29 Juicy Instant Pot Chicken Recipes Everyone Will Love

You know that weeknight scramble: hungry family, tiny window to cook, and the constant hunt for juicy, reliable dinners. These 29 juicy Instant Pot chicken recipes are your new secret weapon—fast pressure-cooked meals that lock in moisture and deliver big flavor with minimal fuss. Whether you want fall-apart shredded chicken for tacos, honey-garlic thighs for a weeknight treat, or a bright lemon-garlic breast for salads, you’ll find easy Instant Pot chicken recipes that fit your schedule and taste buds.

I cook most of these in my Instant Pot Duo 6-Qt and check doneness with a digital kitchen thermometer. Each recipe below includes exact ingredients, pressure settings, helpful tools, and storage tips so you get tender, juicy chicken every time. Pin your favorites and come back when you need a quick dinner plan. Now—let’s pressure-cook some happiness.

1. Classic Juicy Instant Pot Chicken Thighs

These boneless chicken thighs stay tender and juicy thanks to the trivet-and-broth method. The pan sauce reduces quickly on sauté to concentrate flavor; it’s rich, savory, and slightly glossy. Perfect for meal prep or a cozy weeknight dinner, fans of dark meat and big flavor will love the melt-in-your-mouth texture and browned edges.

Ingredients

2 lb boneless skinless chicken thighs (about 8 pieces)
1 cup low-sodium chicken broth
2 tbsp avocado oil, divided
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp butter
1/4 cup chopped fresh parsley (optional)

Instructions

Pat thighs dry and season both sides with salt, pepper, smoked paprika, garlic powder, and onion powder.
Set Instant Pot to Sauté (High) and heat 1 tbsp avocado oil. Sear thighs in batches 2 minutes per side until browned. Use tongs to flip. Transfer to a plate.
Pour in 1 cup chicken broth and scrape browned bits with a wooden spoon.
Place trivet in pot and arrange thighs in a single layer on the trivet.
Lock lid, set to High Pressure for 10 minutes. Allow 5 minutes natural pressure release, then quick release remaining pressure.
Remove thighs to a plate and set Instant Pot to Sauté. Add butter and simmer liquid until it reduces and thickens, about 3–4 minutes; swirl in pan juices.
Return thighs to sauce to coat and rest 3 minutes. Check internal temp (165°F) with a digital kitchen thermometer.

How to Serve It

Serve over steamed rice or mashed potatoes with pan sauce spooned over. Garnish with chopped parsley and lemon wedges. Store leftovers in airtight food containers for up to 4 days. Reheat gently in a microwave or in a skillet with a splash of broth. Make-ahead tip: double the batch for easy lunches.

2. Instant Pot Honey Garlic Chicken (Sticky & Sweet)

This sweet-savory honey garlic takes just a few minutes in the pot, then thickens on Sauté for that sticky glaze everyone loves. The balance of honey, soy, and garlic hits savory-sweet notes—great over rice or noodles. Weeknight crowds and kids both tend to ask for seconds.

Ingredients

2 lb boneless skinless chicken thighs or breasts, cut into 1.5-inch pieces
1 cup low-sodium chicken broth
1/2 cup low-sodium soy sauce
1/3 cup honey
4 garlic cloves, minced
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp cornstarch + 2 tbsp water (slurry)
2 tbsp vegetable oil for searing
2 green onions, sliced
1 tsp toasted sesame seeds

Instructions

Season chicken lightly with salt and pepper. Set Instant Pot to Sauté and heat oil. Brown chicken in batches, 1–2 minutes per side. Transfer to plate.
Add broth, soy sauce, honey, minced garlic, and rice vinegar; scrape browned bits.
Return chicken to pot. Lock lid and cook High Pressure 8 minutes. Let sit for 5 minutes natural release, then quick release.
Remove chicken and set pot to Sauté. Stir in cornstarch slurry and simmer until sauce thickens and becomes glossy, about 2–3 minutes.
Return chicken to sauce, toss to coat, and finish with sesame oil and green onions.

How to Serve It

Spoon over steamed jasmine rice or toss with noodles and broccoli. Garnish with sesame seeds and more scallions. Store in glass meal prep containers up to 4 days. Reheat in a skillet with a splash of water to loosen glaze.

