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Instant Pot Chicken Recipes

Instant Pot chicken recipesHere’s a medley of Instant Pot chicken recipes we’ve put together which should keep you happy for a long time, if you happen to be crazy about chicken – and who isn’t?

It’s well known that chicken is the crowd pleaser par excellence, so you should find something to keep you happy no matter what you’re in the mood for – from sandwiches to pizza to curry and more. You’ll even find a few easy leftover chicken recipes in the mix to help bring a little variety.

Enjoy our wholesome, no fuss one pot chicken recipes, but beware: once you learn how to make chicken in the Instant Pot, there will be no turning back!

Quick Shredded Buffalo Chicken Sandwiches

Serves 4-6

Buffalo Chicken Sandwiches4 pieces chicken breasts
1 envelope dry Ranch seasoning or 2 tbsp homemade Ranch seasoning
½ cup or more buffalo sauce
Hamburger buns or flatbread

1. Place chicken breasts in pressure cooker and sprinkle seasoning over chicken. Cook on high pressure for 10 minutes. Quick release.
2. Shred chicken with fork (a hand mixer works well for quick and easy shredding).
3. Pour buffalo sauce over chicken and mix well (add more for a spicier filling).
4. Serve hot on hamburger buns or on flat bread.
Optional: top with coleslaw.

Quick Leftover Chicken Pizza

Serves 4-6

Quick Leftover Chicken Pizza¾ cup spaghetti sauce
4 pieces frozen leftover (cooked) chicken
1 tube refrigerated pizza dough
1 cup shredded mozzarella cheese

1. Spread spaghetti sauce inside cooker pot and place chicken breasts on top. Set pressure cooker to high for 10 minutes.
2. While chicken is cooking, heat oven to 350F. Lay out pizza dough on pan.
3. Quick release, shred chicken.
4. Spread chicken evenly over dough. Sprinkle cheese over top of chicken; add other
5. Bake at 350% for 10-12 minutes or following instructions for dough or until crust is crisp and browned.

Garlic Herbed Chicken

Serves 4-6

Garlic Herbed Chicken1 lb. boneless chicken breasts or chicken thighs
½ tsp pepper
½ tsp onion powder
½ tsp thyme
½ tsp basil
½ tsp paprika
1 tsp garlic powder
1 tsp salt
¾ cup water

1. Mix dry ingredients together and rub over chicken.
2. Place steamer rack inside pot and arrange chicken on top of rack.
3. Cover and cook on poultry setting or high pressure for 10 minutes. Quick release.

Tip: Save broth at the bottom for other recipes or soup starters. Just be aware this broth might be more flavorful than canned chicken broth, so you might want to cut the salt if using it in other recipes.

Italian Chicken Breasts

Prep time: 10 minutes
Active cook time: 25-30 minutes (+ time to come to pressure and 10″ natural release)
Serves: 4

Italian Chicken Breasts2-3 tablespoons extra virgin olive oil, divided
½ medium red onion, diced
8 ounces baby Portobello mushrooms, cleaned and sliced thin
4 6-oz boneless, skinless chicken breasts, pounded to ¼” thick
Sea salt and black pepper to taste
1 cup chicken broth, preferably organic
1 teaspoon garlic powder
2 tablespoons fresh thyme leaves
2 tablespoons fresh rosemary leaves, chopped
4 sprigs fresh rosemary
4 ounces goat cheese, cut into chunks
3 tablespoons fresh parsley, chopped

1. Add one tablespoon olive oil to Instant Pot® and select the Sauté function. Set to High and once the display reads Hot, add red onion and Portobello mushrooms. Cook, stirring frequently, until onions soften and mushrooms start to release their liquid, approximately 5-6 minutes. Transfer veggies to a bowl and set aside.

2. Add another tablespoon olive oil to unit and season chicken breasts with salt and black pepper on both sides. Working in batches if necessary, add chicken to the Instant Pot® without overcrowding. Brown on both sides, approximately 2-3 minutes per side.

3. Remove browned chicken from unit and repeat process with remaining olive oil and chicken breasts.

4. Return mushrooms and onions to Instant Pot®. Add chicken broth, garlic powder, thyme and rosemary; stir to combine.

5. Place the Instant Pot’s metal trivet into the cooking container. Place chicken breasts on top and cover. Lock the lid and set the pressure valve to Sealing. Press the Manual button and adjust setting to High. Set cook time to 10 minutes.

