Chicken Archives - Pressure Cooker Meals

20+ Instant Pot Chicken Recipes

October 1, 2019 by Rose Atwater Leave a Comment

Since getting my Instant Pot more than a year ago, I’ve become completely addicted to using it multiple times a week. With our big family on a budget, chicken is a staple so I’m so excited to share these 20+ Instant Pot Chicken Recipes.

Before I list all the amazing recipes I found on Pinterest, I feel like it would be silly to not mention the most popular recipe here on Pressure Cooker Meals : Instant Pot Chicken Alfredo.

Since pasta and Italian foods are my absolute favorite, it’s only right that everybody else loves that recipe best too, right?

But in addition to pasta, the chicken recipes below cover so many different types of food. There are Mexican foods, Asian foods, American foods, soups, BBQ and more!

20+ Instant Pot Chicken Recipes

Instant Pot Chicken Tacos – Flour On My Face
Chicken Burrito Lasagna Instant Pot – My Life Cookbook
Instant Pot Peri Peri Chicken – It Is A Keeper
Instant Pot Black Bean Chicken Bowl – Crystal & Co.
Instant Pot Teriyaki Chicken – 5 Minutes For Mom
Instant Pot Chicken Chili Mac – Sabrina’s Organizing
Instant Pot Honey Garlic Chicken – Family Fresh Meals
Instant Pot Cajun Chicken and Sausage – This Mama Loves
Instant Pot Creamy Sun Dried Tomato Chicken Parmesan – Wondermom Wannabe
Healthier Instant Pot Cracked Out Chicken – My Crazy Good Life
Carrabbas Instant Pot Chicken – Momdot
Instant Pot Chicken and Broccoli – The Cents’ Able Shoppin
Instant Pot Korena Chicken Meatballs – The Bewitchin Kitchen
Instant Pot Shredded Chicken Breast – Simplistically Living
Chicken Taco Soup Instant Pot – You Brew My Tea
Instant Pot Cheesy Ranch Chicken – Passion For Savings
Instant Pot Kung Pao Chicken – Slap Dash Mom
Instant Pot General Tso Chicken – Adventures of a Nurse
Instant Pot Crispy Chicken Carnitas – Little Spice Jar
Honey BBQ Boneless Chicken – The Kitchen Whisperer
Spicy Honey Instant Pot Chicken – The Typical Mom

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Instant Pot Chicken Stock

March 23, 2019 by Rose Atwater Leave a Comment

Instant Pot Chicken Stock is easy to make and full of so much flavor! This homemade bone broth can be made in less than half the time of stove-top or slow cooker methods – you’ll never want to make it any other way!

I’m a huge advocate for not wasting. I don’t like to waste time, money, food… you get the idea. For this reason, I’m always looking for ways to reinvent leftovers and use up produce that’s going bad. Those ideas are what led me to sharing how to make homemade Instant Pot Chicken Stock.

For Father’s Day last year, we gave my husband this grill/smoker combo. Since buying it, we’ve grilled countless times and he’s smoked briskets, roasts and now whole chickens.

Anywho – so we had the smoked chickens (two for our large family) over the weekend and they were incredibly delicious. But at the end of the meal, I had these two carcasses and lots of skin and bits of meat leftover and I just knew I needed to get one more use out of the leftovers.

Instant Pot Chicken Stock

That’s when it occurred to me that I could use them to make homemade chicken stock. Even better… Instant Pot Chicken Stock! I skimmed a few recipes, then dug through my refrigerator and pantry for leftoevers and ingredients that I could use for flavor.

Granted, nobody mentioned using smoked chicken for making broth but I figured I’d give it a try! Since I had two leftover chickens, I got out both of my Instant Pots and doubled up. I plan to use some of the stock in my chicken & rice recipe tonight and freeze the rest for later.

In each pot of chicken stock, here’s what I included: the carcass and scraps of meat, skin, etc, baby carrots (that had gone soft), half an onion (also on the verge of going bad), minced garlic, a bay leaf, and some salt and pepper.

Several recipes I skimmed through also suggested celery and other herbs and spices, but I didn’t have that on hand, so I rolled with what I had. I covered it all in water up to the fill line then used the manual setting.

The cooking times also varied from recipe to recipe… anywhere from 20 minutes to 120 minutes. Since I wanted to use the broth that night in our supper, I settled in the middle and did 45 minutes for one pot and 60 minutes for the other. I couldn’t tell much difference in the two, but generally speaking, I imagine the longer you cook it, the better it’ll be.

Once the Instant Pot beeps and is done, allow it to natural release for at least 30 minutes. Then you can strain it (discard all solids) and use it immediately! Or let it cool to store in the frig for 5 days or freeze for up to 3 months. I did leave a few bits of chicken in the pot for the chicken and rice I was making, but usually I strain it all out.

