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As the warm summer days roll in, the last thing anyone wants is to spend hours slaving away in the kitchen.
Fortunately, with the help of the Instant Pot, preparing delicious, flavorful meals has never been easier.
And what’s better than a quick, satisfying chicken dish to enjoy on those sunny days?
Chicken is versatile, healthy, and can be cooked in countless ways to suit any taste preference.
In this blog post, we’ve compiled 27+ Summer Instant Pot Chicken Recipes that are perfect for busy weeknights, weekend get-togethers, or even a quick, light lunch.
Whether you’re craving a comforting bowl of chicken and rice or something a little more exotic like a tangy mango chicken, there’s a recipe here for everyone.
27+ Delicious Summer Instant Pot Chicken Recipes You’ll Want to Make All Season Long
With so many vibrant, mouthwatering recipes to choose from, your summer meals just got a whole lot easier — and tastier!
The Instant Pot makes preparing these chicken dishes simple and efficient, so you can spend less time cooking and more time enjoying the season.
Whether you’re planning a family dinner or hosting a barbecue with friends, these 27+ Summer Instant Pot Chicken Recipes are sure to satisfy every craving.
From fresh, citrus-infused chicken to smoky BBQ flavors and zesty, spicy dishes, the possibilities are endless.
So go ahead, explore these recipes, and turn your summer meals into effortless and flavorful celebrations.
Instant Pot Lemon Herb Chicken with Summer Vegetables
Bright, zesty, and full of garden-fresh vegetables, this lemon herb chicken dish is ideal for a healthy and satisfying summer dinner.
The Instant Pot makes it quick without sacrificing flavor. Serve it over couscous or enjoy it on its own for a low-carb meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 cup chicken broth
- Juice and zest of 1 lemon
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, chopped
- 1/2 red onion, sliced
- Fresh parsley for garnish
Instructions:
- Season the chicken breasts with salt, pepper, oregano, and thyme.
- Set Instant Pot to sauté. Add olive oil and sear chicken on both sides until lightly golden (about 2 minutes per side).
- Add garlic and cook for 30 seconds, then pour in chicken broth, lemon juice, and zest.
- Place lid on and set to “Manual” or “Pressure Cook” for 8 minutes.
- Once cooking is complete, allow natural release for 5 minutes, then quick release the rest.
- Open the lid and add zucchini, squash, bell pepper, and onion. Close lid again and set to “Steam” or “Manual” for 1 minute.
- Quick release, open lid, and let sit for 2–3 minutes to thicken.
- Garnish with fresh parsley and serve warm.
This dish captures summer in every bite—the lemon brings brightness, while the medley of vegetables adds color and texture.
It’s a perfect all-in-one meal that’s light enough for hot evenings yet satisfying enough for a family dinner.
Instant Pot BBQ Pulled Chicken Sliders
These BBQ pulled chicken sliders are the ultimate summer crowd-pleaser.
Whether you’re hosting a backyard gathering or just craving a barbecue-style dinner with minimal effort, this recipe delivers smoky, tangy, and tender chicken with the help of your Instant Pot.
Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 1 cup BBQ sauce (plus extra for serving)
- 1/2 cup chicken broth
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Slider buns
- Coleslaw (optional, for topping)
Instructions:
- In a bowl, mix together BBQ sauce, chicken broth, brown sugar, vinegar, paprika, garlic powder, salt, and pepper.
- Place chicken thighs into the Instant Pot and pour the sauce over the top.
- Secure lid and set to “Manual” or “Pressure Cook” for 12 minutes.
- Allow pressure to release naturally for 5 minutes, then quick release.
- Remove chicken and shred with two forks.
- Return shredded chicken to pot and stir to coat in the sauce. Add more BBQ sauce if desired.
- Serve on slider buns topped with coleslaw for extra crunch and creaminess.
This recipe delivers classic barbecue flavor with none of the hassle.
Juicy chicken, smoky sauce, and soft slider buns make every bite a taste of summer fun—and it’s ready in a fraction of the time compared to grilling or slow cooking.
Instant Pot Coconut Lime Chicken Bowls
Tropical and refreshing, this coconut lime chicken recipe brings bold island flavors to your summer dinner table.
