30 Minute Chicken Recipes

Sometimes you need dinner on the table fast… and preferably without too much effort. There’s a reason I always keep a few pounds of chicken tucked away in the freezer!

30 minute chicken dinner recipes are a lifesaver, and there are so many different ways to prepare this protein.

Pastas or soups. Easy mains or crunchy appetizers. And when you’re in the mood for cozy, dumplings and biscuits are always a winner.

Make each of these chicken recipes in 30 minutes or less…. which is often less time than it takes to set the table and wrangle up the kids.

When you find something you want to make, click the title above the recipe’s description to open it in a new tab. From there, you can print, save, or Pin for later.

Easy, right? Let’s do this!

INSTANT POT RECIPES

When time gets away from you, you can use your electric pressure cooker to help prepare scrumptious chicken recipes for 30 minute meals!

One of my favorite things about Instant Pot cooking is how much quicker the food cooks while staying flavorful and juicy.

Instant Pot Chicken and Rice

Enjoy this casserole favorite in half the time! It all cooks in one pot (even the rice!) for maximum flavor without losing any texture.

Creamy Pesto Chicken Pasta Recipe

This one pot meal couldn’t get any simpler. The pasta and chicken soak up all that basil pesto flavor, with every inch coated in a cheesy sauce.

Instant Pot Chicken and Dumplings

Tender chicken, colorful veggies, and biscuit dumplings all in a cozy, creamy broth. This recipe is comfort food at its best, made easy with an electric pressure cooker!

AIR FRYER RECIPES

I will never get over how easy it is to use the air fryer, especially when you want to make chicken recipes in 30 minutes or less without heating up the oven.

Crispy results with minimal oil and hardly any effort at all. Win win win!

Crispy Lemon Pepper Wings

If you think crispy chicken wings are reserved for game day food, think again! Serve with a crisp green salad or a couple of hearty sides and get ready to feast!

Southwestern Egg Rolls

Try a twist on Chinese takeout by stuffing crispy egg roll wrappers with chicken, black beans, veggies, and cheese. Pair with a creamy dip and some rice for an easy meal.

Lemon Garlic Chicken Bites

One of the most versatile chicken recipes in 30 minutes or less! Enjoy tangy boneless chicken bites with a few sides, add them to a green salad, or tuck them into a hearty wrap.

EASY STOVETOP CHICKEN RECIPES

There’s not much you can’t do with a large skillet and a little bit of patience!

Some of these chicken recipes make 30 minute meals from start to finish on the stovetop, while a few start there and finish up in the oven.

Chicken Parmesan Pasta

When you’re craving classic Italian, this recipe delivers! Crispy breaded chicken topped with melty mozzarella and a tangy tomato sauce, piled over a bed of tender spaghetti.

Skillet Chicken Pot Pie

Instead of rolling out crust, top your savory chicken and vegetable filling with homemade drop biscuits. All the cozy, savory flavor without all the work!

Spicy Chicken Pasta Recipe

This recipe is easy to throw together with chicken, bacon, jalapeños, and cheese. Kind of like a pasta version of party-favorite jalapeño poppers!

One Pot Creamy Chicken Alfredo

Rich, velvety alfredo sauce coats every bit of tender chicken and fettuccine for an easy Italian meal. And because it all cooks in one pan, the flavor is even bolder!

Chili’s Copycat Monterey Chicken

This one’s fresh and family-approved! Seared chicken is slathered in BBQ sauce and plenty of melty cheese, then topped with crispy bacon and juicy tomatoes.

Chicken Enchilada Skillet

All the enchilada flavor you love without the rolling, baking, or patience. This one’s cheesy, saucy, and a little bit crunchy, thanks to the tortilla strips woven into each bite.

SOUP RECIPES

All of these are one pot stovetop recipes, but they deserve their very own category! These 30 minute chicken dinner recipes are perfect for chilly days, stormy nights, and everything in between.

Chicken Pot Pie Soup

All the rich, savory goodness of pot pie filling, but without the crust! This one’s extra cozy and packed with familiar flavor that’ll warm you right up.

Chicken Tortilla Soup Recipe

Each bowl is loaded with chicken, beans, hominy, peppers, and corn in a savory broth that’s brightened with a squeeze of lime. Livelier than your average soup with enough heat to keep things interesting!

Easy Chicken Vegetable Soup

One of our favorite 30 minute chicken recipes when we’re feeling under the weather but are tired of the usual chicken noodle. Made with rotisserie chicken, frozen veggies, and pasta to keep it low effort.

Chicken Cordon Bleu Soup

All the flavor of the classic dish in spoonable form! Loaded with savory ham, tender chicken, and melty Swiss cheese, with plenty of potatoes to make it extra hearty.

Creamy Chicken Alfredo Tortellini Soup

When chicken and vegetables aren’t enough, drown them in a creamy broth and toss in cheese-stuffed pasta. Trust me, everyone will go back for a second bowl!

 

So, there you have it… over a dozen 30 minute chicken recipes to choose from. Easy enough for weeknights but delicious enough for Sunday dinner too. 

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Originally published October 2012, updated and republished February 2026

Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post 30 Minute Chicken Recipes appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE INSTANT POT PORK CHOP RECIPES

• Fall-apart tender pork chops
  
• Rich, homemade gravy… no packets here!
  
• Fast enough for weeknights
  
• Reliable results every time
  
• Comfort food without babysitting the stove

Instant Pot Pork Chops

Pork chops get a bad reputation for being dry, and honestly… they’ve earned it. But this method fixes all of that.

The Instant Pot takes what used to be a hit-or-miss dinner and turns it into something you can actually trust. You get that quick sear for flavor, then the pressure does the rest.

No hovering. No guessing. No cutting into one chop and hoping for the best.

And the gravy? That’s where Instant Pot pork chop recipes really shine. All those browned bits come back into play, and suddenly it tastes like you worked a lot harder than you did.

This is real-deal comfort food. The kind that makes people quiet at the table.

INGREDIENT NOTES

• Boneless Pork Chops: One-inch thick is ideal for juicy results. Thinner chops will need less time, while bone-in will take longer.
  
• Light Brown Sugar: Helps caramelize pork chops in the Instant Pot and balances the savory spices.
  
• Smoked Paprika: Adds warmth and depth without spicy heat.
  
• Chicken Stock: Use a good one! It becomes the base of the gravy, so flavor matters.
  
• Cornstarch Slurry: Thickens the gravy cleanly without dulling the flavor.

VARIATIONS

Bone-In Chops: Increase pressure cook time to 15-18 minutes.

Thinner Chops: Reduce cooking time to about 6 minutes.

Spicy: Include a pinch of cayenne or chili powder with the other seasonings.

Onion Gravy: Sauté sliced onions in the Instant Pot after removing pork but before deglazing.

Garlic-Lover: Add fresh minced garlic with the chicken stock.

Mushroom Gravy: Stir in sautéed mushrooms before thickening with slurry.

SERVING SUGGESTIONS

• Plate Instant Pot pork chops and gravy over garlic mashed potatoes.
  
• Spoon the gravy over rice or egg noodles.
  
• Pair this protein with green beans or peas.
  
• Add buttered biscuits for soaking up anything left on the plate.

PORK CHOPS IN INSTANT POT FAQ

This pork chops Instant Pot recipe works because pressure cooking controls moisture and protein tightening.

Pork chops dry out when muscle fibers contract too quickly and squeeze out their juices.

Pressure cooking shortens cook time while raising the boiling point of liquid, which allows the meat to cook evenly without aggressive heat.

The brief sear triggers a mild Maillard reaction, creating flavorful compounds that dissolve back into the gravy during deglazing.

Cornstarch thickens by gelatinizing as it heats, forming a smooth emulsion with the fat in the cooking liquid. Adding it after pressure cooking prevents breakdown and keeps the gravy glossy instead of gluey.