6. When cook time is over, allow pressure to release naturally for 10 minutes, then do a Quick Release for any remaining pressure. Turn the unit off and remove lid. Transfer chicken to a serving platter and rest for 5 minutes.

7. Add goat cheese to the cooking liquid and stir to combine. Taste and adjust seasonings.

8. Serve immediately with some of the mushroom sauce spooned over each chicken breast.

Chicken Lanzone with Baby Portobello Mushrooms

Chicken LanzoneChicken Lanzone is said to have originated at Brennan’s restaurant in New Orleans. This flavorful, naturally low-carb recipe leverages a spice mixture of two parts garlic powder to one part each onion powder, chili powder and paprika. This version builds on this flavor profile with the introduction of sliced baby Portobello mushrooms.

Chicken Lanzone is traditionally served over pasta to absorb the delicious, creamy pan sauce. For a low-carb version, enjoy it on its own or paired with mashed cauliflower, zucchini noodles or steamed asparagus.

TIP: Use chicken tenders or cutlets in place of the butterflied chicken breasts if you prefer.

Prep time: 10 minutes
Active cook time: 20 minutes (+ time to come to pressure)
Natural release: 5 minutes
Serves: 4-6

2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
2 lbs chicken breasts, butterflied
Sea salt and black pepper to taste
3 tablespoons extra virgin olive oil, divided
10 ounces baby Portobello mushrooms, sliced
½ cup chicken broth, preferably organic
¾ cup heavy cream
2 tablespoons fresh parsley, finely chopped

1. Combine garlic powder, onion powder and chili powder in a small bowl and stir to combine. Rub spice mixture into each butterflied chicken breast and season with salt and black pepper to taste. Set aside.

2. Select the Sauté function on the Instant Pot® and, once hot, add one tablespoon olive oil. Add seasoned chicken breasts and brown on each side, approximately 2-3 minutes per side. (Work in batches, if necessary, adding more olive oil as necessary). Transfer chicken to a plate and set aside.

3. Add remaining olive oil to Instant Pot®, along with sliced Portobello mushrooms. Season with salt and black pepper to taste. Cook, stirring occasionally, until mushrooms develop a nice golden brown color, approximately 4-5 minutes.

4. Pour in chicken broth and gently deglaze the bottom of the pot, scraping up any brown bits from the bottom with a wooden spoon in the process.

5. Turn unit off and return chicken to the pot. Add lid and lock into place. Position the vent to Sealing and set the Manual setting to 3 minutes.

6. When cook time is complete, allow pressure to release naturally for 5 minutes, then manually release any remaining pressure.

7. To prevent curdling, temper the heavy cream by adding a small amount of the hot cooking liquid to it before stirring it directly into the pot. Stir to combine.

8. Serve immediately with some of the creamy sauce spooned over the chicken and mushrooms.

Chicken In Creamy Fire-Roasted Tomato Sauce

Serves 4-6

Chicken In Creamy Tomato Sauce2 lbs boneless chicken breast or thighs
½ tsp pepper
1 tsp salt
½ tsp garlic powder
2 tbsp oil
1 large onion, finely sliced
1 large pack fresh spinach
1 can fire-roasted diced tomatoes
1 8oz pack cream cheese

1. Heat oil in sauté mode.
2. While waiting for pot to get hot, mix salt, pepper and garlic powder; sprinkle over chicken.
3. Brown chicken on both sides, working in batches; set browned chicken aside.
4. To hot pot, add onions and sauté until translucent.
5. Add spinach and stir until spinach is half-cooked. Cancel sauté mode.
6. Place chicken back into pot on top of spinach and onions.
7. Place tomatoes and cream cheese over chicken.
8. Cover, lock lid and set pot to cook on high pressure for 5 minutes.
9. Quick release. Remove chicken.
10. Set pot to sauté mode. Bring spinach, tomatoes, and cream cheese mixture to a boil stirring regularly and breaking up any chunks of cream cheese if any to make sauce.
11. Serve cream sauce over chicken.

