18 Delicious Rotisserie Chicken Instant Pot Recipes Easy

There’s nothing quite like the magic of transforming a simple rotisserie chicken into a week’s worth of mouthwatering meals with your Instant Pot. Whether you’re craving comfort food, need quick dinner solutions, or just love the convenience of this dynamic duo, we’ve got 18 delicious recipes that promise to delight your taste buds and simplify your cooking routine. Let’s dive into these easy, flavorful ideas that’ll make your meal prep a breeze!

Instant Pot Rotisserie Chicken Soup

Yesterday, I found myself staring into the abyss of my fridge, wondering what to do with the leftover rotisserie chicken. That’s when inspiration struck—why not turn it into a comforting soup? With my trusty Instant Pot, I knew I could whip up something delicious in no time.

Ingredients

• Rotisserie chicken – 2 cups, shredded
• Chicken broth – 4 cups
• Carrots – 1 cup, diced
• Celery – 1 cup, diced
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Turn your Instant Pot to the sauté function and let it heat up for 2 minutes.
2. Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Add the minced garlic and sauté for another 1 minute, until fragrant.
4. Pour in the chicken broth, ensuring you scrape the bottom of the pot to deglaze and prevent any burning.
5. Add the shredded rotisserie chicken, salt, pepper, and thyme to the pot.
6. Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes.
7. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
8. Carefully remove the lid and give the soup a good stir. Taste and adjust seasoning if necessary.

Kind of magical how this soup comes together with such minimal effort, right? The broth is rich and flavorful, with the chicken and vegetables perfectly tender. Serve it with a side of crusty bread for dipping, or over a bed of cooked rice for a heartier meal.

Instant Pot Rotisserie Chicken Tacos

Kicking off taco night has never been easier or more delicious than with these Instant Pot Rotisserie Chicken Tacos. I remember the first time I tried making them; the chicken was so tender and flavorful, it instantly became a staple in my weekly meal rotation.

Ingredients

• Rotisserie chicken – 2 cups, shredded
• Taco seasoning – 1 tbsp
• Chicken broth – ½ cup
• Corn tortillas – 8
• Lime – 1, cut into wedges
• Cilantro – ¼ cup, chopped
• Avocado – 1, sliced

Instructions

1. Place the shredded rotisserie chicken in the Instant Pot.
2. Sprinkle the taco seasoning over the chicken and pour in the chicken broth.
3. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes. Tip: For even more flavor, let the chicken marinate with the seasoning for 10 minutes before cooking.
4. Once the cooking time is up, quick release the pressure.
5. Use two forks to shred the chicken further if desired. Tip: The chicken should be juicy and easily pull apart.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them wrapped in a clean towel to stay warm until serving.
7. Assemble the tacos by placing the chicken on the tortillas, then topping with cilantro, avocado slices, and a squeeze of lime.

You’ll love how the juicy, seasoned chicken pairs perfectly with the creamy avocado and fresh cilantro. For an extra kick, serve with a side of spicy salsa or pickled jalapeños.

Instant Pot Rotisserie Chicken Pasta

Zesty flavors and quick meals are my weeknight saviors, and this Instant Pot Rotisserie Chicken Pasta is no exception. It’s a dish born from my love for rotisserie chicken’s convenience and the creamy comfort of pasta, all made effortlessly in the Instant Pot.

Ingredients

• Rotisserie chicken – 2 cups, shredded
• Pasta – 8 oz
• Chicken broth – 2 cups
• Heavy cream – 1/2 cup
• Garlic powder – 1 tsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Parmesan cheese – 1/4 cup, grated

Instructions

1. Add the pasta, chicken broth, garlic powder, salt, and black pepper to the Instant Pot. Tip: Ensure the pasta is submerged in the broth for even cooking.
2. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes. Tip: For al dente pasta, reduce the cooking time by 1 minute.
3. Once cooking is complete, perform a quick release. Tip: Cover the valve with a towel to prevent splattering.
4. Stir in the shredded rotisserie chicken, heavy cream, and Parmesan cheese until well combined and the cheese is melted.
5. Let the pasta sit for 2 minutes to thicken slightly before serving.

Perfectly creamy with a hint of garlic, this pasta is a comforting bowl of goodness. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for a meal that feels like a hug.