Making Instant Pot pork chops isn’t magic. It’s controlled heat and timing doing exactly what they should.

TOOLS NEEDED

• Instant Pot: Any 6-quart model works.
  
• Tongs: For easy, clean searing and flipping.
  
• Wooden Spoon or Spatula: A must for deglazing! Scrapes up the browned bits better than plastic or silicone.
  
• Small Jar or Bowl: For mixing the slurry.
  
• Serving Platter: Keeps Instant Pot pork chops warm while the gravy thickens.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

Other Easy Pork Dinners

Print

Instant Pot Pork Chops

Make Instant Pot Pork Chops with a rich, savory gravy in under an hour! They come out deeply flavorful and perfectly juicy every time.

Course Main

Cuisine American

Method Instant Pot

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 333cal

Author Donna Elick

Ingredients

• 4 boneless pork chops at least 1-inch thick
• 2 tablespoons light brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 cups chicken stock divided
• 3 tablespoons cornstarch
• Chopped fresh flat-leaf parsley for garnish (optional)
• 3 tablespoons chicken stock

Instructions

• PREP SEASONING: In a large bowl, add 2 tablespoons light brown sugar, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon fresh ground black pepper. Stir until evenly combined.
• SEASON PORK: Add 4 boneless pork chops to the bowl and toss until coated on all sides. The chops should look evenly dusted and slightly sticky from the sugar.
• PREP INSTANT POT: Select SAUTÉ on the Instant Pot. Once the pot feels hot when you hold your hand a few inches above the bottom, add 1 tablespoon extra virgin olive oil.
• SEAR PORK: Add the pork chops in a single layer. Sear for about 2 minutes per side, until lightly browned. You should hear a steady sizzle. Remove pork chops to a plate.
• DEGLAZE: Measure 3 tablespoons chicken stock into a small jar or bowl and set aside. Pour the remaining 2 cups chicken stock into the pot and use a spatula to scrape up the browned bits from the bottom. The liquid should look slightly cloudy and smell savory. Turn the pot OFF.
• PRESSURE COOK: Return the pork chops to the pot. Lock the lid in place and set the valve to SEALING. Cook on HIGH pressure for 8 minutes. The pot will take about 10 minutes to come to pressure.
• RELEASE PRESSURE: When cooking is complete, allow a natural pressure release for 10 minutes. Carefully switch the valve to VENTING to release any remaining pressure.
• MAKE SLURRY: While the pressure releases, add 3 tablespoons cornstarch to the reserved chicken stock. Seal the jar and shake until smooth with no lumps.
• THICKEN GRAVY: Remove the pork chops to a serving platter. Select SAUTÉ on the Instant Pot. Stir in the cornstarch slurry and cook, stirring constantly, until the gravy thickens enough to coat the back of a spoon.
• SERVE: Spoon gravy over the pork chops and garnish with Chopped fresh flat-leaf parsley if desired.

Notes

Thickness Matters:
This recipe is written for boneless pork chops about 1-inch thick.
• Thinner chops (¾-inch) may need closer to 6 minutes.
• Bone-in chops require 15 to 18 minutes.

Storage: Let pork chops and gravy cool to room temperature (about 30 minutes). Store pork chops with gravy in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently so the pork stays juicy. Warm pork chops and gravy in a covered skillet over medium-low heat for 6 to 8 minutes, stirring the gravy occasionally. Add 1 to 2 tablespoons chicken stock or water if the gravy is too thick. You can also microwave on 50 percent power in 1-minute intervals until hot.

Freezing: Freeze pork chops and gravy together in a freezer-safe container for up to 2 months. Leave a little space at the top for expansion. Thaw overnight in the refrigerator before reheating.

Beginner Tip: Always scrape the bottom of the pot before pressure cooking. If browned bits remain stuck, the Instant Pot may display a burn notice.

Nutrition

Serving: 1 | Calories: 333cal | Carbohydrates: 17g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 821mg | Sugar: 8g | Fiber: 1g | Calcium: 26mg | Iron: 1mg

Originally published August 2020, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Instant Pot Pork Chops appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CORNED BEEF AND CABBAGE INSTANT POT RECIPE

• Fork-tender corned beef that slices beautifully
  
• Multiple cooking methods included…your kitchen, your rules
  
• Classic, familiar flavors done right
  
• Great for holidays and regular dinners
  
• Leftovers reheat like a dream

Instant Pot Corned Beef and Cabbage

Corned beef and cabbage is one of those meals people have opinions about. Everyone remembers a version they loved… or one they absolutely didn’t.

This Instant Pot corned beef and cabbage recipe lands in the good category. The beef is tender, the vegetables are cooked just right, and nothing tastes rushed or waterlogged. 

I love that the Instant Pot makes it predictable, but I also love that you don’t have to use it. Slow cooker? Stovetop? We’ve got you covered.

That’s always been important to us. Not every kitchen looks the same, and not every cook wants the same tools. What matters is that dinner turns out the way you hoped it would… and this one does.

If you do love the Instant Pot, though, we have almost two dozen Instant Pot recipes on TSRI, all tested and weeknight-friendly. Use the method that works for you. The dinner part stays the same!

INGREDIENT NOTES

• Corned Beef Brisket: Flat-cut slices more evenly than point-cut (which is better for shredding), is less fatty, and fits better in most pots.
  
• Spice Packet: Use it! It’s balanced specifically for this cut of meat. If yours is missing, use about 1 tablespoon of pickling spice blend.
  
• Beef Broth: Adds more depth than just plain water. Vegetable broth (especially with a shake or two of Worcestershire) works in a pinch.
  
• Potatoes & Carrots: Cut into large pieces so they hold their shape.
  
• Green Cabbage: Added last so it stays tender and slightly crisp, not limp.

VARIATIONS 

Extra Garlic: Add a few more smashed garlic cloves.

Spicier: Include a pinch of crushed red pepper with the cooking liquid.

Veggie Boost: Toss in some celery sticks with the carrots and potatoes.

Guinness Style: Replace the beef broth with a bottle of stout.

Slow Cooker: Cook low and slow for all-day ease.

Stovetop: Traditional and familiar. A great method if you’re cooking in stages.

SERVING SUGGESTIONS 

• Add thick slices of soda bread or rye.
  
• Serve with mustard or horseradish on the side.
  
• Instant Pot corned beef and cabbage tastes great with green beer or Irish mules.
  
• Perfect centerpiece for a St. Patrick’s Day meal.
  
• Use leftovers for sandwiches or breakfast hash.
  

CORNED BEEF AND CABBAGE RECIPE INSTANT POT FAQ

Corned beef becomes tender through time and moisture, not high heat.

Instant Pot corned beef and cabbage recipes speed this process up by raising the boiling point of the liquid, which breaks down connective tissue efficiently without drying out the meat. 

Letting the pressure release naturally gives the muscle fibers time to relax, keeping slices juicy. Cooking the vegetables separately afterward prevents overcooking and keeps their textures distinct. 

Whether you’re making this corned beef and cabbage recipe in an Instant Pot, slow cooker, or on the stovetop, the goal is the same: gentle, moist heat over enough time for collagen to convert into gelatin. 

Once that happens, the beef becomes sliceable and tender instead of stringy.

TOOLS NEEDED 

• Instant Pot (6- or 8-quart): For the pressure cooker method.
  
• Slow Cooker: A great hands-off alternative.
  
• Large Stockpot or Dutch Oven: For classic stovetop cooking.
  
• Sharp Knife: Slicing against the grain matters here.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Easy Instant Pot Recipes

Instant Pot Frozen Chicken Breast Recipe + Video

Easy Instant Pot Chicken and Dumplings Recipe

Instant Pot Zuppa Toscana Soup (Sausage & Potato Soup)

Easy Homemade Instant Pot Lasagna Soup Recipe

Print

Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is a one-pot version of the classic meal, including tender potatoes and carrots. Simple and flavorful.

