10 Delicious Ground Chicken Instant Pot Recipes You’ll Make on Repeat

I’ve found a collection of delicious ground chicken Instant Pot recipes that you’ll want to make again and again. Think flavorful tacos, hearty stews, and creamy pasta dishes, all ready in no time. These recipes combine fresh ingredients and aromatic spices, making them ideal for busy weeknights or family gatherings. With the Instant Pot, creating these culinary delights is a breeze. Wondering what makes these recipes so irresistible?

Savory Ground Chicken Tacos

Utilizing the Instant Pot not only speeds up the cooking process but also helps in locking in the moisture and flavors, making the chicken tender and juicy.

The combination of spices used gives the ground chicken a rich, savory taste that complements the freshness of the toppings. This recipe yields enough to serve 4-6 people, making it ideal for small gatherings or family dinners.

Ingredients (Serves 4-6)

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth
• Juice of 1 lime
• Taco shells or tortillas
• Optional toppings: shredded cheese, diced tomatoes, sliced avocado, chopped cilantro, sour cream

Cooking Instructions

1. Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ mode. Add the olive oil and allow it to heat up for about a minute.
2. Cook the Aromatics: Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
3. Brown the Chicken: Introduce the ground chicken to the pot. Cook it, stirring occasionally, until it’s browned and no longer pink, about 5-7 minutes.
4. Season the Meat: Sprinkle the chili powder, cumin, paprika, oregano, salt, and black pepper over the browned chicken. Stir well to coat the meat evenly with the spices.
5. Add Liquid: Pour in the chicken broth and lime juice, stirring to combine. This will help deglaze the pot and infuse the chicken with additional flavor.
6. Pressure Cook: Secure the lid on the Instant Pot and set to ‘Manual’ or ‘Pressure Cook’ mode for 5 minutes. Make sure the valve is set to the sealing position.
7. Release Pressure: Once cooking is complete, perform a quick release by carefully turning the valve to the venting position. Open the lid once the pressure is completely released.
8. Assemble the Tacos: Stir the chicken mixture and taste for seasoning, adjusting if necessary. Fill taco shells or tortillas with the chicken mixture and top with your choice of optional toppings.

Extra Tips

For best results, verify your ground chicken is broken up into small pieces while browning to guarantee even cooking and flavor absorption.

If you prefer a bit of heat, consider adding a pinch of cayenne pepper or a diced jalapeño along with the other spices.

To keep the tacos warm while serving, wrap your taco shells or tortillas in aluminum foil and keep them in a low oven.

This dish can also be made ahead of time; simply reheat the chicken mixture gently on the stove or in the microwave before serving.

Instant Pot Chicken Lettuce Wraps

Instant Pot Chicken Lettuce Wraps are a quick, flavorful, and healthy meal perfect for busy weeknights or casual get-togethers. This dish combines the savory taste of ground chicken with a delightful mixture of vegetables and spices, all wrapped in crisp lettuce leaves.

The Instant Pot notably reduces cooking time while infusing the chicken with rich flavors, ensuring a delicious meal that’s both satisfying and light. The ease of preparation and minimal cleanup make these wraps an ideal choice for those looking to enjoy a nutritious meal without spending hours in the kitchen.

These chicken lettuce wraps are versatile and can be customized to suit your taste by adjusting the level of spice or adding your favorite vegetables. They’re also an excellent option for those following a low-carb or gluten-free diet, as the lettuce serves as a fresh and crunchy substitute for traditional wraps or buns.

Whether you’re serving them as an appetizer or a main course, these Instant Pot Chicken Lettuce Wraps are sure to be a hit with family and friends.

Ingredients (Serves 4-6):

• 1 pound ground chicken
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup water chestnuts, diced
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha sauce
• 1 teaspoon sesame oil
• 1 head of butter or iceberg lettuce
• 2 green onions, chopped
• Salt and pepper to taste
• Optional: sesame seeds for garnish

Cooking Instructions:

1. Prepare the Instant Pot: Set the Instant Pot to sauté mode and add vegetable oil. Once the oil is hot, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onions become translucent and fragrant.
2. Cook the Chicken: Add the ground chicken to the Instant Pot. Cook while stirring frequently to break the chicken into small pieces. Continue until the chicken is cooked through and no longer pink, about 5-6 minutes.
3. Add Vegetables and Sauces: Stir in the diced red bell pepper and water chestnuts. Pour in the soy sauce, hoisin sauce, rice vinegar, sriracha sauce, and sesame oil. Mix well to combine all ingredients. Season with salt and pepper to taste.
4. Pressure Cook: Secure the lid on the Instant Pot and set it to manual high pressure for 5 minutes. Once the cooking cycle is complete, perform a quick release of the pressure.
5. Assemble the Wraps: Carefully remove the lid and give the mixture a good stir. Wash and separate the lettuce leaves. Spoon the chicken mixture into the center of each lettuce leaf.
6. Garnish and Serve: Top each wrap with chopped green onions and optional sesame seeds. Serve immediately and enjoy!

Extra Tips:

For a more intense flavor, consider marinating the chicken with the sauces for about 30 minutes before cooking. If you prefer a spicier wrap, increase the amount of sriracha or add a pinch of crushed red pepper flakes.

To keep the lettuce crisp, rinse it in ice-cold water and dry thoroughly before serving. These wraps are also delicious when accompanied by a side of steamed rice or quinoa for a more filling meal.

Hearty Chicken and Vegetable Stew

Hearty Chicken and Vegetable Stew is a comforting and nourishing dish that’s perfect for any day of the week. Made with ground chicken, a variety of fresh vegetables, and a blend of herbs and spices, this stew is cooked to perfection in an Instant Pot for a quick and easy meal. The ground chicken adds a rich flavor to the stew, while the vegetables provide a healthy dose of nutrients.

This recipe isn’t only delicious but also versatile—you can customize it with your favorite vegetables and herbs. The Instant Pot makes this dish incredibly convenient, reducing cooking time and enhancing the flavors as the ingredients meld together under pressure.

This recipe serves 4-6 people, making it ideal for family dinners or meal prep. Whether you’re looking to warm up on a chilly night or simply want a wholesome meal, this Hearty Chicken and Vegetable Stew is sure to satisfy.

Ingredients:

• 1 pound ground chicken
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced
• 2 potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 cup frozen peas
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add olive oil. Once hot, add the ground chicken. Cook until browned, breaking it up with a spoon, about 5-7 minutes. Remove the chicken and set aside.
2. Sauté the Vegetables: In the same pot, add the onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent. Add the carrots, celery, potatoes, red bell pepper, and zucchini. Stir and cook for another 5 minutes.
3. Combine Ingredients: Return the browned chicken to the pot and mix with the vegetables. Pour in the chicken broth and diced tomatoes. Add thyme, oregano, salt, pepper, and the bay leaf. Stir to combine all ingredients.
4. Pressure Cook the Stew: Secure the lid on the Instant Pot and set it to the Manual or Pressure Cook setting on high for 10 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release.
5. Final Touches: Open the lid carefully and stir in the frozen peas. Let them heat through for a few minutes. Discard the bay leaf. Taste and adjust seasoning if necessary.
6. Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve hot and enjoy.

Extra Tips:

For added depth of flavor, consider adding a splash of Worcestershire sauce or a teaspoon of smoked paprika when sautéing the chicken. If you prefer a thicker stew, mash some of the potatoes against the side of the pot after cooking to release their starch.

Ultimately, this stew can be stored in an airtight container in the refrigerator for up to three days, and it often tastes even better the next day as the flavors continue to develop.

Spicy Chicken Chili

Spicy Chicken Chili is a delightful twist on a classic comfort food that brings warmth and spice to any meal. This dish is perfect for those chilly evenings when you crave something hearty yet simple to prepare. Using ground chicken as the base, this chili is lighter than the traditional beef version but still packed with flavor.

Cooking it in an Instant Pot not only speeds up the process but also allows the spices to meld beautifully, resulting in a rich, savory dish with just the right amount of heat. This recipe serves 4-6 people, making it perfect for family dinners or meal prepping for the week.

