Try these 10 Healthy Chicken Recipes in an Electric Pressure Cooker or Crock Pot for juicy shredded chicken breasts with a variety of bold flavors! These freezer friendly Instant Pot or Slow Cooker chicken recipes are great for healthy meal prepping.
Healthy Electric Pressure Cooker Chicken Recipes
Healthy Electric Pressure Cooker Chicken RecipesHealthy Electric Pressure Cooker Chicken Recipes bring so much flavor and variety to chicken breasts and are perfect for your new favorite kitchen appliance. Did you just get a new Instant Pot or Crock Pot Express as a gift? Perhaps you bought one last year and it is sitting in the closet collecting dust because you just don’t know what to do with it. Most likely if you own a power pressure cooker, you are like myself and it lives on your counter top because you use it so often!
Electric Pressure Cookers are a fantastic kitchen appliance for making quick, easy and super tender meat. They also work great for chicken dinner ideas, air fryer egg rolls, buffalo chicken wrap, Thai crunch salad and so much more!
Pressure Cooker Chicken Recipes
I am sharing my favorite 10 Healthy Electric Pressure Cooker Chicken Recipes that can also be made in the Crock Pot. They are delicious go-to recipes you will make again and again. Serve them with a side of rice, top a pizza crust, make a sandwich or use them to make a quick soup. The serving ideas for these easy chicken recipes are endless!
The best part of all, is that whether you make a single batch or multiple varieties, these freezer-friendly chicken recipes freeze up great for last minute meals at another time. If you are looking for another great resource for meal planning, be sure to check out this free Printable Meal Planner Calendar.
Pressure Cooker Chicken Breast Recipes
You can prep these Pressure Cooker Chicken Breast Recipes in a matter of minutes. Simply toss the meat liquid and spices in the Instant Pot. You will have tender shredded chicken breasts ready in less than 30 minutes. It really doesn’t get any better than that.
No more thawing the chicken breasts in your microwave last minute, which results in rubbery and unevenly cooked meat. If you don’t own an Instant Pot, you can make all of these chicken recipes in your Crock Pot for a simple set it and forget it meal.
Healthy Pressure Cooker Recipes
For those of you who are new to an electric pressure cooker, be sure to check out my Tips and Tricks for the Perfect Pressure Cooker or Crock Pot Shredded Chicken at the end which answers lots of common questions.
*NOTE* These recipes are intended for a 5qt or 6qt electric pressure cooker. If you are using a larger 8qt pressure cooker, you will need to increase the amount of liquid.
Be sure to subscribe to my newsletter HERE so you never miss a new recipe!
Italian Chicken
10 Healthy Chicken Recipes in a Pressure Cooker or Crock Pot
This Italian Chicken is a rich mixture of sauteed vegetables and shredded chicken in marinara sauce with a pop of flavor from pesto.
Servings: 6
Calories: 339kcal
Ingredients
- 1 Tbsp olive oil
- 3/4 c onion
- 1/2 c. green bell pepper
- 1/2 c. red bell pepper
- 1/4 tsp. salt
- 3/4 c. marinara
- 2 Tbsp pesto
- 2 lb chicken breasts
- 3/4 c. very thinly sliced mushrooms
Instructions
Electric Pressure Cooker
- 1. Turn your Instant Pot to Saute and add the olive oil, onion, bell peppers and salt. Saute for 3-4 minutes or until the vegetables are softened. Add the marinara, pesto and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
- 2. Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
- 3. Remove ⅔ cup of liquid from the pot, being careful to leave the vegetables. (Reserve the liquid for cooking rice or making soup.) Add the mushrooms to the vegetables and set to saute for 2-3 minutes until mushrooms are slightly softened. Return the shredded chicken to pot and stir until well combined.
Crock Pot
- 1. Add the chicken breasts to a sprayed or lined Crock Pot. Drizzle with olive oil and sprinkle with salt. Top with the bell peppers, onion, marinara and pesto. Add an additional ½ c. marinara.
- 2. Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks and add the mushrooms.
