15 Quick and Easy Instant Pot Chicken Recipes for Fast Meals

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If you’re looking for quick and easy Instant Pot chicken recipes, you’re in for a treat! Try flavorful options like Creamy Salsa Chicken or Honey Garlic Chicken for delicious weeknight meals. Teriyaki Chicken Bowls are a sweet-savory favorite, while Chicken Tikka Masala brings a taste of India to your table. You can also enjoy BBQ Chicken Sandwiches and comforting Chicken Pot Pie. There’s plenty more to explore, so keep going to find your next favorite dish!

Creamy Salsa Chicken

Creamy Salsa Chicken is a delightful and easy-to-make dish that combines the flavors of succulent chicken with a zesty salsa sauce. Perfect for busy weeknights, this recipe isn’t only quick to prepare but also delivers a hearty meal that your whole family will love.

The creamy element, often produced by cream cheese or sour cream, balances the bold flavors of the salsa and transforms this simple dish into something special. Cooking this dish in an Instant Pot helps to lock in the moisture and flavors, resulting in tender chicken that can easily be shredded for serving.

It’s versatile too—whether you serve it over rice, in tacos, or with a side of vegetables, this dish fits various meal preferences. Let’s get started on making your new favorite weeknight dinner!

• 2 boneless, skinless chicken breasts
• 1 cup salsa (mild, medium, or hot based on preference)
• 1 teaspoon taco seasoning
• 1 cup cream cheese, softened
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 tablespoon olive oil
• Fresh cilantro, for garnish (optional)

Place the olive oil in the Instant Pot and set it to the sauté mode. Once heated, add the chicken breasts, lightly searing each side for about 2-3 minutes.

After searing, pour in the salsa and sprinkle the taco seasoning over the chicken. Close the Instant Pot lid and set to high pressure for 10 minutes. Once done, allow for a natural release for 5 minutes, then quick release any remaining pressure.

Shred the chicken with two forks, stir in the cream cheese until melted, and mix until creamy. Finish by sprinkling shredded cheese on top and allow it to melt before serving.

For added flair, you can serve the Creamy Salsa Chicken with fresh cilantro sprinkled on top, avocado slices, or a dollop of sour cream for an extra layer of flavor.

If you’re looking to spice it up, consider using different types of salsa or adding jalapeños for heat. Additionally, this recipe is very forgiving; you can adjust the amount of cream cheese based on your preference for creaminess.

Enjoy exploring different toppings and sides to make this dish your own!

Honey Garlic Chicken

Honey Garlic Chicken is a delightful dish that perfectly balances sweet and savory flavors, making it a popular choice for family dinners and quick weeknight meals. The Instant Pot is an excellent tool for this recipe, as it helps to infuse the chicken with the rich honey and garlic taste while ensuring that the meat turns out tender and juicy.

With minimal effort, you can achieve a restaurant-quality meal right in your own kitchen. This recipe requires simple ingredients that are likely already in your pantry, plus it comes together quickly, making it perfect for busy individuals or families. The combination of honey, soy sauce, and fresh garlic creates a mouthwatering glaze that coats each piece of chicken beautifully.

Serve it over rice or alongside steamed vegetables for a complete meal that everyone will love.

Ingredients:

• 1 pound chicken thighs or breasts, boneless and skinless
• 1/3 cup honey
• 1/3 cup soy sauce
• 4 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• Salt and pepper to taste
• 1 tablespoon olive oil
• Green onions, sliced (for garnish, optional)

For cooking, start by seasoning the chicken with salt and pepper. Set the Instant Pot to “Sauté” and add the olive oil. Once hot, sear the chicken for 2-3 minutes on each side until golden brown.

Next, mix the honey, soy sauce, and minced garlic in a bowl and pour this mixture over the chicken in the pot. Seal the lid, set the valve to “Sealing,” and cook on “Manual” for 10 minutes. After cooking, allow for a natural release for 5 minutes before doing a quick release.

