top 10 best chicken recipes for instant pot

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here are top 10 best chicken recipes for instant pot that can be made in an Instant Pot:

  1. Instant Pot Chicken and Rice: This classic comfort food dish is easy to make in an Instant Pot. Simply add chicken, rice, broth, and vegetables to the pot and cook on high pressure for 10 minutes.
  2. Instant Pot Chicken Noodle Soup: This hearty soup is perfect for cold winter days. Add chicken, broth, vegetables, and noodles to the Instant Pot and cook on high pressure for 8 minutes.
  3. Instant Pot Chicken Tikka Masala: This Indian-inspired dish is flavorful and easy to make in an Instant Pot. Sauté chicken and spices in the Instant Pot, then add tomato sauce and cream and cook on high pressure for 10 minutes.
  4. Instant Pot Chicken Fajitas: This Tex-Mex dish is a crowd-pleaser. Sauté chicken and vegetables in the Instant Pot, then add spices and cook on high pressure for 5 minutes.
  5. Instant Pot BBQ Chicken: This sweet and tangy dish is perfect for summer. Add chicken, BBQ sauce, and water to the Instant Pot and cook on high pressure for 10 minutes.
  6. Instant Pot Chicken Parmesan: This Italian classic is easy to make in an Instant Pot. Sauté chicken, then add tomato sauce and cook on high pressure for 5 minutes. Add cheese and broil for a few minutes to melt the cheese.
  7. Instant Pot Chicken Chili: This hearty chili is packed with flavor. Add chicken, beans, vegetables, and spices to the Instant Pot and cook on high pressure for 20 minutes.
  8. Instant Pot Chicken Enchiladas: This Mexican dish is easy to make in an Instant Pot. Sauté chicken and vegetables, then roll them up in tortillas with cheese and sauce. Cook on high pressure for 10 minutes.
  9. Instant Pot Butter Chicken: This Indian dish is creamy and delicious. Sauté chicken and spices in the Instant Pot, then add tomato sauce, cream, and butter and cook on high pressure for 10 minutes.
  10. Instant Pot Chicken Alfredo: This Italian classic is rich and creamy. Sauté chicken and garlic in the Instant Pot, then add cream and Parmesan cheese and cook on high pressure for 5 minutes. Serve over pasta.

Instant Pot Chicken and Rice recipes

Here’s a detailed step-by-step recipe for Chicken and Rice:

Instant Pot Chicken and Rice

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 cup long grain white rice
1 1/2 cups chicken broth
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Instructions:

  1. Turn on the Instant Pot and press the “Sauté” button. Add olive oil and let it heat up.
  2. Add diced onion, carrots, and celery to the Instant Pot and sauté for about 2-3 minutes or until the vegetables start to soften.
  3. Add minced garlic, thyme, salt, and pepper to the Instant Pot and sauté for another minute.
  4. Add the cut chicken pieces to the Instant Pot and sauté for about 2-3 minutes or until they are lightly browned.
  5. Add 1 cup of rice and 1 1/2 cups of chicken broth to the Instant Pot. Stir everything together.
  6. Close the Instant Pot lid and set the valve to “Sealing” position.
  7. Press the “Manual” or “Pressure Cook” button and set the timer for 10 minutes.
  8. When the cooking time is done, let the Instant Pot naturally release pressure for 10 minutes. Then turn the valve to “Venting” to release any remaining pressure.
  9. Open the Instant Pot lid and fluff the rice with a fork.

Serve the chicken and rice hot and enjoy! chicken recipes for instant pot

Note: You can also add additional vegetables or seasonings to customize this recipe to your liking.

Instant Pot Chicken Noodle Soup recipes

Here’s a detailed step-by-step recipe for Instant Pot Chicken Noodle Soup:

Instant Pot Chicken Noodle Soup

Ingredients:

1 pound boneless, skinless chicken breasts
8 cups chicken broth
1 cup diced onion
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces egg noodles
2 tablespoons olive oil

Instructions:

  1. Turn on the Instant Pot and press the “Sauté” button. Add olive oil and let it heat up.
  2. Add diced onion, carrots, and celery to the Instant Pot and sauté for about 2-3 minutes or until the vegetables start to soften.
  3. Add minced garlic, thyme, salt, and pepper to the Instant Pot and sauté for another minute.
  4. Add the chicken breasts and chicken broth to the Instant Pot. Stir everything together.
  5. Close the Instant Pot lid and set the valve to “Sealing” position.
  6. Press the “Manual” or “Pressure Cook” button and set the timer for 8 minutes.
  7. When the cooking time is done, let the Instant Pot naturally release pressure for 10 minutes. Then turn the valve to “Venting” to release any remaining pressure.
  8. Open the Instant Pot lid and remove the chicken breasts. Use two forks to shred the chicken and set aside.
  9. Turn the Instant Pot back to “Sauté” mode and add the egg noodles. Cook for 5-7 minutes or until the noodles are cooked through.
  10. Add the shredded chicken back to the Instant Pot and stir everything together.

