29+ Flavorful Summer Chicken Instant Pot Recipes You’ll Crave All Season Long

When the summer heat kicks in, the last thing you want is to spend hours sweating over a hot stove.

That’s where the Instant Pot becomes your kitchen MVP.

Whether you’re craving zesty citrus flavors, BBQ classics, or light and veggie-packed meals, these 29+ summer chicken Instant Pot recipes are perfect for warm-weather cooking.

These recipes are not only quick and easy but also packed with fresh seasonal ingredients—think juicy tomatoes, bright herbs, sweet corn, tropical fruits, and more.

From backyard cookouts to weeknight dinners and meal prep lunches, this list has something for everyone.

And with minimal prep and fast cooking times, you’ll spend less time in the kitchen and more time enjoying the sunshine.

So grab your Instant Pot and let’s dive into the best summer chicken meals you can whip up in minutes—without heating up your entire kitchen.

29+ Flavorful Summer Chicken Instant Pot Recipes You’ll Crave All Season Long

Summer meals should be simple, vibrant, and satisfying—and these 29+ Instant Pot chicken recipes check all the boxes.

Whether you’re in the mood for light Mediterranean flavors, tropical sweetness, bold BBQ, or Southwest spice, this roundup has a recipe to suit every craving.

The beauty of these dishes lies in their versatility and ease.

With the Instant Pot, you can create healthy, delicious meals without spending hours in the kitchen.

Zesty Citrus Herb Chicken

Nothing says summer like the bright burst of citrus and fresh herbs. This Instant Pot chicken dish is infused with lemon, orange, and a touch of garlic, making it perfect for warm-weather meals.

Whether you’re serving it with a fresh salad or pairing it with grilled vegetables, this recipe is a fast and flavorful way to enjoy summer’s bounty.

Ingredients:

• 4 boneless, skinless chicken breasts
• Juice of 1 lemon
• Juice of 1 orange
• Zest of both lemon and orange
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp thyme
• Salt and pepper to taste
• 1 tbsp olive oil
• ½ cup chicken broth
• Optional: chopped parsley for garnish

Instructions:

1. Season the chicken with salt, pepper, oregano, and thyme.
2. Turn the Instant Pot to “Sauté” and heat the olive oil. Brown the chicken for 2–3 minutes on each side.
3. Remove chicken. Add garlic and sauté for 30 seconds.
4. Add the citrus juices, zest, and chicken broth. Deglaze the pot by scraping any bits off the bottom.
5. Return the chicken to the pot. Lock the lid and cook on high pressure for 8 minutes.
6. Allow a natural release for 5 minutes, then do a quick release.
7. Garnish with parsley and serve warm.

This dish is wonderfully versatile—you can enjoy it with rice, quinoa, or even over cold noodles for a refreshing twist.

The citrus flavors really stand out without overpowering the chicken, making it a perfect light entrée for lunch or dinner on a hot summer day.

Spicy Pineapple BBQ Chicken

Summer cookouts get a tropical makeover with this Spicy Pineapple BBQ Chicken made in the Instant Pot.

The smoky heat of barbecue sauce combined with the sweetness of pineapple brings a mouthwatering contrast that’s quick, easy, and made for warm evenings on the patio.

Ingredients:

• 4 chicken thighs (bone-in or boneless)
• 1 cup crushed pineapple (with juice)
• 1 cup barbecue sauce
• 1 tsp chili flakes (optional for heat)
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• ½ cup water or chicken broth

Instructions:

1. In a bowl, mix barbecue sauce, pineapple (with juice), chili flakes, paprika, and garlic powder.
2. Season chicken with salt and pepper.
3. Pour ½ cup water into the Instant Pot and add a trivet or rack.
4. Place chicken on the trivet and pour pineapple-BBQ mixture over the chicken.
5. Lock the lid and cook on high pressure for 10 minutes (12 if using bone-in).
6. Let it naturally release for 5 minutes, then quick release.
7. Optional: Place chicken under a broiler for 3–5 minutes for a caramelized top.