It’s creamy, tangy, and perfectly balanced—great served over jasmine rice or chilled rice noodles with a side of fresh mango salsa.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 tbsp coconut oil
- 1 can (13.5 oz) full-fat coconut milk
- Juice and zest of 2 limes
- 2 tsp grated fresh ginger
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp honey
- Salt and pepper to taste
- 1/2 cup chopped fresh cilantro
- Cooked jasmine rice or noodles, for serving
Instructions:
- Set Instant Pot to sauté mode and melt coconut oil. Add chicken and lightly sear both sides (2–3 minutes per side).
- In a bowl, whisk together coconut milk, lime juice and zest, ginger, garlic, soy sauce, honey, salt, and pepper.
- Pour mixture into the pot over the chicken.
- Seal lid and set to “Manual” or “Pressure Cook” for 10 minutes.
- Once done, allow natural release for 5 minutes, then quick release.
- Remove chicken and slice or shred.
- Return chicken to the sauce and stir in fresh cilantro.
- Serve over rice or noodles with a wedge of lime and extra cilantro.
This dish is the definition of summer comfort food—light, creamy, and vibrant with flavor.
The combination of coconut and lime creates a tropical vibe that pairs perfectly with warm weather and relaxed evenings, all ready in under 30 minutes.
Instant Pot Chicken Fajitas
These chicken fajitas are full of vibrant, smoky flavors with just the right amount of heat.
The Instant Pot takes the work out of cooking, leaving you with tender, juicy chicken, and a colorful mix of peppers and onions. Perfect for taco night or as a filling for burrito bowls!
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup chicken broth
- 2 tbsp lime juice
- Tortillas, for serving
- Optional toppings: sour cream, guacamole, cilantro
Instructions:
- Season the chicken breasts with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Set Instant Pot to sauté and heat olive oil. Add chicken and sear for 2–3 minutes per side.
- Remove chicken from pot and set aside. Add sliced peppers and onions to the pot and sauté for 2 minutes.
- Pour in chicken broth and lime juice, scraping the bottom of the pot to deglaze.
- Return chicken to the pot, placing it on top of the vegetables.
- Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 8 minutes.
- Once done, quick release the pressure and remove the chicken. Slice or shred the chicken and return it to the pot, mixing with the peppers and onions.
- Serve with warm tortillas and optional toppings.
These chicken fajitas bring the flavors of a fiesta to your dinner table in just a few minutes.
The blend of spices, fresh lime, and tender chicken makes for a meal that’s as tasty as it is easy to prepare.
Instant Pot Chicken and Pineapple Stir-Fry
This Instant Pot chicken and pineapple stir-fry offers the perfect combination of sweet and savory, with a tropical twist.
The Instant Pot ensures the chicken stays tender, while the pineapple adds a burst of juiciness. It’s a great meal for warm nights when you want something a little different but super satisfying.
Ingredients:
- 4 boneless, skinless chicken breasts, cubed
- 1 tbsp sesame oil
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced
- 1/2 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp cornstarch (optional, for thickening)
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 2 tbsp chopped green onions
- Cooked rice, for serving
Instructions:
- Set the Instant Pot to sauté mode and heat sesame oil. Add cubed chicken and sauté for about 4–5 minutes until lightly browned.
- Add the red bell pepper and pineapple chunks to the pot.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic powder, and ginger powder. Pour over the chicken and vegetables.
- Seal the lid and set to “Manual” or “Pressure Cook” for 5 minutes.
- Quick release the pressure, then stir. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water and stir into the sauce, cooking on sauté for 1–2 minutes to thicken.
- Serve the stir-fry over rice, garnished with chopped green onions.
This dish is a fun, tropical take on stir-fry, blending the sweetness of pineapple with savory soy sauce and tender chicken.
It’s a great weeknight meal that brings bright flavors to the table in no time.
Instant Pot Chicken Caesar Salad
If you’re craving a quick and satisfying salad for a summer meal, this Instant Pot Chicken Caesar Salad is a game-changer.
The tender chicken, paired with a creamy Caesar dressing and crisp greens, makes this salad hearty enough for a full meal yet light enough to enjoy in the summer heat.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup chicken broth
- 4 cups romaine lettuce, chopped
- 1/2 cup Caesar dressing
- 1/2 cup croutons
- 1/4 cup grated parmesan cheese
Instructions:
- Season the chicken breasts with salt, pepper, and a drizzle of olive oil.
- Set the Instant Pot to sauté and heat the oil. Brown the chicken for 2–3 minutes per side.
- Add chicken broth to deglaze the pot, then seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 8 minutes.
- Once done, quick release the pressure. Remove the chicken and slice it.
