pressure cooker chicken

Instant Pot Chicken and Rice is a one-and-done dream dinner. Chock full of flavors you&#x27;ll love like Italian seasonings, garlic, and paprika and finished with a squeeze of lemon, this dish is perfect for those long winter nights. 

Instant Pot Chicken Breast and Rice

chicken breasts

olive oil

salt and pepper

garlic powder

paprika paprika

onion powder

long grain white rice, rinsed (see note)

butter

garlic

chicken broth

lemon

Set Instant Pot to SAUTE and drizzle with 1 tablespoon oil. Stir together dried herbs, garlic powder, onion powder, and paprika. Rub chicken with 1 tablespoon oil, then season all over with salt and pepper to taste, and finish with the seasoning blend. Add chicken to pot, brown for 1-2 minutes on each side, then transfer to a plate. 

Add butter to the pot. Once melted, stir in garlic. Stir in rice along with dried herbs and salt and pepper to taste. Stir in broth.

Set steam rack in the pot with the handles up. Place chicken on the rack. Cover and set to PRESSURE COOK or MANUAL for 5 minutes. Cook, then do a natural release for 5 minutes, remove lid. Transfer chicken to a plate. (see note)

Fluff rice with a fork. Taste and add salt and pepper if needed.  Squeeze fresh lemon juice over chicken and rice, and serve.

Pressure Cooker Chicken Shawarma Couscous Bowls are an easy and flavorful Instant Pot recipe for a delicious dinner served with fresh vegetables, hummus and lemon Greek yogurt.

Pressure Cooker Chicken Shawarma Couscous Bowls

c. yogurt

Tbsp. Shawarma spice

Israeli couscous

turmeric

Tbsp. Shawarma

scallions

salt

pepper

cucumber

c. cherry tomatoes

c. hummus

juice lemon

In a medium bowl, add 1/2 c. yogurt,...

In a medium bowl, add 1/2 c. yogurt, 1/2 tbsp. garlic, 1 Tbsp. Shawarma spice, olive oil, salt and pepper. Mix until well combined. Pat chicken dry and add to the bowl with the yogurt mixture. Turn to coat and refrigerate covered to marinate 20 minutes or up to 24 hours.

Remove the chicken from the marinade and using...

Remove the chicken from the marinade and using your hands, remove any excess marinade.

Turn the electric pressure cooker to saute and...

Turn the electric pressure cooker to saute and add a drizzle of olive oil to the pot. Add the couscous and toast for 4-5 minutes until it is browned. Carefully remove the toasted couscous from the pot.

Add another drizzle of olive oil along with...

Add another drizzle of olive oil along with the chicken to the pot. Cook for 2-3 minutes on each side until browned. Remove from the pot and add the chicken broth.

Bring to a boil and using a wooden...

Bring to a boil and using a wooden spoon, scrape the browned on bits on the bottom of the pan to loosen them. Add the scallion whites, turmeric, butter, spice and a pinch of salt.

Return the chicken and couscous to the pot...

Return the chicken and couscous to the pot and place the lid on. Turn the knob to seal and cook on high pressure for 4 minutes.

In a small bowl, mix 1/2 c. yogurt,...

In a small bowl, mix 1/2 c. yogurt, juice from 1/2 lemon, and salt and pepper to taste.

When the pressure cooker is done cooking, turn...

When the pressure cooker is done cooking, turn the knob to vent and carefully release the pressure. Add the juice from 1/2 lemon to the pot and fluff the cooked couscous with a fork. Season with additional salt and pepper if needed.

Slice the chicken and divide among 4 bowls...

Slice the chicken and divide among 4 bowls with the couscous, cherry tomatoes, cucumbers, dollop of hummus, a drizzle of the yogurt sauce and scallion greens.

One of our Fan's Favorite Pot-in-Pot Recipes! Make easy Instant Pot Teriyaki Chicken and Rice in Pressure Cooker. Your family will love the deliciously homemade teriyaki sauce soaked by tender, juicy chicken over delicious Japanese rice!