Instant Pot Rotisserie Chicken and Rice

Very few things bring me as much joy as a one-pot meal that’s both comforting and effortless. That’s why this Instant Pot Rotisserie Chicken and Rice has become a staple in my kitchen—especially on those busy weeknights when time is of the essence but I still crave something hearty and flavorful.

Ingredients

• Rotisserie chicken – 2 cups, shredded
• White rice – 1 cup
• Chicken broth – 2 cups
• Butter – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Turn on the Instant Pot and select the ‘Sauté’ function. Add the butter and let it melt.
2. Once the butter is melted, add the shredded rotisserie chicken to the pot. Sauté for 2 minutes to lightly brown the chicken.
3. Add the white rice, chicken broth, garlic powder, salt, and black pepper to the pot. Stir well to combine all the ingredients.
4. Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Cook on high pressure for 3 minutes.
5. After the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Carefully remove the lid and fluff the rice with a fork. Tip: Letting the rice sit for a few minutes after cooking helps it absorb any remaining liquid for the perfect texture.
7. Serve hot. Tip: For an extra flavor boost, sprinkle some fresh herbs like parsley or thyme on top before serving.

Kind of magical how this dish turns simple ingredients into a meal that’s so rich in flavor and texture. The rice comes out perfectly fluffy, absorbing all the savory notes from the chicken and broth. Try serving it with a side of steamed veggies or a crisp salad for a complete meal that’s sure to please.

Instant Pot Rotisserie Chicken Stew

Most evenings, I find myself craving something hearty yet easy to whip up, especially after a long day. That’s when my Instant Pot becomes my best friend, and this Rotisserie Chicken Stew is a testament to how simple ingredients can transform into comfort in a bowl.

Ingredients

• Rotisserie chicken – 2 cups, shredded
• Chicken broth – 4 cups
• Carrots – 1 cup, sliced
• Potatoes – 2 cups, diced
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
2. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Tip: Stir frequently to prevent the garlic from burning, which can make it bitter.
4. Add the shredded rotisserie chicken, carrots, and potatoes to the pot, stirring to combine with the onions and garlic.
5. Pour in the chicken broth, then add the salt, black pepper, and thyme, stirring well.
6. Tip: For a richer flavor, you can use homemade chicken broth instead of store-bought.
7. Secure the lid on the Instant Pot and set it to ‘Manual’ mode for 15 minutes at high pressure.
8. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
9. Tip: Natural release helps the flavors to meld together better, making the stew more flavorful.
10. Open the lid carefully, stir the stew, and it’s ready to serve.

So, this stew turns out incredibly creamy and packed with flavors, thanks to the rotisserie chicken. I love serving it with a side of crusty bread to soak up all the delicious broth, making every bite a little piece of comfort.

Instant Pot Rotisserie Chicken Chili

Just when I thought my Instant Pot couldn’t surprise me anymore, it turned a simple rotisserie chicken into the most comforting chili I’ve ever made. It’s become my go-to for those evenings when I crave something hearty but don’t want to spend hours in the kitchen.

Ingredients

• Rotisserie chicken – 2 cups, shredded
• Chicken broth – 2 cups
• Black beans – 1 can (15 oz), drained and rinsed
• Diced tomatoes – 1 can (14.5 oz)
• Chili powder – 1 tbsp
• Cumin – 1 tsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and wait for it to display ‘Hot’.
2. Add the shredded rotisserie chicken, chicken broth, black beans, diced tomatoes, chili powder, cumin, garlic powder, and salt to the pot.
3. Stir all the ingredients together until well combined.
4. Secure the lid on the Instant Pot and set the valve to ‘Sealing’.
5. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 10 minutes at high pressure.
6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
7. Carefully remove the lid and give the chili a good stir.
8. Tip: For a thicker chili, let it sit on ‘Keep Warm’ for an additional 10 minutes before serving.
9. Tip: If you prefer a spicier chili, add a pinch of cayenne pepper with the other spices.
10. Tip: Serve with a dollop of sour cream and a sprinkle of shredded cheese for extra richness.

Amazingly, this chili has the perfect balance of tender chicken and creamy beans, all wrapped up in a smoky, slightly spicy broth. I love serving it over a bed of rice or with a side of cornbread for dipping.

Instant Pot Rotisserie Chicken Pot Pie

Nothing beats the comfort of a warm, hearty pot pie, especially when it’s made with the convenience of an Instant Pot and the rich flavors of rotisserie chicken. I remember the first time I tried this method; it was a game-changer for my weeknight dinners, turning what used to be a lengthy process into a quick, satisfying meal.

