is your ticket to a fuss-free dinner that feels gourmet. You’ll love how the mushrooms add an earthy depth, while the chicken keeps it hearty and satisfying.
Ingredients
- For the risotto:
- 1 tbsp olive oil
- 1 cup Arborio rice
- 3 cups chicken broth
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- For the chicken and mushrooms:
- 1 lb chicken breast, cubed
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken, mushrooms, garlic, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.
- Add the Arborio rice to the pot. Stir for 1 minute to lightly toast the rice, enhancing its nutty flavor.
- Pour in the white wine, scraping the bottom of the pot to deglaze. Let it simmer until the wine is mostly absorbed, about 2 minutes.
- Add the chicken broth, stirring to combine. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ for 6 minutes.
- Once cooking is complete, perform a quick release. Carefully open the lid and stir in the Parmesan cheese until the risotto is creamy.
- Let the risotto sit for 2 minutes to thicken slightly before serving.
Great texture and rich flavors make this dish a winner. Serve it with a sprinkle of extra Parmesan and a side of steamed greens for a complete meal that’s sure to impress.
Healthy Instant Pot Chicken Pot Pie Soup
Looking for a cozy, comforting meal that doesn’t skimp on the health factor? This Instant Pot Chicken Pot Pie Soup brings all the creamy, hearty flavors you love, with a fraction of the effort.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts
- For the creamy finish:
- 1 cup frozen peas
- 1/2 cup heavy cream
- 2 tbsp cornstarch mixed with 2 tbsp water
- Salt and pepper to taste
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add onions, carrots, and celery. Cook for 3 minutes until slightly softened.
- Add minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
- Pour in the chicken broth and add the chicken breasts. Secure the lid and set the Instant Pot to ‘Manual’ for 10 minutes at high pressure.
- Once cooking is complete, allow a natural release for 5 minutes, then quick release any remaining pressure.
- Remove the chicken and shred it using two forks. Tip: Let the chicken cool slightly for easier handling.
- Return the shredded chicken to the pot. Add frozen peas and heavy cream, stirring to combine.
- Stir in the cornstarch slurry to thicken the soup. Cook on ‘Sauté’ for another 2-3 minutes until the soup reaches your desired consistency. Tip: For a thicker soup, let it simmer a bit longer.
- Season with salt and pepper to taste. Tip: Taste as you go to adjust seasoning perfectly.
Creamy, dreamy, and packed with veggies, this soup is a hug in a bowl. Serve it with a side of crusty bread for dipping, or top with homemade croutons for an extra crunch.
Instant Pot Chicken and Black Bean Chili
Ready to whip up something hearty without spending all day in the kitchen? This Instant Pot Chicken and Black Bean Chili is your go-to for a flavorful, fuss-free meal that’ll have everyone asking for seconds.
Ingredients
- For the chili:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- Salt to taste
- For serving:
- Shredded cheese
- Sour cream
- Chopped cilantro
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil.
- Add the chicken pieces and cook until they’re no longer pink on the outside, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
- Throw in the onion and garlic, sautéing until soft, about 3 minutes.
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their flavors.
- Add the black beans, diced tomatoes, and chicken broth, stirring to combine.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Tip: Natural release for 5 minutes, then quick release any remaining pressure.
- Carefully remove the lid, stir the chili, and season with salt if needed.
Craving a bowl yet? This chili is wonderfully thick, with a smoky depth from the spices and a slight kick. Serve it topped with shredded cheese, a dollop of sour cream, and fresh cilantro for a colorful finish.
Healthy Instant Pot Chicken Shawarma Bowls
Craving something delicious yet healthy? These Instant Pot Chicken Shawarma Bowls are your answer. They’re packed with flavor, easy to make, and perfect for a quick dinner.
Ingredients
- For the chicken: 1.5 lbs boneless, skinless chicken thighs, 1 tbsp olive oil, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp garlic powder, 1/2 tsp salt
- For the rice: 1 cup basmati rice, 1.5 cups water, 1/2 tsp salt
- For the toppings: 1 cup chopped cucumber, 1 cup cherry tomatoes halved, 1/4 cup chopped parsley, 1/4 cup tahini sauce
Instructions
- Turn the Instant Pot to sauté mode. Add olive oil, chicken thighs, and all spices. Cook for 5 minutes until the chicken is lightly browned.