Instant Pot Teriyaki Chicken

chicken thighs ((bone-in

garlic (, crushed)

ginger

(60 milliliters) Japanese soy sauce

(60 milliliters) mirin (Japanese Sweet Cooking Rice Wine)

(60 milliliters) Japanese cooking sake

(1.25 milliliters) sesame oil

(28 grams) white sugar

(250 milliliters) water

(230 grams) medium grain Calrose rice

(12 grams) cornstarch mixed with 2 tablespoons (30 milliliters) water

Marinate Chicken with Teriyaki Sauce: Mix 4 tbsp (60ml) Japanese Soy Sauce, 4 tbsp (60ml) Mirin, 4 tbsp (60ml) Sake, ¼ tsp (1.25ml) Sesame Oil, and 2 tbsp (28g) Sugar together to create Teriyaki Sauce Mixture. Taste the mixture to make sure it is balanced. Marinate the chicken thighs with Teriyaki Sauce for 20 minutes.

Vaporize Alcohol Content in Marinade: Pour the marinade (without chicken thighs) in Instant Pot Pressure Cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Add 4 crushed garlic cloves + 1 very thin slice of ginger in pressure cooker. Let the teriyaki sauce mixture come to a boil, then let it boil for 30 seconds to allow the alcohol in sake to evaporate.

Pressure Cook Teriyaki Chicken and Rice: Add the chicken thighs in Instant Pot with the skin side up. Then, place a steamer rack in Instant Pot and carefully place a bowl with 1 cup (230g) Calrose Rice on the rack. Pour 1 cup (250ml) cold water in the bowl of rice. Ensure all the rice are soaked with water. Immediately close the lid and pressure cook at High Pressure for 6 minutes. Turn off the heat and full Natural Release (roughly 10 minutes). Open the lid carefully.

(Optional Flavor Enhancing Step) Preheat Oven: While the teriyaki chicken and rice are cooking in Instant Pot, preheat the oven to 450°F.

Thicken Teriyaki Sauce: Fluff the rice and set aside. Set aside the chicken thighs. Remove the ginger slice and garlic cloves. Turn heat to medium (Instant Pot: Press Sauté button). Taste the seasoning one more time. Add more Japanese soy sauce or sugar if desired. Mix the cornstarch with water, then mix it into the teriyaki sauce one third at a time until desired thickness.

(Optional Flavor Enhancing Step) Apply Teriyaki Sauce and Finish in Oven: Brush the teriyaki sauce all over the chicken on both sides. Place the chicken thighs on a rack with the baking tray in the oven for 5 – 8 minutes.

Serve: Serve immediately with rice and other side dishes.

https://www.youtube.com/watch?v=FcMnp7_xUNQ

Short instant pot pressure cooker recipe tutorial on How to Make One Pot Pressure Cooker Teriyaki Chicken and Rice using the Pot-in-Pot method. Instant Pot One Pot Teriyaki Chicken and Rice is easy to make and convenient. 

You’ll love the sweet & savory teriyaki sauce soaked by the moist & tender chicken thighs over perfectly cooked Japanese rice. Your family will enjoy this delicious Japanese chicken teriyaki rice bowl! 

We’ve been eager to develop more Japanese comfort dishes with our pressure cooker. Stay tune, as this chicken teriyaki rice bowl is just one of many more recipes we’re excited to share with you.

Time to grab your Instant Pot Electric Pressure Cooker and learn how to make One Pot Pressure Cooker Teriyaki Chicken and Rice! 

Enjoy :)


🍅 FULL RECIPE: https://www.pressurecookrecipes.com/one-pot-pressure-cooker-teriyaki-chicken-rice

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Pressure Cooker Teriyaki Chicken and Rice (Pot-in-Pot)

Make Finger-Lickin' Delicious Instant Pot Chicken Tacos! Spicy-savory chicken with refreshing salsa wrapped with a slight-crisp warm corn tortilla. Super easy chicken tacos that are satisfyingly delicious. Couldn't stop eating bite after bite!

