Instapot Chicken Recipes: A Comprehensive Guide

Overview

Instant Pot chicken recipes have become a popular choice for quick, flavorful, and nutritious meals. The Instant Pot, a multi-functional pressure cooker, simplifies the cooking process while locking in flavors and nutrients. Whether you're a busy professional, a parent, or someone who loves convenient cooking, these recipes will help you prepare delicious chicken dishes in no time. In this detailed food blog article, we will explore a variety of Instant Pot chicken recipes, providing step-by-step instructions, ingredients, nutritional information, and interesting backgrounds for each dish.

Kitchen Tools Required

• Instant Pot (or any pressure cooker)
• Measuring cups and spoons
• Cutting board
• Knife
• Mixing bowls
• Wooden spoon
• Tongs

Recipes Included

1. Instant Pot Chicken Curry
2. Instant Pot Chicken Tacos
3. Instant Pot Chicken Soup
4. Instant Pot BBQ Chicken
5. Instant Pot Chicken and Rice

Instant Pot Chicken Curry

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions

1. Prepare the Ingredients: Cut the chicken thighs into bite-sized pieces. Chop the onion, mince the garlic, and ginger.
2. Sauté Mode: Turn on the Instant Pot and select 'Sauté' mode. Add olive oil and sauté the onion, garlic, and ginger until fragrant.
3. Add Spices: Stir in curry powder, turmeric, cumin, and paprika. Cook for 1 minute.
4. Add Chicken: Add the chicken pieces and cook until slightly browned.
5. Add Liquids: Pour in the chicken broth and coconut milk. Stir well.
6. Pressure Cook: Close the lid, set the valve to 'Sealing,' and cook on 'Manual' for 10 minutes.
7. Release Pressure: Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
8. Serve: Garnish with fresh cilantro and serve over rice or with naan bread.

Nutrition (per serving)

• Calories: 350
• Carbohydrates: 10g
• Protein: 25g
• Fat: 22g
• Fiber: 2g
• Sugar: 2g

Background

Chicken curry is a versatile dish enjoyed across various cultures. This Instant Pot version simplifies the process, making it accessible for weeknight dinners without compromising on the rich, aromatic flavors that make chicken curry a beloved dish worldwide.

Instant Pot Chicken Tacos

Ingredients

• 1 lb chicken breast, boneless and skinless
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• Corn or flour tortillas
• Optional toppings: shredded cheese, lettuce, salsa, sour cream, avocado

Instructions

1. Prepare the Ingredients: Cut the chicken breast into strips. Chop the onion and mince the garlic.
2. Sauté Mode: Turn on the Instant Pot and select 'Sauté' mode. Add the onion and garlic, sauté until fragrant.
3. Add Spices: Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add Chicken and Liquids: Add the chicken strips, diced tomatoes with green chilies, and chicken broth. Stir to combine.
5. Pressure Cook: Close the lid, set the valve to 'Sealing,' and cook on 'Manual' for 8 minutes.
6. Release Pressure: Allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
7. Shred Chicken: Remove the chicken and shred it using two forks. Return to the pot and mix well with the sauce.
8. Serve: Fill tortillas with the shredded chicken mixture and top with your favorite taco toppings.

Nutrition (per serving)

• Calories: 300
• Carbohydrates: 20g
• Protein: 28g
• Fat: 12g
• Fiber: 3g
• Sugar: 3g

Background

Tacos are a staple in Mexican cuisine and have become a beloved dish worldwide. This Instant Pot chicken taco recipe offers a quick and easy way to enjoy the bold flavors of Mexican food without the lengthy preparation.