Serve the chicken noodle soup hot and enjoy!

Note: You can also add additional vegetables or seasonings to customize this recipe to your liking.

Instant Pot Chicken Tikka Masala recipes

Here’s a detailed step-by-step recipe for Instant Pot Chicken Tikka Masala:

Instant Pot Chicken Tikka Masala

Ingredients:

For the Chicken:

1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup plain yogurt
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon garam masala
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt

For the Sauce:

2 tablespoons ghee or butter
1 cup diced onion
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon garam masala
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1 can (15 ounces) tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

Instructions:

  1. In a mixing bowl, combine yogurt, garlic, ginger, garam masala, paprika, turmeric, and salt. Mix well. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 30 minutes, or overnight in the refrigerator.
  2. Turn on the Instant Pot and press the “Sauté” button. Add ghee or butter and let it heat up.
  3. Add diced onion to the Instant Pot and sauté for about 2-3 minutes or until the onion is translucent.
  4. Add minced garlic, minced ginger, garam masala, paprika, turmeric, and salt to the Instant Pot and sauté for another minute.
  5. Add the marinated chicken to the Instant Pot and sauté for about 2-3 minutes or until the chicken is lightly browned.
  6. Pour in the tomato sauce and stir everything together.
  7. Close the Instant Pot lid and set the valve to “Sealing” position.
  8. Press the “Manual” or “Pressure Cook” button and set the timer for 5 minutes.
  9. When the cooking time is done, let the Instant Pot naturally release pressure for 10 minutes. Then turn the valve to “Venting” to release any remaining pressure.
  10. Open the Instant Pot lid and stir in the heavy cream and chopped cilantro.

Serve the chicken tikka masala hot with naan bread or rice, and enjoy!

Note: You can adjust the spice level to your liking by increasing or decreasing the amount of garam masala and paprika.

Instant Pot Chicken Fajitas recipes

Here’s a detailed step-by-step recipe for Instant Pot Chicken Fajitas:

Instant Pot Chicken Fajitas

Ingredients:

1 pound boneless, skinless chicken breasts, sliced into thin strips
2 bell peppers, sliced into thin strips
1 onion, sliced into thin strips
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup chicken broth
Juice of 1 lime
Flour or corn tortillas, for serving
Optional toppings: shredded cheese, chopped cilantro, sour cream, avocado, etc.

Instructions:

  1. Turn on the Instant Pot and press the “Sauté” button. Add olive oil and let it heat up.
  2. Add sliced onion and bell peppers to the Instant Pot and sauté for about 2-3 minutes or until the vegetables start to soften.
  3. Add minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper to the Instant Pot and sauté for another minute.
  4. Add the sliced chicken to the Instant Pot and stir everything together.
  5. Pour in the chicken broth and lime juice. Stir everything together again.
  6. Close the Instant Pot lid and set the valve to “Sealing” position.
  7. Press the “Manual” or “Pressure Cook” button and set the timer for 4 minutes.
  8. When the cooking time is done, let the Instant Pot naturally release pressure for 5 minutes. Then turn the valve to “Venting” to release any remaining pressure.
  9. Open the Instant Pot lid and stir the chicken fajita mixture.

Serve the chicken fajitas hot with tortillas and optional toppings, and enjoy!

Note: You can also add other vegetables such as mushrooms, zucchini, or tomatoes to the fajita mixture if you like.

Instant Pot BBQ Chicken recipes

Here’s a detailed step-by-step recipe for Instant Pot BBQ Chicken:

Instant Pot BBQ Chicken

Ingredients:

2 pounds boneless, skinless chicken breasts
1 cup BBQ sauce
1/2 cup chicken broth or water
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

  1. In a mixing bowl, whisk together BBQ sauce, chicken broth or water, apple cider vinegar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  2. Place the chicken breasts in the Instant Pot and pour the BBQ sauce mixture over the chicken. Use tongs or a spoon to make sure the chicken is coated evenly.
  3. Close the Instant Pot lid and set the valve to “Sealing” position.
  4. Press the “Manual” or “Pressure Cook” button and set the timer for 10 minutes.
  5. When the cooking time is done, let the Instant Pot naturally release pressure for 10 minutes. Then turn the valve to “Venting” to release any remaining pressure.
  6. Open the Instant Pot lid and use tongs to transfer the chicken to a cutting board.
  7. Shred the chicken using two forks or a pair of kitchen scissors.
  8. Turn on the Instant Pot’s “Sauté” function and cook the BBQ sauce for about 5 minutes, stirring occasionally, or until it has thickened to your liking.
  9. Add the shredded chicken back into the Instant Pot and stir to coat it with the thickened BBQ sauce.