Instant Pot Chicken Tacos

(1262 grams) bone-in skin-on chicken thighs

(17 grams) garlic cloves (, minced)

cinnamon powder

(2.5 grams) cumin seed (, ground)

(2.5 grams) paprika

(2.8 grams) garlic powder

(2.4 grams) onion powder

(15 milliliters) regular soy sauce

½ cup (125 milliliters) unsalted chicken stock

corn tortillas

Salsa (pico de gallo)

lime

Marinate Chicken: Add 1 tsp (2.5g) ground cumin seed, ½ tsp (1.5g) cinnamon powder, 1 tsp (2.8g) garlic powder, 1 tsp (2.4g) onion powder, 1 tsp (2.5g) paprika, 1 - 2 tsp (2.5 - 5g) chili powder, 4 minced garlic cloves, and 1 tbsp (15ml) regular soy sauce in Instant Pot. Add in ½ cup (125ml) unsalted chicken stock. Give the sauce mixture a quick mix. Add in 2lb - 3lb bone-in chicken thighs. Let the chicken thighs marinate for 10 - 20 minutes.&nbsp;*Pro Tip: If you are marinating longer, place the whole inner pot in the fridge.

Pressure Cook Chicken: Pressure Cook at High Pressure for 12 minute and Natural Release for 12 minutes. After 12 minutes, release the remaining pressure by turning the Venting Knob to the Venting position. Remove the lid carefully.

Shred &amp; Season Chicken: Place cooked chicken in a large mixing bowl. Shred the meat with 2 forks.&nbsp;*Pro Tip: If you think the chili sauce is too oily, use a Fat Separator to remove the oil.&nbsp;Bring the chili sauce mixture back to a simmer by pressing the "Cancel" button, then "Saute" button. Let the sauce simmer and thicken a bit while you shred the chicken. Taste the sauce and adjust the seasoning with more salt (for reference, we used 3 large pinches of salt). Place the shredded chicken back in the sauce.

Serve Instant Pot Chicken Tacos: Heat up the corn tortillas (optional). Add shredded chicken on top of the warmed corn tortillas with a spoonful of Salsa (Pico De Gallo). Add cheese and other toppings if desired. Serve these finger-lickin' easy chicken tacos immediately. Enjoy!~ :)

Make Caramelized Instant Pot BBQ Chicken (Pressure Cooker BBQ Chicken) in 3 Super Easy steps. Juicy tender BBQ Chicken bursting with sticky-smoky-sweet flavors. Delicious family recipe for busy nights!

Instant Pot BBQ Chicken

chicken thighs

Your favorite BBQ sauce

Salt and black pepper

(250 milliliters) cold water

liquid smoke

white vinegar

Add Water &amp; Steamer Basket: Add 1 cup (250ml) cold water and (optional) 3 drops of liquid smoke in Instant Pot Pressure Cooker. Then, place a steamer basket in the pot.

Pressure Cook Chicken: Generously season both sides of chicken with salt and black pepper, then layer chicken on stainless steel steamer basket. Close lid and pressure cook at High Pressure for 8 minutes, then 10 minutes Natural Release.

Spice Up BBQ Sauce: If you are using store-bought BBQ sauce, add more depth of flavor with some garlic powder, onion powder, and white vinegar. For reference: we added ½ tsp garlic powder, ½ tsp onion powder, and ½ tbsp white vinegar to ⅓ cup Sweet Baby Ray's BBQ sauce. Please taste &amp; adjust accordingly.

Apply BBQ Sauce to Chicken: Pat dry chicken and place them on an oven tray. Generously coat both sides of chicken with BBQ sauce.

Caramelize Instant Pot BBQ Chicken: Place BBQ Chicken under the broiler for 4 - 8 minutes until the BBQ chicken is browned &amp; caramelized.

https://www.youtube.com/watch?v=a6FgiUfPJCs

Short recipe tutorial on How to make Instant Pot BBQ Chicken (Pressure Cooker BBQ Chicken).

3 Easy Steps to make Caramelized BBQ Chicken in Instant Pot with a few pantry staples. Juicy & tender BBQ Chicken bursting with sticky-smoky-sweet flavors. Delicious family recipe for busy nights!

Time to grab your pressure cooker and make this Instant Pot BBQ Chicken Recipe in your Instant Pot Electric Pressure Cooker! Enjoy :)

🍅 FULL RECIPE: https://pressurecookrecipes.com/instant-pot-bbq-chicken

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Make this Game-Changing&nbsp;Instant Pot Whole Chicken (Instant Pot Roast Chicken) with few ingredients in 3 Super Easy Steps. Enjoy this perfectly Tender &amp; Juicy Rotisserie Chicken in Instant Pot, plus bonus chicken soup!