This dish brings the joy of grilled barbecue indoors with no hassle.

The Instant Pot keeps the chicken juicy while the pineapple adds a sunny, fruity brightness. It’s perfect served with grilled corn or over coconut rice for a summer-inspired meal that tastes like a backyard luau.

Summer Garden Chicken and Veggie Bowl

Packed with summer produce and lean chicken breast, this Instant Pot recipe is a healthy, colorful meal-in-a-bowl.

It’s great for meal prep or for a casual weeknight dinner that doesn’t sacrifice flavor for speed.

Ingredients:

• 2 chicken breasts, cubed
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, diced
• ½ red onion, sliced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 tbsp olive oil
• ½ cup chicken broth
• Optional: cooked quinoa or brown rice for serving

Instructions:

1. Season cubed chicken with salt, pepper, and Italian seasoning.
2. Set Instant Pot to “Sauté” and add olive oil. Brown the chicken for 2–3 minutes.
3. Add garlic and stir for 30 seconds.
4. Add all the vegetables and chicken broth. Stir to combine.
5. Lock the lid and pressure cook on high for 5 minutes.
6. Quick release the pressure, stir well, and let sit for 2 minutes before serving.
7. Serve over rice or quinoa if desired.

This bowl captures all the freshness of a summer farmer’s market in one easy dish.

It’s light but filling, with the tender vegetables and seasoned chicken delivering comforting, wholesome flavors. Plus, it’s endlessly adaptable based on what’s in season or in your fridge.

Lemon Garlic Chicken with Asparagus

This Lemon Garlic Chicken with Asparagus is a light, healthy, and incredibly easy dish to make in the Instant Pot.

The fresh flavors of lemon and garlic pair perfectly with tender chicken and asparagus, making it an ideal dinner for a summer evening.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste
• 1 cup chicken broth

Instructions:

1. Season the chicken breasts with salt, pepper, and dried basil.
2. Turn the Instant Pot to “Sauté” and heat the olive oil. Brown the chicken for 2–3 minutes on each side, then remove.
3. Add the garlic to the pot and sauté for 30 seconds until fragrant.
4. Add the chicken broth, lemon juice, and zest, and scrape the bottom of the pot to deglaze.
5. Place the chicken breasts back into the Instant Pot. Add the asparagus on top.
6. Lock the lid and cook on high pressure for 6 minutes.
7. Allow the pressure to naturally release for 5 minutes, then quick release the remaining pressure.

This dish brings a burst of bright citrus flavor and the freshness of asparagus to your plate, making it a delicious and quick meal for the summer.

Serve it over a bed of rice or couscous for a balanced and satisfying dinner that’s light but full of flavor.

Creamy Sun-Dried Tomato Chicken

If you’re craving a rich, creamy chicken dish for summer, this Creamy Sun-Dried Tomato Chicken will hit the spot.

The sun-dried tomatoes add a savory, slightly tangy flavor that blends beautifully with the creamy sauce. Plus, the Instant Pot makes it incredibly easy to prepare.

Ingredients:

• 4 boneless, skinless chicken thighs
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Season the chicken thighs with salt, pepper, and Italian seasoning.
2. Turn the Instant Pot to “Sauté” and heat the olive oil. Brown the chicken thighs for 3–4 minutes on each side. Remove and set aside.
3. Add garlic to the pot and sauté for 30 seconds.
4. Pour in the chicken broth and scrape the bottom to deglaze.
5. Add the sun-dried tomatoes and heavy cream, stirring to combine.
6. Return the chicken to the pot and cover with the creamy sauce.
7. Lock the lid and cook on high pressure for 8 minutes.
8. Allow the pressure to naturally release for 5 minutes, then quick release the rest.
9. Garnish with fresh basil and serve.

The richness of the creamy sauce and the savory sun-dried tomatoes makes this dish comforting yet light enough for summer.

Pair it with a side of roasted vegetables or a light salad to balance the flavors.