Course Main

Cuisine American

Method Instant Pot

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 4 -6

Calories 1152cal

Author Donna Elick

Ingredients

• 1 medium onion, sliced
• 4 garlic cloves, peeled and smashed
• 2 to 4 pounds flat-cut corned beef brisket with spice packet
• 2 cups unsalted beef broth
• 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks
• 1 pound carrots, peeled and cut into 2-inch chunks
• 1 head green cabbage, cored and cut into 3-inch pieces

Instructions

• ADD BASE: Add 1 medium onion, sliced and 4 garlic cloves, peeled and smashed to the bottom of the Instant Pot.
• ADD BEEF: Place 2 to 4 pounds flat-cut corned beef brisket on top of the onions, fat side up. Pour in the 2 cups unsalted beef broth and sprinkle the included spice packet over the meat.
• PRESSURE COOK: Secure the lid and set the Instant Pot to High Pressure for 90 minutes. Once the cooking time is complete, allow the pressure to naturally release for 15 to 20 minutes.
• REMOVE BEEF: Carefully transfer the corned beef to a cutting board and tent loosely with aluminum foil.
• COOK VEGETABLES: Add 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks, 1 pound carrots, peeled and cut into 2-inch chunks, and 1 head green cabbage, cored and cut into 3-inch pieces to the liquid in the Instant Pot. Secure the lid and cook on High Pressure for 5 minutes. Perform a quick release to vent the pressure.
• SLICE AND SERVE: Slice the corned beef against the grain and serve with the cooked vegetables.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 4 to 5 days.

Freezing: Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat covered in a 350°F oven for 15 to 20 minutes, or until heated through.

Pot Size: A 2 to 4-pound corned beef fits comfortably in a 6-quart Instant Pot. Use an 8-quart pot if doubling the recipe.

Fat Cap Tip: Trim only very hard pieces of fat. Leaving most of the fat helps keep the meat tender and flavorful.

No Browning Needed: Do not brown the corned beef before pressure cooking. Skipping this step saves time and keeps the recipe simple.

Slow Cooker Method: Add the onion, garlic, corned beef, broth, and spice packet to a slow cooker. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the beef is fork-tender. Add the potatoes, carrots, and cabbage during the last 2 hours on low or last 1 hour on high, and cook until vegetables are tender.

Stovetop Method: Place the onion, garlic, corned beef, broth, and spice packet in a large stockpot or Dutch oven. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 ½ to 3 hours, until the beef is tender. Add the potatoes and carrots during the last 45 minutes of cooking, and add the cabbage during the last 20 minutes.

Nutrition

Serving: 1 | Calories: 1152cal | Carbohydrates: 59g | Protein: 76g | Fat: 68g | Saturated Fat: 21g | Cholesterol: 243mg | Sodium: 5826mg | Sugar: 15g | Fiber: 12g | Calcium: 194mg | Iron: 11mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Instant Pot Corned Beef and Cabbage appeared first on The Slow Roasted Italian.

Savory and smoky with just a touch of heat, this pressure cooker pinto beans recipe is sure to become a new favorite! 

Pair this simple side dish with all of your Mexican favorites or dig into a bowl for a hearty snack.

What I love about this instant pot recipe is that it’s so much faster than the slow cooker! 

The high pressure makes the cooked beans perfect each and every time, and I don’t have to stress out or even worry about an overnight soak to prep the pound of beans before cooking them. 

That not only makes this an easy recipe – it makes it a great recipe, too! 

I love using my Instant Pot pressure cooker for this delicious recipe because it means that I can cook unsoaked beans in literally minutes of time. 

It’s an easy way to not have to wait a long time for beans. (and I mean tender beans, too!) 

You can add these cooked beans to Mexican dishes and vegan recipes or pair them with ground beef for a fun Taco night. 

The first time that you make a batch of these Instant Pot pinto beans you’re going to be hooked and love that you didn’t have to do a ton of hard work! 

Easy recipes like this are my favorite way to create unique dishes and cook delicious pinto beans. 

I love the simple process – and I’m sure that you will as well. Say goodbye to the days of taking forever to cook beans and let your Instant Pot do the trick! 

Instant Pot Pinto Beans

Not only is this no soak pinto beans recipe incredibly simple, but it takes a fraction of the time as stovetop versions! 

Toss all of your ingredients into the stainless steel insert, seal the lid, and cook on High for 50 minutes.

Once the timer is up, let it release pressure naturally for about 30 minutes. Then, open the vent to finish the pressure release and drain before serving!

Instant Pot pinto beans are a great way to add protein to any meal, plus they keep in the refrigerator for up to 5 days — perfect for leftovers or meal prep! 

We also have a fabulous chipotle pinto bean copycat recipe you need to try!

Did you know you can make perfect corn on the cob in the IP as well? It’s also great for fluffy brown rice or these incredible pulled pork sliders.

Ingredient Notes and Substitutions

• Beans – We’ll be using dried beans (instead of canned beans) to make pinto beans in the Instant Pot. Otherwise, they’ll just come out as mush!
  
• Onion – For flavor and texture, feel free to leave this out if you prefer.
  
• Stock – Since this is a no soak pinto beans recipe, you’ll need plenty of liquid to get them nice and soft — a whopping 12 cups of chicken stock!
  
• Spices – I use a simple blend of Mexican-inspired spices when making pinto beans in the Instant Pot. 
  
  If you want to try something different, you’ll find more flavor combinations in the FAQ at the bottom of the post.

Tips for Making No Soak Pinto Beans 

• Rinse first! Often there are tiny bits of debris that were missed during processing so rinsed beans is important. Be sure to pick those out before starting the recipe.
  
• Salt after cooking. Salt can sometimes prevent the beans from softening. Instead, taste your Instant Pot pinto beans just before serving and season as needed at that point.
  
• Add a garnish. Enjoy a bowl of pressure cooker pinto beans with some salsa, cilantro, and fresh avocado. Even a squeeze of lime would be delicious. Fresh cilantro is a great choice, too! 
  
• Vegetarian option: Simply swap the chicken stock for vegetable stock instead!
  
• Want to make refried beans? Reserve some of the cooking liquid from the IP. Add as much as needed while mashing for moisture.

While I’m a fan of this Instant Pot Pinto Beans recipe, the cooking process is really what sells me on this dish. 

I swear – using the Instant Pot creates one of my favorite side dishes and perfect pinto beans. I just love all the rich flavors of these perfect beans. 

Pinto Beans Instant Pot FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Easy Bean Recipes

Print

Easy Instant Pot Pinto Beans (No Soak Recipe)

Instant Pot pinto beans are tender and flavorful, perfect alone or as part of a meal. Learn how to cook pinto beans in a pressure cooker!

Course Side Dish

Cuisine Mexican

Method Instant Pot

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 14 cups

Calories 174cal

Author Donna Elick

Equipment

• Instant Pot
• colander

Ingredients

• 2 pounds pinto beans dry
• 1 cup yellow onion diced, about 1 small onion
• 2 teaspoons New Mexico chile powder
• 1 teaspoon cumin
• 2 teaspoons smoked paprika
• 1/2 teaspoon black pepper
• salt to taste
• 12 cups chicken stock
• chopped cilantro for garnish

Instructions

• Rinse dry beans under running water and drain through a sieve. Remove any loose debris or non-bean particles. Place beans in the bottom of the instant pot insert.
• Add diced onion,chile powder, cumin, paprika, and black pepper.
• Pour chicken stock into the pot and stir to combine everything.
• Fit in the instant pot, seal lid, and program to cook on HIGH for 50 minutes.
• Allow the instant pot to vent naturally for 30 minutes and then release any remaining pressure.
• Drain the extra liquid from the beans (or use some of it to moisten beans if making refried beans).
• Serve with cilantro.

