20 Delicious Healthy Chicken Instant Pot Recipes for Busy Weeknights

Weeknights just got easier and tastier with our roundup of 20 Delicious Healthy Chicken Instant Pot Recipes! Whether you’re craving cozy comfort food or something fresh and light, these quick-to-make dishes are perfect for busy home cooks. Say goodbye to dinner stress and hello to flavorful meals that’ll have everyone asking for seconds. Ready to revolutionize your weeknight dinners? Let’s dive in!

Instant Pot Lemon Garlic Chicken

This Instant Pot Lemon Garlic Chicken is a zesty, flavorful dish that comes together in a flash, perfect for busy weeknights when you crave something both comforting and bright.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 tbsp chopped fresh parsley

Instructions

1. Set your Instant Pot to the sauté function. Add 3 tbsp olive oil and let it heat for 1 minute.
2. Add the chicken breasts to the pot and sear for 3 minutes on each side until lightly browned. Remove and set aside.
3. Add 4 cloves minced garlic to the pot and sauté for 30 seconds until fragrant.
4. Pour in 1 cup chicken broth, scraping the bottom to deglaze the pot.
5. Stir in 1/4 cup fresh lemon juice, 1 tsp lemon zest, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp dried thyme.
6. Return the chicken to the pot. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
7. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
8. Remove the chicken, shred or slice as desired, and return to the pot to coat in the sauce. Sprinkle with 2 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the bright lemon and garlic sauce that infuses the chicken with flavor while keeping it incredibly tender. It’s a simple yet impressive meal that feels like a hug in a bowl.

Tip: For an extra burst of freshness, serve with a side of steamed asparagus or a crisp green salad.

Healthy Instant Pot Chicken and Quinoa

Looking for a fuss-free, nutritious meal that cooks up in a flash? This Healthy Instant Pot Chicken and Quinoa is your weeknight hero, packing protein and whole grains into one comforting bowl.

Ingredients

• 1 cup quinoa, rinsed
• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 1 cup frozen peas and carrots

Instructions

1. Set your Instant Pot to ‘Saute’ and heat 1 tbsp olive oil. Add the chicken breasts, seasoning them with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes per side until lightly browned.
2. Pour in 2 cups chicken broth and scrape the bottom to deglaze. Add 1 cup rinsed quinoa, stirring to combine.
3. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
4. Open the lid, shred the chicken with two forks, and stir in 1 cup frozen peas and carrots. Let sit for 2 minutes to thaw the vegetables.

The magic of this dish lies in the quinoa cooking in the same pot as the chicken, soaking up all those savory flavors for a meal that’s both hearty and wholesome.

Tip: For an extra flavor boost, sprinkle with fresh parsley or a squeeze of lemon before serving.

Instant Pot Chicken Tortilla Soup

Warm up your kitchen with this effortlessly delicious Instant Pot Chicken Tortilla Soup, packed with bold flavors and ready in a flash.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn
• 2 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Tortilla strips, avocado slices, and sour cream for serving

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, garlic, and jalapeño, sautéing for 3 minutes until softened.
2. Stir in the cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
3. Pour in the chicken broth and diced tomatoes, scraping the bottom to loosen any bits.
4. Add the black beans, corn, and chicken breasts. Season with salt and black pepper.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
6. Allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Remove the chicken, shred it with two forks, and return it to the pot.
8. Stir in the cilantro and lime juice. Adjust seasoning if needed.
9. Serve hot topped with tortilla strips, avocado slices, and a dollop of sour cream.

The magic of this soup lies in the smoky depth from the paprika and the bright finish of lime, making every spoonful a delight.

Tip: For an extra crunch, bake your own tortilla strips by cutting corn tortillas into strips, tossing with a bit of oil and salt, and baking at 375°F for 10 minutes.

