Simple Crack Chicken Instant Pot

[Elvisa Schimke]

Idoubled everything but the water (5# chicken, doubled listed seasonings, added 1 t adobo seasoning and 1 t sugar) and pressure cooked on high for 15 minutes. Served with tortillas and taco fixings to rave reviews! The leftovers will be used for enchiladas, curried stew, and chicken salad. Thank you!

Great and simple! I followed this with chick broth and my own seasoning (was making chicken salad). Prior to now, I was cooking my chicken in a crockpot for my chicken salad. I did not use this pressure cooker much except until this past week. Now I am in love and will not be using anything else (well except the air fryer). Thank you so much!

I have tried this recipe twice, once with blsl chicken thighs and once with blsl chicken breasts. Worked great to help prep chicken for casseroles, tinga, and enchiladas. After you shred or chop the chicken add a little if the liquid left in the pot if you are storing chicken in fridge. It helps retain some moisture and flavor.

Thanks for the recipe! I am making chicken enchiladas and the chicken is perfectly cooked. I hate to discard the cooking broth. Can I freeze the broth also? If so, should I freeze it together with the chicken or separately?

Speaking of convenience, I also love making this meal frequently because I can use the leftovers in so many ways. Some of my favorites have been to make a burrito bowl, over nachos, in a quick quesadilla, or over a bed of lettuce for a fast salad. This recipe has been an absolute game-changer for us when it comes to dinner and versatile meal prep for the week. Hopefully, it can do the same for you!

My recipe for crockpot chicken tacos uses just 8 ingredients (or less, if you opt for premade taco seasoning). Just throw them in a slow cooker to enjoy a stress-free dinner option with minimal prep time.

The chicken provides lean protein for strong muscles and essential B vitamins to keep you energized throughout the day. Meanwhile, the salsa adds a burst of flavor without extra calories, offering vitamins A and C to support your immune system.

TIPS: We love following their crockpot method and do on low for 6-7 hrs. Shreds in seconds every time! The only thing I switch up his adding a heaping tablespoon of Cinnamon for an interesting Mexican flair.

Once the chicken is shredded, allow it to cool completely before you store it. Transfer it to a glass airtight container or a freezer-safe bag. You can then store it in the refrigerator for up to 3 days or freeze it for up to 3 months for longer-term meal prep.

For even more convenience, freeze individual portions of the shredded chicken in smaller freezer-safe bags or containers. This way, you can easily grab exactly what you need for a quick and portable lunch or a simple dinner for one or two.

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Chicken is a staple in most meals and this easy instant pot recipe will make it a staple in your life as well. Tender, juicy, mouthwatering chicken prepared and ready to serve in 30 minutes thanks to the instant pot? Sign me up.

Absolutely! All you really need to do is cook them a little bit longer. Go ahead and sear the breasts the same way, and instead of 5 minutes, it will take 10 minutes to cook the chicken on high pressure. Follow the rest of the steps as instructed.

This basically refers to the method of depressurizing the Instant Pot after cooking. For natural release you do nothing. Just let the Instant pot gradually come down in pressure on its own.

Chicken is so universal. You can pair it with almost anything, which is why this recipe is great! It can be served as is or accompanied by your favourite side dishes. You can use these chicken breasts in a variety of different recipes such as chicken salad, quesadillas, casseroles, sandwiches, pastas, and more! You can even serve this chicken with a variety of sauces such as teriyaki sauce or barbecue sauce. Here are some side dishes that I love to pair with these instant pot chicken breasts:

Expect to see this Coconut Tandoori-Inspired Chicken making an appearance again soon in my MEGA DEEP DIVE post all about real food freezer recipes. Yes, that is happening. And yes, easy button lovers should be excited.

Absolutely delicious and amazingly easy. I love that everything except the chicken is shelf stable in my pantry. When having the leftovers on day 2, I was able to skim a lot of the fat off that rose to the top and became solid. I can trust that your recipes will always be a hit. Your recipe videos running at the bottom grab my eye, but I seem to miss the title of the recipe at the beginning. Could you start adding the title of the recipe to the shot of the final food?

