5 Easy Chicken Instapot Recipes You'll Love

If you're a fan of flavorful, tender chicken dishes that require minimal effort, then an Instant Pot is your new best friend in the kitchen. This blog post will guide you through five delectable Instant Pot chicken recipes that will surely become staples in your meal rotation. Each recipe ensures that you get a juicy, perfectly-cooked chicken dish with all the convenience of using your Instant Pot.

Instant Pot Whole Chicken

This Instant Pot whole chicken recipe is perfect for when you need a hearty meal for the whole family. Here’s how you can whip up this classic:

• Ingredients:
• 1 whole chicken (3-4 pounds)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• Optional: Lemon, garlic, herbs
• Instructions:
1. Season the chicken with salt and pepper, both inside and out.
2. Set Instant Pot to "Sauté" mode, heat oil, and sear chicken on all sides.
3. Pour in broth, add any optional flavors like lemon or garlic.
4. Secure the lid, set valve to sealing, and cook on High Pressure for 6 minutes per pound of chicken.
5. Do a natural release for 15 minutes, then quick release any remaining pressure.
6. Remove chicken, let it rest for a few minutes, then carve and serve.

💡 Note: Ensure the chicken is fully defrosted to achieve even cooking and proper pressure release.

Instant Pot Chicken and Rice

A comforting one-pot meal, this chicken and rice recipe is straightforward and delicious:

• Ingredients:
• 1 lb boneless chicken thighs or breasts
• 1 cup long-grain white rice
• 1.5 cups chicken broth
• 1 can cream of chicken soup
• 1 small onion, diced
• Seasonings (garlic powder, onion powder, salt, pepper)
• Instructions:
1. Mix rice with broth and soup in the Instant Pot.
2. Layer chicken on top, add seasonings.
3. Secure lid, set to sealing, and cook on High Pressure for 8 minutes.
4. Allow a 10-minute natural pressure release, then quick release.
5. Fluff rice with a fork, stir, and serve hot.

Instant Pot Butter Chicken

Capture the rich flavors of Indian cuisine with this Butter Chicken recipe:

• Ingredients:
• 2 lbs chicken, cut into bite-sized pieces
• 1/2 cup yogurt
• 1 tablespoon ginger-garlic paste
• 2 tablespoons garam masala
• 1 cup tomato puree
• 1 cup heavy cream
• 4 tablespoons butter
• Fresh cilantro for garnish
• Instructions:
1. Marinate chicken in yogurt, ginger-garlic paste, and half of the garam masala for at least 30 minutes.
2. Set Instant Pot to sauté, melt butter, and cook onions until translucent.
3. Add tomato puree and remaining spices, cook for a couple of minutes.
4. Add the marinated chicken, secure lid, and cook on High Pressure for 10 minutes.
5. Release pressure naturally for 10 minutes, then quick release.
6. Stir in cream, adjust seasonings, and garnish with cilantro.

💡 Note: Use full-fat yogurt to prevent curdling in the high heat of the Instant Pot.

Instant Pot Chicken Soup

There’s nothing more comforting than a bowl of chicken soup, and this Instant Pot version is both quick and nourishing:

• Ingredients:
• 1 whole chicken (cut up) or bone-in pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 6 cups chicken broth
• Seasonings (salt, pepper, thyme, bay leaf)
• Instructions:
1. Set Instant Pot to sauté, sauté onion until soft, then add garlic.
2. Add the rest of the ingredients to the pot.
3. Secure lid, cook on High Pressure for 15 minutes if using cut-up chicken, or 25 minutes for a whole chicken.
4. Allow natural release for 10 minutes, then quick release.
5. Shred the chicken, remove bones if necessary, and serve hot.

Instant Pot Chicken Pot Pie

Turn comfort food into an effortless meal with this Instant Pot Chicken Pot Pie recipe:

• Ingredients:
• 2 lbs boneless chicken breasts
• 1 cup frozen peas and carrots
• 1 can condensed cream of chicken soup
• 1 cup chicken broth
• 1/2 teaspoon poultry seasoning
• Refrigerated pie crust
• Instructions:
1. Add chicken, broth, and seasonings to the Instant Pot, then layer peas and carrots on top.
2. Secure lid, set to sealing, and cook on High Pressure for 8 minutes.
3. Allow natural release for 10 minutes, then quick release remaining pressure.
4. Remove chicken, shred, and stir back into the soup mixture.
5. Transfer mixture to an oven-safe dish, top with pie crust, bake until golden, or use the Instant Pot with the "Air Fry" lid if equipped.

💡 Note: You can prepare a biscuit topping instead of pie crust for a twist on the traditional pot pie.

In summary, these five Instant Pot chicken recipes offer a variety of flavors and textures, all simplified through the magic of pressure cooking. Whether you're in the mood for an entire roasted chicken, a creamy soup, or a comforting pot pie, the Instant Pot streamlines the process, making gourmet meals accessible any day of the week. The key to success with these recipes lies in the uniform cooking environment of the Instant Pot, which ensures even moisture distribution, resulting in tender and flavorful chicken dishes. Remember, the Instant Pot isn't just about convenience; it's also about the ability to infuse your meals with deep, rich flavors in less time than traditional cooking methods would require.

Can I make these recipes ahead of time?

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Yes, most of these recipes can be made ahead of time. You can store the cooked chicken in an airtight container in the fridge for up to 3-4 days or freeze it for longer storage. Just ensure to reheat thoroughly before serving.

Do I need to adjust cooking times for frozen chicken?

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Absolutely. When using frozen chicken, increase the cooking time by about 50% to ensure the chicken cooks through safely. Always check the internal temperature to reach at least 165°F (74°C).

Can I use chicken with skin on in these recipes?

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While skin-on chicken can add flavor, the skin might not crisp in the Instant Pot due to the moist cooking environment. Consider removing the skin after cooking or broiling it for a crispy finish.

How do I prevent overcooking in the Instant Pot?

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Use natural release where possible, as this allows the heat and pressure to dissipate slowly, preventing overcooking. Also, cook on high pressure for the minimum time necessary and check doneness before releasing any remaining pressure.