- Toss the chopped romaine lettuce with Caesar dressing, then top with the sliced chicken.
- Garnish with croutons and grated parmesan cheese. Serve immediately.
This chicken Caesar salad is a lighter yet filling meal that’s perfect for a quick lunch or dinner on a warm summer day.
The Instant Pot makes cooking the chicken quick and easy, leaving you with a fresh, flavorful salad in under 30 minutes.
Instant Pot Chicken Tacos with Avocado Salsa
These chicken tacos are a crowd-pleaser, featuring tender, juicy chicken with vibrant toppings.
The Instant Pot does all the hard work, and the avocado salsa adds a fresh, creamy touch that’s perfect for summer.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup chicken broth
- 1/2 cup salsa
- Tortillas, for serving
For Avocado Salsa:
- 2 ripe avocados, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- Season the chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Set Instant Pot to sauté mode and heat olive oil. Brown the chicken for 2–3 minutes per side.
- Pour in chicken broth and salsa, scraping the bottom of the pot to deglaze.
- Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 10 minutes.
- Quick release the pressure and remove the chicken. Shred it with two forks and return it to the pot to soak up the flavorful sauce.
- For the avocado salsa, combine all ingredients in a bowl and toss gently.
- Serve the shredded chicken on tortillas and top with the avocado salsa.
This dish brings the freshness of summer with every bite, and the creamy avocado salsa pairs perfectly with the zesty, spiced chicken.
It’s a quick and delicious option for taco night!
Instant Pot Greek Chicken with Tzatziki Sauce
This Greek-inspired chicken dish is perfect for a light and fresh summer dinner.
The Instant Pot helps the chicken retain its juiciness, while the creamy tzatziki sauce adds a refreshing tangy flavor.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup chicken broth
For Tzatziki Sauce:
- 1/2 cup Greek yogurt
- 1/4 cup cucumber, finely grated
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Season the chicken breasts with olive oil, lemon juice, oregano, garlic powder, onion powder, salt, and pepper.
- Set the Instant Pot to sauté mode. Brown the chicken for 2 minutes per side.
- Add chicken broth to the pot and seal the lid. Set to “Manual” or “Pressure Cook” for 10 minutes.
- Once done, quick release the pressure and remove the chicken.
- For the tzatziki sauce, combine Greek yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Stir until smooth.
- Serve the chicken with a dollop of tzatziki sauce on top, and pair it with a side of Greek salad or warm pita bread.
This recipe is a fresh, Mediterranean-inspired meal that’s light yet filling, making it perfect for warm summer evenings.
The combination of juicy chicken and the tangy, creamy tzatziki is simply irresistible.
Instant Pot Chicken Caprese
A fresh take on the classic Caprese salad, this Instant Pot chicken caprese brings together juicy chicken, ripe tomatoes, and fresh mozzarella in a light, flavorful meal.
It’s quick to make and perfect for a simple yet elegant dinner.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella balls, halved
- 1/4 cup fresh basil, chopped
- Balsamic glaze, for drizzling
Instructions:
- Season the chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Set Instant Pot to sauté mode and brown the chicken for 2 minutes per side.
- Add chicken broth to the pot and seal the lid. Set to “Manual” or “Pressure Cook” for 10 minutes.
- Once done, quick release the pressure and remove the chicken.
- Top the chicken with halved cherry tomatoes and fresh mozzarella balls.
- Return the chicken to the Instant Pot (if needed, set it to sauté mode to warm through), allowing the mozzarella to melt slightly.
- Sprinkle fresh basil on top and drizzle with balsamic glaze before serving.
This chicken caprese is a burst of fresh summer flavors—juicy chicken, sweet tomatoes, creamy mozzarella, and fragrant basil.
It’s a wonderful, light dish that’s perfect for an effortless weeknight meal or a weekend dinner.
Instant Pot Chicken Piccata
This Instant Pot chicken piccata is a classic Italian dish made easier and faster with your Instant Pot.
With a tangy lemon sauce, capers, and a slight hint of garlic, it’s the perfect light summer dish to pair with pasta or a side of sautéed vegetables.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 1 tbsp butter (optional, for extra richness)
Instructions:
- Season the chicken breasts with salt and pepper.
- Set the Instant Pot to sauté mode and heat the olive oil. Brown the chicken for about 2–3 minutes per side.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping the bottom of the pot to deglaze.
- Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 8 minutes.
- Once done, quick release the pressure and remove the chicken.
- Stir in the capers and butter (if using) into the sauce and let it simmer on sauté mode for 1–2 minutes to thicken.
- Serve the chicken with the sauce poured over, garnished with fresh parsley.
This chicken piccata is bright and zesty, with the perfect balance of tart lemon, savory capers, and tender chicken.
It’s a refreshing dish for a summer evening, and you can serve it with pasta, rice, or even a simple salad.
Instant Pot Lemon Garlic Chicken with Roasted Potatoes
This Instant Pot lemon garlic chicken with roasted potatoes is a one-pot wonder that combines savory chicken with crispy roasted potatoes.
The lemon and garlic infuse the chicken with delicious flavors, and the potatoes become golden and crispy on the outside while soft on the inside.
Ingredients:
- 4 bone-in, skinless chicken thighs
- 1 tbsp olive oil
- 1 lemon, juiced and zested
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 1 lb baby potatoes, halved
- Fresh parsley, for garnish
Instructions:
- Season the chicken thighs with salt, pepper, rosemary, paprika, and half of the lemon juice and zest.
- Set the Instant Pot to sauté mode and heat olive oil. Brown the chicken thighs for 3 minutes per side.
- Remove the chicken from the pot and set aside.
- Add the garlic to the pot and sauté for 30 seconds until fragrant.
- Pour in chicken broth and add the remaining lemon juice and zest. Scrape the bottom of the pot to deglaze.
- Place the halved baby potatoes in the pot and nestle the chicken thighs on top.
- Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 10 minutes.
- Once done, quick release the pressure and remove the chicken and potatoes.
- For crispy potatoes, set the Instant Pot to sauté mode and cook for an additional 3–4 minutes, stirring occasionally.
- Serve the chicken with the potatoes and garnish with fresh parsley.
This dish is the perfect combination of juicy chicken and crispy potatoes with vibrant lemon and garlic flavors.
It’s an easy-to-make meal that’s hearty yet light enough for the summer months.
Instant Pot Chicken and Corn Chowder
A comforting yet refreshing soup, this Instant Pot chicken and corn chowder is a wonderful dish for summer.
Sweet corn, tender chicken, and a creamy broth make this chowder feel indulgent without being too heavy for warmer weather.
Ingredients:
- 4 boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups fresh or frozen corn kernels
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp fresh thyme, chopped
- Fresh parsley, for garnish
Instructions:
- Set the Instant Pot to sauté mode and heat olive oil. Add the diced onion and garlic, sautéing until softened, about 3–4 minutes.
- Add the cubed chicken to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the chicken broth, milk, and heavy cream, and stir in the corn, paprika, salt, pepper, and thyme.
- Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 10 minutes.
- Once done, quick release the pressure.
- Stir the chowder and taste for seasoning. If you’d like a thicker texture, mash some of the corn with a potato masher to create a creamier consistency.
- Serve hot, garnished with fresh parsley.
This chicken and corn chowder is a warm and comforting dish that’s perfect for a summer evening when you want something hearty but not too heavy.
The fresh corn adds sweetness, while the creamy broth gives it that satisfying, comforting texture.
Instant Pot Chicken and Spinach Alfredo
A rich and creamy dish with tender chicken and fresh spinach, this Instant Pot Chicken and Spinach Alfredo is the perfect balance of indulgent and fresh.
It’s a great weeknight dinner that comes together in just a few steps and is sure to satisfy your cravings for comfort food.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1/2 cup grated parmesan cheese
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 oz fettuccine pasta (or your preferred pasta)
- Fresh parsley for garnish
Instructions:
- Season the chicken breasts with salt, pepper, and garlic powder.
- Set the Instant Pot to sauté mode and heat the olive oil. Add the chicken and brown for 2–3 minutes per side.
- Remove the chicken and set aside. Add the chicken broth and scrape the bottom of the pot to deglaze.
- Break the pasta in half and add it to the pot, layering it evenly.
- Pour the heavy cream over the pasta and return the chicken to the pot.
- Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 7 minutes.
- Once done, quick release the pressure. Remove the chicken and slice it.
- Stir the parmesan cheese and chopped spinach into the pasta, allowing the spinach to wilt.
- Serve the chicken slices on top of the pasta, garnished with fresh parsley.
This creamy, cheesy pasta with spinach is the ultimate comfort meal, and it’s made effortlessly in the Instant Pot.
The fresh spinach adds a healthy green boost, making it a perfect dish for a satisfying dinner.
Instant Pot Honey Garlic Chicken
This Instant Pot Honey Garlic Chicken is sticky, sweet, and savory with a burst of flavor in every bite.
The sauce is rich and flavorful, making it the perfect dish to serve with steamed rice or veggies.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 3 garlic cloves, minced
- 1 tbsp rice vinegar
- 1 tsp grated ginger (optional)
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tbsp cornstarch (optional, for thickening)
- Green onions, for garnish
- Cooked rice, for serving
Instructions:
- In a bowl, whisk together honey, soy sauce, ketchup, garlic, rice vinegar, ginger, and red pepper flakes.
- Place the chicken breasts in the Instant Pot and pour the honey garlic mixture over the chicken.
- Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 10 minutes.
- Once done, quick release the pressure. Remove the chicken and set aside.
- For a thicker sauce, set the Instant Pot to sauté mode and whisk in cornstarch mixed with a little water. Simmer for 2–3 minutes until thickened.
- Return the chicken to the pot and coat with the thickened sauce.
- Serve the chicken over cooked rice and garnish with green onions.
This honey garlic chicken is sweet, savory, and full of flavor. It’s quick to make in the Instant Pot, and the sauce is perfect for drizzling over rice or vegetables.
It’s a great dish for a family meal or dinner with friends.
Instant Pot Chicken Shawarma
If you’re craving a Middle Eastern-inspired meal, this Instant Pot Chicken Shawarma will hit the spot.
The chicken is marinated in a blend of spices and then cooked to juicy perfection in the Instant Pot. Serve it with pita or rice for a satisfying summer meal.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 garlic clove, minced
- Juice of 1 lemon
- 1/2 cup chicken broth
- Salt and pepper to taste
For Serving:
- Pita bread or rice
- Fresh vegetables (tomato, cucumber, red onion)
- Tahini sauce or yogurt sauce
Instructions:
- In a bowl, mix olive oil, cumin, coriander, paprika, turmeric, cinnamon, garlic, lemon juice, salt, and pepper.
- Coat the chicken thighs in the marinade and let them sit for at least 15 minutes (or up to overnight for more flavor).
- Set the Instant Pot to sauté mode and heat olive oil. Add the marinated chicken and sear on both sides for 2 minutes each.
- Pour in chicken broth and seal the lid. Set to “Manual” or “Pressure Cook” for 8 minutes.
- Once done, quick release the pressure and remove the chicken.
- Slice the chicken and serve it with pita, rice, and fresh vegetables. Drizzle with tahini or yogurt sauce.
This chicken shawarma is bursting with flavors from warm spices and is incredibly juicy thanks to the Instant Pot.
The marinated chicken pairs perfectly with fresh veggies and a creamy sauce, creating a delightful summer meal.
Instant Pot BBQ Chicken Sliders
These BBQ chicken sliders are a perfect summer dish that combines tender chicken with a tangy, smoky BBQ sauce.
They’re easy to prepare and make a great crowd-pleasing meal for family gatherings or casual dinners.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup BBQ sauce (your favorite brand or homemade)
- 1/2 cup chicken broth
- 1/2 onion, thinly sliced
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- Salt and pepper to taste
- Slider buns
- Coleslaw (optional, for topping)
Instructions:
- Season the chicken breasts with salt, pepper, and smoked paprika.
- Pour the chicken broth and apple cider vinegar into the Instant Pot and add the chicken breasts.
- Top the chicken with sliced onions and BBQ sauce.
- Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 10 minutes.
- Once done, quick release the pressure. Remove the chicken and shred it with two forks.
- Stir the shredded chicken into the remaining BBQ sauce in the pot.
- Serve the BBQ chicken on slider buns, topping with coleslaw if desired.
These sliders are full of flavor, with smoky BBQ sauce and tender chicken.
They’re perfect for a summer cookout or a quick and tasty dinner.
Instant Pot Teriyaki Chicken
This sweet and savory Instant Pot Teriyaki Chicken is a simple yet satisfying meal that comes together quickly.
The teriyaki sauce infuses the chicken with a rich flavor, and it pairs beautifully with steamed rice or sautéed vegetables.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch (optional, for thickening)
- 1 tbsp water (for cornstarch mixture)
- Sesame seeds, for garnish
- Cooked rice, for serving
Instructions:
- In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Place the chicken breasts in the Instant Pot and pour the teriyaki sauce mixture over them.
- Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 10 minutes.
- Once done, quick release the pressure and remove the chicken.
- For a thicker sauce, mix cornstarch with water and stir into the sauce in the Instant Pot. Set to sauté mode and cook for 2–3 minutes until thickened.
- Serve the chicken over rice, garnished with sesame seeds.
This teriyaki chicken is sweet, savory, and rich with Asian-inspired flavors.
It’s quick to make and pairs perfectly with rice or steamed veggies for a complete meal.
Instant Pot Chicken Enchilada Soup
This Instant Pot Chicken Enchilada Soup is a delicious, comforting dish that packs all the flavors of a traditional enchilada into a cozy, hearty soup.
With tender chicken, spicy seasonings, and plenty of toppings, this soup is a must-try for any Mexican food lover.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (10 oz) red enchilada sauce
- 1/2 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup frozen corn
- 1 cup black beans, drained and rinsed
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- Sour cream and cilantro, for topping
Instructions:
- Season the chicken breasts with salt, pepper, cumin, chili powder, and garlic powder.
- Place the chicken breasts in the Instant Pot and add diced tomatoes, enchilada sauce, chicken broth, corn, and black beans.
- Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 10 minutes.
- Once done, quick release the pressure and remove the chicken.
- Shred the chicken with two forks and return it to the pot, stirring it into the soup.
- Serve the soup hot, topped with shredded cheese, sour cream, and fresh cilantro.
This chicken enchilada soup is a flavorful and satisfying meal, full of spicy and savory goodness.
It’s the perfect dish for a light summer dinner or even as a starter for a Mexican-themed meal.
Instant Pot Lemon Herb Chicken
This Instant Pot Lemon Herb Chicken is light, fragrant, and bursting with fresh flavors.
It’s perfect for those warm summer days when you want a simple yet delicious meal that pairs well with salads, rice, or roasted vegetables.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Juice and zest of 1 lemon
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh rosemary, chopped
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Season the chicken breasts with salt, pepper, and fresh thyme and rosemary.
- Set the Instant Pot to sauté mode and heat the olive oil. Add the chicken breasts and sear for 2–3 minutes per side until lightly browned.
- Pour in the chicken broth, lemon juice, and zest, and add minced garlic to the pot.
- Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 8 minutes.
- Once done, quick release the pressure and remove the chicken.
- Serve the chicken with a drizzle of the lemon herb sauce from the pot and garnish with fresh parsley.
This Lemon Herb Chicken is fresh and aromatic, and the lemon juice provides a lovely zing that perfectly complements the herbs.
It’s a light, healthy option for summer lunches or dinners.
Instant Pot BBQ Chicken & Veggie Stir-Fry
This Instant Pot BBQ Chicken & Veggie Stir-Fry is a quick and flavorful one-pot dish that combines tender chicken with colorful, crisp veggies and a tangy BBQ sauce.
It’s a fun twist on a stir-fry that makes a perfect summer dinner.
Ingredients:
- 4 boneless, skinless chicken breasts, cut into strips
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 1/4 cup BBQ sauce (your favorite brand)
- 1 tbsp soy sauce
- 1 tbsp honey
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Cooked rice, for serving
Instructions:
- Set the Instant Pot to sauté mode and heat olive oil. Add the chicken strips and cook until browned, about 4–5 minutes.
- Add the bell peppers, zucchini, and broccoli to the pot. Season with garlic powder, onion powder, salt, and pepper. Stir to combine.
- In a bowl, whisk together BBQ sauce, soy sauce, and honey. Pour the sauce over the chicken and veggies.
- Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 5 minutes.
- Once done, quick release the pressure. Serve the stir-fry over cooked rice.
This BBQ Chicken & Veggie Stir-Fry is full of vibrant colors and rich flavors, and it’s a great way to pack in vegetables for a healthy summer meal.
The BBQ sauce adds a delicious smoky and sweet flavor that complements the tender chicken and veggies.
Instant Pot Chicken Caesar Salad
This Instant Pot Chicken Caesar Salad is a fresh and light dish that’s perfect for a warm summer day.
The chicken is perfectly cooked in the Instant Pot, making it tender and juicy, while the creamy Caesar dressing adds richness and flavor.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup chicken broth
- 4 cups romaine lettuce, chopped
- 1/2 cup Caesar dressing (store-bought or homemade)
- 1/2 cup croutons
- 1/4 cup freshly grated parmesan cheese
Instructions:
- Season the chicken breasts with salt and pepper.
- Set the Instant Pot to sauté mode and heat olive oil. Sear the chicken breasts for 2–3 minutes per side until browned.
- Add chicken broth to the pot and seal the lid. Set the Instant Pot to “Manual” or “Pressure Cook” for 10 minutes.
- Once done, quick release the pressure and remove the chicken. Let it rest for a few minutes before slicing.
- Toss the chopped romaine lettuce with Caesar dressing. Top with sliced chicken, croutons, and parmesan cheese.
This Chicken Caesar Salad is a refreshing and satisfying meal that’s perfect for summer.
The Instant Pot makes cooking the chicken a breeze, and the creamy Caesar dressing elevates the dish to the next level.
Instant Pot Chicken and Asparagus Risotto
This creamy Instant Pot Chicken and Asparagus Risotto combines tender chicken, fresh asparagus, and perfectly cooked risotto in a savory broth.
It’s a comforting dish that feels special yet comes together quickly in the Instant Pot.
Ingredients:
- 4 boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 cup Arborio rice
- 1/2 cup white wine (optional)
- 2 cups chicken broth
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup grated parmesan cheese
- 1 tbsp butter
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions:
- Season the chicken cubes with salt and pepper.
- Set the Instant Pot to sauté mode and heat olive oil. Brown the chicken for about 3–4 minutes, then remove it and set aside.
- Add the Arborio rice to the pot and toast it for 1–2 minutes, stirring occasionally.
- Pour in the white wine (if using) and let it cook for a minute, scraping the bottom of the pot to deglaze.
- Add chicken broth and stir in the asparagus pieces. Return the chicken to the pot.
- Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 6 minutes.
- Once done, quick release the pressure. Stir in butter and parmesan cheese, then serve. Garnish with fresh parsley.
This chicken and asparagus risotto is creamy, comforting, and full of flavor.
The chicken is tender, and the asparagus adds a fresh, seasonal touch that pairs beautifully with the creamy risotto.
Instant Pot Spicy Mango Chicken
If you love bold and fruity flavors, this Instant Pot Spicy Mango Chicken is perfect for you.
The sweetness of mango combined with a little heat from the spices creates a dynamic and mouthwatering dish that’s ideal for summer.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 ripe mango, peeled and diced
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp ground ginger
- 1/2 tsp ground chili powder (adjust to your spice preference)
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1/2 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions:
- Season the chicken breasts with salt and pepper.
- Set the Instant Pot to sauté mode and heat olive oil. Brown the chicken for 2–3 minutes per side, then remove and set aside.
- In a blender or food processor, blend the mango, soy sauce, honey, ginger, chili powder, and cayenne pepper until smooth.
- Pour the mango sauce into the Instant Pot, then return the chicken to the pot.
- Pour in the chicken broth and seal the lid. Set the Instant Pot to “Manual” or “Pressure Cook” for 8 minutes.
- Once done, quick release the pressure. Serve the chicken over rice, garnished with fresh cilantro.
This Spicy Mango Chicken is a perfect balance of sweet, savory, and spicy flavors.
The mango sauce adds a tropical twist, making it a fun and flavorful dish for a summer meal.
Instant Pot Chicken Tacos
These Instant Pot Chicken Tacos are a quick and easy way to enjoy the vibrant flavors of Mexican cuisine.
The chicken is seasoned with taco spices, then shredded and served in soft tortillas with all your favorite taco toppings.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 packet taco seasoning (or homemade seasoning mix)
- 1/2 cup chicken broth
- 1/4 cup diced onion
- 1 garlic clove, minced
- Salt and pepper to taste
- Soft taco tortillas
- Toppings: Shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, cilantro
Instructions:
- Season the chicken breasts with taco seasoning, salt, and pepper.
- Place the chicken breasts in the Instant Pot and add the chicken broth, diced onion, and garlic.
- Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 10 minutes.
- Once done, quick release the pressure. Remove the chicken and shred it using two forks.
- Return the shredded chicken to the pot and stir in the juices and onions for more flavor.
- Serve the chicken in soft taco tortillas, and top with shredded lettuce, tomatoes, cheese, sour cream, salsa, and cilantro.
These Chicken Tacos are a quick and flavorful meal that’s perfect for Taco Tuesday or any casual summer dinner.
The chicken is juicy and packed with the classic taco seasoning, making it a hit with the whole family.
