20 Flavorful Pressure Cooker Chicken Recipes for Busy Weeknights

Let’s face it—weeknights can be hectic, but that doesn’t mean dinner has to be boring. With your trusty pressure cooker, you can whip up juicy, flavorful chicken dishes in a fraction of the time. From zesty lemon herb to cozy creamy garlic, we’ve gathered 20 mouthwatering recipes that will make your busy evenings deliciously simple. Ready to transform your weeknight routine? Dive in and find your new favorite!

Pressure Cooker Garlic Butter Chicken

Unbelievably, you’re about to make the most ridiculously easy chicken dish that’ll have your taste buds doing cartwheels and your pressure cooker earning its permanent counter space.

Ingredients

• 1.5 pounds of chicken thighs (bone-in, skin-on for maximum flavor chaos)
• 4 tablespoons of butter (because more is more)
• 6 garlic cloves, minced (don’t be shy, vampire friends)
• 1 cup chicken broth (the liquid gold)
• 2 tablespoons olive oil (for that sizzle factor)
• 1 teaspoon salt (the flavor enhancer)
• ½ teaspoon black pepper (for a little kick)
• 1 tablespoon lemon juice (a bright zing)
• A handful of fresh parsley, chopped (for that green confetti finish)

Instructions

1. Set your pressure cooker to “Sauté” mode and heat 2 tablespoons of olive oil until it shimmers, about 2 minutes.
2. Pat chicken thighs completely dry with paper towels—this ensures crispy skin instead of steamed sadness.
3. Sprinkle chicken evenly with 1 teaspoon salt and ½ teaspoon black pepper on both sides.
4. Place chicken skin-side down in the hot oil and sear until golden brown, about 4-5 minutes per side.
5. Remove chicken and set aside, then add 4 tablespoons butter to the pot.
6. When butter melts, add 6 minced garlic cloves and sauté until fragrant, about 30 seconds (watch closely—burnt garlic is a tragedy).
7. Pour in 1 cup chicken broth, scraping up all those delicious browned bits from the bottom with a wooden spoon.
8. Return chicken to the pot, lock the lid, and set to high pressure for 10 minutes.
9. Once cooking completes, use natural pressure release for 5 minutes, then quick release remaining steam.
10. Transfer chicken to a plate, then stir 1 tablespoon lemon juice into the sauce.
11. For a thicker sauce, simmer uncovered on “Sauté” for 3-5 minutes until it coats the back of a spoon.
12. Sprinkle with a handful of chopped fresh parsley before serving.

Perfectly tender chicken swimming in that garlic butter sauce creates a comfort food masterpiece that’s begging to be poured over mashed potatoes or sopped up with crusty bread—just try not to lick the plate clean (we won’t judge).

Spicy Pressure Cooker Chicken Tacos

Craving tacos but short on time? Let your pressure cooker do the heavy lifting with these fiery, flavor-packed chicken tacos that’ll have your taste buds doing the cha-cha in under 30 minutes. Seriously, this recipe is so easy you could probably do it while binge-watching your favorite show—just don’t blame us when your kitchen smells incredible enough to pause Netflix.

Ingredients

– 1.5 pounds of boneless, skinless chicken thighs (trust me, thighs stay juicier!)
– A generous glug of olive oil (about 2 tablespoons)
– 1 large yellow onion, diced into little confetti pieces
– 3 cloves of garlic, minced until they’re practically whispering
– 1 cup of your favorite salsa (the chunkier, the better for texture)
– 2 tablespoons of chili powder for that smoky kick
– 1 teaspoon of cumin because, hello, taco magic
– A pinch of salt and a few cracks of black pepper
– A squeeze of fresh lime juice (about 1 tablespoon) to brighten everything up
– A handful of fresh cilantro, chopped for garnish
– 8 small corn tortillas for serving

Instructions

1. Set your pressure cooker to the “Sauté” function and heat 2 tablespoons of olive oil until it shimmers, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and lightly golden, about 4-5 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 more minute until fragrant—don’t let it burn!
4. Add 1.5 pounds of boneless, skinless chicken thighs to the pot in a single layer.
5. Sprinkle 2 tablespoons of chili powder, 1 teaspoon of cumin, a pinch of salt, and a few cracks of black pepper evenly over the chicken.
6. Pour 1 cup of salsa over the chicken, making sure it’s mostly covered.
7. Lock the lid on the pressure cooker and set it to cook on high pressure for 10 minutes.
8. Once the timer goes off, carefully perform a quick release by turning the valve to vent—steam will shoot out, so keep hands clear!
9. Use two forks to shred the chicken directly in the pot; it should pull apart easily.
10. Stir in 1 tablespoon of fresh lime juice and let everything sit for 2 minutes to meld the flavors.
11. Warm 8 corn tortillas by heating them in a dry skillet over medium heat for 30 seconds per side, or until pliable.
12. Top each tortilla with the shredded chicken, garnish with chopped cilantro, and serve immediately.

Unbelievably tender and packed with smoky-spicy goodness, these tacos feature chicken that practically melts in your mouth. For a fun twist, set up a DIY taco bar with extra fixings like pickled onions or cotija cheese—your Tuesday dinner just got a major upgrade!

Creamy Pressure Cooker Chicken Alfredo

Gather ’round, fellow time-pressed food lovers, because we’re about to turn your pressure cooker into a creamy dream machine that’ll have you questioning why you ever bothered with fussy stovetop methods. This isn’t just dinner—it’s your new secret weapon for when hunger strikes and patience has left the building.

