15 Chicken Breast Recipes In The Instant Pot

Like a master key that unlocks multiple doors, your Instant Pot can transform plain chicken breasts into 15 distinct culinary experiences. You'll discover how pressure cooking infuses flavors deeply while keeping the meat tender and juicy – a technique that traditional methods can't match. From the sweet-savory balance of Honey Garlic to the rich creaminess of Tuscan Chicken, these recipes will revolutionize your weeknight dinner routine. Let's explore how each recipe brings its own unique twist to this versatile protein.

Honey Garlic Chicken Breasts

This quick-cooking Instant Pot chicken breast recipe delivers tender, juicy results with a perfect balance of sweet honey and savory garlic flavors. The pressure cooking method ensures the chicken stays moist while developing a rich, glossy sauce that coats each piece beautifully.

The beauty of this recipe lies in its simplicity, requiring just a handful of pantry staples to create a restaurant-worthy meal. The Instant Pot does most of the work, transforming basic chicken breasts into a flavorful main dish that pairs well with rice, vegetables, or noodles.

• 4 boneless, skinless chicken breasts
• 1/3 cup honey
• 6 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons olive oil

Set the Instant Pot to sauté mode and add olive oil. While the pot heats, combine honey, minced garlic, and soy sauce in a small bowl, stirring until well mixed.

Once the oil is hot, brown the chicken breasts for 2 minutes on each side to develop a golden crust.

Pour the honey-garlic mixture over the browned chicken breasts. Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 8 minutes.

Once cooking is complete, allow for a 5-minute natural pressure release before manually releasing any remaining pressure.

Remove the chicken breasts to a serving plate. Switch the Instant Pot back to sauté mode and reduce the remaining sauce for 2-3 minutes until it thickens slightly.

Pour the thickened sauce over the chicken breasts before serving.

For optimal results, choose chicken breasts of similar size and thickness to ensure even cooking. If using frozen chicken breasts, increase the cooking time to 12 minutes under high pressure.

For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce during the final reduction step.

The chicken can be stored in an airtight container in the refrigerator for up to three days, making it perfect for meal prep.

Creamy Tuscan Chicken Breasts

Creamy Tuscan Chicken Breasts in the Instant Pot combines classic Italian flavors with the convenience of pressure cooking. The rich, creamy sauce infused with sun-dried tomatoes, spinach, and Italian herbs transforms ordinary chicken breasts into a restaurant-quality meal that's perfect for both family dinners and entertaining guests.

This recipe showcases how the Instant Pot can create a luxurious dish with minimal effort, allowing the flavors to meld together while keeping the chicken moist and tender. The combination of heavy cream, Parmesan cheese, and aromatic garlic creates a velvety sauce that's both indulgent and satisfying.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Set Instant Pot to sauté mode and add olive oil. Season chicken breasts with salt, pepper, and garlic powder, then brown them for 3-4 minutes per side until golden. Remove chicken and set aside.

In the same pot, sauté minced garlic until fragrant, about 30 seconds.

Add chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Return chicken to the pot and add sun-dried tomatoes and Italian seasoning. Close the lid and set to high pressure for 8 minutes, followed by a 5-minute natural release.

Remove chicken once again and set to sauté mode. Add heavy cream and Parmesan cheese, stirring until the sauce begins to thicken. Add spinach and cook until wilted, about 2 minutes. Return chicken to the pot and coat with the sauce before serving.

For best results, avoid using pre-grated Parmesan cheese as it won't melt as smoothly into the sauce. If the sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce while on sauté mode.

The dish can be stored in an airtight container for up to 3 days in the refrigerator, though the sauce may need to be thinned with a little cream when reheating.

Teriyaki Chicken Breasts

Teriyaki chicken breasts in the Instant Pot deliver the perfect blend of sweet, savory, and umami flavors characteristic of Japanese cuisine. The pressure cooking method ensures the chicken remains tender while absorbing the rich teriyaki sauce, creating a restaurant-quality dish in minutes.

The key to exceptional teriyaki chicken lies in the balance of its signature sauce components – soy sauce, mirin, sake, and sugar. When prepared in the Instant Pot, these ingredients combine and reduce to create a glossy coating that clings to each piece of chicken, making it an ideal partner for steamed rice or vegetables.

• 4 boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake (or rice wine)
• 3 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water
• Sesame seeds for garnish

Set the Instant Pot to sauté mode and add vegetable oil. Once hot, brown the chicken breasts for 2-3 minutes per side until golden. Remove chicken and set aside.