Instant Pot Whole Chicken

chicken

(0.9 grams) dried oregano

(2.1 grams) dried rosemary

(1.4 grams) dried thyme

bay leaves

water

unsalted butter

(13 grams) garlic cloves (, minced)

Pressure Cook Chicken: Add 5 tsp (35g) fine sea salt, 2 bay leaves, 1 tsp dried oregano, 1 tsp dried rosemary, and 1 tsp dried thyme to Instant Pot. Pour in 8 cups (2L) cold water. Carefully submerge the chicken into the liquid (ensure the liquid covers at least 90% of the chicken).Pressure cook at High Pressure for 0 minute (yes! zero minute is not a typo ?), then Natural Release (20 - 22 minutes).For 2.8lbs (1260g) Whole Chicken: 18 minutes Natural ReleaseFor 3.2 lbs (1450g) Whole Chicken: 20 minutes Natural ReleaseFor 3.6 lbs (1633g) Whole Chicken: 22 minutes Natural ReleaseRemove &amp; drain the hot chicken stock in chicken carcass.

Make Garlic Butter: While the chicken is pressure cooking in Instant Pot, melt 3 - 4 tbsp unsalted butter in a saucepan over medium heat. Add minced garlic and a pinch of kosher salt. Sauté garlic for 1 to 2 minutes until fragrant and golden in color. Remove from heat and set aside.

Pat Dry Whole Chicken: Carefully place the chicken on an oven tray. Measure temperature of the thickest part of chicken. Make sure the temperature reaches at least 161°F (72°C). Gently pat dry the chicken with paper towel.*Note: If the internal temp doesn't reach this food safe minimum, place it back into the hot liquid for a longer time (5 - 10 minutes) &amp; close the lid.*Pro Tip: You can dilute the liquid and add some vegetables to make yummy Instant Pot Chicken Soup.

Optional - Crisp Chicken: Apply garlic butter all over the chicken (avoid having garlic on top as it will burn easily in oven). Place the chicken breast-side down under the broiler for 4 – 8 minutes until the skin is browned &amp; lightly crisped.

Serve: Rest the chicken for a few minutes before carving. Squeeze fresh lemon juice onto the chicken if desired. Serve &amp; enjoy immediately!

How to cook a whole chicken in an Instant Pot. This rotisserie-style Instant Pot whole roast chicken recipe is easy to make, even if you are a beginner with using your pressure cooker. It's perfect for Sunday dinner or to make ahead for quick meals throughout the week.

paprika

oregano

thyme

chicken (see note)

olive oil (divided)

In a small bowl, stir together the spice rub ingredients.

Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard.

Pat the chicken dry with paper towels. Rub 1 tablespoon of the olive oil and then half of the spice rub over the chicken, trying to get some under the skin on the breasts if possible.

Add 1 tablespoon olive oil to the Instant Pot and turn on saute mode. When the pot is hot, carefully put the chicken in, breast-side up. Brown for 5-7 minutes, without moving.

Then flip the chicken over to brown it on the breast side. When turning the chicken, be careful to not put your face over the Instant Pot since there is hot oil and steam. I find the easiest way to flip the chicken is to stick a long handled spoon or tongs into the cavity and then use another long spoon to turn the chicken first onto its side and then flip it over.

Brown the chicken for 5-7 minutes on the second side and then use the two long handled spoons/tongs to carefully remove it to a clean plate. Press “cancel” to turn off saute mode.

Add 1 cup of water to the instant pot and scrape up any browned bits from the bottom of the pot. Place a handled trivet in the bottom of the Instant Pot. (If you do not have a handled trivet, you can use a regular trivet with a foil sling to make it easier to remove the cooked chicken.)

If desired, place half a lemon, half an onion and/or fresh herbs in the cavity of the chicken. Rub the remaining seasoning rub over the chicken.

Place the chicken on top of the trivet in the Instant Pot, breast side up. Close the lid and turn the steam release valve to the sealing position.

Use the Pressure Cook/Manual setting and set the cook time on high pressure for 6 minutes per pound for a fresh chicken. A 4 pound fresh chicken will need to cook for 24 minutes, a 4.5 pound chicken will cook for 27 minutes, and a 5 pound fresh chicken will cook for 30 minutes, for example.

