Are you tired of sacrificing flavor for convenience on busy weeknights? Look no further! The Instant Pot has revolutionized home cooking, and we’re here to show you just how easy it is to whip up a delicious and healthy meal. In this article, we’ll be sharing 20 mouth-watering Instant Pot chicken recipes that are perfect for a quick dinner solution.
From classic comfort food dishes to international-inspired meals, these recipes are sure to please even the pickiest of eaters. And the best part? They’re all easy to make and can be ready in under an hour. Whether you’re looking for a low-carb alternative or a hearty stew, we’ve got you covered.
In this article, we’ll explore a range of flavors and cuisines, from Mediterranean-inspired dishes to spicy curries. And don’t worry – our recipes are all healthy and balanced, using whole foods and lean proteins. So go ahead, get cooking, and enjoy the ease and convenience that comes with Instant Pot cooking!
Instant Pot Lemon Garlic Chicken with Vegetables
This recipe combines the bright flavors of lemon and garlic with the convenience of an Instant Pot, resulting in a moist and flavorful chicken dish paired with tender vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cloves of garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup mixed vegetables (such as bell peppers, carrots, and potatoes)
– 1 tbsp olive oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the garlic, lemon juice, thyme, salt, and pepper. Stir to combine.
4. Add the mixed vegetables and stir to coat with the sauce.
5. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 8-10 minutes, followed by a 5-minute natural release.
Cooking Time: 13-15 minutes
Healthy Instant Pot Chicken and Quinoa Bowl
Get ready for a nutritious and filling meal with this easy-to-make Instant Pot recipe! This dish is packed with protein, fiber, and flavor from the chicken, quinoa, and vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup quinoa, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chicken, quinoa, water, bell pepper, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
7. Fluff the quinoa with a fork and serve hot. Garnish with cilantro, if desired.
Cooking Time: 15-20 minutes
Instant Pot Chicken Tortilla Soup
This Instant Pot recipe combines the comfort of chicken tortilla soup with the ease and speed of pressure cooking. In just 20 minutes, you’ll have a deliciously creamy and flavorful soup that’s perfect for a weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp cumin
– 1 tsp paprika
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
– 2 tbsp half-and-half or heavy cream (optional)
– Fresh cilantro, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and cook the onions, garlic, and bell pepper until softened.
2. Add chicken, broth, tomatoes, cumin, paprika, and cayenne pepper. Stir to combine.
3. Close the lid and set valve to “Sealing”. Cook at high pressure for 10 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
5. Add tortilla strips and stir until coated with soup. If desired, add half-and-half or heavy cream and stir until melted.
6. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20 minutes
Low-Carb Instant Pot Chicken Alfredo with Zucchini Noodles
Transform traditional fettuccine alfredo into a low-carb masterpiece by substituting zucchini noodles. This Instant Pot recipe yields a rich, creamy sauce and tender chicken without sacrificing flavor.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups chicken broth
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 1 cup grated Parmesan cheese
– 1 tsp garlic powder
– Salt and pepper to taste
– 4-6 zucchinis (depending on size)
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt butter. Add chicken; cook until browned, about 3-4 minutes.
2. Add chicken broth, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well.
3. Close the lid and set valve to “Sealing.” Press “Manual” or “Pressure Cook” for 5 minutes at high pressure.
4. Let pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
5. Cook zucchini noodles according to package instructions (usually 2-3 minutes). Combine with cooked chicken and sauce.
Cooking Time: Approximately 20-25 minutes total, including pressure release time.
Instant Pot Greek Chicken with Olives and Feta
This hearty and flavorful dish combines the classic flavors of Greece with the convenience of the Instant Pot. With chicken, olives, feta cheese, and a hint of oregano, this recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup chicken broth
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the olives, feta cheese, chicken broth, garlic, and oregano. Season with salt and pepper to taste.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
Cooking Time: 15 minutes (includes natural pressure release)
Healthy Instant Pot Chicken Curry with Coconut Milk
This creamy and flavorful curry recipe is a perfect blend of Indian-inspired spices and wholesome ingredients. Made with tender chicken, aromatic vegetables, and rich coconut milk, this dish is a nutritious and satisfying meal option.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium-sized onions, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) of coconut milk
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil.