And that’s it! Currently I use stock for homemade Chicken Dressing (think Thanksgiving), chicken & rice, chicken noodle soup, potato soup, and so much more! It’s full of flavor and cheap, cheap, cheap! Two of my favorite things!!

How to store homemade chicken stock…

If I keep any chicken stock in the refrigerator, I usually try to use it within 3-4 days (although I think it would keep okay for up to a week). I almost always just pour it up in quart jars. I freeze the rest of the stock in small one-cup freezer containers or these larger 4 cup containters.

While you’re here, be sure to check out this recipe for easy homemade Instant Pot beef bone broth.

Here’s the printable recipe for you:

Instant Pot Chicken Stock

Author: Rose Atwater
Total Time: 55 minutes
Yield: 6 quarts 1x

Print Recipe

Description

Instant Pot Chicken Stock is easy to make and full of so much flavor! This bone broth can be made in less than half the time of stove-top or slow cooker methods – you’ll never want to make it any other way!

Ingredients

Scale

1 chicken carcass and scraps of meat

handful of carrots

half an onion, rough chopped

1 tablespoon minced garlic

a bay leaf

salt and pepper, to taste

water – enough to cover everything (or to the fill line)

optional: celery, thyme, ginger, or other spices you like!

Instructions

Cut onion and carrots, add to pot
Add everything else into the pot (whole)
Fill with water to the line right before the max line on your pot
Cook on High Pressure for 45 minutes, quick release
Strain and store in jars in the fridge or in freezer-safe containers in your freezer.

Prep Time: 10
Cook Time: 45
Category: Staples
Method: Pressure Cooker
Cuisine: American

Keywords: chicken broth, chicken stock, bone broth, stock, instant pot, pressure cooker, instant pot chicken stock, broth, homemade

Instant Pot Asian Glazed Chicken Wings

January 27, 2019 by Rose Atwater Leave a Comment

These Instant Pot Asian Glazed Chicken Wings have lots of flavor with a little bit of sweet, lots of sticky sauce and the level of spicy can be adjusted for your family!

I used to make chicken wings for my family on a regular basis and then for whatever reason, they sort of slipped off my radar. Then a few months ago, I ordered some wings from our local pizza place and that made me start craving them again.

It turns out it was just in time for football season. If you’re hosting a game day party or having a big get-together for the Super Bowl, these are a perfect crowd-pleasing food. For us, we didn’t even need a special occassion – I made them for a weekend lunch and we gobbled them up!

Ingredients:

You can shop for the ingredients here:

These wings do have a lot of ingredients and generally speaking, I’m a lazy cook. But I had most everything on hand already since we regularly make Asian-inspired food at home. These are published on my other blog, Rose Bakes, but a some of our favorites are Crock Pot Beef & Veggies over Rice, homemade sushi, and Homemade Chinese Orange Pineapple Chicken to name a few.

I did have to buy the Housin and Ponzu Sauces – those were new for me. And actually – I think I should’ve gotten the non-lime Ponzu sauce, but the one I purchased worked 🙂 Also, skip the Sriracha Sauce if you don’t want spicy wings. I like a little touch of spicy, but not so much that my kids complain.

Start with 4 pounds of frozen wings.

Put the chicken wings in your Instant Pot and Cook on high pressure for 4 minutes with the rack on the bottom and 1 cup of water.

Note: If you are using fresh wings, be sure to add 2 cups of water. If you are new to using your Instant Pot — you can manually enter the pressure time by hitting “manual”. The time will defaut to 30 minutes; you will need to bring it down to 4. Once you hit the desired time the pressure cooker will start automatically.

Next, while the wings are cooking (it’ll take about 10 minutes for the pot to seal + cook time)…

Make the sauce.

Then you’ll add all the sauces, brown sugar, lime, orange, garlic, ginger, and the bottoms of the green onions (white part only) into a pot on the stove and let it reduce to about half. I used diced sweet onion inestead of the green onions… don’t ask – I just wasnt’ thinking. Once your sauce is reduced, strain it to get rid of the pieces of ginger and onion.

Preheat oven to 450°F.

Once the wings are done in the Instant Pot, you should release the pressure. (Turn the black knob to “venting” at the top of your pot. Be sure not to put your hands in the way of the steam!)

Place the wings on a sheet pan, place in the oven for 10 minutes on 450°F. You can do this directly on a cookie sheet, but I prefer to use a silicone mat under the wings to make cleanup a little bit easier.

Take them out, then coat with the reduced sauce. I find the easiest way to do this is to put them in the pot with the sauce, then stir them up with a spoon until coated.

Place them back on the cookie sheet and in the oven again for 5 minutes on 450°F then serve! If you like them a little crispy, you can put them under the broiler for a minute or two. That’s my favorite way to serve them!

Serve them hot and enjoy!

Garnish with the tops of the green onions, sliced! We all like to eat our wings with either Blue Cheese Dressing or Ranch Dressing, but they’re delicious all on their own too!

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ENJOY!

Rose