It happens every single week – I glance over at the time and I should have fed my kids about 30 minutes ago. Our week days are so chaotic! Thankfully my Instant Pot is damn good at saving my butt and helping me get my kids fed. What other kitchen device can go from frozen to dinner on the table in under an hour? My Instant Pot is my sanity saver and in our home chicken meals are by far my kids favorite (that should read – my kids will eat chicken for dinner without a battle…)

Instant Pot Chicken Recipes

Below you will find all of our favorite Instant Pot Chicken Recipes that we have shared on the site! Make sure to pin this page and check back frequently because we will be adding in more delicious meal ideas weekly!

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Instant Pot Chicken Tikka Masala

Chicken Tikka Masala is one of the most popular Indian dishes ordered in American restaurants. This simple Instant Pot Chicken Tikka Masala has a thick. Chicken Masala is fantastic with bastami rice and naan bread. Actually, most of the time when I make this at home I completely skip the rice and just eat it with naan bread…I might be slightly addicted to naan 😉 When I make this for the kids they prefer just a simple white rice. If you would like to make your rice in the Instant Pot we have two simple tutorials you can follow: This chicken masala (or butter chicken in some circles) is extremely easy to make and a family friendly meal. If your kids have not yet tried Indian food, chicken masala is a great dish to introduce to them. While chicken masala is “spicy” it is not spicy in the sense of hot. Instead it is filled with savory rich creamy flavors that most kids will love. When we first introduced butter chicken to my kids they were a bit hesitant. Now chicken tikka masla is frequently requested here. And cooking chicken masala in the pressure cooker couldn’t be easier! Alrighty y’all, let’s get cooking!

Ingredients

2 lbs. boneless chicken breasts cut in bite-sized chunks
1 large onion finely chopped
¼ cup curry powder
1 tsp ground or whole cumin
1 tbsp. ground or finely chopped fresh ginger
1 can coconut cream (preferred, or coconut milk)
1 tsp salt
1 small can of tomato sauce (optional)
2 tbsp. salt

Instructions

Turn pot to sauté mode. Place cumin and ginger in dry pot. Stir fry for about 1 minute. Do not let ingredients brown.
Add oil and onion, sauté until translucent.
Add chicken, salt and curry powder stir to mix all ingredients well, half cooking chicken.
Pour coconut milk and stir. Add tomato sauce to reduce spice if you wish.
Cover, lock pressure cooker and set to cook on high pressure for 10 minutes.

Nutrition

Calories: 1176 cal
Fat: 28 g
Carbs: 14 g
Protein: 208 g

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Instant Pot Garlic Herb Chicken Breast

(This instant pot garlic herb chicken breast recipe is so quick and simple to make, it’s the perfect instant pot chicken dinner recipe!) It happens.

It happens every time.

4 PM and the kids start asking the dreaded question… “What’s for dinner?”

Then I have to face the facts that I forgot to pull anything out of the freezer.

And that my kids don’t actually want cold cereal or pb&js for dinner.

Can you relate? I know I can!

Well, instead of panicking, now I don’t have to stress. Because you can use your instant pot to cook chicken breast that’s frozen!

That’s right, pop a frozen chicken breast in the Instant Pot and you’ll have dinner in no time!

And one of my very favorite recipes that’s quick and easy to do when it’s 4 pm and you haven’t even thought about dinner yet is this Instant Pot Garlic Herb Chicken Breast Recipe!

