Original publish date July 10, 2015. Updated 2023 with expanded information.
It’s true: with Instant Pot, chicken breasts can magically transform into the world’s most effortless healthy dinner! This is the ultimate guide to pressure cooking chicken breasts. I have cooked many, many chicken breasts in the 8 years that I’ve been using my electric pressure cooker – frozen and fresh, from extra-large to tiny tenderloins, and everything in between.
Let your Instant Pot make it easier than ever to turn chicken into a healthy meal prep staple. Fuel up with lean protein that the whole family will enjoy – paleo, keto and gluten-free eaters included.
Homestyle Jamaican jerk chicken: make it faster and easier than ever with your pressure cooker!
This is the BEST jerk chicken because the flavor is built from all fresh, healthy ingredients – hot peppers, ginger, garlic, fresh herbs and spices – and like magic, Instant Pot gets those flavors SO deeply infused into the tender, juicy chicken.
Tinga de pollo! In Mexican cuisine, this means shredded chicken, braised in a sauce made with chipotle chilies, tomato and onion. It’s savory, spicy, smoky, and deliciously saucy. It makes incredible tacos, and this year I used it as the star filling in one of my family’s favorite festive holiday traditions: our annual Tamale Party, fueled by Instant Pot!
Today, we make a long overdue return to Double-Decker Dinners! This pressure-cooker recipe theme is all about finding the right combination of foods that compliment each other to round out a satisfying meal, and also happen to harmoniously take the same amount of time to cook together in my Instant Pot. This challenge never fails to pique my culinary imagination, so stay tuned – more experiments are in the works.
This was the first directive scribbled to myself on a note titled “Foodprep Strategy,” a deliberate attempt at eating well and staying sane in this time of post-moving–new-life-upheaval. New year, new city, new kitchen, new climate, new grocery stores, new work-from-home transition, all around brand new routine.
In my disoriented state, emerging from a maze of cardboard boxes to hit the ground running as Dinner Captain once again, I turned to soup. Nourishing, crowd-pleasing, inexpensive, efficient to cook in large batches, quick to reheat, and warming for cold bellies… soup has been serving me well.
Today I’m pulling through on my promise to share my successes with Instant Pot, my new electric pressure cooker (you can read more about my pressure-cooking obsession here). It’s been a revolutionary addition to my kitchen, but unfortunately for my readers its major role has been to constantly churn out oatmeal, rice, beans, and other essential staples too boring to blog about. But my favorite appliance is so much more than that! So I’m glad I finally got my act together to write up a recipe that puts Instant Pot in the spotlight.
But if you’re not into pressure-cooking, that’s no reason to pass over this recipe. I’ve been making this soup for years before I got wacky about pressurizing my foods. The flavors develop just as well after a simmer on the stovetop, and the process is still totally easy for a weeknight.