3. Instant Pot Shredded Chicken for Tacos & Bowls

This shredded chicken is the meal prep MVP—tender, moist, and flavored with smoky spices. It falls apart after a long natural release, making it perfect for tacos, salads, and bowls. Prep once, eat all week.

Ingredients

2.5 lb boneless skinless chicken breasts
1 cup chicken broth
1 tsp kosher salt
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 bay leaf
1 tbsp olive oil

Instructions

Rub chicken with salt and spices. Add olive oil to Instant Pot on Sauté and brown each side 1 minute (optional).
Pour broth into pot and add bay leaf. Nestle chicken in a single layer on trivet or directly in the liquid.
Lock lid, set High Pressure 12 minutes. Allow 8–10 minutes natural release for fall-apart shredding, then quick release.
Transfer chicken to a bowl and shred with two forks or a hand mixer on low for 30 seconds to 1 minute. Stir some of the cooking liquid back in to keep moist.
Taste and adjust salt and spice.

How to Serve It

Use for tacos, enchiladas, salads, or grain bowls. Store shredded chicken in airtight containers with 1/4 cup cooking liquid to retain moisture; keeps 4–5 days in fridge or freeze portions for 3 months. Reheat in microwave or warm in a skillet with a splash of broth.

4. Juicy Instant Pot Chicken Breasts (No More Dry Chicken)

Searing first locks in flavor and helps prevent dryness in breasts. This method gives you tender, sliceable chicken for sandwiches, salads, or weeknight dinners. Fans of lean protein will appreciate the juicy interior and crisp edges.

Ingredients

2 lb boneless skinless chicken breasts (4 medium)
1 cup low-sodium chicken broth
2 tbsp avocado oil, divided
1 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp black pepper
1 lemon, sliced

Instructions

Pat breasts dry and season with garlic salt, oregano, basil, and pepper.
Set Instant Pot to Sauté (High) and heat 1 tbsp avocado oil. Sear breasts 1.5–2 minutes per side until golden using tongs. Remove.
Pour in chicken broth, scrape bits, then add trivet and arrange lemon slices. Place breasts on trivet.
Lock lid and cook High Pressure 8 minutes. Let sit 5 minutes natural release, then quick release.
Transfer to a cutting board and rest 5 minutes before slicing. Check with an instant-read thermometer for 165°F.

How to Serve It

Slice over salads, add to sandwiches, or serve with roasted veggies. Store sliced breasts in glass meal prep containers for up to 4 days. Leftovers reheat gently to avoid drying.

5. Instant Pot Crispy Drumsticks (Broil Finish)

Pressure-cooking makes drumsticks tender; finishing under the broiler adds irresistible crisp skin. This combo solves the soggy-skin problem and yields juicy meat with a crunchy finish.

Ingredients

6–8 chicken drumsticks (about 2.5 lb)
1 cup chicken broth
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
Optional: 1 tbsp honey for glaze

Instructions

Pat drumsticks dry and toss with oil, garlic powder, smoked paprika, salt, and pepper.
Pour broth into Instant Pot and place trivet. Arrange drumsticks on trivet in a single layer.
Lock lid and cook High Pressure 10 minutes. Allow 5 minutes natural release, then quick release.
Transfer drumsticks to a baking sheet lined with foil. Brush with honey if using. Broil on high 3–5 minutes per side until skin is crisp and charred in spots (watch closely).
Let rest 3 minutes, check internal temp 165°F.

How to Serve It

Serve with coleslaw and baked sweet potatoes or with ranch for dipping. Store in airtight containers up to 3 days; re-crisp in a hot oven or air fryer.

6. Instant Pot Lemon Garlic Chicken (Bright & Zesty)

Bright lemon and garlic cut through richness for a fresh Mediterranean-style dish. The acidity keeps flavors lively while pressure cooking preserves juiciness.