Ingredients

• Rotisserie chicken – 2 cups, shredded
• Chicken broth – 1 cup
• Frozen mixed vegetables – 1 cup
• Heavy cream – ½ cup
• Pie crust – 1, pre-made
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and melt the butter.
2. Add flour to the melted butter, stirring constantly for 1 minute to create a roux.
3. Slowly pour in the chicken broth, whisking continuously to avoid lumps.
4. Add the shredded chicken, frozen vegetables, heavy cream, salt, and black pepper to the pot.
5. Lock the lid in place, set the Instant Pot to ‘Manual’ high pressure for 5 minutes.
6. Once cooking is complete, perform a quick release of the pressure.
7. Preheat your oven to 375°F.
8. Transfer the filling to a pie dish and cover with the pre-made pie crust, crimping the edges.
9. Cut a few slits in the top of the crust to allow steam to escape.
10. Bake for 20-25 minutes, or until the crust is golden brown.

Creating the perfect roux is key to a thick, flavorful filling—don’t rush this step. Always ensure your Instant Pot is properly sealed to avoid any pressure issues. For an extra golden crust, brush the top with an egg wash before baking. Comforting and creamy, this pot pie is a crowd-pleaser with its flaky crust and rich filling. Serve it alongside a crisp green salad for a complete meal that feels like home.

Instant Pot Rotisserie Chicken Enchiladas

Finally, after what felt like a never-ending search for the perfect weeknight dinner, I stumbled upon this gem. It’s a game-changer for anyone who loves the rich flavors of rotisserie chicken but craves the comfort of enchiladas without the fuss. Trust me, your Instant Pot is about to become your best friend.

Ingredients

• Rotisserie chicken – 2 cups, shredded
• Enchilada sauce – 1 cup
• Flour tortillas – 6
• Shredded cheese – 1 cup
• Olive oil – 1 tbsp

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat 1 tbsp of olive oil for 2 minutes.
2. Add the shredded rotisserie chicken to the pot, stirring occasionally for 3 minutes until slightly browned. Tip: This step enhances the chicken’s flavor.
3. Pour in the enchilada sauce, stirring to coat the chicken evenly, then let it simmer for 5 minutes. Tip: For a thicker sauce, let it simmer uncovered.
4. Turn off the Instant Pot. Lay out the flour tortillas and evenly distribute the chicken mixture among them, rolling each tightly.
5. Place the rolled enchiladas seam-side down in a baking dish, sprinkle with shredded cheese, and broil in the oven at 400°F for 5 minutes or until the cheese is bubbly and golden. Tip: Watch closely to prevent burning.

Zesty, cheesy, and utterly comforting, these enchiladas are a testament to the magic of simple ingredients. Serve them with a dollop of sour cream or a side of avocado for an extra touch of indulgence.

Instant Pot Rotisserie Chicken Alfredo

Zesty flavors and comforting textures come together in this Instant Pot Rotisserie Chicken Alfredo, a dish that’s become a weeknight hero in my kitchen. I remember the first time I tried it; the creamy sauce and tender chicken were a game-changer for my usual pasta routine.

Ingredients

• Rotisserie chicken – 2 cups, shredded
• Fettuccine – 8 oz
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Parmesan cheese – 1 cup, grated
• Chicken broth – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Break the fettuccine in half and place it in the Instant Pot.
2. Add the chicken broth, ensuring the pasta is submerged for even cooking.
3. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes.
4. Once cooking is complete, perform a quick release to avoid overcooking the pasta.
5. Remove the lid and stir in the heavy cream, butter, and minced garlic. Tip: Stir gently to keep the pasta from breaking.
6. Set the Instant Pot to sauté mode and cook for 2 minutes, stirring constantly, to thicken the sauce.
7. Add the shredded rotisserie chicken, Parmesan cheese, salt, and black pepper. Tip: Let the cheese melt slowly to prevent clumping.
8. Stir everything together until the chicken is heated through and the sauce is creamy, about 2 minutes. Tip: If the sauce is too thick, add a splash of chicken broth to loosen it.
9. Turn off the Instant Pot and let the Alfredo sit for 2 minutes before serving to allow the flavors to meld.

