20 Delicious Instant Pot Chicken Recipes for Busy Weeknights

When weeknights get hectic, the Instant Pot becomes a lifesaver—delivering flavorful, home-cooked meals in a fraction of the time. Whether you’re craving comfort food, bold spices, or creamy pasta, these 20 chicken recipes are sure to satisfy. From the zesty Instant Pot Lemon Garlic Chicken to the rich Creamy Instant Pot Chicken Alfredo, there’s something for every taste. Need a crowd-pleaser? Try the Instant Pot BBQ Chicken Sliders or the irresistible Instant Pot Buffalo Chicken Dip. For global flavors, whip up Instant Pot Chicken Curry or Instant Pot Chicken Shawarma. Quick, easy, and packed with flavor, these recipes will make weeknight dinners stress-free and delicious!

Instant Pot Lemon Garlic Chicken

This zesty, garlicky chicken comes together in a flash—perfect for busy weeknights when you crave bold flavor without the fuss.

Ingredients:

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

Instructions:

1. Set Instant Pot to Sauté mode. Add 2 tbsp olive oil and heat until shimmering. Add chicken thighs in a single layer (work in batches if needed) and sear for 3 minutes per side until golden. Transfer to a plate.
2. Add remaining 1 tbsp olive oil and 1 tbsp minced garlic to the pot. Sauté for 30 seconds until fragrant. Pour in 1 cup chicken broth, scraping up any browned bits.
3. Return chicken to the pot. Add 1/4 cup lemon juice, 1 tsp lemon zest, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to coat.
4. 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.
5. Garnish with 2 tbsp fresh parsley before serving. Spoon the tangy garlic sauce over the chicken for extra flavor.

The bright lemon cuts through the richness of the chicken, while the quick pressure cooking keeps the meat incredibly tender. Tip: For extra depth, add a pinch of red pepper flakes with the garlic!

Creamy Instant Pot Chicken Alfredo

This Creamy Instant Pot Chicken Alfredo is the ultimate comfort food—rich, velvety, and ready in under 30 minutes with minimal fuss.

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz fettuccine pasta, broken in half
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp onion powder
• Fresh parsley, chopped (for garnish)

1. Set the Instant Pot to Sauté mode. Melt the 2 tbsp unsalted butter, then add the chicken and cook until lightly browned (about 3–4 minutes). Stir in the 3 cloves minced garlic, 1 tsp Italian seasoning, 1 tsp salt, ½ tsp black pepper, and ½ tsp onion powder; sauté for 30 seconds until fragrant.
2. Add the broken fettuccine and 3 cups chicken broth, stirring to submerge the pasta. Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. Quick release the pressure when done.
3. Stir in the 1 cup heavy cream and 1 cup Parmesan cheese until the sauce is smooth and creamy. Let sit for 2–3 minutes to thicken.
4. Garnish with fresh parsley and serve immediately.

The magic here? The pasta cooks right in the sauce, soaking up all that garlicky, cheesy goodness for maximum flavor in every bite.

Tip: For extra richness, swap half the broth for whole milk—just reduce the pressure cook time by 1 minute to avoid curdling.

Instant Pot BBQ Chicken Sliders

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

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
• 12 slider buns
• 1 cup shredded coleslaw mix (optional)

Instructions:

1. Add chicken, BBQ sauce, broth, vinegar, brown sugar, smoked paprika, garlic powder, and onion powder to the Instant Pot. Stir to coat.
2. Seal lid and cook on 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, stirring to soak up all the tangy sauce.
4. Pile chicken onto slider buns, top with coleslaw mix (if using), and drizzle with extra BBQ sauce.

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

Tip: For extra kick, swap regular BBQ sauce for a spicy variety or add a pinch of cayenne to the pot.

Spicy Instant Pot Chicken Tacos

These juicy, flavor-packed tacos come together in a flash—your Instant Pot does all the heavy lifting while you prep toppings!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup chicken broth
• 1 (4 oz) can diced green chiles
• 2 tbsp taco seasoning
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp chipotle powder
• 8 corn tortillas, warmed
• Toppings: diced avocado, cilantro, cotija cheese, hot sauce

Instructions:

1. Add chicken, broth, green chiles, taco seasoning (2 tbsp), lime juice (1 tbsp), honey (1 tsp), and chipotle powder (1/2 tsp) to Instant Pot. Stir to coat chicken.
2. Seal lid, set to High Pressure for 12 minutes. Let pressure release naturally for 5 minutes, then quick-release.
3. Shred chicken directly in the pot using two forks—it’ll soak up all that spicy broth.
4. Serve on warm tortillas with toppings. The chipotle powder adds smoky depth, while the honey balances the heat perfectly.

