I absolutely love the Instant Pot. It helps you get very flavorful meals on the table in a hurry. And what I really love about cooking chicken is that it stays juicy every single time. Let's get into it.
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1) Classic Instant Pot Whole Chicken with Lemon and Rosemary
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Ingredients
Method
- Pat chicken dry, rub with olive oil, salt, and pepper; tuck lemon halves and rosemary into cavity.
- Set Instant Pot to Sauté; brown chicken 3–4 minutes per side until skin is golden.
- Remove chicken briefly, pour in broth and scrape browned bits. Place trivet in pot and set chicken on trivet breast-side up.
- Seal lid and cook on Manual/High for 6 minutes per pound (about 20–24 minutes for 3–4 lb). Natural release 10 minutes, then quick release remaining pressure.
- (Optional) Roast under broiler 3–5 minutes to crisp skin if desired. Let rest 10 minutes before carving.
The first dish is a classic Instant Pot whole chicken with lemon and rosemary. If you are familiar with any basic baked chicken recipes, you have probably made a dish with lemon and rosemary. They do a wonderful job of bringing out a terrific flavor and making an ordinary dish look a little fancy. The lemon and herb flavors just brighten the meat, and I love serving this with jasmine rice.
2) Shredded BBQ Chicken for Sandwiches
Ingredients
Method
- Pour broth into the Instant Pot, add onion and garlic, then place chicken on top.
- Stir BBQ sauce with vinegar, paprika, salt, and pepper; pour half over chicken.
- Seal and cook on High Pressure for 10 minutes (use 12 minutes for frozen chicken).
- Quick-release pressure, then remove chicken to a bowl and shred with two forks.
- Stir shredded chicken with remaining BBQ sauce in the pot, warm on Sauté for 2 minutes.
- Pile onto buns and top with pickles or coleslaw as desired.
Next up is making shredded barbecue chicken for sandwiches. As I mentioned, chicken gets really tender in an Instant Pot, making it extremely easy to shred. Throwing it in the Instant Pot, then shredding it and tossing it with barbecue sauce, gives you a restaurant-quality sandwich that you can serve with a side of potato salad or even potato chips if you're really in a hurry.
3) Creamy Garlic Parmesan Chicken Thighs
Ingredients
Method
- Season thighs with salt, pepper, and Italian seasoning.
- Use Sauté on high with olive oil; brown thighs 2–3 minutes per side, then remove.
- Sauté garlic 30 seconds, add broth to deglaze, scraping browned bits.
- Stir in cream, Parmesan, and butter until smooth. Return thighs to pot.
- Seal and cook on High Pressure 8 minutes, then quick release.
- Remove thighs; simmer sauce with Sauté until slightly thickened. Stir in lemon if using, return chicken, and garnish.
Here is a really quick meal that will impress your whole family because the creamy sauce takes it over the edge. Your thighs stay really moist, and the sauce coats everything. You can serve this one over pasta or rice, and you can serve it with confidence.
4) Honey Soy Sticky Chicken Thighs
Ingredients
Method
- Season thighs with salt and pepper. Use the sauté function on the Instant Pot and brown thighs skin-side down 4–5 minutes; flip and brown 2 minutes. Remove and set aside.
- Add oil, garlic, and ginger; sauté 30 seconds until fragrant. Stir in soy sauce, honey, vinegar, ketchup, and broth, scraping browned bits.
- Return thighs to the pot skin-side up. Seal and cook on high pressure for 10 minutes, then quick release after 5 minutes of natural release.
- Remove thighs to a platter. Switch to sauté, whisk in cornstarch slurry, and simmer 2 minutes until sauce thickens and glazes.
- Spoon sauce over thighs and garnish with sesame seeds and green onions. Serve with rice or steamed veggies.
This recipe is going to give you that Asian flair flavor right at home, but it's done so quickly in a pressure cooker. The glaze on these is sweet and savory, and you'll get caramelized edges that pair really well with rice and vegetables.
5) Instant Pot Chicken Alfredo Pasta
Ingredients
Method
- Turn Instant Pot to Sauté and melt butter; cook garlic 30–60 seconds until fragrant.
