36+ Flavorful Diabetic Chicken Instant Pot Recipes for Quick, Healthy Meals

If you’re living with diabetes, managing your blood sugar levels while still enjoying delicious meals can be a challenge.

Luckily, the Instant Pot has become a game-changer for busy individuals seeking both convenience and nutrition.

Chicken, a lean and versatile protein, is often a go-to option for diabetes-friendly meals.

By incorporating the Instant Pot into your cooking routine, you can whip up a variety of flavorful, low-carb, and healthy chicken dishes in no time.

In this blog, we’ll share 36+ diabetic chicken Instant Pot recipes that are not only quick and easy to make but also packed with the nutrients your body needs.

These recipes are tailored to meet dietary needs while keeping your meals exciting and satisfying. Whether you’re craving something creamy, zesty, spicy, or comforting, there’s a chicken recipe here for every taste, all designed with diabetes management in mind.

So, let’s get cooking!

36+ Flavorful Diabetic Chicken Instant Pot Recipes for Quick, Healthy Meals

Incorporating these 36+ diabetic chicken Instant Pot recipes into your weekly meal plan can help simplify cooking while ensuring you enjoy healthy, flavorful dishes.

The Instant Pot makes preparing meals faster and easier, without compromising on taste or nutrition. With these recipes, you don’t have to sacrifice delicious flavors to maintain a balanced diet and manage blood sugar levels.

Whether you’re a busy professional, a parent, or someone simply looking to enhance your diabetes-friendly meal options, these recipes provide a variety of choices to suit your lifestyle.

So, give them a try and make your cooking routine more enjoyable, flavorful, and health-conscious.

This Lemon Garlic Chicken with Vegetables is a healthy, low-carb dish perfect for diabetics.

It’s packed with lean protein, fresh vegetables, and a tangy garlic-lemon sauce that enhances the flavor without adding sugar.

The Instant Pot makes this meal quick and effortless, preserving nutrients and taste.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup broccoli florets
• 1 cup sliced zucchini
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• Juice of 1 lemon

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the chicken breasts and sear for 2 minutes per side.
3. Pour in the chicken broth, then add oregano, basil, salt, and pepper.
4. Secure the lid and set the Instant Pot to pressure cook on high for 8 minutes.
5. Once done, allow natural pressure release for 5 minutes, then manually release the remaining pressure.
6. Remove the chicken and add the broccoli, zucchini, and bell pepper to the pot.
7. Set the Instant Pot to sauté mode again and cook the vegetables for 3-4 minutes until tender.
8. Return the chicken to the pot, drizzle with lemon juice, and mix well before serving.

This dish is light, flavorful, and nutrient-rich, making it an excellent option for diabetics. The combination of garlic and lemon enhances the natural taste of the chicken, while the vegetables add fiber and essential vitamins. Enjoy this meal as a standalone dish or pair it with a side of quinoa or cauliflower rice for added nutrition.

Spicy Tomato Basil Chicken

Spicy Tomato Basil Chicken is a comforting dish full of bold flavors, perfect for those managing diabetes. Made with lean chicken, fresh tomatoes, and aromatic spices, this meal is low in carbohydrates and packed with fiber, making it a satisfying and healthy option. The Instant Pot makes it easy to prepare while locking in all the flavors.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 can (14 oz) no-salt-added diced tomatoes
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup low-sodium chicken broth

Instructions:

1. Turn the Instant Pot to sauté mode and heat the olive oil. Add onions and garlic, sautéing for 2 minutes until fragrant.
2. Add the diced chicken and cook for 3 minutes until lightly browned.
3. Pour in the diced tomatoes, chicken broth, basil, oregano, red pepper flakes, salt, and black pepper. Stir to combine.
4. Secure the lid and set the Instant Pot to pressure cook on high for 10 minutes.
5. Allow natural pressure release for 5 minutes, then manually release any remaining pressure.
6. Stir the mixture and let it sit for a few minutes to absorb the flavors before serving.

This dish is perfect for those who love a bit of heat in their meals. The combination of tomatoes and spices creates a rich and hearty sauce without the need for added sugar or high-carb ingredients. Serve it over zucchini noodles or a small portion of whole-grain pasta for a balanced and diabetes-friendly meal.

