10+ Chicken Instant Pot Recipes for Quick and Delicious Meals

When you want a quick and easy meal, chicken Instant Pot recipes really come in handy. The Instant Pot saves you a ton of time and still gives you juicy, flavorful chicken.

It’s a straightforward way to whip up a bunch of different meals without spending all day in the kitchen.

You can cook healthy, flavor-packed chicken dishes faster in the Instant Pot than you ever could on the stove or in the oven. That means you get a home-cooked meal even if you’re short on time.

Whether you’re just figuring out how to use your Instant Pot, or you’re tired of your usual recipes, these ideas might just shake up your dinner routine.

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Ingredients:

• Chicken (breasts, thighs, or drumsticks)
• Salt
• Pepper
• Cooking oil
• Basic seasonings (like garlic powder or onion powder)

Cooking Instructions:

1. Season your chicken with salt, pepper, and whatever spices you like.
2. Turn on the Instant Pot and add a splash of oil.
3. Sauté the chicken if you want a little color on it.
4. Add any liquids or sauces from your recipe.
5. Lock the lid and cook on high pressure for 10–15 minutes, depending on the cut and size.
6. Let the pressure release naturally or use quick release—your recipe will tell you which.
7. Make sure the chicken’s cooked through to 165°F (74°C) before serving.

1) Instant Pot Honey Garlic Chicken

Honey Garlic Chicken in the Instant Pot is ridiculously easy and so satisfying. The chicken comes out super tender, soaking up all that sweet and garlicky sauce.

You just mix up honey, soy sauce, garlic, and a couple other pantry staples. Pour it over your chicken in the pot and you’re basically done.

The Instant Pot does its magic in no time—perfect for those nights you’re running behind. Serve it with rice or veggies, and dinner’s sorted.

Ingredients

• 1.5 pounds chicken thighs or breasts
• 1/3 cup honey
• 1/4 cup soy sauce
• 2–3 cloves garlic, minced
• 1 tablespoon ketchup or tomato paste
• 1 tablespoon oil
• 1 small onion, chopped

Cooking Instructions

1. Mix honey, soy sauce, garlic, ketchup, and oil in a bowl.
2. Place chicken in the Instant Pot.
3. Pour the sauce over the chicken.
4. Lock the lid and cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes, then quick release.
6. Serve with whatever sides you like.

There’s more detail at Family Fresh Meals.

2) Instant Pot Lemon Garlic Chicken

Lemon Garlic Chicken in the Instant Pot? Yes, please. Start by melting some butter in the pot, then toss in onions and garlic until they smell amazing.

Add lemon juice to scrape up any browned bits—that’s where the flavor hides. Sprinkle the chicken with Italian seasoning and let the Instant Pot do the rest.

Ten minutes under pressure gives you juicy, bright-tasting chicken. It’s a quick fix for busy nights.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1/4 cup lemon juice
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Cooking Instructions

1. Turn Instant Pot to sauté and melt the butter.
2. Add onions and garlic; cook until soft.
3. Pour in lemon juice and scrape up the browned bits.
4. Add chicken, Italian seasoning, salt, and pepper.
5. Close the lid and set to high pressure for 10 minutes.
6. Let pressure release naturally for 5 minutes, then do a quick release.
7. Serve it up warm.

3) Instant Pot Chicken Marbella

Chicken Marbella gets a speedy upgrade in the Instant Pot. Chicken thighs meet up with olives, capers, and some sweet dried fruit—prunes or apricots, your call.

The flavors are a wild mix of salty and sweet, and it all comes together in one pot. Garlic and oregano add a little extra oomph.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 1/2 cup olives
• 1/4 cup capers
• 1/3 cup dried apricots or prunes
• 3 cloves garlic, minced
• 1/4 cup avocado oil
• 1/2 cup red wine vinegar
• 1/8 cup dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Put chicken thighs in the Instant Pot.
2. Add olives, capers, dried fruit, garlic, oil, vinegar, oregano, salt, and pepper.
3. Seal the lid and cook on high pressure for 15 minutes.
4. Let the pressure release naturally for 10 minutes, then quick release.
5. Serve with plenty of sauce spooned over the top.

Check out more tips at Food Network’s Chicken Marbella.

