20 Delicious Instant Pot Chicken Recipes Easy to Make

Are you ready to transform your weeknight dinners with minimal effort and maximum flavor? Our roundup of 20 Delicious Instant Pot Chicken Recipes is here to save the day! From cozy comfort foods to light and fresh seasonal favorites, these easy-to-make dishes promise to delight your taste buds and simplify your cooking routine. Dive in and discover your next go-to chicken masterpiece!

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

Instructions

1. Set the Instant Pot to ‘Saute’ and heat 3 tbsp olive oil. Add the chicken thighs and sear for 3 minutes on each side until golden. Remove and set aside.
2. In the same pot, add 4 cloves minced garlic and saute for 30 seconds until fragrant.
3. Pour in 1 cup chicken broth, scraping the bottom to deglaze. Stir in 1/4 cup fresh lemon juice, 1 tsp lemon zest, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Return the chicken to the pot. Close the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
5. Quick release the pressure, then open the lid. Garnish with 2 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the bright lemon and garlic melding perfectly under pressure, creating a sauce that’s irresistibly good over rice or pasta.

Tip: For an extra burst of freshness, add a sprinkle of additional lemon zest right before serving.

Instant Pot Chicken and Rice

Whip up a comforting bowl of Instant Pot Chicken and Rice, where tender chicken and fluffy rice come together in a breeze, perfect for those cozy nights in.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup long-grain white rice, rinsed
• 1 1/2 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken pieces and cook until they’re no longer pink, about 3 minutes.
2. Add the rice, chicken broth, salt, black pepper, garlic powder, onion powder, and dried thyme to the pot. Stir well to combine.
3. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 8 minutes.
4. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
5. Fluff the rice with a fork, let it sit for a couple of minutes to absorb any remaining liquid, and serve hot.

The magic of this dish lies in how the rice absorbs all the savory flavors from the chicken and spices, creating a meal that’s rich in taste yet simple to make.

Tip: For an extra layer of flavor, stir in a tablespoon of butter before serving.

Instant Pot BBQ Chicken

This Instant Pot BBQ Chicken is a game-changer for busy weeknights, offering tender, flavorful chicken with minimal effort and maximum taste.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Set your Instant Pot to the sauté function and heat 1 tbsp olive oil. Add the chicken breasts and sear for 2-3 minutes on each side until lightly browned.
2. In a small bowl, mix together 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Sprinkle this seasoning mix evenly over the chicken.
3. Pour 1/2 cup chicken broth into the Instant Pot, then add 1 cup BBQ sauce over the chicken, ensuring it’s well-coated.
4. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
5. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot and stir to coat with the sauce.

The magic of this recipe lies in the smoky, sweet sauce that clings to every shred of chicken, making it perfect for sandwiches, salads, or just eating straight from the pot.

Tip: For an extra smoky flavor, use a hickory or mesquite BBQ sauce.

Instant Pot Chicken Curry

Warm up your kitchen with this effortlessly delicious Instant Pot Chicken Curry, a dish that brings the vibrant flavors of your favorite takeout right to your dinner table with minimal fuss.

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 curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can coconut milk
• 1 cup chicken broth
• 2 tbsp chopped fresh cilantro

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. Stir in the curry powder, cumin, turmeric, salt, and black pepper, cooking for 1 minute to toast the spices.
3. Add the chicken pieces, tossing to coat them evenly with the spice mixture.
4. Pour in the diced tomatoes, coconut milk, and chicken broth, stirring to combine.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Stir in the fresh cilantro before serving.

This curry stands out with its perfect balance of creamy coconut milk and aromatic spices, creating a comforting yet exotic dish that’s ready in a flash.

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

Instant Pot Chicken Noodle Soup

Nothing beats the comfort of a steaming bowl of chicken noodle soup, especially when it’s made effortlessly in your Instant Pot. This version is packed with flavor and ready in a fraction of the time!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 2 cups egg noodles
• 1/4 cup fresh parsley, chopped

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the onion, carrots, and celery, cooking for 3 minutes until slightly softened. Stir in the garlic, salt, pepper, and thyme, cooking for another minute until fragrant.
2. Pour in the chicken broth, scraping the bottom to loosen any browned bits. Add the chicken breasts, ensuring they’re submerged.
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 along with the egg noodles. Set to ‘Saute’ and cook for 5 minutes until the noodles are tender.
5. Stir in the fresh parsley before serving.