- 3. (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
Nutrition
Serving: 1grams | Calories: 339kcal | Carbohydrates: 9g | Protein: 49g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 130mg | Sodium: 382mg | Fiber: 2g | Sugar: 4g
Italian Chicken Serving Suggestions:
- Top a flatbread with Italian Chicken and shredded cheese.
- Serve on a bed of rice or pasta.
- Fill bell peppers with chicken and rice and top with cheese for stuffed peppers.
- Add to a grilled cheese.
- Make a soup with the Italian Chicken, mirepoix (chopped onion, celery and carrots), chicken broth, rice, garlice and a little more marinara.
- Make a wrap filled with Italian chicken, lettuce, Italian dressing, cheese and tomatoes.
Honey Teriyaki Chicken
Honey Teriyaki Chicken (Pressure Cooker or Crock Pot)
A sweet and savory flavor combo perfect for salads or served with rice.
Servings: 6
Calories: 266kcal
Ingredients
- 2/3 c. La Choy Teriyaki sauce
- 1 Tbsp. honey
- 1/4 c. chicken broth
- 2 lb chicken breasts
- Green onions chopped
Instructions
Electric Pressure Cooker
- Add the Teriyaki sauce and honey to the Instant Pot and whisk until well combined. Add the chicken broth and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
- Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
- Remove ½ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and stir until well combined. Top chicken with green onions.
Crock Pot
- Add the chicken breasts to a sprayed or lined Crock Pot. Top with the Teriyaki sauce, honey and chicken broth. Add an additional ½ c. chicken broth.
- Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.
- (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
Nutrition
Serving: 1grams | Calories: 266kcal | Carbohydrates: 4g | Protein: 48g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 129mg | Sodium: 272mg | Sugar: 4g
Honey Teriyaki Chicken Serving Suggestions:
- Make egg rolls with Honey Teriyaki Chicken, shredded carrots and shredded cabbage or broccoli slaw.
- Serve on a bed of rice or pasta.
- Make a salad by topping a bed of lettuce with Honey Teriyaki Chicken, shredded carrots, green onions and slivered almonds. Whisk some of the reserved juices with some olive oil for a quick vinaigrette.
Salsa Verde Chicken
SALSA VERDE CHICKEN (PRESSURE COOKER OR CROCK POT)
An easy 3 ingredient chicken recipe with bright Mexican flavors.
Servings: 6
Calories: 277kcal
Ingredients
- ¾ c. onion
- 1 c. salsa verde (I love the Pace Garlic & Lime Verde Salsa)
- 2 lb chicken breasts
Instructions
Electric Pressure Cooker
- Add the onion, salsa verde, 1/4 cup water and chicken to the Instant Pot. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
- Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
- Remove ⅔ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and stir until well combined. Top chicken with green onions.
Crock Pot
- Add the chicken breasts to a sprayed or lined Crock Pot. Top with the salsa verde and onions. Add an additional ½ c. salsa verde.
- Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.
- (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
Nutrition
Serving: 1grams | Calories: 277kcal | Carbohydrates: 5g | Protein: 48g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 129mg | Sodium: 353mg | Fiber: 1g | Sugar: 3g
Salsa Verde Chicken Serving Suggestions:
- Roll the Salsa Verde Chicken in flour tortillas and place in a sprayed baking pan. Top with green enchilada sauce and cheese and bake the enchiladas.
- Serve on a bed of rice.
- Make a Southwest Penne & Romaine Salad.
- Cover half of a large flour tortilla with Salsa Verde Chicken and cheese. Fold over and grill for a quesadilla.
- Make a salad by topping a bed of lettuce with chicken, pico de gallo and queso fresco. Toss the salad with salsa ranch.
Hawaiian BBQ Chicken
HAWAIIAN BBQ CHICKEN (PRESSURE COOKER OR CROCK POT)
A sweet and savory flavor combo with crushed pineapple and spicy BBQ sauce.