Sweet and Spicy Mango Chicken

For a tropical twist on your usual chicken dishes, this Sweet and Spicy Mango Chicken is sure to brighten your summer meals.

The combination of sweet mango and spicy chili flakes brings a perfect balance of flavors, while the Instant Pot ensures everything cooks quickly and tenderly.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 ripe mango, peeled and chopped
• 1 tbsp honey
• 1 tsp chili flakes (adjust to your spice preference)
• 1 tbsp lime juice
• 1 tsp ground ginger
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup chicken broth

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Turn the Instant Pot to “Sauté” and heat the olive oil. Brown the chicken for 2–3 minutes per side, then remove and set aside.
3. Add mango, honey, chili flakes, lime juice, and ginger to the pot. Stir to combine.
4. Pour in chicken broth and deglaze the pot by scraping any browned bits from the bottom.
5. Return the chicken to the pot, making sure the mango mixture covers the chicken.
6. Lock the lid and cook on high pressure for 6 minutes.
7. Let the pressure naturally release for 5 minutes, then quick release the remaining pressure.
8. Optional: Use a spoon to smash the mango slightly, mixing it into the sauce for a thicker consistency.

This dish combines the perfect balance of sweet, spicy, and tangy—ideal for a fun, flavorful summer dinner.

Serve it with jasmine rice or a crisp cucumber salad for a refreshing meal that captures the essence of summer.

BBQ Chicken Lettuce Wraps

This BBQ Chicken Lettuce Wraps recipe brings all the delicious flavors of a barbecue into a light, healthy format.

Perfect for those warmer summer days when you want something refreshing but full of flavor, these wraps are easy to prepare in the Instant Pot.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup barbecue sauce (your choice)
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Large lettuce leaves (such as romaine or butter lettuce)
• Optional toppings: shredded carrots, sliced cucumber, fresh cilantro

Instructions:

1. Season the chicken breasts with salt, pepper, smoked paprika, and garlic powder.
2. Add the chicken broth, barbecue sauce, and apple cider vinegar to the Instant Pot. Stir to combine.
3. Place the chicken breasts into the Instant Pot and secure the lid.
4. Cook on high pressure for 10 minutes.
5. Allow the pressure to naturally release for 5 minutes, then quick release.
6. Shred the chicken with two forks and toss it in the sauce.
7. Spoon the shredded chicken into lettuce leaves and top with optional shredded carrots, cucumber, and fresh cilantro.

These wraps are a refreshing way to enjoy the rich, smoky flavors of BBQ without the heaviness of buns.

The cool crunch of lettuce contrasts nicely with the tender, juicy chicken, making these perfect for a light summer meal or a fun appetizer for gatherings.

Coconut Curry Chicken

This Coconut Curry Chicken is a creamy, aromatic dish that’s both comforting and exciting to the palate.

The subtle sweetness of coconut milk blends beautifully with curry spices, making this a perfect Instant Pot recipe for a summer dinner with a bit of exotic flair.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground ginger
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh cilantro for garnish

Instructions:

1. Season the chicken thighs with salt, pepper, curry powder, ginger, turmeric, and cinnamon.
2. Set the Instant Pot to “Sauté” and heat the olive oil. Brown the chicken thighs for 3–4 minutes on each side. Remove and set aside.
3. Add chopped onion and garlic to the pot, sautéing for 2–3 minutes until softened.
4. Pour in the coconut milk, chicken broth, and stir to combine.
5. Return the chicken to the pot, making sure it’s submerged in the sauce.
6. Secure the lid and cook on high pressure for 8 minutes.
7. Allow the pressure to naturally release for 5 minutes, then quick release the remaining pressure.
8. Garnish with fresh cilantro before serving.

This curry is rich and creamy, with a touch of sweetness from the coconut milk.

The spices add depth, making it a flavorful and exotic choice for summer nights. Serve it with jasmine rice or over cauliflower rice for a light, satisfying meal.