Instant Pot Chicken Soup

Ingredients

• 1 lb chicken breast, boneless and skinless
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 cup egg noodles (optional)
• Fresh parsley for garnish

Instructions

1. Prepare the Ingredients: Chop the vegetables and mince the garlic.
2. Sauté Mode: Turn on the Instant Pot and select 'Sauté' mode. Add the onion and garlic, sauté until fragrant.
3. Add Vegetables and Spices: Add the carrots, celery, thyme, rosemary, bay leaf, salt, and pepper. Stir well.
4. Add Chicken and Broth: Add the chicken breast and chicken broth. Stir to combine.
5. Pressure Cook: Close the lid, set the valve to 'Sealing,' and cook on 'Manual' for 15 minutes.
6. Release Pressure: Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
7. Shred Chicken: Remove the chicken and shred it using two forks. Return to the pot and mix well with the soup.
8. Add Noodles (Optional): If using egg noodles, add them to the pot and use the 'Sauté' mode until the noodles are cooked through.
9. Serve: Garnish with fresh parsley and serve hot.

Nutrition (per serving)

• Calories: 250
• Carbohydrates: 20g
• Protein: 30g
• Fat: 6g
• Fiber: 3g
• Sugar: 4g

Background

Chicken soup is a comforting classic that has been enjoyed for generations. Known for its soothing properties, this Instant Pot version provides all the warmth and flavor of traditional chicken soup in a fraction of the time.

Instant Pot BBQ Chicken

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 1 cup BBQ sauce
• 1/2 cup chicken broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Ingredients: Chop the onion and mince the garlic.
2. Sauté Mode: Turn on the Instant Pot and select 'Sauté' mode. Add olive oil and sauté the onion and garlic until fragrant.
3. Add Chicken and Sauce: Add the chicken thighs, BBQ sauce, and chicken broth. Stir to combine.
4. Pressure Cook: Close the lid, set the valve to 'Sealing,' and cook on 'Manual' for 10 minutes.
5. Release Pressure: Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
6. Shred Chicken: Remove the chicken and shred it using two forks. Return to the pot and mix well with the sauce.
7. Serve: Serve the BBQ chicken on buns, with rice, or alongside your favorite sides.

Nutrition (per serving)

• Calories: 320
• Carbohydrates: 22g
• Protein: 28g
• Fat: 12g
• Fiber: 2g
• Sugar: 10g

Background

BBQ chicken is a versatile dish that brings the smoky, tangy flavors of a summer cookout indoors. This Instant Pot recipe makes it easy to enjoy delicious BBQ chicken any time of the year.

Instant Pot Chicken and Rice

Ingredients

• 1 lb chicken breast, boneless and skinless
• 1 cup long-grain white rice
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 cup water
• 1 cup frozen peas and carrots
• 1 tsp dried thyme
• 1 tsp dried parsley
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Prepare the Ingredients: Chop the onion, mince the garlic, and cut the chicken breast into bite-sized pieces.
2. Sauté Mode: Turn on the Instant Pot and select 'Sauté' mode. Add olive oil and sauté the onion and garlic until fragrant.
3. Add Chicken and Spices: Add the chicken pieces, thyme, parsley, salt, and pepper. Cook until the chicken is slightly browned.
4. Add Rice and Liquids: Add the rice, chicken broth, and water. Stir to combine.
5. Pressure Cook: Close the lid, set the valve to 'Sealing,' and cook on 'Manual' for 8 minutes.
6. Release Pressure: Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
7. Add Vegetables: Stir in the frozen peas and carrots. Use the 'Sauté' mode until the vegetables are heated through.
8. Serve: Fluff the rice with a fork and serve hot.

Nutrition (per serving)

• Calories: 350
• Carbohydrates: 45g
• Protein: 30g
• Fat: 8g
• Fiber: 3g
• Sugar: 3g

Background

Chicken and rice is a timeless comfort food enjoyed in many cultures. This Instant Pot version simplifies the cooking process while maintaining the hearty, satisfying flavors that make chicken and rice a family favorite.

Conclusion

Instant Pot chicken recipes are a fantastic way to enjoy delicious, home-cooked meals with minimal effort. These recipes offer a variety of flavors and styles, from comforting soups to tangy BBQ dishes, ensuring there's something for everyone. The Instant Pot's ability to cook quickly while preserving flavors and nutrients makes it an invaluable tool in any kitchen.

By following these detailed instructions, you can create flavorful and nutritious meals that will delight your family and friends. Whether you're a seasoned cook or new to the kitchen, these Instant Pot chicken recipes provide a convenient and delicious way to enjoy a range of culinary experiences.