Servings: 6
Calories: 334kcal
Ingredients
- 8 oz can crushed pineapple
- ¼ tsp. Salt
- ¾ c. your favorite BBQ sauce
- 2 lb chicken breasts
Instructions
Electric Pressure Cooker
- Add the crushed pineapple, salt, bbq sauce and chicken to the Instant Pot. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
- Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
- Remove ⅔ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and stir until well combined.
Crock Pot
- Add the chicken breasts to a sprayed or lined Crock Pot. Sprinkle with the salt and top with the crushed pineapple and bbq sauce. Add a ½ c. chicken broth or pineapple juice.
- Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.
- (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
Nutrition
Serving: 1grams | Calories: 334kcal | Carbohydrates: 21g | Protein: 47g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 129mg | Sodium: 565mg | Fiber: 1g | Sugar: 18g
Hawaiian Chicken Serving Suggestions:
- Fill Hawaiian buns with chicken, extra BBQ sauce and cheese and top with melted butter and onion flakes and bake the sliders.
- Make a BBQ Chicken & Pineapple Tostada.
- Top a pizza crust with Hawaiian BBQ Chicken, green onion and cheese.
- Make a wrap with Hawaiian BBQ Chicken, avocado, red onion and lettuce.
- Serve on a bed of rice.
Thai Peanut Chicken
Thai Peanut Chicken (Pressure Cooker or Crock Pot)
A rich and delicious mixture of Thai peanut sauce and vegetables with tender shredded chicken.
Servings: 6
Calories: 418kcal
Ingredients
- 1 Tbsp. olive oil
- 1/2 onion
- 1/2 red bell pepper
- 1 c. Thai peanut sauce <- I highly recommend using this recipe!
- 2 lb. chicken breasts
Instructions
Electric Pressure Cooker
- Turn your Instant Pot to Saute and add the olive oil, onion and bell peppers. Saute for 3-4 minutes or until the vegetables are softened. Add the Thai peanut sauce and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
- Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
- Remove ⅔ cup of liquid from the pot, being careful to leave the vegetables. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and stir until well combined.
Crock Pot
- Add the chicken breasts to a sprayed or lined Crock Pot. Top the chicken with the onion, bell peppers and Thai peanut sauce. Add an additional ½ c. Thai peanut sauce.
- Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.
- (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
Nutrition
Serving: 1grams | Calories: 418kcal | Carbohydrates: 7g | Protein: 53g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 129mg | Sodium: 212mg | Fiber: 2g | Sugar: 2g
Thai Peanut Chicken Serving Suggestions:
- Fill pieces of butter lettuce with chicken and top with chopped peanuts, cilantro, shredded carrots and green onion for lettuce cups.
- Serve on a bed of rice.
- Roll chicken up in egg roll wrappers with broccoli slaw and bake until crispy.
- Make a Thai Peanut Flatbread.
- Saute with red cabbage, snow peas, carrots and green onions and top with crispy wonton strips and peanuts.
Honey Balsamic & Onion Chicken
Honey Balsamic & Onion Chicken (Pressure Cooker or Crock Pot)
This sweet and savory chicken recipe is perfect for salads and Greek dishes.
Servings: 6
Calories: 294kcal
Ingredients
- 1/3 c. balsamic vinegar
- 2 Tbsp. honey
- 1 Tbsp Dijon mustard
- ½ c. chicken broth
- 1 medium yellow onion chopped
- 1 Tsp chopped garlic
- 1/2 tsp dried thyme
- 2 lb. chicken breasts
Instructions
Electric Pressure Cooker
- Add the balsamic vinegar, honey, chicken broth and Dijon to the Instant Pot and whisk until well combined. Add the onion, garlic, thyme and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
- Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
- Remove ⅔ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and stir until well combined.
Crock Pot
- Add the chicken breasts to a sprayed or lined Crock Pot. In a small bowl, whisk together the balsamic, honey and dijon. Top the chicken with the mixture along with the chicken broth, onion, garlic and thyme. Add an additional ½ c. chicken broth.
- Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.
