Monday blues or not, whipping up a delicious chicken dinner doesn’t have to be a chore! With these 16 mouthwatering pressure cooker chicken recipes, you’re just minutes away from a comforting, flavor-packed meal that’ll have everyone asking for seconds. Perfect for busy weeknights or lazy weekends, these easy-to-make dishes promise to spice up your cooking routine. Ready to transform your chicken game? Let’s dive in!
Pressure Cooker Chicken Curry
Mouthwatering and quick, this Pressure Cooker Chicken Curry brings bold flavors to your table in no time. Perfect for busy weeknights when you crave something hearty without the hassle.
Ingredients
- 1.5 lbs chicken thighs, cut into chunks
- A couple of tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- A thumb-sized piece of ginger, grated
- 2 tablespoons curry powder
- A can (14 oz) of coconut milk
- A splash of chicken broth
- Salt, just enough to season
Instructions
- Set your pressure cooker to ‘Sauté’ and heat the olive oil.
- Add the onion, garlic, and ginger. Cook until the onion is soft, about 3 minutes.
- Stir in the curry powder and cook for another minute to bloom the spices.
- Add the chicken chunks, turning to coat them in the spice mixture.
- Pour in the coconut milk and a splash of chicken broth. Season with salt.
- Lock the lid in place and set the pressure cooker to ‘High’ for 10 minutes.
- Once done, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
- Give the curry a good stir, breaking up any large pieces of chicken if needed.
Aromatic and rich, this curry boasts tender chicken swimming in a creamy, spiced sauce. Serve it over steamed rice or with naan for scooping up every last bit.
Pressure Cooker BBQ Chicken
Let’s dive straight into making this Pressure Cooker BBQ Chicken—it’s quick, flavorful, and perfect for busy weeknights.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- a cup of your favorite BBQ sauce
- a splash of apple cider vinegar
- a couple of garlic cloves, minced
- a tablespoon of olive oil
- a teaspoon of smoked paprika
- half a teaspoon of salt
- a quarter teaspoon of black pepper
Instructions
- Set your pressure cooker to sauté mode and heat the olive oil.
- Season the chicken thighs with salt, pepper, and smoked paprika.
- Brown the chicken in the pressure cooker for 3 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
- Remove the chicken and set aside. Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
- Pour in the BBQ sauce and apple cider vinegar, stirring to combine.
- Return the chicken to the pot, coating it well with the sauce.
- Secure the lid and cook on high pressure for 10 minutes. Tip: Natural release for 5 minutes, then quick release the remaining pressure.
- Remove the chicken and shred it, if desired, or serve whole. Tip: For a thicker sauce, simmer on sauté mode for a few extra minutes.
Now, this BBQ chicken is tender, smoky, and packed with flavor. Try serving it over a bed of creamy coleslaw for a crunchy contrast.
Pressure Cooker Chicken and Rice
Busy weeknights call for simple, hearty meals that don’t skimp on flavor. This Pressure Cooker Chicken and Rice delivers just that, with minimal fuss and maximum taste.
Ingredients
- 1.5 lbs chicken thighs, bone-in, skin-on
- A couple of garlic cloves, minced
- 1 cup white rice, rinsed
- 1.5 cups chicken broth
- A splash of olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Instructions
- Set your pressure cooker to ‘Sauté’ and heat a splash of olive oil.
- Season the chicken thighs with salt, pepper, and paprika. Brown them skin-side down for 4 minutes, then flip and cook for another 3 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
- Remove the chicken and set aside. In the same pot, sauté minced garlic for 30 seconds until fragrant.
- Add the rinsed rice and chicken broth, scraping up any browned bits from the bottom. Tip: This adds depth to the dish’s flavor.
- Place the chicken thighs back on top of the rice, skin-side up. Lock the lid and cook on high pressure for 8 minutes.
- Let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Tip: This step ensures the rice is perfectly cooked and not mushy.
- Fluff the rice with a fork and serve immediately.
The chicken turns out incredibly tender, with the rice soaking up all the savory juices. Try topping with fresh herbs or a squeeze of lemon for a bright finish.
Pressure Cooker Chicken Tacos
Just when you thought taco night couldn’t get any easier, these Pressure Cooker Chicken Tacos come along. Perfectly tender chicken in a fraction of the time, with all the flavor you crave.
Ingredients
- 2 lbs chicken breasts
- A couple of tablespoons of taco seasoning
- A splash of chicken broth
- 1 cup of your favorite salsa
- A handful of fresh cilantro, chopped
- 8 corn tortillas
- A dollop of sour cream
- A sprinkle of shredded cheese
- A few slices of avocado
Instructions
- Place the chicken breasts in the pressure cooker.