- Add rice, water, and salt to the pot. Stir gently to combine.
- Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- While the chicken and rice cook, prepare the toppings: chop the cucumber, halve the cherry tomatoes, and chop the parsley.
- Fluff the rice with a fork, then slice the chicken into strips.
- Assemble the bowls: divide the rice and chicken among bowls, then top with cucumber, tomatoes, parsley, and a drizzle of tahini sauce.
Serve these bowls warm for a comforting meal. The chicken is tender and flavorful, while the fresh toppings add a nice crunch. Try adding a squeeze of lemon for an extra zing!
Instant Pot Chicken and Cauliflower Rice Pilaf
Zesty flavors and quick prep make this Instant Pot Chicken and Cauliflower Rice Pilaf a weeknight hero. You’ll love how the spices meld together, creating a dish that’s both comforting and light.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the pilaf:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cauliflower rice
- 1/2 cup chicken broth
- 1/2 tsp turmeric
- 1/4 tsp cumin
- 1/4 tsp paprika
Instructions
- Set your Instant Pot to ‘Saute’ and heat 1 tbsp olive oil. Add the chicken pieces, garlic powder, onion powder, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
- Remove the chicken and set aside. Add another tbsp of olive oil to the pot. Saute the onion and garlic until soft, about 3 minutes.
- Stir in the cauliflower rice, chicken broth, turmeric, cumin, and paprika. Tip: Toasting the spices with the rice enhances their flavor.
- Return the chicken to the pot. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 5 minutes.
- Quick release the pressure. Tip: Let the dish sit for a couple of minutes after cooking to absorb all the flavors.
Great texture and a burst of flavors make this pilaf a standout. Try topping it with fresh herbs or a squeeze of lemon for an extra zing.
Healthy Instant Pot Chicken Parmesan Pasta
Anyone who’s ever craved the comfort of chicken parmesan but didn’t want to spend hours in the kitchen, this one’s for you. We’re making a healthier version that’s just as satisfying, using your Instant Pot to cut down on time and mess.
Ingredients
- For the pasta: 8 oz whole wheat penne pasta, 2 cups water
- For the chicken: 1 lb boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt
- For the sauce: 1 (24 oz) jar marinara sauce, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese
Instructions
- Turn your Instant Pot to the sauté function. Add the olive oil, chicken breasts, garlic powder, Italian seasoning, and salt. Cook for 3 minutes on each side, until lightly browned.
- Remove the chicken and set aside. Add the pasta and water to the pot. Place the chicken on top of the pasta.
- Pour the marinara sauce over the chicken and pasta. Do not stir.
- Secure the lid and set the Instant Pot to manual high pressure for 5 minutes. Once done, quick release the pressure.
- Sprinkle the mozzarella and Parmesan cheeses over the top. Cover with the lid for 2 minutes to let the cheese melt.
- Tip: For a crispier cheese topping, broil in the oven for 2-3 minutes after melting.
- Tip: Let the dish sit for 5 minutes before serving to allow the sauce to thicken.
- Tip: For extra flavor, add a pinch of red pepper flakes to the marinara sauce before cooking.
Unbelievably creamy and packed with flavor, this dish is a crowd-pleaser. Serve it with a side of garlic bread or a fresh salad for a complete meal that feels indulgent but is secretly good for you.
Instant Pot Chicken and Asparagus Lemon Pasta
So, you’re craving something creamy, tangy, and utterly comforting without spending hours in the kitchen? This Instant Pot Chicken and Asparagus Lemon Pasta is your weeknight savior, combining tender chicken, crisp asparagus, and a zesty lemon sauce in one pot.
Ingredients
- For the pasta:
- 8 oz fettuccine
- 2 cups chicken broth
- For the chicken and asparagus:
- 1 lb chicken breast, cubed
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- For the sauce:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the chicken cubes and cook until they’re no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
- Add the fettuccine and chicken broth to the pot. Make sure the pasta is submerged under the liquid. Close the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
- Once cooking is complete, quick release the pressure. Carefully open the lid and stir in the asparagus. Tip: The residual heat will cook the asparagus perfectly, keeping it crisp-tender.
