18 Delicious Healthy Chicken Instant Pot Recipes for Busy Nights

Busy nights call for quick, healthy, and downright delicious dinners—and your Instant Pot is here to save the day! Whether you’re craving cozy comfort food, fresh seasonal flavors, or a protein-packed meal in minutes, we’ve rounded up 18 irresistible chicken recipes that deliver on taste and nutrition. Say goodbye to takeout and hello to stress-free weeknight wins—let’s dive in!

Instant Pot Lemon Garlic Herb Chicken

This Instant Pot Lemon Garlic Herb Chicken is juicy, flavorful, and ready in a flash—perfect for busy weeknights when you crave something bright and satisfying.

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

1. Set the Instant Pot to Sauté mode. Add 2 tbsp olive oil, then season the chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Sear for 3 minutes per side until golden. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil and minced garlic to the pot. Sauté for 30 seconds until fragrant.
3. Pour in 1/2 cup chicken broth, scraping up any browned bits. Stir in 1/4 cup lemon juice, 1 tbsp honey, 1 tsp thyme, 1 tsp oregano, and 1/2 tsp red pepper flakes (if using). Return the chicken to the pot.
4. Lock the lid, set to High Pressure for 8 minutes, then quick-release. Shred or slice the chicken, then toss in the sauce.
5. Garnish with fresh parsley before serving.

The tangy lemon-garlic sauce clings to every bite, while the pressure cooker keeps the chicken impossibly tender. Tip: Serve over mashed potatoes or rice to soak up the extra sauce!

Healthy Chicken and Vegetable Soup

This cozy, nutrient-packed soup is a one-pot wonder that’ll warm you up without weighing you down—perfect for busy weeknights or meal prep!

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, sliced into rounds
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 lb boneless, skinless chicken breasts
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 cups chopped fresh spinach
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery; cook for 5 minutes, stirring occasionally, until slightly softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the chicken breasts, 6 cups chicken broth, diced tomatoes (with juices), 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. Remove the chicken and shred it with two forks. Return it to the pot along with the spinach and 1 tbsp lemon juice. Simmer uncovered for 3–4 minutes until the spinach wilts.

The lemon juice adds a bright finish that balances the rich broth, while the spinach keeps it fresh and vibrant. Tip: For extra depth, swap half the broth for bone broth—it’ll boost both flavor and protein!

Instant Pot Chicken Curry with Coconut Milk

This Instant Pot Chicken Curry with Coconut Milk is the ultimate weeknight win—creamy, fragrant, and ready in under 30 minutes!

• 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 freshly grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp 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

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook for 3 minutes until softened. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp salt, stirring to coat the onions. Pour in chicken broth to deglaze the pot, scraping up any browned bits.
3. Add chicken and toss to coat in the spices. Secure the lid, set to High Pressure for 8 minutes, then quick-release.
4. Stir in coconut milk and 1 tbsp lime juice. Simmer on Sauté mode for 2–3 minutes until slightly thickened. Garnish with cilantro.

The magic here? The coconut milk adds lush creaminess without dulling the curry’s bold spice—it’s balanced perfection.

Tip: For extra depth, toast the curry powder in a dry skillet for 1 minute before adding it to the pot.

Low-Carb Chicken Cauliflower Rice Bowl

This protein-packed bowl swaps rice for riced cauliflower, keeping it light but satisfying—perfect for a quick, healthy lunch or dinner.

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 3 cups riced cauliflower (fresh or frozen)
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced red bell pepper
• 1/4 cup chopped green onions
• 1 tbsp soy sauce (or coconut aminos)
• 1 tbsp lime juice

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the riced cauliflower and red bell pepper. Cook for 5 minutes, stirring frequently, until the cauliflower is tender but not mushy.
3. Return the chicken to the skillet. Stir in 1 tbsp soy sauce and 1 tbsp lime juice. Cook for 1 minute to combine flavors.
4. Remove from heat and top with green onions.

The smoky paprika and lime add a bold, zesty kick, while the cauliflower rice soaks up all the savory flavors without weighing you down.

Tip: For extra crunch, sprinkle with toasted sesame seeds or crushed almonds before serving.

Instant Pot Chicken Tortilla Soup

This hearty, flavor-packed soup comes together in a flash—thanks to your trusty Instant Pot—and delivers all the cozy vibes of a slow-simmered classic.