- Sprinkle the taco seasoning evenly over the chicken.
- Pour in the chicken broth and salsa.
- Lock the lid and set the pressure cooker to high for 15 minutes.
- Once done, let the pressure release naturally for 5 minutes, then quick release the rest.
- Shred the chicken directly in the pot using two forks.
- Stir in the chopped cilantro.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds each side.
- Assemble the tacos with the chicken, a dollop of sour cream, shredded cheese, and avocado slices.
Zesty and juicy, these tacos are a game-changer for busy weeknights. The chicken is so tender it practically melts in your mouth, and the fresh toppings add a nice crunch. Try serving them with a side of lime wedges for an extra zing.
Pressure Cooker Chicken Noodle Soup
Just when you need a quick comfort meal, this Pressure Cooker Chicken Noodle Soup comes to the rescue. It’s hearty, flavorful, and ready in a flash.
Ingredients
- 1 tbsp olive oil
- a couple of carrots, chopped
- a couple of celery stalks, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 lb chicken breast, cubed
- 4 cups chicken broth
- a splash of soy sauce
- 1 tsp dried thyme
- 2 cups egg noodles
- salt and pepper to season
Instructions
- Set your pressure cooker to ‘Sauté’ and heat the olive oil.
- Add the carrots, celery, and onion. Sauté for 3 minutes until slightly soft.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the chicken breast, chicken broth, soy sauce, and thyme. Lock the lid in place.
- Cook on high pressure for 10 minutes, then quick release the pressure.
- Open the lid, stir in the egg noodles, and set to ‘Sauté’ again.
- Cook for 5 minutes until the noodles are tender. Tip: Don’t overcook the noodles; they’ll continue to soften in the hot broth.
- Season with salt and pepper. Tip: Taste as you go to adjust seasoning perfectly.
- Serve hot. Tip: Garnish with fresh parsley for a pop of color and freshness.
Great texture with tender chicken and perfectly cooked noodles. The broth is rich with a hint of thyme and soy sauce depth. Try serving with a side of crusty bread for dipping.
Pressure Cooker Chicken Alfredo
Pressure Cooker Chicken Alfredo is your weeknight hero, turning simple ingredients into creamy comfort with minimal effort.
Ingredients
- 1.5 lbs of chicken breasts, cut into chunks
- 3 cups of heavy cream
- 2 cups of chicken broth
- 4 cloves of garlic, minced
- 1 lb of fettuccine
- 1 cup of grated Parmesan
- A splash of olive oil
- A couple of tbsp of butter
- Salt and pepper, just enough to season
Instructions
- Set your pressure cooker to sauté mode. Add a splash of olive oil and a couple of tbsp of butter.
- Once hot, toss in the chicken chunks. Season with salt and pepper. Cook until lightly browned, about 3 minutes per side.
- Add the minced garlic. Stir for 30 seconds until fragrant.
- Pour in the chicken broth, using it to scrape up any browned bits from the bottom. Tip: This adds depth to your sauce.
- Break the fettuccine in half and layer it over the chicken. Pour the heavy cream evenly over the pasta.
- Secure the lid. Cook on high pressure for 5 minutes. Quick release the pressure when done.
- Stir in the grated Parmesan until the sauce is smooth and creamy. Tip: For extra silkiness, let it sit for 2 minutes off heat.
- Serve immediately. Tip: Garnish with fresh parsley for a pop of color and freshness.
Delightfully creamy with a rich garlic-Parmesan flavor, this dish pairs wonderfully with a crisp green salad or garlic bread for dipping.
Pressure Cooker Chicken Teriyaki
Pressure cooker chicken teriyaki is your weeknight savior, packing bold flavors with minimal effort. Perfectly tender chicken glazed in a sticky-sweet sauce, ready in a flash.
Ingredients
- 1.5 lbs of chicken thighs, boneless and skinless
- A splash of vegetable oil
- Half a cup of soy sauce
- A quarter cup of brown sugar
- A couple of garlic cloves, minced
- A tablespoon of grated ginger
- Two tablespoons of honey
- A splash of water
- A tablespoon of cornstarch
Instructions
- Set your pressure cooker to ‘saute’ and add a splash of vegetable oil.
- Once hot, add the chicken thighs. Sear for 3 minutes per side until golden. Tip: Don’t overcrowd the pot to get a good sear.
- In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and honey. Pour over the chicken.