The magic of this recipe lies in the depth of flavor achieved in such a short time, thanks to the Instant Pot’s pressure cooking. It’s a weekday lifesaver that tastes like it simmered all day!

Tip: For an extra layer of flavor, try adding a splash of lemon juice or a sprinkle of grated Parmesan before serving.

Instant Pot Chicken Alfredo

Craving creamy, comforting pasta without the fuss? This Instant Pot Chicken Alfredo is your weeknight hero, delivering rich flavor with minimal effort.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz fettuccine, broken in half
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried Italian seasoning

Instructions

1. Set the Instant Pot to ‘Sauté’ and melt the butter. Add the chicken pieces and cook until no longer pink, about 5 minutes. Stir in the garlic, salt, pepper, and Italian seasoning, cooking for another minute until fragrant.
2. Add the broken fettuccine and chicken broth, ensuring the pasta is submerged. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ (High Pressure) for 5 minutes.
3. Once cooking is complete, quick release the pressure. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Let it sit for 2 minutes to thicken slightly.

The magic of this dish lies in the Instant Pot’s ability to infuse the pasta with the chicken’s savory juices, creating a depth of flavor that’s usually only achieved with slow cooking.

Tip: For an extra touch of luxury, top with freshly chopped parsley and a sprinkle of extra Parmesan before serving.

Instant Pot Chicken Tacos

These Instant Pot Chicken Tacos are a game-changer for busy weeknights, delivering juicy, flavorful chicken in a fraction of the time it usually takes.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 packet (1 oz) taco seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup salsa
• 8 small flour tortillas
• Toppings: diced avocado, shredded lettuce, sour cream, and shredded cheese

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the chicken breasts and sear for 2 minutes on each side until lightly browned.
2. Pour in the chicken broth, then sprinkle the taco seasoning, salt, and black pepper over the chicken. Add the salsa on top.
3. 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.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot and stir to coat with the sauce.
5. Serve the chicken on warm tortillas with your favorite toppings.

The magic here is the Instant Pot’s ability to infuse the chicken with bold flavors while keeping it incredibly tender—no dry chicken here!

Tip: For an extra kick, mix a teaspoon of chipotle powder into the taco seasoning before adding it to the pot.

Instant Pot Chicken Marsala

Craving a cozy, flavorful dinner that comes together in a flash? This Instant Pot Chicken Marsala is your weeknight hero, delivering rich, savory flavors with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/4 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions

1. In a bowl, mix flour, salt, and pepper. Dredge chicken thighs in the mixture, shaking off excess.
2. Set Instant Pot to ‘Sauté’ and heat olive oil. Brown chicken thighs in batches, about 3 minutes per side, then remove.
3. Add mushrooms to the pot and sauté for 2 minutes. Stir in Marsala wine, chicken broth, garlic, and thyme, scraping up any browned bits.
4. Return chicken to the pot. Secure the lid, set to ‘Manual’ high pressure for 10 minutes, then quick release.
5. Remove chicken. Stir in heavy cream and simmer on ‘Sauté’ for 2 minutes until sauce thickens slightly.
6. Serve chicken topped with sauce and sprinkled with parsley.

The magic of this dish lies in the Marsala wine’s deep, nutty sweetness, perfectly balanced by the creamy sauce and earthy mushrooms.

Tip: For an extra flavor boost, deglaze the pot with a splash of chicken broth before adding the Marsala wine.

Instant Pot Chicken Parmesan

Craving the crispy, cheesy goodness of Chicken Parmesan but short on time? This Instant Pot version delivers all the flavor with half the effort.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg, beaten
• 2 tbsp olive oil
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves for garnish

Instructions

1. In a shallow dish, mix together breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
2. Dip each chicken breast in the beaten egg, then coat evenly with the breadcrumb mixture.
3. Set the Instant Pot to ‘Saute’ and heat olive oil. Brown the chicken breasts for 3 minutes on each side.
4. Pour marinara sauce over the chicken, then secure the lid. Cook on ‘Manual’ high pressure for 10 minutes.
5. Quick release the pressure, then sprinkle mozzarella cheese over the chicken. Cover with the lid for 2 minutes to melt the cheese.
6. Garnish with fresh basil leaves before serving.

The magic of the Instant Pot turns this classic into a weeknight wonder, with the chicken staying juicy under its crispy coating and melted cheese.