- (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
Nutrition
Serving: 1grams | Calories: 294kcal | Carbohydrates: 10g | Protein: 47g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 129mg | Sodium: 261mg | Sugar: 9g
Honey Balsamic & Onion Chicken Serving Suggestions:
- Top a flatbread with Honey Balsamic & Onion Chicken, cherry tomatoes, tomatoes and goat cheese.
- Serve on a bed of rice.
- Make a salad by topping a bed of lettuce with Honey Balsamic & Onion Chicken, tomatoes, cucumbers and feta. Whisk some of the reserved juices with some olive oil and lemon juice for a quick vinaigrette.
Creamy Chicken Bacon Ranch
Creamy Chicken Bacon Ranch (Pressure Cooker or Crock Pot)
This rich and creamy mixture of chicken, bacon and ranch is lightened up for a creamy dish you will love!
Servings: 6 servings
Calories: 343kcal
Ingredients
- 1/4 c. raw bacon 2 slices, chopped
- 1 c. chicken broth
- 1 oz packet ranch seasoning
- 2 lb chicken breasts
- 4 oz light cream cheese cubed
- Green onions
Instructions
Electric Pressure Cooker
- Turn your Instant Pot to Saute and add the chopped bacon. Saute for 3-4 minutes or until the bacon is crisped. Add the chicken broth, ranch seasoning and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
- Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
- Remove ⅔ cup of liquid from the pot. (Reserve the liquid for cooking rice.) Add the cream cheese and set to saute for 2-3 minutes until the cream cheese is completely melted. Return the shredded chicken to pot and stir until well combined. Top with diced green onions.
Crock Pot
- In a skillet or in the microwave, cook the bacon until crisp. Add the chicken breasts to a sprayed or lined Crock Pot. Top with the ranch seasoning and chicken broth. Add an additional ½ c. chicken broth.
- Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks and add the cream cheese and crumbled bacon. Top with diced green onions.
- (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
Nutrition
Serving: 1grams | Calories: 343kcal | Carbohydrates: 4g | Protein: 51g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 146mg | Sodium: 762mg | Sugar: 2g
Creamy Chicken Bacon Ranch Serving Suggestions:
- Top a split baked potato with chicken and shredded Cheddar.
- Top a flatbread with chicken, green onion and shredded cheese.
- Serve on a bed of rice or pasta.
- Add to a grilled cheese.
Spicy Mexican Chicken
SPICY MEXICAN CHICKEN (PRESSURE COOKER OR CROCK POT)
This Mexican blend of shredded chicken and vegetables is perfect for the spice lovers! If you don't like your food extra spicy, cut back on the jalapeños for a more mild spice.
Serves: 6-8 servings
Serves: 6-8 servings
Servings: 6
Calories: 314kcal
Ingredients
- 1 Tbsp. olive oil
- ½ c. onion
- ½ c. red pepper
- ½ c. green pepper
- ¼ tsp. salt
- 10 oz can Rotel diced tomatoes with lime juice
- 4 oz can diced jalapeños with liquid
- 2 tsp. garlic powder
- 2 tsp. Cumin
- ½ tsp. chili powder
- ⅔ c. chicken broth
- 2 lb chicken breasts
- 1 lime juiced
Instructions
Electric Pressure Cooker
- Turn your Instant Pot to Saute and add the olive oil, onion, bell peppers and salt. Saute for 3-4 minutes or until the vegetables are softened. Add the Rotel, jalapeños, garlic powder, cumin, chili powder, chicken broth and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
- Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
- Remove ⅔ cup of liquid from the pot, being careful to leave the vegetables. (Reserve the liquid for cooking rice or making soup.) Add the lime juice and return the shredded chicken to pot. Stir until well combined.
Crock Pot
- Add the chicken breasts to a sprayed or lined Crock Pot. Drizzle with olive oil and sprinkle with salt and seasonings. Top with the bell peppers, onion, Rotel, jalapeños and chicken broth. Add an additional ½ c. chicken broth.
- Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks and add the lime juice.