Low-Carb Instant Pot Chicken Curry

Craving something hearty yet low-carb? This Instant Pot Chicken Curry is a game-changer, blending rich spices with tender chicken for a fuss-free dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Add the chicken thighs to the pot, browning lightly on each side for about 2 minutes per side.
3. Sprinkle the curry powder, turmeric, cumin, salt, and black pepper over the chicken, stirring to coat evenly.
4. Pour in the coconut milk and chicken broth, stirring to combine. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 10 minutes.
5. Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
6. Garnish with fresh cilantro before serving. The magic of this curry lies in its depth of flavor, achieved effortlessly with the Instant Pot’s pressure cooking.

Tip: For an extra kick, add a diced jalapeño with the onions at the start.

Instant Pot Chicken and Brown Rice

Whip up a comforting and wholesome meal with this Instant Pot Chicken and Brown Rice recipe, perfect for busy weeknights when you crave something hearty without the fuss.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup brown rice, rinsed
• 1 3/4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 cup frozen peas

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken pieces and cook until lightly browned, about 3 minutes per side.
2. Add the diced onion and minced garlic to the pot, sautéing for another 2 minutes until fragrant.
3. Stir in the brown rice, chicken broth, salt, black pepper, paprika, and dried thyme, ensuring everything is well combined.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 22 minutes.
5. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Open the lid, stir in the frozen peas, and let sit for 2 minutes to warm through.

The magic of the Instant Pot turns brown rice perfectly tender while infusing the chicken with rich, herby flavors, making this dish a standout for its depth and simplicity.

Tip: For an extra layer of flavor, try browning the chicken in batches to avoid overcrowding the pot.

Healthy Instant Pot Chicken Fajitas

These Healthy Instant Pot Chicken Fajitas are a game-changer for busy weeknights, packing all the flavor without the fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chicken broth
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 2 tbsp olive oil. Add the chicken strips and cook until they’re just browned, about 3 minutes.
2. Add the sliced bell peppers and onion to the pot. Sprinkle with 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Stir to coat everything evenly.
3. Pour in 1/4 cup chicken broth and the juice of 1 lime. Give it a good stir to mix all the flavors together.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 8 minutes. Once done, do a quick release.
5. Open the lid, give the fajitas a stir, and garnish with fresh cilantro before serving.

The magic here? The Instant Pot locks in all those vibrant flavors while keeping the chicken juicy and tender—no dry meat here!

Tip: Serve these fajitas with warm tortillas and your favorite toppings for a customizable dinner everyone will love.

Instant Pot Chicken and Vegetable Stew

Warm up your kitchen with this hearty Instant Pot Chicken and Vegetable Stew, a comforting one-pot wonder that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup frozen peas
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken and cook until lightly browned, about 3 minutes per side.
2. Add the onion, carrots, celery, and garlic to the pot. Sauté for another 2 minutes until the vegetables start to soften.
3. Pour in the chicken broth, then stir in the salt, black pepper, dried thyme, and bay leaves.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
5. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Remove the bay leaves, stir in the frozen peas, and then the cornstarch mixture. Set the pot to ‘Sauté’ again and cook until the stew thickens, about 2 minutes.

The magic of this stew lies in its rich, velvety broth and the tender chunks of chicken that melt in your mouth, all achieved in a fraction of the time thanks to the Instant Pot.

Tip: For an extra layer of flavor, try browning the chicken in batches to avoid overcrowding the pot.

Paleo Instant Pot Chicken and Sweet Potatoes

Warm up your kitchen with this effortlessly delicious Paleo Instant Pot Chicken and Sweet Potatoes, a dish that brings comfort and nutrition to your table in no time.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1 cup chicken broth

Instructions

1. Set your Instant Pot to the sauté function and heat 1 tbsp olive oil. Add the chicken thighs, seasoning them with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp paprika. Cook until lightly browned, about 3 minutes per side.
2. Add the cubed sweet potatoes and 1 cup chicken broth to the pot, stirring gently to combine.
3. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
4. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
5. Carefully remove the lid and stir the mixture. The sweet potatoes should be tender and the chicken fully cooked.

The magic of this recipe lies in how the sweet potatoes absorb the savory spices, creating a perfect balance of flavors that’s both hearty and wholesome.

Tip: For an extra layer of flavor, garnish with fresh parsley before serving.

