20 Amazing Instant Pot Chicken Recipes for Busy Weeknights

Weeknight dinners don’t have to be stressful—your Instant Pot is here to save the day! Whether you’re craving creamy pastas, zesty tacos, or cozy soups, these 20 mouthwatering chicken recipes come together in a flash. Perfect for busy schedules but big on flavor, these dishes will have everyone asking for seconds. Ready to make dinner magic? Let’s dive in!

Instant Pot Lemon Garlic Chicken

This Instant Pot Lemon Garlic Chicken is a bright, zesty weeknight hero—ready in under 30 minutes but tasting like it simmered all day.

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp olive oil, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp honey
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

1. Set Instant Pot to Sauté mode. Add 2 tbsp olive oil. Season chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown for 3 minutes per side. Transfer to a plate.
2. Add remaining 1 tbsp olive oil and minced garlic to the pot. Sauté for 30 seconds until fragrant. Pour in 1 cup chicken broth, scraping up any browned bits.
3. Stir in 1/4 cup lemon juice, 1 tbsp honey, 1 tsp oregano, and 1/2 tsp red pepper flakes (if using). Return chicken to the pot, coating it in the sauce.
4. Seal the lid, set to High Pressure for 8 minutes. Quick-release the pressure.
5. Garnish with 2 tbsp fresh parsley. Serve over rice or with crusty bread to soak up the tangy garlic sauce.

The magic here? The honey balances the lemon’s punch while the pressure cooker locks in the chicken’s juiciness. Tip: For extra depth, add a Parmesan rind to the pot before pressure cooking—it melts into a savory umami boost.

Creamy Instant Pot Chicken Alfredo

This rich and velvety pasta comes together in a flash, thanks to the magic of your Instant Pot—no stovetop stirring required!

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz fettuccine pasta, 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 Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Set Instant Pot to Sauté mode. Melt 2 tbsp unsalted butter, then add 2 cloves garlic, minced and sauté for 30 seconds until fragrant.
2. Add chicken and cook for 3 minutes, stirring occasionally, until lightly browned (it won’t be fully cooked yet). Cancel Sauté mode.
3. Layer broken fettuccine over chicken. Pour in 2 cups chicken broth, ensuring pasta is mostly submerged. Sprinkle with 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Secure lid, set valve to Sealing, and cook on High Pressure for 5 minutes. Quick-release pressure.
5. Stir in 1 cup heavy cream, 1/2 cup grated Parmesan, and 1/4 tsp red pepper flakes (if using). Let sit 2 minutes to thicken—the sauce will cling perfectly to every noodle.

The Instant Pot locks in so much flavor that this Alfredo tastes like it simmered all day, but with just 10 minutes of hands-off cooking.

Tip: For extra silkiness, swap half the heavy cream with cream cheese and whisk until melted in Step 5.

Instant Pot Chicken and Rice Casserole

This cozy one-pot wonder delivers tender chicken and fluffy rice with minimal effort—perfect for busy weeknights when comfort food calls.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice, rinsed
• 1.5 cups chicken broth
• 1 cup diced carrots
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup frozen peas (added later)

Instructions

1. Set Instant Pot to Sauté. Heat 1 tbsp olive oil, then add chicken thighs and cook 3 minutes per side until lightly browned. Remove and set aside.
2. Add diced onion, carrots, and garlic to the pot. Sauté 2 minutes until fragrant. Stir in 1 tsp thyme, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Pour in 1.5 cups chicken broth, scraping the bottom to loosen any browned bits. Add 1 cup rinsed rice and stir to combine.
4. Place chicken thighs on top of the rice mixture. Secure the lid, set to High Pressure for 8 minutes, then let pressure release naturally for 10 minutes.
5. Quick-release remaining pressure. Stir in 1/2 cup frozen peas and let sit 2 minutes to warm through. Fluff rice with a fork before serving.

The magic here? The rice cooks under the chicken, soaking up all those savory juices for next-level flavor.