Ingredients

1.5 Cup Long Grain Basmati Rice
2 Cup Chicken Stock
1 tbsp Oil
2 tbsp Butter
1 large Onion
1.5 tbsp Garlic Minced
1.5 tbsp Mixed Herb (Oregano,Thyme,Parsley)
½ tspn Chili Powder (adjust as per taste)
1 tbsp Paprika
Salt to taste
Pepper to taste
Grated Parmesan to serve

To Season Chicken

5-6 Chicken Thighs With Bone
½ tspn Chili Powder adjust as per taste
1 tbsp Lemon Juice
1 tspn Salt
½ tspn Pepper

Instructions

First measure rice. Wash it until the water runs clear. Add enough water to soak the rice and keep it aside. Don’t soak rice for more than 15-20 minutes.
Measure the Stock required for cooking rice and keep it warm(to fasten the cooking process).
To the Chicken thighs add salt, pepper, chilli powder, lemon juice. Mix well. Keep aside while you are preparing other ingredients.
Turn on the Instant Pot and put it in Saute Mode.
When the Instant Pot is pre-heated, add Oil.
Add seasoned Chicken Thighs to the pot and sear it 2-3 minutes on each side. Once they look light golden brown and crispy, remove and keep aside.
Add butter to the pot, followed by chopped Onion. Saute until Onion looks soft and translucent.
Add Chopped garlic and cook for another 30 seconds. Add herbs, Paprika, Chilli powder. Mix well.
Drain any extra liquid and add soaked rice.
Gently stir for 2-3 minutes roast rice. (This step is optional, You can directly skip to the next step.)
Pour in warm stock or water. Season it with salt and pepper.
Arrange seared Chicken thighs in a single layer. Add any extra liquid that would have come from Chicken thigh while resting.
Switch Instant Pot to manual mode. Set the timer for 8 mins. And let the Instant Pot do its job.
When the timer is off, let the pressure release naturally for 8-10 minutes. Then release pressure using back of a spoon manually.
Once the pressure is released completely, open the lid and let it rest for another 10 minutes.
Using a slotted spoon or fork separate rice grain gently.
While serving sprinkle some parsley and parmesan cheese.

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Instant Pot Buffalo Chicken Sandwiches

If you love buffalo chicken, then you must try these Instant Pot Buffalo Chicken Sandwiches! These quick chicken sandwiches are full of flavor and fun! I absolutely love quick and easy recipes, and this buffalo chicken recipe is exactly that. I love that there are less than 5 ingredients in this recipe – chicken, Frank’s hot sauce, and ranch seasoning mix. The buffalo shredded chicken is also great on more than just sandwiches! I love this shredded chicken on top of salads and my kids love them in wraps or in quesadillas. But, be warned – this buffalo chicken definitely comes with a kick. When I make these for my kids I add in 1/2 stick of butter or 1 package of cream cheese to bring the spice down a bit. You could also ease up on the amount of wings sauce or give a milder sauce a try. Buffalo Wild Wings has a fantastic flavor pack with some milder options – we love the Asian Zing! Alrighty y’all, let’s get cooking!

INGREDIENTS

2 tbsp.

extra-virgin olive oil4

boneless skinless chicken breasts (about 2 lb.)

Kosher salt

Freshly ground black pepper2 tsp.

ranch seasoning 3/4 c.

low-sodium chicken broth1/2 c.

hot sauce, plus more for serving4 tbsp.

melted butter 4 c.

coleslaw mix1/3 c.

ranch dressing12

slider buns, split and lightly toasted1/2 c.

crumbled blue cheese

DIRECTIONS

Season chicken with salt and pepper. Set Instant Pot to Sauté and heat oil. Once hot, add chicken breasts. Working in batches, cook chicken on both sides until golden, 3 minutes per side, then transfer to a plate.
Turn off Sauté function and add broth to pot. Use a wooden spoon to scrape and deglaze bottom of pot.
Sprinkle both sides of chicken with ranch seasoning and place into pot. Lock lid and set to Pressure Cook on high for 5 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
Using two forks, shred chicken in pot, then drain broth. Add hot sauce and butter to chicken and toss to coat.
Toss coleslaw mix with ranch dressing. Top bottom buns with shredded chicken, coleslaw, more hot sauce, and blue cheese.

