Name: The Best Sesame Crusted Chicken Tenders Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: cooking spray (I like to use avocado spray)sesame oil – 2 TBsoy sauce – 2 TBsesame seeds – ½ cupsalt – ¾ tsppanko bread crumbs 3/4 – 1 cup4 chicken breasts, cut into tenders (1 lb 12 oz total) Or you can use 8 chicken tenderloins.

The Best Sesame Crusted Chicken Tenders Recipe

I’ve tried a lot of chicken tenders recipes and nothing comes close to this recipe. They are crispy, flavorful, and very easy to make.

So if you’re looking for a quick and delicious entree, you’ll want to add this to your recipe list.

Ingredients

cooking spray (I like to use avocado spray)
sesame oil – 2 TB
soy sauce – 2 TB
sesame seeds – ½ cup
salt – ¾ tsp
panko bread crumbs – 3/4 cup – 1 cup
4 chicken breasts, cut into tenders (1 lb 12 oz total) Or you can use 8 chicken tenderloins.

Instructions

1- Preheat oven to 425F. Spray a baking sheet with cooking spray.

cooking spray

2- Mix sesame oil (2 TB) and soy sauce (2 TB) in a bowl.

In another bowl mix sesame seeds (1/2 CUP), 3/4 tsp salt, and panko (3/4 cup).

3- Cut chicken breast into chicken tenders.

4- Coat chicken with the soy sauce mixture, then coat with the sesame seed mixture. Place on a baking greased baking sheet.

5- Spray the top of the chicken with cooking spray.

Bake 8-10 minutes, then flip chicken and bake until cooked through about 4-5 minutes.

These chicken tenders are good with Instant Pot Rosemary Mashed Potatoes, a Kale, Bean and crouton salad, or with any side of your choice.

Enjoy!

The Best Sesame Crusted Chicken Tenders Recipe

I’ve tried a lot of chicken tenders recipes and nothing comes close to this recipe. They are crispy, flavorful, and very easy to make.

Prep Time10 min
Cook Time15 min
Total Time25 min
Ready in0
Yield6 servings

Course
- Main Course

INGREDIENTS

- cooking spray (I like to use avocado spray)
- sesame oil – 2 TB
- soy sauce – 2 TB
- sesame seeds – ½ cup
- salt – ¾ tsp
- panko bread crumbs 3/4 – 1 cup
- 4 chicken breasts, cut into tenders (1 lb 12 oz total) Or you can use 8 chicken tenderloins.

INSTUCTIONS

1

Preheat oven to 425F. Spray a baking sheet with cooking spray.

2

Mix sesame oil (2 TB) and soy sauce (2 TB) in a bowl

In another bowl mix (1/2 cup) sesame seeds , (3/4 tsp ) salt and (3/4 – 1 cup) panko in another bowl.

3

Cut chicken into tenders.

4

Coat chicken with the soy sauce mixture, then coat with sesame seed mixture. Place on baking sheet.

5

Spray top of chicken with cooking spray. Bake 8-10 minutes, then flip chicken and bake until cooked through, about 4-5 minutes.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

chicken chicken tnnders recipes

Curried Chicken Salad Wrap Recipe // Super Quick and Delicious Meal

When you need a quick and delicious meal, this curried chicken salad wrap recipe will “wrap your dinner up” and leave you satisfied. The golden raisins and creamy curry sauce mixed with bright shredded carrots and grilled chicken is the perfect mix to stuff inside a steamy tortilla.

What I love about this recipe is that it is super quick to make and something you can serve for lunch or a quick dinner.

Ingredients Curried Chicken Salad Wraps

4 scallions chopped
Juice of ½ lemon
3 chicken breasts or 8 chicken tenders or shredded chicken
½ cup golden raisins
2 cups shredded carrots
3 TB sour cream
4 TB mayonnaise
1 TB curry powder
4 large flour tortillas
1 tsp olive oil
½ tsp. sugar/honey
salt & pepper

Optional Additions:

halved grapes
chopped celery
toasted slivered almonds

Instructions Curried Chicken Salad Wrap

1- Wash and dry the produce.

2- Cook the chicken (grill, pan fry, or use my Instant Pot shredded Chicken recipe)

3- Thinly slice 4 scallions

4- Finely dice or shred chicken

5- In a medium bowl, combine ½ cup of raisins, chopped scallions, and the juice of ½ lemon.

6- Grab a second bowl and toss shredded carrots with a drizzle of olive oil and a pinch of salt & pepper.

7- Add 3 TB sour cream. 4 TB mayonnaise, 2 tsp Curry powder, ½ tsp sugar to the carrot mixture and stir to combine.