Instant Pot Chicken and Broccoli

Craving a quick, wholesome meal that doesn’t skimp on flavor? This Instant Pot Chicken and Broccoli is your weeknight hero, ready in a flash with minimal cleanup.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken pieces and cook until they’re just browned on all sides, about 3 minutes.
2. Add the garlic, ginger, and red pepper flakes to the pot, stirring for about 30 seconds until fragrant.
3. Pour in the chicken broth, soy sauce, and honey, stirring to combine. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 5 minutes.
4. Quick release the pressure, then remove the lid. Add the broccoli florets to the pot.
5. In a small bowl, mix the cornstarch and water until smooth. Stir this mixture into the pot to thicken the sauce.
6. Set the Instant Pot back to ‘Sauté’ and cook for another 2-3 minutes, until the broccoli is tender-crisp and the sauce has thickened.

The magic of this dish lies in the balance of sweet honey and savory soy, with a kick of heat that brings it all together. Perfect for those nights when you need something satisfying without the fuss.

Tip: For an extra crunch, sprinkle with sesame seeds before serving.

Healthy Instant Pot Chicken Tikka Masala

Craving something spicy yet healthy? This Instant Pot Chicken Tikka Masala brings all the flavors of your favorite takeout dish right to your kitchen, with a fraction of the guilt.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup plain Greek yogurt
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh cilantro, for garnish

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the onion, garlic, and ginger, cooking for 3 minutes until softened.
2. Stir in the garam masala, cumin, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add the chicken pieces, stirring to coat them in the spices. Cook for 5 minutes until the chicken is no longer pink on the outside.
4. Pour in the diced tomatoes with their juice, then secure the lid. Set to ‘Manual’ high pressure for 10 minutes.
5. Once done, quick release the pressure. Stir in the Greek yogurt, heavy cream, salt, and black pepper until well combined.
6. Garnish with fresh cilantro before serving.

The magic of this recipe lies in the Instant Pot’s ability to infuse the chicken with deep, complex flavors while keeping it incredibly tender. Serve over cauliflower rice for a low-carb twist that doesn’t skimp on satisfaction.

Tip: For an extra kick, add a diced jalapeno with the onions at the beginning.

Instant Pot Chicken and Mushroom Risotto

This Instant Pot Chicken and Mushroom Risotto is a game-changer for weeknight dinners, combining creamy arborio rice with tender chicken and earthy mushrooms in a fraction of the usual time.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz cremini mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups arborio rice
• 4 cups chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken and cook until lightly browned, about 5 minutes. Remove and set aside.
2. In the same pot, add the mushrooms, onion, and garlic. Sauté until the vegetables are softened, about 3 minutes.
3. Stir in the arborio rice, then pour in the chicken broth, scraping the bottom to loosen any browned bits. Return the chicken to the pot.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 6 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
5. Open the lid, stir in the Parmesan cheese, salt, and pepper. Garnish with parsley before serving.

The magic of the Instant Pot turns this classic dish into a quick, no-stir wonder, with the rice achieving perfect creaminess every time.

Tip: For an extra flavor boost, try using a mix of wild mushrooms.

Keto Instant Pot Chicken Alfredo

Craving something creamy and comforting without the carbs? This Keto Instant Pot Chicken Alfredo is your weeknight hero, ready in a flash and packed with flavor.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup grated Parmesan cheese
• 2 cups chopped spinach

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 1 tbsp olive oil. Add the chicken breasts and cook for 3 minutes on each side until lightly browned.
2. Pour in 1 cup heavy cream and 1/2 cup chicken broth, then sprinkle with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
3. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes. Quick release the pressure when done.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
5. Stir in 1 cup grated Parmesan cheese until melted and smooth. Add 2 cups chopped spinach and let it wilt for 2 minutes.

The magic of this dish lies in its velvety sauce that clings perfectly to every bite of chicken, with a pop of freshness from the spinach. It’s a low-carb dream come true.

Tip: For an extra kick, add a pinch of red pepper flakes with the seasonings.

