20 Delicious Instant Pot Chicken Recipes Healthy and Easy

Get ready to transform your weeknight dinners with these 20 delicious Instant Pot chicken recipes that are as healthy as they are easy! Whether you’re craving comfort food, looking for quick dinner solutions, or just want to spice up your meal rotation, we’ve got you covered. Dive into our roundup and discover how your Instant Pot can be your best ally in the kitchen. Let’s get cooking!

Instant Pot Lemon Garlic Chicken

Venturing into the kitchen on a quiet afternoon, I find myself drawn to the simplicity and warmth of cooking something that feels both comforting and vibrant. Instant Pot Lemon Garlic Chicken is that dish for me, a melody of tangy and savory notes that come together effortlessly, leaving more time to savor the moments in between.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs more forgiving and flavorful than breasts)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference here)
• 1/4 cup fresh lemon juice (about 2 lemons, and I always zest them first for garnish)
• 1 cup chicken broth (low sodium is my preference to control the saltiness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp dried oregano (rubbed between fingers to awaken the oils)
• 1/2 tsp salt (I use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, always)

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the chicken thighs in a single layer, seasoning with salt and pepper. Sear until golden, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a proper sear.
3. Remove the chicken and set aside. In the same pot, add the minced garlic, sautéing until fragrant, about 30 seconds.
4. Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom. Tip: These bits are flavor gold!
5. Return the chicken to the pot, sprinkle with oregano, and give everything a gentle stir to combine.
6. 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 keep the chicken tender.
7. Once the pressure is released, remove the lid and let the chicken rest in the sauce for a few minutes before serving.

Out of the pot, the chicken is impossibly tender, with the lemon and garlic weaving through each bite. Serve it over a bed of fluffy quinoa or with crusty bread to soak up the vibrant sauce, and watch as it becomes a quick favorite in your home too.

Healthy Instant Pot Chicken and Quinoa

Today, as the morning light filters through my kitchen window, I find myself reaching for the comforting simplicity of a dish that nourishes both body and soul. This Healthy Instant Pot Chicken and Quinoa is a testament to the beauty of combining wholesome ingredients with the convenience of modern cooking.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness, making the quinoa perfectly fluffy)
• 1.5 lbs boneless, skinless chicken breasts (thawed if frozen, for even cooking)
• 2 cups low-sodium chicken broth (homemade or store-bought, but always low-sodium for me)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (because fresh is great, but sometimes simplicity wins)
• 1 tsp dried oregano (for that hint of earthiness)
• 1/2 tsp salt (I prefer sea salt for its mineral richness)
• 1/4 tsp black pepper (freshly ground, always)

Instructions

1. Turn your Instant Pot to the ‘Sauté’ function and add the olive oil, letting it heat for about 1 minute until shimmering.
2. Add the chicken breasts to the pot, seasoning them with salt, pepper, garlic powder, and oregano. Sear for 2 minutes on each side until lightly golden.
3. Pour in the chicken broth, using a wooden spoon to gently scrape any bits off the bottom of the pot for extra flavor.
4. Add the rinsed quinoa on top of the chicken, ensuring it’s submerged in the broth but not stirred in to prevent clumping.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
6. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
7. Remove the chicken to a cutting board, shredding it with two forks. Tip: Letting the chicken rest for a minute makes shredding easier.
8. Fluff the quinoa with a fork, then stir the shredded chicken back into the pot. Tip: For extra creaminess, let it sit covered for 5 minutes before serving.

As you take your first bite, notice how the quinoa’s slight nuttiness complements the tender, herb-infused chicken. Serve it in a bowl with a sprinkle of fresh herbs or alongside a crisp salad for a meal that feels both indulgent and virtuous.

Instant Pot Chicken Curry with Coconut Milk

Evenings like these call for something comforting yet effortless, a dish that wraps you in warmth without demanding too much of your time. This Instant Pot Chicken Curry with Coconut Milk is just that—a creamy, fragrant escape into flavor with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs more forgiving and flavorful than breasts)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 large onion, finely chopped (the sweetness balances the spices beautifully)
• 3 garlic cloves, minced (because fresh is always better)
• 1 tbsp grated ginger (adds a bright, spicy note)
• 2 tbsp curry powder (I lean towards Madras for its depth)
• 1 can (13.5 oz) coconut milk (full-fat for that luxurious texture)
• 1 cup chicken broth (homemade if you have it, but store-bought works fine)
• 1 tsp salt (adjust to your liking, but this is a good starting point)
• Fresh cilantro for garnish (a non-negotiable finish in my book)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onions, cooking until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
2. Add the garlic and ginger, sautéing for another minute until fragrant. This builds the flavor base.
3. Stir in the curry powder, coating the onions evenly. Let it toast for 30 seconds to unlock its aromas.
4. Pour in the coconut milk and chicken broth, scraping the bottom to deglaze. Tip: This prevents the ‘burn’ warning and incorporates all the flavors.
5. Add the chicken thighs and salt, ensuring they’re submerged in the liquid. Secure the lid, set to ‘Manual’ high pressure for 10 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure. Tip: This keeps the chicken tender.
7. Shred the chicken slightly with forks, letting it soak up more sauce. Garnish with fresh cilantro before serving.