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Instant Pot Thai Peanut Chicken Recipe

This Instant Pot Thai Chicken recipe is one of the most requested dinners in our house. I never in a million years expected my kids. When it comes to this recipe there are a couple tricks to keep in mind. When cooking in a pressure cooker, meals can come out a tad on the watery side. This can be caused because of many different reasons, and this recipe has no exception. I have found that we tend to run into this when we use good chicken. One trick to combat a watery pressure cooker meals is to cook in rice or pasta after you have cooked your meal. This tends to be what I do whenever I open our Instant Pot lid and dinner looks too watery. However, this trick is one that you need to be able to eyeball, so if you are new to pressure cooking I wouldn’t recommend it as there is a really high chance that you will end up with crunchy rice or noodles. An easier trick is to add in some cornstarch after cooking your meal. And AFTER is key. If you try to include cornstarch before cooking you will end up with a burn notice. To do this simply add in a tablespoon at a time, after cooking, and mix it in. Or for an even easier option, you could just simply boil the excess water off by stirring constantly while on sauté mode until the liquid is reduced.

Ingredients

2 T. sesame oil
2 lbs. boneless, skinless chicken thighs
2/3 c. chicken broth
¼ c. sugar-free peanut butter
¼ c. gluten-free soy sauce or coconut aminos
2 T. fresh lime juice
2 T. honey, preferably local
1½ T. Sriracha sauce
2 t. fresh ginger
1 t. garlic powder
Sea salt and black pepper, to taste

Garnish:

Fresh cilantro, chopped
½ c. roasted peanuts, chopped
3-4 green onions, cut into thin slices

Instructions

Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.
Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
Add metal rack to the Instant Pot and place the browned chicken thighs on top.
Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.
Optional: To thicken sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.
Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.
Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides. Enjoy

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Instant Pot Jambalaya Recipe

There is nothing better after a long day than a bowl of Instant Pot Jambalaya with a cold sweet tea for dinner. This jambalaya with.

It is slightly different than cooking white rice in the instant pot. If you are not a brown rice fan, simply switch it for white rice and viola you are good to go!

I personally love to make our Instant Pot Jambalaya with Chicken, Andouille Sausage, and Shrimp.These three items though are completely optional so feel free to leave any them out if you desire. I know when I tend to make this for my kids we leave out the shrimp and it tastes just as delicious.

One item though that you cannot leave out is the Tony Chacheres Creole Seasoning. It definitely adds a depth of flavor that you shouldn’t skip!

Alrighty y’all, let’s get cooking!

Ingredients

1 case sausage
½ lb. raw large shrimp (optional)
1 lb. chicken cut into bite sized chunks
1 medium onion finely diced
3 medium bell peppers, finely diced
1 tbsp. creole seasoning
½ tsp salt
1 can crushed tomatoes
2 ½ cups chicken broth
1 ½ cup rice, white or brown
1 tbsp. oil

Instructions

Set pot to sauté mode to heat oil.
Add chicken, creole seasoning and salt to heated oil. Brown chicken, remove and set aside.
Place onions and bell peppers in pot. Cook until translucent.
Return chicken to pot. Add rice, crushed tomatoes and chicken broth. Mix well.
Cover and set pot to rice. “High Pressure” at 12 minutes for white rice or 22 minutes for brown rice.
Quick release. Add sausage in a layer on top of rice. Then if desired, place shrimp in a layer on top of sausage.
Set pot to cook on manual mode for 2 minutes.
Once cooking is done, natural or quick release. Fluff rice, mixing sausage and shrimp well with rice.

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Instant Pot Buffalo Chicken Dip

Football season is upon us! This Instant Pot Buffalo Chicken Dip Recipe is one of my favorite go to’s for game days. It is the

When it comes to buffalo chicken dip, the hubs and I cannot quite agree. I love my dips with ranch dressing while he loves to make this instant pot buffalo chicken dip with blue cheese.

If you are like me and one that avoids blue cheese, you can still make this pressure cooker buffalo chicken dip – just simply leave the blue cheese crumbles out when making it.

