10+ Instapot Chicken Recipes for Quick and Delicious Meals

Instant Pot chicken recipes just make life easier, don’t they? You toss in some chicken, hit a button, and suddenly dinner’s done, juicy and full of flavor.

You can whip up so many chicken dishes in almost no time, and you barely have to babysit the pot.

Cooking for one or a whole crew? These recipes fit into the busiest schedules and still deliver real flavor.

A handful of ingredients, your Instant Pot, and you’re set. No need to hover over the stove or do a ton of dishes.

Ingredients

• Chicken (breasts, thighs, or whole)
• Basic seasonings (salt, pepper, garlic powder)
• Broth or water

Cooking Instructions

1. Place chicken in the Instant Pot.
2. Add seasonings and broth or water.
3. Close and seal the lid.
4. Cook on high pressure for 10–20 minutes, depending on the cut and if frozen.
5. Let pressure release naturally or use quick release.
6. Check chicken for doneness and serve.

1) Instant Pot Honey Garlic Chicken

Honey garlic chicken in the Instant Pot? That’s a weeknight winner. It’s sweet, savory, and comes together with almost no effort.

Chicken thighs or breasts both work, but thighs tend to stay extra juicy. Pair it with rice or veggies and you’ve got a meal.

Just five ingredients and you’ll be eating in under 30 minutes. Who doesn’t love that?

Ingredients

• 2 pounds chicken thighs or breasts
• 1/3 cup honey
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1/4 cup water

Cooking Instructions

1. Add honey, soy sauce, garlic, and water to the Instant Pot.
2. Place the chicken in the sauce.
3. Close the lid and set the valve to sealing.
4. Cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes, then quick release.
6. Remove chicken and serve with sauce over rice or veggies.

2) Instant Pot Lemon Garlic Chicken

Lemon Garlic Chicken in the Instant Pot is so simple, you’ll wonder why you ever bothered with the oven. A little lemon, a little garlic, and you’re in business.

Chicken breasts or thighs both work. The lemon keeps things bright, and the Instant Pot locks in all that juicy goodness.

Serve it with rice, potatoes, or whatever you’ve got handy. It’s one of those dishes you’ll come back to again and again.

Ingredients

• 2 lbs chicken breasts or thighs
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 cup chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Cooking Instructions

1. Turn on the Instant Pot and select “Sauté.” Heat olive oil.
2. Add garlic and cook for 1 minute until fragrant.
3. Add chicken, salt, pepper, and lemon zest. Brown chicken on both sides.
4. Pour lemon juice and chicken broth over the chicken.
5. Seal the Instant Pot and cook on “Manual” for 10 minutes.
6. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
7. Garnish with parsley. Serve warm.

For an easy recipe you can try, see Instant Pot Lemon Garlic Chicken.

3) Instant Pot Chicken Marbella

Chicken Marbella in the Instant Pot feels a little fancy but is actually really easy. You get salty olives, sweet prunes or apricots, and a hit of vinegar all in one pot.

Chicken thighs turn out super tender. Garlic and oregano add depth, and everything just kind of melds together.

Serve it with rice or your favorite side. It’s a comforting meal that feels special, even if you’re short on time.

Ingredients

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

Cooking Instructions

1. Add all ingredients to the Instant Pot.
2. Close the lid and set to pressure cook on high for 15 minutes.
3. Let the pressure release naturally for 10 minutes, then quick release.
4. Check chicken for doneness, serve warm.

More details on this dish can be found in the Instant Pot Chicken Marbella recipe.

4) Instant Pot Chicken and Rice with Broccoli

Chicken, rice, and broccoli all in one pot? Yes, please. It’s the ultimate busy-day dinner.

The chicken stays juicy, the rice soaks up all the flavor, and the broccoli brings crunch and color. Toss in cheese if you’re feeling it.