Serve the BBQ chicken hot with your favorite sides, such as baked potatoes, coleslaw, or corn on the cob, and enjoy!

Note: You can also use chicken thighs or a combination of chicken breasts and thighs in this recipe.

Instant Pot Chicken Parmesan recipes

Here’s a detailed step-by-step recipe for Instant Pot Chicken Parmesan:

Instant Pot Chicken Parmesan

Ingredients:

4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs
2 tablespoons water
1 cup Italian-seasoned breadcrumbs
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons olive oil

Instructions:

  1. In a mixing bowl, whisk together flour, garlic powder, onion powder, dried oregano, salt, and black pepper.
  2. In another mixing bowl, whisk together eggs and water.
  3. In a third mixing bowl, place Italian-seasoned breadcrumbs.
  4. Dip each chicken breast into the flour mixture, shaking off any excess. Then dip it into the egg mixture, letting any excess drip off. Finally, coat it with the breadcrumbs, pressing them into the chicken to help them stick.
  5. Turn on the Instant Pot and press the “Sauté” button. Add olive oil and let it heat up.
  6. Once the oil is hot, add the breaded chicken breasts to the Instant Pot and cook for about 2-3 minutes on each side, or until lightly browned.
  7. Remove the chicken breasts from the Instant Pot and place them on a plate.
  8. Pour marinara sauce into the Instant Pot and stir to combine with any remaining oil and breadcrumbs. Place the chicken breasts back into the Instant Pot, spooning some of the sauce over them.
  9. Close the Instant Pot lid and set the valve to “Sealing” position.
  10. Press the “Manual” or “Pressure Cook” button and set the timer for 8 minutes.
  11. When the cooking time is done, let the Instant Pot naturally release pressure for 5 minutes. Then turn the valve to “Venting” to release any remaining pressure.
  12. Open the Instant Pot lid and sprinkle shredded mozzarella cheese and grated Parmesan cheese over the chicken.
  13. Turn on the Instant Pot’s “Sauté” function and cook the chicken for about 5 minutes, or until the cheese is melted and bubbly.

Serve the chicken Parmesan hot with your favorite pasta or vegetables, and enjoy!

Note: You can also use chicken thighs or a combination of chicken breasts and thighs in this recipe.

Instant Pot Chicken Chili recipes

Here’s a detailed step-by-step recipe for Instant Pot Chicken Chili:

Instant Pot Chicken Chili

Ingredients:

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1 pound boneless, skinless chicken breasts, cubed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
2 cups chicken broth
1/4 cup chopped fresh cilantro (optional)
Sour cream, shredded cheese, diced avocado, and tortilla chips for serving (optional)

Instructions:

  1. Turn on the Instant Pot and press the “Sauté” button. Add olive oil and let it heat up.
  2. Add onion, garlic, green bell pepper, and jalapeño pepper to the Instant Pot and cook for about 5 minutes, stirring occasionally, or until softened.
  3. Add cubed chicken breasts to the Instant Pot and cook for about 5 minutes, stirring occasionally, or until lightly browned.
  4. Add chili powder, ground cumin, smoked paprika, salt, and black pepper to the Instant Pot and stir to coat the chicken and vegetables.
  5. Add diced tomatoes, black beans, kidney beans, corn, and chicken broth to the Instant Pot and stir to combine.
  6. Close the Instant Pot lid and set the valve to “Sealing” position.
  7. Press the “Manual” or “Pressure Cook” button and set the timer for 10 minutes.
  8. When the cooking time is done, let the Instant Pot naturally release pressure for 10 minutes. Then turn the valve to “Venting” to release any remaining pressure.
  9. Open the Instant Pot lid and stir in chopped cilantro (optional).

Serve the chicken chili hot with sour cream, shredded cheese, diced avocado, and tortilla chips, if desired, and enjoy!