Tip: For extra-charred flavor, broil shredded chicken on a sheet pan for 3 minutes before serving.

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 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 long-grain white rice, rinsed
• 1 ½ cups chicken broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup frozen peas and carrots blend

Instructions:

1. Set Instant Pot to Sauté mode. Add 1 tbsp olive oil, then cook chicken thighs until lightly browned (about 3 minutes per side). Transfer to a plate.
2. Add onion and sauté for 2 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Pour in 1 cup chicken broth to deglaze the pot, scraping up any browned bits. Add rice, 1 tsp thyme, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper, stirring to combine.
4. Return chicken to the pot. Pour remaining ½ cup broth over everything. Seal lid, set to High Pressure for 8 minutes, then quick-release.
5. Stir in peas and carrots, cover, and let sit 5 minutes to thaw. Fluff rice before serving.

The smoky paprika and thyme infuse every bite, while the Instant Pot locks in moisture for impossibly juicy chicken. Tip: For extra richness, stir in a pat of butter at the end!

Honey Garlic Instant Pot Chicken

This sticky-sweet, garlicky chicken cooks up tender in minutes—perfect for busy weeknights when you need a flavorful meal fast.

Ingredients:

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

Instructions:

1. Add chicken thighs to the Instant Pot. Whisk together honey, soy sauce, garlic, vinegar, ginger, and 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.
3. Remove chicken and set aside. Turn Instant Pot to “sauté.” Stir cornstarch and water into a slurry, then whisk into the sauce until thickened (1–2 minutes).
4. Return chicken to pot, tossing to coat in glaze. Garnish with sesame seeds and green onions.

The magic here? The pressure cooker infuses every bite with that glossy honey-garlic goodness while keeping the chicken juicy. No dry bites allowed!

Tip: For extra caramelization, pop the glazed chicken under the broiler for 2–3 minutes after pressure cooking.

Instant Pot Chicken Curry

This creamy, fragrant curry comes together in a flash—your Instant Pot does all the heavy lifting while you soak up the incredible aromas.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 (14 oz) can coconut milk
• 1/2 cup chicken broth
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion and cook 3 minutes until softened. Stir in garlic and ginger, cooking 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 coconut milk, stirring to combine. Secure the lid, set valve to Sealing, and cook on High Pressure for 8 minutes. Quick release when done.
4. Stir in 1 tbsp lime juice. Serve over rice, garnished with cilantro.

The magic here? The pressure cooker infuses the chicken with bold spices while keeping it impossibly tender—no dry bites allowed.

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

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 a fraction of the time.

Ingredients:

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

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion, carrots, celery, and garlic. Cook for 3–4 minutes until softened.
2. Add chicken thighs, 6 cups chicken broth, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper. Seal the lid and cook on High Pressure for 10 minutes.
3. Quick release the pressure, then shred the chicken with two forks. Stir in 2 cups egg noodles and set to Sauté again. Simmer for 5–6 minutes until noodles are tender.
4. Turn off the heat and stir in 2 tbsp parsley.

The pressure cooker locks in all the savory goodness, making the broth extra rich while keeping the chicken tender—no bland bites here!

Tip: For a thicker broth, let the soup sit for 5 minutes after cooking—the noodles will absorb more liquid.

Teriyaki Instant Pot Chicken Bowls

These Teriyaki Instant Pot Chicken Bowls are a weeknight lifesaver—tender chicken, sticky-sweet sauce, and fluffy rice all come together in under 30 minutes!

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice, rinsed
• 1 cup water
• 1/2 cup low-sodium soy sauce
• 1/3 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp cornstarch
• 1 tbsp water (for slurry)
• 1 tbsp sesame oil
• 2 green onions, sliced (for garnish)

1. Add chicken thighs, rice, and 1 cup water to the Instant Pot. Seal and cook on High Pressure for 10 minutes, then quick-release.
2. Meanwhile, whisk together 1/2 cup soy sauce, 1/3 cup honey, 2 tbsp rice vinegar, garlic, and ginger in a small saucepan. Simmer over medium heat for 3 minutes.
3. Mix 1 tbsp cornstarch with 1 tbsp water to make a slurry, then stir into the sauce. Cook 1–2 minutes until thickened.
4. Shred the chicken, then toss with the sauce and 1 tbsp sesame oil. Serve over rice, garnished with green onions.