- Add chicken, season with salt, pepper, and Italian seasoning; sauté 2–3 minutes (no need to fully cook).
- Pour in chicken broth, scraping any browned bits. Add pasta in an even layer but do not stir.
- Close lid, set Manual/High for 6 minutes, then quick release when done.
- Stir in heavy cream and Parmesan until smooth; adjust salt and pepper. Let sit 2 minutes to thicken.
- Serve with parsley and extra Parmesan.
Instant Pot chicken Alfredo pasta is a great way to get an Italian-style dish on the table when you're in a rush. The good part about this one is that it is all cooked in one pot, which even makes cleanup easier for you. This one is going to be creamy and indulgent, and that one-dish, dinner-style meal that every home cook loves.
6) Chicken Taco Filling with Salsa Verde
Ingredients
Method
- Season chicken with cumin, chili powder, onion and garlic powders, salt, and pepper.
- Pour salsa verde and chicken broth into the Instant Pot and add chicken in a single layer.
- Seal and cook on high pressure for 10 minutes, then natural release 5 minutes, quick release remaining pressure.
- Remove chicken, shred with two forks, stir in lime juice, and return shredded chicken to sauce to soak up juices.
- Warm tortillas and serve with toppings.
This chicken taco filling with salsa verde is another dish you can easily shred and use in tacos, bowls, or quesadillas. That salsa verde is really going to provide a bright, tangy base that lets you use it for multiple meals. And it has a flavor that isn't too hot, making it perfect for even the pickiest of eaters.
7) Lemon Herb Chicken and Rice
Ingredients
Method
- Set Instant Pot to Sauté and heat olive oil; brown chicken 2–3 minutes per side, then remove.
- Add garlic and rice; stir 1 minute then pour in broth and lemon juice, scraping brown bits.
- Return chicken, add lemon zest, thyme, parsley, salt, and pepper; stir gently.
- Seal and cook on High Pressure for 6 minutes, then natural release 10 minutes.
- Quick-release remaining pressure, stir in frozen peas if using, adjust seasoning, and let sit 2 minutes before serving.
This is another one-pot meal where everything cooks together. Your chicken will stay really moist on this one while your rice absorbs all the flavors. The lemon and herb, once again, bring a brightness to the dish that just makes this an impressive one to throw on the table in a hurry.
8) Chicken and Dumplings for Busy Nights
Ingredients
Method
- Set Instant Pot to sauté and brown onion and garlic in 1 tbsp oil about 3 minutes.
- Add chicken, broth, thyme, salt, pepper, and frozen vegetables; secure lid and set to High Pressure for 8 minutes.
- While chicken cooks, mix flour, baking powder, ¼ tsp salt, butter, and milk into a shaggy dumpling dough.
- Quick-release pressure, remove chicken to shred with forks, then stir shredded chicken back into pot.
- Drop spoonfuls of dumpling dough on top, switch to Manual and set to High Pressure for 6 minutes.
- Natural release 5 minutes, then quick-release any remaining pressure. Fluff dumplings gently and adjust seasoning.
Chicken and dumplings are a classic dish, and when you can make them in the Instant Pot on busy nights, it's a tender chicken meal the whole family loves. It has creamy broth and dumplings all cooking in one pot, and it is just that comfort food that feels like it took a lot of effort, but it is totally doable to get this one done on a weeknight.
9) Buffalo Chicken Dip for Family Game Night
Ingredients
Method
- Combine cream cheese, dressing, and buffalo sauce in the Instant Pot inner pot; stir until smooth.
- Add shredded chicken and 1/2 cup shredded cheese; mix to coat evenly.
- Close lid, set to Manual/High pressure for 0 minutes (using residual heat warms and melds flavors).
- Quick-release if needed, open, stir, and top with remaining cheese and green onions.
- Use Sauté for 1–2 minutes to melt the top if desired, then transfer to a serving bowl and sprinkle optional blue cheese.
Buffalo chicken dip is so quick and easy to do in the Instant Pot. Once again, cooking chicken in there makes it very tender and very easy to shred. And then all you have to do is mix this up with buffalo sauce and cream, and you have a simple dish everyone is sure to enjoy.