When it comes to picking sides to serve this dip with, the sky’s the limit. Some of our favorites are:

Celery Sticks
Fritos Scoops
Pita Chips
Tortilla Chips
Club Crackers
Ritz Crackers
French Bread
Pretzel Sticks

Really you can pair it well with just about any chip and some veggies! My kids even like this on cucumbers…I haven’t been brave enough to try that though?

When it comes to picking out a hot sauce for this instant pot buffalo chicken dip, just about any hot sauce will work. I stick to Frank’s Hot Sauce because it has been tried and approved by my family, but y’all can definitely play around with different brands.

Just be aware that different brands will result in different heat levels

Alrighty – let’s get cooking!

Ingredients

2 lbs. boneless, skinless chicken breasts
Salt and black pepper, to taste
½ c. chicken broth
3 stalks celery, very finely chopped
2 8-oz. packages cream cheese
¾ c. Frank’s hot sauce
1 small jalapeno pepper, finely minced
6 oz. crumbled blue cheese, divided
1 c. Mozzarella cheese, finely shredded
3 green onions, tops sliced (optional)
1 small jalapeno, sliced (optional)

to serve:

Celery stalks
Carrot sticks

Instructions

Season chicken breasts with salt and black pepper, to taste.
Add chicken breasts, broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese to the Instant Pot.
Cover, vent seal, and cook on “Slow Cook” for 2 hours.
30 minutes before serving, remove lid and shred chicken using two forks.
Add shredded Mozzarella cheese and stir to combine.
Add cover and continue cooking until cheese is completely melted.
Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired.
Keep warm and serve with celery stalks and carrot sticks.

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Instant Pot Italian Tomato Chicken & Penne Pasta

(This Instant Pot Italian Tomato Chicken & Penne Pasta is a one-way ticket to memory lane. A hearty meal just like the one my Nana.

This Instant Pot chicken & pasta recipe leaves your penne perfectly al dente, just like my Nana’s!

Instant Pot Italian tomato, chicken, & penne pasta is the perfect comfort food whenever you need a hearty meal in a hurry!

Get home from a bad day at work?

Exhausted after driving the kids to roughly 247 sports practices?

Feeling overwhelmed and just want time to slow down?

Make this Instant Pot chicken & pasta recipe!

Doesn’t that just look like home?

Do yourself (and your family!) a favor and make this Instant Pot Italian tomato chicken & penne tonight for dinner…

Don’t worry, you can thank me later!

The wooden turner is a game-changer for anyone who uses an Instant Pot regularly… I use it pretty much every single day.

Ingredients

2 lbs. boneless chicken breast or thighs
1 sachet dry Italian dressing
1 can crushed tomatoes
1 ½ cup dry penne pasta
1 tbsp. olive oil
Water
1 stackable inner pot

Instructions

In stackable pot, add dry pasta, olive oil and enough water to cover pasta plus about ¼ inch over the top. Stir to mix well and add lid to the stackable pot.
Sprinkle Italian dressing over chicken.
Place chicken into pot.
Mix 1 cup water with crushed tomatoes. Pour over chicken.
Put inner pot on top of chicken. Cover and lock lid.
Set pot to cook on high pressure for 10 minutes. Quick release.
Remove inner pot with pasta and then the chicken from pot. Leave the remaining liquid in pot.
Set pot to sauté mode. Bring liquid to boil. Boil off excess water to create the sauce.
Add pasta to sauce. Mix well. Serve with chicken.

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Instant Pot Chicken Tortilla Soup

Inside: Kick your feet up, relax, and welcome summer with this easy to make Chicken Taco Soup. If you ask us, this is the best

Anyways, while on vacation we went to this little hole in the wall restaurant (the best types to find when you are on vacation) and I had the most heavenly bowl of chicken taco soup.

It was so good that when I finally got back home to the frozen north and started craving a warm Tex-Mex soup, I knew I needed to recreate it.