Velvety smooth with a rich, cheesy flavor, this Alfredo is perfect as is or with a sprinkle of red pepper flakes for a little heat. Serve it alongside a crisp salad for a complete meal that feels indulgent yet effortless.

Instant Pot Rotisserie Chicken Quesadillas

For those nights when time is tight but cravings are high, I’ve got just the thing to save dinner. Instant Pot Rotisserie Chicken Quesadillas are my go-to for a quick, delicious meal that feels like a treat without the hassle.

Ingredients

• Rotisserie chicken – 2 cups, shredded
• Flour tortillas – 4
• Shredded cheese – 1.5 cups
• Butter – 2 tbsp

Instructions

1. Preheat your Instant Pot on the sauté setting to 300°F for 2 minutes.
2. Add 1 tbsp of butter to the pot, letting it melt completely before adding the shredded chicken to warm it through, about 3 minutes. Tip: This step enhances the chicken’s flavor by lightly toasting it.
3. Remove the chicken and set aside. Wipe the pot clean with a paper towel.
4. Lay one tortilla flat and evenly distribute half of the chicken and cheese on one half. Fold the tortilla over the filling. Repeat with the remaining tortillas.
5. Melt the remaining butter in the Instant Pot, then add one quesadilla. Cook for 2-3 minutes on each side until golden brown and crispy. Tip: Press down lightly with a spatula to ensure even cooking.
6. Repeat with the second quesadilla. Tip: Let them sit for a minute before cutting to keep the cheese from oozing out.

Here’s the best part: the crispy exterior gives way to a gooey, cheesy center, with the rotisserie chicken adding a smoky depth. Serve with a side of salsa or avocado slices for an extra layer of flavor.

Instant Pot Rotisserie Chicken Salad

Craving something delicious yet effortless for your busy weeknights? I stumbled upon this Instant Pot Rotisserie Chicken Salad recipe during one of those hectic days, and it’s been a game-changer. The best part? It’s incredibly versatile and packed with flavors that remind me of those lazy Sunday dinners.

Ingredients

• Rotisserie chicken – 2 cups, shredded
• Mayonnaise – ½ cup
• Celery – ½ cup, diced
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Remove the skin and bones from the rotisserie chicken, then shred the meat into bite-sized pieces using two forks.
2. In a large mixing bowl, combine the shredded chicken, mayonnaise, diced celery, lemon juice, salt, and black pepper.
3. Mix all the ingredients until well combined. Tip: For a creamier texture, let the salad sit in the refrigerator for at least 30 minutes before serving.
4. Adjust the seasoning with more salt and pepper if needed. Tip: Always taste your salad before serving to ensure the flavors are balanced.
5. Serve the chicken salad on a bed of lettuce, in a sandwich, or with crackers. Tip: For an extra crunch, add some chopped walnuts or almonds.

This Instant Pot Rotisserie Chicken Salad is not only a breeze to make but also offers a delightful mix of creamy and crunchy textures. The lemon juice adds a refreshing zing that brightens up the dish, making it perfect for summer picnics or a quick lunch. Try serving it in avocado halves for a keto-friendly option that’s as nutritious as it is delicious.

Instant Pot Rotisserie Chicken Noodle Soup

Every time I catch a whiff of this Instant Pot Rotisserie Chicken Noodle Soup simmering away, it takes me back to my grandma’s kitchen. There’s something about the simplicity of this dish that makes it a go-to for busy weeknights, yet it’s hearty enough to feel like a hug in a bowl.

Ingredients

• Rotisserie chicken – 1, shredded
• Chicken broth – 6 cups
• Egg noodles – 2 cups
• Carrots – 1 cup, sliced
• Celery – 1 cup, diced
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Dried thyme – ½ tsp

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and wait for it to heat up, about 2 minutes.
2. Add the diced onion, celery, and carrots to the pot. Sauté for 3 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Pour in the chicken broth, ensuring you scrape any bits off the bottom of the pot for extra flavor.
5. Add the shredded rotisserie chicken, egg noodles, salt, black pepper, and dried thyme to the pot.
6. Secure the lid on the Instant Pot and set the valve to ‘Sealing.’ Cook on ‘Manual’ high pressure for 5 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Carefully open the lid and give the soup a good stir. Taste and adjust seasoning if necessary.