The combination of ground chicken, beans, tomatoes, and a blend of spices creates a wholesome meal that can be enjoyed on its own or with your favorite toppings. Whether you’re a seasoned chili lover or trying it for the first time, this Spicy Chicken Chili is sure to become a staple in your recipe collection.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• Juice of 1 lime
• Optional toppings: sour cream, shredded cheese, chopped cilantro, sliced jalapeños

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Allow it to heat for a minute.
2. Cook the Chicken: Add the ground chicken to the pot and cook it for 5-7 minutes, stirring occasionally, until browned and cooked through.
3. Add Vegetables: Stir in the chopped onion, garlic, and bell pepper, and continue to sauté for another 3 minutes until the vegetables are soft.
4. Incorporate the Spices: Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat the chicken and vegetables with the spices.
5. Add the Remaining Ingredients: Pour in the diced tomatoes, kidney beans, black beans, and chicken broth. Stir to combine all the ingredients thoroughly.
6. Pressure Cook: Cancel the ‘Sauté’ function and secure the lid on the Instant Pot. Set it to ‘Pressure Cook’ on high for 10 minutes. Confirm the valve is set to ‘Sealing’.
7. Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.
8. Finish the Dish: Open the lid and stir in the lime juice. Taste and adjust seasoning as needed.
9. Serve: Ladle the Spicy Chicken Chili into bowls and add your choice of toppings such as sour cream, shredded cheese, chopped cilantro, or sliced jalapeños.

Extra Tips:

When cooking Spicy Chicken Chili, feel free to adjust the level of heat to your preference by varying the amount of cayenne pepper. If you prefer a milder chili, start with less cayenne and add more gradually.

Additionally, for a thicker chili, you can sauté the chili at the end on the ‘Sauté’ setting for a few extra minutes to reduce the liquid. Consider using low-sodium beans and broth to control the saltiness of the dish, especially if you’re watching your sodium intake.

Finally, this chili can be stored in the refrigerator for up to 3 days or frozen for up to 2 months, making it a convenient make-ahead meal.

Creamy Chicken Alfredo Pasta

Creamy Chicken Alfredo Pasta is a delicious dish that combines the rich flavors of creamy Alfredo sauce with tender ground chicken and perfectly cooked pasta. This recipe is perfect for those busy weeknights when you want something quick yet satisfying.

Using the Instant Pot, you can have this comforting meal ready in no time, with minimal effort and cleanup. The use of ground chicken in this recipe not only makes it a healthier alternative but also speeds up the cooking process. The Instant Pot guarantees that the pasta is cooked to perfection and absorbs all the flavors from the sauce and chicken. This dish is sure to become a favorite in your household, pleasing both adults and kids alike.

Ingredients (Serves 4-6):

• 1 pound ground chicken
• 12 ounces fettuccine or your choice of pasta
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup frozen peas (optional)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Instant Pot: Turn on the Instant Pot and set it to the ‘Sauté’ function. Add olive oil and let it heat up for a minute.
2. Cook the Chicken: Add ground chicken to the pot and cook until browned, breaking it apart with a wooden spoon. This should take about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
3. Add Ingredients: Pour in the chicken broth, heavy cream, salt, black pepper, Italian seasoning, and red pepper flakes if using. Stir to combine.
4. Add the Pasta: Break the fettuccine in half and lay it across the top in crisscross layers. Don’t stir the pasta into the liquid; just press it down gently to ascertain it’s submerged.
5. Pressure Cook: Close the lid and set the valve to the ‘Sealing’ position. Select ‘Pressure Cook’ or ‘Manual’ on high pressure and set the timer for 7 minutes.
6. Release Pressure: Once the cooking time is up, perform a quick release by carefully turning the valve to ‘Venting.’ Remove the lid once the pressure has fully released.
7. Stir in Cheese and Peas: Stir the pasta and add the Parmesan cheese. If using, add the frozen peas and stir well to combine. The heat from the pasta will thaw the peas.
8. Final Touches: Let the mixture sit for a few minutes to thicken. Garnish with fresh parsley before serving.

Extra Tips:

• If you prefer your pasta al dente, reduce the pressure cooking time by a minute or two.
• Ascertain that the pasta is evenly submerged in the liquid for even cooking.
• You can substitute the fettuccine with any pasta of your choice, keeping in mind the cooking time may vary.
• To make the dish even creamier, add an extra half cup of heavy cream after pressure cooking.
• This dish can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream to loosen the sauce if necessary.

Zesty Lemon Chicken Risotto

Zesty Lemon Chicken Risotto is a delightful twist on a classic Italian dish, incorporating the fresh and tangy flavors of lemon with the rich, creamy texture of risotto. This comforting meal combines tender ground chicken with Arborio rice, creating a satisfying and hearty dish that’s perfect for any occasion.