Combine cornstarch and water to create a slurry, then stir it into the sauce after removing the chicken to thicken it if desired.

One important tip for this Honey Garlic Chicken recipe is to avoid overcooking the chicken to keep it moist and tender. Using a meat thermometer to check the internal temperature, which should reach 165°F, can help prevent this.

Additionally, if you prefer a thicker sauce, increasing the amount of cornstarch can give you a more appealing glaze. Feel free to customize your recipe by adding vegetables like bell peppers or broccoli during cooking for added nutrition and flavor!

Teriyaki Chicken Bowls

Teriyaki Chicken Bowls are an easy and delicious meal that can be made in your Instant Pot in under 30 minutes. This recipe combines tender chicken pieces cooked in a savory and sweet teriyaki sauce, served over a bed of rice and topped with colorful vegetables. It’s perfect for a quick weeknight dinner or when you want to impress your family or friends with minimal effort.

This dish not only tantalizes your taste buds but also allows for customization based on your preferences. Feel free to use other proteins such as tofu or shrimp, and substitute the vegetables according to what’s in season or what you have on hand. The bold flavors and quick preparation time make Teriyaki Chicken Bowls a favorite for busy individuals and families alike.

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup teriyaki sauce
• 1 cup rice (white or brown)
• 1 cup chicken broth or water
• 1 cup mixed vegetables (e.g., bell peppers, broccoli, snap peas)
• 2 teaspoons sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Add the chicken pieces to the Instant Pot and pour in the teriyaki sauce, garlic powder, and ginger powder. Stir to coat the chicken evenly. Add the rice and pour the chicken broth or water over the top.

Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, do a quick release of the pressure. Open the lid and fold in the mixed vegetables and sesame oil, then close the lid again for an additional 5 minutes to allow the vegetables to steam.

Serve in bowls, garnished with sliced green onions and sesame seeds.

When cooking Teriyaki Chicken Bowls, it’s important to keep an eye on the liquid measurements to guarantee the rice cooks properly without burning. If you prefer a thicker sauce, you can thicken the teriyaki sauce before serving by simmering it in a pan on the stove until it reaches your desired consistency.

Additionally, feel free to prep the ingredients in advance so that when it’s time to cook, everything is ready to go! Enjoy your homemade teriyaki bowls!

Chicken Tikka Masala

Chicken Tikka Masala is a vibrant and flavorful dish that celebrates Indian cuisine with its rich, creamy tomato sauce and tender marinated chicken. Cooking this popular dish in an Instant Pot simplifies the process, allowing you to achieve the same depth of flavor as traditional methods with much less time and effort. The Instant Pot creates an environment that infuses the spices beautifully while ensuring the chicken remains succulent.

For a perfect Chicken Tikka Masala, marinating the chicken is a key step, as it helps to infuse each piece with aromatic spices and yogurt, enhancing both taste and tenderness. The combination of garam masala, cumin, coriander, and other spices, along with the creamy sauce, results in a dish that’s perfect served over basmati rice or with naan bread.

This method not only saves time but also allows you to enjoy this beloved Indian dish in the comfort of your home.

Ingredients:

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup plain yogurt
• 3 tablespoons lemon juice
• 2 tablespoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• Salt, to taste
• Fresh cilantro, for garnish

Marinate the chicken in a mixture of yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, ginger, and garlic for at least 30 minutes, or up to overnight in the refrigerator. Set the Instant Pot to sauté mode, heat the oil, and add the chopped onion, cooking until softened. Stir in the marinated chicken and cook for a few minutes before adding the crushed tomatoes. Close the lid, seal the vent, and cook on high pressure for 10 minutes. After cooking, quickly release the pressure, and stir in the heavy cream. Serve piping hot, garnished with fresh cilantro.

When preparing Chicken Tikka Masala, it’s important to marinate the chicken long enough to allow the flavors to penetrate well. You can also adjust the spice levels to your preference by increasing or decreasing the amount of chili powder.