Rich and velvety, this curry hugs the palate with its creamy coconut milk and warm spices. Serve it over a bed of jasmine rice or with naan to scoop up every last bit of sauce.

Low-Carb Instant Pot Chicken Alfredo

Zestfully, let’s embrace the comfort of a dish that feels like a warm hug on a chilly evening, yet fits seamlessly into a low-carb lifestyle. This Instant Pot Chicken Alfredo is a testament to how indulgence and health can coexist, offering a creamy, dreamy experience without the guilt.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic ones have a better texture)
• 2 cups heavy cream (the richness is key here)
• 1 cup grated Parmesan cheese (freshly grated melts smoother)
• 2 tbsp unsalted butter (I always reach for grass-fed for its flavor)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tsp salt (I use Himalayan pink salt for its minerals)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp olive oil (extra virgin is my pantry staple)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the chicken breasts, seasoning them with salt and pepper, and sear until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the chicken and set aside. Add the butter and garlic to the pot, sautéing until fragrant, about 30 seconds.
4. Pour in the heavy cream, scraping the bottom to loosen any browned bits. Tip: This step adds depth to the sauce.
5. Return the chicken to the pot, ensuring it’s submerged in the cream. Secure the lid and set to ‘Manual’ high pressure for 10 minutes.
6. Once done, allow a natural release for 5 minutes, then quick release the remaining pressure. Tip: This prevents the sauce from splattering.
7. Remove the chicken and shred it, then stir back into the sauce along with the Parmesan until smooth.

Velvety and rich, this Chicken Alfredo wraps around your fork with a luxurious texture, while the garlic and Parmesan offer a savory depth. Serve it over zucchini noodles for an extra veggie boost, or alongside a crisp salad to cut through the creaminess.

Instant Pot Chicken Tortilla Soup

Perhaps there’s nothing more comforting than a bowl of soup that whispers of home, especially when it’s as effortlessly made as this Instant Pot Chicken Tortilla Soup. It’s a dish that cradles you in its warmth, with flavors deep and familiar, yet each spoonful feels like a gentle discovery.

Ingredients

• 1 tablespoon extra virgin olive oil (my kitchen staple for its fruity depth)
• 1 medium onion, diced (I find yellow onions sweeter, perfect here)
• 3 cloves garlic, minced (freshly minced releases the best aroma)
• 1 pound boneless, skinless chicken breasts (thighs work too for more richness)
• 1 teaspoon ground cumin (toast it lightly for a nuttier flavor)
• 1 teaspoon chili powder (adjust based on your heat preference)
• 4 cups chicken broth (homemade if you have it, for that extra love)
• 1 can (14.5 oz) diced tomatoes, undrained (they add a nice acidity)
• 1 can (15 oz) black beans, rinsed and drained (for that hearty texture)
• 1 cup frozen corn (a sweet crunch in every bite)
• 1 teaspoon salt (start with this, you can always adjust later)
• 1/2 teaspoon black pepper (freshly ground, if possible)
• 2 tablespoons lime juice (brightens up the whole dish)
• For serving: chopped cilantro, avocado slices, shredded cheese, and tortilla chips (because toppings make everything better)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the diced onion and cook until translucent, about 3 minutes, stirring occasionally.
2. Add the minced garlic, cumin, and chili powder. Stir for about 30 seconds until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Place the chicken breasts on top of the onion mixture. Pour in the chicken broth, diced tomatoes, black beans, corn, salt, and pepper. Give it a gentle stir to combine.
4. Secure the lid on the Instant Pot and set the valve to ‘Sealing.’ Cook on ‘Manual’ high pressure for 10 minutes. Tip: Natural release for 5 minutes, then quick release the remaining pressure for the juiciest chicken.
5. Once the pressure is released, carefully open the lid. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
6. Stir in the lime juice. Taste and adjust seasoning if necessary. Tip: The lime juice really brings all the flavors together, so don’t skip it.

Zesty and comforting, this soup is a melody of textures—tender chicken, creamy avocado, and the crunch of tortilla chips. Serve it with a sprinkle of cheese and a handful of cilantro for a dish that’s as vibrant to look at as it is to eat.