Coconut Curry Chicken

Coconut Curry Chicken is a creamy, aromatic dish that’s both healthy and satisfying. Using unsweetened coconut milk and a blend of diabetes-friendly spices, this dish is full of flavor without unnecessary sugars. The Instant Pot ensures the chicken is tender and infused with rich curry flavors in minimal time.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into chunks
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup unsweetened coconut milk
• 1/2 cup low-sodium chicken broth
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup chopped bell peppers (red or green)
• 1/2 cup chopped spinach

Instructions:

1. Turn the Instant Pot to sauté mode and heat the olive oil. Add the onions and garlic, sautéing for 2 minutes until fragrant.
2. Add the chicken and cook for 3 minutes until slightly browned.
3. Stir in curry powder, turmeric, cumin, black pepper, and salt.
4. Pour in the chicken broth and coconut milk, stirring well to combine.
5. Secure the lid and set the Instant Pot to pressure cook on high for 10 minutes.
6. Allow natural pressure release for 5 minutes, then manually release any remaining pressure.
7. Add the bell peppers and spinach, stirring well. Let sit for 2-3 minutes until the vegetables soften.

This Coconut Curry Chicken is a perfect blend of creamy and spicy, making it a great diabetic-friendly dish. Coconut milk provides healthy fats, while the spices add depth of flavor without increasing blood sugar levels. Enjoy this meal with cauliflower rice or a small portion of brown rice for a balanced, nutritious dinner.

Herb-Roasted Chicken with Cauliflower Rice

Herb-Roasted Chicken with Cauliflower Rice is a flavorful and healthy low-carb meal that is perfect for diabetics. The chicken is infused with aromatic herbs and roasted to perfection, while the cauliflower rice adds a nutritious, light base that keeps the meal satisfying without the added carbs. This Instant Pot recipe brings everything together quickly and easily.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 small head of cauliflower, grated or riced
• 1/4 cup low-sodium chicken broth
• 1/4 cup chopped parsley for garnish

Instructions:

1. Rub the chicken breasts with olive oil, rosemary, thyme, garlic powder, onion powder, salt, and pepper.
2. Turn the Instant Pot to sauté mode and heat a little olive oil. Sear the chicken for 2 minutes on each side.
3. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
4. Secure the lid, set to pressure cook on high for 8 minutes, and allow natural pressure release for 5 minutes.
5. While the chicken is cooking, grate the cauliflower into rice-sized pieces or use pre-riced cauliflower.
6. Remove the chicken and set aside. Add the cauliflower rice into the Instant Pot and cook on sauté mode for 3-4 minutes, stirring occasionally until tender.
7. Plate the cauliflower rice, top with the herb-roasted chicken, and garnish with parsley before serving.

This meal is an excellent choice for anyone looking for a diabetes-friendly, satisfying dish. The combination of roasted chicken and cauliflower rice is a great low-carb alternative to traditional rice dishes. It’s easy to prepare, full of flavor, and provides healthy fats, protein, and fiber to keep blood sugar levels steady throughout the day.

Balsamic Chicken with Mushrooms and Spinach

Balsamic Chicken with Mushrooms and Spinach is a savory dish packed with flavor and nutrients. The balsamic vinegar adds a tangy sweetness to the chicken, while the mushrooms and spinach provide a rich texture and a good source of vitamins. Using the Instant Pot makes this meal incredibly quick and easy, offering a delicious option for those with diabetes.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup balsamic vinegar
• 1 cup sliced mushrooms
• 1/2 cup low-sodium chicken broth
• 1 cup fresh spinach
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Turn the Instant Pot to sauté mode and heat olive oil. Season the chicken breasts with garlic powder, onion powder, thyme, salt, and pepper.
2. Sear the chicken breasts for 2 minutes on each side, then remove them from the pot.
3. Add the sliced mushrooms to the Instant Pot and sauté for 3 minutes until they release their moisture and become tender.
4. Pour in the balsamic vinegar and chicken broth, stirring to combine.
5. Return the chicken to the pot, ensuring it is coated with the sauce.
6. Secure the lid and set to pressure cook on high for 8 minutes. Let the pressure release naturally for 5 minutes.
7. Add the fresh spinach into the pot and stir until wilted.
8. Serve the chicken with the mushroom-spinach sauce, and enjoy!

