insta pot chicken recipe
The Best insta pot chicken recipe
I love this Instant Pot chicken recipe because it’s one of those meals that just works, no matter how busy the day gets. It’s quick, hands-off, and always turns out tender and flavorful—exactly what I need when I’m juggling work, school pickups, and everything in between. My kids request it at least once a week, which is saying something because they’re picky eaters. The best part? It’s versatile enough to serve over rice, in tacos, or even on its own with a side of steamed veggies.
What I appreciate most about this recipe is how it fits into our routine without sacrificing nutrition. The chicken stays juicy, and since it cooks under pressure, it locks in all the good stuff—protein, vitamins, and minerals—without needing extra oil or butter. Plus, it’s a great way to meal prep for the week. I’ll often make a double batch and use the leftovers for salads, wraps, or even soups. It’s one of those recipes that feels like a shortcut without tasting like one, and that’s a win in my book.
Instant Pot Creamy Garlic Parmesan Chicken
A rich and creamy chicken dish with garlic and parmesan, cooked effortlessly in the Instant Pot. Perfect for a quick weeknight dinner with minimal cleanup.
🥘Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp paprika
- 4 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 1 tbsp Dijon mustard
- 1 tbsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- Fresh parsley, chopped
- Extra parmesan cheese
👨🍳Directions
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1 Season the chicken breasts with salt, pepper, garlic powder, thyme, and paprika on both sides.
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2 Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once hot, add the chicken breasts and sear for 2-3 minutes per side until lightly browned. Remove and set aside.
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3 Add minced garlic to the Instant Pot and sauté for 30 seconds until fragrant.
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4 Pour in the chicken broth and scrape the bottom of the pot to deglaze. Return the chicken to the pot.
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5 Secure the lid, set the valve to ‘Sealing,’ and cook on ‘High Pressure’ for 8 minutes.
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6 Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then quick-release the remaining pressure.
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7 Remove the chicken and set aside. Switch the Instant Pot to ‘Sauté’ mode and stir in the heavy cream, parmesan cheese, and Dijon mustard. Let it simmer for 2-3 minutes.
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8 For a thicker sauce, stir in the cornstarch slurry and cook for an additional 1-2 minutes until the sauce thickens.
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9 Return the chicken to the pot and coat it in the sauce. Garnish with fresh parsley and extra parmesan cheese before serving.
🔧Equipment
- Instant Pot
- Measuring cups and spoons
- Cutting board
- Knife
- Wooden spoon
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Creamy Garlic Parmesan Chicken Works
This Instant Pot chicken recipe is one of those no-fail dishes that always delivers, whether it’s a weeknight dinner or a big family gathering. It’s quick, flavorful, and easy to scale up, so you can feed a crowd without the stress. I keep it in my rotation because it’s simple enough for everyday but still feels special when company’s over.
❓ Frequently Asked Questions About Instant Pot Creamy Garlic Parmesan Chicken
1. How long does it take to cook chicken in the Instant Pot?
The cooking time for chicken in the Instant Pot depends on the cut and size. For boneless, skinless chicken breasts, it typically takes 8–10 minutes on high pressure, followed by a natural release for 5–10 minutes. For bone-in chicken thighs or drumsticks, 10–12 minutes on high pressure is usually sufficient. Always ensure the internal temperature reaches 165°F (74°C) for safety.
2. Do I need to add liquid to the Instant Pot when cooking chicken?
Yes, the Instant Pot requires at least 1 cup of liquid (broth, water, sauce, etc.) to build pressure. However, chicken releases its own juices, so you don’t need excessive liquid—just enough to prevent burning and ensure proper pressure cooking. For best results, use ½ to 1 cup of liquid, depending on the recipe.
3. Can I cook frozen chicken in the Instant Pot?
Absolutely! The Instant Pot is great for cooking frozen chicken. For frozen boneless breasts, cook on high pressure for 12–15 minutes, followed by a natural release. For frozen bone-in pieces, increase the time to 15–18 minutes. Always check that the internal temperature reaches 165°F (74°C) before serving.
4. Why is my Instant Pot chicken dry or tough?
Dry or tough chicken usually results from overcooking or not enough liquid. To prevent this: – Avoid overfilling the pot (stick to the ⅔ max fill line). – Use the correct cooking time for your cut of chicken. – Let the pressure release naturally for 5–10 minutes before quick-releasing. – Add a splash of broth or sauce to keep the meat moist.
5. Can I use the Instant Pot to shred chicken for recipes like tacos or soups?
Yes! The Instant Pot is perfect for shredding chicken. Cook boneless breasts or thighs with 1 cup of liquid (broth, salsa, etc.) for 8–10 minutes on high pressure, then let it natural release for 10 minutes. Use two forks or a hand mixer to shred the chicken directly in the pot—it will be tender and easy to pull apart.