Healthy Instant Pot Chicken and Broccoli

Kindly imagine a quiet evening where the only sound is the gentle hiss of the Instant Pot, a comforting promise of a meal that’s both nourishing and effortless. This dish, a harmonious blend of tender chicken and vibrant broccoli, is a testament to the beauty of simple, wholesome ingredients coming together under pressure.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces (I find the texture just right when they’re uniform)
• 2 cups broccoli florets (freshly chopped, their bright green a visual delight)
• 1 cup low-sodium chicken broth (the backbone of flavor, I swear by it)
• 2 tbsp soy sauce (a dash more if you’re like me and love a deeper umami)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 2 cloves garlic, minced (because what’s a dish without garlic’s warmth?)
• 1 tsp ginger, grated (a little zing goes a long way)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until it shimmers, about 2 minutes. Tip: Swirl the pot to evenly coat the bottom.
2. Add the chicken pieces, browning them lightly on all sides, roughly 3 minutes. They don’t need to be fully cooked—just golden. Tip: Resist stirring too much to get a nice sear.
3. Stir in the garlic and ginger, sautéing until fragrant, about 30 seconds. The aroma will tell you when it’s time.
4. Pour in the chicken broth and soy sauce, scraping up any browned bits from the bottom. Tip: Those bits are flavor gold.
5. Layer the broccoli florets on top of the chicken without stirring. This keeps them bright and crisp.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes. The wait begins.
7. Once done, perform a quick release by turning the valve to ‘Venting’. The steam’s rush is your cue.
8. Carefully open the lid, giving everything a gentle stir to combine. The broccoli should be tender yet vibrant.

Silky chicken mingles with crisp-tender broccoli in a broth that’s rich with umami and a hint of ginger’s spark. Serve it over a mound of steaming rice, or for a low-carb twist, spiralized zucchini noodles catch every drop of the savory sauce.

Instant Pot Chicken Tikka Masala

Comfort comes in many forms, and today, it’s the aromatic embrace of Instant Pot Chicken Tikka Masala that fills the kitchen, a dish that marries the warmth of spices with the tenderness of chicken, all coming together in a symphony of flavors that feel like a gentle hug.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (I find thighs more flavorful and forgiving than breasts)
• 1 cup full-fat yogurt (the richness adds a lovely creaminess)
• 2 tbsp garam masala (my spice drawer hero, it’s non-negotiable here)
• 1 tbsp grated ginger (freshly grated makes all the difference)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 large onion, finely diced (a sweet variety like Vidalia works wonders)
• 1 14.5 oz can crushed tomatoes (San Marzano tomatoes are my secret for sweetness)
• 1 cup heavy cream (for that indulgent finish)
• 1 tsp salt (adjust, but start here)
• 1/2 tsp cayenne pepper (for a gentle heat that lingers)

Instructions

1. In a bowl, mix chicken pieces with yogurt, garam masala, ginger, and garlic. Let marinate for at least 30 minutes, though overnight in the fridge is my preference for deeper flavor.
2. Set your Instant Pot to ‘Sauté’ and heat olive oil. Add onions, cooking until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Add the marinated chicken along with its marinade to the pot. Sauté for another 5 minutes until the chicken starts to turn opaque.
4. Stir in crushed tomatoes, salt, and cayenne pepper. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
5. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure. Tip: This waiting period lets the flavors meld beautifully.
6. Stir in heavy cream, then set the pot to ‘Sauté’ again for a final 5 minutes to slightly thicken the sauce. Tip: Keep stirring to prevent the cream from separating.
7. For an extra touch of freshness, garnish with chopped cilantro before serving. Tip: A squeeze of lemon juice can brighten the dish unexpectedly.

Momentarily, the first bite reveals the chicken’s succulence, bathed in a sauce that’s both vibrant and comforting. Serve it over a bed of fluffy basmati rice or with warm naan to scoop up every last bit of the masala’s richness, a simple yet profound way to end the day.

Instant Pot Chicken and Sweet Potato Stew

Many evenings find me craving something hearty yet simple, a dish that wraps comfort in every bite without demanding hours in the kitchen. This Instant Pot Chicken and Sweet Potato Stew is my answer to those nights, blending tender chicken with the subtle sweetness of potatoes in a broth that feels like a warm hug.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs more flavorful than breasts)
• 2 cups sweet potatoes, cubed (about 2 medium, I leave the skin on for extra nutrients)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup chicken broth (homemade if you have it, but store-bought works fine)
• 1 tsp smoked paprika (adds a lovely depth)
• 1/2 tsp salt (I use sea salt for its mineral taste)
• 1/4 tsp black pepper (freshly ground, if possible)
• 2 cloves garlic, minced (because garlic is life)
• 1 small onion, diced (yellow for sweetness)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes until shimmering.
2. Add the diced onion and minced garlic, sautéing for 3 minutes until fragrant and slightly translucent.
3. Season the chicken thighs with salt, pepper, and smoked paprika, then add them to the pot. Brown each side for 2 minutes—no need to cook through.
4. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom (this is where the flavor lives).
5. Add the cubed sweet potatoes, stirring gently to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
7. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Carefully remove the lid, letting the steam escape away from you.