Notes

Store in an airtight container in the refrigerator for 4-5 days.

Beans do not need to be soaked. If you do soak the beans, it will reduce the needed cook time in the instant pot (to about 15 minutes on HIGH instead of 50).

This makes a nice, large pot of beans. You can simply half the recipe if you’d like to make just 1 pound of beans.

Salt can effect the cooking of the beans. Sometimes, salt prevents the beans from softening. It’s best to taste the beans when they are done cooking and season accordingly. I did not find that the chicken broth (which had regular salt content) prevented the beans from softening.

We loved these served with salsa, cilantro, and avocado. A squeeze of lime would also be delicious.

Nutrition

Serving: 1 | Calories: 174cal | Carbohydrates: 26g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 300mg | Sugar: 4g | Fiber: 6g | Calcium: 42mg | Iron: 2mg

Originally published March 2022, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Instant Pot Pinto Beans (No Soak Recipe) appeared first on The Slow Roasted Italian.

Sometimes life gets so busy that you forget to pull the meat out of the freezer to thaw. Don’t worry! 

You can have flavorful chicken for chicken tacos, chicken salad, or as a quick and easy way for cooking chicken breast. 

In my opinion, this is the best way to get juicy chicken breast the easiest way! 

Instant Pot chicken recipes like this prove that you only need simple ingredients to make delicious quick dinners. 

I love to use this weekly meal prep for pounds of chicken breasts. I keep frozen breasts in the freezer for a great way to have simple ingredients ready to cook. 

Make sure to bookmark this Instant Pot chicken breast recipe so that you can cook a lot of chicken in a quick amount of time! 

The best part about this cooking quick tip is that you can also save the leftover chicken for easy leftover meals! 

I love to add cooked chicken on top of rice or to give my salads a better texture. Once the chicken cooks, I’m so ready to use it in a variety of recipes! 

As a general rule, I cook with chicken a lot so have easy Instant Pot recipes like this is one of my favorite ways to give a little extra flavor to other recipes. 

Instant Pot Frozen Chicken Breast

With a pressure cooker, cooking frozen chicken is a breeze, and you can still have dinner on the table in under 30 minutes.

If you did manage to thaw the poultry first, you can make a full meal in one pot by including rice and veggies or mushrooms with sauce.

Ingredient Notes and Substitutions

• Chicken – It’s important to use breasts that are similar in size when cooking frozen chicken breasts (or fresh chicken!). 
  
  This way, everything cooks evenly and is ready at the same time.
  
• Stock and Lime Juice – You need liquid for any kind of IP cooking. Chicken stock is more flavorful than water, and lime juice adds some acidity.
  
• Butter – Top each piece with a pat of butter for flavor and moisture!

Flavor Variations

Get creative with the seasoning blend so the flavors of your Instant Pot frozen chicken breast matches whatever you are in the mood for!

• Garlic powder and onion powder
• Taco seasoning
• Poultry seasoning
• Italian seasoning
• Even just salt and pepper!

Tips for Cooking Frozen Chicken

• Are the pieces stuck together? Simply place them in a bowl of cool water until they separate or can be pulled apart without tearing.
  
• Don’t make too much at once. I recommend a maximum of four pounds of frozen chicken in the Instant Pot at one time to ensure even cooking. 
  
  Otherwise, there is a lot of overlapping which can leave cold or undercooked areas in the meat.
  
• Check the temperature. The safest way to tell if your Instant Pot frozen chicken breast is done is with a digital meat thermometer. It should reach 165°F at the thickest part.
  
• Tip for thawed poultry: You can still use this recipe, just decrease the cooking time. Two pounds of raw chicken would only need about 5 minutes.
  
• Let it rest. Always let cooked meat sit for several minutes before slicing into it. This allows the juices to redistribute for tender, juicy bites.

How To Make Frozen Chicken In Instant Pot

Always start with about 1 cup of liquid before adding the frozen chicken breast to the Instant Pot, since the liquid is needed to build pressure.

Close the lid and make sure the vent is sealed before setting the timer.

Since there are several different versions of the Instant Pot, you can use any of the following settings for this recipe: MANUAL, POULTRY, or PRESSURE COOK.

The IP will need to come to pressure before the timer starts counting down. Once it’s done, let it sit for another 5 minutes for a natural pressure release.

Then, carefully open the vent to release the remaining pressure. It’s safe to open the lid as soon as the pin next to the vent drops.

Serving Suggestions

There are plenty of ways to turn this simple frozen chicken breast Instant Pot recipe into a variety of meals. 

• Top with salsa, avocado, sour cream, and green onions
• Slice and serve over a bed of mixed greens for a hearty salad
• Use it in this Monterey Skillet – start with step 7, top with barbecue sauce, and go from there.
• Plate with rice and a side of asparagus
• Make a wrap with greens, tomatoes, cheese, and ranch dressing

Instant Pot frozen chicken is great for meal prep too! Just divide the meat into separate containers and pair it with your favorite vegetables. 

Then, grab one out of the refrigerator for a quick and easy lunch.

Instant Pot Frozen Chicken FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Instant Pot Recipes

Print

Instant Pot Frozen Chicken Breast Recipe + Video

Use Instant Pot frozen chicken breast meat in so many different ways! Make a batch today for delicious flavor with a few pantry staples.

Course Main

Cuisine American

Method Instant Pot

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 – 8

Calories 207cal

Author Donna Elick

Ingredients

• 3/4 cup chicken stock Kitchen Basic is the brand I used
• 2 tablespoons lime juice squeezed fresh from 1 lime
• 4 frozen boneless skinless chicken breasts about 1.5-2 pounds
• 1 tablespoon seasoning blend
• 2 Tablespoons salted butter sliced into 4 pieces

Garnish

• fresh chopped cilantro or flat leaf parsley
• lime wedges
• salt and pepper to taste

Instructions

• Place chicken stock and lime juice in the instant pot.
• Season frozen chicken breasts with seasoning on both sides. Place chicken breasts in a single layer, in the instant pot with the chicken stock mixture. Top each chicken breast with a slice of butter.
• Cover the Instant Pot with the lid and lock into place. (Make sure the vent is set to “sealing”) Set to POULTRY or MANUAL for 10-15 minutes (depending on size of breasts). Natural release for at least 5 minutes. Then carefully, using a hot pad, quick release any remaining pressure before opening.
• After chicken is cooked, remove chicken from the Instant Pot and place on a plate to rest for 5 minutes. Slice chicken and transfer to a serving plate. Top with freshly chopped cilantro or flat leaf parsley and serve with lime wedges. Add salt and pepper to taste, if you like.

Video

Notes

If your chicken breasts are frozen together, place them in a bowl of cool water until they separate.

I recommend only putting a maximum of 4 pounds of chicken to cook at one time to ensure even cooking. When there is too much cooking at once, it has to be overlapped which can leave cold or undercooked areas in the meat.

If your chicken is already thawed, you will need to decrease your cooking time. Two pounds of raw chicken would need a cooking time of around 5 minutes.

There are different versions of the Instant Pot. You can use any of the following settings for this recipe: MANUAL, POULTRY, or PRESSURE COOK.

Some people may ask if it is safe to cook chicken from frozen. Here is a link to the USDA with more info.

Leftover cooked chicken can be stored in an airtight container for 3-4 days.

Ways to serve: 1.) with salsa, avocado, sour cream, and green onions 2.) on top of mixed greens for a hearty salad 3.) serve over rice with a side of asparagus 4.) Try using the chicken in this recipe. Start at step 7, top with barbeque sauce, and go from there. 5.) Meal prep and get ahead for the week by making this chicken recipe, separating it into containers and pair it with your favorite vegetables. Grab it out of the refrigerator for a quick lunch. 6. ) Place the chicken in a wrap with greens, tomatoes, cheese, and ranch dressing.