Ingredients

– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– 2 tablespoons of olive oil
– 4 cloves of garlic, minced
– 2 cups of chicken broth
– 1 pound of fettuccine noodles, broken in half
– 1 cup of heavy cream
– 1 cup of freshly grated Parmesan cheese
– A big pinch of salt and a few cracks of black pepper
– A handful of fresh parsley, chopped

Instructions

1. Set your pressure cooker to “Sauté” mode and heat 2 tablespoons of olive oil until shimmering.
2. Season 1.5 pounds of chicken breasts generously with salt and pepper on both sides.
3. Carefully place chicken in the hot oil and cook for 3-4 minutes per side until golden brown (don’t worry about cooking through—this is just for flavor and color).
4. Remove chicken and set aside on a plate, then add 4 minced garlic cloves to the pot and cook for 30 seconds until fragrant.
5. Pour in 2 cups of chicken broth, using a wooden spoon to scrape up all those delicious browned bits from the bottom (this is flavor gold, people!).
6. Break 1 pound of fettuccine noodles in half and arrange them in the broth, making sure they’re mostly submerged.
7. Place the seared chicken breasts on top of the noodles, then lock the lid and set to high pressure for 8 minutes.
8. Once cooking time is up, carefully quick-release the pressure according to your cooker’s instructions.
9. Remove chicken to a cutting board and shred with two forks (pro tip: the chicken will be crazy tender, so this should take about 30 seconds).
10. Stir 1 cup of heavy cream and 1 cup of grated Parmesan into the pasta until the cheese melts and creates a silky sauce.
11. Return shredded chicken to the pot along with a handful of chopped parsley, stirring everything together until perfectly combined.

Kick your feet up and behold the creamy glory you’ve created—this alfredo boasts the silkiest sauce that clings to every noodle, with tender chicken that practically melts in your mouth. For maximum enjoyment, serve it straight from the pot while it’s still steaming hot, maybe with some garlic bread for dipping duty, because let’s be real: there’s no such thing as too much garlic in this household.

Pressure Cooker Honey Soy Chicken

Oh, the eternal struggle of wanting restaurant-quality chicken without the restaurant-level time commitment—we’ve all been there, staring into the abyss of our pantry. But fear not, because this pressure cooker honey soy chicken is here to save your Tuesday (or any day, really) with minimal effort and maximum flavor payoff. It’s the kind of dish that makes you look like a kitchen wizard, even if your most advanced tool is a can opener.

Ingredients

– About 1.5 pounds of boneless, skinless chicken thighs (because thighs stay juicier, trust me)
– A generous 1/4 cup of soy sauce
– A hearty 1/4 cup of honey
– A couple of minced garlic cloves
– A tablespoon of grated fresh ginger
– A splash of rice vinegar (around 1 tablespoon)
– A teaspoon of sesame oil
– A tablespoon of cornstarch
– 2 tablespoons of water

Instructions

1. Place the boneless, skinless chicken thighs in the pressure cooker insert.
2. Pour the 1/4 cup of soy sauce and 1/4 cup of honey directly over the chicken.
3. Add the minced garlic cloves and grated fresh ginger to the pressure cooker.
4. Drizzle in the tablespoon of rice vinegar and teaspoon of sesame oil.
5. Lock the pressure cooker lid in place and set it to high pressure for 10 minutes.
6. Once the cooking time is up, let the pressure release naturally for 5 minutes, then carefully quick-release any remaining pressure. (Tip: Natural release helps keep the chicken tender instead of tough.)
7. Use tongs to transfer the cooked chicken to a cutting board, leaving the liquid in the pot.
8. Shred the chicken with two forks—it should pull apart easily when fully cooked.
9. In a small bowl, whisk together the tablespoon of cornstarch and 2 tablespoons of water until smooth to make a slurry.
10. Set the pressure cooker to sauté mode and bring the liquid to a simmer.
11. Stir in the cornstarch slurry and cook for 1-2 minutes, until the sauce thickens noticeably. (Tip: Constant stirring prevents lumps from forming in your glossy sauce.)
12. Return the shredded chicken to the pot and toss to coat evenly in the sauce.
13. Let it heat through for another minute, then serve immediately. (Tip: For extra flavor, garnish with sliced green onions or sesame seeds right before serving.)

Finally, this chicken emerges fall-apart tender with a sticky, sweet-savory glaze that clings to every strand. The honey caramelizes subtly against the salty soy, while the ginger and garlic add a warm kick that’s downright addictive. Serve it over fluffy rice to soak up every drop of sauce, or stuff it into tacos for a fun twist that’ll have everyone asking for seconds.

Quick Pressure Cooker Chicken Curry

Oh, the pressure cooker—that magical kitchen gadget that turns “I’ll be cooking for hours” into “dinner’s ready before the next episode autoplays.” This chicken curry is so quick and flavorful, your taste buds will think you hired a personal chef, but really, you just pressed a button. Get ready to impress yourself (and maybe some hungry humans) with minimal effort and maximum deliciousness.

Ingredients

– A couple of boneless, skinless chicken breasts, about 1.5 pounds total, cut into 1-inch chunks
– One big yellow onion, roughly chopped
– Three cloves of garlic, minced
– A 1-inch piece of fresh ginger, grated (about 1 tablespoon)
– One 14-ounce can of coconut milk
– A couple of tablespoons of tomato paste
– A splash of vegetable oil (about 1 tablespoon)
– A heaping tablespoon of curry powder
– A teaspoon of ground cumin
– Half a teaspoon of turmeric
– A pinch of red pepper flakes (optional, for a little kick)
– A cup of low-sodium chicken broth
– A big handful of fresh cilantro, chopped
– Salt to taste (start with 1 teaspoon)

Instructions

1. Set your pressure cooker to “Sauté” mode and let it heat up for 2 minutes.
2. Add a splash of vegetable oil to the pot and swirl it around to coat the bottom.
3. Toss in the chopped onion and cook, stirring occasionally, for 4–5 minutes until it’s soft and translucent.
4. Stir in the minced garlic and grated ginger, and cook for 1 more minute until fragrant.
5. Add the chicken chunks to the pot and cook, stirring, for 3–4 minutes until they’re lightly browned on all sides.
6. Sprinkle in the curry powder, cumin, turmeric, and red pepper flakes (if using), and stir for 30 seconds to toast the spices.
7. Mix in the tomato paste and cook for 1 minute to deepen the flavor.
8. Pour in the coconut milk and chicken broth, and stir everything together until well combined.
9. Secure the lid on the pressure cooker, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
10. Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
11. Open the lid, stir in the chopped cilantro and salt, and let it sit for 2 minutes to meld the flavors.