Now, the stew’s aroma fills the kitchen, a promise of the tender chicken and sweet potatoes waiting beneath. The broth, rich with the essence of smoked paprika and garlic, clings to each spoonful. Serve it over a bed of quinoa for a wholesome twist, or with crusty bread to soak up every last drop.

Healthy Instant Pot Chicken Fajitas

Moments like these call for simplicity in the kitchen, a dish that brings warmth without the wait. These Healthy Instant Pot Chicken Fajitas are just that—a quick, nourishing meal that feels like a hug.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips (I find thinner strips cook more evenly)
• 2 bell peppers, any color, sliced (I love the sweetness of red and yellow together)
• 1 large onion, sliced (white onions add a nice bite)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fajita seasoning (homemade or store-bought, but check for no added sugars)
• 1/2 cup chicken broth (low-sodium keeps it healthier)
• Juice of 1 lime (freshly squeezed makes all the difference)
• Salt to taste (I use sea salt for its mineral content)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes until shimmering.
2. Add the chicken strips, seasoning with salt, and sauté for 3 minutes until they just start to turn white. Tip: Don’t overcrowd the pot to ensure even browning.
3. Toss in the sliced bell peppers and onion, stirring to combine with the chicken.
4. Sprinkle the fajita seasoning over the mixture, pouring in the chicken broth and lime juice. Tip: The liquid helps to deglaze the pot, lifting any flavorful bits stuck to the bottom.
5. 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 to keep the chicken tender.
6. Carefully remove the lid, giving everything a gentle stir to combine.

Flavorful and tender, these fajitas are a delight with their vibrant veggies and juicy chicken. Serve them over a bed of quinoa for a wholesome twist, or wrap them in warm tortillas for the classic experience.

Instant Pot Chicken and Mushroom Risotto

Risotto, with its creamy texture and comforting warmth, has always been my go-to dish for those evenings when the world outside seems too loud, and the kitchen becomes my sanctuary. This Instant Pot version, with tender chicken and earthy mushrooms, simplifies the process without sacrificing the soul-soothing qualities of the classic.

Ingredients

• 1 tablespoon extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 cup Arborio rice (the high starch content is key for creaminess)
• 1/2 pound chicken breast, diced (I find organic chicken has a better texture)
• 8 ounces cremini mushrooms, sliced (their earthy flavor deepens the dish)
• 3 cups chicken broth (homemade if you have it, for a richer taste)
• 1/2 cup dry white wine (a splash adds brightness)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 small onion, finely chopped (I prefer yellow for its sweetness)
• 1 teaspoon salt (to enhance all the flavors)
• 1/2 teaspoon black pepper (freshly ground for a bit of heat)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the diced chicken and cook until no longer pink, about 5 minutes, stirring occasionally. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add the mushrooms, onion, and garlic, sautéing until the onions are translucent and the mushrooms have softened, about 3 minutes.
4. Stir in the Arborio rice, coating it well with the oil and vegetables, for about 1 minute. Tip: Toasting the rice slightly enhances its nutty flavor.
5. Pour in the white wine, scraping any bits off the bottom of the pot, and let it simmer until mostly evaporated, about 2 minutes.
6. Add the chicken broth, salt, and pepper, giving everything a good stir.
7. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 6 minutes. Tip: Natural release for 10 minutes preserves the rice’s texture.
8. Carefully quick release any remaining pressure, then open the lid.
9. Stir in the Parmesan cheese until the risotto is creamy and well combined.

Creamy with a slight bite, this risotto carries the deep flavors of mushrooms and chicken, elevated by the sharpness of Parmesan. Serve it in shallow bowls, garnished with a sprinkle of fresh herbs or a drizzle of truffle oil for an extra touch of luxury.

Instant Pot Chicken Pho

Now, as the morning light filters through the kitchen window, there’s something deeply comforting about preparing a bowl of Instant Pot Chicken Pho. It’s a dish that carries the warmth of tradition and the ease of modern cooking, perfect for those moments when you crave both nourishment and simplicity.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, thinly sliced (I love the sweetness it adds)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 inch ginger, sliced (for that gentle heat)
• 4 cups chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1 lb boneless, skinless chicken thighs (they stay so tender)
• 1 tbsp fish sauce (don’t skip this—it’s the secret umami booster)
• 1 tsp sugar (just a touch to balance the flavors)
• 4 oz rice noodles (I prefer the thin ones for their delicate texture)
• Garnishes: fresh cilantro, basil, lime wedges, and sliced jalapeños (because the more, the merrier)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the onion, garlic, and ginger, sautéing until fragrant and slightly softened, about 3 minutes. Tip: Stir frequently to prevent burning.
3. Pour in the chicken broth, scraping the bottom to loosen any browned bits—this is where the flavor lives.
4. Add the chicken thighs, fish sauce, and sugar, ensuring the chicken is submerged. Tip: Layering the ingredients like this helps infuse the broth with depth.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 12 minutes. Tip: Natural release for 10 minutes preserves the chicken’s tenderness.
6. While the broth cooks, prepare the rice noodles according to package instructions, then divide among bowls.
7. Once the pressure has released, carefully remove the chicken and shred it with two forks.
8. Ladle the hot broth over the noodles, top with shredded chicken, and garnish as desired.