The magic here? The Instant Pot infuses the rice with savory chicken flavor while keeping it perfectly fluffy—no separate pots needed!

Tip: Swap honey for brown sugar if you prefer a deeper caramel note.

Instant Pot Buffalo Chicken Dip

This Instant Pot Buffalo Chicken Dip is the ultimate game-day crowd-pleaser—creamy, spicy, and ready in just 20 minutes with minimal fuss.

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

1. Add the shredded chicken, cream cheese, buffalo hot sauce, and ranch dressing 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. Quick release the pressure when done.
3. Stir in the cheddar cheese until melted, then sprinkle with blue cheese (if using). Serve warm with celery sticks, tortilla chips, or crusty bread.

The magic here? Pressure cooking melds the flavors into a velvety, tangy dip with just the right kick—no bland spots or uneven heat. Leftovers (if you have any!) reheat like a dream.

Tip: For a thicker dip, let it sit uncovered in the Instant Pot on “Keep Warm” for 5–10 minutes before serving.

Instant Pot Chicken Parmesan Pasta

This Instant Pot Chicken Parmesan Pasta is a cozy, one-pot wonder that delivers all the cheesy, saucy comfort of the classic dish—minus the fuss!

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz penne pasta (or similar short pasta)
• 1 (24 oz) jar marinara sauce
• 1 ½ cups water
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• ½ tsp salt
• ¼ tsp black pepper

1. Set the Instant Pot to Sauté mode. Add 1 tbsp olive oil, then cook the chicken until no longer pink, about 5 minutes.
2. Stir in 8 oz penne pasta, 1 (24 oz) jar marinara sauce, 1 ½ cups water, 1 tsp garlic powder, 1 tsp dried basil, ½ tsp salt, and ¼ tsp black pepper. Secure the lid.
3. Cook on High Pressure for 5 minutes, then quick-release the steam.
4. Stir in ½ cup grated Parmesan cheese, then top with 1 cup shredded mozzarella. Cover with the lid (no heat) and let sit for 2–3 minutes until the cheese melts.

The magic here? The pasta cooks in the sauce, soaking up every bit of flavor while the chicken stays juicy. No pre-boiling, no extra pans—just a rich, cheesy dinner in minutes.

Tip: For extra crunch, broil the mozzarella-topped pasta in an oven-safe dish for 2–3 minutes after pressure cooking.

Instant Pot Chicken Fajitas

These juicy, flavor-packed fajitas come together in a flash thanks to your trusty Instant Pot—perfect for busy weeknights when you crave bold Tex-Mex flavors without the fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• Fresh cilantro, lime wedges, and sour cream for serving

Instructions:

1. Set Instant Pot to Sauté mode. Add 2 tbsp olive oil, then sauté chicken strips for 3 minutes until lightly browned (they’ll finish cooking later).
2. Add bell peppers and onion, followed by 2 tbsp lime juice, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp salt. Toss to coat.
3. Secure lid, set valve to Sealing, and cook on High Pressure for 5 minutes. Quick-release pressure.
4. Serve immediately with warm tortillas, fresh cilantro, lime wedges, and sour cream.

The magic here? The peppers stay crisp-tender while the chicken soaks up all the smoky-spicy marinade—no soggy veggies in sight!

Tip: For extra char, transfer the cooked fajita mix to a sheet pan and broil for 2-3 minutes 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 ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups low-sodium 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
• 1/2 tsp black pepper
• Juice of 1 lime
• Fresh cilantro, crushed tortilla chips, and avocado for serving

Instructions:

1. Set the Instant Pot to Sauté mode. Heat the olive oil, then add the onion, garlic, and jalapeño. Cook for 3 minutes, stirring often, until softened.
2. Stir in the cumin, chili powder, and smoked paprika; cook for 30 seconds until fragrant. Add the diced tomatoes, chicken broth, and chicken breasts, scraping the bottom to deglaze.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
4. Remove the chicken and shred it with two forks. Return it to the pot along with the black beans, corn, salt, and pepper. Stir and let sit for 2 minutes to heat through.
5. Finish with lime juice. Serve topped with cilantro, tortilla chips, and avocado.