10) Teriyaki Chicken and Broccoli
Ingredients
Method
- Turn Instant Pot to sauté and heat oil; brown chicken pieces 3–4 minutes until lightly seared.
- Add garlic and ginger, sauté 30 seconds, then pour in broth, soy sauce, brown sugar, and rice vinegar; scrape bottom.
- Seal and cook on high pressure for 6 minutes, then quick release.
- Stir in broccoli, then switch to sauté and add cornstarch slurry; simmer 2–3 minutes until sauce thickens and broccoli is bright green.
- Serve over rice, garnish with sesame and green onions.
This teriyaki chicken and broccoli is going to be another dish that beats your Chinese takeout. This one has teriyaki sauce and crisp, tender broccoli that you add in after. If you were to put this in the Instant Pot, you're going to turn that broccoli into mush. So be sure to add that at the end. Serve this over rice, and you have a complete meal that the whole family will love.
11) Greek-Style Chicken with Feta and Olives
Ingredients
Method
- Set Instant Pot to Sauté, add oil, and brown chicken 2–3 minutes per side; remove and set aside.
- Sauté onion 3 minutes, add garlic and oregano, cook 30 seconds until fragrant.
- Pour in broth and scrape browned bits, then stir in tomatoes and lemon juice.
- Return chicken to pot, seal, and cook on High Pressure for 8 minutes (10 for breasts).
- Quick-release, stir in olives and feta, let sit 2 minutes to warm through.
- Sprinkle parsley and adjust salt/pepper before serving.
This Greek-style chicken with feta and olives is going to be one that brings out Mediterranean herbs and briny olives that add a punch. The tomatoes and feta are going to finish this dish, giving it a bright and creamy flavor. And I always love to add some Tzatziki sauce to really give it those Greek vibes.
Thighs have enough fat to braise themselves over six to eight hours without drying out. Breasts are leaner and need watching, which is why most of my rotation leans on thighs for weeknights.
12) Chicken Curry with Coconut Milk
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Ingredients
Method
- Set Instant Pot to Saute, heat oil, and brown chicken pieces briefly; remove and set aside.
- Saute onion until softened, then add garlic and ginger and cook 1 minute.
- Stir in curry powder and cumin, toasting 30 seconds, then add tomatoes, broth, and coconut milk.
- Return chicken (and potatoes/carrots if using) to the pot, scrape up browned bits, seal lid, and Cook on High Pressure for 7 minutes.
- Quick-release pressure, stir, season with salt and pepper, and simmer on Saute for 2–3 minutes if sauce needs thickening.
- Serve over rice and top with cilantro.
For this one, you simply cook chicken in a creamy coconut broth with curry spices. This is really simple. It's going to give you very tender chicken and some rich flavor in this sauce that might just surprise you. This is one you are going to serve over rice, and it'll be faster than ordering takeout.
13) Chicken and Vegetable Soup for Sick Days
Ingredients
Method
- Set Instant Pot to Sauté and heat oil; cook onion, carrots, and celery until softened, about 4 minutes.
- Add garlic and cook 30 seconds until fragrant. Stir in chicken pieces.
- Pour in chicken broth, add bay leaf and thyme, and scrape any browned bits.
- Lock lid, set to Manual/Pressure Cook on High for 7 minutes.
- Quick-release pressure carefully. Stir in pasta (or rice) and frozen peas; set to Sauté and cook until pasta is tender, about 6–8 minutes.
- Remove bay leaf, season with salt, pepper, and parsley. Serve warm.
This chicken and vegetable soup is perfect for sick days, but itis also a very easy comfort dish to make, even on a cold day or when the family is inside. This one has a very comforting broth, and it's actually nutritious as well, making it a win in our house. Pressure cooking makes this one come together quickly, and your flavors will develop surprisingly quickly.
14) Honey Mustard Chicken Breasts
Ingredients
Method
- Season chicken with salt, pepper, garlic powder, and paprika. Brown on Sauté for 2–3 minutes per side if you like a little color.