Cooking it in an Instant Pot not only saves time but also enhances the flavors, making it a convenient option for busy weeknights or when you want to impress guests with minimal effort.

This recipe serves 4-6 people and is ideal for those who crave a balanced meal that combines protein, grains, and vibrant citrus notes. The key to achieving a perfectly creamy risotto lies in the gradual addition of liquid and constant stirring, which is made simpler with the Instant Pot’s capabilities.

The addition of fresh lemon juice and zest at the end elevates the dish, offering a revitalizing contrast to the rich chicken and rice. Gather your ingredients and get ready to enjoy a restaurant-quality meal in the comfort of your own home.

Ingredients:

• 2 tablespoons olive oil
• 1 pound ground chicken
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken broth
• Juice and zest of 2 lemons
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• Lemon slices for garnish (optional)

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Allow it to heat up for a minute.
2. Cook the Chicken: Add the ground chicken to the pot and cook for about 5 minutes, breaking it up with a spoon until it’s browned and no longer pink. Remove the chicken from the pot and set it aside.
3. Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
4. Add Rice: Stir in the Arborio rice, coating it with the oil and aromatics. Cook for 1-2 minutes until the rice becomes slightly translucent at the edges.
5. Deglaze with Wine: Pour in the white wine to deglaze the pot, scraping any browned bits from the bottom. Let it simmer until the wine is mostly absorbed.
6. Add Broth: Return the cooked chicken to the pot. Pour in the chicken broth and mix well. Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 6 minutes.
7. Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to vent any remaining steam.
8. Finish with Lemon and Cheese: Open the lid and stir in the lemon juice, lemon zest, and Parmesan cheese until the risotto is creamy and well combined. Season with salt and pepper to taste.
9. Garnish and Serve: Serve the risotto hot, garnished with freshly chopped parsley and optional lemon slices.

Extra Tips:

For the best results, make sure to use Arborio rice, as it has the right starch content to achieve the creamy texture risotto is known for.

If you prefer a vegetarian version, you can substitute the chicken with sautéed mushrooms or other vegetables of your choice. Also, keep in mind that the Parmesan cheese should be freshly grated for maximum flavor.

Adjust the amount of lemon juice to your taste preference, adding more if you enjoy a tangier dish.

Teriyaki Chicken Meatballs

Teriyaki Chicken Meatballs are a delightful and savory dish that can be effortlessly prepared using an Instant Pot, making them perfect for busy weeknight dinners. This dish combines the bold flavors of teriyaki sauce with the tender juiciness of ground chicken, resulting in a mouthwatering meal that’s sure to please the whole family.

The combination of sweet and savory elements in the teriyaki sauce perfectly complements the moist and flavorful chicken meatballs, making this a crowd-pleaser that’s both satisfying and nutritious.

These Teriyaki Chicken Meatballs aren’t only delicious but also incredibly easy to prepare. By using the Instant Pot, you can greatly cut down on cooking time without compromising on taste or texture. This recipe makes enough to serve 4-6 people, making it an ideal choice for a family meal or for meal prepping throughout the week.

With just a few simple ingredients and easy-to-follow steps, you can have these delectable meatballs ready to enjoy in no time.

Ingredients for 4-6 servings:

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tablespoons soy sauce
• 1 tablespoon ginger, grated
• 2 cloves garlic, minced
• 1/4 cup green onions, finely chopped
• 2 tablespoons sesame oil
• 1 cup teriyaki sauce
• 1/2 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
• Sesame seeds and additional chopped green onions for garnish

Cooking Instructions:

1. Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, breadcrumbs, egg, soy sauce, grated ginger, minced garlic, and chopped green onions. Mix until all ingredients are well incorporated. Form the mixture into 1-inch meatballs and set aside.
2. Sauté the Meatballs: Set the Instant Pot to ‘Sauté’ mode and add the sesame oil. Once the oil is hot, add the meatballs in batches, ensuring they aren’t overcrowded. Sauté until they’re browned on all sides, about 3-4 minutes per batch. Remove the meatballs and set aside.
3. Deglaze the Pot: Turn off ‘Sauté’ mode and add the chicken broth to the Instant Pot. Use a wooden spoon to scrape off any brown bits stuck to the bottom of the pot, ensuring nothing is burnt.
4. Pressure Cook the Meatballs: Return the meatballs to the pot and pour the teriyaki sauce over them. Secure the lid and set the Instant Pot to ‘Pressure Cook’ on high for 5 minutes. Once the cooking time is complete, allow a natural release for 5 minutes before performing a quick release for any remaining pressure.
5. Thicken the Sauce: Carefully remove the lid and set the Instant Pot to ‘Sauté’ mode again. Add the cornstarch slurry to the pot, stirring gently until the sauce thickens to your desired consistency, about 2-3 minutes.
6. Serve and Garnish: Turn off the Instant Pot and transfer the meatballs to a serving dish. Garnish with sesame seeds and additional chopped green onions. Serve hot with steamed rice or vegetables.