Nutrition

Serving: 1 | Calories: 207cal | Carbohydrates: 5g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 242mg | Sugar: 1g | Fiber: 2g | Calcium: 69mg | Iron: 2mg

Originally published February 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Instant Pot Frozen Chicken Breast Recipe + Video appeared first on The Slow Roasted Italian.

Can we all just agree that the Instant Pot is a great way to make fluffy rice?  I’ve cooked brown rice a zillion times this way, and literally never had an issue. 

It’s part of what made me a huge rice fan – and dare I say that this makes the best brown rice out there? 

My family and I agree that it’s our favorite way to cook rice, and I typically cook up extra brown rice than the recipe calls for because I know we’re going to crave more and eat more! 

Not only does it cook a cup of brown rice perfectly, but it really does cook any kind of rice in a delicious manner. 

It’s my new favorite method of cooking because the cook time is quick and the fluffy brown rice can easily be eaten on its own or paired with other main entrees. 

I always have great results with this recipe and it’s my favorite thing to cook in the Instant Pot when I need a quick snack or meal. 

Instant Pot Brown Rice Recipe

Cooking brown rice in an Instant Pot allows you to focus your attention on your main dish or more hands-on sides.

Plus, you have the option of a natural or quick pressure release! Either way, pressure cooker brown rice comes out perfectly plump and fluffy every time.

Looking for more flavorful rice recipes? Basmati or jasmine grains cooked in chicken base is a staple in our house, and it pairs well with just about any dish! 

You can’t beat this restaurant-style Mexican Red Rice for taco night, or you can recreate Chipotle Cilantro Lime Rice for a lighter option.

Tips for Perfect Pressure Cooker Brown Rice

• Rinse the grains! 

Swish them around in a bowl of cool water, then drain them through a sieve. Rubbing the grains together with your fingers helps remove the excess starch. 

Sometimes there will be dry hull in the bag – these should float in water and can be picked out and discarded. 

You can also use a fine mesh strainer to wash the cups of brown rice, too. 

• Use the right amount of liquid. 

Because the grains and broth are pressure sealed, very little liquid evaporates during the cooking process. 

This is why the ratio for Instant Pot brown rice is almost 1:1, instead of the ratio you would use for a stovetop method.

• Adjust the flavor. 

This brown rice Instant Pot recipe calls for a mixture of fresh herbs to create a lovely, earthy flavor. 

Feel free to use any of your favorite combinations or leave them out altogether.  You can add chili powder, garlic powder, and anything else that you want. 

There are so many different ways to season this much rice. 

The butter is also optional, but I highly recommend it – either added during cooking or melted over top before serving are the best ways for me! 

• Want a vegetarian version? 

Replace the chicken stock with vegetable stock, bullion, or even plain water instead. 

You may want to add 1 teaspoon of kosher salt (for flavor) with the rice in Instant Pot, if using just water.

Serving Suggestions

Obviously, the flavors in this Instant Pot brown rice go beautifully with chicken. I love to toss some boneless breasts or lemon chicken bites in the air fryer to cook at the same time.

Include this fiber-rich grain in stir-fries as a healthier alternative, or simply dish it up alongside your favorite veggies!

You can also make a full meal of chicken and brown rice in a pressure cooker! 

For this recipe, you will need to use long-grain brown rice, reduce the liquid by half, and double the initial cooking time.

Instant Pot Brown Rice FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Instant Pot Recipes

Print

Perfect Instant Pot Brown Rice (Pressure Cooker Recipe)

Instant Pot Brown Rice comes out perfectly fluffy in a fraction of the time as other methods! Serve this easy rice recipe as a healthy side.

Course Side Dish

Cuisine American

Method Instant Pot

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 6 – 8

Calories 172cal

Author Donna Elick

Equipment

• Instant Pot

Ingredients

• 2 cups long-grain brown rice
• 2 1/4 cups chicken stock
• 1 tablespoon chopped fresh herbs parsley, thyme, oregano, and basil (optional)
• 4 tablespoons salted butter optional

Instructions

• Rinse rice under running water and drain through a sieve.
• Place rice into the pot of an instant pot cooker. Add chicken stock, chopped herbs, and butter.
• Secure the lid on the instant pot and program it using the manual setting to cook for 22 minutes. The instant pot will take some time to pressurize before the timer begins to count down (be sure the vent is in the sealed position).
• Once the rice has cooked for the full 22 minutes, you can leave it to depressurize on its own or you can move the valve to quick-release the pressure.
• Fluff the rice with a fork and serve, topped with a pat of butter and some fresh chopped parsley.

Notes

Since the instant pot seals the liquid and rice up together, very little liquid evaporates. This is why the rice:liquid ratio is almost equal – different than the ratio you would use on the stovetop or on the package instructions.

Rinse the rice well – use your fingers to rub the grains against one another to help rinse off the extra starch. Sometimes brown rice has some of the dry hull in the bag. These usually float in water and can be picked out and discarded when washing the rice. The extra moisture in the rice after rinsing is not a problem for the recipe – it is accounted for.

You can substitute water for the chicken stock – you may wish to add 1 teaspoon of kosher salt to the rice and water if you do not use chicken stock.

The butter is also optional. You can cook it in the pot with the rice, just add some to the top, or both!

We used a mixture (equal parts) of parsley, thyme, oregano, and basil in the rice mixture and it had a lovely earthy, herby flavor. Substitute any of your favorite herb combinations. They all go with butter and chicken stock.

You could also use vegetable stock (or bouillon) to keep the rice vegetarian.

Store in an airtight container in the refrigerator for 4-5 days.

Nutrition

Serving: 1 | Calories: 172cal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 192mg | Sugar: 2g | Fiber: 1g | Calcium: 12mg | Iron: 1mg

Originally published January 2022, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Perfect Instant Pot Brown Rice (Pressure Cooker Recipe) appeared first on The Slow Roasted Italian.

While this root beer pulled pork instant pot recipe is simple, it is still packed with a ton of flavor that everyone will love. 

Adding the coleslaw mix pairs perfectly with this pork recipe.

And then once you add your favorite barbecue sauce? It’s a favorite recipe of mine! 

I can easily make this for family dinners, and it’s a great option to also serve with french fries, potato chips, or any other side dish that you’re craving. 

These little sandwiches are filled with tender pork and are the perfect way to add a little sweetness to your day. 

If your mouth is watering, it’s time to scroll to the printable recipe card below to get started! The time is now to make this juicy pork! 

Pulled Pork Sliders

Make bbq pulled pork sliders for dinner or for your next potluck — they’ll be a hit no matter what!

I also have slow cooker versions for the best pork sandwiches ever! A chipotle honey version and a Hawaiian BBQ version. 

One is sweet and smoky, while the other is tangy with a sensational pineapple BBQ sauce.

Instant Pot recipes are always my go-to when life becomes a little more hectic. Especially because there are fewer dishes to wash afterward!

Instant Pot Root Beer Pulled Pork Tips and Tricks

• Make it your own. Adjust the amount of spices and brown sugar and the type of BBQ sauce, so the sliders taste just right! You can use store-bought or homemade barbecue sauce for yummy flavors. 
  
• For extra tenderness and flavor: Add a splash of root beer to your sauce mixture! Dr. Pepper, regular cola, and chicken stock are great alternatives for this as well.
  
• Kick up the heat. Adding cayenne pepper or some spicy BBQ sauce will give your root beer pulled pork Instant Pot sliders some extra spice.
  
• Won’t fit? If your roast is too large for your pressure cooker, simply cut it into 3 or 4 pieces first.
  