In the same pot, add garlic and ginger, sautéing for 30 seconds until fragrant.

Add soy sauce, mirin, sake, and brown sugar to the pot, stirring to combine and scraping any browned bits from the bottom. Return the chicken breasts to the pot, ensuring they're coated with the sauce.

Close the lid, set valve to sealing, and cook on high pressure for 8 minutes. Allow natural pressure release for 5 minutes, then perform quick release.

Remove chicken breasts and set aside. Switch to sauté mode and combine cornstarch with water to create a slurry. Add to the sauce, stirring constantly until thickened, about 2-3 minutes.

Return chicken to the pot to coat with sauce, then serve garnished with sesame seeds.

For best results, choose chicken breasts of similar thickness for even cooking. If using frozen chicken breasts, increase cooking time to 12 minutes.

The sauce can be made spicier by adding red pepper flakes or sweeter by adjusting the brown sugar amount. Always check that chicken reaches an internal temperature of 165°F (74°C) before serving, and store leftovers in an airtight container for up to 3 days in the refrigerator.

Lemon Herb Chicken Breasts

Fresh herbs and bright citrus flavors transform simple chicken breasts into an elegant yet easy weeknight dinner when prepared in the Instant Pot. The pressure cooking method ensures the chicken remains moist while absorbing the vibrant flavors of lemon, herbs, and garlic.

This Mediterranean-inspired dish combines the zesty punch of fresh lemon with a blend of aromatic herbs that infuse the meat during the cooking process. The resulting sauce is light yet flavorful, making it perfect for serving over rice, pasta, or alongside roasted vegetables.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 lemons (1 juiced, 1 sliced)
• 1 cup chicken broth
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Set Instant Pot to sauté mode and add olive oil. Season chicken breasts with salt and pepper, then brown them for 2-3 minutes per side until golden. Remove chicken and set aside.

In the same pot, add minced garlic and sauté for 30 seconds until fragrant.

Add chicken broth to deglaze the pot, scraping any browned bits from the bottom. Stir in lemon juice, rosemary, thyme, and oregano. Return chicken to the pot and place lemon slices on top. Close the lid and set to high pressure for 8 minutes.

Once cooking is complete, allow for a 5-minute natural release, then quick release any remaining pressure. Remove chicken and set aside.

Switch to sauté mode and simmer the sauce for 2-3 minutes until slightly reduced. Return chicken to the pot to coat with sauce, then garnish with fresh parsley before serving.

For optimal results, choose chicken breasts of similar thickness or pound them to even thickness before cooking. Fresh herbs are preferred, but dried herbs can be substituted using one-third of the amount called for fresh.

If the sauce is too thin, create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it into the simmering sauce until desired thickness is achieved.

BBQ Ranch Chicken Breasts

BBQ Ranch Chicken Breasts combine two beloved flavors into one mouthwatering dish that's perfect for busy weeknights. The tangy ranch seasoning perfectly complements the sweet and smoky BBQ sauce, creating a fusion of flavors that transforms ordinary chicken breasts into a crowd-pleasing meal.

Using the Instant Pot ensures the chicken stays tender and juicy while absorbing the rich flavors of the sauce. This recipe requires minimal prep time and delivers restaurant-quality results, making it an excellent choice for both family dinners and casual entertaining.

• 4 boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 1 packet ranch seasoning mix
• 1/2 cup chicken broth
• 2 tablespoons olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Set Instant Pot to sauté mode and add olive oil. Season chicken breasts with ranch seasoning mix, black pepper, and garlic powder. Brown the chicken breasts for 2-3 minutes per side until golden brown. Remove chicken and set aside.

Add chicken broth to the pot and scrape the bottom to release any browned bits. Return chicken to the pot and pour BBQ sauce over the top. Close the lid, set valve to sealing position, and cook on high pressure for 8 minutes.

Once cooking is complete, allow for a 5-minute natural release, then carefully release remaining pressure. Remove chicken and set Instant Pot to sauté mode. Simmer the sauce for 3-4 minutes until it reaches desired thickness. Pour the thickened sauce over the chicken before serving.

For optimal results, choose chicken breasts of similar thickness to ensure even cooking. If using frozen chicken breasts, increase cooking time to 12 minutes and skip the browning step. The sauce can be customized by using your favorite BBQ sauce variety, from sweet and tangy to spicy.