Ingredients

2 lb boneless chicken thighs or breasts
1 cup chicken broth
3 cloves garlic, minced
Zest and juice of 2 lemons (about 1/3 cup juice)
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 cups fresh spinach (optional)

Instructions

Season chicken with salt, pepper, and oregano. Set Instant Pot to Sauté and heat oil; brown chicken 1–2 minutes per side.
Add garlic, lemon zest, lemon juice, and broth; scrape bits.
Lock lid and cook High Pressure: 10 minutes for thighs, 8 minutes for breasts. Let sit 5 minutes natural release, then quick release.
Remove chicken and stir in spinach until wilted. Return chicken to coat and rest 3 minutes.

How to Serve It

Serve over couscous, rice, or polenta. Garnish with extra lemon wedges and parsley. Store in airtight containers and reheat gently. Make ahead: chicken keeps well and retains lemon flavor.

7. Instant Pot Salsa Chicken (Dump-and-Go)

This dump-and-go recipe is the ultimate easy Instant Pot chicken recipe for taco night. Jarred salsa does the seasoning work, and the thighs or breasts shred tenderly.

Ingredients

2.5 lb boneless skinless chicken breasts or thighs
1 cup chicken broth
2 cups chunky salsa (mild or hot)
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp olive oil

Instructions

Rub chicken with spices. Add broth to Instant Pot, then place chicken on trivet. Pour salsa over chicken.
Lock lid and cook High Pressure 12 minutes. Allow 8 minutes natural release, then quick release.
Remove chicken and shred with forks; stir back into sauce. If sauce is thin, set Sauté and reduce 2–3 minutes.

How to Serve It

Fill warm tortillas, top with cilantro, lime, and avocado. Store in glass meal prep containers. Freeze portions for later taco nights.

8. Instant Pot Chicken Tikka Masala (Creamy & Cozy)

Rich, spiced tomato cream sauce and tender chicken make this a satisfying takeout-style meal you can make faster at home. Use yogurt or cream for silky texture.

Ingredients

2 lb boneless skinless chicken thighs, cut into 1.5-inch pieces
1 cup chicken broth
1 large onion, finely chopped
3 garlic cloves, minced
1 tbsp grated ginger
2 tsp garam masala
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp turmeric
1 cup crushed tomatoes
1/2 cup plain yogurt or heavy cream
2 tbsp vegetable oil
1 tsp salt

Instructions

Season chicken with a pinch of salt and set aside. Set Instant Pot to Sauté with oil and cook onion until translucent. Add garlic and ginger; cook 1 minute.
Stir in spices and toast 30 seconds, then add crushed tomatoes and broth. Scrape bits.
Add chicken, lock lid, and cook High Pressure 8 minutes. Let sit 5 minutes natural release, then quick release.
Remove lid, stir in yogurt or cream off heat to prevent curdling. Simmer on Sauté low for 2 minutes to thicken.

How to Serve It

Serve over basmati rice with naan and cilantro. Store in airtight containers up to 3 days; cream sauces reheat well on the stovetop.

9. Instant Pot Creamy Garlic Parmesan Chicken

This rich, savory dish uses a quick cornstarch slurry to make a silky Parmesan-garlic sauce. It’s comfort food that feels special but comes together fast in the Instant Pot.

Ingredients

2 lb boneless skinless chicken breasts, cut into large chunks
1 cup chicken broth
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp butter
1 tbsp olive oil
2 tbsp cornstarch + 2 tbsp cold water (slurry)
1 tsp Italian seasoning
Salt and pepper to taste

Instructions

Season chicken with salt, pepper, and Italian seasoning. Heat oil in Instant Pot on Sauté and brown chicken 1–2 minutes per side. Remove.
Add garlic and butter; cook 30 seconds. Pour in broth and scrape bits. Return chicken.
Lock lid and cook High Pressure 8 minutes. Quick release once done.
Stir in heavy cream and Parmesan, then whisk in cornstarch slurry while on Sauté until sauce thickens (2–3 minutes). Taste and adjust seasoning.

How to Serve It

Serve with pasta, mashed potatoes, or steamed veggies. Store in glass meal prep containers up to 3 days. Reheat gently to avoid curdling.

10. Instant Pot BBQ Pulled Chicken

Pulled BBQ chicken is an easy swap for pulled pork—sweet, tangy sauce and tender shredded chicken ready for sandwiches or salads. It’s fantastic for game day or batch cooking.