And so I tried to make this Tex-Mex chicken soup in my pressure cooker, and the first couple of times it was a total flop. The texture was right but the flavor was just missing something.

Then I realized I was cooking without cilantro.

Y’all that’s like failing Tex-Mex 101.

Seriously, cilantro.

Then came round two, and viola, we had nailed down the Instant Pot chicken tortilla soup recipe!

Alrighty y’all, enough of my rambling. Let’s get cooking

Ingredients

For the Soup:

6 boneless, skinless chicken thighs
2 tablespoons canola oil
2 tablespoons butter, unsalted
1 onion, diced
2 cloves garlic, minced
1 can Fire-roasted Rotel tomatoes, or regular Rotel Tomatoes *See note
1 can (10 ¾ ounces) beef broth
1 can (10 ¾ ounces) chicken broth
1½ cups water
1½ cups tomato juice
3-4 cups cubed cooked chicken
1 teaspoon chili powder
1 teaspoon ground cumin
Juice from ½ lime
2 tablespoons Worcestershire Sauce
1 tablespoon bottled steak sauce
1 can black beans, drained and rinsed
1 can corn
¼ cup chopped fresh cilantro

To Serve:

Squeeze of fresh lime juice
Tortilla chips or strips
Fresh cilantro, chopped
Sour Cream
Avocado Slices

Instructions

For the Soup:

Set the Instant Pot to Sauté. After 1 minute, add the diced onion and cook until the onion has softened and is translucent. Add the minced garlic and set the Instant Pot to Keep Warm/Cancel.
Set the chicken thighs on top of the onion/garlic mixture and add all the remaining soup ingredients on top of the chicken.
Set the Instant Pot to SOUP and adjust the timer to 10 minutes with a 10-minute natural release. After 10 minutes of natural release, place a clean dishcloth over the valve and turn the valve to quick release. When the red button (float valve) goes down, the lid is safe to open.
Use tongs to transfer the meat to a cutting board and cut the chicken into 1-inch chunks (or use two forks to shred the chicken).
Add the chicken back to the soup and serve.

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Instant Pot Creamy Chicken Rice Soup

This creamy chicken and wild rice soup is my go-to recipe for rainy spring days!

It’s smooth and tasty, and it takes only a few minutes to throw together in the Instant Pot.

I can have healthy creamy chicken and wild rice soup ready for lunch even on the busiest days.

It also makes the perfect dinner after soaking in the rain at your kids’ sports practices.

Once you make this creamy chicken, mushroom, and wild rice soup for your family, get ready. They’ll be begging to make it a regular part of your Instant Pot meal plan!

You won’t mind too much, though, trust me.

Partly because you’ll think it’s so delicious yourself, and partly because it takes less than 15 minutes start to finish!

Serve it with some bread on the side, and you’ve got a complete meal in almost no time.

This pressure cooker chicken and rice soup is bound to warm you right up on rainy days, so that you can spend your time enjoying your book or a good movie with the family.

(Is it just me, or does rain make you want to watch Harry Potter too?!)

The point is: In just fifteen minutes, you can have Instant Pot creamy chicken and rice soup ready for your whole family to enjoy.

And the leftovers make a great lunch for the next day… If you can keep from eating the whole thing, that is!

Ingredients

1 tbsp. cooking oil
2 piece chicken breast cut into bite sized chunks
1 tsp chopped garlic
1 tsp salt
¼ tsp black pepper
1 cup uncooked rice (washed)
1 cup chicken broth (or 1 tsp chicken base + 1 cup water)
½ cup heavy cream
2 cups carrots, diced
1 cup mushrooms, sliced

Instructions

Set pressure cooker to sauté mode. Once hot, heat cooking oil. Add garlic, salt, pepper and cut chicken. Stir until chicken is about half cooked.
Add uncooked rice, chicken broth. Mix well. Cover and set pressure cooker to cook on high pressure for 8 – 10 minutes. Allow longer if using wild rice.
Quick release. Add cream, stir.
Add carrots and mushrooms. Cover and cook on high pressure for another 2 minutes.
Quick release, serve hot.