Leftovers will keep well in an airtight container for up to 4 days in the refrigerator.

Buffalo Style Chicken Breasts

The classic Buffalo wing flavor meets the convenience of boneless chicken breasts in this quick and satisfying Instant Pot recipe. The signature combination of hot sauce and butter creates that unmistakable Buffalo taste while pressure cooking ensures the meat stays tender and juicy.

This recipe simplifies the traditional Buffalo chicken experience by eliminating the need for deep frying while maintaining the bold, spicy flavors that fans love. The pressure cooking method allows the sauce to penetrate deeply into the meat, creating chicken breasts that are packed with flavor through and through.

• 4 boneless, skinless chicken breasts
• 1/2 cup Buffalo hot sauce (like Frank's RedHot)
• 4 tablespoons butter
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Pour chicken broth into the Instant Pot and place the trivet inside. Season chicken breasts with garlic powder, onion powder, salt, and pepper, then arrange them on the trivet.

In a microwave-safe bowl, melt the butter and combine it with the Buffalo hot sauce, whisking until well blended. Pour the sauce mixture over the chicken breasts.

Seal the Instant Pot and set to high pressure for 10 minutes. Once cooking is complete, allow for a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure. Remove the chicken and trivet from the pot.

Switch the Instant Pot to sauté mode and reduce the remaining liquid for 3-5 minutes until it thickens slightly. Return the chicken to the pot and coat with the reduced sauce before serving. For extra Buffalo flavor, drizzle additional hot sauce over the chicken just before serving.

For optimal results, choose chicken breasts of similar thickness, or butterfly thicker pieces to ensure even cooking. The spiciness level can be adjusted by varying the ratio of hot sauce to butter – more butter will create a milder sauce, while additional hot sauce will increase the heat.

Serve with blue cheese dressing, celery sticks, and carrot sticks for the complete Buffalo chicken experience. Leftover chicken can be refrigerated for up to 3 days and reheated gently to maintain moisture.

Mediterranean Chicken Breasts

Mediterranean cuisine brings together bright, fresh flavors with healthy ingredients, and this Instant Pot chicken breast recipe captures that essence perfectly. The combination of olives, tomatoes, and Mediterranean herbs creates a light yet satisfying dish that transforms ordinary chicken breasts into a restaurant-worthy meal.

The pressure cooking method ensures the chicken remains tender while absorbing the vibrant flavors of the Mediterranean ingredients. This one-pot meal combines the convenience of quick cooking with the sophisticated taste profile of Mediterranean dishes, making it ideal for both weeknight dinners and special occasions.

• 4 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/4 cup red onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup chicken broth
• 1/4 cup white wine
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

Set Instant Pot to sauté mode and heat olive oil. Season chicken breasts with salt, pepper, oregano, and basil, then brown them for 2-3 minutes per side until golden. Remove chicken and set aside.

Add onions and garlic to the pot, sautéing until softened, about 2 minutes. Pour in white wine to deglaze the pot, scraping any browned bits from the bottom. Add chicken broth, then return the chicken breasts to the pot. Top with cherry tomatoes and Kalamata olives.

Seal the Instant Pot and cook on high pressure for 8 minutes, followed by a 5-minute natural release. Remove chicken and vegetables with a slotted spoon. If desired, reduce the remaining liquid on sauté mode for 2-3 minutes until slightly thickened. Plate the chicken and vegetables, pour the reduced sauce over top, and sprinkle with crumbled feta cheese.

For optimal results, choose chicken breasts of similar thickness to ensure even cooking. If using frozen chicken breasts, increase cooking time to 12 minutes. The dish can be made alcohol-free by replacing white wine with additional chicken broth. Leftovers can be stored in an airtight container for up to 3 days, though the feta cheese should be added fresh when serving.

Salsa Verde Chicken Breasts

Salsa verde chicken breasts offer a vibrant, Mexican-inspired twist on traditional pressure-cooked chicken. The tomatillo-based green sauce infuses the meat with bright, tangy flavors while the pressure cooking process ensures the chicken remains tender and succulent.

This recipe transforms ordinary chicken breasts into a versatile main dish that can be used for tacos, burritos, or served over rice. The combination of fresh salsa verde with select seasonings creates a perfect balance of heat and zesty flavors, while the Instant Pot simplifies the cooking process and reduces preparation time significantly.