Tip: For extra richness, swap half the broth for canned coconut milk and add a squeeze of lime at the end.

Spicy Instant Pot Chicken Tacos

These fiery, tender chicken tacos come together in a flash—perfect for busy weeknights when you’re craving bold flavor without the fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 (4 oz) can diced green chiles
• 2 tbsp taco seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tbsp lime juice
• 8 corn tortillas, warmed
• Toppings: diced avocado, cilantro, crumbled cotija cheese

Instructions:

1. Set Instant Pot to Sauté. Heat 1 tbsp olive oil, then add chicken thighs and sear for 2 minutes per side until lightly browned.
2. Pour in 1 cup chicken broth, scraping up any browned bits. Stir in 1 can green chiles, 2 tbsp taco seasoning, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper.
3. Lock lid, set to High Pressure for 10 minutes. Naturally release pressure for 5 minutes, then quick release.
4. Shred chicken with forks directly in the pot. Stir in 1 tbsp lime juice.
5. Serve on warm tortillas with avocado, cilantro, and cotija.

The magic here? The Instant Pot infuses the chicken with smoky heat while keeping it juicy enough to melt into every bite.

Tip: For extra char, toss shredded chicken under the broiler for 2-3 minutes before serving.

Instant Pot BBQ Chicken Sliders

These tender, saucy sliders come together in a flash thanks to your Instant Pot—perfect for game day or a fuss-free weeknight feast.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce (plus extra for serving)
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 12 slider buns
• 1 cup shredded coleslaw mix (optional)

Instructions

1. Add chicken, BBQ sauce, broth, vinegar, brown sugar, smoked paprika, garlic powder, onion powder, and salt to the Instant Pot. Stir to coat.
2. Seal lid, set to High Pressure for 12 minutes. Let naturally release for 5 minutes, then quick-release remaining pressure.
3. Shred chicken directly in the pot using two forks. Stir to soak up all the smoky-sweet sauce.
4. Pile chicken onto buns, top with coleslaw mix (if using), and drizzle with extra BBQ sauce.

The magic here? The Instant Pot infuses every bite with deep flavor while keeping the chicken juicy—no dry shreds allowed!

Tip: For extra tang, mix a spoonful of pickle juice into your coleslaw.

Instant Pot Chicken Tortilla Soup

This cozy, flavor-packed soup comes together in a flash—just set your Instant Pot and let it do the work while you prep toppings!

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 4 cups chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1 lime
• Fresh cilantro, avocado, and tortilla strips for serving

Instructions:

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion, garlic, and jalapeño. Cook 3 minutes until softened.
2. Stir in 1 tbsp cumin, 1 tsp chili powder, and 1 tsp smoked paprika; cook 30 seconds until fragrant.
3. Add tomatoes, black beans, corn, chicken broth, and chicken breasts. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Seal lid, set to Manual High Pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release.
5. Shred chicken directly in the pot using two forks. Stir in lime juice.
6. Serve topped with cilantro, avocado, and tortilla strips.

The smoky spices and lime brighten up the rich broth, while the fire-roasted tomatoes add depth—no bland soups here!

Tip: For extra crunch, air-fry store-bought tortilla strips at 400°F for 3 minutes right before serving.

Instant Pot Teriyaki Chicken Bowls

This sweet-savory teriyaki chicken comes together in a flash, thanks to your trusty Instant Pot—perfect for busy weeknights when you crave takeout flavors without the wait.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup low-sodium soy sauce
• 1/3 cup honey
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp toasted sesame oil
• 2 cups cooked white rice
• 1/4 cup sliced green onions
• 1 tbsp sesame seeds

Instructions:

1. Add chicken thighs, soy sauce, honey, rice vinegar, garlic, and ginger to the Instant Pot. Stir to coat the chicken.
2. Seal the lid and cook on High Pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
3. Transfer chicken to a cutting board and shred. Meanwhile, whisk cornstarch and water in a small bowl, then stir into the pot with the sauce. Select “Sauté” and cook for 2–3 minutes until thickened.
4. Return shredded chicken to the pot and toss with the sauce. Drizzle with sesame oil.
5. Serve over rice, topped with green onions and sesame seeds.

The magic here? The pressure cooker infuses every bite of chicken with that glossy, sticky-sweet teriyaki goodness—no marinating required.

Tip: For extra crunch, add quick-pickled cucumbers (just toss sliced cukes with 2 tbsp rice vinegar and 1 tsp sugar while the chicken cooks).

Instant Pot Chicken Curry with Coconut Milk

This creamy, fragrant curry comes together in a flash thanks to your trusty Instant Pot—perfect for busy weeknights when you crave big flavor with minimal effort.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1.5 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup chicken broth
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Set Instant Pot to Sauté mode. Melt 1 tbsp coconut oil, then add onion and cook 3 minutes until softened. Stir in garlic and ginger, cooking 30 seconds until fragrant.
2. Add 1.5 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp salt, stirring to coat the onions. Pour in coconut milk and 1/2 cup chicken broth, scraping the bottom to deglaze.
3. Add chicken, stirring to submerge. Seal lid, set to High Pressure for 8 minutes, then quick-release.
4. Stir in 1 tbsp lime juice. Serve over rice, garnished with cilantro.

The magic here? The coconut milk mellows the spices into a luxuriously silky sauce that clings to every bite of tender chicken.

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the pot.

Instant Pot Honey Garlic Chicken

This sticky-sweet, garlicky chicken comes together in a flash—perfect for busy weeknights when you crave big flavor with minimal effort.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/3 cup honey
• 1/4 cup soy sauce (low-sodium works too)
• 4 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch + 1 tbsp water (for slurry)
• 1 tbsp sesame oil (for garnish)
• 2 tbsp sliced green onions (for garnish)

Instructions:

1. Add chicken thighs to the Instant Pot. Whisk together 1/3 cup honey, 1/4 cup soy sauce, minced garlic, 1 tbsp rice vinegar, 1 tsp ginger, and 1/2 tsp red pepper flakes in a bowl, then pour over chicken.
2. Secure the lid, set valve to “Sealing,” and cook on High Pressure for 8 minutes. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
3. Transfer chicken to a plate. Turn the Instant Pot to “Sauté.” Stir 1 tbsp cornstarch and 1 tbsp water into a slurry, then whisk into the sauce until thickened (about 2 minutes).
4. Return chicken to the pot, tossing to coat. Drizzle with 1 tbsp sesame oil and sprinkle with 2 tbsp green onions.

The magic here? The sauce reduces into a glossy, caramel-like glaze that clings to every bite—no marinating required!

Tip: For extra crunch, broil the sauced chicken on a sheet pan for 2–3 minutes before serving.

Instant Pot Chicken Parmesan Pasta

This Instant Pot Chicken Parmesan Pasta is a weeknight hero—creamy, cheesy, and packed with flavor, all in one pot!

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz penne pasta (about 2½ cups)
• 1 (24 oz) jar marinara sauce
• 1½ cups water
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh basil (optional, for garnish)

1. Add the chicken, penne pasta, marinara sauce, water, garlic powder, Italian seasoning, salt, and black pepper to the Instant Pot. Stir gently to combine.
2. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 5 minutes. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
3. Stir in the mozzarella and Parmesan until melted and creamy. Garnish with fresh basil if using.

The magic here? The pasta cooks perfectly al dente while the chicken stays tender—no pre-boiling or babysitting required!

Tip: For extra crunch, broil the finished dish for 2–3 minutes with an extra sprinkle of cheese.