Rich with aromatic broth and tender chicken, this pho is a hug in a bowl. Serve it with extra lime wedges on the side for those who love a bright, citrusy punch.

Healthy Instant Pot Chicken Caesar Salad

Sometimes, the simplest dishes bring the most comfort, especially when they come together effortlessly in the Instant Pot. This Healthy Instant Pot Chicken Caesar Salad is a testament to that, blending convenience with the classic flavors we all love, all while keeping things light and nutritious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find organic ones have the best texture)
• 1 cup chicken broth (homemade if you have it, for that extra depth of flavor)
• 1/2 cup grated Parmesan cheese (the real deal, please—it makes all the difference)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp fresh lemon juice (about 1 large lemon, and yes, fresh is non-negotiable here)
• 1 tsp Dijon mustard (for that slight tang and creaminess)
• 2 cloves garlic, minced (because Caesar salad isn’t Caesar without garlic)
• 1/2 tsp sea salt (I prefer the subtle crunch of sea salt)
• 1/4 tsp black pepper (freshly ground, if you can)
• 1 large head romaine lettuce, chopped (crisp and fresh is key)
• 1/2 cup croutons (homemade or store-bought, but always added last for crunch)

Instructions

1. Place the chicken breasts in the Instant Pot and pour the chicken broth over them. The broth should just cover the chicken; adjust if necessary.
2. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes. Tip: For even cooking, make sure the chicken breasts are of similar size.
3. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure. Tip: Natural release keeps the chicken moist.
4. Remove the chicken and shred it using two forks. Let it cool slightly. Meanwhile, whisk together the Parmesan, olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper in a large bowl to make the dressing.
5. Add the shredded chicken to the dressing and toss to coat. Tip: Letting the chicken sit in the dressing for a few minutes absorbs the flavors beautifully.
6. Add the chopped romaine to the bowl and toss everything together until the lettuce is evenly coated with the dressing.
7. Divide the salad among plates and top with croutons just before serving to maintain their crunch.

Great for a quick lunch or a light dinner, this salad strikes the perfect balance between creamy and crisp, with the chicken adding a satisfying heartiness. Try serving it in a large, shallow bowl to showcase its vibrant colors and textures.

Instant Pot Chicken and Dumplings

Yesterday, as the rain gently tapped against my kitchen window, I found myself craving the comfort of a classic dish that feels like a warm hug. Instant Pot Chicken and Dumplings came to mind, a recipe that marries simplicity with soul-soothing flavors, perfect for a reflective day like today.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs offer more flavor than breasts)
• 1 cup diced carrots (about 2 medium, for a sweet crunch)
• 1 cup diced celery (3 stalks, their freshness is key)
• 1/2 cup unsalted butter (I always use unsalted to control the dish’s saltiness)
• 4 cups chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1 tsp dried thyme (its earthy notes are irreplaceable here)
• 1 1/2 cups all-purpose flour (for the dumplings, spooned and leveled)
• 2 tsp baking powder (ensure it’s fresh for fluffy dumplings)
• 3/4 cup whole milk (the richness makes a difference)
• 1/2 tsp salt (to taste, but this is my sweet spot)

Instructions

1. Set your Instant Pot to ‘Saute’ and melt the butter until it’s just beginning to foam.
2. Add the chicken thighs, browning them lightly on each side for about 3 minutes—don’t rush this step; the color equals flavor.
3. Toss in the carrots and celery, stirring occasionally until they start to soften, roughly 5 minutes.
4. Pour in the chicken broth and sprinkle the thyme, giving everything a gentle stir to combine.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 10 minutes.
6. While the chicken cooks, whisk together the flour, baking powder, and salt in a bowl, then stir in the milk until just combined—overmixing leads to tough dumplings.
7. Once the cooking time is up, perform a quick release by turning the valve to ‘Venting.’
8. Drop spoonfuls of the dumpling batter onto the hot stew, spacing them evenly.
9. Cover with the lid (no need to seal), set to ‘Saute’ on ‘Low,’ and let the dumplings steam for 10 minutes—resist the urge to peek; they need the steam to puff up.
10. After 10 minutes, turn off the Instant Pot and let it sit for 5 minutes before serving.