Creamy, aromatic, and packed with cozy spices, this curry is a hug in a bowl. Serve it over fluffy rice, scoop it up with warm naan, or get fancy by topping it with extra cilantro and a squeeze of lime for a bright finish.

Pressure Cooker Lemon Herb Chicken

Ever have one of those days where you want something delicious but the thought of actually cooking makes you want to nap on the kitchen floor? Enter this magical pressure cooker situation that turns a few simple ingredients into a lemony, herby, fall-off-the-bone chicken masterpiece with almost zero effort. It’s basically a culinary cheat code for a ridiculously tasty dinner.

Ingredients

• A couple of pounds of chicken thighs, bone-in and skin-on for maximum flavor
• A good glug of olive oil, about 2 tablespoons
• Two juicy lemons
• A few cloves of garlic, minced up
• A handful of fresh thyme sprigs
• A cup of chicken broth
• A splash of white wine, about 1/4 cup
• A pinch of salt and a few cracks of black pepper

Instructions

1. Set your pressure cooker to the “Sauté” function and let it heat up for 2 minutes.
2. Pour in the olive oil and carefully place the chicken thighs in, skin-side down, to sear for 4-5 minutes until the skin is golden brown and crispy. (Tip: Don’t crowd the pot—sear in batches if needed for the best browning!)
3. Flip the chicken thighs and sear the other side for another 3 minutes.
4. Remove the chicken from the pot and set it aside on a plate.
5. Add the minced garlic to the pot and sauté for 1 minute until it becomes fragrant.
6. Pour in the chicken broth and white wine, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pot.
7. Add the fresh thyme sprigs, the juice of one lemon, and season with the salt and pepper.
8. Return the seared chicken thighs to the pot, nestling them into the liquid.
9. Secure the lid on the pressure cooker, set the valve to “Sealing,” and cook on High Pressure for 15 minutes.
10. Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure. (Tip: Natural release helps keep the chicken incredibly tender and juicy.)
11. Carefully remove the lid, then transfer the chicken to a serving platter.
12. Slice the remaining lemon into thin rounds and garnish the chicken platter with them and the spent thyme sprigs for a fresh, vibrant look. (Tip: The lemon slices will warm and release their oils, adding a final burst of aroma.)

What you get is chicken so tender it practically sighs off the bone, bathed in a bright, herby sauce that’s begging to be sopped up with crusty bread. The lemon cuts through the richness perfectly, making it feel both comforting and refreshing—try serving it over a bed of fluffy couscous or with roasted asparagus for a complete meal that’s far fancier than the effort required.

Pressure Cooker BBQ Chicken Sliders

Aren’t you tired of BBQ chicken that takes all day? Let’s pressure-cook our way to flavor town with these ridiculously easy sliders that’ll have your friends thinking you’ve been slaving over a smoker for hours. Get ready for tender, saucy chicken that practically shreds itself while you kick back and take the credit.

Ingredients

– 2 pounds of boneless, skinless chicken thighs (because thighs stay juicy under pressure)
– A generous cup of your favorite BBQ sauce
– A couple of tablespoons of apple cider vinegar for that tangy kick
– A splash of Worcestershire sauce to deepen the flavor
– A tablespoon of brown sugar to balance the tang
– Half a teaspoon of garlic powder
– Half a teaspoon of smoked paprika for that smoky vibe
– A pack of 12 slider buns
– A cup of shredded coleslaw mix (the crunchy kind)

Instructions

1. Place 2 pounds of boneless, skinless chicken thighs in your pressure cooker.
2. In a small bowl, whisk together 1 cup of BBQ sauce, 2 tablespoons of apple cider vinegar, 1 tablespoon of Worcestershire sauce, 1 tablespoon of brown sugar, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of smoked paprika until smooth.
3. Pour the sauce mixture over the chicken in the pressure cooker, making sure all pieces are coated.
4. Lock the pressure cooker lid in place and set to high pressure for 15 minutes.
5. Once cooking completes, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Carefully remove the lid and use two forks to shred the chicken directly in the cooker.
7. Stir the shredded chicken with the remaining sauce in the pot until well combined.
8. Toast 12 slider buns in a 350°F oven for 5 minutes until lightly golden.
9. Spoon the saucy BBQ chicken onto the bottom halves of the toasted buns.
10. Top each slider with a small handful of shredded coleslaw mix.
11. Place the top bun on each slider and serve immediately.

Seriously, these sliders are so tender they practically melt in your mouth while the coleslaw adds the perfect crunch. The smoky-sweet sauce clings to every shred of chicken like it’s never letting go. Stack them high on a platter for game day or pack them for your next picnic—either way, prepare for empty plates and recipe requests!

Pressure Cooker Chicken and Rice Pilaf

Finally, a one-pot wonder that won’t leave you scrubbing crusty pans for days! This pressure cooker chicken and rice pilaf is the culinary equivalent of a magic trick—toss everything in, press a button, and poof! Dinner appears faster than you can say “takeout.” It’s the busy cook’s secret weapon for turning basic ingredients into something spectacularly comforting.

Ingredients

– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– 1.5 cups of long-grain white rice
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 3 cups of chicken broth
– A glug of olive oil (about 2 tablespoons)
– A generous pinch of salt (about 1 teaspoon)
– A few cracks of black pepper (about ½ teaspoon)
– A sprinkle of dried thyme (about 1 teaspoon)

Instructions

1. Set your pressure cooker to “Sauté” mode and heat the olive oil until it shimmers.
2. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until it turns translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it brown!
4. Pat the chicken breasts dry with paper towels (this helps them sear better) and add them to the pot.
5. Sear the chicken for 2 minutes per side until golden brown; it won’t be cooked through yet.
6. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom.
7. Add the rice, salt, black pepper, and dried thyme, stirring gently to combine.
8. Secure the lid, set the pressure cooker to high pressure, and cook for 8 minutes.
9. Once done, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
10. Remove the lid, shred the chicken with two forks directly in the pot, and fluff the rice.
11. Let it sit for 5 minutes off heat to absorb any excess liquid.