Instant Pot Chicken Fajitas

Craving sizzling fajitas without the fuss? This Instant Pot version delivers juicy chicken and tender peppers in a fraction of the time—perfect for busy weeknights.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions:

1. Set the Instant Pot to Sauté mode. Add 2 tbsp olive oil, then sauté chicken strips for 3–4 minutes until lightly browned (they’ll finish cooking later).
2. Add bell peppers, onion, 1 tbsp lime juice, 1 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat.
3. Pour in 1/4 cup chicken broth, then secure the lid. Cook on High Pressure for 5 minutes, then quick-release the steam.
4. Switch back to Sauté mode and simmer for 2–3 minutes to thicken the juices slightly.

The smoky-spiced chicken stays incredibly tender thanks to the pressure cooker, while the peppers keep just the right amount of crunch. Serve with warm tortillas and all your favorite toppings!

Tip: For extra char, transfer the fajita mix to a sheet pan and broil for 2–3 minutes after pressure cooking.

Instant Pot Chicken Noodle Soup

Nothing beats the comfort of a steaming bowl of chicken noodle soup, and this Instant Pot version delivers rich flavor in half the time.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 6 cups chicken broth
• 1 lb boneless, skinless chicken thighs
• 2 cups uncooked egg noodles
• 2 tbsp chopped fresh parsley

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion, carrots, and celery. Cook for 3 minutes until slightly softened.
2. Stir in 3 minced garlic cloves, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper. Cook for 30 seconds until fragrant.
3. Pour in 6 cups chicken broth, scraping the bottom to loosen any browned bits. Add the chicken thighs.
4. Secure the lid, set to High Pressure for 8 minutes. Let pressure release naturally for 10 minutes, then quick-release the rest.
5. Remove the chicken and shred with forks. Return to the pot, add 2 cups egg noodles, and set to Sauté for 4–5 minutes until noodles are tender.
6. Stir in 2 tbsp parsley before serving.

The pressure cooker locks in the savory depth of the broth while keeping the chicken melt-in-your-mouth tender—no bland, overcooked meat here!

Tip: For extra richness, swap 1 cup of broth with heavy cream in the last step.

Instant Pot Buffalo Chicken Dip

This creamy, tangy dip comes together in minutes thanks to your Instant Pot—perfect for game day or when you need a crowd-pleaser fast!

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 8 oz cream cheese, cubed
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese (optional)

Instructions:

1. Add the shredded chicken, cubed cream cheese, buffalo sauce, and ranch dressing to the Instant Pot. Stir to combine.
2. Secure the lid and set to Manual/Pressure Cook on High for 5 minutes. Quick release the pressure when done.
3. Stir in the cheddar cheese until melted, then fold in the blue cheese (if using). For a bubbly top, broil in an oven-safe dish for 2–3 minutes.

The magic here? Pressure cooking melds the flavors while keeping the chicken juicy—no dry shreds allowed! Serve with celery sticks, tortilla chips, or crusty bread for scooping.

Tip: For extra tang, swap half the ranch with blue cheese dressing.

Instant Pot Chicken Enchilada Casserole

This cheesy, saucy casserole brings all the flavors of enchiladas to your table in half the time—thanks to the magic of your Instant Pot!

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 6 corn tortillas, cut into strips
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream (for serving)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Set your Instant Pot to Sauté and heat the 1 tbsp olive oil. Add the chicken and cook for 3 minutes per side until lightly browned (it won’t be fully cooked yet).
2. Pour in the 10 oz enchilada sauce, 4 oz green chiles, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Stir to coat the chicken.
3. Secure the lid, set to High Pressure for 10 minutes, then quick-release the pressure. Shred the chicken with two forks directly in the pot.
4. Layer half the tortilla strips over the chicken, followed by half the 1 cup cheese. Repeat layers, then let residual heat melt the cheese (about 2 minutes).
5. Serve topped with sour cream and cilantro.

The genius here? No pre-cooking tortillas—they soften perfectly in the saucy layers while keeping just a bit of bite.

Tip: For extra smokiness, swap half the Monterey Jack with pepper Jack cheese.