2. Add onions, garlic, and red bell pepper; cook until tender (5-7 minutes).
3. Add chicken, curry powder, cumin, turmeric, salt, and black pepper. Cook for 1 minute.
4. Pour in coconut milk and stir well.
5. Close the lid and set valve to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 8-10 minutes.
7. Let the pressure release naturally, then open the lid. Serve hot, garnished with cilantro leaves.
Cooking Time: 15-17 minutes (including natural pressure release)
Instant Pot Chicken and Brown Rice Pilaf
This Instant Pot recipe is a flavorful and nutritious meal that can be prepared in under 30 minutes. Perfect for busy weeknights or weekends, this pilaf combines tender chicken, nutty brown rice, and vegetables in a savory broth.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked brown rice (preferably day-old)
– 2 cups mixed frozen vegetables (e.g., peas, carrots, corn)
– 4 cups chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– Cooking spray or oil for Instant Pot
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot with a small amount of cooking spray or oil.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken, brown rice, frozen vegetables, chicken broth, thyme, salt, and pepper to the Instant Pot.
5. Close the lid and ensure the valve is set to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 20-25 minutes
Quick Instant Pot Chicken Stir-Fry with Broccoli
In just a few minutes, you can have a delicious and healthy stir-fry dish ready! This recipe is perfect for a quick weeknight dinner or a busy day when you need a meal that’s both tasty and easy to prepare.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups broccoli florets
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1/2 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on your Instant Pot and heat the oil.
2. Add the chicken and cook until browned, about 3-4 minutes.
3. Add the broccoli, garlic, soy sauce, and oyster sauce (if using). Stir-fry for 2-3 minutes.
4. Close the lid and set the valve to “Sealing”. Pressure cook on high for 5 minutes.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
6. Serve hot, garnished with your choice of green onions and sesame seeds.
Cooking Time: 15-20 minutes
Instant Pot Honey Garlic Chicken with Sweet Potatoes
A sweet and savory combination that’s perfect for a weeknight dinner. This recipe is quick, easy, and packed with flavor.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 large sweet potatoes, peeled and cubed
– 2 cloves of garlic, minced
– 2 tbsp honey
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the olive oil, garlic, chicken, and sweet potatoes to the pot. Season with salt and pepper.
3. Close the lid and make sure the valve is set to “SEALING”. Pressure cook for 10 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Open the lid and stir in the honey until it’s well combined with the juices.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Healthy Instant Pot Chicken and Wild Rice Soup
This hearty soup is a delicious and nutritious meal option that’s perfect for a chilly evening or a busy day. With the help of your Instant Pot, you can create a flavorful and healthy meal in under 30 minutes!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed wild rice (such as brown, white, and red)
– 4 cups low-sodium chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen peas
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on your Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken and cook until browned, about 3-4 minutes.
3. Add the onion, garlic, wild rice, chicken broth, peas, and thyme. Stir to combine.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
6. Season with salt and pepper to taste, then serve hot.
Cooking Time: 20-25 minutes
Instant Pot Chicken Tikka Masala with Cauliflower Rice
Experience the rich flavors of India in just a few minutes with this quick and easy Instant Pot recipe. This creamy chicken tikka masala with cauliflower rice is a game-changer for busy weeknights.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/2 cup plain Greek yogurt
– 2 tbsp lemon juice
– 2 tsp garam masala
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper (optional)
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1 head of cauliflower
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the onion until translucent.
2. Add garlic, chicken, yogurt mixture, cumin, coriander, and cayenne pepper (if using). Cook until the chicken is browned.