This dish emerges fluffy and aromatic, with tender chicken that practically melts into the savory rice. Try serving it topped with a squeeze of lemon or a handful of fresh parsley for a bright, restaurant-worthy finish that’ll have everyone asking for seconds!

Pressure Cooker Teriyaki Chicken Bowls

Never has dinner felt so rebellious—we’re breaking all the rules with this pressure cooker teriyaki chicken that’s ready faster than you can decide what to watch on Netflix. This isn’t just a meal; it’s a saucy, sweet, and savory escape from the kitchen grind, perfect for those nights when you’d rather be anywhere but standing over a stove.

Ingredients

• 1.5 pounds of boneless, skinless chicken thighs (because thighs stay juicier under pressure)
• A generous ½ cup of soy sauce for that salty kick
• ¼ cup of honey to sweeten the deal
• 2 minced garlic cloves because everything’s better with garlic
• A tablespoon of grated fresh ginger for a little zing
• A splash of rice vinegar to balance the sweetness
• 1 tablespoon of cornstarch mixed with 2 tablespoons of water for thickening magic
• A couple of cups of cooked white rice to serve it all over
• Some sliced green onions and sesame seeds for a fresh, crunchy finish

Instructions

1. Place the chicken thighs in the pressure cooker insert.
2. Pour in the soy sauce, honey, minced garlic, grated ginger, and rice vinegar directly over the chicken.
3. Lock the pressure cooker lid in place and set to high pressure for 10 minutes.
4. Once cooking is complete, carefully quick-release the pressure by turning the valve.
5. Remove the chicken thighs with tongs and set them aside on a cutting board.
6. Turn the pressure cooker to sauté mode and bring the sauce to a simmer.
7. Whisk the cornstarch and water mixture into the simmering sauce until fully incorporated.
8. Cook the sauce for 2-3 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
9. While the sauce thickens, shred the chicken using two forks.
10. Return the shredded chicken to the pressure cooker and stir to coat evenly with the sauce.
11. Divide the cooked rice among bowls and top with the teriyaki chicken.
12. Garnish with sliced green onions and a sprinkle of sesame seeds before serving.

Velvety sauce clings to every tender shred of chicken, creating a glossy, sticky-sweet masterpiece that’s downright addictive. The rice soaks up all that teriyaki goodness while the green onions add a fresh crunch—try serving it in lettuce cups for a low-carb twist or alongside crispy roasted broccoli to make it a full veggie-packed feast.

Pressure Cooker Chicken Tortilla Soup

Brace yourselves, soup lovers—this pressure cooker chicken tortilla soup is about to become your new weeknight superhero, delivering all the cozy, spicy vibes without the all-day simmering drama. It’s basically a flavor fiesta in a bowl, ready faster than you can say “¡olé!” and guaranteed to make your taste buds do a happy dance. Trust me, your Instant Pot and your hungry family will thank you profusely for this genius move.

Ingredients

– A glug of olive oil (about 1 tbsp)
– One big yellow onion, chopped up
– A couple of garlic cloves, minced
– 1 lb of boneless, skinless chicken thighs
– 1 can (14.5 oz) of diced tomatoes, with their juices
– 4 cups of chicken broth
– 1 cup of frozen corn
– 1 can (15 oz) of black beans, rinsed and drained
– 1 tbsp of chili powder
– 1 tsp of ground cumin
– A good pinch of salt
– A squeeze of lime juice (about 1 tbsp)
– Tortilla chips, for crushing on top
– A handful of fresh cilantro, chopped
– A dollop of sour cream
– Some shredded Monterey Jack cheese

Instructions

1. Set your pressure cooker to “Sauté” mode and heat 1 tbsp of olive oil until it shimmers, about 2 minutes.
2. Add the chopped onion and cook, stirring often, until it turns soft and translucent, roughly 4–5 minutes.
3. Stir in the minced garlic and cook for 1 more minute until fragrant—don’t let it burn, or it’ll taste bitter (tip: keep the heat medium to avoid this).
4. Place the chicken thighs in the pot in a single layer and pour in the diced tomatoes with their juices and 4 cups of chicken broth.
5. Sprinkle in 1 tbsp of chili powder, 1 tsp of cumin, and a pinch of salt, then give everything a good stir to combine.
6. Secure the lid, set the pressure cooker to high pressure, and cook for 10 minutes—once done, let the pressure release naturally for 10 minutes, then quick-release any remaining steam (tip: natural release keeps the chicken extra tender).
7. Carefully remove the lid and transfer the chicken to a cutting board; shred it with two forks until it’s in bite-sized pieces.
8. Return the shredded chicken to the pot, then stir in 1 cup of frozen corn, the rinsed black beans, and 1 tbsp of lime juice.
9. Let the soup simmer on “Sauté” mode for 3–4 minutes until the corn is heated through and the beans are warm (tip: taste and add more salt now if needed).
10. Ladle the soup into bowls and top with crushed tortilla chips, a sprinkle of cilantro, a dollop of sour cream, and shredded Monterey Jack cheese.

Mmm, you’ll love the way the tender chicken mingles with the smoky broth and creamy beans, while those crispy tortilla chips add a satisfying crunch. Serve it up with extra lime wedges for a zesty kick, or go wild by stirring in some diced avocado for a cool, creamy contrast—it’s a texture party in every spoonful!

Pressure Cooker Chicken Marsala

A pressure cooker just became your new best friend for turning that fancy Italian restaurant favorite into a weeknight superhero. This Pressure Cooker Chicken Marsala delivers all the rich, savory goodness in a fraction of the time, proving that elegance and a busy schedule can absolutely be besties.