- (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
Nutrition
Serving: 1grams | Calories: 314kcal | Carbohydrates: 10g | Protein: 49g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 129mg | Sodium: 548mg | Fiber: 2g | Sugar: 4g
Spicy Mexican Chicken Serving Suggestions:
- Top a pizza crust with refried beans, Spicy Mexican Chicken and cheese.
- Top half of a large flour tortilla with Spicy Mexican Chicken and shredded cheese. Grill until cheese is melted for a quesadilla.
- Serve on a bed of rice.
- Roll the chicken in flour tortillas and place in a baking pan. Top with enchilada sauce and cheese and bake the enchiladas.
Buffalo Chicken
BUFFALO CHICKEN (PRESSURE COOKER OR CROCK POT)
A spicy classic with buffalo sauce, onions and celery with tender shredded chicken.
Servings: 6 servings
Calories: 285kcal
Ingredients
- ½ c. celery diced
- ⅔ c. onion chopped
- ½ c. buffalo wing sauce
- ½ c. chicken broth
- 2 lb chicken breasts
- ¼ c. bleu cheese crumbles
Instructions
Electric Pressure Cooker
- Add the celery, onions, wing sauce, chicken broth and chicken to the Instant Pot. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
- Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
- Remove ⅔ cup of liquid from the pot, being careful to leave the vegetables. (Reserve the liquid for cooking rice.) Return the shredded chicken to pot and toss with the bleu cheese crumbles. Stir until well combined.
Crock Pot
- Add the chicken breasts to a sprayed or lined Crock Pot. Top with the buffalo wing sauce, celery, onion and chicken broth. Add an additional ½ c. chicken broth.
- Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks and add the bleu cheese crumbles.
- (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
Nutrition
Serving: 1grams | Calories: 285kcal | Carbohydrates: 3g | Protein: 49g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 133mg | Sodium: 764mg | Fiber: 1g | Sugar: 2g
Buffalo Chicken Serving Suggestions:
- Roll the chicken in flour tortillas and place in a baking pan. Top with red enchilada sauce and shredded cheddar and bake the enchiladas.
- Top a split baked potato with Buffalo Chicken and shredded Cheddar.
- Make a Cheesy Buffalo Chicken French Bread.
- Add to a grilled cheese.
- Fill bell peppers with chicken and rice and top with cheese for stuffed peppers.
- Make Buffalo Chicken Tostadas.
- Top grilled corn tortillas with chicken, chopped tomatoes and bleu cheese for Buffalo Chicken Tacos.
- Make a Buffalo Chicken Wrap.
Garlic & Onion Chicken
GARLIC & ONION CHICKEN (PRESSURE COOKER OR CROCK POT)
This simple recipe is the perfect chicken to add to your favorite salads or casseroles.
Servings: 6
Calories: 258kcal
Ingredients
- 1 small yellow onion chopped
- 1 Tbsp. chopped garlic
- ½ tsp salt
- 1 c. chicken broth
- 2 lb. boneless skinless chicken breasts
Instructions
Electric Pressure Cooker
- Add the onion, garlic, salt, chicken broth and chicken to the Instant Pot. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
- Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
- Remove ⅔ cup of liquid from the pot. (Reserve the liquid for cooking rice or making soup.) Return the shredded chicken to pot and stir until well combined.
Crock Pot
- Add the chicken breasts to a sprayed or lined Crock Pot. Sprinkle with salt and top with the garlic, onion and chicken broth. Add an additional ½ c. chicken broth.
- Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.
- (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
Nutrition
Serving: 1grams | Calories: 258kcal | Carbohydrates: 2g | Protein: 47g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 129mg | Sodium: 460mg | Sugar: 1g
Garlic & Onion Chicken Serving Suggestions:
- Serve on a bed of rice or pasta.
- Make a Chicken Salad Sandwich.
- Add to your dinners or casseroles that call for pre-cooked chicken. (Chicken Pot Pie Casserole)
- Make Chicken Salad Stuffed Avocados.
- Make a soup with the chicken, mirepoix (chopped onion, celery and carrots), chicken broth and noodles.