For a smokier flavor, consider grilling or broiling the marinated chicken before adding it to the Instant Pot. This can elevate the richness of the dish. Finally, feel free to add vegetables such as spinach or bell peppers when combining with the tomatoes for added nutrition and flavor.

BBQ Chicken Sandwiches

BBQ Chicken Sandwiches are the epitome of a satisfying meal that’s simple and quick to prepare, especially when using an Instant Pot. This dish combines tender shredded chicken with your favorite barbecue sauce, all sandwiched between soft buns. Perfect for a busy weeknight or a casual gathering, these BBQ Chicken Sandwiches deliver flavor and comfort with minimal effort.

Using the Instant Pot not only saves time but also locks in the juiciness of the chicken, enhancing the overall taste of the dish. You can customize the level of spiciness by choosing your preferred BBQ sauce, from smoky to sweet, and even add toppings like coleslaw or pickles to elevate the meal.

It’s a versatile recipe that suits a wide range of tastes and can easily be doubled for larger crowds.

• 2 pounds boneless, skinless chicken breasts
• 1 cup barbecue sauce (your choice)
• 1 cup chicken broth
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Sandwich buns
• Optional toppings (coleslaw, pickles, etc.)

Add the chicken breasts to the Instant Pot and season them with garlic powder, onion powder, smoked paprika, salt, and pepper. Pour the chicken broth and barbecue sauce over the chicken.

Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once done, allow a natural pressure release for about 10 minutes, then switch to a quick release.

Remove the chicken, shred it with two forks, and mix in more barbecue sauce to taste. Serve the shredded chicken on sandwich buns, adding any optional toppings as desired.

For the best flavor, consider marinating the chicken in a bit of the barbecue sauce for an hour or two before cooking to deepen the taste. Feel free to experiment with different types of barbecue sauces to find your favorite blend, and don’t hesitate to top the sandwiches with fresh ingredients like cilantro or jalapeños for an extra kick.

Cooking time may vary depending on your Instant Pot model, so always check the doneness of the chicken before shredding. Enjoy your meal!

Lemon Garlic Chicken

Lemon Garlic Chicken is a zesty and savory dish that perfectly encapsulates the delightful flavors of citrus and garlic. Cooking this dish in an Instant Pot not only speeds up the process, making it accessible for busy weeknights, but it also guarantees that the chicken remains juicy and tender.

The combination of lemon, garlic, and herbs elevates the overall taste, providing a deliciously aromatic experience that’s sure to please your entire family. This recipe is versatile, allowing you to serve it over rice, pasta, or alongside your favorite vegetables.

While the Instant Pot does most of the heavy lifting, you can easily customize the flavors to suit your palate. Whether you’re preparing a comforting dinner for your family or gearing up for a weekend gathering, this Lemon Garlic Chicken recipe is bound to impress.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 4 cloves garlic, minced
• Juice and zest of 2 lemons
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh parsley for garnish (optional)

Season the chicken breasts with salt, pepper, oregano, and thyme. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

Add the seasoned chicken breasts to the pot and brown them on both sides for about 3 minutes each. Then, pour in the chicken broth, lemon juice, and zest. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” for 8 minutes. Allow for a natural release for 5 minutes before switching the valve to “Venting” to release any remaining pressure.

For a deeper flavor profile, marinate the chicken in the lemon juice and garlic mixture for at least 30 minutes before cooking. If you prefer a thicker sauce, you can remove the chicken after cooking and set the Instant Pot back to “Sauté” to reduce the liquid.

Also, consider adding vegetables like asparagus or green beans into the pot during the last few minutes of cooking for a complete meal.

Chicken and Rice Casserole

If you’re looking for a comforting and satisfying meal that can be cooked quickly and efficiently, the Instant Pot Chicken and Rice Casserole is the perfect choice. This dish combines tender chicken, wholesome rice, and a variety of flavor-packed ingredients, making it a family favorite. The beauty of using an Instant Pot is that it melds all the flavors together beautifully while ensuring that the chicken remains juicy and the rice cooks to fluffy perfection.