Tip: For an extra crispy top, broil the chicken for 2-3 minutes after adding the mozzarella.

Instant Pot Chicken Teriyaki

Craving something sweet, savory, and incredibly easy? This Instant Pot Chicken Teriyaki is your weeknight hero, delivering sticky, glossy chicken in a fraction of the time.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp sesame oil
• 1/4 tsp black pepper
• 2 green onions, sliced
• 1 tsp sesame seeds

Instructions

1. In the Instant Pot, combine soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and black pepper. Stir well.
2. Add chicken thighs, ensuring they’re coated in the sauce. Secure the lid and set to Manual High Pressure for 10 minutes.
3. Once done, allow a natural release for 5 minutes, then quick release the remaining pressure.
4. Remove chicken and set aside. Turn the Instant Pot to Sauté mode. Mix cornstarch and water, then stir into the sauce. Cook for 2-3 minutes until thickened.
5. Return chicken to the pot, tossing to coat in the sauce. Drizzle with sesame oil and sprinkle with green onions and sesame seeds before serving.

The magic here? The pressure cooker locks in the chicken’s juices while the sauce reduces to a perfect, glossy finish. It’s a texture and flavor win that feels gourmet with zero fuss.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce before cooking.

Instant Pot Chicken Fajitas

Get ready to spice up your dinner routine with these effortless Instant Pot Chicken Fajitas, packed with bold flavors and ready in a flash!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 3 cloves garlic, minced
• 2 tbsp fajita seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 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 start to brown, about 3 minutes.
2. Add the sliced bell peppers, onion, and minced garlic to the pot. Sprinkle with 2 tbsp fajita seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
3. Pour in 1/2 cup chicken broth and the juice of 1 lime. Stir well, then secure the lid.
4. Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 5 minutes. Once done, quick release the pressure.
5. Open the lid and give everything a good stir. Garnish with fresh cilantro before serving.

These Instant Pot Chicken Fajitas stand out with their perfect balance of smoky seasoning and bright lime, all while keeping the veggies crisp-tender under pressure.

Tip: Serve with warm tortillas and your favorite toppings like sour cream, avocado, or shredded cheese for a customizable meal everyone will love.

Instant Pot Chicken Pot Pie

Craving the comfort of chicken pot pie but short on time? This Instant Pot version delivers all the cozy flavors in a fraction of the time.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 2 cups shredded cooked chicken
• 1 cup frozen peas
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the onions, carrots, celery, and garlic, cooking for 5 minutes until softened.
2. Stir in the salt, black pepper, and dried thyme, then sprinkle the flour over the vegetables, stirring to coat.
3. Pour in the chicken broth and heavy cream, stirring to combine. Add the shredded chicken and frozen peas, then secure the lid.
4. Cook on high pressure for 5 minutes, then quick release the pressure.
5. Preheat your oven to 400°F. Transfer the filling to a baking dish, top with the puff pastry, and brush with the beaten egg.
6. Bake for 20 minutes until the pastry is golden and puffed.

The magic of this recipe lies in the flaky, buttery puff pastry topping that contrasts beautifully with the creamy, savory filling underneath.

Tip: For an extra golden finish, brush the pastry with a second layer of egg wash halfway through baking.

Instant Pot Chicken Biryani

This Instant Pot Chicken Biryani brings the vibrant flavors of India to your table in a fraction of the time, making it perfect for busy weeknights.

Ingredients

• 1.5 lbs chicken thighs, bone-in and skin-on
• 1 cup basmati rice, rinsed and drained
• 1 large onion, thinly sliced
• 1/2 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp cumin seeds
• 2 tbsp ghee
• 1.5 cups water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Set the Instant Pot to ‘Saute’ and heat the ghee. Add the cumin seeds and let them sizzle for 30 seconds.
2. Add the sliced onion and saute until golden brown, about 5 minutes. Stir in the ginger-garlic paste and cook for another minute.
3. Add the chicken thighs, turmeric powder, red chili powder, garam masala, and salt. Cook until the chicken is lightly browned, about 5 minutes.
4. Mix in the yogurt and cook for 2 minutes, then add the rinsed basmati rice and water. Stir well to combine.
5. Close the Instant Pot lid and set to ‘Manual’ high pressure for 8 minutes. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Gently fluff the biryani with a fork, garnish with fresh cilantro, and serve hot.

