Here is Best Instant pot Chicken Recipes details. Nowadays the Instant Pot is available in every house as common as your basic coffeemaker or blender. Instant pot changed life and make it easier to cook by saving time and energy. The repaid recipes and instant pot make it easier for kids to learn cooking with their parents for themselves.

Chicken is as yet the main protein in the recent world, and the Instant pot Chicken Recipes implies that you can get quite a few chicken dishes on the table on a bustling weeknight. However, what is far and away superior, the quick pressure cooking keeps chicken, particularly chicken breasts, which can regularly get dry, intense, and tacky during other cooking techniques, delicate and delicious without fail. Here is a portion of our #1 Instant Pot chicken recipes to add to your stockpile.

Instant Pot Chicken and Farro Soup


  • 2 tablespoons avocado oil
  • 2 cups carrots that have been cut along the length and cut into 3/4-inch parts
  • 1 cup cut celery include leaves
  • 1 medium leek, split along the length and sliced
  • 1 ½ teaspoons crushed garlic
  • 2 tablespoons tomato paste
  • 1 teaspoon minced thyme
  • 1 teaspoon dry oregano
  • 1 teaspoon dry parsley
  • 1 teaspoon salt
  • ½ teaspoon crushed black pepper
  • 5 cups low-sodium chicken potage
  • 1 cup farro, washed
  • 1 pound skinless, boneless chicken breasts, sheared

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  1. Turn on an Instant Pot and choice Saute function. In the hot pot heat oil and add celery, leek, and carrots. Cook, stirring regularly, till vegetables start to soften, 3 to 4 minutes. Add garlic and roast till just sweet-smelling, about 30 seconds. Add tomato paste and cook for 1 minute. Stirring in oregano, salt, parsley, thyme, and pepper. Dispense potage into the pot, add farro, and stir. Shove chicken breasts down into the liquid. Close and lock the lid.
  2. Select high pressure rendering to creator’s directions; set timer for 12 minutes. Let 10 to 15 minutes for pressure to form.
  3. Discharge pressure by the natural-release process rendering to company’s commands for 10 minutes. Discharge left over pressure cautiously using the rapid-release process according to manufacturer’s instructions, about 5 minutes. Unlock and take away the lid. Transfer chicken to a clean work surface and crudely cut; coming back to the pot and stir. Taste and adjust salt. Serve.

Instant Pot Chicken Cacciatore ( Instant post Chicken Recipes )


  • 4 bone-in chicken thighs, with skin
  • 2 tablespoons olive oil
  • 3 stubbles celery, sliced
  • ½ onion, sliced
  • 1 (4 ounce) package cut fresh mushrooms
  • 2 pieces garlic, crushed
  • 1 (14 ounce) can stewed tomatoes
  • 2 teaspoons herbs de Provence
  • ¾ cup water
  • 3 dices chicken bouillon, smashed
  • 2 tablespoons tomato paste
  • 1 pinch red pepper flakes (Elective)
  • 1 pinch ground black pepper to taste (Elective)

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  1. Wash chicken thighs and perfectly dry with paper towels. Heat oil in the Instant Pot on “Saute” mode add chicken. Cook till toasted, about 6 minutes per side. Transfer chicken to a plate, keeping drippings in the pot.
  2. Add onion, celery, and mushrooms to the pot cook, and stir till soft, about 5 minutes. Add garlic; roast till scented, about 2 minutes. Place chicken back in the pot; add tomato paste and tomatoes. Peppering with herbs de Provence. Top with water and bouillon.
  3. Close and lock the cover. Chose high pressure according to maker’s directions. Permit 10 to 15 minutes for pressure to form. Cook for 11 minutes.
  4. Discharge pressure carefully by means of the quick-release technique rendering to company’s directions, about 5 minutes. Unlock and take out lid carefully, turning it away from you. Check chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Spice the chicken to taste with red pepper flakes and black pepper.

Instant Pot Jambalaya with Shrimp and Chicken ( Instant post Chicken Recipes )


  • 2 tablespoons olive oil, separated
  • 14 ounces Andouille sausage, cut up
  • 1 middle size onion, sliced
  • 2 cloves garlic, crumpled
  • 1 pound boneless skinless chicken breasts, cut into cubes
  • 2 stubbles celery, sliced
  • 1 (28 ounce) can chopped tomatoes
  • 1 pound raw medium shrimp, peeled and deveined
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon hot pepper sauce
  • 2 tablespoons sliced green onions

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  1. Turn on an Instant Pot and select the Saute function. Heat 1 tablespoon of olive oil and cook sausage pieces until toasted on both sides, 3 to 4 minutes. Take away sausage from pot and set aside.
  2. Add leftover olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add bell pepper, chicken, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add toasted sausage, cubed tomatoes with liquid, thyme, shrimp, salt, seasoned salt, hot pepper sauce, and pepper, and stir until well combined. Turn off Saute function. Close and lock the lid.
  3. Select high pressure according to creator’s directions; set timer 7 minutes. Let 10 to 15 minutes for pressure to build.
  4. Discharge pressure carefully using the quick-release method according to maker’s commands, about 5 minutes. Unlock and carefully remove the lid after the pressure has released completely.
  5. Serve jambalaya garnished with sliced green onions.

Instant Pot Thai Red Curry with Chicken


  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 2 cloves garlic, crushed
  • 1 stalk celery, sliced
  • 6 large red potatoes, chopped
  • ¾ cup cherry tomatoes, halved
  • ½ cup chopped carrots
  • 2 boneless chicken breasts, sliced
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons fish sauce
  • ½ cup water
  • ½ cup cold peas
  • 3 tablespoons red curry paste
  • 2 tablespoons brown sugar
  • 3 chicken bouillon cubes, crushed


  1. Heat olive oil in the pot of an electric pressure cooker such as Instant Pot on ‘Saute’ method. Add onion and garlic; saute till soft, about 3 minutes. Add celery and cook till bright green, about 2 minutes longer. Add cherry tomatoes, potatoes, and carrots. Stir to combine.
  2. Place chicken pieces on top of the sautéed vegetables. Drizzle coconut milk over chicken. Add fish sauce and let liquid to come to a boil, about 5 minutes. Mix in water, cold peas, curry paste, brown sugar, and crumpled bouillon cubes.
  3. Place lid on the pot and lock in place. Bring to high pressure according to manufacturer’s instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.

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