In addition to being delicious, this one-pot meal minimizes cleanup and allows you to enjoy more time with your loved ones at the dinner table. It’s also highly customizable; you can easily add your favorite vegetables or substitute rice for a different grain. Whether you’re preparing a quick weeknight dinner or looking for something to feed a larger crowd, this recipe hits the spot every time.

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs or breasts, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 cups chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• 1 cup shredded cheese (cheddar or mozzarella)

In the Instant Pot, set it to sauté mode and heat the olive oil. Add the diced chicken and cook until browned, about 5 minutes. Stir in the onions and garlic, cooking until softened, then add the rice, diced tomatoes with their juice, chicken broth, Italian seasoning, salt, and pepper.

Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes, naturally releasing for 5 minutes before carefully releasing any remaining pressure. Stir in the frozen peas and cheese until warmed through, and serve.

When making this chicken and rice casserole, consider your family’s preferences regarding spices and vegetables. You can easily swap in other veggies like bell peppers, broccoli, or corn for added nutrition.

To enhance the flavor, marinate the chicken in your favorite spices before sautéing. Also, keep in mind that if you use brown rice, you’ll need to adjust the cooking time accordingly, as it requires a longer cooking time than white rice. Enjoy making this versatile, all-in-one meal that’s sure to impress!

Spicy Zesty Chicken

If you’re in the mood for something that packs a punch, stop your search at Spicy Zesty Chicken made in your Instant Pot. This dish harmoniously combines fiery spices with zesty citrus to create a flavorful meal that’s sure to awaken your taste buds.

Perfect for a busy weeknight or a special gathering, the pressure cooker guarantees that the chicken remains tender and infused with robust flavors, making every bite a delicious experience.

This spicy recipe is versatile; you can easily adjust the level of heat and acidity based on your preference. Serve it over rice, in tacos, or accompanied by a fresh salad for a satisfying meal that’s both healthy and comforting.

The Instant Pot not only cuts down on cooking time but also helps in retaining moisture, so you can anticipate perfectly cooked chicken every time.

• 1.5 lbs boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• Zest and juice of 1 lime
• 3 cloves garlic, minced
• Salt and pepper to taste
• ½ cup chicken broth

Set your Instant Pot to the sauté setting and add the olive oil. Once hot, add the minced garlic and sauté until fragrant, about 30 seconds.

Season the chicken thighs with salt, pepper, and spices, then place them in the pot. Pour in the chicken broth, lime juice, and zest. Secure the lid and cook on high pressure for 10 minutes.

Once done, allow for a natural release for 5 minutes before performing a quick release for any remaining pressure.

For extra flavor, consider marinating the chicken in the spices and lime juice for an hour or overnight before cooking. This allows the spices to penetrate the chicken better, enhancing the overall taste.

You can also experiment with other citrus fruits; orange juice can add a sweet contrast to the heat if you prefer a milder kick. Finally, for maximum tender chicken, avoid overcooking—always check the internal temperature to confirm it reaches 165°F.

Enjoy your spicy zesty chicken!

Chicken Enchilada Soup

Chicken Enchilada Soup is a warm and comforting dish that brings the rich flavors of traditional enchiladas into a delightful soup form. Perfect for a busy weeknight, this recipe combines tender chicken with spicy enchilada sauce, black beans, corn, and a medley of spices, all cooked to perfection in your Instant Pot.

The beauty of this recipe lies in its simplicity and the way it can be customized to suit your own taste preferences. This soup is incredibly filling and loaded with flavor, making it an ideal meal for the whole family. Serve it with a sprinkle of cheese, fresh cilantro, and a squeeze of lime for an extra burst of deliciousness.

Whether you’re looking for a quick lunch or a hearty dinner, Instant Pot Chicken Enchilada Soup is sure to satisfy your cravings while being quick and easy to prepare.