The magic of this recipe lies in the layers of flavor achieved by browning the chicken and onions before pressure cooking, ensuring every bite is packed with taste.

Tip: For an extra layer of flavor, sprinkle a pinch of saffron soaked in 2 tbsp warm milk over the biryani before serving.

Instant Pot Chicken Cacciatore

Dive into the rustic flavors of Italy with this effortless Instant Pot Chicken Cacciatore, a hearty dish that brings the comfort of slow-cooked goodness to your table in a fraction of the time.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/2 cup dry white wine
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken thighs, skin-side down, and cook for 4-5 minutes until golden. Remove and set aside.
2. In the same pot, add the onion, red bell pepper, and garlic. Sauté for 3 minutes until softened.
3. Stir in the mushrooms, white wine, diced tomatoes, tomato paste, oregano, basil, salt, and black pepper. Return the chicken to the pot.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
5. Garnish with fresh parsley before serving.

The magic of this dish lies in the tender chicken that falls off the bone, mingled with a rich, herb-infused tomato sauce that’s bursting with flavor.

Tip: For an extra depth of flavor, let the dish sit for 5 minutes after cooking to allow the sauce to thicken slightly.

Instant Pot Chicken Adobo

Instant Pot Chicken Adobo is a game-changer for busy weeknights, combining tender chicken with a tangy, garlicky sauce that’s irresistibly good.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1/4 cup water
• 1 tbsp brown sugar
• 1 head garlic, minced
• 1 tsp black peppercorns
• 2 bay leaves
• 1 tbsp vegetable oil

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the vegetable oil. Add the chicken thighs, skin-side down, and cook for 3-4 minutes until golden. Flip and cook for another 3 minutes. Remove and set aside.
2. In the same pot, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the soy sauce, white vinegar, water, brown sugar, black peppercorns, and bay leaves. Stir to combine.
3. Return the chicken to the pot, ensuring it’s submerged in the sauce. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
4. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure. Remove the lid and set the pot back to ‘Sauté’ to reduce the sauce for 5 minutes, until slightly thickened.
5. Serve the chicken hot, spooned over rice with the reduced sauce drizzled on top. The magic of this dish lies in the perfect balance of tangy vinegar and savory soy, with garlic infusing every bite.

Tip: For an extra layer of flavor, let the chicken marinate in the sauce for an hour before cooking—though it’s just as tasty without the wait!

Instant Pot Chicken Thighs with Mushrooms

These Instant Pot Chicken Thighs with Mushrooms are a game-changer for busy weeknights, offering deep flavors and tender meat with minimal effort.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken thighs, skin-side down, and cook for 3-4 minutes until golden. Flip and cook for another 3 minutes. Remove and set aside.
2. In the same pot, add the mushrooms, onion, and garlic. Sauté for 3 minutes until softened.
3. Stir in the dried thyme, salt, and black pepper, then pour in the chicken broth and soy sauce, scraping up any browned bits from the bottom.
4. Return the chicken thighs to the pot, skin-side up. 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. Remove the chicken and set aside.
6. Set the Instant Pot back to ‘Sauté.’ Stir in the cornstarch mixture and cook for 1-2 minutes until the sauce thickens. Serve the chicken thighs with the mushroom sauce poured over the top.

The magic here is the crispy skin achieved by searing first, then pressure cooking to lock in those juices. The mushrooms soak up all the savory flavors, making every bite irresistible.

Tip: For an extra flavor boost, sprinkle with fresh parsley before serving.

Instant Pot Chicken Enchiladas

Who knew you could get all the flavors of traditional enchiladas in a fraction of the time with your Instant Pot? This recipe is a game-changer for busy weeknights.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup red enchilada sauce
• 1 cup shredded cheddar cheese
• 6 flour tortillas (6-inch)
• 1/4 cup chopped fresh cilantro

Instructions

1. Set your 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 diced onion and minced garlic. Sauté until soft, about 2 minutes. Stir in the ground cumin, chili powder, salt, and black pepper.
3. Return the chicken to the pot. Pour in the red enchilada sauce, ensuring the chicken is well-coated. Secure the lid and set to ‘Manual’ for 10 minutes on high pressure.
4. Once done, quick release the pressure. Shred the chicken directly in the pot using two forks.
5. Preheat your oven to 400°F. Fill each flour tortilla with the chicken mixture and a sprinkle of cheddar cheese. Roll up and place seam-side down in a baking dish. Top with remaining sauce and cheese.
6. Bake for 10 minutes, or until the cheese is bubbly and golden. Garnish with chopped fresh cilantro before serving.