Chicken and Peach Salsa Tacos

Take advantage of fresh summer peaches with this fun, vibrant Chicken and Peach Salsa Taco recipe!

The sweetness of the peaches and the zesty spices make these tacos a must-try for a unique summer dinner, all made effortlessly in the Instant Pot.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 ripe peaches, chopped
• 1 small red onion, diced
• 1 jalapeño, finely chopped (optional for heat)
• Juice of 1 lime
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup chicken broth
• Soft corn or flour tortillas
• Optional toppings: fresh cilantro, avocado slices, crumbled feta cheese

Instructions:

1. Season the chicken breasts with salt, pepper, cumin, and chili powder.
2. Add chicken broth to the Instant Pot, and place the chicken breasts inside.
3. Lock the lid and cook on high pressure for 8 minutes.
4. While the chicken cooks, combine chopped peaches, red onion, jalapeño, and lime juice in a bowl to make the salsa. Stir to combine and set aside.
5. When the chicken is done, quick release the pressure, and shred the chicken using two forks.
6. Warm the tortillas and fill with the shredded chicken. Top with fresh peach salsa and any optional toppings like cilantro, avocado, or feta.

These tacos are the perfect balance of sweet and savory, with the fresh, juicy peaches providing a burst of flavor that’s ideal for summer.

The coolness of the salsa contrasts with the warmth of the chicken, making for a satisfying yet light meal that’s sure to impress at your next taco night.

Teriyaki Chicken with Pineapple

This Teriyaki Chicken with Pineapple is the ultimate combination of savory and sweet, with tender chicken simmered in a rich teriyaki sauce and juicy pineapple pieces.

It’s quick and easy, making it a great choice for summer nights when you want something full of flavor but with minimal effort.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup pineapple chunks (fresh or canned)
• ½ cup soy sauce (or coconut aminos for a gluten-free version)
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tbsp cornstarch (optional, for thickening)
• 1 tbsp water (optional, for cornstarch slurry)
• Green onions and sesame seeds for garnish

Instructions:

1. In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
2. Season the chicken breasts with salt and pepper, then place them in the Instant Pot.
3. Pour the teriyaki sauce over the chicken, then add the pineapple chunks.
4. Lock the lid and cook on high pressure for 8 minutes.
5. Once the cooking cycle is complete, quick release the pressure.
6. If you’d like a thicker sauce, combine cornstarch with water to create a slurry, then set the Instant Pot to “Sauté” and stir in the slurry until the sauce thickens.
7. Serve the chicken topped with sesame seeds and green onions.

This teriyaki chicken is vibrant and delicious, with the sweetness of pineapple complementing the savory depth of the teriyaki sauce.

Serve it over rice or alongside a fresh cucumber salad for a tropical-inspired meal perfect for summer.

Lemon Basil Chicken with Roasted Tomatoes

Bright and fragrant, this Lemon Basil Chicken with Roasted Tomatoes is a zesty, savory dish that celebrates the flavors of summer herbs and produce.

The Instant Pot brings together the juicy chicken, tangy lemon, and sweet roasted tomatoes in just one pot, making it a quick yet impressive meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pint cherry tomatoes, halved
• 1 lemon (zest and juice)
• 1 tbsp fresh basil, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• ½ cup chicken broth
• 1 tbsp olive oil

Instructions:

1. Season the chicken breasts with salt, pepper, and dried oregano.
2. Turn the Instant Pot to “Sauté” and heat the olive oil. Brown the chicken for 2–3 minutes on each side, then remove the chicken.
3. Add garlic to the pot and sauté for 30 seconds.
4. Add chicken broth, lemon zest, and juice to the pot, stirring to deglaze.
5. Return the chicken to the pot, then scatter the halved cherry tomatoes around the chicken.
6. Lock the lid and cook on high pressure for 7 minutes.
7. Allow the pressure to naturally release for 5 minutes, then quick release the remaining pressure.
8. Garnish with fresh basil before serving.