Chicken Marsala

Prep time: 15 minutes
Active cook time: 30 minutes (+ time to come to pressure and 10″ natural release)
Serves: 4-6

Chicken Marsala¼ cup coconut flour
1½ tablespoon Italian seasoning
1 teaspoon garlic powder
Sea salt and black pepper to taste
2 lbs boneless, skinless chicken breasts, pounded to ¼“ thick
2-3 tablespoons extra virgin olive oil, divided
2 tablespoons unsalted butter
8 ounces baby Portobello mushrooms, sliced
½ medium red onion, chopped
¾ cup sweet Marsala wine
¾ cup chicken broth, preferably organic
¼ cup heavy cream
4 oz. cream cheese at room temp, cut into chunks
¼ cup fresh parsley, chopped

1. Combine coconut flour, Italian seasoning and garlic powder in a medium bowl. Season with salt and black pepper to taste; stir to combine.

2. Place chicken breasts in a one-gallon plastic freezer bag and pour seasoned flour mixture on top. Seal bag and turn several times until chicken is evenly coated.

3. Select Sauté function on Instant Pot® and set to High. Add one tablespoon olive oil. Once hot, remove chicken from bag and shake off excess flour mixture. Add enough chicken to cover bottom without overcrowding. Work in batches if necessary.

4. Brown chicken on each side, approximately 3 minutes per side. Remove and repeat with remaining chicken, adding more olive oil as necessary for each batch.

5. Add butter to Instant Pot®. Once melted, add Portobello mushrooms and red onion. Cook, stirring frequently, until mushrooms turn brown and the onions soften, about 5-6 minutes.

6. Add Marsala wine and chicken broth and deglaze bottom of the cooking container by gently scraping up the brown bits with a plastic spatula.

7. Turn Instant Pot® off. Add browned chicken to the pot and cover. Lock the lid and set the pressure valve to Sealing. Press the Manual button and adjust setting to High. Set cook time to 10 minutes.

8. When cook time is finished, allow pressure to release naturally for 10 minutes, and then do a Quick Release for any remaining pressure. Turn the unit off and remove lid. Transfer chicken to a serving platter and rest for 5 minutes.

9. To make the sauce, temper heavy cream with approximately 2 tablespoons of the hot liquid from Instant Pot®. Once tempered, add heavy cream, cream cheese, and chopped parsley to the pot. Season with salt and black pepper to taste; stir to combine.

10. Top each chicken breast with some of the creamy mushroom sauce. Serve immediately.

Curry Chicken

Serves 4-6

Curry Chicken2 lbs boneless chicken breasts cut in bite-sized chunks
1 large onion finely chopped
¼ cup curry powder
1 tsp ground or whole cumin
1 tbsp ground or finely chopped fresh ginger
1 can coconut cream (preferred – or coconut milk)
1 tsp salt
1 small can of tomato sauce (optional)
2 tbsp salt

1. Turn pot to sauté mode. Place cumin and ginger in dry pot. Stir fry for about 1 minute. Do not allow ingredients to brown.
2. Add oil and onion; sauté until translucent.
3. Add chicken, salt and curry powder and stir to mix all ingredients well, half cooking the chicken.
4. Add coconut milk and stir. If you wish, add tomato sauce to reduce spice.
5. Cover, lock pressure cooker and set to cook on high pressure for 10 minutes.

One Pot Thai Chicken Thighs

Thai Chicken ThighsThese flavorful chicken thighs make a perfect one pot chicken dinner. Make more than you need and use the shredded leftovers in Thai Chicken Lettuce Wraps – a quick and easy one dish chicken meal for midweek.

Sauce Tip
If you decide to add more peanut butter to the sauce, be sure to adjust the amount of liquid prior to cooking. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure.

Browning Tip
To get a nice browning effect, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.

Prep time: 10 minutes
Cook time: 10 minutes (+ time to come to pressure)
Serves: 4-6

Thai Chicken Wraps2 tablespoons sesame oil
2 lbs boneless, skinless chicken thighs
2/3 cup chicken broth
¼ cup sugar-free peanut butter
¼ cup gluten-free soy sauce or coconut aminos
2 tablespoon fresh lime juice
2 tablespoon honey, preferably local
1½ tablespoon Sriracha sauce
2 teaspoon fresh ginger
1 teaspoon garlic powder
Sea salt and black pepper to taste

Garnish:
Fresh cilantro, chopped
½ c. roasted peanuts, chopped
3-4 green onions, cut into thin slices

1. Add sesame oil to the Instant Pot and set the “Sauté” setting to high. Working in batches if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.

2. Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper to taste, and stir to combine.

3. Add metal rack to the Instant Pot and place the browned chicken thighs on top.

4. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

5. When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.

6. To thicken sauce (optional), select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.

7. Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.

8. Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts and green onions. Serve immediately with extra peanut sauce and your favorite sides.

Sesame Garlic Chicken Wings

Nothing beats the convenience of an Instant Pot® for quick, easy, and healthier chicken wings. Once cooked, a quick trip under the broiler is all you need to get that nice crispy finish.

Tip: You can save money by trimming your wings yourself. They are a little easier to trim AFTER they’ve been cooked. Immediately freeze the tips if you want to make chicken stock.

Note: This recipe is written for fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook time.

Prep time: 10 minutes
Active cook time: 14-16 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves: 4-6

Sesame Garlic Chicken Wings4-4½ lbs chicken wings
Salt and black pepper to taste
1 cup water
White sesame seeds for garnish

Sesame Garlic Sauce:
¼ cup soy sauce (or coconut aminos if gluten free)
2 tablespoons sesame oil
3 tablespoons honey, preferably local
1 tablespoon unsalted butter
2 teaspoons fresh ginger, very finely minced
1 teaspoon garlic powder

1. Season wings with salt and black pepper to taste. Place metal trivet inside Instant Pot® and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch vent to Sealing and set the Manual setting to 8 minutes.

2. To prepare the sesame garlic sauce, heat the soy sauce (or coconut aminos), sesame oil, honey, butter, ginger and garlic powder in a small saucepan over medium heat. Cook, stirring frequently, until butter is melted and mixture is thoroughly combined. Remove from heat and set aside.

3. When cook time on Instant Pot® is complete, allow pressure to naturally release for 10 minutes, then do a Quick Release for any remaining steam. Remove lid and transfer wings to a large bowl. Set aside and cool slightly.

4. Meanwhile, position top oven rack in the top position and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.

5. Pour 1/3 of the sesame garlic sauce on top of the wings and toss to coat. Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat on the remaining side.

6. Remove from oven and toss the wings with half of the remaining sesame garlic sauce. Sprinkle with white sesame seeds and serve immediately with the remaining sauce on the side.

Buffalo Chicken Wings

This recipe is written for fresh or thawed wings. If using frozen wings, add 3-4 minutes to the active cook time.

Prep time: 10 minutes
Active cook time: 14-16 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves: 4-6

Buffalo Chicken Wings4-4½ lbs chicken wings
1 teaspoon garlic powder, divided
Salt and black pepper to taste
1 cup water
Sliced celery for serving

Buffalo Wing Sauce:
1 cup Frank’s original hot sauce
½ cup unsalted butter, melted
½ teaspoon garlic powder

1. Sprinkle wings with garlic powder and season with salt and black pepper to taste. Place metal trivet inside Instant Pot® and add one cup of water. Arrange seasoned wings on top of the trivet before securing the cover in place. Switch the vent to Sealing and adjust the Manual setting to 8 minutes.

2. While the wings cook, whisk the Frank’s hot sauce, melted butter and remaining garlic powder in a medium bowl until thoroughly combined. Set aside.

3. When done cooking, allow pressure to naturally release for 10 minutes, then do a Quick Release for any remaining steam. Carefully remove lid and transfer wings to a large bowl. Set aside until just cool enough to handle.

4. Meanwhile, position top oven rack in the top position and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Set aside.

5. Pour 1/3 of the buffalo sauce on top of the wings and toss to coat. Transfer the wings to the wire rack on the prepared baking sheet and place under the broiler for 3-4 minutes or until the wings start to get crispy and develop some color. Turn the wings and repeat this process.

6. Remove baking sheet from oven and toss the wings with half of the remaining buffalo sauce. Serve immediately with sliced celery and the remaining sauce on the side for dipping.

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