Rich in flavor and comforting in texture, this dish is a testament to the magic of simple ingredients coming together. The dumplings, light yet satisfying, soak up the savory broth beautifully, making each spoonful a delight. Serve it in deep bowls with a sprinkle of fresh parsley for a pop of color and freshness.

Instant Pot Chicken Teriyaki

Now, as the morning light filters through the kitchen window, there’s something comforting about the thought of preparing a meal that’s both effortless and deeply satisfying. Instant Pot Chicken Teriyaki is one such dish, a harmonious blend of sweet and savory that comes together with minimal fuss, yet feels like a warm embrace at the end of a long day.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs more flavorful and forgiving than breasts)
• 1/2 cup low-sodium soy sauce (it’s all about balance, and this helps control the saltiness)
• 1/4 cup honey (for that golden, sticky glaze)
• 2 tbsp rice vinegar (a splash adds the perfect tang)
• 3 garlic cloves, minced (because garlic is love)
• 1 tsp grated ginger (freshly grated makes all the difference)
• 1 tbsp cornstarch (to thicken the sauce just right)
• 2 tbsp water (for mixing with cornstarch)
• 1 tbsp sesame oil (my secret for depth of flavor)
• Sesame seeds and sliced green onions for garnish (for that final touch of color and crunch)

Instructions

1. In the Instant Pot, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Stir well to blend the flavors.
2. Add the chicken thighs to the pot, ensuring they’re well-coated with the sauce. Let them marinate for 10 minutes for deeper flavor.
3. Secure the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes. The wait begins, but the aroma will soon fill your kitchen.
4. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
5. Remove the chicken and set aside. Turn the Instant Pot to ‘Sauté’ and stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce. Tip: Stir constantly to avoid lumps.
6. Return the chicken to the pot, coating it in the thickened sauce. Let it simmer for 2 minutes to soak up all the flavors. Tip: For an extra glossy finish, brush the chicken with sauce before serving.
7. Garnish with sesame seeds and green onions. Tip: Toasting the sesame seeds lightly beforehand unlocks their nutty aroma.

Velvety chicken pieces glazed in a rich, glossy sauce that clings lovingly to each bite—this Instant Pot Chicken Teriyaki is a testament to the beauty of simplicity. Serve it over a bed of steamed rice, or for a low-carb option, spiralized zucchini noodles make a refreshing counterpart.

Healthy Instant Pot Chicken Enchiladas

Comforting yet light, these Healthy Instant Pot Chicken Enchiladas bring a cozy warmth to any table, blending the ease of pressure cooking with the rich, layered flavors of traditional enchiladas. It’s a dish that feels like a hug, perfect for those evenings when you crave something nourishing without the fuss.

Ingredients

• 2 cups shredded chicken (I love using leftover roast chicken for extra flavor)
• 1 cup enchilada sauce (homemade or your favorite store-bought brand)
• 1 cup black beans, rinsed and drained (for a bit of heartiness)
• 1 cup corn kernels (fresh or frozen, both work beautifully)
• 1/2 cup diced onions (yellow onions are my go-to for their sweetness)
• 1 tbsp olive oil (extra virgin, for that fruity depth)
• 1 tsp ground cumin (toasted, if you have the time)
• 1/2 tsp garlic powder (for a quick garlicky punch)
• 4 whole wheat tortillas (they hold up wonderfully under pressure)
• 1/2 cup shredded cheese (a mix of cheddar and Monterey Jack melts like a dream)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the diced onions, cooking until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the ground cumin and garlic powder, toasting the spices for 30 seconds until fragrant.
4. Add the shredded chicken, black beans, and corn, mixing well to combine with the onions and spices.
5. Pour in the enchilada sauce, stirring to coat everything evenly, then cancel the ‘Sauté’ function.
6. Layer the tortillas over the mixture, folding them gently to fit if necessary, but don’t worry about perfection.
7. Sprinkle the shredded cheese evenly over the tortillas.
8. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
9. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
10. Carefully remove the lid, letting the steam escape away from you to avoid burns.

Best enjoyed straight from the pot, these enchiladas boast a delightful contrast between the tender filling and the slightly chewy tortillas. The cheese melts into a creamy blanket, tying all the vibrant flavors together. For a fresh twist, top with avocado slices or a dollop of Greek yogurt right before serving.