The combination of fresh lemon and basil gives this dish a delightful burst of flavor, and the cherry tomatoes add a pop of sweetness that pairs beautifully with the juicy chicken.

Serve with quinoa or a green salad to create a light and satisfying summer dinner.

Grilled Chicken Caesar Salad

This Grilled Chicken Caesar Salad, made in the Instant Pot, is a healthier twist on a classic favorite. It’s full of crisp greens, savory chicken, and a homemade dressing that’s creamy and flavorful.

The Instant Pot ensures the chicken remains juicy and tender, while the salad is light and fresh—perfect for a summer meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tbsp lemon juice
• 1/2 cup Caesar dressing (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt, pepper, and garlic powder.
2. Turn the Instant Pot to “Sauté” and heat the olive oil. Brown the chicken for 2–3 minutes on each side.
3. Add ½ cup water or chicken broth to the pot and lock the lid. Cook on high pressure for 8 minutes.
4. Once the cooking cycle is complete, quick release the pressure and remove the chicken. Let it rest for a few minutes before slicing.
5. Toss the chopped romaine lettuce with Caesar dressing, Parmesan cheese, and lemon juice.
6. Top the salad with sliced chicken and extra Parmesan if desired.

This Grilled Chicken Caesar Salad offers all the flavor of a traditional Caesar but with a fresh, lighter feel.

It’s a great option for summer lunches or light dinners, especially when you’re craving something filling yet refreshing.

Chicken Fajita Bowls

These Chicken Fajita Bowls are a perfect weeknight dinner option for summer!

Packed with vibrant bell peppers, onions, and seasoned chicken, this dish is quick, healthy, and incredibly satisfying. Plus, it’s all made in one pot, making cleanup a breeze.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tbsp olive oil
• Optional toppings: sour cream, guacamole, shredded cheese, cilantro

Instructions:

1. Season the chicken breasts with chili powder, cumin, paprika, salt, and pepper.
2. Set the Instant Pot to “Sauté” and heat the olive oil. Brown the chicken for 2–3 minutes per side, then remove.
3. Add the sliced bell peppers, onion, and chicken broth to the pot. Stir to combine.
4. Return the chicken to the pot, placing it on top of the vegetables.
5. Lock the lid and cook on high pressure for 8 minutes.
6. Once done, quick release the pressure. Shred the chicken with two forks and mix with the peppers and onions.
7. Serve the chicken and veggie mixture over rice or in taco bowls with your favorite toppings.

These fajita bowls are loaded with flavor and freshness.

The chicken remains juicy and tender, and the colorful peppers and onions add the perfect crunch and sweetness. They’re great for a quick dinner or for meal prep.

Mediterranean Chicken with Olives and Tomatoes

This Mediterranean Chicken with Olives and Tomatoes is an easy and healthy summer recipe full of bright, bold flavors.

The combination of chicken, olives, tomatoes, and garlic creates a vibrant dish that feels like a Mediterranean getaway in your kitchen.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1 red onion, sliced
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tbsp olive oil
• 1/2 cup chicken broth
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken breasts with salt, pepper, and oregano.
2. Set the Instant Pot to “Sauté” and heat the olive oil. Brown the chicken for 2–3 minutes on each side, then remove and set aside.
3. Add garlic and onion to the pot and sauté for 1–2 minutes.
4. Add the chicken broth, lemon juice, tomatoes, and olives to the pot, scraping the bottom to deglaze.
5. Return the chicken to the pot, making sure it’s covered with the tomato-olive mixture.
6. Lock the lid and cook on high pressure for 8 minutes.
7. Quick release the pressure, and garnish the chicken with fresh parsley before serving.

This dish is perfect for summer, full of Mediterranean-inspired flavors that are both refreshing and savory.

Serve it with couscous or a side of roasted vegetables for a light and fulfilling meal.

Garlic Parmesan Chicken and Potatoes

Garlic Parmesan Chicken and Potatoes is an easy and hearty Instant Pot meal, perfect for a cozy yet summery dinner.