This dish is rich in flavor without being heavy on carbs, making it an ideal option for those managing diabetes. The tangy balsamic vinegar enhances the chicken, while the mushrooms and spinach provide additional nutrients like fiber and antioxidants. This recipe is perfect as a main course, and you can pair it with a side of roasted vegetables or a small portion of quinoa for a complete meal.

Chicken and Asparagus in Dijon Mustard Sauce

Chicken and Asparagus in Dijon Mustard Sauce is a delightful combination of savory flavors, perfect for a diabetic-friendly dinner. The chicken is tender and juicy, cooked alongside asparagus, all enveloped in a creamy mustard sauce. This dish is rich in protein, vitamins, and low in carbs, making it an excellent choice for a quick and healthy meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup fresh asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1/4 cup heavy cream or unsweetened coconut milk
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Turn the Instant Pot to sauté mode and heat olive oil. Season the chicken breasts with garlic powder, thyme, salt, and pepper.
2. Sear the chicken for 2 minutes per side until golden brown. Remove the chicken from the pot.
3. Add the chicken broth, Dijon mustard, and heavy cream to the pot, stirring to combine.
4. Place the chicken back in the pot and add the asparagus around it.
5. Secure the lid, set to pressure cook on high for 7 minutes, and allow natural pressure release for 5 minutes.
6. Remove the chicken and asparagus, then stir the sauce to combine.
7. Plate the chicken and asparagus, then pour the mustard sauce over the top before serving.

This dish is a flavorful, nutrient-packed option that’s low in carbs and high in protein, ideal for those managing diabetes. The Dijon mustard sauce adds a creamy tang to the chicken, while the asparagus provides fiber and essential vitamins. Serve this with a side of roasted vegetables or cauliflower rice for a full and satisfying meal.

Garlic Parmesan Chicken with Roasted Brussels Sprouts

Garlic Parmesan Chicken with Roasted Brussels Sprouts is a flavorful, low-carb meal that’s both filling and easy to prepare. The crispy Parmesan-crusted chicken pairs perfectly with the savory roasted Brussels sprouts, creating a balanced and satisfying dish for anyone managing diabetes. This Instant Pot recipe cuts down cooking time while ensuring everything is infused with delicious flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried parsley
• Salt and pepper, to taste
• 1 cup Brussels sprouts, halved
• 1/4 cup low-sodium chicken broth

Instructions:

1. Season the chicken breasts with garlic powder, onion powder, parsley, salt, and pepper. Coat the chicken with grated Parmesan cheese on both sides.
2. Turn the Instant Pot to sauté mode and heat olive oil. Sear the chicken for 3-4 minutes per side, until golden and crispy.
3. Remove the chicken and set it aside. Add the Brussels sprouts to the pot, sautéing for 2-3 minutes.
4. Pour in the chicken broth and scrape the browned bits from the bottom of the pot.
5. Place the chicken back in the pot on top of the Brussels sprouts.
6. Secure the lid and set the Instant Pot to pressure cook on high for 8 minutes. Let the pressure release naturally for 5 minutes.
7. Remove the chicken and Brussels sprouts, then serve together, enjoying the crispy chicken and tender Brussels sprouts with the garlic-Parmesan flavor.

This meal is a great combination of protein and fiber, making it perfect for diabetics looking for a low-carb, nutrient-dense option. The Parmesan crust provides a satisfying crunch, while the Brussels sprouts add antioxidants and fiber. The Instant Pot simplifies cooking, allowing you to enjoy a delicious dinner in no time.

Cilantro Lime Chicken with Avocado Salsa

Cilantro Lime Chicken with Avocado Salsa is a fresh, vibrant dish bursting with flavor, making it an ideal low-carb choice for those managing diabetes. The chicken is marinated in a zesty cilantro-lime mixture, then topped with a refreshing avocado salsa, creating a bright and healthy meal that’s quick to make in the Instant Pot.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 avocado, diced
• 1/4 cup diced red onion
• 1/4 cup diced tomato
• 1 tablespoon lime juice (for salsa)
• 1 tablespoon fresh cilantro, chopped (for salsa)

Instructions:

