Instant Pot Chicken
A quick and comforting chicken dish made in the Instant Pot, perfect for busy weeknights. Tender chicken coated in a flavorful sauce, ready in under 30 minutes.
Ingredients
Main Ingredients
- 1.5-2 lbs boneless skinless chicken breasts or thighs Thighs are juicier.
- 1 tbsp olive oil For browning; optional.
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth or vegetable broth
- 2 tbsp tomato paste or crushed tomatoes For body.
- 1-2 tsp dried herbs (thyme, oregano, or Italian seasoning)
- 1 tbsp soy sauce or Worcestershire Umami boost.
- 1 tsp smoked paprika Optional.
- to taste Salt and pepper
- 1-2 tsp cornstarch mixed with 1 tbsp cold water Optional, for thickening.
- to finish Fresh parsley or lemon zest
Instructions
Preparation
- Pat chicken dry and season both sides with salt, pepper, and paprika.
- Select Sauté on the Instant Pot. Add oil and brown chicken for 1-2 minutes per side until golden. Transfer chicken to a plate.
- Add sliced onion to the pot and sauté for 2-3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
Cooking
- Stir in tomato paste (or crushed tomatoes), herbs, and soy sauce. Pour in broth and scrape any browned bits from the bottom.
- Return chicken to the pot. Seal the lid and cook on High Pressure: 6 minutes for thin breasts, 8 minutes for average breasts/thighs, and 10 minutes for larger pieces or bone-in cuts.
- Let the pot rest for 5-10 minutes for a natural release. Carefully quick-release remaining pressure.
- Remove chicken to a serving dish. For thicker sauce, switch to Sauté, add cornstarch slurry, and simmer for 2-3 minutes until glossy. Adjust seasoning.
- Finish with fresh parsley or lemon zest and serve.
Notes
Serve over rice, quinoa, or pasta. For lighter meals, top with greens. Store leftovers in an airtight container up to 3-4 days in the fridge or freeze for up to 3 months. Thaw overnight before reheating.