After you set the cook time, the Instant Pot will take some time to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to release naturally for 15 minutes by leaving the pot alone. After 15 minutes, carefully turn the steam release valve to the venting position to release any remaining pressure and steam. When the pin drops down, carefully open the Instant Pot lid.

Use an instant read thermometer to check that the temperature of the chicken has reached at least 165 degrees F at the thickest part of the leg, not touching the bone.

Make sure that your chicken does not have a bag of innards in the cavity. If it does, you may not be able to cook the chicken from frozen because you won't be able to remove the bag from the frozen chicken.

Place 1 cup of water in the bottom of the Instant Pot. Place a handled trivet in the bottom of the pot.

Put the frozen chicken, breast side up, on top of the trivet. Sprinkle the spice rub over the chicken (you will only need half of the spice rub amount called for in the recipe). Close the Instant Pot lid and turn the steam release valve to the sealing position.

Use the Pressure Cook/Manual setting and set the cook time on high pressure for 13 minutes per pound. A 4 pound frozen chicken will need to pressure cook for 52 minutes, a 4.5 pound chicken will cook for 59 minutes, and a 5 pound chicken will cook for 65 minutes.

After the cook time ends, allow the pot to naturally release for 15 minutes. Quick release any remaining pressure and, once the pin has dropped, open the lid.

If desired, brown the chicken under the broiler for 4-5 minutes to brown the skin.

To Cook a Frozen Chicken:

Make cooking Instant Pot chicken fast and easy with some of my helpful tips and tricks. You may never cook it another way again.

How to Cook Chicken In the Instant Pot

Whole Chicken

Bone-in Skin-on Chicken Thighs

For perfectly juicy chicken breast, the general rule is to cook the chicken on HIGH pressure for 6 minutes per pound, and then natural release for 10 minutes.

If you’re planning to shred the chicken breast for a recipe like Chicken Tinga, keep the pressure on a little longer by using natural release for 5 minutes after a 15-minute cook time.

Chicken Breasts

For bone-in skin-on chicken thighs, you should set the Instant Pot to HIGH pressure for 10 minutes.

Note that you should remove the skin before serving since it doesn&#039;t look pretty, or you can broil it with a Mealthy Crisplid.

Bone-in skinless thighs should also be cooked on HIGH for 10 minutes.

Boneless skinless thighs only need 8 minutes on HIGH FOR 8-10 thighs. If you plan to shred them or cut them into smaller pieces however, I like to do HIGH for 10 minutes with a 10 min NPR.

For frozen chicken thighs, you should freeze them individually and not in a big clump. You can increase the time to 12 minutes for frozen thighs on high pressure if they&#039;re somewhat stuck together, but typically 10 minutes will do the trick.

Chicken Thighs

A safe rule of thumb is to cook your chicken for 6 minutes per pound and let it naturally release for at least 20 minutes for perfectly cooked chicken.

For every pound add 6 minutes and for every half a pound add 3 minutes to total cooking time.

Make deliciously Zesty Instant Pot Orange Chicken with simple healthy ingredients!&nbsp;Refreshing pressure cooker orange chicken in a tasty sweet-savory-tangy-citrusy honey glaze. Quick and easy dinner your family will enjoy!

Instant Pot Orange Chicken

orange

(25 grams) garlic cloves (, chopped)

ginger (,

(95 grams) small onion (, sliced)

(15 milliliters) peanut oil or vegetable oil

(15 milliliters) Shaoxing wine

(30 grams) honey

Salt

(22.5 grams) cornstarch

(45 milliliters) cold water

(30 milliliters) regular soy sauce

½ teaspoon (1.5 milliliters) sesame oil

¼ teaspoon (1.6 grams) salt

¼ teaspoon (1.4 grams) sugar

Marinate Chicken: Place 2 lbs chicken thighs in a mixing bowl. Add ¼ tsp (1.6g) salt, ¼ tsp (1.4g) sugar, ½ tsp (1.5ml) sesame oil, and 2 tbsp (30ml) regular soy sauce to the chicken. Mix well and marinate for at least 25 minutes.

Saute Onions and Garlic: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Drizzle the inner pot with 1 tbsp (15ml) peanut oil or vegetable oil. Add onions &amp; ginger, then saute until soften (~2 mins). Add chopped garlic cloves, then saute for another 30 seconds.