Ingredients

3 lb boneless skinless chicken thighs or breasts
1 cup chicken broth
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 tbsp Worcestershire sauce
1 tbsp smoked paprika
1 tsp garlic powder
Salt and pepper to taste

Instructions

Whisk together ketchup, vinegar, brown sugar, Worcestershire, smoked paprika, garlic powder, and a pinch of salt.
Pour 1 cup broth into Instant Pot and place trivet. Add chicken and pour sauce over.
Lock lid and cook High Pressure 12 minutes. Allow 8 minutes natural release, then quick release.
Remove chicken, shred with forks, and stir back into sauce. Simmer on Sauté for 2–3 minutes if sauce needs thickening.

How to Serve It

Pile on buns with coleslaw, or serve over baked potatoes. Store in airtight containers up to 4 days; freeze portions for meal prep.

11. Instant Pot Teriyaki Chicken

Homemade teriyaki with a balanced sweet-savory glaze comes together in minutes and gets glossy when finished on Sauté. Great for meal bowls or quick dinners.

Ingredients

2 lb boneless skinless chicken thighs, cubed
1 cup chicken broth
1/2 cup low-sodium soy sauce
1/3 cup mirin or rice vinegar + 1 tbsp sugar
1/4 cup brown sugar or honey
3 garlic cloves, minced
1 tbsp grated ginger
2 tbsp cornstarch + 2 tbsp water slurry
1 tbsp sesame oil

Instructions

Combine soy sauce, mirin, sugar, garlic, ginger, and broth. Add chicken to pot.
Lock lid and cook High Pressure 8 minutes. Let sit 5 minutes natural release, then quick release.
Remove chicken, set pot to Sauté, and stir in cornstarch slurry until sauce thickens. Return chicken and toss with sesame oil.
Finish with sesame seeds and green onions.

How to Serve It

Serve over steamed rice with broccoli. Store in glass meal prep containers up to 4 days. Reheat in skillet with splash of water.

12. Instant Pot Buffalo Chicken (Shredded)

Spicy, tangy buffalo chicken is perfect for sliders, nachos, or salads. Shredded after an extended natural release, it soaks up the hot sauce for consistent heat.

Ingredients

3 lb boneless skinless chicken breasts
1 cup chicken broth
1/2 cup Frank’s hot sauce (or favorite hot wing sauce)
1/4 cup unsalted butter
1 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste

Instructions

Add chicken and broth to Instant Pot. Lock lid and cook High Pressure 12 minutes. Allow 8–10 minutes natural release, then quick release.
Transfer shredded chicken to a bowl and stir in hot sauce, melted butter, and seasonings. Taste and add more hot sauce if needed.
For creamier, fold in 1/4 cup blue cheese or ranch before serving.

How to Serve It

Serve on slider buns, atop nachos, or in lettuce cups. Store in airtight containers up to 4 days. Reheat on stovetop for best texture.

13. Instant Pot Coconut Curry Chicken (Thai-Inspired)

Creamy coconut milk, lemongrass-forward spices, and tender chicken make this aromatic curry a favorite for fans of Thai flavors. Quick pressure time keeps the chicken juicy.

Ingredients

2 lb boneless skinless chicken thighs, cut into chunks
1 cup chicken broth
1 can (14 oz) coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, sliced
1 onion, sliced
2 tbsp vegetable oil
Fresh basil leaves and lime wedges to serve

Instructions

Sauté onion and bell pepper in oil using Sauté function until softened. Add curry paste and cook 1 minute.
Stir in broth, coconut milk, fish sauce, and brown sugar. Add chicken.
Lock lid and cook High Pressure 8 minutes. Let sit 5 minutes natural release, then quick release.
Stir and simmer on Sauté if sauce needs thickening. Finish with fresh basil and lime.

How to Serve It

Serve over jasmine rice with lime wedges. Store in airtight containers for up to 3 days; coconut milk can separate—whisk when reheating.

14. Instant Pot Chicken Noodle Soup (Weeknight Comfort)

This quick chicken noodle is the pressure-cooked shortcut to comforting soup—tender chicken, flavorful broth, and soft egg noodles in under an hour. Great when you need soothing comfort fast.