Tried this in the instant pot and it did not work at all. Burned the bottom after just a few minutes. Chicken (which started out fresh, not frozen) was still very raw. Assembling it in the pot I wondered how it was going to pressure cook with so little liquid without burning. And then it burned very bad.

This recipe is awesome and tastes so good! But the last two times I made it I got a burn notice on my instant pot. This time I tried to really mix the spices beforehand to prevent it from sticking to the bottom. Do you have any recommendations on how to prevent this?

I started this on high pressure using chicken breasts, but the IP alarmed BURN, so I turned it to low pressure for 6 minutes. The chicken breasts were starting to get pretty dark when I opened the pot. I also added 1/2 cup of water.

Instant Pot Teriyaki Chicken is a quick, easy pressure cooker recipe featuring chicken thighs in a sticky-sweet homemade sauce. Serve the chicken over rice or quinoa or shred it as a sandwich filling!

Y'all know I love me some slow cooker meals...so much, in fact, that I wrote an entire cookbook about them. But in recent years, I've come to the conclusion that there's also room on my kitchen counter for an Instant Pot. I mostly use it when I neglect to plan ahead, forget to thaw the meat, and so on...and I'll admit that these instances happen fairly regularly in my current crazy-busy stage of life. But on such days, it's nice to know that I can still get a delicious, family-pleasing dinner like Instant Pot Teriyaki Chicken on the table...even when I'm really short on time!

It starts out by whisking together a simple teriyaki sauce of soy sauce, honey, rice vinegar, garlic, and ginger in a bowl or a large measuring cup. Then arrange some chicken thighs in the bottom of your pressure cooker insert and pour in the sauce, ensuring that it gets between all of the pieces and coats them evenly.

Next, seal the lid and set to HIGH for 10 minutes. Remember that the pressure will take some time to build up before the timer starts counting down. Once the timer goes off, allow the pressure valve to release naturally for 5 minutes, then carefully vent to release the remaining pressure. When the steam is fully released, open the lid, remove the cooked chicken thighs to a plate, and set the pot to the SAUTE function.

In a small bowl, whisk together the cornstarch and water until dissolved, which will create a slurry. Once the liquid in the pot begins to bubble, pour in the slurry while briskly whisking the sauce. Allow the sauce to simmer for a minute or two, stirring occasionally until it gets nice and thick. Turn off the Instant Pot by hitting CANCEL and add the chicken back to the sauce.

Forget to thaw the chicken again? I may or may not have found myself in the same predicament before... Well, Instant Pot to the rescue! That's right, friends, you can cook frozen chicken right in your pressure cooker. You just have to adjust the cooking time by a few minutes.

I think chicken thighs turn out the juiciest, tastiest, and most flavorful in this teriyaki chicken recipe. However, what if you don't have chicken thighs? Or maybe they're just not your fave? No problems there. You can use boneless, skinless chicken breasts instead. You'll want to cook them on HIGH for 10 minutes and then let the pressure release for 10 minutes.

The next time you're in pinch come the 5 o'clock hour, I do hope you'll give this Instant Pot Teriyaki Chicken a whirl! I think you'll find it to be a quick, easy, savory-sweet winner of a chicken dinner. Enjoy!

My husband and I loved this recipe..so easy and delicious. He is diabetic so I used sugarless maple syrup and just a couple TBSPs of honey to make up the 1/2 cup. I marinated boneless skinless thighs in the marinade then put everything in the instant pot..Served chicken on rice and stir-fried thai frozen veggies, topped with the delicious sauce and sliced green onion..Oh so GOOD!

The chicken was fall apart perfect, and everyone else LOVED this recipe, but I found it way too sweet for me, personally. I thought the honey overpowered much of the flavors and would cut back and substitute for a little water or broth next time. But, still a hit served with broccoli and white rice.

Good question! Ground ginger will not give this recipe the same ginger "punch" as fresh, but it may be substituted in a pinch. The conventional ratio is subbing 1/4 ground ginger for every 1 tablespoon minced or grated fresh ginger. That being said, I always try to keep either frozen crushed ginger or jarred minced ginger on hand so that I can make recipes like this even when I don't have fresh ginger. ?

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