3. Add diced tomatoes, broth, and cauliflower to the pot. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook for 10 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Season with salt and pepper to taste. Garnish with cilantro leaves (if desired). Serve over cauliflower rice.
Cooking Time: 15-20 minutes
Instant Pot Balsamic Chicken with Brussels Sprouts
A sweet and savory dish that’s ready in no time! This recipe is a perfect combination of juicy chicken, caramelized balsamic glaze, and tender Brussels sprouts.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup balsamic vinegar
– 1/4 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 lb Brussels sprouts, trimmed
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the garlic and cook for 1 minute until fragrant.
3. Add the chicken breasts and cook for 2-3 minutes per side, or until browned.
4. Add the balsamic vinegar, chicken broth, thyme, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” button and set the cooking time to 10 minutes at high pressure.
6. Quick-release the steam when done. Open the lid and add the Brussels sprouts.
7. Stir to coat with the balsamic glaze and cook for an additional 2-3 minutes, or until the sprouts are tender.
Cooking Time: 12 minutes (including release of steam)
Healthy Instant Pot Chicken Fajitas with Bell Peppers
A flavorful and nutritious twist on traditional fajitas, this recipe combines lean chicken breast with colorful bell peppers and spices, all cooked to perfection in the Instant Pot. Perfect for a quick weeknight dinner or a healthy lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 1/4 cup chicken broth
– 8 small flour tortillas
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until hot.
2. Add the chicken, onion, bell peppers, garlic, cumin, smoked paprika, salt, and pepper. Cook until the chicken is browned, about 5 minutes.
3. Add the chicken broth and stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Serve the fajitas with warm tortillas.
Cooking Time: 15-20 minutes
Instant Pot Chicken and Lentil Stew
This comforting stew is a perfect blend of protein-rich chicken, fiber-packed lentils, and aromatic spices, all cooked to perfection in under an hour. A great option for a weeknight dinner that’s easy to make and packed with nutrients.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup brown or green lentils, rinsed and drained
– 2 cloves garlic, minced
– 1 onion, chopped
– 2 carrots, peeled and chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add chicken, cook until browned, then remove from pot.
3. Add garlic, onion, carrots, and celery; cook until vegetables are tender.
4. Add lentils, diced tomatoes, chicken broth, thyme, salt, and pepper. Stir to combine.
5. Return chicken to the pot, close lid, and set valve to “Sealing”.
6. Cook on High Pressure for 20 minutes, then let pressure release naturally for 10 minutes.
Cooking Time: 30-40 minutes
Low-Fat Instant Pot Chicken Teriyaki with Pineapple
A sweet and savory twist on traditional teriyaki, this recipe combines juicy chicken, rich sauce, and a hint of pineapple for a flavorful and healthy meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 2 tbsp rice vinegar
– 2 tbsp water
– 1/4 cup pineapple juice
– 1 tsp grated ginger
– 1/4 tsp black pepper
– 1/4 cup sliced fresh pineapple
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add chicken breasts and cook for 3-4 minutes per side, or until browned.
3. In a small bowl, whisk together soy sauce, honey, rice vinegar, water, pineapple juice, ginger, and black pepper.
4. Pour the sauce over the chicken in the Instant Pot.
5. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 8 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Serve chicken with sliced pineapple and enjoy!
Cooking Time: 20-25 minutes
Instant Pot Chicken and Spinach Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the tender taste of chicken and spinach with the ease of Instant Pot cooking. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 2 cups fresh spinach leaves
– 1 cup cooked rice
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the chopped onion until translucent.
2. Add the cooked chicken, spinach, cooked rice, paprika, salt, and pepper. Stir well.
3. Arrange the bell peppers in a single layer in the Instant Pot liner.
4. Pour the chicken mixture over the peppers.
5. Close the lid and set the valve to “Sealing”. Cook on high pressure for 5 minutes, followed by 10 minutes of natural release.