Ingredients

– A couple of boneless, skinless chicken breasts
– A good glug of olive oil
– A cup of sliced cremini mushrooms
– Half a cup of finely chopped yellow onion
– Two cloves of garlic, minced
– A cup of Marsala wine
– Half a cup of chicken broth
– A quarter cup of heavy cream
– A tablespoon of butter
– A tablespoon of all-purpose flour
– A teaspoon of dried thyme
– A pinch of salt and a few cracks of black pepper

Instructions

1. Pat the chicken breasts completely dry with paper towels, then season both sides generously with the salt and pepper. (Tip: Drying the chicken first is the secret to getting a beautiful sear instead of a steam.)
2. Set your pressure cooker to the “Sauté” function and heat the olive oil until it shimmers, about 2 minutes.
3. Carefully place the seasoned chicken breasts in the hot oil and sear for 3-4 minutes per side, until a golden-brown crust forms. Remove the chicken and set it aside on a plate.
4. Add the sliced mushrooms and chopped onion to the pot. Sauté for 4-5 minutes, stirring occasionally, until the onions are soft and the mushrooms have released their liquid.
5. Stir in the minced garlic and cook for just 1 minute, until fragrant. (Tip: Don’t let the garlic burn, or it’ll turn bitter!)
6. Sprinkle the flour over the mushroom and onion mixture and stir constantly for 1 minute to cook out the raw flour taste.
7. Pour in the Marsala wine and chicken broth, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pot.
8. Return the seared chicken breasts and any accumulated juices back to the pot.
9. Secure the lid, set the pressure valve to “Sealing,” and cook on High Pressure for 8 minutes.
10. Once the cooking time is complete, carefully perform a Quick Pressure Release by turning the valve to “Venting.”
11. Open the lid and remove the chicken breasts to a clean plate.
12. Stir the heavy cream, butter, and dried thyme into the sauce remaining in the pot. (Tip: Let the sauce simmer on the “Sauté” setting for 2-3 minutes to thicken slightly if you prefer a richer consistency.)
13. Return the chicken to the pot, turning to coat it in the luxurious sauce. Unbelievably tender chicken bathes in a deeply savory, mushroom-studded Marsala sauce that’s rich without being overly heavy. Serve it piled high over a mound of creamy mashed potatoes or fettuccine to soak up every last drop of that glorious sauce.

Pressure Cooker Buffalo Chicken Wraps

Never has “hot and bothered” been such a delicious state of affairs! We’re talking about that magical moment when spicy, tangy buffalo sauce meets tender, shredded chicken, all hugged by a soft tortilla—this pressure cooker hack delivers maximum flavor with minimal fuss, because who has time to simmer for hours when game day hunger strikes?

Ingredients

• About 1.5 pounds of boneless, skinless chicken breasts (because nobody wants to pick out bones mid-wrap)
• A generous ½ cup of your favorite buffalo sauce (go for the good stuff—your taste buds will thank you)
• A couple of tablespoons of unsalted butter (for that silky, rich finish)
• A splash of chicken broth, roughly ¼ cup (to keep things steamy and flavorful)
• A pinch of garlic powder (because everything’s better with garlic)
• Four large flour tortillas (the burrito-sized ones that actually hold your life together)
• A handful of shredded lettuce (for that essential crunch factor)
• ½ cup of crumbled blue cheese or ranch dressing (choose your fighter—tangy or creamy)
• ½ cup of diced celery (for a fresh, crisp bite that cuts the heat)

Instructions

1. Place the chicken breasts in your pressure cooker, then pour in the buffalo sauce, chicken broth, and garlic powder.
2. Lock the lid securely and set the pressure cooker to high pressure for 10 minutes—this quick cook time keeps the chicken juicy instead of dry.
3. Once the timer beeps, carefully perform a quick pressure release by turning the valve (stand back—steam is hot!).
4. Use two forks to shred the chicken directly in the pot, stirring to coat every piece in that saucy goodness.
5. Stir in the butter until it melts completely, which adds a luxurious richness to balance the spice.
6. Warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, just until pliable—this prevents cracking when you roll them.
7. Lay a tortilla flat and spoon a quarter of the buffalo chicken mixture down the center, leaving a 2-inch border at the edges.
8. Top the chicken with shredded lettuce, crumbled blue cheese or ranch dressing, and diced celery.
9. Fold the bottom edge of the tortilla over the filling, then tuck in the sides and roll tightly away from you to seal the wrap.
10. Repeat with the remaining tortillas and filling, slicing each wrap in half diagonally for easy handling.

Zesty, saucy, and gloriously messy, these wraps deliver a kick of heat mellowed by cool, crunchy veggies and creamy dressing. Serve them with extra celery sticks for dipping, or pack them for a picnic where napkins are mandatory—because the best meals often require a little cleanup!

Pressure Cooker Chicken Tikka Masala

Never has a weeknight dinner felt more like a victory lap than with this pressure cooker chicken tikka masala—it’s basically your ticket to feeling like a culinary rockstar without the sweat (or the tears, unless they’re happy ones). Imagine tender chicken swimming in a creamy, spiced tomato sauce that’s so good, you’ll want to lick the spoon—and honestly, we won’t judge if you do. Let’s dive in and make magic happen in under 30 minutes!

Ingredients

– A couple of boneless, skinless chicken breasts, chopped into bite-sized pieces
– A glug of olive oil (about 1 tbsp)
– One medium onion, finely diced
– Two cloves of garlic, minced
– A thumb-sized piece of fresh ginger, grated
– A generous sprinkle of garam masala (1 tbsp)
– A pinch of ground cumin (1 tsp)
– A dash of paprika (1 tsp)
– A 14.5-ounce can of crushed tomatoes
– A splash of heavy cream (1/2 cup)
– A handful of fresh cilantro, chopped
– Salt to season (about 1 tsp)

Instructions

1. Set your pressure cooker to the sauté function and heat 1 tbsp of olive oil until it shimmers, about 2 minutes.
2. Add the diced onion and cook, stirring frequently, until softened and lightly golden, roughly 4–5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant—don’t let it burn!
4. Tip in the chopped chicken pieces and cook, turning occasionally, until they’re lightly browned on all sides, about 4–5 minutes.
5. Sprinkle over the garam masala, cumin, and paprika, stirring to coat the chicken evenly for 30 seconds to toast the spices.
6. Pour in the crushed tomatoes, scraping the bottom of the pot to lift any stuck bits for extra flavor.
7. Secure the lid, set the pressure cooker to high pressure, and cook for 8 minutes—once done, let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
8. Carefully open the lid and stir in the heavy cream until the sauce is smooth and creamy.
9. Fold in the chopped cilantro and season with 1 tsp of salt, then let it sit for 2 minutes to meld the flavors.
10. Garnish with extra cilantro if you’re feeling fancy.