Extra Tips:

When forming the meatballs, slightly dampen your hands with water to prevent the mixture from sticking. If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the meatball mixture.

To make sure your meatballs are perfectly cooked, use a meat thermometer to check for an internal temperature of at least 165°F. Additionally, you can customize the teriyaki sauce by adding pineapple juice for a fruity twist or substitute with a low-sodium soy sauce to reduce salt content.

Flavorful Chicken and Rice Casserole

If you’re looking for a comforting, easy-to-make dish that the whole family will enjoy, this Flavorful Chicken and Rice Casserole made in the Instant Pot is a perfect choice. Ground chicken provides a lean protein that’s full of flavor, while the rice soaks up all the delightful spices and broth, resulting in a creamy and satisfying meal. The combination of vegetables and seasonings makes this dish not only hearty but also nutritious, guaranteeing everyone gets a well-rounded meal without compromising on taste.

This casserole is ideal for busy weeknights, as it comes together quickly and requires minimal effort. The Instant Pot does most of the work for you, allowing you to focus on other tasks or simply relax while dinner is being prepared. With simple ingredients that you likely already have in your pantry, this dish is both convenient and budget-friendly. Plus, it’s a versatile recipe that can easily be adjusted to suit your family’s preferences or dietary needs.

Ingredients (serves 4-6):

• 1 pound ground chicken
• 1 cup long-grain white rice
• 1 cup chicken broth
• 1 cup water
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 cup shredded cheddar cheese
• 2 tablespoons olive oil

Cooking Instructions:

1. Sauté the Aromatics: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once the oil is hot, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
2. Cook the Ground Chicken: Add the ground chicken to the pot. Use a wooden spoon to break it up into smaller pieces. Cook until the chicken is no longer pink, about 5 minutes.
3. Add the Spices: Sprinkle in the salt, black pepper, paprika, and dried thyme. Stir well to combine the spices with the chicken mixture.
4. Incorporate Rice and Vegetables: Add the rice, frozen mixed vegetables, chicken broth, and water to the pot. Stir everything together to guarantee the rice is evenly distributed.
5. Pressure Cook: Secure the lid on the Instant Pot, guaranteeing the valve is set to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ function and set the timer for 8 minutes on high pressure.
6. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully turn the valve to ‘Venting’ to release any remaining pressure.
7. Finish with Cheese: Open the lid and give the casserole a good stir. Sprinkle the shredded cheddar cheese over the top and close the lid for another 2 minutes to let the cheese melt.
8. Serve: Once the cheese has melted, serve the casserole hot. You can garnish with fresh herbs, such as parsley, if desired.

Extra Tips:

When making this casserole, guarantee you don’t skip the sautéing step, as it helps to build the foundation of flavor for the dish. You can substitute brown rice if preferred, but you’ll need to adjust the cooking time, as brown rice takes longer to cook.

For a creamier texture, consider stirring in a dollop of sour cream or cream cheese before serving. This dish is also excellent for meal prep, as it reheats well and can be stored in the refrigerator for up to three days.

Buffalo Chicken Sliders

Buffalo Chicken Sliders are a delicious and easy-to-make dish that combines the tangy heat of buffalo sauce with the convenience of ground chicken, all cooked to perfection in an Instant Pot.

These sliders are perfect for game day snacks, family dinners, or anytime you crave that classic buffalo flavor. With the Instant Pot, you can achieve tender, juicy chicken in a fraction of the time it would take using traditional methods, making this dish both quick and flavorful.

The ground chicken is mixed with spices and cooked with buffalo sauce, resulting in a savory filling that’s bursting with flavor. Once cooked, the chicken is served on soft slider buns, topped with your choice of blue cheese or ranch dressing, and crisp lettuce for added texture.

This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a hearty family meal.