8- Heat tortillas in the microwave or lightly steam them.

9- Place tortillas on a clean work surface. Spread the chicken salad on the bottom third of the tortilla leaving about a 1-inch border on both sides.

Putting the Curried Chicken Wraps Together

10- Top with a large dabble of shredded carrots. Fold up the bottom of the tortilla, then fold left over right sides toward the filling. Then roll up the tortillas to form a wrap.

11- Cut the wraps in half using a diagonal cut.

12- Serve with any remaining shredded carrots and optional chips.

There you have it. Not only are these curry chicken wraps delicious, but the combination of brightly colored ingredients makes a beautiful presentation on your plate.

Enjoy!

Curried Chicken Salad Wrap Recipe // Super Quick and Delicious Meal

Jan Howell

The golden raisins and creamy curry sauce mixed with bright shredded carrots and grilled chicken is the perfect mix to stuff inside a steamy tortilla.

Prep Time10 min
Cook Time15 min
Total Time25 min
Yield4
Serving Size1

Course
- Main Course

INGREDIENTS

- 4 scallions chopped
- Juice of ½ lemon
- 3 chicken breasts or 8 chicken tenders or shredded chicken
- ½ cup golden raisins
- 2 cups shredded carrots
- 3 TB sour cream
- 4 TB mayonnaise
- 1 TB curry powder
- 4 large flour tortillas
- 1 tsp olive oil
- ½ tsp. sugar/honey
- salt & pepper

INSTUCTIONS

1

Wash and dry the produce.

2

Cook the chicken (grill, pan fry or use Instant Pot shredded Chicken)

3

Thinly slice 4 scallions

4

Finely dice or shred chicken

5

In a medium bowl, combine ½ cup raisins, chopped scallions, and the juice of ½ lemon.

6

Grab a second bowl and toss shredded carrots with a drizzle of olive oil and a pinch of salt & pepper.

7

Add 3 TB sour cream. 4 TB mayonnaise, 2 tsp Curry powder, ½ tsp sugar to the carrot mixture and stir to combine.

8

Heat tortillas in microwave or lightly steam.

9

Place tortillas on clean work surface. Spread the chicken salad on the bottom third of the tortilla leaving about a 1 inch border on both sides.

10

Top with a large dabble of shredded carrots. Fold up the bottom of the tortilla, then fold left over right sides toward the filling. Then roll up tortillas to form a wrap.

11

Cut the wraps in halve using a diagonal cut.

Serve with any remaining shredded carrots, and optional chips.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

chicken chicken wrap quick meals

Instant Pot Creamy White Chicken Chili Recipe // Simple and Delicious

This Instant Pot creamy white chicken chili recipe is simple AND delicious! It’s a yummy, comforting soup that goes with so many things. Serve it with corn chips, corn bread, biscuits, bread sticks or warmed tortillas.

What I love about this recipe is that is can be so versatile, I’ll give you some ideas of how to switch it up a bit if you want, but of course, the original recipe is definitely a keeper.

I love my INSTANT POT and I love making soups in the Instant Pot! If you don’t have one, I seriously advise you to GET ONE! There are so many things you can make in this little appliance and it just makes cooking a lot easier!

White Chicken Chili Ingredients

1 TB Olive oil or Avocado oil
2 pounds boneless, skinless chicken breast or chicken tenders (cut into bite-size chunks)
1 Onion chopped
3 TB taco seasoning (if you don’t want to use taco seasoning, see note below for single spice measurements).
2 15-ounce cans white beans (cannellini or great northern) rinsed and drained
2 4-ounce cans diced green chilies
4 cups chicken broth
1 cup sour cream
1 cup corn, frozen or canned (optional)

INDIVIDUAL SEASONINGS OPTION:

1 tsp. Sea salt
1 tsp. Garlic powder
1 tsp. Smoked paprika
1 tsp. Ground cumin

White Chicken Chili Instructions

1- Cut up 2 lbs of CHICKEN into bite-size pieces.

2- Chop 1 ONION

3- Press the SAUTE button. Add 1 TB OIL to the pot, then add the cut-up CHICKEN and CHOPPED ONION.

4- Cook until the onion becomes translucent, about 4-5 minutes.

5- Stir in 2 CANS BEANS, 4 CUPS BROTH, 2 CANS CHILIES, and 3 TB TACO SEASONING, and 1 CUP CORN (optional)

6- Place the lid on the Instant Pot and move the valve to SEALED POSITION.

7- Press the MANUAL or PRESSURE COOK button and set the timer for 7 minutes.

8- When the timer goes off, move the valve to VENT and do a QUICK RELEASE. (It won’t matter if you let it sit a few minutes before venting).

