Instant Pot Magic: 5-Star Chicken in Minutes!

Chicken breast is one of the most versatile and affordable proteins you can find, but it can also be bland and dry if not cooked properly. That’s why I love using my Instant Pot to make juicy, tender, and flavorful chicken dishes in a fraction of the time and effort. In this post, I’ll share with you some of my favorite Instant Pot chicken breast recipes that will impress your family and friends with their taste and presentation. Whether you’re looking for a cozy soup, a spicy curry, or a cheesy casserole, I’ve got you covered with these easy and delicious recipes.

Instant Pot Chicken and Rice Soup

This is the ultimate comfort food for a cold or rainy day. It’s hearty, creamy, and loaded with veggies and chicken. Plus, it’s super easy to make with just a few ingredients and one pot.

Ingredients:

• 1 tablespoon of oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 4 cups of chicken broth
• 2 cups of water
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of dried thyme
• 1/4 teaspoon of dried rosemary
• 2 bay leaves
• 1 1/2 cups of long-grain white rice
• 1 pound of boneless, skinless chicken breasts
• 1/4 cup of heavy cream
• 2 tablespoons of cornstarch
• 2 tablespoons of water
• 2 tablespoons of chopped parsley

Instructions:

1. Turn on the Instant Pot and select the Sauté mode. Heat the oil and add the onion and garlic. Cook for about 5 minutes, stirring occasionally, until soft and translucent.
2. Add the chicken broth, water, salt, pepper, thyme, rosemary, bay leaves, and rice. Stir well and make sure the rice is submerged in the liquid.
3. Place the chicken breasts on top of the rice mixture. Do not stir.
4. Close the lid and set the valve to Sealing. Press the Cancel button and then select the Pressure Cook or Manual mode. Set the time to 10 minutes on high pressure.
5. When the cooking time is up, let the pressure release naturally for 10 minutes, then turn the valve to Venting to release the remaining pressure. Carefully open the lid and remove the chicken breasts. Shred them with two forks and return them to the pot.
6. In a small bowl, whisk together the heavy cream, cornstarch, and water. Stir the mixture into the soup and simmer for a few minutes until slightly thickened.
7. Sprinkle the parsley on top and serve hot with crusty bread or crackers.

Instant Pot Butter Chicken

This is one of my favorite Indian dishes, and it’s so easy to make at home with the Instant Pot. The chicken is cooked in a rich and creamy sauce made with tomato, cream, butter, and aromatic spices. It’s perfect with basmati rice and naan bread.

Ingredients:

• 1/4 cup of butter
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 tablespoon of grated ginger
• 1/4 cup of tomato paste
• 2 teaspoons of garam masala
• 1 teaspoon of salt
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cumin
• 1/4 teaspoon of cardamom
• 1/4 teaspoon of cinnamon
• 1/4 teaspoon of fenugreek
• 1/4 teaspoon of cayenne pepper
• 1 cup of chicken broth
• 1 1/2 pounds of boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup of heavy cream
• 2 tablespoons of chopped cilantro

Instructions:

1. Turn on the Instant Pot and select the Sauté mode. Melt the butter and add the onion, garlic, and ginger. Cook for about 10 minutes, stirring occasionally, until golden and soft.
2. Add the tomato paste and the spices. Cook for another 5 minutes, stirring frequently, until fragrant and well combined.
3. Add the chicken broth and scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil and then press the Cancel button.
4. Add the chicken pieces and stir well to coat them with the sauce. Close the lid and set the valve to Sealing. Press the Pressure Cook or Manual mode and set the time to 8 minutes on high pressure.
5. When the cooking time is up, turn the valve to Venting to quickly release the pressure. Carefully open the lid and stir in the heavy cream.
6. Sprinkle the cilantro on top and serve hot with basmati rice and naan bread.

Chicken and Broccoli Casserole

This is a cheesy and satisfying casserole that the whole family will love. It’s made with chicken, broccoli, rice, cheese, and a creamy sauce, all cooked in one pot. It’s a great way to use up any leftover chicken or rice you have in the fridge.

Ingredients:

• 2 tablespoons of butter
• 1/4 cup of flour
• 2 cups of milk
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• 2 cups of shredded cheddar cheese
• 2 cups of cooked chicken, chopped
• 2 cups of cooked rice
• 2 cups of frozen broccoli florets, thawed
• 1/4 cup of bread crumbs
• 2 tablespoons of melted butter

Instructions:

1. Turn on the Instant Pot and select the Sauté mode. Melt the butter and whisk in the flour. Cook for a few minutes, stirring constantly, until smooth and bubbly.
2. Gradually whisk in the milk and bring the mixture to a boil. Cook for another 5 minutes, stirring frequently, until thickened and smooth.
3. Stir in the salt, pepper, garlic powder, onion powder, and cheese. Cook until the cheese is melted and the sauce is smooth.
4. Press the Cancel button and add the chicken, rice, and broccoli. Stir well to combine and spread the mixture evenly in the pot.
5. In a small bowl, toss the bread crumbs with the melted butter. Sprinkle the mixture over the casserole.
6. Close the lid and set the valve to Sealing. Press the Pressure Cook or Manual mode and set the time to 5 minutes on high pressure.
7. When the cooking time is up, turn the valve to Venting to quickly release the pressure. Carefully open the lid and let the casserole rest for a few minutes before serving. Enjoy!