Ingredients

1.5 lb boneless skinless chicken breasts or thighs
6 cups low-sodium chicken broth (use whole pot liquid here)
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
3 garlic cloves, minced
1 tsp dried thyme
2 bay leaves
2 cups egg noodles
Salt and pepper to taste
1 tbsp olive oil

Instructions

Set Instant Pot to Sauté and heat oil. Sauté onion, carrot, and celery 3–4 minutes until softened. Add garlic and thyme 30 seconds.
Add chicken and pour in broth; add bay leaves. Lock lid and cook High Pressure 10 minutes. Quick release.
Remove chicken, shred, and return to pot. Add egg noodles and set to Sauté; simmer until noodles are tender (5–7 minutes). Season to taste.

How to Serve It

Ladle into bowls with fresh parsley and crusty bread. Store in airtight containers for up to 3 days; keep noodles separate if storing long to avoid sogginess.

15. Instant Pot Lemon-Artichoke Chicken (Jeffrey’s Favorite Style)

Inspired by a Mediterranean-style recipe, this combines lemon, artichokes, sun-dried tomatoes, and spinach for an elegant, veggie-packed dinner in under 30 minutes.

Ingredients

1.5–2 lb thin chicken cutlets or pounded breasts (about 6 pieces)
1 cup chicken broth
1/3 cup dry white wine (or extra broth)
1/2 cup jarred artichoke hearts, chopped
1/4 cup sun-dried tomatoes, sliced
2 cups fresh spinach
2 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil
Zest and juice of 1 lemon
Salt and pepper to taste

Instructions

Season cutlets with salt and pepper. Set Instant Pot to Sauté with oil and brown cutlets 1 minute per side (do in batches). Remove.
Add garlic, and deglaze with wine and broth. Scrape brown bits. Stir in artichokes and sun-dried tomatoes.
Arrange cutlets on trivet and lock lid. Cook High Pressure 6 minutes. Quick release.
Remove cutlets, stir in lemon juice and zest, butter and spinach until wilted. Return cutlets to coat.

How to Serve It

Serve with pasta or crusty bread and a green salad. Store leftovers in airtight containers up to 3 days. Reheat gently on stovetop.

16. Instant Pot Creamy Chicken and Rice (One-Pot Dinner)

This one-pot creamy chicken and rice uses the Instant Pot to make tender chicken and fluffy rice in a comforting, cohesive dish—great when you want minimal cleanup.

Ingredients

1.5 lb boneless skinless chicken breasts, cubed
1 cup chicken broth
1 cup long-grain white rice, rinsed
1 small onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots
1/2 cup heavy cream or milk
2 tbsp butter
1 tsp dried thyme
Salt and pepper to taste

Instructions

Sauté onion and garlic in butter until softened. Add chicken and brown 1–2 minutes.
Stir in rice, broth, thyme, and seasonings. Do not stir too vigorously; just even out.
Lock lid and cook High Pressure 8 minutes. Allow 10 minutes natural release, then quick release.
Stir in frozen peas/carrots and heavy cream; let sit 2 minutes to warm and thicken slightly.

How to Serve It

Serve with a green salad or garlic bread. Store in airtight containers up to 3 days; add splash of broth when reheating to loosen.

17. Instant Pot Chicken Piccata (Bright & Tangy)

Piccata’s lemon and capers give a bright punch to tender pounded chicken cutlets. A quick sauté finish builds a silky sauce for spooning over pasta or greens.

Ingredients

1.5 lb chicken cutlets, pounded thin (about 6)
1 cup chicken broth
1/3 cup fresh lemon juice
2 tbsp capers, drained
2 tbsp butter
2 tbsp olive oil
1/3 cup flour for dredge (optional)
Salt and pepper to taste

Instructions

Lightly dredge cutlets in flour and shake off excess. Season with salt and pepper. Heat oil in Instant Pot on Sauté and brown cutlets 1 minute per side. Remove.
Add broth, lemon juice, and capers to deglaze. Return cutlets to trivet.
Lock lid and cook High Pressure 6 minutes. Quick release.
Remove cutlets and set Sauté to reduce sauce; whisk in butter until glossy.