Instant Pot Chicken and Rice

Gently, the aroma of garlic and thyme fills the kitchen, a comforting prelude to the simplicity and warmth of this Instant Pot Chicken and Rice. It’s a dish that whispers of home, of quiet evenings when the world outside fades away, and all that matters is the meal in front of you.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs more flavorful, but breasts work in a pinch)
• 1 cup long-grain white rice (rinsed until the water runs clear—trust me, it makes a difference)
• 2 cups chicken broth (homemade if you have it, but store-bought is fine)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tsp dried thyme (or fresh if you’re feeling fancy)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the chicken thighs, seasoning with salt and pepper, and sear until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the chicken and set aside. In the same pot, add the minced garlic and sauté for 30 seconds until fragrant.
4. Stir in the rice, thyme, and chicken broth, scraping up any browned bits from the bottom of the pot. Tip: Those bits are flavor gold!
5. Return the chicken to the pot, nestling it into the rice. Secure the lid and set to ‘Manual’ high pressure for 8 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure. Tip: This waiting period is crucial for perfect rice texture.
7. Fluff the rice with a fork and let it sit for 5 minutes before serving to let the flavors meld.

Fluffy and fragrant, the rice absorbs all the savory juices from the chicken, creating a dish that’s both hearty and comforting. Serve it with a sprinkle of fresh parsley or a side of steamed greens for a touch of color and freshness.

Instant Pot Chicken Shawarma

Falling into the rhythm of cooking can feel like a dance, especially when the dish is as vibrant and aromatic as Instant Pot Chicken Shawarma. It’s a recipe that invites patience, allowing the spices to meld and the chicken to become impossibly tender, turning an ordinary evening into something a little more special.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 tbsp lemon juice (freshly squeezed, it makes all the difference)
• 4 garlic cloves, minced (because more garlic is always better)
• 1 tbsp smoked paprika (for that deep, smoky flavor)
• 1 tsp ground cumin (toasted and ground at home if you’re feeling fancy)
• 1 tsp turmeric (adds a beautiful golden hue)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, please)
• 1/2 tsp cinnamon (a whisper of sweetness)
• 1/4 tsp cloves (just a pinch, it’s powerful stuff)

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, cumin, turmeric, salt, black pepper, cinnamon, and cloves until well combined.
2. Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and let it marinate in the refrigerator for at least 1 hour, though overnight is ideal for deeper flavor.
3. Turn your Instant Pot to the sauté function and heat it for 2 minutes. Add the marinated chicken and all the marinade to the pot.
4. Sear the chicken for 3 minutes on each side, just until it gets a nice color. Tip: Don’t skip this step; it locks in the juices.
5. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
6. Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure. Tip: Natural release keeps the chicken tender.
7. Remove the chicken and let it rest for 5 minutes before slicing or shredding. Tip: Resting allows the juices to redistribute.
8. While the chicken rests, you can reduce the cooking liquid in the pot on sauté mode for a thicker sauce, if desired.

Just like that, you’ve got a dish that’s bursting with warmth and complexity. The chicken is succulent, with edges that caramelize beautifully when you give it a quick broil before serving. Try it tucked into warm pitas with a drizzle of tahini and a handful of crisp veggies for a meal that feels like a hug.

Healthy Instant Pot Chicken Noodle Soup

Yesterday, as the rain gently tapped against my kitchen window, I found myself craving the comfort of a warm, nourishing bowl of chicken noodle soup. There’s something about the simplicity of this dish that feels like a hug from the inside, especially when made in the Instant Pot for that quick yet deeply flavorful result.

Ingredients

– 1 tbsp extra virgin olive oil (my go-to for its fruity depth)
– 1 medium onion, diced (I love the sweetness it brings)
– 2 carrots, peeled and sliced into coins (for that perfect crunch)
– 2 celery stalks, chopped (adds a lovely earthy tone)
– 3 garlic cloves, minced (because garlic is life)
– 1 lb boneless, skinless chicken breasts (I prefer them for their tenderness)
– 6 cups low-sodium chicken broth (homemade if you have it)
– 1 tsp dried thyme (it’s my little secret for depth)
– 1 bay leaf (for that subtle background note)
– 2 cups wide egg noodles (they hold up beautifully)
– Salt and freshly ground black pepper (to season, but we’ll be specific)
– Fresh parsley, chopped (for a bright finish)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the onion, carrots, and celery, sautéing until the onions are translucent, about 5 minutes. Tip: Stir occasionally to prevent sticking.
3. Stir in the garlic and cook until fragrant, about 30 seconds. Tip: Don’t let it brown to avoid bitterness.
4. Place the chicken breasts on top of the veggies, then pour in the chicken broth, ensuring the chicken is submerged.
5. Add the thyme and bay leaf, then secure the lid and set the valve to ‘Sealing.’
6. Cook on ‘Manual’ high pressure for 7 minutes. Tip: The quick release method here keeps the chicken tender.
7. Once the pressure is released, carefully remove the lid and transfer the chicken to a cutting board.
8. Shred the chicken with two forks, then return it to the pot.
9. Stir in the egg noodles, set the Instant Pot to ‘Sauté,’ and cook until the noodles are al dente, about 5 minutes. Tip: Keep an eye on them to avoid overcooking.
10. Season with salt and pepper to your liking, then discard the bay leaf.
11. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Comforting and hearty, this soup boasts tender chicken, perfectly cooked noodles, and a broth that’s rich with the flavors of thyme and garlic. For a creative twist, serve it with a sprinkle of grated Parmesan or a side of crusty bread for dipping.