• Add some crunch! A spoonful of coleslaw and a few dill pickles on top of the meat give slider recipes like this the extra texture and a little extra zing.

And let’s not forget that leftover pulled pork is so good! I’ll buy some extras of my favorite slider buns in anticipation of having meat leftover to eat. 

This is a great way to really stretch the recipe so that I get more of that sweetness than just one day. 

Serving Suggestions

Serve the Instant Pot root beer pulled pork sliders with extra BBQ sauce, onions, or jalapenos! 

The coleslaw topping makes them more than enough on their own, or you can add any of your favorite sides.

Baked beans and potato salad are perfect for any cookout, while some mac and cheese or cornbread make the meal a little more comforting.

BBQ Pulled Pork Sliders FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Instant Pot Recipes

Print

Instant Pot Root Beer Pulled Pork Sliders Recipe

Instant Pot Pulled Pork Sliders are incredibly tender, thanks to a secret ingredient – root beer! Top with coleslaw and pickles for extra crunch!

Course Main

Cuisine American

Method Instant Pot

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 499cal

Author Donna Elick

Ingredients

• 1 teaspoon sea salt
• 2 teaspoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon garlic salt
• 1/2 teaspoon dry mustard ground
• 1 teaspoon onion powder
• 4 pound pork shoulder roast pork butt roast
• 1 tablespoon vegetable oil
• 2 cups BBQ sauce divided
• 2 tablespoons brown sugar
• 1 7.5 ounces root beer
• 2 tablespoons pickle juice or apple cider vinegar
• 2 tablespoons cornstarch
• 8 Buns
• Dill pickle chips and coleslaw for serving, optional

Instructions

• Combine salt, chili powder, black pepper, garlic salt, dry mustard, and onion powder in a small bowl.
• Sprinkle the spice mixture evenly over the top, bottom, and sides of the pork roast and rub into the roast.
• In the pot of an Instant Pot pressure cooker, heat the oil using the saute setting. Brown the roast on all sides in the oil. (If the roast does not fit into the instant pot, it can be cut into 3-4 larger pieces).
• Meanwhile, whisk together 1 cup of BBQ sauce, brown sugar, root beer and pickle juice or vinegar. Pour sauce over the browned roast in the instant pot.
• Secure the lid of the instant pot and cook on the manual setting for 60 minutes (additional time required for the pot to pressurize).
• Carefully release the pressure from the instant pot and remove the lid.
• Lift the roast from the liquid in the pot. Shred the meat of the roast (it should fall apart easily) using two forks. If there are large pieces of fat, discard them.
• Remove oil/fat and about half of the liquid from the instant pot. Add the remaining cup of BBQ sauce.
• Dissolve the cornstarch in 2 tablespoons of water. Turn the instant pot back on to the saute setting and bring the liquid to a simmer. Whisk the cornstarch mixture into the sauce in the pot and continue cooking and whisking until the sauce thickens.

  Return the shredded meat to the thickened sauce.
• Mound meat onto slider buns. Top with a large scoop of coleslaw and dill pickles.

  Serve immediately

Notes

The root beer helps to tenderize the meat and adds a little bit of flavor – you can substitute regular cola, Dr. Pepper or chicken stock instead.

Spices, amount of brown sugar, and the type of BBQ sauce can all be customized to your preference. As written, this pulled pork is mild and a little bit sweet. You can add cayenne pepper or a spicy BBQ sauce to kick up the heat.

Serve with additional BBQ sauce, onions, jalapenos, etc.

The coleslaw adds some nice crunch and a little zing.

Leftover pulled pork can be stored in an airtight container in the refrigerator for 2-3 days or in the freezer for up to 3 months.

 

Nutrition

Serving: 1 | Calories: 499cal | Carbohydrates: 60g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 1704mg | Sugar: 33g | Fiber: 2g | Calcium: 113mg | Iron: 4mg

Originally published January 2022, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Instant Pot Root Beer Pulled Pork Sliders Recipe appeared first on The Slow Roasted Italian.

Fresh veggies, juicy poultry, and tender bites of biscuit all nestled in a creamy broth – my mouth is already watering just thinking about this juicy chicken and dumplings Instant Pot recipe!

This might be my favorite Instant Pot chicken recipe because I love the fluffy dumplings and the simple prep time, as well as just being a comforting dish. 

It’s become a family favorite because of the flavor and ease – and I find that I keep the easy recipe card handy and close for when that craving strikes. 

Out of all my Instant Pot recipes, this one really brings the flavor. It’s the perfect comfort food! 

If you know you have busy weeknights coming up, this recipe is a great way to feed the family with no hassle! This easy chicken recipe comes out perfect the first time!

It just might be one of the most requested recipe options from my family, and I’m totally okay with that! It’s my favorite instant pot chicken recipe.

Easy homemade dumplings like this paired with juicy chicken is a win for all our tastebuds! For the detailed instructions, check out the printable recipe card below! 

Instant Pot Chicken and Dumplings

The best part about this pressure cooker best chicken and dumplings recipe is that you only need one pot from start to finish! Making perfect fluffy dumplings in this easy recipe. 

Say hello to a delicious, comfort food meal without a big mess to clean afterward, one of my best recipes for weeknight dinners!

If you find this dish to be too rich and creamy for your taste, try my Cracker Barrel copycat recipe instead.

It’s a bit more work, but you’ll still end up with an incredible one pot meal! who doesn’t love easy homemade dumplings though?

Looking for more pressure cooker comfort food? You will love these incredible pork chops with gravy, corned beef and cabbage, or my creamy mac and cheese.

And if you’ve got a potluck or special event coming up, or if you need to take some meals to a friend, make a big batch of pulled pork for sliders! 

Chicken and Dumplings Instant Pot Tips

• Create biscuits from scratch! Refrigerated biscuits make this a low-prep meal, but a simple drop biscuit dough will work just as well. 
  
  Just skip the scanned biscuits, and make your own from scratch. Or, use the dumpling recipe from this version if you prefer thinner strips of dough.
  
• Use dark meat. This Instant Pot chicken dumplings recipe is just as delicious with boneless, skinless thighs, and the cooking time should be the same. You will need about 1 pound total.
  
• Keep extra broth handy. Since the biscuit dough will thicken the dish quite a bit, feel free to add extra liquid as needed. 
  
  The mixture will also continue to thicken as it cools — just adjust accordingly.
  
• Forgot to thaw? You can easily make Instant Pot chicken and dumplings with frozen breasts if needed! 
  
  Simply increase the pressurized cook time to 10 minutes, then use a meat thermometer to ensure they are cooked through to 165°F.
  
• Make it less creamy. The heavy cream adds a nice richness to this dish, but you can substitute milk or leave it out entirely if you prefer.

Chicken and Dumpling Instant Pot Serving Suggestions

While pressure cooker chicken with dumplings can be a meal all on its own, it never hurts to add a fresh green salad to the table.

For a full Southern spread, add some green beans, crispy brussel sprouts, or a corn casserole.

Chicken and Dumpling Instant Pot FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Instant Pot Dinner Recipes

Creamy Mushroom Chicken (Instant Pot Recipe!) + Video

Super Easy Instant Pot Beef Stew Recipe + Video

Instant Pot Zuppa Toscana Soup (Sausage & Potato Soup)

Creamy Pesto Chicken Pasta Recipe (Instant Pot)

Print

Easy Instant Pot Chicken and Dumplings Recipe

Instant Pot chicken and dumplings delivers all of the flavor in a fraction of the time. Make this easy recipe for dinner in just 30 minutes!