- Add a splash of water to the pot. Secure the lid and set to high pressure for 10 minutes. Tip: Natural release for 5 minutes for juicier chicken.
- Quick release any remaining pressure. Remove chicken and set aside.
- Turn the saute function back on. Mix cornstarch with a tablespoon of water, stir into the sauce. Cook for 2 minutes until thickened. Tip: Stir constantly to avoid lumps.
- Return chicken to the pot, coat with sauce. Serve hot.
Outrageously tender chicken with a glossy, flavorful glaze. Try it over steamed rice or tucked into lettuce wraps for a crunchy contrast.
Pressure Cooker Chicken Pot Pie
Everyone loves a comforting chicken pot pie, and this pressure cooker version delivers all the cozy flavors in half the time.
Ingredients
- 2 cups of diced chicken breast
- a splash of olive oil
- a couple of carrots, chopped
- a stalk of celery, diced
- a small onion, finely chopped
- 2 cloves of garlic, minced
- a cup of frozen peas
- 2 cups of chicken broth
- a cup of heavy cream
- 2 tbsp of all-purpose flour
- a tsp of dried thyme
- salt and pepper to season
- a sheet of puff pastry, thawed
Instructions
- Set your pressure cooker to sauté mode and heat a splash of olive oil.
- Add the diced chicken, season with salt and pepper, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
- Throw in the carrots, celery, onion, and garlic. Sauté for another 3 minutes until the veggies start to soften.
- Sprinkle the flour over the mixture, stirring constantly to avoid lumps, for about 1 minute.
- Pour in the chicken broth and heavy cream, add the thyme, and give it a good stir. Tip: Scrape the bottom of the pot to prevent burning.
- Lock the lid, set to high pressure for 10 minutes, then quick release. Tip: Always check the seal on your lid for safety.
- Stir in the frozen peas and let the residual heat cook them through.
- Preheat your oven to 400°F and transfer the filling to a baking dish.
- Top with the puff pastry, trimming any excess, and cut a few slits for steam to escape.
- Bake for 20 minutes until the pastry is golden and puffed.
Warm, flaky pastry gives way to a creamy, veggie-packed filling that’s hearty without being heavy. Serve with a crisp salad to cut through the richness.
Pressure Cooker Chicken Marsala
Fancy a quick, flavorful dinner? Pressure Cooker Chicken Marsala delivers rich taste in half the time. Perfect for busy nights yet impressive enough for guests.
Ingredients
- 4 boneless, skinless chicken breasts
- A couple of cups of sliced mushrooms
- A splash of Marsala wine
- 1 cup chicken broth
- 2 cloves garlic, minced
- A sprinkle of salt and pepper
- 2 tbsp olive oil
- A handful of chopped parsley
Instructions
- Heat olive oil in the pressure cooker on sauté mode. Wait until it shimmers.
- Season chicken breasts with salt and pepper. Brown them in the cooker, 3 minutes per side. Remove and set aside.
- Add mushrooms and garlic to the cooker. Sauté until mushrooms soften, about 2 minutes.
- Pour in Marsala wine and chicken broth. Scrape up any browned bits for extra flavor.
- Return chicken to the cooker. Lock the lid and set to high pressure for 10 minutes.
- Quick release the pressure. Check chicken reaches 165°F internally.
- Garnish with parsley before serving. Tip: Letting it sit for 5 minutes thickens the sauce.
The chicken turns out tender, enveloped in a velvety, mushroom-rich sauce. Serve over creamy polenta for a comforting twist.
Pressure Cooker Chicken Fajitas
Pressure Cooker Chicken Fajitas are your weeknight savior, packing bold flavors with minimal effort. Perfect for when you’re craving something hearty but short on time.
Ingredients
- 1.5 lbs chicken breasts, sliced into strips
- 2 bell peppers (any color), sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- a splash of lime juice
- a couple of flour tortillas
Instructions
- Set your pressure cooker to ‘Sauté’ and heat the olive oil.
- Add the chicken strips, cooking until they’re just browned on the outside, about 3 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Toss in the bell peppers, onion, and garlic, stirring for another 2 minutes until they start to soften.
- Sprinkle the chili powder, cumin, and salt over the mixture, stirring well to coat everything evenly.
- Pour in the lime juice, then secure the lid and set the pressure cooker to ‘Manual’ for 5 minutes on high pressure. Tip: Quick release the pressure to keep the veggies crisp.
- Once done, carefully remove the lid and give everything a good stir. Tip: Let it sit for a minute to thicken the juices slightly.
- Serve hot on flour tortillas with your favorite toppings.
