Insta Pot Chicken Recipes

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Insta Pot Chicken Recipes

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Insta Pot Chicken Recipes

Delicious Instant Pot Chicken Recipes

Cooking chicken in an Instant Pot is a game-changer for quick and flavorful meals. Here are some fantastic Instant Pot chicken recipes that will make weeknight dinners a breeze.

1. Instant Pot Chicken Curry

Ingredients:

  • Chicken Thighs: 1 kg, boneless and skinless, cut into pieces
  • Onion: 1 large, finely chopped
  • Garlic: 4 cloves, minced
  • Ginger: 1-inch piece, grated
  • Tomato Puree: 1 cup
  • Coconut Milk: 1 cup
  • Chicken Broth: 1/2 cup
  • Olive Oil: 2 tablespoons
  • Garam Masala: 1 teaspoon
  • Turmeric Powder: 1/2 teaspoon
  • Cumin Powder: 1 teaspoon
  • Coriander Powder: 1 teaspoon
  • Red Chili Powder: 1/2 teaspoon (adjust to taste)
  • Salt: to taste
  • Fresh Cilantro: for garnish

Instructions:

  1. Set the Instant Pot to ‘Sauté’ mode and add olive oil.
  2. Sauté the chopped onion until golden brown, then add garlic and ginger. Cook for another 2 minutes.
  3. Add the tomato puree and cook until the oil separates from the mixture.
  4. Stir in the spices: garam masala, turmeric, cumin, coriander, red chili powder, and salt. Cook for 1 minute.
  5. Add the chicken pieces and stir to coat them with the spice mixture.
  6. Pour in the chicken broth and coconut milk, and mix well.
  7. Close the lid, set the valve to sealing, and cook on ‘Pressure Cook’ (or ‘Manual’) for 10 minutes.
  8. Allow a natural pressure release for 10 minutes, then quick release the remaining pressure.
  9. Garnish with fresh cilantro and serve with rice or naan.

2. Instant Pot Chicken Alfredo

Ingredients:

  • Chicken Breasts: 4 boneless, skinless, cut into chunks
  • Fettuccine: 8 ounces
  • Heavy Cream: 1 cup
  • Chicken Broth: 2 cups
  • Parmesan Cheese: 1 cup, grated
  • Garlic: 4 cloves, minced
  • Butter: 2 tablespoons
  • Salt: to taste
  • Black Pepper: to taste
  • Fresh Parsley: for garnish

Instructions:

  1. Set the Instant Pot to ‘Sauté’ mode and melt the butter.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the chicken chunks, season with salt and pepper, and sauté until lightly browned.
  4. Break the fettuccine in half and lay it over the chicken.
  5. Pour in the chicken broth and heavy cream, making sure the pasta is submerged.
  6. Close the lid, set the valve to sealing, and cook on ‘Pressure Cook’ (or ‘Manual’) for 8 minutes.
  7. Quick release the pressure, then stir in the Parmesan cheese until melted and creamy.
  8. Garnish with fresh parsley and serve immediately.

3. Instant Pot Chicken Tacos

Ingredients:

  • Chicken Breasts: 4 boneless, skinless
  • Taco Seasoning: 2 tablespoons
  • Chicken Broth: 1 cup
  • Salsa: 1 cup
  • Olive Oil: 1 tablespoon
  • Corn or Flour Tortillas: for serving
  • Toppings: diced onions, chopped cilantro, sliced avocado, shredded cheese, lime wedges

Instructions:

  1. Set the Instant Pot to ‘Sauté’ mode and add olive oil.
  2. Season the chicken breasts with taco seasoning and sear on both sides until lightly browned.
  3. Add the chicken broth and salsa to the pot.
  4. Close the lid, set the valve to sealing, and cook on ‘Pressure Cook’ (or ‘Manual’) for 10 minutes.
  5. Allow a natural pressure release for 10 minutes, then quick release the remaining pressure.
  6. Remove the chicken and shred it using two forks.
  7. Return the shredded chicken to the pot and mix with the remaining sauce.
  8. Serve in tortillas with your favorite toppings.

4. Instant Pot Chicken and Rice

Ingredients:

  • Chicken Thighs: 4 boneless, skinless
  • Long Grain Rice: 1 cup
  • Chicken Broth: 1 1/2 cups
  • Carrot: 1 large, diced
  • Peas: 1 cup, frozen
  • Onion: 1 medium, finely chopped
  • Garlic: 3 cloves, minced
  • Olive Oil: 2 tablespoons
  • Salt: to taste
  • Black Pepper: to taste
  • Paprika: 1 teaspoon
  • Fresh Parsley: for garnish

Instructions:

  1. Set the Instant Pot to ‘Sauté’ mode and add olive oil.
  2. Sauté the chopped onion and garlic until fragrant.
  3. Add the chicken thighs, season with salt, pepper, and paprika, and sear on both sides until lightly browned.
  4. Add the rice, diced carrot, and chicken broth, stirring to combine.
  5. Close the lid, set the valve to sealing, and cook on ‘Pressure Cook’ (or ‘Manual’) for 10 minutes.
  6. Quick release the pressure, then stir in the frozen peas.
  7. Let the mixture sit for a few minutes to heat the peas through.
  8. Garnish with fresh parsley and serve hot.