Instant Pot Chicken Pot Pie Stew

This cozy stew delivers all the flavors of chicken pot pie in a fraction of the time—thanks to your trusty Instant Pot!

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 3 cups low-sodium chicken broth
• 1 cup frozen peas
• ½ cup heavy cream
• 2 tbsp cornstarch + 2 tbsp water (slurry)

Instructions:

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds.
2. Add chicken thighs, carrots, celery, 1 tsp thyme, 1 tsp salt, and ½ tsp pepper. Pour in 3 cups chicken broth and stir.
3. Secure lid, set valve to Sealing, and pressure cook on High for 8 minutes. Quick-release pressure.
4. Stir in frozen peas and ½ cup heavy cream. Mix 2 tbsp cornstarch with 2 tbsp water, then stir slurry into the stew to thicken (1–2 minutes on Sauté mode).

The creamy broth and tender veggies taste just like pot pie filling—minus the fuss of pastry! Serve with buttery biscuits for dunking.

Tip: Swap chicken thighs for breasts if preferred, but thighs stay juicier under pressure.

Instant Pot Chicken Marsala

This Instant Pot Chicken Marsala is a weeknight hero—rich, savory, and ready in a flash without sacrificing that slow-cooked depth.

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 3/4 cup Marsala wine
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1 tbsp cornstarch + 1 tbsp water (slurry)
• 2 tbsp chopped fresh parsley

1. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Set Instant Pot to Sauté mode; heat 2 tbsp olive oil. Sear chicken in batches until golden (3–4 minutes per side). Transfer to a plate.
2. Add mushrooms; sauté 3 minutes until softened. Stir in 2 cloves garlic and cook 30 seconds. Pour in 3/4 cup Marsala wine, scraping up browned bits.
3. Add 1/2 cup chicken broth and 1 tsp thyme. Return chicken to pot. Seal lid; cook on High Pressure 8 minutes. Quick-release.
4. Remove chicken. Whisk cornstarch slurry into sauce; simmer 2 minutes until thickened. Stir in 2 tbsp parsley.

The Marsala wine reduces into a glossy, umami-packed sauce that clings perfectly to tender chicken—no stovetop splatter required!

Tip: For extra silkiness, swirl in 1 tbsp butter at the end.

Instant Pot Chicken Tikka Masala

This Instant Pot Chicken Tikka Masala delivers rich, aromatic flavors in a fraction of the time—perfect for a cozy weeknight dinner that feels anything but rushed.

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 (15-oz) can tomato sauce
• 1 cup heavy cream
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp lemon juice
• Fresh cilantro, for garnish

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add the onion and cook for 3 minutes until softened. Stir in the garlic and ginger; cook for 30 seconds until fragrant.
2. Add the chicken and sear for 2 minutes per side (no need to cook through). Sprinkle with 1 tbsp garam masala, 1 tsp cumin, 1 tsp paprika, 1 tsp salt, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Stir to coat.
3. Pour in the tomato sauce, scraping the bottom to deglaze. Secure the lid, set to High Pressure for 8 minutes, then quick-release.
4. Stir in the heavy cream and 1 tbsp lemon juice. Simmer on Sauté mode for 3 minutes until slightly thickened. Garnish with cilantro.

The magic here? The pressure cooker locks in the chicken’s juiciness while infusing it with bold spices—no marinating required!

Tip: For extra depth, swap half the heavy cream with full-fat coconut milk.

Instant Pot Chicken and Dumplings

Nothing beats the cozy comfort of tender chicken and fluffy dumplings—especially when it’s ready in a fraction of the time thanks to your Instant Pot!

