instant pot chicken recipe
The Best instant pot chicken recipe
This recipe is also great because it’s versatile. You can serve it over rice, in tacos, or even on a salad if you’re trying to keep things lighter. The ingredients are simple—chicken, broth, spices—and you can adjust the seasoning to whatever your family likes. Plus, it’s packed with protein and doesn’t have any weird additives, so I feel good about serving it to my kids. It’s one of those meals that checks all the boxes: fast, healthy, and something everyone actually wants to eat. Whether it’s a busy weeknight or a lazy Sunday, this chicken never disappoints.
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 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 1 tsp dried thyme
- ½ tsp onion powder
- 1 tbsp cornstarch (optional, for thickening)
- Fresh parsley, chopped
- Extra parmesan cheese
👨🍳Directions
-
1
Season the chicken breasts with salt, pepper, garlic powder, and paprika on both sides. -
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. -
3
In the same pot, add minced garlic and sauté for 30 seconds until fragrant. -
4
Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Stir in thyme and onion powder. -
5
Return the chicken to the pot. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘High Pressure’ for 8 minutes. -
6
Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick-release the remaining pressure. -
7
Remove the chicken and set aside. Switch the Instant Pot back to ‘Sauté’ mode and stir in the heavy cream and parmesan cheese. Let it simmer for 2-3 minutes until slightly thickened. If you prefer a thicker sauce, mix cornstarch with 1 tbsp water and stir into the sauce. -
8
Return the chicken to the pot and coat with the sauce. Serve hot, garnished with fresh parsley and extra parmesan if desired.
🔧Equipment
- Instant Pot (6-quart or larger)
- Measuring cups and spoons
- Cutting board
- Knife
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Creamy Garlic Parmesan Chicken Works
❓ Frequently Asked Questions About Instant Pot Creamy Garlic Parmesan Chicken
1. Can I use frozen chicken in the Instant Pot?
Yes, you can! The Instant Pot is great for cooking frozen chicken. Just add 1–2 extra minutes of pressure cooking time (e.g., 12–15 minutes for boneless breasts instead of 10). Ensure the chicken is fully submerged in liquid and not stuck to the pot to avoid uneven cooking.
2. How much liquid do I need for Instant Pot chicken?
You’ll need at least 1 cup of liquid (broth, water, sauce, etc.) for the Instant Pot to build pressure. For chicken recipes, 1–1.5 cups is ideal—enough to prevent burning while keeping flavors balanced. Avoid exceeding the max fill line.
3. Why is my Instant Pot chicken dry or tough?
Overcooking is the usual culprit. Boneless chicken breasts only need 8–10 minutes of high pressure, while thighs or bone-in pieces may need 10–12 minutes. Let the pressure release naturally for 5–10 minutes before quick-releasing to retain moisture. Also, avoid overcrowding the pot.
4. Can I sauté the chicken first in the Instant Pot?
Absolutely! Sautéing chicken (or aromatics like onions/garlic) before pressure cooking adds depth of flavor. Use the Sauté function with a little oil, brown the chicken for 2–3 minutes per side, then proceed with the recipe. Just deglaze the pot with liquid to avoid the “burn” error.
5. How do I thicken the sauce after cooking chicken in the Instant Pot?
For a thicker sauce, use one of these methods:
– Cornstarch slurry: Mix 1 tbsp cornstarch with 1 tbsp cold water, stir into the pot, and simmer on Sauté for 1–2 minutes.
– Reduction: Remove the chicken, then simmer the liquid on Sauté until reduced.
– Cream/milk: Stir in ¼–½ cup heavy cream or coconut milk at the end for richness.
