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Healthy Instant Pot Chicken Recipes
Healthy Instant Pot Chicken Recipes
Using an Instant Pot to prepare meals is a convenient and efficient way to cook delicious and healthy dishes. Here are some healthy chicken recipes that you can make in your Instant Pot. These recipes are low in fat, high in protein, and packed with nutrients.
Benefits of Using an Instant Pot
- Time-Saving: Cooks food quickly, making it perfect for busy schedules.
- Retains Nutrients: The pressure cooking method helps preserve the vitamins and minerals in food.
- Versatile: Can be used for sautéing, slow cooking, pressure cooking, and more.
- Energy Efficient: Uses less energy compared to traditional cooking methods.
Instant Pot Chicken and Quinoa
Ingredients:
- 1 lb boneless, skinless chicken breasts (cut into chunks)
- 1 cup quinoa (rinsed)
- 2 cups low-sodium chicken broth
- 1 cup diced tomatoes
- 1 cup black beans (drained and rinsed)
- 1 cup corn kernels
- 1 red bell pepper (diced)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro (chopped, for garnish)
Instructions:
- Sauté the Chicken: Turn on the Instant Pot and select the “Sauté” function. Add the chicken and cook until browned on all sides. Remove and set aside.
- Cook the Quinoa: Add the quinoa, chicken broth, diced tomatoes, black beans, corn, bell pepper, cumin, chili powder, garlic powder, salt, and pepper to the Instant Pot. Stir to combine.
- Pressure Cook: Place the chicken on top of the mixture. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 10 minutes.
- Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then do a quick release.
- Serve: Fluff the quinoa with a fork and serve the chicken and quinoa mixture. Garnish with fresh cilantro.
Instant Pot Lemon Garlic Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 lemon (zested and juiced)
- 4 garlic cloves (minced)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions:
- Sauté the Chicken: Turn on the Instant Pot and select the “Sauté” function. Add the olive oil and chicken breasts, cooking until browned on both sides. Remove the chicken and set aside.
- Make the Sauce: Add garlic to the Instant Pot and sauté until fragrant. Add chicken broth, lemon zest, lemon juice, oregano, thyme, salt, and pepper. Stir to combine.
- Pressure Cook: Return the chicken to the pot. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 8 minutes.
- Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then do a quick release.
- Serve: Serve the chicken with the lemon garlic sauce. Garnish with fresh parsley.
Instant Pot Chicken and Vegetable Soup
Ingredients:
- 1 lb boneless, skinless chicken thighs (cut into chunks)
- 1 tbsp olive oil
- 1 onion (diced)
- 3 garlic cloves (minced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 1 zucchini (sliced)
- 1 can diced tomatoes (14.5 oz)
- 4 cups low-sodium chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh spinach (2 cups)
- Fresh parsley (chopped, for garnish)
Instructions:
- Sauté the Chicken: Turn on the Instant Pot and select the “Sauté” function. Add the olive oil and chicken, cooking until browned on all sides. Remove and set aside.
- Sauté the Vegetables: Add the onion and garlic to the Instant Pot and sauté until soft. Add carrots, celery, and zucchini, and cook for another 2-3 minutes.
- Add Remaining Ingredients: Add diced tomatoes, chicken broth, basil, oregano, salt, and pepper. Return the chicken to the pot.
- Pressure Cook: Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 10 minutes.
- Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then do a quick release.
- Finish and Serve: Stir in fresh spinach until wilted. Serve the soup hot, garnished with fresh parsley.
Instant Pot Honey Mustard Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup low-sodium chicken broth
- 2 garlic cloves (minced)
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions:
- Sauté the Chicken: Turn on the Instant Pot and select the “Sauté” function. Add the olive oil and chicken breasts, cooking until browned on both sides. Remove and set aside.
- Make the Sauce: Add garlic to the Instant Pot and sauté until fragrant. Add Dijon mustard, honey, chicken broth, thyme, salt, and pepper. Stir to combine.
- Pressure Cook: Return the chicken to the pot. Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and set the timer for 8 minutes.
- Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then do a quick release.
- Serve: Serve the chicken with the honey mustard sauce. Garnish with fresh parsley.
Conclusion
These healthy Instant Pot chicken recipes are not only quick and easy to prepare but also packed with flavor and nutrients. Whether you’re in the mood for a hearty soup, a flavorful chicken dish, or a nutritious one-pot meal, these recipes are sure to satisfy your taste buds and support your health.