You can use thighs or breasts, and switch up the seasoning to suit your mood. It’s flexible and forgiving.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 cup uncooked long-grain white rice
• 1 1/2 cups chicken broth
• 2 cups chopped broccoli
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese (optional)

Cooking Instructions:

1. Add chicken broth, rice, salt, and pepper to the Instant Pot.
2. Place chicken thighs on top of the rice.
3. Seal the lid and cook on high pressure for 10 minutes.
4. Quick release the pressure when done.
5. Open the lid and add chopped broccoli on top.
6. Close the lid and let steam on the “Keep Warm” setting for 5 minutes.
7. Stir in shredded cheese if using. Serve warm.

For more details, see this Easy Instant Pot Chicken and Rice with broccoli (and cheese!).

5) Instant Pot Chicken Breast

Chicken breasts in the Instant Pot are a meal prep lifesaver. Use fresh or frozen—whatever you’ve got works.

Fresh breasts cook in about 8-10 minutes, frozen ones need just a couple more. They come out tender and juicy, not dry.

Add your favorite seasonings or a sauce like honey garlic for extra flavor. You can even make a quick gravy with the leftover juices.

Serve with rice, potatoes, or veggies. Easy lunch or dinner, done.

Ingredients

• 2-4 chicken breasts, fresh or frozen
• 1 cup chicken broth or water
• Salt and pepper, to taste
• Optional: garlic powder, paprika, or your favorite seasoning

Cooking Instructions

1. Pour broth into the Instant Pot.
2. Season chicken breasts with salt, pepper, and optional spices.
3. Place the chicken on the trivet inside the pot.
4. Seal the lid and cook on high pressure for 8-10 minutes (fresh) or 10-12 minutes (frozen).
5. Let the pressure release naturally for 5 minutes, then quick release remaining pressure.
6. Remove chicken and serve.

6) Instant Pot Frozen Chicken Breast

Forgot to thaw the chicken? No problem—your Instant Pot’s got your back.

Just add broth or water, season the frozen chicken, and set it on the trivet. You can stack or overlap the pieces if you have to.

The pressure cooker does the work and keeps everything juicy. Use the cooked chicken in salads, tacos, or toss it in a sauce.

Ingredients

• Frozen chicken breasts
• 1 cup chicken broth or water
• Salt
• Black pepper
• Paprika (optional)
• Thyme (optional)

Cooking Instructions

1. Pour chicken broth or water into the Instant Pot.
2. Place frozen chicken breasts on the trivet inside the pot.
3. Season with salt, pepper, and optional spices.
4. Close the lid and set to pressure cook on high for 10-12 minutes.
5. Let the pressure release naturally for 5 minutes, then quick release.
6. Check that chicken reaches 165°F (74°C) before serving.

7) Instant Pot Chicken Stew

Chicken stew in the Instant Pot is pure comfort. It’s got chicken, potatoes, carrots, celery, and onions—all the classics.

You just throw everything in, set the timer, and walk away. The Instant Pot does its thing and you get a hearty stew.

You can use a rich broth or even go creamy if that’s your style. Perfect for chilly nights or days when you need something easy.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 cups chicken broth
• 2 large carrots, chopped
• 3 medium potatoes, peeled and diced
• 1 pound chicken thighs or breasts, cut into chunks
• Salt and pepper to taste

Cooking Instructions

1. Turn the Instant Pot to sauté mode and heat olive oil.
2. Add onion, celery, and garlic. Cook until soft.
3. Add chicken pieces and brown slightly.
4. Pour in chicken broth, then add carrots and potatoes.
5. Close the lid and seal the valve.
6. Cook on high pressure for 10 minutes.
7. Let pressure release naturally for 5 minutes, then quick release any remaining pressure.
8. Stir, season with salt and pepper, and serve warm.

For more ideas, check out an Instant Pot Chicken Stew recipe.

8) Instant Pot Chicken with Quinoa and Pistachios

Looking for something a little different? Try chicken with quinoa and pistachios in the Instant Pot.