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Instant Pot Chicken Alfredo

Inside: This Easy Instant Pot Chicken Alfredo Recipe will quickly become one of your family staples! This homemade Alfredo sauce on top of fettuccine noodles and tender chicken with broccoli is one meal your kids will ask you to make over and over again!

INGREDIENTS:

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
3 cloves garlic, minced
1/4 cup dry white wine
2 cups chicken stock
1 cup heavy cream
8 ounces fettuccini noodles, broken in half
3 ounces freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Set a 6-qt Instant Pot to the high saute setting. Melt butter; add chicken, and cook, stirring often, until golden brown, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute; set aside chicken.
Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in chicken stock, heavy cream and pasta; top with chicken. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir pasta; let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.
Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.
Serve immediately, garnished with parsley, if desired.

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Easy Instant Pot Chicken Fajitas

Inside: These easy Instant Pot chicken fajitas are DELICIOUS, and they’re done in less than thirty minutes! This is the perfect easy Instant Pot dinner

Ingredients

▢2 large chicken breasts sliced thinly
▢1 large onion sliced
▢1 red bell pepper sliced
▢1 yellow bell pepper sliced
▢1 green bell pepper sliced
▢1 tablespoon vegetable oil optional – for taste
▢3 tablespoons fajita seasoning
▢¼ cup (60 ml) water

Equipment

Instant Pot

Instructions

Place all of the ingredients in the Instant Pot, mix everything so that the chicken and the peppers are well coated in the spices.
Seal the lid, and make sure that the valve is in sealing position. Choose manual or pressure cooker on high for 4 minutes. Once the cooking is finished, do a quick release and serve on warmed tortilla bread (Use gluten-free tortillas if following GF diet) with pico de galo (or simple tomato onion salad), avocado, cilantro leaves, and lime or lemon juice.

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Simple Instant Pot Hawaiian Chicken

Inside: Take a tropical break from winter with this Instant Pot Hawaiian Chicken. This simple Instant Pot recipe for chicken with pineapple is kid friendly

Ingredients

2 lbs chicken breasts boneless, skinless, diced
1 c pineapple juice
1 c pineapple tidbits
1/3 c soy sauce
1 tbsp garlic minced
1/2 tbsp ginger minced
1 tbsp rice vinegar
1/2 c ketchup
1/3 c brown sugar
1.5 tbsp Sriracha makes it cut down the sweetness, but not spicy, add more if you want heat
1/2 onion diced, optional
3 tbsp cornstarch + 3 tbsp of hot liquid from pot to thicken at end

Instructions

Put your diced (bite size) pieces of chicken as well as all other ingredients in the list into your pressure cooker (except for the cornstarch, we will use that later).
Stir together so chicken is coated well.
Close lid and steam valve and set to high pressure for 6 minutes.
Do a quick release, turn off/cancel button, and then press saute button.
In a small bowl whisk together 3 tbsp of cornstarch + 3 tbsp of the hot liquid inside your pot. Pour this mixture in.
Mixture should now be bubbling. Stir and bubble for about 1 minute, then turn pot off.
Sauce will have thickened a bit, and will continue to thicken as it sits for a few more minutes.
Serve as is or on top of rice, enjoy!

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Instant Pot Chicken Noodle Soup

Inside: This Instant Pot Chicken Noodle Soup recipe will keep you warm on even the coldest days! No need to slave over a hot oven

Ingredients

2 boneless skinless chicken breasts
2 tbsp olive oil
1/4 tsp salt and pepper
2 carrots sliced
2 stalks celery sliced
1/4 onion diced
48 ounces chicken broth
2 c uncooked egg noodles
1/4 tsp basil
1/4 tsp oregano

Instructions

Add olive oil and chicken breasts to your Instant Pot.
Pressure cook chicken for 10 minutes. Quick release.
Turn the Instant Pot off and add chicken broth, carrots, celery, onion, uncooked noodles, and spices.
Put lid on IP, close valve and set to manual, pressure, high for 4 minutes.
Use natural release once done. As soon as steam is released carefully lift lid and enjoy!