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 can (10 oz) enchilada sauce
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, chopped cilantro, lime wedges

Set your Instant Pot to sauté mode and add the olive oil. Once hot, add the diced onion and garlic, stirring until soft.

Next, add the chicken breasts and cook until lightly browned, about 2-3 minutes on each side. Pour in the enchilada sauce, chicken broth, black beans, corn, cumin, chili powder, and season with salt and pepper.

Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once cooking is complete, perform a quick release, shred the chicken, and stir everything together before serving.

To enhance the flavors of your Chicken Enchilada Soup, feel free to adjust the spice levels by adding diced jalapeños or using a hotter enchilada sauce. You can also substitute the chicken breasts for shredded rotisserie chicken to save even more time.

For a creamier texture, consider stirring in some cream or cream cheese just before serving. Enjoy the flexibility of this recipe and make it your own!

Mediterranean Chicken and Orzo

Mediterranean Chicken and Orzo is a delightful dish that combines tender chicken thighs with the aromatic flavors of the Mediterranean, all complemented by the lively texture of orzo pasta. This one-pot wonder isn’t only simple to prepare, but it also delivers a wonderful mix of flavors that takes your dinner from ordinary to extraordinary in no time.

The Instant Pot makes it easy to achieve juicy chicken and perfectly cooked orzo, perfect for a weeknight dinner or entertaining guests. As the chicken cooks, the orzo absorbs all the savory juices and spices, making every bite an explosion of Mediterranean charm.

Packed with wholesome ingredients like tomatoes, olives, and spinach, this dish is as nutritious as it’s delicious. Plus, it’s a one-pot meal, which means less cleanup – always a bonus when you’re pressed for time!

Ingredients:

• 1 lb chicken thighs, boneless and skinless
• 1 cup orzo pasta
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 cup chicken broth
• 1 cup fresh spinach, chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• Lemon wedges for serving

Sauté the onion and garlic in the Instant Pot with olive oil on the sauté setting until they’re soft, about 3-4 minutes. Add the chicken thighs, season with salt, pepper, oregano, and basil, and cook for a few minutes for added flavor.

Stir in the diced tomatoes, chicken broth, orzo, olives, and spinach. Close the lid, set the valve to sealed, and cook on high pressure for 8 minutes. Finally, release the pressure, fluff the orzo, and serve with fresh lemon wedges.

When cooking Mediterranean Chicken and Orzo, you can customize it by adding other vegetables like bell peppers or zucchini for extra flavor and nutrition. If you prefer a little heat, consider adding some crushed red pepper flakes.

For a creamy version, you can stir in some feta cheese or a splash of heavy cream just before serving. Always let the pressure release naturally for a few minutes if you aren’t in a hurry; this guarantees the flavors meld beautifully. Enjoy your culinary adventure!

Instant Pot Butter Chicken

Instant Pot Butter Chicken is a creamy and rich dish that brings a taste of Indian cuisine right to your kitchen without the fuss. This recipe utilizes the Instant Pot to enhance the flavors and tenderness of the chicken, making it a quick yet delicious meal option.

Butter chicken is characterized by its luscious tomato-based gravy spiced with aromatic Indian seasonings, typically enjoyed over a bed of rice or with warm naan bread. Using the Instant Pot not only reduces cooking time but also infuses the chicken with the buttery and spiced notes that define this beloved dish. The pressure cooking process guarantees that the chicken remains succulent and pairs beautifully with the rich sauce.

This recipe is perfect for busy weeknights or when you want to impress guests with minimal effort.

Ingredients:

• 2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon turmeric
• 1 teaspoon chili powder (adjust to taste)
• 1 can (15 oz) crushed tomatoes
• 1 cup heavy cream
• Salt to taste
• Fresh cilantro for garnish

Add the vegetable oil to the Instant Pot and set it to the sauté mode. Once heated, add the chopped onion and cook until translucent. Stir in the garlic and ginger, cooking until fragrant (about 1 minute).