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, diced
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp unsalted butter, melted

Instructions:

1. Set the Instant Pot to Sauté and heat 1 tbsp olive oil. Add chicken and cook until lightly browned, about 3 minutes per side. Remove and set aside.
2. Add onion, carrots, celery, and 3 cloves minced garlic to the pot. Sauté for 3 minutes until softened.
3. Return chicken to the pot, along with 4 cups chicken broth, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Stir, then secure the lid and set to Manual High Pressure for 8 minutes. Quick-release the pressure when done.
4. Meanwhile, make dumplings: In a bowl, whisk 1 cup flour, 2 tsp baking powder, and 1/2 tsp salt. Stir in 1/2 cup milk and 2 tbsp melted butter until just combined (don’t overmix).
5. Drop tablespoon-sized scoops of dumpling dough into the simmering broth. Cover with the lid (no pressure) and cook on Sauté (Low) for 10 minutes until dumplings are fluffy and cooked through.

The magic here? The dumplings steam right in the rich broth, soaking up all that savory flavor while staying light and pillowy. Serve it straight from the pot for the ultimate comfort meal.

Tip: For extra richness, stir in a splash of heavy cream or a pat of butter at the end.

Instant Pot Chicken Adobo

This Filipino classic gets a speedy makeover in the Instant Pot, delivering tender chicken bathed in a tangy-sweet garlic-soy sauce—perfect for busy weeknights.

Ingredients

• 2 lbs bone-in chicken thighs (skin-on or off)
• 1/3 cup soy sauce
• 1/3 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp brown sugar
• 6 garlic cloves, smashed
• 1 tsp whole black peppercorns
• 2 bay leaves
• 1 tbsp neutral oil (like avocado or canola)

Instructions

1. Set Instant Pot to Sauté mode. Heat 1 tbsp oil, then add chicken thighs in batches, skin-side down, for 3 minutes per side until lightly browned. Transfer to a plate.
2. Add 6 garlic cloves to the pot; sauté 30 seconds until fragrant. Pour in 1/3 cup soy sauce, 1/3 cup vinegar, 1/2 cup water, 1 tbsp brown sugar, 1 tsp peppercorns, and 2 bay leaves, scraping up any browned bits.
3. Return chicken to the pot, nestling it into the liquid. Seal lid, set to High Pressure for 10 minutes, then natural release for 5 minutes before quick-releasing remaining pressure.
4. Transfer chicken to a serving plate. Simmer sauce on Sauté mode for 3–5 minutes until slightly thickened. Discard bay leaves, then spoon sauce over chicken.

The magic here? The pressure cooker infuses the chicken with bold flavor while keeping it fall-off-the-bone tender—no marinating required. Serve over steamed rice to soak up every drop of that glossy sauce.

Tip: For extra depth, swap half the water with coconut milk and add a pinch of red pepper flakes with the garlic.

Instant Pot Chicken Shawarma Bowls

These flavor-packed bowls bring the bold spices of shawarma to your table in a fraction of the time—thanks to your trusty Instant Pot!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp smoked paprika
• 1.5 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 cup uncooked basmati rice
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. In a bowl, toss chicken thighs with olive oil, lemon juice, smoked paprika, cumin, garlic powder, turmeric, cinnamon, salt, and black pepper until evenly coated.
2. Add chicken broth to the Instant Pot, then place the seasoned chicken inside. Secure the lid, set to High Pressure for 10 minutes, then let naturally release for 5 minutes.
3. Quick-release remaining pressure, then transfer chicken to a cutting board. Shred with two forks.
4. Meanwhile, cook basmati rice according to package instructions (or use the Instant Pot’s rice function with 1.25 cups water).
5. Divide rice among bowls, top with shredded chicken, and garnish with fresh parsley.

The magic here? The warm cinnamon and smoky paprika meld into the tender chicken, creating a cozy yet vibrant dish that’s way better than takeout.

Tip: For extra flair, drizzle with garlic yogurt sauce or add pickled red onions!

Conclusion

With 20 delicious and easy Instant Pot chicken recipes, busy weeknights just got a whole lot tastier! Whether you’re craving comfort food or something light, this roundup has you covered. Try a recipe (or three!), leave a comment with your favorite, and don’t forget to share this article on Pinterest to help other busy cooks. Happy pressure cooking!