Ingredients:

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

Instructions:

1. Set Instant Pot to Sauté. Add 1 tbsp olive oil, then sauté onion, garlic, and jalapeño for 3 minutes until softened.
2. Stir in 1 tbsp chili powder, 1 tsp cumin, and 1 tsp smoked paprika; cook 30 seconds until fragrant.
3. Add diced tomatoes, chicken broth, chicken breasts, black beans, corn, and 1 tsp salt. Seal lid, cook on High Pressure for 10 minutes, then quick-release.
4. Shred chicken directly in the pot. Stir in lime juice and adjust seasoning.
5. Serve topped with cilantro, tortilla strips, and avocado.

The smoky-spicy broth and tender chicken make this soup a weeknight hero—plus, it’s even better the next day!

Tip: For extra depth, char the onion and jalapeño in a dry skillet before adding to the Instant Pot.

Healthy Chicken and Quinoa Stew

This hearty Healthy Chicken and Quinoa Stew is packed with protein and cozy flavors—perfect for a nourishing weeknight dinner that feels like a hug in a bowl.

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 medium yellow onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup quinoa, rinsed
• 4 cups low-sodium chicken broth
• 1 cup baby spinach
• 1 tbsp lemon juice

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes. Transfer to a plate.
2. In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in 3 garlic cloves, 1 tsp cumin, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
3. Add quinoa and chicken broth, scraping up any browned bits. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Return chicken to the pot and cook for 5 more minutes, or until quinoa is tender and chicken is cooked through. Stir in 1 cup baby spinach and 1 tbsp lemon juice until wilted.

The quinoa thickens the stew beautifully while keeping it light, and the lemon adds a bright finish that balances the richness. Tip: For extra depth, swap half the broth for fire-roasted diced tomatoes!

Instant Pot Chicken Fajitas

These Instant Pot Chicken Fajitas are juicy, flavorful, and ready in a flash—perfect for busy weeknights when you crave a Tex-Mex fix without the fuss.

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium yellow onion, 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

1. Set the Instant Pot to Sauté mode. Add 2 tbsp olive oil, then sauté the chicken strips for 3–4 minutes until lightly browned (they’ll finish cooking later).
2. Add the 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. Stir to coat everything evenly.
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. Give the mixture a stir—the chicken will be tender, and the peppers will have just the right amount of crunch.

The smoky-spiced broth infuses every bite, while the peppers stay vibrant (no mushy veggies here!). Serve with warm tortillas and your favorite toppings.

Tip: For extra char, toss the cooked fajita filling under the broiler for 2–3 minutes before serving.

Chicken and Broccoli with Teriyaki Sauce

This easy one-pan dish brings together tender chicken, crisp broccoli, and a glossy homemade teriyaki sauce—perfect for busy weeknights when you crave takeout flavors without the hassle.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 cups broccoli florets
• 2 tbsp vegetable oil
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp sesame seeds (optional)

Instructions:

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to make the teriyaki sauce. Set aside.
2. Heat vegetable oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
3. In the same skillet, add broccoli and cook for 3–4 minutes until bright green and slightly tender.
4. Return chicken to the skillet. Pour the teriyaki sauce over the mixture and stir to coat. Simmer for 2 minutes.
5. In a separate bowl, mix cornstarch and water, then stir into the skillet. Cook for 1–2 minutes until the sauce thickens and clings to the chicken and broccoli.
6. Garnish with sesame seeds (if using) and serve hot over rice.

The magic here? The sauce thickens into a glossy, restaurant-worthy glaze that coats every bite—no takeout box required.

Tip: For extra crunch, swap half the broccoli with snap peas or bell peppers.

Instant Pot Chicken Chili

This hearty chili comes together in a flash, with tender shredded chicken and a smoky-sweet spice blend that’ll have everyone asking for seconds.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can pinto beans, drained and rinsed
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 2 cups chicken broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional toppings: shredded cheese, sour cream, cilantro

Instructions:

1. Set the Instant Pot to Sauté and heat 1 tbsp olive oil. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add chicken thighs, black beans, pinto beans, diced tomatoes, chicken broth, 2 tbsp tomato paste, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes. Allow a 10-minute natural release, then quick-release remaining pressure.
4. Shred the chicken directly in the pot using two forks. Taste and adjust seasoning if needed.

The fire-roasted tomatoes and smoked paprika add a subtle charred depth that makes this chili taste like it simmered all day—not just 30 minutes!

