instant pot chicken tenderloin recipe

The Best instant pot chicken tenderloin recipe

Oh man, there’s nothing quite like making Instant Pot chicken tenderloin for a busy weeknight or a weekend get-together. This recipe is my go-to because it’s foolproof—you can’t mess it up—and it comes out so tender and juicy that even the pickiest kids will eat it. My kids, especially my 10-year-old, loves it because it’s quick, easy, and tastes like something Mom actually cooks instead of whatever frozen dinner they might order. Plus, it’s versatile. You can serve it with mashed potatoes, roasted veggies, or even just a simple green salad, and it’ll always be a hit. And let’s be honest, I’m all about healthy eating, and this recipe is packed with lean protein and flavor without all the extra grease.

I love this method because the Instant Pot does all the work for me—steaming the chicken to perfection in under an hour while keeping the house from feeling like a sauna. No fuss, no stress, and no burnt chicken on the stove. My family loves it because it’s always consistent, whether we’re feeding a small crowd or just making dinner for the five of us. And the health benefits? Well, tenderloin is one of the leanest cuts of chicken, so it’s got all the protein without the excess fat. Plus, the spices—garlic, paprika, thyme—give it a real flavor boost without any of the heavy sauces. It’s the kind of meal that feels special but isn’t, which is why I always keep this recipe in my rotation. Whether it’s a weeknight or a weekend, it’s a winner.

Instant Pot Pressure Cooker Chicken Tenderloin with Garlic Butter Sauce

4.6 from 1525 votes

Tender, juicy chicken tenderloins cooked in the Instant Pot with a rich garlic butter sauce. Perfect for a quick and flavorful weeknight dinner.

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Prep Time15 mins

Cook Time20 mins

Resting Time0 mins

Total Time35 mins

Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken tenderloins (about 1 lb)
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ tsp paprika

For the Garlic Butter Sauce

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream (or half-and-half)
• 1 tbsp fresh parsley, chopped
• ½ tsp red pepper flakes (optional)

👨‍🍳Directions

1. 1 Preheat Instant Pot by placing the trivet at the bottom and ensuring the valve is set to sealing.
2. 2 In a bowl, mix olive oil, salt, black pepper, garlic powder, and paprika. Rub the mixture evenly over all chicken tenderloins.
3. 3 Place chicken tenderloins in the Instant Pot, ensuring they are not overlapping.
4. 4 Add chicken broth to the Instant Pot, ensuring the liquid covers the bottom but not the chicken. Seal the lid and set the valve to sealing.
5. 5 Cook on High Pressure for 10 minutes. Allow for a natural release of pressure for 10 minutes, then quick-release the remaining pressure.
6. 6 While the chicken cooks, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and red pepper flakes (if using). Simmer for 2-3 minutes.
7. 7 Once the pressure has released, carefully open the Instant Pot lid. Transfer chicken tenderloins to a plate. Pour the garlic butter sauce into the Instant Pot and stir gently to combine. If needed, strain the sauce through a fine-mesh strainer for a smoother texture.
8. 8 Pour the garlic butter sauce over the chicken tenderloins. Garnish with chopped parsley. Serve immediately or let sit for 2-3 minutes if desired.

🔧Equipment

• Instant Pot
• Mixing bowls
• Knife and cutting board
• Measuring spoons
• Wooden spoon
• Fine-mesh strainer (optional)

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18💛Saturated Fat: 10❤️Cholesterol: 70🧂Sodium: 550🌾Total Carbs: 2🥦Dietary Fiber: 3g🍬Sugars: 1🥩Protein: 30

📝Notes

For extra flavor, add a pinch of dried thyme or rosemary to the chicken mixture.,Substitute heavy cream with coconut milk for a lighter option.,Ensure chicken is fully cooked (internal temperature of 165°F) before serving.

This Instant Pot chicken tenderloin recipe is always a solid choice for any occasion because it’s quick, foolproof, and never disappoints the whole family. Whether you’re hosting a casual dinner or a bigger gathering, the tender, juicy chicken cooks fast without any fuss, and the simple flavors make it feel special without extra effort. Plus, it’s easy to prep ahead, so you can focus on other things while the meal gets ready—no last-minute stress for busy moms like me.

❓ Frequently Asked Questions About Instant Pot Pressure Cooker Chicken Tenderloin with Garlic Butter Sauce

What is the best way to prepare chicken tenderloins for Instant Pot pressure cooking?

The best way is to pat the chicken tenderloins dry with paper towels to ensure they sear well. Trim any excess fat, and season generously with salt, pepper, and your choice of herbs/spices (like paprika, garlic powder, or Italian seasoning) before placing them in the Instant Pot.

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How many chicken tenderloins should I use for the Instant Pot?

For the Instant Pot, start with 4–6 medium-sized chicken tenderloins (about 6–8 oz each). If you’re cooking a larger batch, you can use up to 8–10, but ensure they fit comfortably in the pot without overcrowding. Adjust seasoning based on quantity.

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What liquid should I use for cooking tenderloins in the Instant Pot?

Use 1–1.5 cups of broth, water, or a light sauce (like chicken broth, vegetable broth, or even a splash of soy sauce + water). For extra flavor, add aromatics like garlic, onions, or herbs (like thyme or rosemary) to the liquid. Avoid heavy sauces that won’t blend well.

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Can I add vegetables to the Instant Pot chicken tenderloin recipe?

Yes! You can add bell peppers, zucchini, carrots, or mushrooms to the pot with the tenderloins. Cut them into bite-sized pieces and include them in the liquid for a one-pot meal. Just ensure they fit without overcrowding the pot.

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What’s the ideal cooking time for tenderloins in the Instant Pot?

Cook tenderloins on High Pressure for 8–10 minutes (for 6–8 oz pieces). For larger or thicker cuts, go up to 12 minutes. Always check for doneness—tenderloins should be opaque and easily flake with a fork. Let them rest for 5 minutes before serving.