The crispy chicken, infused with garlic and Parmesan, pairs beautifully with soft, creamy potatoes, making it an ultimate comfort dish with a light twist.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 lb baby potatoes, halved
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 tsp dried rosemary
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken thighs with salt, pepper, rosemary, and onion powder.
2. Set the Instant Pot to “Sauté” and heat the olive oil. Brown the chicken thighs for 2–3 minutes per side, then remove.
3. Add garlic to the pot and sauté for 30 seconds until fragrant.
4. Add chicken broth and scrape any brown bits from the bottom of the pot.
5. Add the halved baby potatoes to the pot, and place the chicken thighs on top.
6. Lock the lid and cook on high pressure for 10 minutes.
7. Once done, quick release the pressure.
8. Sprinkle grated Parmesan cheese over the chicken and potatoes, then let it sit for a few minutes to melt.
9. Garnish with fresh parsley before serving.

This dish combines the richness of Parmesan with the hearty goodness of potatoes and tender chicken.

The flavors are simple but delicious, and it’s a great option for a satisfying meal that still feels light enough for a summer dinner.

Spicy Honey Garlic Chicken

This Spicy Honey Garlic Chicken is the perfect balance of sweet, savory, and a little heat.

The sticky, flavorful sauce coats the chicken beautifully, creating a mouthwatering dish that’s quick and easy to prepare in your Instant Pot.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tbsp sriracha sauce (adjust to your spice preference)
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp cornstarch (optional, for thickening)
• Sesame seeds for garnish (optional)

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Set the Instant Pot to “Sauté” and heat the olive oil. Brown the chicken for 2–3 minutes on each side, then remove from the pot.
3. Add the garlic to the pot and sauté for 30 seconds until fragrant.
4. Stir in honey, soy sauce, sriracha, and rice vinegar, and deglaze the pot by scraping any bits from the bottom.
5. Return the chicken to the pot and coat with the sauce.
6. Lock the lid and cook on high pressure for 8 minutes.
7. Quick release the pressure, and if you want a thicker sauce, whisk cornstarch with a little water and stir it in while the pot is set to “Sauté.”
8. Garnish with sesame seeds before serving.

This dish packs a punch with its sweet and spicy sauce, making it a perfect pairing with rice or roasted veggies.

It’s ideal for those warm summer nights when you want something flavorful and bold.

Southwest Chicken and Rice

Southwest Chicken and Rice is a hearty and flavorful meal with vibrant spices and a perfect balance of tender chicken, rice, and beans.

This dish is a one-pot meal that’s filling and incredibly easy to make in the Instant Pot, making it great for busy summer nights.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup long-grain rice (white or brown)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Season the chicken breasts with salt, pepper, chili powder, cumin, and paprika.
2. Add the rice, black beans, diced tomatoes, chicken broth, and seasoned chicken breasts to the Instant Pot.
3. Lock the lid and cook on high pressure for 10 minutes.
4. Allow the pressure to naturally release for 5 minutes, then quick release the remaining pressure.
5. Remove the chicken and shred it with two forks. Stir the shredded chicken back into the rice mixture.
6. Garnish with fresh cilantro before serving.

This dish is bursting with flavors from the southwest, making it a great choice for family dinners or meal prepping for the week.

It’s a comforting, balanced meal that’s both hearty and light enough for the summer.

Pesto Chicken Pasta

This Pesto Chicken Pasta is a quick and flavorful meal that captures the fresh, herby flavors of summer.

The Instant Pot makes it easy to cook everything in one pot—no need for multiple pans. The creamy pesto sauce perfectly coats the chicken and pasta, creating a satisfying meal in just minutes.