• 4 boneless, skinless chicken breasts
• 16 oz jar salsa verde
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup chicken broth

Set Instant Pot to sauté mode and heat olive oil. Season chicken breasts with salt, pepper, cumin, and oregano. Brown chicken breasts for 2-3 minutes per side until golden. Remove chicken and set aside.

Add diced onion and garlic to the pot, sautéing until softened, about 2-3 minutes. Pour in chicken broth and scrape the bottom of the pot to release any browned bits. Return chicken to the pot and pour salsa verde over the top.

Seal the Instant Pot and cook on high pressure for 10 minutes, followed by a 5-minute natural release. After releasing remaining pressure, remove chicken and shred if desired. Switch to sauté mode and simmer the sauce for 3-5 minutes until it reaches desired consistency.

For best results, choose chicken breasts of similar thickness to ensure even cooking. If using frozen chicken breasts, increase cooking time to 14 minutes and skip the browning step.

The finished dish can be stored in an airtight container for up to 4 days in the refrigerator, and the flavors often improve after a day of melding together.

Cajun Butter Chicken Breasts

This bold and flavorful Instant Pot recipe brings the vibrant taste of Louisiana cuisine to your dinner table. The combination of classic Cajun seasoning and rich butter creates a succulent chicken dish that's both spicy and satisfying, while maintaining the moisture that chicken breasts often lack when cooked through conventional methods.

The pressure cooking environment of the Instant Pot allows the Cajun spices to deeply penetrate the meat while the butter creates a luxurious sauce that coats each piece perfectly. This recipe strikes an ideal balance between heat and richness, making it a perfect choice for those who enjoy food with a kick but don't want to overwhelm their palate.

• 4 boneless, skinless chicken breasts
• 4 tablespoons butter
• 2 tablespoons Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup chicken broth
• 1 lemon, juiced
• Salt and pepper to taste

Season the chicken breasts generously with Cajun seasoning, paprika, garlic powder, and onion powder. Set the Instant Pot to sauté mode and add 2 tablespoons of butter. Once melted, brown the chicken breasts for 2-3 minutes on each side until they develop a nice crust.

Remove the chicken temporarily and deglaze the pot with chicken broth, scraping up any browned bits from the bottom. Return the chicken to the pot and add the remaining butter and lemon juice. Close the lid, set valve to sealing position, and cook on high pressure for 8 minutes.

Allow for a natural pressure release for 5 minutes, then carefully release any remaining pressure. Remove the chicken and set the pot to sauté mode again. Simmer the sauce for 2-3 minutes until it reduces and thickens slightly. Pour the finished sauce over the chicken before serving.

For optimal results, choose chicken breasts of similar thickness or pound them to even thickness before cooking. If your Cajun seasoning doesn't contain salt, be sure to season the chicken with salt and pepper before cooking.

The sauce can be adjusted to taste by adding more butter for richness or additional Cajun seasoning for heat. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Asian Sesame Chicken Breasts

The combination of toasted sesame oil, soy sauce, and ginger creates an authentic Asian flavor profile that transforms ordinary chicken breasts into a restaurant-quality dish.

This Instant Pot version infuses the chicken with these classic flavors while maintaining the meat's tenderness through pressure cooking. This recipe offers a healthier alternative to takeout while delivering the same satisfying umami flavors.

The pressure cooking process allows the marinade to penetrate deeply into the chicken, resulting in perfectly cooked, juicy meat that's complemented by a rich, savory sauce with nutty sesame undertones.

• 4 boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons sesame seeds
• 2 green onions, sliced
• 1 cup chicken broth

Mix soy sauce, sesame oil, rice vinegar, brown sugar, garlic, and ginger in a bowl to create the marinade. Place chicken breasts in the Instant Pot and pour the marinade mixture over them.

Add chicken broth to ensure proper pressure building and prevent burning. Seal the Instant Pot and set to high pressure for 8 minutes.

Once cooking is complete, allow for a 5-minute natural release before releasing remaining pressure. Remove chicken breasts and set aside.

Switch the Instant Pot to sauté mode and reduce the sauce for 3-4 minutes until it thickens slightly. Return chicken to the pot to coat with the reduced sauce.

Sprinkle with sesame seeds and sliced green onions before serving. The dish pairs excellently with steamed rice or vegetables, which can help soak up the flavorful sauce.

For optimal results, slice chicken breasts horizontally if they're particularly thick, ensuring even cooking throughout.

The sauce can be thickened further by adding a mixture of 1 tablespoon cornstarch and 2 tablespoons water during the reduction step. Leftover chicken can be stored in an airtight container for up to 3 days and reheated gently to maintain moisture.