How to Serve It

Serve over angel hair pasta or with steamed asparagus. Store in airtight containers up to 3 days. Reheat gently in skillet.

18. Instant Pot Chicken Enchiladas Filling

Make the filling for enchiladas fast: tender shredded chicken simmered in a rich enchilada sauce. Assemble, top with cheese, and bake for melty perfection.

Ingredients

3 lb boneless skinless chicken breasts
1 cup chicken broth
2 cups red enchilada sauce
1 onion, diced
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp oregano
Salt and pepper to taste

Instructions

Add chicken, broth, enchilada sauce, onion, and spices to pot. Lock lid and cook High Pressure 12 minutes. Allow 8 minutes natural release, then quick release.
Shred chicken and mix back into sauce. Adjust salt and seasoning. Use as filling for tortillas, top with cheese, and bake 15 minutes at 375°F until bubbly.

How to Serve It

Roll in corn tortillas, top with queso fresco and cilantro. Store filling in glass meal prep containers up to 4 days; freeze portions for later.

19. Instant Pot Greek Lemon-Oregano Chicken

Oregano and lemon give this chicken a fresh Mediterranean profile. Use the trivet method and finish under broiler for light char if desired.

Ingredients

2.5 lb boneless skinless chicken thighs or breasts
1 cup chicken broth
Juice and zest of 1 lemon
2 tbsp olive oil
2 tsp dried oregano
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

Instructions

Toss chicken with oil, lemon zest, oregano, garlic powder, salt, and pepper. Brown briefly on Sauté if desired.
Add broth and trivet; arrange chicken in single layer. Lock lid and cook High Pressure 10 minutes for thighs, 8 minutes for breasts. Let sit 5 minutes natural release, then quick release.
Optionally broil 2–3 minutes to add char.

How to Serve It

Serve with tzatziki, pita, and Greek salad. Store in airtight containers up to 4 days.

20. Instant Pot Chicken Marsala

A rich wine-mushroom sauce pairs with tender chicken for a cozy, slightly elegant meal. Use a quick Sauté finish to thicken the sauce.

Ingredients

1.5–2 lb chicken cutlets or pounded breasts
1 cup chicken broth
1/2 cup Marsala wine (or extra broth)
8 oz cremini mushrooms, sliced
1 onion, thinly sliced
2 tbsp butter
2 tbsp flour (for dredge)
Salt and pepper to taste

Instructions

Dredge cutlets in flour and brown in Instant Pot on Sauté with butter 1 minute per side. Remove.
Sauté onion and mushrooms until softened, then deglaze with Marsala and broth. Scrape bits.
Return cutlets to trivet, lock lid, and cook High Pressure 6 minutes. Quick release.
Remove cutlets and simmer sauce on Sauté until thickened. Return chicken to coat.

How to Serve It

Serve with mashed potatoes or pasta. Store in airtight containers up to 3 days.

21. Instant Pot Greek Avgolemono-Inspired Chicken Soup

Inspired by avgolemono, this soup has a silky lemon-egg finish and tender chicken—comforting, bright, and cozy in one bowl.

Ingredients

1.5 lb boneless skinless chicken breasts
6 cups chicken broth
1/2 cup white rice or orzo
2 carrots, sliced
2 celery stalks, sliced
2 eggs
Juice of 2 lemons (about 1/3 cup)
Salt and pepper to taste
Fresh dill for garnish

Instructions

Add chicken, broth, carrots, celery, and rice to Instant Pot. Lock lid and cook High Pressure 10 minutes. Quick release.
Remove chicken and shred; return to pot.
Whisk eggs and lemon juice in a bowl. Temper by adding 1/2 cup hot broth to egg mixture while whisking, then slowly stir tempered mixture back into soup on Sauté low until slightly thickened. Do not boil.
Garnish with dill and serve.

How to Serve It

Serve hot with crusty bread. Store in airtight containers up to 3 days; egg-lemon texture holds well if not overcooked.