1. In a small bowl, mix olive oil, lime juice, cilantro, garlic powder, salt, and pepper. Rub the mixture onto the chicken breasts and let them marinate for at least 15 minutes.
2. Turn the Instant Pot to sauté mode. Sear the chicken for 2-3 minutes per side until golden brown.
3. Add 1/4 cup of water or chicken broth to the pot, ensuring that the chicken is not dry.
4. Secure the lid and set the Instant Pot to pressure cook on high for 7 minutes. Allow natural pressure release for 5 minutes, then manually release the remaining pressure.
5. While the chicken is cooking, make the avocado salsa by combining diced avocado, red onion, tomato, lime juice, and cilantro in a small bowl. Season with salt and pepper to taste.
6. Remove the chicken from the Instant Pot and top with the fresh avocado salsa.

This dish is packed with healthy fats from the avocado, lean protein from the chicken, and loads of flavor from the cilantro and lime. The avocado salsa is a refreshing and low-carb topping that enhances the meal without increasing blood sugar levels. It’s an excellent choice for a fresh, quick dinner that’s both satisfying and diabetes-friendly.

Chicken Fajita Bowls

Chicken Fajita Bowls are a great way to enjoy the flavors of fajitas without the heavy carbs. With a spicy, tangy chicken base, colorful peppers, and onions, this low-carb Instant Pot recipe is perfect for anyone with diabetes who loves bold flavors. Served as a bowl, it’s an easy, customizable dish that can be enjoyed with cauliflower rice, lettuce wraps, or on its own.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 1/4 cup low-sodium chicken broth
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions:

1. Turn the Instant Pot to sauté mode and heat olive oil. Add the chicken strips and season with chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Cook for 3-4 minutes until the chicken begins to brown.
2. Add the sliced bell pepper, onion, and garlic to the pot, stirring to combine.
3. Pour in the chicken broth and lime juice, scraping up any browned bits from the bottom of the pot.
4. Secure the lid and set to pressure cook on high for 7 minutes. Allow natural pressure release for 5 minutes, then manually release the remaining pressure.
5. Open the pot, stir everything together, and garnish with fresh cilantro.

These Chicken Fajita Bowls are perfect for those looking for a low-carb, flavorful meal that’s diabetic-friendly. The combination of protein, fiber, and bold spices makes this dish filling and satisfying. You can customize it by adding avocado, a dollop of Greek yogurt, or serving it over a bed of cauliflower rice for extra texture and flavor. Enjoy this quick, nutritious meal anytime!

Moroccan Spiced Chicken with Sweet Potatoes

Moroccan Spiced Chicken with Sweet Potatoes is a fragrant, warm dish with a perfect balance of spices, making it both comforting and diabetic-friendly. The chicken is infused with cumin, cinnamon, and other spices, while the sweet potatoes add a naturally sweet touch that pairs wonderfully with the savory chicken. The Instant Pot ensures everything cooks evenly, creating a satisfying meal in no time.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium sweet potato, peeled and cubed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric
• Salt and pepper, to taste
• 1/2 cup low-sodium chicken broth
• 1/4 cup chopped fresh cilantro, for garnish

Instructions:

1. Season the chicken breasts with cumin, cinnamon, paprika, turmeric, salt, and pepper.
2. Turn the Instant Pot to sauté mode and heat the olive oil. Sear the chicken for 2-3 minutes per side until golden brown.
3. Remove the chicken and set it aside. Add the cubed sweet potatoes to the pot, sautéing for 2 minutes.
4. Pour in the chicken broth and stir to combine.
5. Place the chicken on top of the sweet potatoes. Secure the lid and set the Instant Pot to pressure cook on high for 10 minutes.
6. Let the pressure release naturally for 5 minutes before manually releasing any remaining pressure.
7. Garnish with fresh cilantro and serve the chicken and sweet potatoes together.

This Moroccan Spiced Chicken with Sweet Potatoes is a wonderful combination of warm spices and nutritious ingredients. The natural sweetness of the sweet potatoes pairs perfectly with the complex flavors of the chicken, making it a satisfying and healthy meal for anyone managing diabetes. The Instant Pot ensures that everything cooks quickly, without compromising taste or nutrition.