Garlic Parmesan Chicken Breasts

Creating restaurant-quality garlic parmesan chicken breasts in the Instant Pot brings together the convenience of pressure cooking with classic Italian flavors. The combination of fresh garlic, rich parmesan cheese, and Italian herbs transforms ordinary chicken into a luxurious meal that tastes like it took hours to prepare.

The Instant Pot's pressure cooking method ensures the chicken stays moist and tender while infusing it with intense garlic and herb flavors. The final addition of freshly grated parmesan cheese creates a creamy, savory coating that elevates this dish from simple to sophisticated, perfect for both family dinners and entertaining guests.

• 4 boneless, skinless chicken breasts
• 4 tablespoons butter
• 6 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup heavy cream

Set Instant Pot to sauté mode and add olive oil. Season chicken breasts with salt, pepper, and Italian seasoning. Brown the chicken for 2-3 minutes per side until golden. Remove chicken and set aside.

Add butter to the pot and melt completely. Add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth, scraping the bottom of the pot to deglaze. Return chicken to the pot.

Seal the Instant Pot and cook on high pressure for 8 minutes, followed by a 5-minute natural release. Remove chicken and set aside. Add heavy cream and parmesan cheese to the remaining liquid, setting to sauté mode. Simmer for 2-3 minutes until the sauce thickens. Return chicken to the pot and coat with sauce before serving.

For optimal results, bring heavy cream to room temperature before adding to prevent curdling. If the sauce is too thin, create a cornstarch slurry using 1 tablespoon cornstarch mixed with 2 tablespoons cold water and add to the sauce while simmering.

Choose high-quality parmesan cheese that's freshly grated rather than pre-packaged for the best flavor and melting properties.

Maple Dijon Chicken Breasts

The combination of sweet maple syrup and tangy Dijon mustard creates a sophisticated flavor profile that elevates ordinary chicken breasts into an elegant dinner option. This Instant Pot recipe ensures the chicken remains tender while absorbing the rich maple-mustard sauce.

Pressure cooking allows the flavors to deeply penetrate the meat while maintaining its moisture, resulting in perfectly cooked chicken breasts that are far from dry or bland. The natural sweetness of maple syrup balances beautifully with the sharp notes of Dijon mustard, creating a restaurant-quality dish with minimal effort.

• 4 boneless, skinless chicken breasts
• 1/3 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Set Instant Pot to sauté mode and add olive oil. Season chicken breasts with salt and pepper, then brown for 2 minutes on each side until golden. Remove chicken and set aside. In the pot, add minced garlic and sauté for 30 seconds until fragrant.

Whisk together maple syrup, Dijon mustard, and apple cider vinegar in a bowl. Pour the mixture into the Instant Pot, scraping any browned bits from the bottom. Return chicken to the pot and sprinkle with dried thyme.

Seal the Instant Pot and cook on high pressure for 8 minutes, followed by a 5-minute natural release. Remove chicken to a serving plate. Switch to sauté mode and simmer the sauce for 3-4 minutes until it reaches desired thickness. Pour the reduced sauce over the chicken before serving.

For optimal results, choose chicken breasts of similar thickness to ensure even cooking. If using frozen chicken breasts, increase cooking time to 12 minutes and skip the initial browning step.

The sauce can be made spicier by adding a tablespoon of whole grain mustard or milder by reducing the amount of Dijon mustard. This dish pairs well with roasted vegetables or rice, which can help soak up the delicious sauce.

Coconut Curry Chicken Breasts

This aromatic Instant Pot coconut curry chicken breast recipe combines the richness of coconut milk with the warmth of curry spices to create a luxurious, restaurant-quality dish. The pressure cooking method ensures the chicken stays tender while allowing the complex flavors to fully develop and meld together.

The combination of coconut milk, curry powder, and fresh aromatics creates a silky, flavorful sauce that perfectly complements the chicken breasts. This dish offers a beautiful balance of sweet, savory, and slightly spicy notes, making it an excellent choice for both curry enthusiasts and those new to Indian-inspired cuisine.

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lime, juiced
• 2 tablespoons tomato paste
• 1 red bell pepper, sliced

Set Instant Pot to sauté mode and heat vegetable oil. Season chicken breasts with salt and pepper, then brown them for 2-3 minutes per side. Remove chicken and set aside. In the same pot, sauté onions, garlic, and ginger until softened, about 3 minutes.