Tip: For extra richness, stir in a splash of heavy cream or a dollop of cream cheese before serving.

Healthy Chicken and Sweet Potato Hash

This hearty one-pan hash is packed with protein and veggies, making it a satisfying breakfast or dinner that comes together in a flash.

Ingredients:

• 2 tbsp olive oil, divided
• 1 lb boneless, skinless chicken breasts, diced into ½-inch pieces
• 1 large sweet potato (about 1 lb), peeled and diced into ½-inch cubes
• 1 small red bell pepper, diced
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 green onions, thinly sliced
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the skillet. Stir in the sweet potato, bell pepper, garlic powder, smoked paprika, salt, and black pepper. Cook for 10–12 minutes, stirring occasionally, until the sweet potato is tender.
3. Return the chicken to the skillet and cook for 2–3 minutes to heat through. Remove from heat and stir in the green onions and parsley.

The smoky paprika and sweet potatoes balance perfectly with the savory chicken, while the fresh herbs add a bright finish. It’s a dish that feels indulgent but stays light!

Tip: For extra crispiness, press the sweet potato mixture down in the skillet during the last few minutes of cooking.

Instant Pot Chicken Tikka Masala

This creamy, spiced curry comes together in a flash thanks to the Instant Pot—no takeout required!

Ingredients:

• 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
• 1.5 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to Sauté mode. Add 1 tbsp olive oil, then sauté onion for 3 minutes until softened. Stir in garlic and ginger; cook 1 minute until fragrant.
2. Add chicken, 1 tbsp garam masala, 1.5 tsp cumin, 1 tsp paprika, 1 tsp salt, 1/2 tsp turmeric, and 1/2 tsp black pepper. Stir to coat the chicken.
3. Pour in tomato sauce, scraping the bottom to deglaze. Secure the lid, set to High Pressure for 8 minutes, then quick-release.
4. Stir in 1 cup heavy cream and simmer (Sauté mode) for 2 minutes to thicken slightly. Garnish with cilantro.

The magic here? Pressure-cooking locks in the chicken’s juiciness while infusing it with the smoky-sweet spice blend. Serve over fluffy basmati rice to soak up every drop.

Tip: For extra depth, char the chicken under a broiler for 2–3 minutes before adding it to the Instant Pot.

Chicken and Spinach Stuffed Peppers

These stuffed peppers are a hearty, flavorful meal that’s as easy to make as it is satisfying—packed with tender chicken, creamy cheese, and fresh spinach.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground chicken
• 2 cups fresh spinach, chopped
• 1 cup cooked white rice
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup marinara sauce

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add ground chicken, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5–7 minutes until no longer pink.
3. Stir in chopped spinach and cook for 2 minutes until wilted. Remove from heat and mix in cooked rice, mozzarella, and Parmesan.
4. Spoon the filling into the hollowed peppers, then place them in the baking dish. Pour marinara sauce over the peppers.
5. Bake for 25–30 minutes until peppers are tender and filling is bubbly.

The melty cheese and savory chicken filling pair perfectly with the sweet roasted peppers—this dish feels indulgent but stays light thanks to the fresh spinach.

Tip: For extra flavor, sprinkle a little extra Parmesan on top before baking.

Instant Pot Chicken and Lentil Stew

This hearty stew comes together in a flash, with tender chicken and earthy lentils soaking up all the cozy flavors of garlic, cumin, and smoked paprika.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 3 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chopped kale (stems removed)

Instructions:

1. Set the Instant Pot to Sauté mode. Add 1 tbsp olive oil, then cook the chicken until lightly browned, about 3 minutes per side. Transfer to a plate.
2. Add the onion and sauté for 2 minutes until softened. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
3. Pour in 1 cup lentils, the can of diced tomatoes, 3 cups chicken broth, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well, then return the chicken to the pot.
4. Secure the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Stir in 2 cups kale until wilted, about 2 minutes. Taste and adjust seasoning if needed.

The smoky paprika and cumin give this stew a depth of flavor that tastes like it simmered all day—not just 30 minutes! The kale adds a fresh bite to balance the creamy lentils.

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

Healthy Chicken and Mushroom Risotto

This creamy yet light Healthy Chicken and Mushroom Risotto swaps heavy cream for a splash of white wine and Parmesan, keeping it rich but guilt-free.