22. Instant Pot Pesto Chicken (Quick & Herbaceous)

Fresh pesto lifts simple chicken into a fragrant, herb-forward meal. Stir pesto into shredded or sliced chicken for a quick dinner.

Ingredients

2 lb boneless skinless chicken breasts
1 cup chicken broth
1/2 cup prepared basil pesto (or homemade)
1 tbsp olive oil
Salt and pepper to taste
Optional: 1/4 cup grated Parmesan

Instructions

Season chicken and brown 1–2 minutes per side on Sauté if desired. Add broth.
Lock lid and cook High Pressure 8 minutes. Quick release.
Shred or slice chicken and stir in pesto and Parmesan. Warm on Sauté for 1–2 minutes.

How to Serve It

Serve over pasta, polenta, or a bed of greens. Store in glass meal prep containers up to 4 days.

23. Instant Pot Moroccan-Spiced Chicken (Warm & Aromatic)

Warm spices, dried fruit, and toasted nuts combine for a slightly sweet and savory North African-inspired dish. Pressure cooking keeps the chicken tender while infusing spices.

Ingredients

2.5 lb chicken thighs, bone-in or boneless
1 cup chicken broth
1 onion, sliced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1/2 cup dried apricots, chopped
1/4 cup slivered almonds, toasted
2 tbsp olive oil
Salt and pepper to taste

Instructions

Sauté onion in oil until softened. Add garlic, spices, and toast 30 seconds.
Add chicken, broth, and apricots. Lock lid and cook High Pressure 12 minutes (10 for boneless). Allow 8 minutes natural release, then quick release.
Thicken sauce on Sauté if needed and sprinkle with toasted almonds.

How to Serve It

Serve over couscous or rice with chopped cilantro. Store in airtight containers up to 4 days.

24. Instant Pot Thai Peanut Chicken

Creamy peanut sauce and tender chicken make a bold, savory-sweet meal that pairs perfectly with rice or noodles. Use natural peanut butter and lime for brightness.

Ingredients

2 lb boneless skinless chicken thighs, cubed
1 cup chicken broth
1/3 cup natural peanut butter
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp grated ginger
1 red bell pepper, sliced
2 green onions, sliced
Crushed peanuts to garnish

Instructions

Whisk peanut butter, broth, soy sauce, rice vinegar, brown sugar, and ginger. Add to Instant Pot with chicken and bell pepper.
Lock lid and cook High Pressure 8 minutes. Quick release.
Stir and simmer on Sauté until sauce slightly thickens. Garnish with green onions and crushed peanuts.

How to Serve It

Serve with rice or rice noodles and lime wedges. Store in airtight containers up to 4 days.

25. Instant Pot Chicken and Dumplings (Comfort Food)

This pressure-cooked take keeps the chicken tender and creates soft, pillowy dumplings right in the pot for cozy comfort food.

Ingredients

1.5 lb chicken thighs, cut into pieces
4 cups chicken broth
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
1 tsp dried thyme
Salt and pepper to taste
For dumplings: 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 3/4 cup milk, 3 tbsp melted butter

Instructions

Add chicken, broth, carrots, celery, onion, thyme, salt, and pepper to Instant Pot. Lock lid and cook High Pressure 10 minutes. Quick release.
Remove 1 cup of broth and set aside. Shred chicken and return to pot.
Whisk dumpling ingredients until just combined. Drop spoonfuls onto simmering broth after setting pot to Sauté. Cover loosely and simmer 8–10 minutes until dumplings are puffed and cooked through.

How to Serve It

Ladle into bowls with extra pepper and fresh parsley. Store in airtight containers up to 3 days.

26. Instant Pot Chicken Florentine (Creamy Spinach)

Creamy spinach and tender chicken make this a slightly lighter creamy dish. The Instant Pot cooks everything fast and keeps the chicken moist.

Ingredients

2 lb boneless skinless chicken breasts, halved lengthwise
1 cup chicken broth
3 cups fresh spinach
1/2 cup heavy cream
1/3 cup grated Parmesan
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste

Instructions

Season and brown chicken 1–2 minutes per side on Sauté; remove. Add garlic, sauté 30 seconds.
Pour in broth and add chicken on trivet. Lock lid and cook High Pressure 8 minutes for breasts. Quick release.
Remove chicken, stir in spinach until wilted, then add cream and Parmesan and simmer until slightly thickened. Return chicken to coat.