The chicken comes out juicy, and the quinoa adds a nice bite. Pistachios bring crunch, and dried apricots give a hint of sweetness.

You can toss in a serrano chile for a little kick if you’re feeling adventurous. This meal’s got protein, fiber, and healthy fats—all in one pot.

Ingredients

• 4 boneless, skinless chicken breasts (about 8 ounces each)
• 1/2 cup quinoa
• 1/3 cup shelled pistachios
• 1/3 cup dried apricots, chopped
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 1 serrano chile, seeded and chopped (optional)
• 1 1/4 cups chicken broth
• 1 tsp fresh rosemary
• Salt and pepper to taste
• 1 tbsp olive oil

Cooking Instructions

1. Sprinkle chicken breasts with salt and pepper.

2. Set the Instant Pot to sauté and heat olive oil.

3. Toss in garlic, onion, chile, and ginger. Let them cook for 2-3 minutes until they soften.

4. Add quinoa, chicken broth, and rosemary. Give everything a quick stir.

5. Lay the chicken on top, then scatter apricots and pistachios over everything.

6. Seal the lid and cook on high pressure for 10 minutes.

7. Let the pressure release naturally for 5 minutes, then use quick release.

8. Check if the chicken’s cooked through (165°F / 74°C). Serve it up while it’s warm.

9) Instant Pot BBQ Chicken Thighs

You want BBQ chicken thighs that are juicy and full of flavor, right? The Instant Pot makes it happen fast.

Start by browning the chicken in a bit of oil. This step really adds a ton of flavor.

Pour in chicken stock and toss in some celery. That keeps everything moist as it cooks.

Pick your favorite barbecue sauce—smoky, sweet, spicy, whatever suits you. Pour it right over the chicken.

Bone-in, skin-on thighs work best, honestly. You get better flavor and the texture’s just unbeatable.

Ingredients

• 2 pounds bone-in, skin-on chicken thighs
• 1 tablespoon vegetable oil
• ½ cup chicken stock
• 2 stalks celery, chopped
• 1 cup barbecue sauce

Cooking Instructions

1. Turn the Instant Pot to sauté and heat the oil.

2. Brown the chicken thighs on both sides, then set them aside.

3. Pour in the chicken stock and add celery, scraping up any browned bits.

4. Put the chicken back in and cover it all with barbecue sauce.

5. Seal the lid and cook on high pressure for 10 minutes.

6. Let the pressure release naturally for 5 minutes, then quick release.

7. Serve the chicken whole, or shred it and mix with the sauce.

You can find more details here: https://www.allrecipes.com/recipe/272405/instant-pot-bbq-chicken-thighs/

10) Instant Pot Chicken Alfredo

Chicken Alfredo in the Instant Pot? Absolutely. It’s creamy, rich, and honestly so easy.

You cook the pasta and chicken together, which means fewer dishes. That’s always a win.

Just add chicken breasts and your favorite pasta to the pot. Pour in chicken stock and heavy cream.

Cook it all on high pressure for about 6 minutes. The chicken turns out tender, and the pasta’s just right.

A handful of parsley or some extra cheese on top never hurts. Dinner’s ready before you know it.

Ingredients

• 2 chicken breasts
• 8 oz fettuccine or penne pasta
• 2 cups chicken stock
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley (optional)

Cooking Instructions

1. Flip on your Instant Pot and hit sauté. Drizzle in some olive oil.

2. Toss in the garlic and chicken breasts. Let them cook until they get a bit of color—no need to overthink it.

3. Pour in the chicken stock and heavy cream. Stir in the pasta so it all mixes together.

4. Close the lid. Set it to high pressure for 6 minutes.

5. Once it’s done, do a quick release—carefully, because that steam is no joke.

6. Stir in the Parmesan cheese, then add salt and pepper to taste.

7. If you’re feeling fancy, sprinkle some parsley on top before serving.