Instant Pot Chicken Recipe
Ready in a flash and bursting with flavor, this Instant Pot Chicken Recipe is your go-to for healthy, family-friendly dinners that taste like you spent hours cooking.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs thighs add extra richness
- 1 tablespoon olive oil or avocado oil
- 1 medium onion, diced yellow or sweet
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth or water with bouillon cube
- 1 teaspoon kosher salt reduce if broth is salty
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika regular paprika works, too
- 1 teaspoon dried Italian seasoning or herbes de Provence
- 1 cup baby carrots or chopped carrots
- 1 cup sliced mushrooms or bell peppers optional, for extra veggies
- 2 tablespoons chopped fresh parsley or cilantro for garnish
Instructions
- Press “Sauté,” pour in oil, and let it heat until shimmering (about 1 minute). This little step builds flavor at the start—don’t skip it.
- Season breasts or thighs with salt, pepper, paprika, and Italian seasoning. Sear each side for 2 minutes until light golden brown, then transfer to a plate.
- Add diced onion to the pot, stirring for about 2 minutes until edges are translucent. Stir in garlic and cook 30 seconds—watch for that fragrant swirl.
- Pour in chicken broth, scraping up any browned bits (those bits carry so much umami).
- Nestle carrots and mushrooms (if using) into the liquid, then place browned chicken on top.
- Seal the lid, set to “Pressure Cook” (high) for 8 minutes for breasts, or 10 minutes for thighs. Make sure the valve is sealed.
- Let the pot release pressure naturally for 5 minutes—this helps keep chicken tender. After five, carefully switch the valve to “Venting” for a quick release.
- Remove chicken, turn on “Sauté,” and simmer the sauce 2–3 minutes until it reduces slightly—stir frequently.
- Slice or shred chicken, spoon over sauce and veggies, garnish with fresh parsley or cilantro, and dig in!
Notes
I discovered that a quick sear adds restaurant-style depth. If you skip browning, you’ll still end up with tasty chicken, but that caramelized layer makes all the difference. Also, I prefer natural release for moistness—but if you’re in a rush, a full quick release is fine; just watch for hot steam. For extra richness, stir in a pat of butter or a splash of cream at the end—totally optional if you’re keeping it light.
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