The magic here? The Instant Pot infuses the chicken with bold flavors while keeping it incredibly tender, making every bite of these enchiladas irresistibly juicy.

Tip: For an extra kick, add a diced jalapeño to the onion and garlic sauté.

Instant Pot Chicken Pho

Dive into the comforting flavors of Vietnam with this quick and easy Instant Pot Chicken Pho, a fragrant broth-based noodle soup that’s ready in a fraction of the traditional time.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 inch ginger, sliced
• 4 cups chicken broth
• 2 cups water
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 star anise
• 1 cinnamon stick
• 1 pound boneless, skinless chicken breasts
• 8 ounces rice noodles
• 2 cups bean sprouts
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh basil leaves
• 1 lime, cut into wedges
• 2 green onions, sliced

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the vegetable oil. Add the onion, garlic, and ginger, cooking for 3 minutes until fragrant.
2. Pour in the chicken broth and water, then stir in the fish sauce and sugar. Add the star anise and cinnamon stick.
3. Place the chicken breasts into the pot. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
4. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure. Remove the chicken and shred it with two forks.
5. Meanwhile, cook the rice noodles according to package instructions. Drain and divide among bowls.
6. Strain the broth and discard the solids. Return the broth to the pot and add the shredded chicken.
7. Ladle the hot broth and chicken over the noodles. Top with bean sprouts, cilantro, basil, lime wedges, and green onions.

The magic of this recipe lies in the Instant Pot’s ability to infuse the broth with deep, aromatic flavors in record time, without skimping on authenticity.

Tip: For an extra kick, serve with sliced jalapeños or a drizzle of sriracha.

Instant Pot Chicken Gumbo

Dive into the heart of Southern cooking with this Instant Pot Chicken Gumbo, a dish that brings warmth and flavor to your table in no time.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup diced onion
• 1 cup diced green bell pepper
• 1 cup diced celery
• 3 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 cup sliced okra
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp filé powder
• Cooked rice, for serving

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the chicken and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion, bell pepper, celery, and garlic. Sauté until softened, about 3 minutes.
3. Stir in the salt, black pepper, smoked paprika, and cayenne pepper. Sprinkle the flour over the vegetables and stir to coat.
4. Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add the diced tomatoes, okra, bay leaves, and thyme. Return the chicken to the pot.
5. Secure the lid and set the Instant Pot to ‘Manual’ for 15 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Remove the bay leaves and stir in the filé powder. Serve the gumbo over cooked rice.

The magic of this gumbo lies in the filé powder, a traditional thickener that adds a unique earthy flavor and silky texture.

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

Instant Pot Chicken Shawarma

Craving the bold flavors of shawarma but short on time? This Instant Pot Chicken Shawarma brings the taste of the Middle East to your table in a flash, with tender, spice-infused chicken that’s perfect for wraps, salads, or pita pockets.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 cup chicken broth

Instructions

1. In a bowl, combine 2 tbsp olive oil, 1 tbsp lemon juice, 3 minced garlic cloves, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp coriander, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper to make the marinade.
2. Add the chicken thighs to the marinade, ensuring they’re well coated. Let them sit for at least 10 minutes, or up to overnight in the fridge for deeper flavor.
3. Turn your Instant Pot to the sauté function. Add the marinated chicken and sear for 2-3 minutes on each side until lightly browned.
4. Pour in 1/2 cup chicken broth, secure the lid, and set the Instant Pot to manual high pressure for 10 minutes.
5. Once cooking is complete, allow a natural release for 5 minutes, then quick release any remaining pressure.
6. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot and stir to coat with the juices.

The magic of this recipe lies in the Instant Pot’s ability to lock in the spices’ aromas, creating a chicken that’s irresistibly juicy and packed with flavor. Perfect for a quick dinner that doesn’t skimp on taste.

Tip: For an extra burst of freshness, serve your shawarma with a side of tzatziki sauce and a sprinkle of chopped parsley.

Conclusion

We hope this roundup of 20 Delicious Instant Pot Chicken Recipes has inspired your next meal! Each recipe is a testament to how easy and flavorful cooking can be with your Instant Pot. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next cooking adventure. Happy cooking!