Gloriously creamy and packed with warm spices, this dish boasts tender chicken that practically melts in your mouth. Serve it over fluffy rice or with naan for dipping—either way, it’s a cozy hug in a bowl that’ll have everyone asking for seconds.

Pressure Cooker Chicken Fajitas

Oh, the pressure cooker—that magical kitchen gadget that turns what feels like a culinary marathon into a speedy sprint. Let’s talk Pressure Cooker Chicken Fajitas, the weeknight hero that delivers all the sizzle without the fuss, because who has time to stand over a skillet when there’s Netflix to binge?

Ingredients

– A couple of boneless, skinless chicken breasts
– A glug of olive oil
– A big yellow onion, thinly sliced
– A couple of bell peppers (any color you fancy), sliced into strips
– A hefty sprinkle of fajita seasoning
– A splash of lime juice
– A handful of fresh cilantro, chopped
– A pinch of salt
– Warm tortillas for serving

Instructions

1. Set your pressure cooker to “Sauté” mode and pour in a glug of olive oil, letting it heat up for about 1 minute until it shimmers.
2. Add the thinly sliced onion and bell peppers, sautéing for 3–4 minutes until they just start to soften and smell amazing.
3. Push the veggies to the side and place the chicken breasts in the center, sprinkling them with a hefty amount of fajita seasoning and a pinch of salt.
4. Squeeze a splash of lime juice over everything, then lock the lid on the pressure cooker and set it to cook on high pressure for 8 minutes.
5. Once the timer beeps, carefully do a quick release of the pressure by turning the valve—stand back, it’s steamy!
6. Remove the lid and use two forks to shred the chicken right in the pot, mixing it with the peppers and onions.
7. Stir in the chopped cilantro, then let it all hang out for a minute so the flavors meld together.
8. Serve immediately with warm tortillas, and maybe an extra squeeze of lime if you’re feeling zesty.
Tip: For extra tender chicken, let it rest in the pot for 2–3 minutes after shredding. Tip: If your peppers are looking a bit sad, swap in frozen ones—they work like a charm here. Tip: Warm your tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds—game changer!
That first bite? Tender, juicy chicken with peppers that still have a slight crunch, all wrapped in a warm tortilla—it’s like a fiesta in your mouth without the cleanup. Try piling these into a bowl over cilantro-lime rice for a deconstructed fajita bowl, or stuff them into a crunchy taco shell for a fun twist.

Pressure Cooker Chicken Noodle Soup

Let’s be real—when you’re craving that soul-warming hug in a bowl but don’t have hours to babysit a simmering pot, this pressure cooker chicken noodle soup swoops in like a culinary superhero. Loaded with tender chicken, slurp-worthy noodles, and veggies that haven’t lost their will to live, it’s comfort food that respects your schedule (and your hunger).

Ingredients

– A glug of olive oil (about 1 tbsp)
– One big yellow onion, chopped
– A couple of carrots, sliced into coins
– Two celery stalks, chopped
– 1 lb of boneless, skinless chicken thighs
– 6 cups of chicken broth
– 2 cups of wide egg noodles
– A generous pinch of salt (about 1 tsp)
– A few cracks of black pepper (around ½ tsp)
– A handful of fresh parsley, chopped

Instructions

1. Set your pressure cooker to “Sauté” and heat 1 tbsp of olive oil until it shimmers.
2. Add the chopped onion, carrot coins, and celery, and sauté for 5 minutes until the onion turns translucent.
3. Tip: Scrape any browned bits from the bottom—that’s flavor gold!
4. Place 1 lb of chicken thighs evenly over the veggies.
5. Pour in 6 cups of chicken broth, ensuring it covers the chicken.
6. Lock the lid, set the pressure cooker to high pressure, and cook for 10 minutes.
7. Once done, carefully quick-release the pressure by turning the valve.
8. Remove the chicken with tongs and shred it using two forks on a cutting board.
9. Tip: Let the chicken rest for 2 minutes before shredding to avoid steam burns.
10. Return the shredded chicken to the pot.
11. Stir in 2 cups of wide egg noodles, 1 tsp of salt, and ½ tsp of black pepper.
12. Set the cooker to “Sauté” again and simmer for 6–8 minutes until the noodles are tender.
13. Tip: Don’t overcook the noodles—they’ll keep softening off-heat!
14. Turn off the heat and stir in the chopped parsley.

Mmm, the broth is rich and savory, clinging to every noodle and veggie like a cozy blanket. Serve it with a crusty baguette for dipping, or toss in a squeeze of lemon to brighten those deep, comforting flavors—it’s basically a warm hug you can eat.

Pressure Cooker Chicken Pot Pie Filling

Picture this: you’re craving that soul-warming hug of chicken pot pie, but your patience is running thinner than pie crust dough. Enter the pressure cooker—your kitchen’s superhero that turns hours of simmering into minutes of magic, delivering a filling so cozy, it practically tucks you in with a blanket.