- Add to your favorite salad.
- Make Creamy Chipotle Chicken Tomato Soup.
- Add to a grilled cheese.
Tips and Tricks for the Perfect Shredded Chicken Recipe
- These cooking times are for small to average size chicken breasts. If you are cooking huge chicken breasts (12 oz. or larger), increase the cooking time in your Instant Pot by 5-10 minutes. For the Crock Pot, add 1-2 additional hours of cooking time.
- There is no need to add additional water to these recipes. Each recipes has the roughly 1 cup minimum required by an Instant Pot.
- If you need to make less chicken, do the following;
- Pressure Cooker Chicken – reduce the amount of chicken to 1lb and remove 1 full cup of liquid from the Instant Pot before adding the shredded chicken back instead of the 2/3 cup it calls for to remove.
- Crock Pot Chicken – reduce the amount of chicken to 1lb and don’t add the additional 1/2 cup of liquid it calls for.
- To make more chicken, do the following;
- Pressure Cooker Chicken – increase the amount of chicken to 3 or 4lb and don’t remove any liquid from the Instant Pot. You can optionally increase the amount of vegetables if desired.
- Crock Pot Chicken – increase the amount of chicken to 3 or 4lb and add 1 extra cup of liquid.
Chicken Recipe Tips (Cont’d)
- Freeze leftover chicken in resealable freezer bags for easy last minute meals.
- If you freeze your prepared chicken recipe and want to thaw it later, break it into large chunks and place it in a small metal or glass bowl. Place the bowl on the trivet in your Instant Pot with 1 cup of water in the bottom of the pot. Cook on high pressure for 3 minutes with a quick release and it should be thawed and heated through nicely!
- Use the reserved liquid from the Instant Pot recipes when making rice for added flavor. It also works great for soup bases. If you don’t need it right away, freeze it for later.
Leftover broth from Pressure Cooker Chicken Recipes
Suzanne Maldonado says
Your my new hero!
Suzanne Maldonado says
Your my new hero!
Suzanne Maldonado says
Your my new hero!
Suzanne Maldonado says
Your my new hero!
Suzanne Maldonado says
Your my new hero!
Lynn Schecter says
I love the variety of chicken recipes. Received an electric pressure cooker for Christmas. We eat lots of chicken so I can’t wait to try all of these ideas.
Josie says
Hi Danielle, excited to try out this recipe, but I have a question. When putting the chicken in the Instant Pot, can I lay the breasts on top of one another or do they have to be in a single layer to cook through?
Danielle Green says
They don’t have to be in a single layer. The heat and pressure will do the cooking, not the bottom of the pot.
Suzy Thompson says
The formatting of the recipes is confusing. I am smart enough to know that I don’t use a pressure cooker and then use a slow cooker … but you should reformat these so it does not show both in a “1 through 6” step recipe.
Linda says
We really enjoyed the spicy Mexican chicken recipe. I cut the raw chicken into bite size pieces ( not a fan of shreds), subbed mild hatch green chili for jalapeños and pressured for 7 minutes. I removed the suggested amount of liquid and thickened the remaining amount with a cornstarch slurry – it made a very nice sauce. I’m going to cook some rice with that reserved liquid to go with the leftovers from yesterday. Thanks for a great recipe.
Linda says
We really enjoyed the spicy Mexican chicken recipe. I cut the raw chicken into bite size pieces ( not a fan of shreds), subbed mild hatch green chili for jalapeños and pressured for 7 minutes. I removed the suggested amount of liquid and thickened the remaining amount with a cornstarch slurry – it made a very nice sauce. I’m going to cook some rice with that reserved liquid to go with the leftovers from yesterday. Thanks for a great recipe.
Linda says
We really enjoyed the spicy Mexican chicken recipe. I cut the raw chicken into bite size pieces ( not a fan of shreds), subbed mild hatch green chili for jalapeños and pressured for 7 minutes. I removed the suggested amount of liquid and thickened the remaining amount with a cornstarch slurry – it made a very nice sauce. I’m going to cook some rice with that reserved liquid to go with the leftovers from yesterday. Thanks for a great recipe.