Instant Pot Chicken Cacciatore

Venturing into the heart of comfort food, this Instant Pot Chicken Cacciatore brings a rustic charm to your dinner table, blending tender chicken with a medley of vegetables in a rich, herb-infused tomato sauce. It’s a dish that whispers of home, of slow Sundays and the joy of shared meals.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on (for deeper flavor)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 large yellow onion, thinly sliced (sweetness is key)
• 1 red bell pepper, sliced (for a pop of color)
• 3 garlic cloves, minced (because more is always better)
• 1 cup mushrooms, sliced (I love cremini for their earthiness)
• 1/2 cup dry white wine (a splash for the pot, a sip for the chef)
• 1 can (14.5 oz) diced tomatoes, undrained (the foundation of our sauce)
• 1 tsp dried oregano (rubbed between fingers to awaken the oils)
• 1/2 tsp salt (to start, we’ll adjust later)
• 1/4 tsp black pepper (freshly ground, please)
• 1/4 cup fresh basil, chopped (reserved for the finish)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes. This is where flavors begin to build.
2. Add the chicken thighs, skin-side down, and sear until golden brown, about 4 minutes per side. Don’t rush this step; the crust is crucial.
3. Remove the chicken and set aside. In the same pot, add the onion and bell pepper, sautéing until softened, about 3 minutes. The veggies should glisten, not brown.
4. Stir in the garlic and mushrooms, cooking for another minute until fragrant. A quick stir here prevents any bitterness.
5. Pour in the white wine, scraping up any browned bits from the bottom. This deglazing step is your sauce’s secret weapon.
6. Add the diced tomatoes, oregano, salt, and pepper, stirring to combine. The tomatoes should bubble slightly, signaling it’s time for the chicken.
7. Return the chicken to the pot, nestling it into the sauce. Secure the lid, set to ‘Manual’ high pressure for 15 minutes. Natural release for 10 minutes, then quick release.
8. Gently stir in the fresh basil before serving. The heat will wilt it perfectly, releasing its aroma.

Best enjoyed when the chicken is fall-off-the-bone tender, the sauce thick and clinging to each piece. Serve over a bed of polenta or with crusty bread to soak up every last bit of that savory sauce.

Instant Pot Chicken and Lentil Curry

Perhaps there’s no greater comfort than a bowl of hearty curry, simmered to perfection in the quiet of your kitchen. This Instant Pot Chicken and Lentil Curry is a testament to the beauty of simple ingredients coming together under pressure, creating something deeply flavorful and satisfying.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (thighs stay juicier, but breasts work too)
• 1 cup dried green lentils (rinsed and picked over for any stones)
• 1 medium onion, finely diced (yellow for sweetness)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tbsp ginger, freshly grated (it brightens the whole dish)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 2 cups chicken broth (homemade if you have it)
• 2 tbsp curry powder (I like a bit of heat, so I use hot curry powder)
• 1 tsp salt (adjust as you go)
• Fresh cilantro for garnish (it adds a fresh pop)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the chicken pieces in a single layer, letting them brown slightly for about 3 minutes per side. Don’t overcrowd the pot; work in batches if necessary.
3. Toss in the onion, garlic, and ginger, sautéing until fragrant and the onions are translucent, about 3 minutes. Tip: This is where the flavor base builds, so take your time.
4. Stir in the curry powder and salt, coating everything evenly for about 1 minute until the spices are toasted and aromatic.
5. Add the lentils, coconut milk, and chicken broth, giving everything a good stir to combine. Tip: Scrape the bottom of the pot to prevent any bits from sticking and causing a burn notice.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes. Tip: Natural release for 10 minutes, then quick release any remaining pressure for perfectly cooked lentils.
7. Garnish with fresh cilantro before serving. The curry should be creamy with tender chicken and lentils that hold their shape.

Here, the curry unfolds with layers of warmth from the spices, balanced by the creamy coconut milk. Serve it over a bed of fluffy basmati rice or with naan for dipping, letting the sauce cling to every bite.

Conclusion

Absolutely, this roundup of 20 Delicious Instant Pot Chicken Recipes offers a treasure trove of healthy, easy meals perfect for any night of the week. We hope you find new favorites to add to your rotation! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to keep these ideas handy for your next meal plan. Happy cooking!

Bella Bacinos