Instant Pot Chicken Enchiladas recipes step by step:

Here’s a detailed step-by-step recipe for Instant Pot Chicken Enchiladas:

Instant Pot Chicken Enchiladas

Ingredients:

1 pound boneless, skinless chicken breasts
1 onion, chopped
2 garlic cloves, minced
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes and green chilies, drained
1 can (10 oz) enchilada sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
8-10 corn tortillas
1 cup shredded Mexican cheese blend
Fresh cilantro, chopped (optional)
Sour cream and avocado, for serving (optional)

Instructions:

  1. Turn on the Instant Pot and press the “Sauté” button. Add olive oil and let it heat up.
  2. Add chopped onion and minced garlic to the Instant Pot and cook for about 5 minutes, stirring occasionally, or until softened.
  3. Add chicken breasts to the Instant Pot and cook for about 5 minutes, stirring occasionally, or until lightly browned.
  4. Add black beans, diced tomatoes and green chilies, enchilada sauce, chili powder, ground cumin, salt, and black pepper to the Instant Pot and stir to combine.
  5. Close the Instant Pot lid and set the valve to “Sealing” position.
  6. Press the “Manual” or “Pressure Cook” button and set the timer for 10 minutes.
  7. When the cooking time is done, let the Instant Pot naturally release pressure for 10 minutes. Then turn the valve to “Venting” to release any remaining pressure.
  8. Open the Instant Pot lid and shred the chicken with two forks.
  9. Preheat oven to 375°F.
  10. Grease a 9×13 inch baking dish with cooking spray.
  11. Spread a small amount of the chicken and sauce mixture in the bottom of the baking dish.
  12. Warm the tortillas in the microwave or on a skillet.
  13. Place a spoonful of the chicken and sauce mixture down the center of each tortilla. Sprinkle some shredded cheese on top.
  14. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with remaining tortillas.
  15. Pour the remaining chicken and sauce mixture over the top of the enchiladas. Sprinkle the remaining shredded cheese on top.
  16. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
  17. Garnish with fresh cilantro (optional) and serve hot with sour cream and avocado, if desired.

Enjoy your delicious Instant Pot Chicken Enchiladas!

Instant Pot Butter Chicken recipes

Here’s a detailed step-by-step recipe for Instant Pot Butter Chicken:

Instant Pot Butter Chicken

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 can (15 oz) tomato sauce
1 can (5 oz) tomato paste
1 cup heavy cream
1/2 cup unsalted butter, cut into pieces
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Fresh cilantro, chopped (optional)
Cooked rice, for serving

Instructions:

  1. Turn on the Instant Pot and press the “Sauté” button. Add olive oil and let it heat up.
  2. Add chopped onion, minced garlic, and grated ginger to the Instant Pot and cook for about 5 minutes, stirring occasionally, or until softened.
  3. Add chicken pieces to the Instant Pot and cook for about 5 minutes, stirring occasionally, or until lightly browned.
  4. Add tomato sauce, tomato paste, heavy cream, unsalted butter, garam masala, turmeric, paprika, ground cumin, ground coriander, salt, and cayenne pepper to the Instant Pot and stir to combine.
  5. Close the Instant Pot lid and set the valve to “Sealing” position.
  6. Press the “Manual” or “Pressure Cook” button and set the timer for 10 minutes.
  7. When the cooking time is done, let the Instant Pot naturally release pressure for 10 minutes. Then turn the valve to “Venting” to release any remaining pressure.
  8. Open the Instant Pot lid and stir the butter chicken mixture.

Serve hot with cooked rice and garnish with fresh cilantro, if desired.

Enjoy your delicious Instant Pot Butter Chicken!

 

Instant Pot Chicken Alfredo recipes

Here is a detailed step-by-step recipe for Instant Pot Chicken Alfredo:

Instant Pot Chicken Alfredo

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 pound dry fettuccine noodles
4 cups chicken broth
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 cup unsalted butter
4 garlic cloves, minced
1 teaspoon dried parsley
Salt and black pepper, to taste

Instructions:

  1. Turn on the Instant Pot and press the “Sauté” button. Add butter and minced garlic to the Instant Pot and cook for about 1 minute, stirring occasionally.
  2. Add the chicken pieces to the Instant Pot and cook for about 5 minutes, stirring occasionally, or until lightly browned.
  3. Add chicken broth and fettuccine noodles to the Instant Pot, making sure all the noodles are submerged in the liquid.
  4. Close the Instant Pot lid and set the valve to “Sealing” position.
  5. Press the “Manual” or “Pressure Cook” button and set the timer for 7 minutes.
  6. When the cooking time is done, let the Instant Pot naturally release pressure for 5 minutes. Then turn the valve to “Venting” to release any remaining pressure.
  7. Open the Instant Pot lid and stir the chicken and noodles mixture.
  8. Add heavy cream, grated Parmesan cheese, dried parsley, salt, and black pepper to the Instant Pot and stir to combine.
  9. Press the “Sauté” button and cook for about 3-5 minutes, stirring occasionally, or until the sauce has thickened.

Serve hot and enjoy your delicious Instant Pot Chicken Alfredo!

Note: You can add more or less heavy cream and Parmesan cheese to adjust the sauce consistency to your liking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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