- Whisk mustard, honey, vinegar, olive oil, and broth in a bowl and pour over chicken in the pot.
- Seal Instant Pot and cook on High Pressure for 8 minutes (thicker breasts may need 10). Let natural release for 5 minutes, then quick release remaining pressure.
- Remove chicken to rest 5 minutes; switch pot to Sauté and simmer sauce 2–3 minutes to thicken if needed. Spoon sauce over chicken and garnish.
These honey mustard chicken breasts will be cooked in a pressure cooker and then finished with a glaze. That glaze offers a sweet and tangy coating over tender meat. This one works extremely well with vegetables and has familiar flavors that kids will enjoy.
“The dinner that makes itself while I make everything else work.”
15) Thai Peanut Chicken and Noodles
Ingredients
Method
- Set Instant Pot to Sauté, add sesame oil, and brown chicken 3–4 minutes. Remove and set aside.
- Sauté onion and garlic 1–2 minutes until fragrant. Stir in broth, peanut butter, soy sauce, brown sugar, rice vinegar, and sriracha until smooth.
- Add noodles in a crisscross layer, then top with chicken and vegetables; do not stir.
- Seal and cook on High Pressure for 3 minutes; quick-release carefully.
- Stir everything together until sauce coats noodles; adjust seasoning. Garnish with peanuts and cilantro.
This next dish is Thai peanut chicken and noodles. You are going to pressure cook your chicken in peanut sauce and then serve it over noodles that are cooked separately. This is a dish that is creamy and rich, and it is going to surprise everyone because it's extremely satisfying and tastes just like it came from your favorite Thai restaurant.
16) Chicken Marsala with Mushrooms
Ingredients
Method
- Toss chicken with salt, pepper and flour. Shake off excess.
- Set Instant Pot to Sauté; add olive oil and brown chicken in batches, 2–3 minutes per side. Remove and set aside.
- Sauté onion and mushrooms until softened, about 4 minutes; add garlic and cook 30 seconds.
- Pour in Marsala to deglaze, scraping browned bits; add chicken broth, thyme, and return chicken.
- Seal and cook on Manual/High for 6 minutes; quick release after 5 minutes rest.
- Stir in butter and parsley; taste and adjust seasoning. Serve over mashed potatoes or egg noodles.
Cooking chicken marsala with mushrooms in a pressure cooker is going to give you a very tender, classic Italian dish at home. This one finishes with wine and a mushroom reduction, giving you a silky sauce that makes it elegant enough to serve to guests.
17) Pesto Chicken with Sun-Dried Tomatoes
Ingredients
Method
- Use Sauté on the Instant Pot and brown chicken pieces for 2–3 minutes; add garlic and cook 30 seconds.
- Pour in chicken broth, scrape browned bits, then stir in pesto and sun-dried tomatoes.
- Seal and cook on Manual/High for 5 minutes, then quick release.
- Stir in heavy cream, adjust seasoning, and toss with cooked pasta or wilt in spinach until combined.
Pesto chicken with sun-dried tomatoes is another easy Italian dish to throw together in a hurry. You are going to pressure cook your chicken in a pesto-based sauce that has little bits of tomato in it. There is going to be a fresh brightness to this dish. Despite being mostly shelf-stable ingredients, this is one that is going to impress your family and guests.
18) Instant Pot Chicken Enchiladas Filling
Ingredients
Method
- Season chicken with salt, pepper, cumin, chili powder, and garlic powder; place in Instant Pot with chopped onion and chicken broth.
- Pour salsa verde or enchilada sauce over chicken, seal lid, and cook on high pressure for 10 minutes; natural release 5 minutes, then quick release.
- Shred chicken with two forks in the pot, stir in cream cheese, corn, and half the shredded cheese until melted and combined.
- Spoon filling into tortillas, roll, and place seam-side down in a baking dish; top with remaining cheese and broil or bake at 400°F for 5–8 minutes until bubbly.
This instant pot chicken enchilada filling is very easy to do because, once again, you're getting that very tender and moist chicken from the instant pot that you can easily shred, and then you are ready to assemble your enchiladas. You are going to season the chicken to your liking, and for your enchiladas, you can use either flour or corn tortillas, along with red or green canned enchilada sauce, to make it easy on yourself.