Instant Pot Chicken and Lentil Soup

Warm up your evening with this hearty Instant Pot Chicken and Lentil Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup dried green lentils, rinsed
• 1 pound boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in the garlic, cumin, smoked paprika, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add the lentils, chicken thighs, chicken broth, and bay leaf to the pot, ensuring the chicken is submerged.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes.
5. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Remove the chicken thighs, shred them with two forks, and return to the pot. Discard the bay leaf.
7. Stir in the fresh parsley before serving.

The smoky depth from the paprika and the tender lentils make this soup a standout, with the Instant Pot doing all the heavy lifting for a fuss-free dinner.

Tip: For an extra layer of flavor, toast the cumin and smoked paprika in a dry pan before adding them to the soup.

Healthy Instant Pot Chicken Enchiladas

Who says comfort food can’t be healthy? These Instant Pot Chicken Enchiladas are a game-changer, packing all the flavor without the guilt.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 corn tortillas
• 1 cup shredded reduced-fat Mexican cheese blend
• 1/2 cup enchilada sauce
• 1/4 cup chopped fresh cilantro

Instructions

1. Place the chicken breasts in the Instant Pot. Add the chicken broth, olive oil, ground cumin, chili powder, garlic powder, and salt. Secure the lid and set to Manual High Pressure for 10 minutes.
2. Once done, allow a natural release for 5 minutes, then quick release the remaining pressure. Shred the chicken using two forks.
3. Preheat your oven to 375°F. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
4. Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll up and place seam-side down in the dish. Top with remaining enchilada sauce and cheese.
5. Bake for 20 minutes until the cheese is bubbly and slightly golden. Garnish with fresh cilantro before serving.

The magic here? The Instant Pot infuses the chicken with spices deeply, making every bite irresistibly flavorful. Plus, using corn tortillas keeps it gluten-free!

Tip: For an extra kick, add a diced jalapeño to the chicken before pressure cooking.

Instant Pot Chicken and Spinach Pasta

This Instant Pot Chicken and Spinach Pasta is a creamy, comforting dish that comes together in a flash, perfect for those busy weeknights when you need something satisfying without the fuss.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 12 ounces penne pasta
• 4 cups fresh spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. Set the Instant Pot to the sauté function. Add the olive oil, chicken, garlic, Italian seasoning, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink.
2. Add the chicken broth and penne pasta to the Instant Pot. Stir to combine. Secure the lid and set the valve to sealing. Cook on high pressure for 5 minutes.
3. Quick release the pressure. Stir in the spinach, heavy cream, and Parmesan cheese until the spinach is wilted and the sauce is creamy.

The magic of this dish lies in how the spinach wilts perfectly into the creamy sauce, creating a vibrant green hue and a fresh flavor that balances the richness of the cream and cheese.

Tip: For an extra kick, add a pinch of red pepper flakes with the Italian seasoning.

Whole30 Instant Pot Chicken Chili

Warm up your kitchen with this hearty Whole30 Instant Pot Chicken Chili, a fuss-free dish that’s packed with flavor and ready in a flash.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 1 cup chicken broth
• 1 (15 oz) can white beans, drained and rinsed

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 1 tbsp olive oil. Add the chicken breasts and cook until lightly browned, about 3 minutes per side. Remove and set aside.
2. In the same pot, add the diced onion, minced garlic, and diced red bell pepper. Sauté for 2 minutes until softened.
3. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
4. Return the chicken to the pot. Add the undrained diced tomatoes, 8 oz tomato sauce, and 1 cup chicken broth. Stir to combine.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
6. Remove the chicken, shred it with two forks, and return it to the pot. Stir in the drained and rinsed white beans. Set to ‘Sauté’ and simmer for 5 minutes to heat through.

The smoky paprika and cumin give this chili a deep, rich flavor that’s perfectly balanced by the bright acidity of the tomatoes.

Tip: For an extra kick, add a diced jalapeño with the bell pepper in step 2.

