Easy Instant Pot Chicken Dinner

On busy weeknights the Instant Pot is a lifesaver. If you are new to Instant Pot cooking this is a great basic recipe to add to your repertoire!

One of my favorite things about cooking Instant Pot Chicken is the ability to start with frozen meat and still have dinner on the table in less than a half hour. Pressure cooking speeds up the prep time, making even frozen meats perfectly cooked and tender in just enough time to walk to dog.

Easy Instant Pot Chicken Dinner Recipe

Place the trivet that came with your instant pot in the bottom of the basin. This will keep your chicken from sticking to the bottom as it cooks.

Add in 1 cup of sliced mushrooms and pour your Nobel Made Marinade Sauce over the top. I use a combination of the Nobel Made Classic Sauce and Hot & Spicy. The Hot and Spicy brings a small amount of ‘heat’ to the flavor without becoming spicy.

I first discovered Nobel Made Marinades while I was doing Whole 30 and they have quickly become my go to cooking sauce. Perfect for stir fry, adding to meat loaf or burgers, or as a marinade, the sauces really lend a great flavor to both meat and vegetables.

Set the Instant Pot to 10 mins for defrosted chicken or 15 mins for frozen. Once the cooking time has elapsed use the quick release method to depressurize your pot.

Remove the chicken breasts and trivet leaving the mushrooms and sauce in the pot. Switch over to the saute setting on the Instant Pot and saute until the cooking sauce has reduced down. Serve the mushrooms on top of your chicken for the perfect quick dinner!

Stand alone this is a fully Whole30 compliant meal!

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Interested in other weeknight dinners? Check out Instant Pot Roast Chicken!