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Instant Pot Southwest Chicken Power Bowl

This Instant Pot Southwest Chicken Power Bowl is hands down my favorite go to lunch. It is the perfect pick me up on those days

Ingredients

4-5 Skinless Boneless Chicken
1 packet Taco Seasoning
1 15 oz Can Black Beans Drained and Rinsed
1 12 oz Bag Frozen Corn
1 Jar Mild Salsa
3 Cups uncooked brown rice rinsed
3 Cups Chicken Broth
Cheddar Cheese Shredded
Cilantro Optional
Sour Cream Optional

Instructions

Place Frozen Chicken Breasts in Bottom of Pressure Cooker.
Add Taco Seasoning on top.
Add Beans and Corn.
Then pour salsa on top.
Add rinsed rice and chicken broth.
Cook on manual setting for 12 minutes, it will take time to get to correct pressure. When timer goes off, let pressure release naturally or use the quick release.
Once the pressure has been released remove the lid. (Use caution when removing lid) Shred Chicken.
Serve immediately.
Top with cheddar cheese. Add optional ingredients.

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Quick Leftover Instant Pot Chicken Pizza

Inside: This Instant Pot buffalo chicken pizza recipe is the absolute best way to use leftovers in the Instant Pot! Even the pickiest families will

Ingredients

2 pounds boneless skinless chicken breast
1 jar pizza sauce
1/4 cup red onion chopped
1 teaspoon olive oil
1/2 cup green pepper chopped
1/2 cup black olives
1/4 cup pepperoni
1/2 cup mozzarella cheese shredded
1/2 cup cooked mushrooms

Instructions

Set your Instant pot to saute. add olive oil and onions and saute the onions until they are translucent.
Turn off saute setting.
Add chicken to Instant Pot
Add pizza sauce, green pepper, olives and pepperoni
Close lid to Instant pot and seal. Cook on high pressure for 10 minutes.
Remove lid after it is done cooking and top with cheese.

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Easy 20-Minute Instant Pot Chicken Corn Chowder

This easy Instant Pot Chicken Corn Chowder is the perfect pressure cooker chicken corn chowder recipe to use on busy nights when you need comfort. The weather outside is getting chilly, and the everyday hustle and bustle is just getting crazier. Is it just me? I feel like I am spending half my time running around from taking the kids to football practice, grabbing the last thing they need for their science project from the store, and all of the get-togethers this time of year… Then I’m spending the other half of the time FREEZING because it’s so dang cold! What’s a busy mom to do? I’ll tell you what. Make the ultimate comfort food for dinner… Instant Pot Chicken Corn Chowder! This pressure cooker chicken corn chowder recipe is sure to knock your socks off, and bonus: it’s totally kid-friendly too. Even my super picky eaters ask for seconds with this yummy dinner!

Ingredients

2 tablespoons butter
1/2 cup onion chopped
1/2 cup celery chopped
1 jalapeño pepper, seeded and deveined finely chopped (for less heat use a poblano or regular bell pepper for no heat)
3 tablespoons all purpose white flour
1 cup potato cubed, any variety
2 cups cooked chicken cubed or shredded
1 1/2 cups corn fresh, frozen or canned (drained)
1 14 ounce canned cream corn
1 teaspoon Thyme dried or fresh 2 teaspoons
3 cups milk whole or 2% (skim not recommended)

Instructions

In dutch oven or soup pot melt butter. Add onion, celery and jalapeno. Saute’ until just crisp tender. About 3-4 minutes.
Sprinkle flour over vegetables and stir until no flour remains visable.
Add potatoes and remaining ingredients. Bring to a simmer and serve!

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