Sundried Tomato and Basil Chicken

Sundried Tomato and Basil Chicken is a flavorful and aromatic dish that combines the richness of sundried tomatoes with the freshness of basil, making it a perfect diabetic-friendly option. The Instant Pot makes it easy to cook the chicken in a savory sauce that’s bursting with Mediterranean flavors, while the dish remains low in carbs and high in nutrients.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/4 cup sundried tomatoes, chopped
• 1/4 cup low-sodium chicken broth
• 1/2 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped (for garnish)

Instructions:

1. Turn the Instant Pot to sauté mode and heat the olive oil. Season the chicken breasts with garlic powder, basil, salt, and pepper.
2. Sear the chicken for 2-3 minutes on each side until lightly browned.
3. Add the chopped sundried tomatoes and chicken broth to the pot, stirring to combine.
4. Secure the lid and set to pressure cook on high for 7 minutes. Let the pressure release naturally for 5 minutes before manually releasing any remaining pressure.
5. Remove the chicken and stir the sundried tomato sauce.
6. Garnish the chicken with fresh basil before serving.

This Sundried Tomato and Basil Chicken is bursting with Mediterranean flavors that are both healthy and satisfying. The sundried tomatoes add a rich, umami flavor to the dish, while the basil offers a fresh, aromatic touch. Paired with a simple salad or sautéed vegetables, this meal makes for a balanced, low-carb option ideal for anyone managing diabetes.

Tomato Basil Chicken Stew

Tomato Basil Chicken Stew is a comforting, hearty dish that’s perfect for cooler evenings. The chicken simmers in a savory broth with tomatoes, basil, and other vegetables, making it both filling and diabetic-friendly. This Instant Pot recipe cuts down the time it takes to cook a traditional stew while preserving all the flavors and nutrients.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups diced tomatoes (no-salt-added)
• 1 cup low-sodium chicken broth
• 1/2 cup chopped carrots
• 1/2 cup celery, chopped
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped (for garnish)

Instructions:

1. Turn the Instant Pot to sauté mode and heat olive oil. Add the chopped onion and garlic, sautéing for 2 minutes until fragrant.
2. Add the diced chicken, carrots, and celery, and cook for 3 minutes, stirring occasionally.
3. Pour in the diced tomatoes and chicken broth, stirring to combine.
4. Season with dried basil, thyme, salt, and pepper.
5. Secure the lid and set the Instant Pot to pressure cook on high for 10 minutes. Allow natural pressure release for 5 minutes, then manually release the remaining pressure.
6. Garnish with fresh basil and serve the stew hot.

Tomato Basil Chicken Stew is a perfect option for a hearty, low-carb meal. The combination of tender chicken, vegetables, and tomatoes provides a balanced meal that’s rich in flavor and nutrition. The Instant Pot ensures the stew is ready in a fraction of the time, making it an easy option for busy evenings. Enjoy this comforting stew as a filling meal that won’t spike blood sugar levels.

Lemon Herb Chicken with Zucchini Noodles

Lemon Herb Chicken with Zucchini Noodles is a light and refreshing dish that’s perfect for anyone looking for a low-carb, diabetic-friendly meal. The chicken is marinated in a tangy lemon herb mixture, and the zucchini noodles provide a fresh, low-carb alternative to pasta. The Instant Pot cooks everything to perfection quickly and efficiently, making this dish both healthy and easy to prepare.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup low-sodium chicken broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, combine the olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Rub the marinade all over the chicken breasts and let sit for at least 15 minutes.
2. Turn the Instant Pot to sauté mode and heat a little olive oil. Sear the chicken breasts for 3-4 minutes per side until golden brown.
3. Remove the chicken and set aside. Add the chicken broth to the Instant Pot, scraping up any browned bits from the bottom of the pot.
4. Place the chicken back into the pot, secure the lid, and set to pressure cook on high for 7 minutes. Allow natural pressure release for 5 minutes, then manually release any remaining pressure.
5. While the chicken is cooking, spiralize the zucchinis into noodles.
6. Remove the chicken from the Instant Pot and set aside. Add the zucchini noodles to the pot and sauté for 2-3 minutes until tender.
7. Serve the chicken on top of the zucchini noodles, garnished with fresh parsley.