Ingredients:

• 4 boneless, skinless chicken breasts
• 12 oz penne pasta (or your favorite pasta)
• 1/2 cup pesto sauce (store-bought or homemade)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Add the chicken broth to the Instant Pot and place the chicken breasts inside.
3. Add the uncooked pasta, making sure it’s evenly distributed around the chicken.
4. Lock the lid and cook on high pressure for 6 minutes.
5. Quick release the pressure and remove the chicken. Shred the chicken with two forks.
6. Stir in pesto sauce, heavy cream, and Parmesan cheese into the pasta, mixing until everything is well-coated.
7. Return the shredded chicken to the pot and mix well.
8. Garnish with fresh basil and additional Parmesan cheese before serving.

This pesto chicken pasta is creamy, herby, and full of flavor, making it an ideal dish for summer dinners.

The combination of chicken, pesto, and pasta is light yet satisfying, perfect for a family meal or a cozy dinner for two.

Cilantro Lime Chicken with Corn and Black Beans

This Cilantro Lime Chicken with Corn and Black Beans is a vibrant, zesty dish that captures the essence of summer.

The chicken is tender and juicy, while the corn and black beans add texture and sweetness to the dish, making it perfect for warm weather.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• Juice and zest of 1 lime
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh cilantro for garnish

Instructions:

1. Season the chicken breasts with cumin, garlic powder, salt, and pepper.
2. Add chicken broth to the Instant Pot and place the chicken breasts inside.
3. Pour the lime juice and zest over the chicken, and add the corn and black beans around the chicken.
4. Lock the lid and cook on high pressure for 8 minutes.
5. Once the cooking cycle is complete, quick release the pressure.
6. Shred the chicken with two forks, mixing it with the corn and beans.
7. Garnish with fresh cilantro before serving.

This dish is bursting with citrusy freshness and packed with protein and fiber from the chicken, beans, and corn.

It’s a great option for meal prepping or a quick dinner with a side of rice or tortillas.

Chicken Caprese

Chicken Caprese is a fresh, Italian-inspired dish with juicy chicken, ripe tomatoes, and fresh basil.

The Instant Pot makes this dish a breeze to prepare while keeping the flavors light and summery, perfect for those warm evenings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pint cherry tomatoes, halved
• 1/4 cup balsamic vinegar
• 1/4 cup chicken broth
• 1 tbsp olive oil
• 1 tbsp fresh basil, chopped
• 1 cup fresh mozzarella balls (or sliced mozzarella)
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper.
2. Set the Instant Pot to “Sauté” and heat the olive oil. Brown the chicken for 2–3 minutes on each side, then remove and set aside.
3. Add balsamic vinegar and chicken broth to the pot, scraping up any bits from the bottom.
4. Place the chicken breasts back into the pot.
5. Add the halved cherry tomatoes and close the lid. Cook on high pressure for 8 minutes.
6. Quick release the pressure, and top the chicken with fresh mozzarella. Let it sit for a few minutes to melt.
7. Garnish with chopped basil before serving.

This Chicken Caprese combines the classic flavors of tomatoes, basil, and mozzarella with tender chicken for a refreshing summer meal.

It’s great served with a side of pasta, couscous, or even a simple green salad.

Chicken and Zucchini Stir-Fry

This Chicken and Zucchini Stir-Fry is a light, healthy dish that comes together in no time, making it perfect for busy summer nights.

The tender chicken, crisp zucchini, and simple stir-fry sauce combine for a vibrant, satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts, sliced into strips
• 2 medium zucchinis, sliced into half-moons
• 1/4 cup soy sauce (or coconut aminos for a gluten-free version)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1/2 cup chicken broth
• Sesame seeds for garnish (optional)
• Green onions for garnish (optional)

Instructions:

1. Season the chicken strips with salt and pepper.
2. Set the Instant Pot to “Sauté” and heat sesame oil. Brown the chicken for 2–3 minutes, then remove and set aside.
3. Add garlic and ginger to the pot, sautéing for about 30 seconds until fragrant.
4. Stir in soy sauce, rice vinegar, honey, and chicken broth, scraping up any bits from the bottom of the pot.
5. Return the chicken to the pot and add the sliced zucchini.
6. Lock the lid and cook on high pressure for 5 minutes.
7. Quick release the pressure, then garnish with sesame seeds and green onions before serving.