Ingredients

• A couple of boneless, skinless chicken breasts (about 1.5 pounds)
• A glug of olive oil (about 2 tablespoons)
• One diced yellow onion
• Two chopped carrots
• Two stalks of celery, sliced
• A couple of minced garlic cloves
• A splash of chicken broth (2 cups)
• A half-cup of heavy cream
• A handful of frozen peas (1 cup)
• A sprinkle of all-purpose flour (3 tablespoons)
• A pinch of dried thyme
• A dash of salt and black pepper

Instructions

1. Set your pressure cooker to “Sauté” mode and heat the olive oil for 2 minutes until it shimmers.
2. Add the diced onion, chopped carrots, and sliced celery, and cook for 5 minutes, stirring occasionally, until the veggies soften slightly.
3. Tip: Don’t rush this step—sweating the veggies first builds a flavorful base that makes the filling sing.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Sprinkle the all-purpose flour over the veggies and stir constantly for 1 minute to cook off the raw flour taste.
6. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits (this adds depth!).
7. Add the chicken breasts, dried thyme, salt, and black pepper, ensuring the chicken is submerged in the liquid.
8. Lock the pressure cooker lid, set it to high pressure, and cook for 10 minutes.
9. Once done, carefully quick-release the pressure according to your cooker’s instructions.
10. Tip: Use tongs to remove the chicken breasts and shred them with two forks—it’s faster and gives that perfect, tender texture.
11. Return the shredded chicken to the pot, stir in the heavy cream and frozen peas, and set the cooker to “Sauté” again.
12. Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens to a gravy-like consistency.
13. Tip: If the sauce is too thin, let it bubble a bit longer; too thick? Add a splash more broth until it’s just right.

Buttery, creamy, and packed with tender chicken and veggies, this filling is a flavor bomb that’s ready to star in pies, spoon over biscuits, or even devour straight from the bowl—no judgment here!

Pressure Cooker Mediterranean Chicken

Ditch the takeout menus, folks—we’re about to pressure cook our way to Mediterranean bliss without sacrificing an entire afternoon. This chicken dish is so flavorful and fast, it’ll make your slow cooker blush with jealousy and have dinner on the table before you can say “olive oil.” Get ready for tender, herb-kissed chicken that’s practically begging to be devoured.

Ingredients

– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– A generous glug of olive oil (about 2 tablespoons)
– A whole lemon, juiced (about 1/4 cup)
– A couple of minced garlic cloves
– A good sprinkle of dried oregano (1 teaspoon)
– A pinch of salt and a few cracks of black pepper
– A splash of chicken broth (1/2 cup)
– A handful of kalamata olives (1/2 cup)
– A small handful of chopped fresh parsley for garnish

Instructions

1. Set your pressure cooker to “Sauté” mode and let it heat up for 2 minutes.
2. Pour in the olive oil and swirl it around to coat the bottom of the pot.
3. Season both sides of the chicken breasts generously with salt, pepper, and dried oregano.
4. Carefully place the chicken in the hot oil and sear for 3 minutes per side until golden brown.
5. Add the minced garlic and cook for 30 seconds until fragrant.
6. Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom.
7. Lock the pressure cooker lid in place and set to cook on HIGH pressure for 8 minutes.
8. Once cooking is complete, let the pressure release naturally for 5 minutes, then carefully quick-release any remaining pressure.
9. Remove the chicken to a cutting board and let it rest for 3 minutes.
10. Stir the kalamata olives into the sauce remaining in the pot.
11. Slice the chicken against the grain into 1/2-inch thick pieces.
12. Return the sliced chicken to the pot and toss to coat in the sauce.
13. Sprinkle with fresh parsley just before serving.

Heavenly doesn’t even begin to cover it—this chicken emerges impossibly tender, practically melting at the slightest nudge of your fork. The bright lemon and briny olives create a flavor party that’ll have you dreaming of Greek islands, while the herb-infused sauce begs to be sopped up with crusty bread or spooned over fluffy couscous. Trust me, this is one pressure cooker miracle that’ll earn a permanent spot in your weeknight rotation.

Pressure Cooker Chicken Adobo

Seriously, who has time to babysit a simmering pot for hours when your pressure cooker can deliver that same soul-warming, tangy-savory magic in a fraction of the time? This isn’t just a shortcut; it’s a culinary cheat code for getting a deeply flavorful, fall-off-the-bone chicken adobo on your table faster than you can decide what to binge-watch next. Let’s get this party started.

Ingredients

• About 2 pounds of your favorite chicken pieces (thighs are the MVP here)
• A good glug (that’s ½ cup) of soy sauce
• A hearty splash (½ cup) of apple cider vinegar
• A couple of big, smashed garlic cloves
• A few whole peppercorns
• Two or three dried bay leaves
• A tablespoon of neutral oil, like avocado or canola

Instructions

1. Set your pressure cooker to the “Sauté” function and let it heat up for a solid 2 minutes until the display reads “Hot.”
2. Pour in 1 tablespoon of neutral oil and carefully place your 2 pounds of chicken pieces skin-side down to sear for 4-5 minutes, until you get a beautiful golden-brown crust. Tip: Don’t crowd the pot—sear in batches if needed for the best browning.
3. Flip the chicken pieces and sear the other side for another 3-4 minutes, then transfer all the chicken to a clean plate.
4. Turn off the sauté function and immediately pour in ½ cup of soy sauce and ½ cup of apple cider vinegar to deglaze the pot, using a wooden spoon to scrape up all those delicious browned bits from the bottom.
5. Add your smashed garlic cloves, a few whole peppercorns, and two or three dried bay leaves directly into the liquid.
6. Carefully return all the seared chicken pieces and any accumulated juices back into the pressure cooker pot.
7. Secure the lid, set the valve to “Sealing,” and select the “High Pressure” or “Manual” setting for 10 minutes.
8. Once the cooking cycle is complete, let the pressure release naturally for 10 full minutes—this keeps the chicken incredibly tender. Tip: A natural release helps the meat reabsorb the flavorful juices.
9. After 10 minutes, carefully turn the valve to “Venting” to release any remaining pressure.
10. Open the lid and use tongs to transfer the chicken to a serving platter.
11. Turn the sauté function back on and let the sauce simmer vigorously for 8-10 minutes, until it reduces by about half and thickens slightly to coat the back of a spoon. Tip: Reducing the sauce after cooking intensifies the flavor perfectly.