How to Serve It

Serve with pasta, rice, or roasted veggies. Store in glass meal prep containers up to 3 days.

27. Instant Pot Orange-Glazed Chicken (Bright & Sticky)

Citrus and a touch of honey create a bright, sticky glaze that’s light but flavorful. Finish with cornstarch for that glossy sauce.

Ingredients

2 lb boneless skinless chicken thighs, cut into pieces
1 cup chicken broth
1/2 cup orange juice
Zest of 1 orange
1/4 cup honey
2 tbsp soy sauce
2 tbsp cornstarch + 2 tbsp water slurry
1 tbsp grated ginger

Instructions

Combine broth, orange juice, zest, honey, soy sauce, and ginger in pot. Add chicken.
Lock lid and cook High Pressure 8 minutes. Quick release.
Remove chicken and set Sauté. Stir in cornstarch slurry until sauce thickens and becomes glossy, then return chicken to coat.

How to Serve It

Serve with steamed rice and snap peas. Store in airtight containers 3–4 days.

28. Instant Pot Mexican Chicken Pozole (Hominy Soup)

Pozole’s rich broth and hominy combine with tender chicken for a filling, flavorful soup that’s great for gatherings or weeknight warmth.

Ingredients

2.5 lb bone-in or boneless chicken thighs
6 cups chicken broth
2 cans (15 oz) hominy, drained and rinsed
1 onion, chopped
3 garlic cloves, minced
1–2 guajillo or ancho chiles (rehydrated and pureed) or 1 cup prepared green chile salsa
1 tsp cumin
Salt and pepper to taste
Garnishes: shredded cabbage, radishes, lime wedges, cilantro

Instructions

Add all ingredients except hominy and garnishes to Instant Pot. Lock lid and cook High Pressure 12 minutes. Allow 8 minutes natural release, then quick release.
Remove chicken, shred, and return to pot with hominy. Simmer on Sauté 3–5 minutes to meld flavors.

How to Serve It

Serve topped with cabbage, radish, cilantro, and lime. Store in airtight containers up to 4 days.

29. Instant Pot Garlic Herb Roast-Style Chicken (Weeknight Roast)

Want roast-style chicken without turning on the oven? This method duplicates roast flavors with a quick sear and pressure finish, resulting in juicy slices perfect for dinner guests.

Ingredients

3 lb bone-in chicken pieces or bone-in breasts (or whole spatchcocked chicken if it fits)
1 cup chicken broth
3 tbsp olive oil
4 cloves garlic, smashed
2 tbsp chopped fresh rosemary or 2 tsp dried
1 tbsp chopped fresh thyme or 1 tsp dried
1 tsp kosher salt
1/2 tsp black pepper

Instructions

Rub chicken with olive oil, garlic, herbs, salt, and pepper. Sear on all sides in Instant Pot using Sauté until golden (do in batches).
Pour in broth and place trivet. Add chicken pieces on trivet in single layer. Lock lid and cook High Pressure 12 minutes for bone-in pieces. Allow 8 minutes natural release, then quick release.
Remove and rest 10 minutes before slicing. Optional: briefly broil in oven to crisp skin 3–5 minutes.

How to Serve It

Serve with roasted or steamed vegetables and pan juices. Store in airtight containers up to 4 days; re-crisp skin under broiler if desired.

Enjoyed that tour? These 29 juicy Instant Pot chicken recipes cover everything from quick shredded chicken for meal prep to bright Mediterranean cuts and cozy soups. Pin your favorites so you can find them when the week gets busy, and try swapping breasts for thighs (add 2–3 minutes) when you want richer flavor. Which one will you make first—honey garlic, shredded taco chicken, or creamy garlic parmesan? Share this list with friends and family who love quick, tender dinners. If you’d like one tool to help across many recipes, I use a reliable Instant Pot Duo 6-Qt for consistent results and a digital kitchen thermometer to confirm perfect doneness every time. Happy cooking—and don’t forget to pin this for later!