4) Instant Pot Chicken Stew

Chicken Stew in the Instant Pot is pure comfort food, and you don’t have to wait all day for it. Start by browning the chicken right in the pot—it adds so much flavor.

Toss in carrots, celery, and potatoes, then pour in chicken broth. The Instant Pot cooks it all together fast, and the chicken comes out so tender.

Feel free to tweak the seasoning or throw in some extra herbs if you’re feeling fancy. If you want it creamy, stir in a splash of cream at the end.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 4 chicken thighs, seasoned
• 2 cups chicken broth
• 3 carrots, sliced
• 2 potatoes, diced
• Salt and pepper to taste

Cooking Instructions

1. Hit sauté on the Instant Pot and heat the olive oil.
2. Brown the chicken on both sides, then set aside.
3. Add onion, celery, and garlic; cook for a couple of minutes.
4. Return chicken to the pot and add carrots, potatoes, and broth.
5. Close the lid and set to pressure cook for 10 minutes.
6. Let the pressure release naturally for 5 minutes, then quick release.
7. Taste and adjust seasoning. Serve hot.

Find more ideas at The Recipe Well.

5) Instant Pot Chicken with Quinoa and Pistachios

Here’s a healthy, no-fuss meal: chicken, quinoa, and pistachios all cooked together in your Instant Pot. The chicken stays moist, and the quinoa cooks up light and fluffy.

Pistachios add a satisfying crunch, while dried apricots bring a hint of sweetness. It’s a great way to get a balanced meal with almost zero effort.

This one’s a staple for weeknights when you want something good but don’t want to work for it.

Ingredients

• 4 boneless, skinless chicken breasts (about 8 oz each)
• 1 cup quinoa, rinsed
• 1/2 cup shelled pistachios
• 1/2 cup dried apricots, chopped
• 1/2 yellow onion, chopped
• 1 serrano chile, seeded and chopped (optional)
• 2 cups chicken broth
• Kosher salt and freshly ground black pepper

Cooking Instructions

1. Season chicken with salt and pepper.
2. Add quinoa, onion, chile, apricots, and pistachios to the Instant Pot.
3. Lay chicken on top of the quinoa mix.
4. Pour in the chicken broth.
5. Lock the lid and cook on high pressure for 7 minutes.
6. Let pressure release naturally for 5 minutes, then quick release.
7. Remove chicken and fluff the quinoa before serving.

More details at Food Network’s recipe.

6) Instant Pot Lemon Frozen Chicken with Orzo

No time to thaw chicken? No problem. The Instant Pot takes frozen chicken and turns it into a fresh, lemony dish in minutes.

Start by browning shallots and thyme. Then pile in the frozen chicken, orzo, broth, lemon zest, and juice.

Everything cooks together, so the orzo soaks up all the lemony, savory broth. It’s quick, bright, and honestly pretty comforting.

Ingredients

• 2 pounds frozen chicken breasts
• 1 cup orzo
• 1 cup chicken broth
• 2 shallots, chopped
• 1 teaspoon thyme
• Zest and juice of 1 lemon
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Set Instant Pot to sauté. Heat olive oil and cook shallots with thyme for about 2 minutes.
2. Add frozen chicken, orzo, broth, lemon zest, and juice.
3. Lock the lid and pressure cook on high for 10 minutes.
4. Let pressure release naturally for 5 minutes, then quick release.
5. Check the chicken for doneness, season, and serve.

Find the full recipe at Food Network.

7) Instant Pot BBQ Chicken Breasts

You can whip up BBQ chicken breasts in the Instant Pot, even if you forgot to thaw the chicken. Place your chicken in the pot—fresh or frozen works.

Pour in half the BBQ sauce with some chicken broth to keep things juicy. Lock the lid and cook on high pressure for 10 minutes (or 15 if frozen).

Let the pressure release naturally for 5 minutes, then quick release. The chicken comes out so tender, and you can shred it or slice it for sandwiches, salads, or just eat it straight up.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 1/2 cup chicken broth

Cooking Instructions

1. Place chicken breasts in the Instant Pot.

2. Pour half the BBQ sauce and all the chicken broth over the chicken.

3. Seal the lid. Cook on high pressure for 10 minutes if fresh, or 15 minutes if frozen.

4. Let the pressure release naturally for 5 minutes. Then do a quick release.

5. Remove the chicken and toss it with the remaining BBQ sauce.

6. Serve and enjoy.

8) Instant Pot Chicken Tikka Masala

Chicken Tikka Masala is one of those creamy, bold dishes that’s surprisingly easy in the Instant Pot. The chicken gets a quick yogurt and spice marinade, then cooks up tender in a rich tomato sauce.

You don’t need a culinary degree here. The Instant Pot handles most of the magic, and you’ll still get those deep, layered flavors.

This recipe calls for garam masala, turmeric, and a little red chili powder. It gives you a gentle heat, nothing too wild. The sauce ends up creamy, but it won’t weigh you down.

Ingredients

• 1.5 pounds chicken breast or thighs, cut into pieces

• 1 cup plain yogurt

• 1 tablespoon garam masala

• 1 teaspoon turmeric

• 1 teaspoon red chili powder

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 tablespoon ginger, grated

• 1 can (14 oz) tomato sauce

• 1/2 cup heavy cream or coconut milk

• 2 tablespoons oil

• Salt to taste

• Fresh cilantro for garnish

Cooking Instructions

1. Marinate the chicken with yogurt, garam masala, turmeric, and red chili powder for 15 minutes.

2. Set the Instant Pot to sauté. Add oil, then cook onions, garlic, and ginger until they’re soft.

3. Add the marinated chicken and cook for 3-4 minutes.

4. Stir in tomato sauce and salt. Close the lid and seal.

5. Cook on high pressure for 8 minutes.

6. Release the pressure carefully, open the lid, and stir in cream.

7. Garnish with cilantro and serve warm.

You can find more about this recipe at Well Plated.

9) Instant Pot Chicken Fajitas

Chicken fajitas in the Instant Pot? Absolutely. Slice up chicken breasts, bell peppers, and onions.

Add chicken and some water or broth to the pot. Sprinkle taco seasoning right over it.

Layer the peppers and onions on top. Close the lid and cook on high pressure for 8 minutes.

Carefully release the pressure when it’s done. The chicken and veggies come out juicy and loaded with flavor.

Serve with warm tortillas. Top with sour cream, cheese, salsa—whatever you like.

Ingredients:

• 2 large chicken breasts, sliced thin

• 1 large onion, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• ½ cup water

• Taco seasoning (to taste)

Cooking Instructions:

1. Add chicken and water to the Instant Pot.

2. Sprinkle taco seasoning evenly over the chicken.

3. Layer sliced peppers and onions on top.

4. Close the lid. Set to high pressure for 8 minutes.

5. Release the pressure carefully.

6. Serve with tortillas and your favorite toppings.

For more details, check Instant Pot chicken fajita recipes like this one from Little Sunny Kitchen.

10) Instant Pot Chicken Alfredo

Chicken Alfredo in the Instant Pot is a weeknight dream. The chicken cooks up tender, and the pasta soaks up all that creamy sauce.

It’s a one-pot situation, so cleanup is a breeze. You’ll have dinner on the table in about 30 minutes.

Start by cooking the chicken and pasta together. After that, stir in cream, cheese, and seasonings to finish the sauce.

You can use penne or fettuccine. The sauce is rich, made from simple stuff you probably already have.

Ingredients

• 2 chicken breasts, cut into pieces

• 8 oz penne or fettuccine pasta

• 2 cups heavy cream

• 1 cup grated Parmesan cheese

• 2 cups chicken broth

• 3 cloves garlic, minced

• Salt and pepper to taste

• 2 tbsp butter

Cooking Instructions

1. Toss the chicken, pasta, chicken broth, garlic, salt, and pepper right into the Instant Pot.

2. Close the lid and make sure the valve’s set to sealing.

3. Cook everything on high pressure for 6 minutes.

4. When it’s done, carefully quick release the pressure.

5. Stir in the butter, heavy cream, and Parmesan cheese. Mix until the sauce looks smooth and creamy.

6. Let it sit for a few minutes—it’ll thicken up a bit.

7. Serve and dig in.

You can check out more tips for this dish on the Instant Pot Chicken Alfredo recipe page.