You’ll be rewarded with chicken so tender it practically sighs off the bone, bathed in a sauce that’s the ultimate balance of salty, tangy, and savory. Yes, it’s downright magical spooned over a mountain of fluffy jasmine rice, soaking up every last drop of that incredible adobo gravy.

Pressure Cooker Chicken Cacciatore

Never has a classic Italian comfort dish been so eager to jump from pot to plate! This pressure cooker chicken cacciatore ditches the all-day simmer for a flavor-packed express lane, delivering tender chicken and robust sauce in a fraction of the time—because who has hours to coax dinner into existence?

Ingredients

• A couple of pounds of boneless, skinless chicken thighs
• A good glug of olive oil (about 2 tablespoons)
• 1 large yellow onion, chopped
• 3 cloves of garlic, minced
• 1 red bell pepper, sliced into strips
• 8 ounces of cremini mushrooms, sliced
• 1 cup of dry red wine (like a Chianti)
• 1 (28-ounce) can of crushed tomatoes
• 2 tablespoons of tomato paste
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• A generous pinch of red pepper flakes
• Salt and freshly ground black pepper to wake it all up
• Fresh parsley for a confetti finish

Instructions

1. Set your pressure cooker to “Sauté” and heat the olive oil until it shimmers.
2. Season the chicken thighs generously with salt and pepper, then brown them in batches for about 3-4 minutes per side until golden—don’t crowd the pot, or they’ll steam instead of sear (Tip: This builds a flavorful fond for the sauce).
3. Remove the chicken and set aside on a plate.
4. Add the chopped onion to the pot and sauté for 3 minutes until it starts to soften.
5. Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to burn it.
6. Toss in the bell pepper strips and sliced mushrooms, cooking for another 4 minutes until they begin to soften.
7. Pour in the red wine, scraping the bottom of the pot to lift all those browned bits (this is flavor gold!).
8. Let the wine simmer for 2 minutes to reduce slightly.
9. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes.
10. Return the chicken thighs to the pot, nestling them into the sauce.
11. Lock the lid, set the pressure cooker to high pressure, and cook for 10 minutes (Tip: Natural release for 5 minutes, then quick release the remaining pressure—this keeps the chicken juicy).
12. Carefully remove the lid once the pressure is fully released.
13. Stir in the fresh parsley just before serving (Tip: Adding herbs at the end preserves their bright flavor and color).

What emerges is a saucy, rustic masterpiece where the chicken practically melts at the touch of a fork, and the tomatoes and wine mingle into a deeply savory, slightly tangy embrace. Serve it over a heap of creamy polenta to soak up every last drop, or twirl it with thick pasta for a dinner that feels like a warm hug from Nonna—minus the all-day simmer.

Pressure Cooker Chicken Biryani

Pressure cookers aren’t just for your grandma’s pot roast anymore, folks—they’re about to become your new best friend for whipping up this aromatic, flavor-packed biryani that’ll have your kitchen smelling like a Mumbai street food stall in under an hour. Prepare to impress yourself with minimal effort and maximum deliciousness.

Ingredients

• 1.5 pounds of chicken thighs, because thighs have the best flavor
• 2 cups of basmati rice, rinsed until the water runs clear
• 1 large onion, thinly sliced—get ready for some serious caramelization
• 4 cloves of garlic, minced (or more, we don’t judge)
• A 1-inch piece of ginger, grated
• 2 juicy tomatoes, chopped
• A couple of green chilies, sliced for that gentle heat
• 1/2 cup of plain yogurt to tenderize everything
• A big splash of vegetable oil
• 2 tablespoons of biryani masala—your secret weapon
• 1 teaspoon of turmeric for that golden glow
• 1 teaspoon of red chili powder if you’re feeling brave
• 1 teaspoon of salt, or as your heart desires
• A handful of fresh cilantro and mint leaves
• A pinch of saffron threads soaked in 2 tablespoons of warm milk
• 3.5 cups of water—the magic liquid

Instructions

1. Set your pressure cooker to sauté mode and heat 2 tablespoons of vegetable oil until it shimmers.
2. Add your thinly sliced onion and cook for 8-10 minutes, stirring occasionally, until they turn golden brown and crispy—this is where the magic starts, don’t rush it!
3. Remove half the fried onions and set aside for garnishing later (trust me, you’ll thank yourself).
4. Add minced garlic and grated ginger to the remaining onions in the pot and sauté for 1 minute until fragrant.
5. Toss in the chicken thighs and cook for 4-5 minutes until they lose their pink color on the outside.
6. Stir in the chopped tomatoes, sliced green chilies, biryani masala, turmeric, red chili powder, and salt, cooking for another 3 minutes until the tomatoes soften.
7. Mix in the yogurt thoroughly and cook for 2 more minutes—this step tenderizes the chicken beautifully.
8. Add the rinsed basmati rice and 3.5 cups of water, giving everything a gentle stir to combine.
9. Tip: For perfectly layered biryani, sprinkle half the cilantro and mint leaves over the rice before closing the lid.
10. Close the pressure cooker lid, set to high pressure, and cook for 6 minutes—yes, just 6 minutes!
11. Once done, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
12. Tip: Don’t peek right away! Let the biryani rest for 5 minutes with the lid on to allow the flavors to meld.
13. Drizzle the saffron-infused milk over the top and fluff the rice gently with a fork.
14. Tip: For that restaurant-style finish, layer the reserved fried onions and remaining herbs on top before serving.

Keep this biryani warm in the pot until you’re ready to dive in—the fluffy rice grains will have absorbed all those incredible spices while staying perfectly separate, and the chicken will be fall-apart tender. Knock your socks off by serving it with a cool cucumber raita or just eat it straight from the pot while no one’s watching; we won’t tell!

Summary

Now you have 20 delicious pressure cooker chicken recipes to make weeknight dinners stress-free and full of flavor. We hope these ideas inspire you to try something new! Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest so other busy cooks can enjoy it too. Happy cooking!