Course Main

Cuisine American

Method Instant Pot

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 602cal

Author Donna Elick

Equipment

• Instant Pot
• kitchen knives
• cutting board
• measuring cups for liquids
• measuring spoons

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion diced (about 1 cup)
• 1 cup diced celery (2-3 ribs)
• 1 cup sliced carrots
• 12 ounces boneless skinless chicken breasts (approx. 2 breasts), fresh or frozen
• freshly cracked pepper and sea salt to taste
• 4 cups chicken broth you can add additional broth at the end to thin chicken and dumplings
• 16 ounces refrigerated buttermilk biscuit dough
• 1/4 cup heavy cream
• 1 teaspoon chopped parsley for garnish

Instructions

• In the container of your instant pot, heat olive oil and diced onion on the saute function, stirring occasionally, until onion is soft and translucent.
• Add celery and carrots to the pot.
• Place the chicken breasts in a single layer over the vegetables and sprinkle with salt and pepper.
• Pour chicken broth into the pot.
• Place the lid on the pot and seal. Program the instant pot to pressure cook on HIGH for 6 minutes. *See Notes below if using frozen chicken breasts.
• While the mixture is cooking, cut the biscuits into 6-8 pieces each.
• Do a quick release of the pressure in the instant pot.
• Remove the chicken breasts and shred or cut into pieces, then return them to the pot.
• Stir in the heavy cream.
• Switch the instant pot back to the Saute function and bring the mixture to a simmer.
• Drop the biscuit pieces into the pot, one at a time, and simmer until the biscuits have puffed and mixture is thick.
• You can add additional chicken broth at this time for a thinner consistency.
• Serve with a sprinkle of chopped parsley.

Notes

1. Store, refrigerated, in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave just until warmed through. Add additional broth as needed to thin.
2. Refrigerated biscuit dough is quick and easy to use as dumplings in this low-prep meal. You can also use simple drop biscuits or the dumpling recipe from our copycat Cracker Barrel Chicken and Dumplings recipe.
3. The biscuits will thicken the soup quite a bit. You can use fewer biscuits or add additional chicken broth if you don’t want such a thick bowl of comfort food. Also note that the dish will thicken as it cools.
4. The heavy cream really adds a nice richness and creaminess to the dish. You can substitute milk or skip it altogether if you wish.
5. Frozen or fresh chicken breasts can be used – if chicken breasts are frozen through, increase the pressurized cook time to 10 minutes.

Nutrition

Serving: 1 | Calories: 602cal | Carbohydrates: 63g | Protein: 22g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 2053mg | Sugar: 8g | Fiber: 3g | Calcium: 105mg | Iron: 4mg

Originally published March 2022, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Instant Pot Chicken and Dumplings Recipe appeared first on The Slow Roasted Italian.

This Instant Pot Beef Stew Recipe is loaded with tender beef and is one of those easy Instant Pot recipes that everyone will love.

It’s the perfect example of why I love making a big batch of stew, in a short amount of time. 

If you’re craving a simple homemade beef stew, this is it. Each bite is loaded with so much flavor, it’s literally the best beef stew recipe there is. 

This is my go-to comfort food recipe with minimal cook time, and I assure you that it’s perfect for chilly days. 

The best thing about my new favorite Instant Pot recipe is that it’s loaded with delicious beef and other simple key ingredients. 

Keep this on your radar the next time that you want a classic beef stew – it doesn’t get any better than this! I love the tender chunks of beef that pressure cooking offers! 

Instant Pot Beef Stew

This beef stew recipe for the Instant Pot yields meltingly tender bites of meat in a rich, flavorful broth that’s loaded with tasty vegetables and herbs.

Simply brown the meat, stir in the remaining ingredients, and set it to cook! You’ll have all that “simmered all day” flavor in a fraction of the time.

To see us make beef stew in the Instant Pot from start to finish, watch the video in this post!

If you don’t want to make pressure cooker beef stew, I have a stovetop version that’s just as delicious. 

Or, try one of my other Instant Pot stew recipes, like creamy Zuppa Toscana or hearty lentil.

Actually, we have a whole list of our favorite soups and stews that are easy and delicious!

Ingredient Notes and Substitutions

• Chuck Roast – Beef chuck roast turns out far more tender than pre-cut, packaged stew meat, which can contain a variety of beef cuts. 
  
  You can also use chuck shoulder, chuck-eye roast, or top chuck when making this beef stew recipe in the Instant Pot. 
  
  Any of these will result in tender chunks of beef you can cut with your spoon!
  
  While you could technically use any kind of meat, these are the ones that will be tender and give you the perfect beef stew taste and texture. 
  
• Veggies – Use the classic trio of carrots, onion, and celery for this beef stew Instant Pot recipe. 
  
  Individually, the flavors may seem mild, but they really enhance the final dish! You can also use any root vegetables, frozen peas, or diced sweet potato.
  
• Beer – I used a darker Belgian ale, which adds a more robust flavor than a white or pale ale. 
  
  Any dark ale is usually a good choice for pressure cooker beef stew, or you can try a stout for something bolder.
  
• Fresh Rosemary – While dried rosemary can be used in a pinch, you’ll end up with tiny bits floating in your bowl. 
  
  Instead, toss in a few springs to infuse Instant Pot beef stew with that herbal flavor, then remove them before serving.
  
• Beef Stock and Base – The stock is your flavorful cooking liquid, while Better Than Bouillon base adds extra concentrated flavor. 
  
  Don’t mix the base with water as directed — use it straight from the jar.

The good news is that this simple stew can be really versatile as well. 

Adding other seasonings like a fresh bay leaf, garlic powder, fresh herbs, brown sugar, onion powder, fresh parsley, and more to this delicious beef stew is a breeze. 

You can also add sweet potatoes, pearl onions, red wine, and more! The beef stew meat is the perfect seasoned meat that offers deep flavors in every bite. 

You can easily turn this into the perfect Instant Pot beef stew recipe for you and your taste buds!  

Prep Ahead

• Cut beef into cubes
• Peel and chop vegetables

Tips and Tricks to Make Perfect Pressure Cooker Beef Stew

• Brown the meat first. 

This creates a lovely crust on the beef chunks and adds extra flavor to the entire dish as well!

And you can do it right in the Instant Pot, keeping this a true one pot recipe.

• Don’t cut the veggies too small. 

Larger chunks will hold their shape, while smaller pieces may turn to mush by the time the pressure cooker beef stew is done cooking.

• Need an alcohol-free version? 

Simply replace the ale with extra stock. Or, substitute an equal amount of mushroom stock for another layer of flavor.

Serving Suggestions

Thick slices of crusty bread are the perfect pairing for soups and stews, and this Instant Pot beef stew is no exception!

For a lighter meal, pair a small bowl with a side salad or some roasted vegetables.

You can also let the rich flavor of this dish be the main entree for busy weeknights. Keep it simple! 

Kitchen Tools You Will Need

• Instant Pot – This is the one I use.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Beef Stew Instant Pot FAQ

Storing and Reheating Instant Pot Stew

Once cooled, transfer leftovers to an airtight container and refrigerate for 3 to 4 days.

Instant Pot beef stew also holds up really well in the freezer. Leave some room at the top of the freezer-safe container for the liquid to expand as it freezes. 

Use within 3 months and thaw in the refrigerator before reheating.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Soup and Stew Recipes

Print

Super Easy Instant Pot Beef Stew Recipe + Video

Instant Pot Beef Stew is the perfect recipe for the novice pressure cooker user! Have a comforting meal on the table in under an hour.