Next, add the chicken pieces and sprinkle in the garam masala, cumin, paprika, turmeric, and chili powder. Mix well until the chicken is coated with the spices. Pour in the crushed tomatoes and stir to combine.

Seal the Instant Pot lid, set it to high pressure, and cook for 8 minutes. Once the cooking time is complete, carefully release the pressure and stir in the heavy cream. Add salt to taste and garnish with fresh cilantro before serving.

When making butter chicken, feel free to adjust the spices to suit your taste preferences; if you prefer a milder flavor, reduce the amount of chili powder. For added depth, consider marinating the chicken in yogurt and spices for a couple of hours before cooking.

This dish pairs beautifully with basmati rice, which complements the richness of the sauce. If you want to make it a bit spicier, a pinch of cayenne pepper can be added just before serving. Enjoy a wonderful homemade meal that’s sure to impress!

Chicken Pot Pie

Chicken pot pie is a classic comfort food that brings warmth and satisfaction to the dinner table. Using an Instant Pot to prepare this dish not only simplifies the cooking process but also enhances the flavors by allowing the ingredients to meld together in a pressure-cooked environment. The creamy filling combined with tender chicken, vegetables, and a flaky crust creates a balanced meal that pleases everyone, from family to guests at gatherings.

This recipe isn’t only convenient but also versatile. You can customize the filling by adding or substituting different vegetables or spices according to your preferences. Whether you choose to use a store-bought crust or make your own, this Instant Pot chicken pot pie is bound to impress with its rich and hearty goodness.

Ingredients:

• 1 lb boneless, skinless chicken breast
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup celery, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 cup heavy cream
• 1 refrigerated pie crust (or 2 if you want top and bottom crust)

Add olive oil to the Instant Pot and use the sauté function to heat it up. Add onions, garlic, carrots, and celery, sautéing until softened.

Season the vegetables with thyme, rosemary, salt, and pepper. Next, add the chicken breast and chicken broth, then close the lid, ensuring the vent is sealed. Cook on high pressure for about 10 minutes, then do a quick release.

Remove the chicken, shred it, and return it to the pot with the heavy cream and frozen peas. Pour everything into a pie dish and cover with the pie crust, ensuring to cut slits for steam to escape.

Bake in a preheated oven at 400°F (200°C) for about 25 minutes until golden brown.

For an extra touch, you can brush the crust with an egg wash (whisked egg mixed with a little water) before placing it in the oven for a beautiful, golden color.

Make sure to let the pie rest for about 10 minutes before serving, as this will help the filling set a little, making it easier to slice.

Feel free to experiment with different seasonings and vegetables to make the dish your own, such as adding corn or using fresh herbs for a brighter flavor. Enjoy this comforting meal paired with a side salad for a full dinner experience!

Garlic Parmesan Chicken

Garlic Parmesan Chicken is a delightful dish that combines tender chicken breasts with the bold flavors of garlic and parmesan cheese. Cooking this dish in an Instant Pot not only guarantees that your chicken stays moist but also infuses it with deep, rich flavors in a fraction of the time it would take in a traditional oven.

This recipe is perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.

The best part about Garlic Parmesan Chicken is its versatility. You can serve it over pasta, rice, or even alongside a fresh salad. The creamy garlic sauce adds an irresistible twist, making each bite rich and comforting. Follow these simple steps to bring this delicious dish to your table quickly and easily.

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ cup grated parmesan cheese
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Start by selecting the sauté function on your Instant Pot and heat the olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.

Season the chicken breasts with salt, pepper, and Italian seasoning, then brown them in the pot for 3-4 minutes on each side. Pour in the chicken broth, making sure to scrape up any browned bits at the bottom. Sprinkle the parmesan cheese over the chicken, close the lid, and set to pressure cook on high for 8 minutes.

Once finished, allow for a quick release of pressure, and serve hot.