This Lemon Herb Chicken with Zucchini Noodles is a bright and flavorful meal that’s low in carbs and high in protein. The combination of fresh zucchini noodles with the tangy lemon herb chicken creates a light and satisfying dish, perfect for anyone managing their blood sugar. The Instant Pot ensures that the chicken is juicy and tender while the noodles cook to the perfect texture.

BBQ Chicken with Green Beans

BBQ Chicken with Green Beans is a delicious and simple low-carb dish that is perfect for a diabetic-friendly meal. The chicken is coated in a sugar-free BBQ sauce, and the green beans add a nice crunch and additional nutrients. This recipe is easy to prepare in the Instant Pot, making it a perfect option for a quick and flavorful dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup sugar-free BBQ sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup green beans, trimmed
• 1/4 cup low-sodium chicken broth

Instructions:

1. Season the chicken breasts with smoked paprika, garlic powder, salt, and pepper.
2. Turn the Instant Pot to sauté mode and heat the olive oil. Sear the chicken for 3 minutes on each side until browned.
3. Remove the chicken and set aside. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
4. Coat the chicken with the BBQ sauce, and return it to the Instant Pot.
5. Add the green beans around the chicken.
6. Secure the lid and set the Instant Pot to pressure cook on high for 8 minutes. Allow natural pressure release for 5 minutes, then manually release any remaining pressure.
7. Serve the BBQ chicken with the green beans, and enjoy!

This BBQ Chicken with Green Beans is a great option for a tasty, low-carb meal. The sugar-free BBQ sauce gives the chicken that perfect smoky-sweet flavor without raising blood sugar levels. Paired with the crisp green beans, this dish is full of flavor and nutrients, making it a perfect choice for a diabetic-friendly dinner.

Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo is a creamy and indulgent dish that’s surprisingly low in carbs and suitable for diabetics. The chicken is cooked to perfection in a savory Alfredo sauce made from cauliflower, providing a creamy texture without the heavy carbs. This Instant Pot recipe combines the deliciousness of Alfredo with the goodness of vegetables, creating a balanced meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 cup cauliflower florets
• 1/4 cup low-sodium chicken broth
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• 1 cup broccoli florets, steamed
• Fresh Parmesan cheese, for garnish

Instructions:

1. Season the chicken breasts with garlic powder, nutmeg, salt, and pepper.
2. Turn the Instant Pot to sauté mode and heat olive oil. Sear the chicken for 3-4 minutes on each side until browned.
3. Remove the chicken and set aside. Add the cauliflower florets, chicken broth, and almond milk to the pot.
4. Place the chicken back into the Instant Pot, secure the lid, and set to pressure cook on high for 8 minutes. Allow natural pressure release for 5 minutes, then manually release any remaining pressure.
5. Remove the chicken and set it aside. Blend the cauliflower mixture with an immersion blender or in a regular blender until smooth to create the Alfredo sauce.
6. Stir in the steamed broccoli, then return the chicken to the pot, and coat with the Alfredo sauce.
7. Serve with fresh Parmesan cheese on top.

This Chicken and Broccoli Alfredo is a healthier, low-carb version of the classic comfort dish. The cauliflower Alfredo sauce is creamy and satisfying, while the chicken and broccoli provide a great balance of protein and nutrients. This dish is perfect for a comforting yet diabetes-friendly meal that’s quick to make in the Instant Pot.

Chicken Piccata with Asparagus

Chicken Piccata with Asparagus is a tangy and savory dish that combines lean chicken with a zesty lemon and caper sauce, making it an excellent low-carb, diabetic-friendly option. The Instant Pot simplifies the cooking process, ensuring tender chicken and perfectly cooked asparagus while keeping the dish quick and easy.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/4 cup low-sodium chicken broth
• 1/4 cup fresh lemon juice
• 1 tablespoon capers
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Turn the Instant Pot to sauté mode and heat olive oil. Sear the chicken for 2-3 minutes per side until golden brown.
3. Remove the chicken and set aside. Add the garlic to the pot and sauté for 1 minute.
4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pot.
5. Add the capers and return the chicken to the pot.
6. Secure the lid and set the Instant Pot to pressure cook on high for 7 minutes. Allow natural pressure release for 5 minutes, then manually release the remaining pressure.
7. While the chicken is cooking, steam the asparagus until tender.
8. Serve the chicken with asparagus, spooning the lemon-caper sauce over the top. Garnish with fresh parsley.