Ingredients:

• 2 pounds ground chicken
• 1 cup buffalo sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Slider buns (12-15 buns)
• Blue cheese or ranch dressing
• Lettuce leaves

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the olive oil. Allow it to heat up for a minute.
2. Cook the Chicken: Add the ground chicken to the Instant Pot. Cook for about 5 minutes, breaking it apart with a wooden spoon until it starts to brown.
3. Season the Chicken: Sprinkle the garlic powder, onion powder, salt, and black pepper over the chicken. Stir well to guarantee the seasoning is evenly distributed.
4. Add Buffalo Sauce: Pour the buffalo sauce over the chicken. Stir to coat the chicken evenly.
5. Pressure Cook: Close the Instant Pot lid, set it to the sealing position, and select the Manual or Pressure Cook function. Cook on high pressure for 5 minutes.
6. Release Pressure: Once the cooking time is up, carefully perform a quick release of the pressure by turning the valve to venting.
7. Assemble the Sliders: Open the lid and give the chicken a good stir. Spoon the buffalo chicken mixture onto the slider buns. Top with a dollop of blue cheese or ranch dressing and a piece of lettuce.
8. Serve: Serve the sliders warm, and enjoy!

Extra Tips:

For an extra kick of flavor, consider adding a dash of cayenne pepper or hot sauce to the buffalo chicken mixture before cooking.

If you prefer a creamier texture, you can mix some cream cheese into the chicken before adding it to the buns.

Also, toasting the slider buns slightly before assembling can add a nice crunch.

Thai-Inspired Chicken Curry

Thai-Inspired Chicken Curry is a vibrant and aromatic dish that brings the rich flavors of Thailand into your kitchen. Using ground chicken as the base, this recipe isn’t only quick and easy to prepare but also packed with nutrients and taste. The Instant Pot method guarantees that the curry is cooked to perfection, with tender chicken and a beautifully infused sauce that marries the flavors of coconut milk, red curry paste, and fresh herbs seamlessly.

This recipe is perfect for busy weeknights or when you’re craving something exotic and comforting. The combination of ground chicken, creamy coconut milk, and the spiciness of Thai red curry paste creates a balanced dish that will delight your taste buds. Serve it over jasmine rice or with naan bread to soak up the delicious sauce. This recipe serves 4-6 people, making it ideal for family meals or entertaining guests.

Ingredients:

• 1 tablespoon vegetable oil
• 1 pound ground chicken
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup carrots, sliced
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh basil leaves, for garnish
• Lime wedges, for serving

Instructions:

1. Prepare the Instant Pot: Turn on the Instant Pot and select the ‘Sauté’ function. Add the vegetable oil and allow it to heat up for a minute.
2. Cook the Aromatics: Add the diced onion, minced garlic, and minced ginger to the pot. Sauté for about 2-3 minutes until the onion becomes translucent and aromatic.
3. Brown the Chicken: Add the ground chicken to the pot, breaking it up with a wooden spoon as it cooks. Continue to cook until the chicken is browned and no longer pink.
4. Incorporate the Curry Paste: Stir in the Thai red curry paste and cook for another minute to release its flavors.
5. Add Liquids and Seasoning: Pour in the coconut milk, fish sauce, brown sugar, and chicken broth. Stir everything together to combine.
6. Add Vegetables: Add the sliced red bell pepper, broccoli florets, and sliced carrots to the pot. Mix well to guarantee they’re coated with the curry sauce.
7. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ on high for 5 minutes. Once the cooking time is up, allow the pressure to release naturally for 5 minutes before performing a quick release.
8. Final Adjustments: Open the lid, taste the curry, and adjust seasoning with salt and pepper as needed. If the sauce is too thick, you can add a bit more chicken broth to your desired consistency.
9. Serve: Ladle the curry into bowls, garnish with fresh basil leaves, and serve with lime wedges on the side.

Extra Tips:

For added heat, consider adding sliced Thai chilies to the curry during the sautéing phase. If you prefer a thicker sauce, you can reduce the liquid by sautéing it for a few minutes after pressure cooking.

For a vegetarian version, substitute the ground chicken with firm tofu or chickpeas. Additionally, this dish pairs wonderfully with jasmine or basmati rice, which can be cooked separately while the curry is in the Instant Pot.

Enjoy your Thai-Inspired Chicken Curry with a side of pickled vegetables for an invigorating contrast.