Great for a quick dinner, these fajitas boast tender chicken with a slight crunch from the veggies. Try topping with avocado or a dollop of sour cream for extra richness.
Pressure Cooker Chicken Cacciatore
Zesty and hearty, this Pressure Cooker Chicken Cacciatore brings rustic Italian flavors to your table in a fraction of the time. Perfect for busy weeknights, it’s a one-pot wonder that doesn’t skimp on depth or comfort.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- A splash of olive oil
- 1 onion, diced
- A couple of garlic cloves, minced
- 1 bell pepper, sliced
- 1 cup mushrooms, sliced
- A can (14.5 oz) of diced tomatoes
- 1/2 cup chicken broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper, to season
Instructions
- Set your pressure cooker to ‘Sauté’ and heat a splash of olive oil.
- Season the chicken thighs with salt and pepper, then brown them in the pot, skin-side down first, for about 5 minutes per side. Remove and set aside.
- In the same pot, sauté the onion, garlic, and bell pepper until softened, about 3 minutes.
- Add the mushrooms and cook for another 2 minutes.
- Stir in the diced tomatoes, chicken broth, tomato paste, oregano, and red pepper flakes.
- Return the chicken to the pot, nestling it into the sauce.
- Lock the lid and cook on high pressure for 15 minutes.
- Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Remove the lid and let the sauce thicken for a couple of minutes if needed.
Tender chicken falls off the bone, surrounded by a rich, tangy sauce with just the right kick. Serve over creamy polenta or crusty bread to soak up every last drop.
Pressure Cooker Chicken Parmesan
Overwhelmed by dinner prep? This Pressure Cooker Chicken Parmesan cuts your cooking time without sacrificing flavor.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of cups of marinara sauce
- A splash of olive oil
- 1 cup of shredded mozzarella
- 1/2 cup of grated Parmesan
- 1/2 cup of breadcrumbs
- A pinch of salt and pepper
- 1 tsp of garlic powder
- 1 tsp of Italian seasoning
Instructions
- Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
- Heat a splash of olive oil in the pressure cooker on the sauté setting.
- Add the chicken breasts and cook for 2 minutes on each side until lightly browned.
- Pour in the marinara sauce, ensuring the chicken is fully covered.
- Secure the lid and cook on high pressure for 10 minutes.
- Once done, quick release the pressure and remove the lid.
- Preheat the broiler to 400°F.
- Sprinkle the shredded mozzarella and grated Parmesan over the chicken.
- Top with breadcrumbs for that crispy finish.
- Transfer the pressure cooker insert to the broiler for 2-3 minutes until the cheese is bubbly and golden.
Ready in no time, this dish boasts tender chicken under a layer of gooey cheese and crispy breadcrumbs. Serve it over a bed of spaghetti or with a side of garlic bread for a hearty meal.
Pressure Cooker Chicken Biryani
Savory and aromatic, this Pressure Cooker Chicken Biryani is a game-changer for weeknight dinners. It’s all about layering flavors quickly without skimping on taste.
Ingredients
- 2 cups basmati rice, rinsed until the water runs clear
- 1.5 lbs chicken thighs, cut into chunks
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- a couple of garlic cloves, minced
- a thumb-sized piece of ginger, grated
- 1 cup plain yogurt
- a splash of vegetable oil
- 2 tbsp biryani masala
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 4 cups water
- a handful of fresh cilantro, chopped
- a handful of fresh mint leaves, chopped
Instructions
- Turn your pressure cooker to sauté mode. Heat a splash of vegetable oil.
- Add cumin seeds. Wait until they sizzle, about 30 seconds.
- Toss in the sliced onions. Cook until golden brown, stirring occasionally, about 5 minutes.
- Mix in minced garlic and grated ginger. Sauté for another minute until fragrant.
- Add chicken chunks. Brown them on all sides, about 5 minutes.
- Stir in chopped tomatoes, biryani masala, and turmeric powder. Cook until tomatoes soften, about 3 minutes.
- Fold in yogurt until well combined. Let it simmer for 2 minutes.
- Layer the rinsed basmati rice over the chicken mixture. Pour in 4 cups of water.
- Seal the pressure cooker. Cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes.
- Garnish with chopped cilantro and mint leaves before serving.
Expect fluffy rice with tender chicken, infused with bold spices. Serve with a side of raita or a crisp salad for a complete meal.
Pressure Cooker Chicken Chili
Venturing into the realm of quick and hearty meals, this Pressure Cooker Chicken Chili is a game-changer for busy weeknights. Packed with flavor and ready in a flash, it’s a no-brainer for chili lovers.