Course Main

Cuisine American

Method Instant Pot

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 – 10

Calories 442cal

Author Donna Elick

Ingredients

• 2 tablespoons olive oil
• 1 1/2 – 2 pounds chuck roast cut into 1” cubes
• 2 tablespoons steak seasoning
• 1/3 cup all-purpose flour
• 1 12 ounce bottle Belgian Ale
• 4 carrots peeled and cut into 1” lengths
• 5 stalks celery cut into 1” lengths
• 1 large onion cut into 8 wedges
• 3 cloves garlic minced
• 1 package beefy onion soup mix
• 2 cups beef stock
• 1 tablespoon Better than Bouillon Beef Base
• 3 springs rosemary
• 1 packet beef gravy mix optional

Instructions

• Select the sauté setting and adjust to HIGH. Insert the inner pot and add olive oil.
• Season the cubed chuck roast with steak seasoning. When the Instant Pot is heated, add the beef to the pot. Brown on all sides. Sprinkle the flour over top and stir to coat the beef. Cook for 1-2 minutes further.
• Add the ale, carrots, celery, onions, garlic, soup mix, beef base, rosemary and beef stock to the pot and stir to combine.
• Place the lid and lock. Set top valve to “Sealing,” and select the “Meat/Stew” setting and adjust time to 40 minutes.
• After the timer runs out, let naturally release for 10 minutes, then quick release. If stew is too thin for your liking, you can add a package of brown gravy mix to thicken it further.

Video

Nutrition

Serving: 1 | Calories: 442cal | Carbohydrates: 11g | Protein: 41g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 137mg | Sodium: 465mg | Sugar: 3g | Fiber: 2g | Calcium: 68mg | Iron: 5mg

Originally published January 2018, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Super Easy Instant Pot Beef Stew Recipe + Video appeared first on The Slow Roasted Italian.

I am all about the creamy sauce on top of the cooked chicken! Not only is it a savory sauce, but this delicious recipe shows how simple ingredients can easily pack a ton of flavor. 

And yes – the cooking process is quite simple! 

This mushroom cream sauce pairs perfectly with chicken breast recipes – creating an irresistible creamy chicken dish for the whole family to enjoy. 

This is one of the more popular recipes on the site for busy weeknights, and you’re about to see why! 

Adding the fresh mushrooms gives this dish so much flavor, no matter what kind of mushrooms you use. 

I’m all about using baby bella mushrooms for this creamy mushroom chicken recipe, but you can easily use white mushrooms, cremini mushrooms, shiitake mushrooms, or any other type that you are craving! 

Some people even like to pair this chicken mushroom recipe with some cooked brown rice. I think that adding some parmesan cheese and diced green onions on top is a great way to add a pop of flavor. 

(and if you’re eating low carb, you can cook a side dish of cauliflower rice as a great pairing option!)  

One thing I know for sure is that this recipe gives the perfect balance of flavor, tender chicken, and creamy mushroom sauce in every bite! 

Mushroom Chicken

Say hello to your new favorite comfort food meal! This recipe for Instant Pot chicken and mushrooms is the best way to pack a ton of flavor and will surely be requested again and again.

Pressure cooker meals are some of my favorite ways to make dishes during a busy week. 

After a hectic day, there’s nothing better than tossing in all of my prepped ingredients and letting the appliance do the rest!

I also enjoy skillet recipes like this chicken pot pie with a drop biscuit topping or cheesy pasta tossed in a sun-dried tomato sauce.

If you’re a fan of mushrooms, you’ll especially love my Salisbury steak with homemade gravy!

To see us make Instant Pot chicken and mushrooms from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Chicken – This recipe calls for boneless skinless chicken breasts, but if you prefer dark meat, you can always substitute an equal weight of boneless skinless chicken thighs for the breasts. 
  
  However, you may need to increase the cooking time by a few minutes.
  
• Mushrooms – Opt for baby bella or white button mushrooms for this mushroom chicken recipe. You could even use a mixture of both!
  
• Fresh Herbs – This is one dish where I don’t recommend using dried herbs. 
  
  The pressure cooker infuses all of the flavors from the oregano, thyme, and rosemary sprigs into the dish. That way, you get a super smooth sauce without tiny bits floating throughout.
  
• Heavy Cream – Another ingredient you shouldn’t swap! Not only is it key to creating that rich mushroom sauce, but it won’t curdle from the heat of the IP.

Tips and Tricks to Make Perfect Cream of Mushroom Chicken

• Brown it first. 

This will give the poultry a really beautiful color on the outside and help seal in all those delicious juices.

• Deglaze! 

Add some chicken stock or chicken broth to the hot pan of the Instant Pot and get all the brown bits up before adding your meat. 

This will ensure that nothing burns on the bottom during the pressure cooking portion of this mushroom chicken recipe.

• Make sure it’s cooked through. 

Use a thermometer to ensure that your poultry is fully cooked. It should reach an internal temperature of 165°F. 

Or, slice into one of the pieces — it’s done if the center is no longer pink and the juices run clear.

• Add some greens. 

Just before serving, toss a handful of baby spinach into your IP. Stir and let sit for a few minutes until wilted.

Prep Ahead

• Slice the mushrooms
• Measure ingredients

Kitchen Tools You Will Need

• Instant Pot – This is the one I use.
• Wooden Spoon – It’s much better at scraping the tasty bits off the bottom of the pot than plastic utensils.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions

Instant Pot cream of mushroom chicken can be paired with so many of your favorite side dishes!

Whip up a green salad for a simple dinner or plate it over white rice with a side of green beans or asparagus.

Craving extra comfort? Spoon each serving of mushroom chicken over mashed potatoes or freshly cooked pasta instead!

Mushroom Chicken Recipe FAQ

Storage and Reheating

Allow mushroom chicken to cool to room temperature, then transfer it to an airtight container and store it for up to 4 days.

Reheat leftover cream of mushroom chicken in a pan on the stove, adding a few splashes of broth as needed for moisture.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Easy Chicken Dinner Recipes

Print

Creamy Mushroom Chicken (Instant Pot Recipe!) + Video

Mushroom Chicken features tender boneless breasts smothered in a rich and velvety sauce. Make this in the IP in less than an hour!

Course Main

Cuisine American

Method Instant Pot

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 519cal

Author Donna Elick

Equipment

• Instant Pot
• heat resistant spoon/spatula
• instant-read digital cooking thermometer

Ingredients

• 1 1/2 pounds chicken breasts
• 1 cup chicken stock
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 8 ounces mushrooms
• 2 cloves garlic minced
• 4 sprigs fresh oregano
• 4 sprigs fresh thyme
• 1 sprig rosemary
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons cornstarch
• 3 tablespoons water

Instructions

• Combine salt and pepper and sprinkle over the chicken breasts.
• Set Instant Pot to saute and add 1 tablespoon of olive oil. Cooking in batches place chicken breasts in the Instant Pot and brown on both sides. Approximately 10 -12 minutes. Set browned chicken aside.
• Add the second tablespoon of olive oil to the pot and add the mushrooms, cooking for approximately 7 minutes until they are tender. Press cancel to turn off the saute function.
• Pour stock into the Instant Pot, and deglaze the bottom of the pan, getting up all of the browned bits. Add the garlic, oregano, thyme, and rosemary.
• Lock the Instant Pot lid in place and turn the valve to sealing. Set to high pressure for 8 minutes.
• Once the timer goes off press cancel and let the Instant Pot do a natural release for 5 minutes before turning the valve to venting to release the remaining pressure.
• Remove the chicken from the Instant Pot and cover with foil to keep warm.
• Make a slurry by combining the cornstarch and water and stirring until there are no lumps.
• Press saute and add the heavy cream, and dijon mustard. As the mixture heats slowly pour in the cornstarch slurry stirring constantly. Continue to cook for 5-7 minutes until the sauce thickens.
• Add the chicken back to the sauce and serve with white rice.

Video

Nutrition

Serving: 1 | Calories: 519cal | Carbohydrates: 11g | Protein: 42g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 178mg | Sodium: 677mg | Sugar: 4g | Fiber: 2g | Calcium: 81mg | Iron: 2mg

Originally published July 2019, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Creamy Mushroom Chicken (Instant Pot Recipe!) + Video appeared first on The Slow Roasted Italian.