Linda says
We really enjoyed the spicy Mexican chicken recipe. I cut the raw chicken into bite size pieces ( not a fan of shreds), subbed mild hatch green chili for jalapeños and pressured for 7 minutes. I removed the suggested amount of liquid and thickened the remaining amount with a cornstarch slurry – it made a very nice sauce. I’m going to cook some rice with that reserved liquid to go with the leftovers from yesterday. Thanks for a great recipe.
Linda says
We really enjoyed the spicy Mexican chicken recipe. I cut the raw chicken into bite size pieces ( not a fan of shreds), subbed mild hatch green chili for jalapeños and pressured for 7 minutes. I removed the suggested amount of liquid and thickened the remaining amount with a cornstarch slurry – it made a very nice sauce. I’m going to cook some rice with that reserved liquid to go with the leftovers from yesterday. Thanks for a great recipe.
Linda says
We really enjoyed the spicy Mexican chicken recipe. I cut the raw chicken into bite size pieces ( not a fan of shreds), subbed mild hatch green chili for jalapeños and pressured for 7 minutes. I removed the suggested amount of liquid and thickened the remaining amount with a cornstarch slurry – it made a very nice sauce. I’m going to cook some rice with that reserved liquid to go with the leftovers from yesterday. Thanks for a great recipe.
Linda says
We really enjoyed the spicy Mexican chicken recipe. I cut the raw chicken into bite size pieces ( not a fan of shreds), subbed mild hatch green chili for jalapeños and pressured for 7 minutes. I removed the suggested amount of liquid and thickened the remaining amount with a cornstarch slurry – it made a very nice sauce. I’m going to cook some rice with that reserved liquid to go with the leftovers from yesterday. Thanks for a great recipe.
Linda says
We really enjoyed the spicy Mexican chicken recipe. I cut the raw chicken into bite size pieces ( not a fan of shreds), subbed mild hatch green chili for jalapeños and pressured for 7 minutes. I removed the suggested amount of liquid and thickened the remaining amount with a cornstarch slurry – it made a very nice sauce. I’m going to cook some rice with that reserved liquid to go with the leftovers from yesterday. Thanks for a great recipe.
Linda says
We really enjoyed the spicy Mexican chicken recipe. I cut the raw chicken into bite size pieces ( not a fan of shreds), subbed mild hatch green chili for jalapeños and pressured for 7 minutes. I removed the suggested amount of liquid and thickened the remaining amount with a cornstarch slurry – it made a very nice sauce. I’m going to cook some rice with that reserved liquid to go with the leftovers from yesterday. Thanks for a great recipe.
Linda says
We really enjoyed the spicy Mexican chicken recipe. I cut the raw chicken into bite size pieces ( not a fan of shreds), subbed mild hatch green chili for jalapeños and pressured for 7 minutes. I removed the suggested amount of liquid and thickened the remaining amount with a cornstarch slurry – it made a very nice sauce. I’m going to cook some rice with that reserved liquid to go with the leftovers from yesterday. Thanks for a great recipe.
Linda says
We really enjoyed the spicy Mexican chicken recipe. I cut the raw chicken into bite size pieces ( not a fan of shreds), subbed mild hatch green chili for jalapeños and pressured for 7 minutes. I removed the suggested amount of liquid and thickened the remaining amount with a cornstarch slurry – it made a very nice sauce. I’m going to cook some rice with that reserved liquid to go with the leftovers from yesterday. Thanks for a great recipe.
Linda says
We really enjoyed the spicy Mexican chicken recipe. I cut the raw chicken into bite size pieces ( not a fan of shreds), subbed mild hatch green chili for jalapeños and pressured for 7 minutes. I removed the suggested amount of liquid and thickened the remaining amount with a cornstarch slurry – it made a very nice sauce. I’m going to cook some rice with that reserved liquid to go with the leftovers from yesterday. Thanks for a great recipe.