The smoky-spicy broth and tender chicken make this a standout, but the crispy tortilla chips add that irresistible crunch. Tip: For extra depth, char the onion and jalapeño in a dry skillet before adding them to the pot.

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 medium yellow onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 lb boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup milk
• 2 tbsp unsalted butter, melted
• ¼ cup chopped fresh parsley

Instructions:

1. Set the Instant Pot to Sauté and heat the 1 tbsp olive oil. Add the onion, carrots, celery, and 3 cloves garlic, cooking for 3 minutes until softened. Stir in 1 tsp dried thyme, 1 tsp salt, and ½ tsp black pepper.
2. Add the chicken thighs and 4 cups chicken broth. Seal the lid, set to High Pressure for 10 minutes, then quick release.
3. Shred the chicken with forks. In a bowl, whisk 1 cup flour, 2 tsp baking powder, and ½ tsp salt. Stir in ½ cup milk and 2 tbsp melted butter to form a sticky dough.
4. Drop tablespoon-sized dough balls into the simmering broth. Cover (no sealing), set to Sauté-Low, and cook for 8 minutes until dumplings are fluffy. Stir in ¼ cup parsley.

The magic here? Light, cloud-like dumplings that soak up the rich broth without turning gummy—just like Grandma’s, but faster!

Tip: For extra flavor, swap half the broth for creamy chicken stock or add a splash of heavy cream at the end.

Instant Pot Chicken Marsala

This rich, savory Chicken Marsala comes together in a flash thanks to the Instant Pot—no need to babysit a skillet!

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup dry Marsala wine
• 1 cup chicken broth
• 1/2 tsp dried thyme
• 2 tbsp butter
• 2 tbsp chopped fresh parsley

Instructions

1. Pat chicken dry, then toss with 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper until coated.
2. Set Instant Pot to Sauté mode. Add 2 tbsp olive oil and brown chicken in batches (3 minutes per side). Transfer to a plate.
3. Add mushrooms and sauté 3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
4. Pour in 1/2 cup Marsala wine, scraping up browned bits. Simmer 1 minute, then add 1 cup chicken broth and 1/2 tsp thyme.
5. Return chicken to pot. Seal lid, cook on High Pressure for 8 minutes, then quick-release.
6. Stir in 2 tbsp butter until melted. Sprinkle with parsley before serving.

The pressure cooker transforms Marsala wine into a velvety sauce that clings perfectly to tender chicken—restaurant quality in half the time!

Tip: For extra depth, swap 1/4 cup of broth for beef stock.

Instant Pot Chicken Enchiladas

These cheesy, saucy enchiladas come together in a flash thanks to your trusty Instant Pot—no pre-cooking the chicken required!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 8 (6-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Add chicken, enchilada sauce, green chiles, 1 tsp cumin, 1 tsp garlic powder, and 1/2 tsp salt to the Instant Pot. Seal lid and cook on High Pressure for 10 minutes, then quick release.
2. Shred chicken directly in the pot using two forks. Stir to coat with sauce.
3. Warm tortillas in the microwave for 20 seconds to soften. Divide chicken mixture evenly among tortillas, top each with 2 tbsp cheese, then roll tightly.
4. Arrange enchiladas seam-side down in a greased baking dish. Pour remaining sauce from the pot over the top and sprinkle with remaining cheese.
5. Broil on high for 3-5 minutes until cheese is bubbly and lightly browned. Garnish with cilantro if using.

The Instant Pot infuses the chicken with bold flavor while keeping it tender—no dry, stringy meat here! The quick broil at the end gives that irresistible restaurant-style melted cheese pull.

Tip: For extra saucy enchiladas, stir 1/4 cup of sour cream into the shredded chicken mixture before rolling.

Instant Pot Chicken Shawarma

This juicy, spice-packed chicken shawarma comes together in a flash thanks to your Instant Pot—no marinating required!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cinnamon
• 1/4 cup chicken broth

Instructions:

1. Set Instant Pot to Sauté. Add 2 tbsp olive oil, then sauté chicken thighs for 3 minutes per side until lightly browned (they’ll finish cooking under pressure). Transfer to a plate.
2. Add 1 tbsp lemon juice, 3 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cinnamon to the pot. Stir for 30 seconds until fragrant.
3. Pour in 1/4 cup chicken broth, scraping up any browned bits. Return chicken to the pot, coating it in the spices.
4. Secure lid, set valve to Sealing, and cook on High Pressure for 8 minutes. Let pressure release naturally for 5 minutes, then quick-release remaining pressure.
5. Shred chicken directly in the pot, letting it soak up the spiced juices.