Rich in flavor and brimming with tender chicken and perfectly cooked noodles, this soup is a comforting classic. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping, and watch it disappear before your eyes.

Instant Pot Rotisserie Chicken Burritos

Kicking off the week with a recipe that’s become a staple in my household—Instant Pot Rotisserie Chicken Burritos. There’s something incredibly satisfying about transforming a store-bought rotisserie chicken into something that feels homemade and packed with flavor. Plus, the Instant Pot makes it so easy, it almost feels like cheating.

Ingredients

• Rotisserie chicken – 2 cups, shredded
• Tortillas – 4 large
• Black beans – 1 cup, drained and rinsed
• Shredded cheese – 1 cup
• Taco seasoning – 1 tbsp
• Water – 1/4 cup

Instructions

1. Shred the rotisserie chicken, ensuring to remove all bones and skin.
2. Set your Instant Pot to the sauté function and add the shredded chicken, black beans, taco seasoning, and water. Stir to combine.
3. Close the lid and set the Instant Pot to manual high pressure for 5 minutes. Tip: For extra flavor, let the mixture sit for 5 minutes after cooking before releasing the pressure.
4. Once the pressure is released, open the lid and stir the mixture. Tip: If the mixture seems too dry, add a tablespoon of water at a time until desired consistency is reached.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Covering the tortillas with a damp paper towel before heating keeps them soft.
6. Divide the chicken mixture evenly among the tortillas, sprinkle with shredded cheese, and roll into burritos.

Out of the Instant Pot, these burritos are a perfect blend of juicy chicken, creamy beans, and melted cheese, all wrapped in a soft tortilla. Try serving them with a side of salsa and sour cream for an extra kick, or pack them for a picnic—they’re just as delicious at room temperature.

Instant Pot Rotisserie Chicken Curry

Finally, after what felt like an eternity of experimenting with my Instant Pot, I stumbled upon a recipe that not only saves time but also brings the comfort of rotisserie chicken into a flavorful curry. It’s become my go-to dish for busy weeknights, and I’m excited to share it with you.

Ingredients

• Rotisserie chicken – 2 cups, shredded
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Chicken broth – 1 cup
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
3. Stir in the curry powder and cook for 1 minute to release its flavors.
4. Pour in the chicken broth, using a wooden spoon to scrape any bits off the bottom of the pot.
5. Add the shredded rotisserie chicken and coconut milk, stirring to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
7. Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
8. Give the curry a good stir, and it’s ready to serve.

My favorite thing about this curry is how the coconut milk makes it creamy without overpowering the spices. Serve it over a bed of steamed rice or with naan bread for a complete meal that’s sure to impress.

Instant Pot Rotisserie Chicken and Dumplings

Every time I think about comfort food, my mind instantly goes to this Instant Pot Rotisserie Chicken and Dumplings recipe. It’s my go-to dish on busy weeknights, combining the convenience of store-bought rotisserie chicken with the heartwarming flavors of homemade dumplings.

Ingredients

• Rotisserie chicken – 1, shredded
• Chicken broth – 4 cups
• All-purpose flour – 2 cups
• Baking powder – 1 tbsp
• Salt – 1 tsp
• Milk – 1 cup
• Butter – 2 tbsp

Instructions

1. Set your Instant Pot to ‘Saute’ mode and melt the butter.
2. Add the shredded rotisserie chicken to the pot, stirring occasionally for 2 minutes to lightly brown.
3. Pour in the chicken broth, secure the lid, and set to ‘Manual’ high pressure for 10 minutes.
4. While the chicken cooks, mix flour, baking powder, and salt in a bowl. Gradually stir in milk to form a dough.
5. Once the pressure cooking is complete, perform a quick release.
6. Drop tablespoon-sized pieces of the dough into the pot. Tip: Don’t overcrowd; dumplings need space to expand.
7. Set the Instant Pot to ‘Saute’ again and cook uncovered for 5 minutes, or until dumplings are fluffy and cooked through. Tip: Stir gently to avoid breaking the dumplings.
8. Let the dish sit for 5 minutes off the heat to thicken. Tip: The residual heat will continue to cook the dumplings slightly.

Kind of magical how this dish turns the simplest ingredients into a creamy, comforting meal. The dumplings soak up the rich broth, creating a perfect balance of textures. Serve it with a side of steamed greens for a complete meal that feels like a hug in a bowl.