6. Open the valve and quick-release any remaining steam.
7. Top with mozzarella cheese (if using) and serve hot.
Cooking Time: 15-20 minutes
Healthy Instant Pot Chicken Pho with Zoodles
This recipe combines the comforting flavors of traditional Vietnamese pho with the convenience of instant cooking and a healthier twist using zucchini noodles (zoodles) instead of rice noodles.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups low-sodium chicken broth
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red pepper flakes (optional)
– 8 oz zucchini noodles (zoodles)
– Fresh cilantro, basil, or mint leaves for garnish
– Salt and pepper, to taste
Instructions:
1. Press “Saute” on the Instant Pot and cook the onion until softened, about 3 minutes.
2. Add garlic, ginger, cumin, turmeric, and red pepper flakes (if using). Cook for an additional minute.
3. Add chicken broth, chicken, and zoodles to the Instant Pot. Close the lid and set valve to “Sealing”.
4. Cook on high pressure for 8 minutes, then quick-release.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs.
Cooking Time: 12-14 minutes (includes pressure release)
Instant Pot Chicken and Mushroom Risotto
Savor a comforting, one-pot dish featuring chicken, mushrooms, and creamy risotto.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups chicken broth, divided
– 1/2 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken, mushrooms, onion, and garlic; cook until the chicken is browned and the vegetables are tender.
3. Add the Arborio rice and stir to coat with the mixture.
4. Pour in 1 cup of chicken broth, white wine (if using), and butter. Stir well.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high for 6 minutes.
6. Let the pressure release naturally for 10 minutes before opening the lid.
7. Add the remaining 3 cups of chicken broth and stir well.
8. Close the lid again and cook on high for an additional 2-3 minutes, or until the risotto is creamy.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 18-20 minutes
Instant Pot Chicken Chili with Black Beans
Looking for a comforting and nutritious meal that’s ready in no time? This recipe combines the flavors of chicken, black beans, and spices to create a deliciously easy chili that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 cup chicken broth
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Press “Saute” on the Instant Pot and cook onion, garlic, and red bell pepper until softened.
2. Add chicken, black beans, diced tomatoes, chicken broth, cumin, and chili powder. Stir to combine.
3. Close lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 10 minutes.
4. Let pressure release naturally for 5 minutes before quick-releasing any remaining steam.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 15 minutes
Healthy Instant Pot Chicken Shawarma with Tzatziki
Get ready to taste the Mediterranean flavors of shawarma, now made healthier and quicker thanks to your Instant Pot!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/4 cup plain Greek yogurt
– 2 tbsp lemon juice
– 1 tsp garlic powder
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 8-10 pita breads
– Tzatziki sauce (store-bought or homemade, recipe below)
– Chopped cucumber, tomato, onion, and parsley for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and cook chicken until browned, about 5 minutes.
2. Add yogurt, lemon juice, garlic powder, cumin, paprika, salt, and pepper to the pot. Stir well.
3. Close the lid and set valve to “Sealing”. Cook at high pressure for 10-12 minutes.
4. Let pressure release naturally for 10 minutes before opening the lid.
5. Slice chicken into thin strips.
6. Assemble shawarma by placing chicken on pita bread, topping with tzatziki sauce, cucumber, tomato, onion, and parsley.
Tzatziki Sauce:
– Mix 1 cup Greek yogurt, 1/2 cup diced cucumber, 1 tablespoon lemon juice, 1 minced garlic clove, salt, and pepper to taste.
Summary
Looking for quick and healthy dinner options? This article presents 20 delicious Instant Pot chicken recipes perfect for busy weeknights. From creamy curries to flavorful stir-fries, these recipes are all easy to make and packed with nutrients. Try Instant Pot Lemon Garlic Chicken with Vegetables, Healthy Instant Pot Chicken and Quinoa Bowl, or Low-Carb Instant Pot Chicken Alfredo with Zucchini Noodles, among many others. With a variety of international flavors and nutritious ingredients, you’ll never get bored with these healthy and tasty chicken recipes.