The cinnamon and coriander give this shawarma a subtly warm, complex flavor—just like your favorite street-food stand, but with way less effort.

Tip: For extra-crispy edges, broil the shredded chicken on a sheet pan for 3–5 minutes before serving.

Instant Pot Chicken Pot Pie

This comforting classic gets a speedy makeover with the Instant Pot—tender chicken, creamy sauce, and flaky crust, all in under an hour!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 lb boneless, skinless chicken thighs, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1 sheet refrigerated pie crust, thawed

Instructions:

1. Set the Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add onion, garlic, carrots, and celery. Cook for 3 minutes until softened.
2. Add chicken thighs, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp thyme. Cook for 5 minutes until chicken is no longer pink.
3. Sprinkle 1/4 cup flour over the mixture, stirring to coat. Pour in 1 1/2 cups chicken broth and scrape the bottom to deglaze.
4. Secure the lid, set to Manual High Pressure for 8 minutes. Quick-release the pressure, then stir in 1/2 cup heavy cream and 1 cup peas.
5. Transfer the filling to a greased pie dish. Top with the pie crust, crimping edges and cutting slits. Bake at 400°F for 15 minutes until golden.

The magic here? The Instant Pot locks in flavor while the oven crisps the crust—no soggy bottoms! Serve it straight from the dish for that cozy, family-style appeal.

Tip: For extra richness, swap half the broth for dry white wine during deglazing.

Instant Pot Chicken Biryani

This fragrant, one-pot wonder delivers all the cozy spices of traditional biryani in a fraction of the time—perfect for busy weeknights!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup basmati rice, rinsed and drained
• 1 cup diced yellow onion
• 1/2 cup plain yogurt
• 1/4 cup chopped cilantro
• 2 tbsp ghee (or unsalted butter)
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 1 cup water

Instructions:

1. Set Instant Pot to Sauté mode. Melt 2 tbsp ghee, then add 1 cup diced onion, 1 tbsp garlic, and 1 tbsp ginger. Cook 3 minutes until softened.
2. Add chicken, 1 tbsp garam masala, 1 tsp cumin, 1 tsp turmeric, 1 tsp salt, and 1/2 tsp cayenne. Stir to coat, then cook 2 minutes.
3. Turn off Sauté mode. Stir in 1/2 cup yogurt, 1 cup rice, 1 bay leaf, and 1 cup water. Seal lid, set to High Pressure for 8 minutes, then natural release for 10 minutes.
4. Quick-release remaining pressure. Fluff rice gently, then sprinkle with 1/4 cup cilantro.

The magic here? The yogurt tenderizes the chicken while keeping the rice fluffy—no dry grains or rubbery meat in sight!

Tip: For extra depth, toast whole spices (like cardamom or cloves) in the ghee before adding onions.

Instant Pot Chicken Adobo

This Instant Pot Chicken Adobo is a fuss-free version of the Filipino classic—tender chicken simmered in a tangy, garlicky sauce that’s ready in a flash.

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

1. Set your Instant Pot to Sauté mode. Heat 1 tbsp neutral oil, then add the chicken, skin-side down, and sear for 3–4 minutes per side until golden. Transfer to a plate.
2. Add 6 minced garlic cloves to the pot and sauté for 30 seconds until fragrant. Pour in 1/2 cup soy sauce, 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp brown sugar, 1 tbsp peppercorns, and 3 bay leaves, scraping up any browned bits.
3. Return the chicken to the pot, nestling it into the liquid. Secure the lid, set to High Pressure for 12 minutes, then let the pressure release naturally for 10 minutes before quick-releasing the rest.
4. Remove the chicken and set to Sauté again. Simmer the sauce for 5–7 minutes until slightly thickened. Discard bay leaves, then return the chicken to coat in the glossy sauce.

The magic here? The vinegar mellows into a tangy-sweet glaze while keeping the chicken juicy. Serve over rice to soak up every drop.

Tip: For extra depth, add a splash of coconut milk at the end—it’s untraditional but delicious!

Conclusion

With 20 flavorful and fuss-free Instant Pot chicken recipes, busy weeknights just got easier! Whether you’re craving creamy pastas, zesty tacos, or cozy soups, there’s something here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments below. Loved this roundup? Pin it to save for later and spread the dinnertime inspiration!