Add curry powder and tomato paste, stirring constantly for 30 seconds to toast the spices. Pour in coconut milk, scraping the bottom of the pot to release any browned bits. Return chicken to the pot and add sliced bell pepper.

Seal the Instant Pot and cook on high pressure for 8 minutes, followed by a 5-minute natural release. Remove chicken and set Instant Pot to sauté mode again. Simmer the sauce for 3-4 minutes until slightly thickened. Stir in lime juice, then return chicken to the pot and coat with sauce before serving.

For best results, choose chicken breasts of similar thickness to ensure even cooking. If using light coconut milk instead of full-fat, the sauce may need additional thickening with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) added during the final reduction.

The dish can be stored in an airtight container for up to 3 days in the refrigerator, and the flavors often improve overnight.

Balsamic Glazed Chicken Breasts

The rich, tangy flavor of balsamic vinegar combined with sweet honey creates an elegant glaze that elevates ordinary chicken breasts into a restaurant-worthy dish. This Instant Pot recipe delivers tender, juicy chicken breasts enrobed in a sophisticated dark glaze that's both visually striking and deeply flavorful.

Using the pressure cooking method ensures the chicken remains moist while absorbing the complex flavors of the balsamic reduction. The sauce develops a perfect consistency through the natural cooking process, creating a glossy finish that clings beautifully to each piece of chicken.

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth

Set the Instant Pot to sauté mode and add olive oil. Season chicken breasts with salt and pepper, then brown them for 2-3 minutes per side until golden.

Remove chicken and set aside. In the same pot, add minced garlic and sauté for 30 seconds until fragrant.

Add balsamic vinegar, honey, dried thyme, and chicken broth to the pot, stirring to combine and scraping any browned bits from the bottom.

Return the chicken breasts to the pot and spoon some of the liquid over them. Close the lid, set valve to sealing position, and cook on high pressure for 8 minutes.

Allow for a 5-minute natural pressure release, then carefully release remaining pressure.

Remove chicken breasts and set aside. Switch to sauté mode and simmer the sauce for 3-5 minutes until it reduces and thickens to a glaze-like consistency.

Return chicken to the pot and coat with the glaze before serving.

For optimal results, choose chicken breasts of similar thickness (about 1-inch thick) to ensure even cooking. If breasts are thicker, butterfly them or pound them to an even thickness.

The sauce will continue to thicken as it cools, so avoid over-reducing it in the pot. This dish pairs excellently with roasted vegetables or mashed potatoes, which can help soak up the delicious glaze.

Ranch Bacon Chicken Breasts

Ranch Bacon Chicken Breasts in the Instant Pot transforms ordinary chicken into a creamy, savory masterpiece that combines the beloved flavors of ranch seasoning with crispy bacon. This comfort food favorite delivers restaurant-quality results while maintaining the convenience of pressure cooking.

The combination of ranch seasoning and bacon creates a rich, flavorful sauce that perfectly complements the tender chicken breasts. The Instant Pot's pressure cooking method ensures the chicken remains juicy while allowing the flavors to fully penetrate the meat, resulting in a dish that's both satisfying and memorable.

• 4 boneless, skinless chicken breasts
• 6 slices bacon, chopped
• 1 packet ranch seasoning mix
• 8 oz cream cheese, softened
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup heavy cream
• Salt and pepper to taste

Set Instant Pot to sauté mode and cook chopped bacon until crispy. Remove bacon and set aside, leaving the grease in the pot. Season chicken breasts with half the ranch seasoning packet, salt, and pepper. Brown chicken breasts in bacon grease for 2 minutes per side.

Remove chicken temporarily. Add chicken broth to the pot and scrape the bottom to deglaze. Return chicken to the pot and add cream cheese, remaining ranch seasoning, and garlic powder. Close the lid and set to high pressure for 8 minutes, followed by a 5-minute natural release.

After releasing remaining pressure, remove chicken and set pot to sauté mode. Stir in heavy cream and let the sauce reduce for 2-3 minutes until it reaches desired consistency. Return chicken to the pot, coat with sauce, and top with the reserved crispy bacon before serving.

For optimal results, allow cream cheese to come to room temperature before cooking, as this prevents the sauce from becoming lumpy. If the sauce is too thick, add additional chicken broth in small increments until reaching desired consistency.

The dish can be stored in an airtight container for up to 3 days in the refrigerator, though the bacon may lose some crispiness during storage.