Deglaze Instant Pot: Pour in 1 tbsp Shaoxing wine (or dry sherry wine/water), then completely deglaze the bottom of the pot.

Pressure Cook Orange Chicken: Add ½ cup (125ml) unsalted chicken stock, ⅓ cup (90ml) orange juice, and 6g orange zest in Instant Pot. Mix well. Add marinated chicken in Instant Pot. Pressure Cook at High Pressure for 6 minutes + 10 minutes Natural Release.

Thicken &amp; Season: Set aside the chicken. Bring the liquid mixture back to a boil using the Saute button. Taste and season with salt (for reference, we added 3 pinches of salt). Depending on your orange’s sweetness level, add roughly 2 tbsp (30g) honey to sweeten the orange sauce. Mix 2.5 tbsp (22.5g) cornstarch with 3 tbsp (45ml) cold water in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the orange sauce until desired thickness.

Optional - Broil in Oven: In an oven tray, generously coat the chicken with the orange sauce. Place oven tray under the broiler for 5 – 7 minutes until the chicken skin is browned.

Serve: Drizzle more yummy orange sauce on the chicken, then serve Instant Pot Orange Chicken with your favorite side dishes. Enjoy!~ :)

Instant Pot Chicken and Gravy is an easy and healthy pressure cooker recipe with fantastic flavor and really simple to make!

Instant Pot Chicken Breast and Gravy

salt, more to taste

pepper, more to taste

Italian herb seasoning blend

chicken broth (divided)

corn starch

Set your pressure cooker to the SAUTE setting. Drizzle chicken with 1 tablespoon olive oil and rub all over to coat. Season all over with salt, pepper, garlic powder, paprika, and Italian seasoning.

Drizzle remaining 1 tablespoon of olive oil into the pan, use a rubber spatula to spread the oil around to coat the bottom of the pot. Immediatley add chicken and cook for 1-2 minutes on each side to brown the chicken. Remove chicken, pour in 1 cup broth, return chicken to pot.

Place lid on the pot and slide into the locked position. Turn the venting valve to the SEALED position. Set your pressure cooker to PRESSURE COOK or MANUAL and set time to 8 minutes (for large chicken breasts do 10 minutes).

Once cook time is up, do a QUICK RELEASE by turning the vent valve to the VENT position. Once float valve drops, remove lid and transfer chicken to a plate and cover to keep warm.

Set pressure cooker to SOUP. Add remaining 2 cups chicken broth to the pot. In a small bowl whisk together cold water and corn starch til dissolved. When the chicken broth comes to a boil, stir in the corn starch slurry. Turn pressure cooker OFF.

Season gravy generously with salt and pepper to taste. As it cools the gravy will thicken slightly. Serve over chicken.

Instant Pot Lemon Pepper Chicken and Rice is an easy and delicious chicken dinner recipe. This creamy long grain and wild rice dish is loaded with tender chicken breast chunks.

Instant Pot Lemon Pepper Chicken and Rice

10.5 oz condensed chicken broth

lemon juice

Top 24 pressure cooker chicken recipes from across the web

The most viewed pressure cooker chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 24 pressure cooker chicken recipes from across the web

The most viewed pressure cooker chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chicken Breast and Rice

Pressure Cooker Chicken Shawarma Co...

Instant Pot Teriyaki Chicken

Instant Pot Chicken Tacos

Instant Pot BBQ Chicken

Instant Pot Whole Chicken

Instant Pot Whole Chicken

How to Cook Chicken In the Instant ...

Instant Pot Orange Chicken

Instant Pot Chicken Breast and Grav...

Instant Pot Lemon Pepper Chicken an...

Instant Pot Chicken Pot Roast

Instant Pot Chicken and Rice

Cola Pressure Cooker Chicken Wings

Pressure Cooker Pineapple BBQ Chick...

Spanish-Style Instant Pot Chicken &...

Instant Pot Teriyaki Chicken with a...

Instant pot chicken alfredo

Instant Pot Whole Chicken

Pressure Cooker Chicken Drumsticks

Instant Pot Lemon Tarragon Chicken

Chicken Enchilada Pasta

Instant Pot General Tso Chicken

Instant Pot Shredded Chicken

The most viewed pressure cooker chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine