Instant Pot Chicken Recipe
Ready for a speedy, fuss-free dinner that tastes like it simmered for hours? The Instant Pot Chicken Recipe is your new one-pot, family-friendly go-to for an easy, healthy weeknight meal.
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts) substitute bone-in thighs for deeper flavor
- 1 tablespoon olive oil (extra virgin for a fruity note)
- 1 medium yellow onion, chopped about 1 cup
- 2 garlic cloves, minced or 1 teaspoon jarred for ease
- 1 cup low-sodium chicken broth homemade or store-bought
- 1 teaspoon smoked paprika (or regular paprika + a pinch of cayenne)
- 1 teaspoon dried thyme (fresh if available) about 1 tablespoon
- 1 cup chopped carrots use frozen for a quick swap
- 1 cup chopped celery
- 1 red bell pepper, diced adds a pop of color
- 1/2 cup plain Greek yogurt whole-milk for creaminess; sub coconut yogurt for dairy-free
- Optional garnish: chopped fresh parsley or cilantro
Instructions
- Heat olive oil in the Instant Pot and sauté chicken until browned. Add onions, garlic, and herbs.
- Pour in chicken broth, then add remaining paprika and thyme. Stir in carrots, celery, and bell pepper.
- Seal the lid and pressure cook on High for 10 minutes. Release pressure and stir in Greek yogurt.
- Slice or shred the chicken, then serve hot garnished with fresh herbs. Pair with rice or bread.
Notes
Choose organic or free-range chicken if possible. Use uniformly chopped veggies for even cooking.
Nutrition
Calories: 250kcal
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