Ingredients
– 1 lb boneless, skinless chicken thighs
– A couple of cloves of garlic, minced
– 1 can (15 oz) black beans, drained
– 1 can (15 oz) diced tomatoes
– A splash of chicken broth
– 1 tbsp chili powder
– 1 tsp cumin
– A pinch of salt
– A handful of shredded cheese for topping
– A dollop of sour cream for serving
Instructions
1. Set your pressure cooker to ‘Saute’ and toss in the chicken thighs. Brown them for about 3 minutes on each side. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add the minced garlic, chili powder, cumin, and salt. Stir for 30 seconds until fragrant. Tip: Toasting the spices releases their full flavor.
3. Pour in the black beans, diced tomatoes, and a splash of chicken broth. Stir to combine.
4. Secure the lid and set the pressure cooker to ‘High’ for 15 minutes. Tip: Natural release for 5 minutes before quick releasing the remaining pressure for tender chicken.
5. Shred the chicken directly in the pot using two forks.
6. Serve hot, topped with shredded cheese and a dollop of sour cream. Enjoy the creamy texture against the spicy, smoky flavors. Perfect with a side of cornbread for dipping.
Pressure Cooker Chicken Adobo
Unbelievably easy and packed with flavor, this Pressure Cooker Chicken Adobo is a weeknight savior. Just set it and forget it for a meal that feels like a hug.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- a splash of vegetable oil
- a couple of garlic cloves, minced
- 1/3 cup soy sauce
- 1/3 cup white vinegar
- a bay leaf or two
- a sprinkle of black pepper
- 1 cup water
Instructions
- Turn your pressure cooker to sauté mode. Add a splash of vegetable oil.
- Once hot, add the chicken thighs, skin side down. Sear for 3-4 minutes until golden. Flip and sear the other side for another 3 minutes. Tip: Don’t overcrowd the pot; work in batches if needed.
- Remove the chicken and set aside. In the same pot, add minced garlic. Sauté for 30 seconds until fragrant.
- Pour in soy sauce, white vinegar, and water. Scrape the bottom to loosen any browned bits. Tip: This adds depth to the sauce.
- Add the chicken back, along with bay leaves and a sprinkle of black pepper.
- Secure the lid. Cook on high pressure for 10 minutes. Tip: Natural release for 5 minutes, then quick release.
- Remove the chicken. Set the cooker to sauté again. Simmer the sauce for 5 minutes to thicken slightly.
- Serve the chicken drizzled with the sauce. Leftovers? The flavors deepen overnight, making it even better the next day.
Lusciously tender chicken with a tangy, savory sauce that’s perfect over steamed rice. Try topping with a fried egg for a breakfast twist.
Pressure Cooker Chicken Stroganoff
Kick off your weeknight dinner with this Pressure Cooker Chicken Stroganoff, a creamy, comforting dish that’s ready in a flash. Perfect for those evenings when time is tight but flavor can’t be compromised.
Ingredients
- 1.5 lbs of chicken breast, cut into strips
- A couple of tbsp of olive oil
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- A splash of white wine (optional)
- 1 cup of chicken broth
- 1 tbsp of Dijon mustard
- 1 tsp of paprika
- A handful of mushrooms, sliced
- 1/2 cup of sour cream
- Salt and pepper, just enough to season
Instructions
- Set your pressure cooker to ‘Sauté’ and heat the olive oil.
- Add the chicken strips, seasoning with salt and pepper, and cook until they’re just browned, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
- Toss in the onion and garlic, sautéing until soft, about 2 minutes.
- Pour in the white wine (if using) to deglaze the pot, scraping up any browned bits.
- Stir in the chicken broth, Dijon mustard, and paprika, mixing well.
- Add the mushrooms, then secure the lid and set the pressure cooker to ‘High’ for 8 minutes.
- Once done, quick release the pressure and carefully remove the lid. Tip: Always point the steam vent away from you.
- Stir in the sour cream until the sauce is smooth and creamy. Tip: For extra richness, let it simmer on ‘Sauté’ for another minute.
This stroganoff boasts a velvety sauce clinging to tender chicken, with a hint of tang from the mustard and sour cream. Serve it over egg noodles or rice for a hearty meal that feels anything but rushed.
Conclusion
Here’s to making weeknight dinners a breeze with these 16 mouthwatering pressure cooker chicken recipes! Each dish promises simplicity and flavor, perfect for busy home cooks. We’d love to hear which recipe stole your heart—drop a comment below. Loved what you saw? Share the love on Pinterest and spread the ease of delicious cooking!