For a creamier garlic sauce, consider adding a splash of heavy cream or a couple of tablespoons of cream cheese to the Instant Pot after cooking. Additionally, if you prefer a bit of crunch, you can briefly broil the finished chicken in the oven before serving.

Finally, always check the internal temperature of the chicken to confirm it reaches at least 165°F for safe consumption. Enjoy this flavorful dish paired with your favorite sides!

Chicken and Vegetable Stir-Fry

Chicken and Vegetable Stir-Fry is a quick, healthy, and versatile dish made in the Instant Pot. This recipe allows you to harness the convenience of pressure cooking, resulting in tender chicken and crisp vegetables all infused with delightful flavors.

Whether you’re in a rush or preparing a family meal, this dish brings both speed and nutrition to the table. Plus, it’s easily customizable; you can swap out the vegetables and create your favorite combinations, making it a staple for busy weeknights or meal prep.

The beauty of cooking in an Instant Pot is how it locks in the moisture and flavors while allowing you to prepare the dish in one pot, making cleanup a breeze. With just a few simple steps, you’ll have a colorful, satisfying meal that’s ready in no time.

The tender chicken is sautéed with fresh, vibrant veggies and a savory sauce that brings everything together. Serve this stir-fry over rice, noodles, or on its own for a low-carb dinner.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, snap peas, carrots)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Salt and pepper to taste
• Cooked rice or noodles for serving

Begin by setting your Instant Pot to “Sauté” mode and add the sesame oil. Once hot, add the minced garlic and ginger, stirring until fragrant.

Next, add the chicken pieces and cook until they’re browned on all sides. Then, incorporate the mixed vegetables, soy sauce, and oyster sauce, stirring to combine.

Close the lid and set the valve to sealing position. Cook on high pressure for 5 minutes, followed by a quick release.

After releasing the pressure, stir in the cornstarch mixture to thicken the sauce, and season with salt and pepper to taste.

When making this Chicken and Vegetable Stir-Fry, consider using a variety of colorful vegetables not only for better aesthetics but also for enhanced nutrition. Avoid overcooking the vegetables to keep them crisp and retain their vibrant colors.

Additionally, you can prepare the chicken and sauce ahead of time, allowing for a speedy dinner preparation during busy nights. Don’t hesitate to experiment with different sauces or spices to create a unique flavor profile that your family will love!

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup is a comforting and hearty dish that’s perfect for a chilly day or whenever you’re in need of some warmth to lift your spirits. The Instant Pot makes this classic recipe remarkably easy and quick, allowing you to create a delicious homemade soup without spending hours slaving away over the stove.

This method infuses rich flavors into the chicken and vegetables, while the pressure cooking tenderizes the chicken to perfection. With the instant pot’s ability to sauté, pressure cook, and even keep food warm, you’ll have everything you need to whip up this nourishing soup in no time.

The combination of tender chicken, vibrant vegetables, and hearty noodles creates a satisfying meal that even picky eaters will love. Best of all, it’s an excellent way to prepare a large batch that can be stored for easy reheating throughout the week.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cups egg noodles
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Set your Instant Pot to the sauté function and add a splash of oil. Once hot, add the diced onions, carrots, celery, and garlic, cooking for about 3-4 minutes until they start to soften.

Season with thyme, rosemary, salt, and pepper. Add the chicken breasts and pour in the chicken broth. Seal the lid, set the Instant Pot to manual high pressure for 10 minutes, and then allow for a natural release of pressure.

After releasing, remove the chicken and shred it with two forks. Return shredded chicken to the pot, stir in the egg noodles, and set the Instant Pot to sauté mode for another 5-7 minutes until noodles are cooked.

Garnish with fresh parsley before serving. For the best results, make sure not to overcook the noodles; it might be helpful to check them a minute or two before the suggested cooking time is up.

If you prefer a thicker soup, consider adding a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) during the last step before serving. Feel free to customize this recipe by adding your favorite vegetables, such as peas or spinach, and play around with the herbs to match your flavor preferences.

Enjoy your warm, homemade chicken noodle soup!