- Switch the Instant Pot back to ‘Saute’. Stir in the heavy cream, Parmesan cheese, lemon juice, lemon zest, salt, and pepper. Cook for 2-3 minutes until the sauce thickens slightly. Tip: Constant stirring prevents the sauce from sticking to the bottom.
Out of the pot, this pasta dish boasts a creamy texture with a bright lemon kick that balances the richness. Serve it with an extra sprinkle of Parmesan and a side of garlic bread for a meal that feels anything but rushed.
Healthy Instant Pot Chicken Sausage and Peppers
You’re going to love how easy and flavorful this dish is. Perfect for those busy nights when you want something healthy but don’t want to spend hours in the kitchen.
Ingredients
- For the chicken sausage and peppers:
- 1 tbsp olive oil
- 1 lb chicken sausage, sliced into 1/2-inch pieces
- 2 bell peppers, sliced into strips
- 1 onion, sliced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth
Instructions
- Turn on the Instant Pot and select the ‘Sauté’ function. Heat the olive oil for 2 minutes until it shimmers.
- Add the sliced chicken sausage to the pot. Cook for 3 minutes, stirring occasionally, until lightly browned. Tip: Don’t overcrowd the pot to ensure even browning.
- Add the bell peppers, onion, and garlic to the pot. Sprinkle with salt and black pepper. Sauté for 2 minutes, stirring frequently, until the vegetables start to soften.
- Pour in the chicken broth, making sure to scrape any browned bits from the bottom of the pot. Tip: This adds depth to the flavor.
- Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 5 minutes at high pressure.
- Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining pressure. Tip: Natural release helps keep the sausage juicy.
- Carefully remove the lid and give everything a good stir. Serve hot.
Vibrant and packed with flavor, this dish is a crowd-pleaser. Try serving it over quinoa or with a side of crusty bread to soak up the delicious juices.
Instant Pot Chicken and Kale Soup
Looking for a cozy, nutritious meal that comes together in a flash? This Instant Pot Chicken and Kale Soup is your answer, packed with tender chicken, hearty kale, and a broth that’s just begging to be sipped.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- For the protein and greens:
- 1 lb boneless, skinless chicken breasts
- 4 cups kale, stems removed and leaves chopped
- For seasoning:
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Set your Instant Pot to ‘Saute’ and heat the olive oil.
- Add the onion, carrots, celery, and garlic. Saute for 5 minutes, until the vegetables start to soften.
- Pour in the chicken broth, scraping the bottom to deglaze.
- Add the chicken breasts, salt, pepper, and thyme. Secure the lid.
- Cook on high pressure for 10 minutes, then allow a natural release for 5 minutes before quick releasing the remaining pressure.
- Remove the chicken and shred it with two forks. Tip: Let it cool slightly for easier handling.
- Return the shredded chicken to the pot and add the kale. Tip: Stirring in the kale last keeps it vibrant and slightly crisp.
- Set to ‘Saute’ again and cook for 2-3 minutes, just until the kale wilts. Tip: Don’t overcook the kale to maintain its nutrients and color.
Comforting yet light, this soup boasts a perfect balance of flavors and textures. Serve it with a sprinkle of Parmesan or a side of crusty bread for dipping.
Healthy Instant Pot Chicken and Wild Rice Soup
You know those days when you crave something hearty but don’t want to spend hours in the kitchen? This Healthy Instant Pot Chicken and Wild Rice Soup is your answer. It’s packed with flavor, easy to make, and ready in no time.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 6 cups chicken broth
- For the protein and grains:
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice blend
- For finishing:
- 1 cup baby spinach
- Salt and pepper to taste
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the garlic, thyme, and rosemary. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. This adds depth to your soup’s flavor.
- Add the chicken breasts and wild rice blend. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 15 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Stir in the baby spinach until just wilted. Season with salt and pepper to taste.
One spoonful of this soup and you’ll love the tender chicken, chewy wild rice, and vibrant veggies. Serve it with a sprinkle of fresh herbs or a side of crusty bread for an extra cozy meal.
Conclusion
Exploring these 24 Delicious Healthy Chicken Instant Pot Recipes offers a treasure trove of quick, nutritious meals perfect for busy weeknights. We hope you find inspiration to try them out and make your evenings a little easier. Don’t forget to leave a comment sharing your favorites and pin this article on Pinterest to keep these handy recipes within reach. Happy cooking!