Chicken Piccata with Asparagus is a fresh, tangy, and low-carb meal that offers a great balance of protein, healthy fats, and vitamins. The combination of lemon, capers, and garlic makes for a zesty sauce, while the asparagus adds fiber and antioxidants. This recipe is perfect for a quick weeknight dinner that is diabetes-friendly and delicious.

Herb-Roasted Chicken with Cauliflower Mash

Herb-Roasted Chicken with Cauliflower Mash is a flavorful, comfort-food-inspired meal that’s both satisfying and low-carb. The chicken is infused with aromatic herbs and roasted to perfection, while the cauliflower mash provides a creamy, low-carb alternative to mashed potatoes. Using the Instant Pot makes this meal quick and easy without compromising on taste.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 medium head cauliflower, chopped into florets
• 1/4 cup unsweetened almond milk
• 1 tablespoon olive oil (for mash)
• 1/4 teaspoon nutmeg

Instructions:

1. Season the chicken breasts with rosemary, thyme, garlic powder, salt, and pepper.
2. Turn the Instant Pot to sauté mode and heat olive oil. Sear the chicken breasts for 3 minutes on each side until browned.
3. Remove the chicken and set aside. Add the cauliflower florets to the pot, then pour in a small amount of water to steam them.
4. Place the chicken on top of the cauliflower, secure the lid, and set to pressure cook on high for 8 minutes. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
5. Remove the chicken and set it aside. Drain the cauliflower and mash it with a potato masher or blend with an immersion blender.
6. Stir in almond milk, olive oil, salt, pepper, and nutmeg until smooth and creamy.
7. Serve the chicken with a generous portion of cauliflower mash.

This Herb-Roasted Chicken with Cauliflower Mash offers a healthier take on classic comfort food. The chicken is juicy and flavorful, and the cauliflower mash provides a creamy, low-carb substitute for mashed potatoes. This meal is perfect for anyone with diabetes looking to enjoy a filling, nutritious dish that is quick to prepare in the Instant Pot.

Indian-Spiced Chicken with Cauliflower Rice

Indian-Spiced Chicken with Cauliflower Rice is a flavorful, aromatic dish that combines lean chicken with a rich blend of spices, served over cauliflower rice for a low-carb, diabetic-friendly option. The Instant Pot makes this recipe simple and quick, delivering all the bold flavors of Indian cuisine without the extra carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/2 cup low-sodium chicken broth
• 1 medium head cauliflower, grated into rice-sized pieces (or pre-packaged cauliflower rice)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a small bowl, combine curry powder, turmeric, cumin, coriander, cinnamon, salt, and pepper. Rub the spice mixture onto the chicken breasts.
2. Turn the Instant Pot to sauté mode and heat the olive oil. Sear the chicken for 3 minutes on each side until browned.
3. Remove the chicken and set aside. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
4. Place the chicken back in the pot and secure the lid. Set the Instant Pot to pressure cook on high for 7 minutes. Allow natural pressure release for 5 minutes, then manually release any remaining pressure.
5. While the chicken is cooking, grate the cauliflower into rice-sized pieces (or use pre-made cauliflower rice).
6. After removing the chicken, turn the Instant Pot to sauté mode again and add the cauliflower rice to the pot. Cook for 3-4 minutes until tender.
7. Serve the spiced chicken over the cauliflower rice and garnish with fresh cilantro.

Indian-Spiced Chicken with Cauliflower Rice is a perfect low-carb alternative to traditional curry dishes. The chicken is packed with vibrant spices, and the cauliflower rice makes for a satisfying, fiber-rich base. This meal is an excellent option for those with diabetes who want to enjoy bold flavors and a filling meal without the carbs.