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/4 cup dry white wine
• 4 cups low-sodium chicken broth, warmed
• 1 lb boneless, skinless chicken breasts, cubed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Add mushrooms and cook for 5 minutes, stirring occasionally, until browned. Push to the side of the pan, add chicken, and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Cook for 5 minutes until no longer pink.
3. Stir in Arborio rice and toast for 1 minute. Pour in 1/4 cup white wine and simmer until mostly absorbed.
4. Add warm broth, 1/2 cup at a time, stirring frequently and waiting until liquid is absorbed before adding more (about 20 minutes total).
5. Remove from heat, stir in Parmesan and parsley. Serve immediately.

The trick here? Toasting the rice before adding liquid gives it a nutty depth, while the wine balances the earthy mushrooms perfectly.

Tip: Keep the broth warm in a small pot nearby—adding it cold slows cooking and makes the rice gummy.

Instant Pot Chicken Enchilada Casserole

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

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 6 corn tortillas, cut into quarters
• 2 cups shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Add chicken, enchilada sauce, green chiles, black beans, corn, cumin, chili powder, garlic powder, and salt to the Instant Pot. Stir to combine.
2. Secure the lid, set to Manual High Pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release.
3. Shred chicken directly in the pot using two forks. Stir in tortilla pieces until coated.
4. Sprinkle cheese evenly over the top. Cover with the lid (no pressure) and let sit for 2–3 minutes until melted.
5. Garnish with cilantro (if using) and serve warm.

The magic here? The tortillas soak up just enough sauce to stay tender without turning mushy—perfect for scooping onto plates.

Tip: For extra kick, swap mild enchilada sauce for hot, or add a diced jalapeño with the green chiles.

Chicken and Zucchini Noodle Stir Fry

This light yet satisfying stir fry swaps traditional noodles for fresh zucchini spirals, keeping things quick and packed with flavor.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 3 medium zucchinis, spiralized (about 4 cups)
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink, stirring occasionally. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
3. Add zucchini noodles, soy sauce, honey, sesame oil, and red pepper flakes. Toss for 2–3 minutes until zucchini is just tender but still crisp.
4. Return chicken to the skillet, tossing to combine. Garnish with green onions and sesame seeds.

The honey and sesame oil create a glossy, sweet-savory glaze that clings perfectly to every bite—no soggy noodles here!

Tip: For extra crunch, sprinkle with chopped peanuts right before serving.

Instant Pot Chicken and Black Bean Tacos

These tender, flavor-packed tacos come together in a flash—thanks to your trusty Instant Pot—and deliver a hearty, satisfying bite every time.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup mild salsa
• 1 tbsp taco seasoning
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 cup chicken broth
• 8 small corn tortillas, warmed
• Toppings: diced avocado, chopped cilantro, crumbled queso fresco, lime wedges

Instructions:

1. Add the chicken thighs, black beans, salsa, taco seasoning, cumin, salt, and chicken broth to the Instant Pot. Stir to combine.
2. Seal the lid and cook on High Pressure for 12 minutes. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
3. Shred the chicken directly in the pot using two forks, then stir to coat with the sauce.
4. Serve the mixture in warm tortillas and top with avocado, cilantro, queso fresco, and a squeeze of lime.

The magic here? The Instant Pot infuses the chicken with bold spices while keeping it juicy, and the black beans add just the right creamy texture.

Tip: For extra flavor, char the tortillas lightly over a gas flame or in a dry skillet before filling.

Healthy Chicken and Brown Rice Pilaf

This wholesome pilaf is a one-pan wonder, packing tender chicken, nutty brown rice, and vibrant veggies into a dish that’s as satisfying as it is simple.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup brown rice, rinsed
• 1 3/4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add 2 cloves garlic and cook for 30 seconds until fragrant.
3. Stir in 1 cup brown rice, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 1 3/4 cups chicken broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 35 minutes until rice is tender and liquid is absorbed.
5. Stir in chicken and 1/2 cup frozen peas. Cover and let sit for 5 minutes off heat. Garnish with 1/4 cup parsley.

The smoky cumin and juicy chicken meld perfectly with the chewy brown rice, while the peas add a pop of freshness. Tip: For extra depth, toast the rice in the skillet for 1 minute before adding broth.

Conclusion

With 18 flavorful and healthy Instant Pot chicken recipes, busy nights just got easier—and tastier! Whether you’re craving comfort food or something light, this roundup has you covered. Give these recipes a try, then let us know your favorites in the comments. Don’t forget to share this article on Pinterest so others can enjoy these quick, delicious meals too. Happy cooking!