Instant Pot Rotisserie Chicken Nachos

Today, I’m sharing a game-changer for your snack game: Instant Pot Rotisserie Chicken Nachos. It’s the perfect blend of convenience and indulgence, inspired by those lazy Sundays when I crave something delicious but don’t want to spend hours in the kitchen.

Ingredients

• Rotisserie chicken – 2 cups, shredded
• Tortilla chips – 1 bag
• Cheddar cheese – 1 cup, shredded
• Jalapeños – ¼ cup, sliced
• Sour cream – ½ cup
• Avocado – 1, diced

Instructions

1. Preheat your oven to 375°F.
2. Spread the tortilla chips evenly on a baking sheet.
3. Evenly distribute the shredded rotisserie chicken over the chips.
4. Sprinkle the shredded cheddar cheese on top of the chicken.
5. Add the sliced jalapeños over the cheese for a spicy kick.
6. Bake in the preheated oven for 10 minutes, or until the cheese is fully melted and bubbly.
7. Remove from the oven and immediately top with dollops of sour cream and diced avocado.
8. Let the nachos sit for 2 minutes before serving to allow the toppings to set slightly.

Absolutely irresistible, these nachos boast a perfect crunch from the chips, melty cheese, and the tender rotisserie chicken. Serve them straight from the baking sheet for a fun, communal eating experience, or plate them individually for a more refined presentation.

Instant Pot Rotisserie Chicken Pizza

Every time I think about making pizza at home, I remember the first time I tried using my Instant Pot to shred chicken—it was a game-changer. This Instant Pot Rotisserie Chicken Pizza combines the convenience of store-bought rotisserie chicken with the joy of homemade pizza, and trust me, it’s a match made in heaven.

Ingredients

• Pizza dough – 1 lb
• Rotisserie chicken – 2 cups, shredded
• Pizza sauce – ½ cup
• Mozzarella cheese – 2 cups, shredded
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 475°F. This high heat is crucial for a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For an extra crispy crust, roll it thinner.
3. Brush the dough with olive oil to prevent it from getting soggy once the sauce is added.
4. Spread the pizza sauce evenly over the dough, leaving a small border for the crust.
5. Distribute the shredded rotisserie chicken evenly over the sauce.
6. Sprinkle the shredded mozzarella cheese over the chicken. Tip: For a golden, bubbly cheese top, don’t skimp on the cheese.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Let the pizza cool for a couple of minutes before slicing. Tip: This rest time helps the cheese set, making slicing easier.

Biting into this pizza, you’ll love the contrast between the crispy crust and the juicy, flavorful chicken. Serve it with a side of garlic butter for dipping the crust, and watch it disappear before your eyes.

Instant Pot Rotisserie Chicken BBQ Sandwiches

Sometimes, the best meals come from the simplest ideas, and that’s exactly what happened when I decided to turn a store-bought rotisserie chicken into something extraordinary with my Instant Pot. It’s a game-changer for busy weeknights, and today, I’m sharing how to make these mouthwatering BBQ sandwiches that’ll have everyone asking for seconds.

Ingredients

• Rotisserie chicken – 1
• BBQ sauce – 1 cup
• Chicken broth – ½ cup
• Hamburger buns – 4

Instructions

1. Shred the rotisserie chicken, discarding the skin and bones. Tip: Use two forks for easier shredding.
2. Pour the chicken broth into the Instant Pot, then add the shredded chicken. Tip: The broth keeps the chicken moist during cooking.
3. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes.
4. Once done, quick release the pressure and carefully open the lid.
5. Stir in the BBQ sauce until the chicken is evenly coated. Tip: For a smokier flavor, use a hickory-flavored BBQ sauce.
6. Toast the hamburger buns lightly for extra crunch.
7. Divide the BBQ chicken mixture among the buns and serve immediately.

Absolutely irresistible, these sandwiches boast a perfect balance of tangy and sweet, with the chicken so tender it practically melts in your mouth. Try serving them with a side of coleslaw for that classic BBQ feel.

Conclusion

Unleash the versatility of rotisserie chicken with these 18 Instant Pot recipes that promise ease and flavor in every bite. Perfect for busy weeknights or cozy weekends, there’s something for every taste. We’d love to hear which recipes become your go-to—drop a comment below! Loved this roundup? Share the delicious inspiration with friends on Pinterest. Happy cooking!

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