Garlic Parmesan Chicken with Spinach

Garlic Parmesan Chicken with Spinach is a simple yet delicious dish that combines savory garlic and parmesan flavors with the nutrients of fresh spinach. The Instant Pot ensures the chicken stays juicy while the spinach wilts to perfection. It’s a quick, diabetic-friendly meal that’s low in carbs and high in protein and vitamins.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 3 cups fresh spinach
• 1/4 cup low-sodium chicken broth

Instructions:

1. Season the chicken breasts with garlic powder, salt, and pepper.
2. Turn the Instant Pot to sauté mode and heat the olive oil. Sear the chicken for 2-3 minutes per side until golden brown.
3. Remove the chicken and set it aside. Add the minced garlic to the pot and sauté for 30 seconds.
4. Pour in the chicken broth and stir to deglaze the pot.
5. Place the chicken back in the pot, sprinkle with Parmesan cheese, and secure the lid. Set to pressure cook on high for 8 minutes. Allow natural pressure release for 5 minutes, then manually release any remaining pressure.
6. Add the fresh spinach to the pot and stir until wilted.
7. Serve the chicken with the spinach and any sauce from the pot.

Garlic Parmesan Chicken with Spinach is a quick and flavorful dish that’s both satisfying and healthy. The richness of the Parmesan complements the savory garlic, while the spinach provides a burst of nutrients. This low-carb, high-protein meal is perfect for those with diabetes looking for a fast, nutritious dinner.

Cilantro Lime Chicken with Avocado Salsa

Cilantro Lime Chicken with Avocado Salsa is a fresh, zesty, and diabetic-friendly dish. The chicken is marinated with lime and cilantro, giving it a refreshing flavor, while the creamy avocado salsa adds a cool contrast. The Instant Pot cooks the chicken perfectly, and the avocado salsa is a quick topping that completes the meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1 medium avocado, diced
• 1/4 cup diced tomato
• 1/4 small red onion, finely chopped
• 1 tablespoon lime juice (for salsa)

Instructions:

1. In a small bowl, combine the olive oil, lime juice, chopped cilantro, cumin, salt, and pepper. Rub the marinade all over the chicken breasts and let it sit for at least 15 minutes.
2. Turn the Instant Pot to sauté mode and heat a little olive oil. Sear the chicken breasts for 2-3 minutes per side until golden brown.
3. Remove the chicken and set aside. Add a small amount of water or broth to deglaze the pot.
4. Place the chicken back in the Instant Pot, secure the lid, and set to pressure cook on high for 7 minutes. Allow natural pressure release for 5 minutes, then manually release any remaining pressure.
5. While the chicken is cooking, prepare the avocado salsa by combining diced avocado, tomato, onion, and lime juice in a bowl.
6. Serve the chicken with a generous spoonful of the avocado salsa.

Cilantro Lime Chicken with Avocado Salsa is a light, fresh, and vibrant dish that’s packed with healthy fats and protein. The lime and cilantro provide a refreshing flavor, while the avocado salsa adds creaminess and extra nutrients. This meal is a great low-carb option for diabetics, offering a balance of flavors that’s both satisfying and easy to prepare.

Chicken and Mushroom Stroganoff

Chicken and Mushroom Stroganoff is a creamy, comfort food-inspired dish with a healthy twist. Using lean chicken breasts and a lightened-up sauce made with Greek yogurt instead of sour cream, this recipe is perfect for anyone following a diabetic-friendly diet. The Instant Pot makes it easy to prepare this indulgent dish without the hassle.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into strips
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/2 cup low-sodium chicken broth
• 1/2 cup plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the chicken strips with salt, pepper, and paprika.
2. Turn the Instant Pot to sauté mode and heat the olive oil. Add the chicken and sear for 3-4 minutes until lightly browned. Remove the chicken and set aside.
3. Add the onion, garlic, and mushrooms to the pot. Sauté for 2-3 minutes until softened.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
5. Return the chicken to the pot and secure the lid. Set to pressure cook on high for 7 minutes. Allow natural pressure release for 5 minutes, then manually release any remaining pressure.
6. Stir in the Greek yogurt and Dijon mustard until the sauce is smooth and creamy.
7. Serve the chicken and mushroom stroganoff hot, garnished with fresh parsley.

Chicken and Mushroom Stroganoff is a rich, creamy, and satisfying dish that won’t spike blood sugar levels. The Greek yogurt offers a creamy texture without all the extra fat, and the lean chicken provides protein. This low-carb dish is perfect for a hearty dinner that’s quick to prepare in the Instant Pot, making it a great option for anyone with diabetes.

Note: More recipes are coming soon!