Almost every recipe in this list freezes well. I double-batch on a slower Saturday, freeze half in flat zip-top bags, and pull them out on the kind of weeknight where dinner needs to happen yesterday.
19) One-Pot Chicken and Quinoa Casserole
Ingredients
Method
- Set Instant Pot to Sauté, heat oil, and brown chicken 3–4 minutes; remove briefly.
- Sauté onion and garlic 1–2 minutes, then add quinoa, vegetables, oregano, salt, and pepper.
- Return chicken to pot, pour in broth and milk, scrape bottom, and lock lid.
- Cook on Manual/High pressure 8 minutes; natural release 10 minutes.
- Stir in cheese until melted; check seasoning and serve warm.
This one-pot chicken and quinoa casserole is a meal that is as nutritious as it is delicious. It has grains and protein that will cook together in one broth, giving you a meal that is wholesome and can easily be served with vegetables.
20) Cilantro Lime Chicken for Tacos
Ingredients
Method
- Season chicken with cumin, chili powder, salt, and pepper. Toss to coat evenly.
- Turn Instant Pot to Sauté; heat olive oil and sear chicken 1–2 minutes per side until lightly browned.
- Add garlic, chicken broth, and lime juice; scrape brown bits from the bottom.
- Lock lid, set Manual/Pressure Cook high for 8 minutes for thighs (10 minutes for breasts).
- Quick release pressure, then shred chicken with two forks in the pot.
- Stir in chopped cilantro and adjust seasoning. Serve in tortillas with toppings.
Here is another dish you can easily shred after pressure cooking. But this one has bright citrus and cilantro flavors that really take it up a notch. This is chicken that you can use for tacos, bowls, or burritos, or you can simply eat it by itself with rice, and it would still be a very satisfying meal.
21) Creamy Mushroom Chicken Stroganoff
Ingredients
Method
- Set Instant Pot to Sauté and heat butter or oil. Brown chicken pieces in batches, seasoning with salt and pepper; remove and set aside.
- Sauté onion until soft, then add mushrooms and cook until they release liquid. Stir in garlic, paprika, and flour; cook 1 minute.
- Pour in broth, Worcestershire, and Dijon, scraping brown bits. Return chicken to pot. Seal and cook on High Pressure for 6 minutes, then quick release.
- Stir in sour cream off heat until smooth. Adjust seasoning and thicken with a cornstarch slurry if needed. Serve over noodles and garnish with parsley.
Next up is a creamy mushroom chicken stroganoff. You are going to pressure cook your chicken and mushrooms in a creamy sauce. And then I love to make my stroganoff with egg noodles. They cook very quickly, and they stretch a long way. Your creamy mushroom chicken on top of them is sure to make this a new family favorite.
22) BBQ Chicken Nachos for Leftovers
Ingredients
Method
- Preheat broiler to high and toss shredded chicken with 1 cup BBQ sauce.
- Spread chips on a rimmed baking sheet in a single layer. Scatter black beans and corn over chips.
- Evenly distribute BBQ chicken and sprinkle cheese over the top. Add jalapeños and red onion.
- Broil 2–4 minutes until cheese melts and edges brown, watch closely.
- Remove, drizzle extra BBQ sauce, top with cilantro, dollops of sour cream, salsa, and lime wedges.
This is another easy chicken dish. You're going to pressure cook your chicken, shred it, and toss it with barbecue sauce. And the really cool part about barbecue sauce is that there are so many different flavors to choose from.
So choose your flavor, get that put together, pile it on top of tortilla chips with some cheese, melt it in the oven, broil it to give it a nice crisp on top, and you have awesome barbecue chicken nachos that the whole family is going to love. And they're so good. And you'll even have enough for leftovers.
The Whole Point
The whole point of this list of recipes is just to save you on those busy weeknights. If you already have an Instant Pot and you have some basic kitchen staples, you can explore with those, step outside of your comfort zone, and really put some quick meals together that your whole family will enjoy and that will fill everyone up.
, Sara