This stir-fry is light yet full of flavor, with the crispy zucchini and savory sauce complementing the chicken perfectly.

It’s ideal served over rice, quinoa, or cauliflower rice for a quick, healthy meal.

Tropical Chicken with Mango and Coconut

This Tropical Chicken with Mango and Coconut brings the flavors of the tropics to your dinner table.

The sweet mango and creamy coconut milk create a beautiful, rich sauce for the chicken, making it a perfect summer dish that feels like a vacation in a bowl.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 mango, peeled and diced
• 1 can (14 oz) coconut milk
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp ground ginger
• 2 cloves garlic, minced
• 1 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Season the chicken breasts with salt, pepper, and turmeric.
2. Set the Instant Pot to “Sauté” and add the garlic. Sauté for about 30 seconds.
3. Add coconut milk, lime juice, honey, and ground ginger to the pot, stirring well to combine.
4. Place the chicken breasts in the Instant Pot, followed by the diced mango.
5. Lock the lid and cook on high pressure for 8 minutes.
6. Once the cooking cycle is complete, quick release the pressure.
7. Garnish with fresh cilantro before serving.

This tropical chicken dish is a sweet, savory treat that pairs perfectly with rice or quinoa.

The mango adds a burst of freshness, while the coconut milk makes the sauce silky and rich—ideal for a summer dinner.

Lemon Garlic Chicken with Asparagus

Lemon Garlic Chicken with Asparagus is a light, zesty dish that highlights the freshness of the season.

The tender chicken pairs perfectly with the garlicky, lemony sauce, while the asparagus adds a satisfying crunch.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch of asparagus, trimmed
• 3 cloves garlic, minced
• 1 lemon (juice and zest)
• 1 tbsp olive oil
• 1/2 cup chicken broth
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt, pepper, and dried thyme.
2. Set the Instant Pot to “Sauté” and heat the olive oil. Brown the chicken for 2–3 minutes on each side, then remove and set aside.
3. Add garlic to the pot and sauté for about 30 seconds until fragrant.
4. Pour in the chicken broth and scrape up any bits from the bottom of the pot.
5. Add the chicken back into the pot, then pour the lemon juice and zest over the chicken.
6. Place the trimmed asparagus on top of the chicken, layering it evenly.
7. Lock the lid and cook on high pressure for 6 minutes.
8. Once the cooking cycle is complete, quick release the pressure and serve immediately.

This bright and refreshing dish is perfect for warm weather.

The lemon garlic sauce is packed with flavor, while the asparagus adds a crisp, fresh texture. Serve with mashed potatoes, rice, or a simple salad for a balanced, light meal.

BBQ Chicken and Sweet Potatoes

BBQ Chicken and Sweet Potatoes is a comforting, flavorful meal that combines smoky barbecue chicken with tender sweet potatoes.

The Instant Pot makes it quick and easy to prepare, making it a great weeknight dinner option during the summer months.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 large sweet potatoes, peeled and cut into chunks
• 1 cup BBQ sauce (store-bought or homemade)
• 1/2 cup chicken broth
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Season the chicken breasts with salt, pepper, and smoked paprika.
2. Add chicken broth to the Instant Pot, then place the chicken breasts inside.
3. Pour BBQ sauce over the chicken, making sure it’s evenly coated.
4. Add the sweet potato chunks around the chicken in the Instant Pot.
5. Lock the lid and cook on high pressure for 12 minutes.
6. Once the cooking cycle is complete, quick release the pressure.
7. Remove the chicken and shred it with two forks, then stir it back into the BBQ sauce and sweet potatoes.
8. Garnish with fresh parsley before serving.

This BBQ Chicken and Sweet Potatoes recipe is smoky, sweet, and incredibly satisfying.

The combination of BBQ sauce with the creamy texture of the sweet potatoes makes this dish a perfect summer comfort meal, and the Instant Pot makes it so easy!