Instant Pot Chicken and Cauliflower Rice

This Instant Pot Chicken and Cauliflower Rice is a game-changer for busy weeknights, combining comfort and health in one pot.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 4 cups riced cauliflower
• 1 cup chicken broth
• 1/4 cup chopped fresh parsley

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion and garlic, sautéing for 2 minutes until fragrant.
2. Season the chicken thighs with salt, black pepper, paprika, cumin, and turmeric. Add to the pot and sear for 3 minutes on each side.
3. Pour in the chicken broth, scraping the bottom to deglaze. Cancel ‘Sauté’ and secure the lid.
4. Cook on high pressure for 10 minutes, then allow a 5-minute natural release before quick releasing any remaining pressure.
5. Remove the chicken and shred it. Stir the riced cauliflower into the pot, then return the chicken. Let sit for 2 minutes to warm the cauliflower.
6. Garnish with fresh parsley before serving.

The magic here is how the cauliflower rice soaks up all the savory juices, becoming irresistibly flavorful without turning mushy.

Tip: For an extra kick, sprinkle with red pepper flakes before serving.

Healthy Instant Pot Chicken Pot Pie Soup

Craving the cozy comfort of chicken pot pie but short on time? This Healthy Instant Pot Chicken Pot Pie Soup delivers all the creamy, hearty flavors in a fraction of the time.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup milk
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1/2 cup heavy cream

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in the garlic, thyme, salt, and pepper, cooking for 1 minute until fragrant.
3. Sprinkle the flour over the vegetables, stirring to coat evenly. Gradually pour in the chicken broth and milk, stirring constantly to avoid lumps.
4. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 10 minutes. Once done, quick release the pressure.
5. Stir in the chicken, peas, and heavy cream. Let the soup sit for 5 minutes to warm through and thicken slightly.

This soup stands out with its velvety texture and the perfect balance of vegetables and chicken, making it a comforting yet nutritious meal any day of the week.

Tip: For an extra touch of homemade charm, serve with a side of buttery biscuits or a sprinkle of fresh parsley.

Instant Pot Chicken and Black Bean Tacos

These Instant Pot Chicken and Black Bean Tacos are a weeknight hero, combining juicy chicken, hearty black beans, and a blend of spices for a meal that’s as easy as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 small flour tortillas
• Optional toppings: diced avocado, shredded cheese, sour cream, chopped cilantro

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the chicken breasts and sear for 2-3 minutes on each side until lightly browned.
2. Add the black beans, chicken broth, taco seasoning, garlic powder, onion powder, salt, and black pepper to the pot. Stir to combine.
3. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 10 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot and stir to coat with the beans and sauce.
5. Warm the tortillas according to package instructions. Fill each tortilla with the chicken and bean mixture, and top with your favorite toppings.

The magic here is in the pressure cooking—it locks in the chicken’s moisture while infusing the beans with rich, spicy flavors, all in under 30 minutes.

Tip: For an extra kick, add a diced jalapeño to the pot with the beans and spices.

Low-Fat Instant Pot Chicken and Dumplings

Warm up your kitchen with this comforting Low-Fat Instant Pot Chicken and Dumplings, a lighter take on the classic that doesn’t skimp on flavor.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 cup skim milk
• 2 tbsp unsalted butter, melted

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken breasts and cook until lightly browned, about 3 minutes per side. Remove and set aside.
2. In the same pot, add the carrots, celery, onion, and garlic. Sauté for 3 minutes until the vegetables begin to soften.
3. Return the chicken to the pot. Add the chicken broth, dried thyme, salt, and black pepper. Secure the lid and set to ‘Manual’ for 10 minutes on high pressure.
4. Quick release the pressure. Remove the chicken and shred it, then return it to the pot.
5. In a bowl, mix the flour, baking powder, skim milk, and melted butter to form a dough. Drop tablespoon-sized dumplings into the simmering broth.
6. Cover and set to ‘Sauté’ for 5 minutes until the dumplings are cooked through.

The dumplings soak up the savory broth, creating a perfect bite every time. This method ensures they’re fluffy yet fully infused with flavor.

Tip: For extra tenderness, let the chicken rest for a few minutes after shredding before adding it back to the pot.

Conclusion

We hope this roundup of 20 Delicious Healthy Chicken Instant Pot Recipes makes your busy weeknights a breeze! Each dish is a testament to how quick, nutritious, and flavorful meals can be. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!