9- Remove the lid and stir the ingredients in the pot.

10- Press the CANCEL button and it will turn off the KEEP WARM FEATURE.

11- Stir in 1 CUP SOUR CREAM and mix well. (If you want it a little creamier add another cup of sour cream).

12- Serve and enjoy!

Topping Ideas

Shredded Cheese
Cilantro
Diced Avocado
Sour Cream
Corn Chips

This WHITE CHICKEN CHILI freezes well. I usually make a DOUBLE BATCH so I can have another meal frozen and ready to roll.

How to Thicken the White Chicken Chili

Use the SAUTE BUTTON after it has finished cooking to reduce the liquid.
After cooking, puree an additional cup of white beans and add it to the soup and let it heat up.
Add more sour cream.

I hope you enjoy this as much as we do.

OTHER INSTANT POT RECIPES YOU MAY ENJOY.

8 Warming & Healthy Instant Pot Soup Recipes

Shredded Chicken Taco Bowl : Instant Pot

Instant Pot – Hamburger Soup

Instant Pot Creamy White Chicken Chili Recipe // Simple and Delicious

Jan Howell

This Instant Pot creamy white chicken chili recipe is simple AND delicious! It’s a yummy, comforting soup that goes with so many things. Serve it with corn chips, cornbread, biscuits, bread sticks, or warmed tortillas.

Prep Time10 min
Cook Time12 min
Total Time22 min
Ready in32
Yield8 SERVINGS

Course
- Soup
Cooking Method
- Pressure Cooker

Ingredients

- 1 TB Olive oil or Avocado oil
- 2 pounds boneless, skinless chicken breast or chicken tenders (cut into bite size chunks)
- 1 Onion chopped
- 3 TB taco seasoning (if you don’t want to use taco seasoning, see note below for individual spice measurements).
- 2 15-ounce cans white beans (cannellini or great northern) rinsed and drained
- 2 4-ounce cans diced green chilies
- 4 cups chicken broth
- 1 cup sour cream
- 1 cup corn, frozen or canned (optional)

TACO INDIVIDUAL SEASONINGS

- 1 tsp. Sea salt
- 1 tsp. Garlic powder
- 1 tsp. Smoked paprika
- 1 tsp. Ground cumin

Instructions

1

Cut up 2 lbs. CHICKEN into bite size pieces.

2

Chop 1 ONION

3

Press the SAUTE button. Add 1 TB OIL to the pot, then add the cut up CHICKEN and CHOPPED ONION.

4

Cook until the onion becomes translucent, about 4-5 minutes.

5

Stir in 2 CANS BEANS, 4 CUPS BROTH, 2 CANS CHILIES, and 3 TB TACO SEASONING, and 1 CUP CORN (optional)

6

Place the lid on the Instant Pot and move the valve to SEALED POSITION.

7

Press MANUAL or PRESSURE COOK button and set timer for 7 minutes.

8

When the timer goes off, move the valve to VENTING and do a QUICK RELEASE. (It won’t matter if you let it sit a few minutes before venting).

9

Remove the lid and stir the ingredients in the pot.

Frosting Instructions

10

Press the CANCEL button and it will turn off the KEEP WARM FEATURE.

11

Stir in 1 CUP SOUR CREAM and mix well. (If you want it a little creamier add another cup of sour cream).

12

Serve and enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

chicken chicken chili Instant Pot Instant Pot Soups Soup Recipes

Instant Pot BBQ Chicken Sandwich

Wondering what to fix for lunch or dinner? Here is a quick and easy recipe for a yummy BBQ chicken sandwich that you can make in the Instant Pot. You can also use canned chicken for an even quicker meal.

If you are not familiar with or have not used a pressure cooker, do not fear. (The memory of my mother telling me of her experience of one exploding in her kitchen kept me from using a pressure cooker for a long time). However, as most of you know, I’ve gotten over that fear and have been using the Instant Pot for many years and LOVE IT!

I have been whipping up all kinds of recipes in the Instant Pot. The shredded chicken recipe is one of my favorites and it works great for this BBQ chicken sandwich and for a lot of other recipes. In this post, I show you how easy it is to make shredded chicken in the Instant Pot.

Cook up a batch and shred it, let it cool and then I put it in zip bags for other meals or snacks.

Instant Pot BBQ Chicken Sandwich

Yesterday I was contemplating what I could fix for lunch. I wanted something healthy, not fast food and I didn’t have much time. Then I remembered that I had cooked up a batch of shredded chicken the other day and had it in the refrigerator. I also remembered that I had frozen some homemade BBQ sauce. So I was able to throw these sandwiches together in no time at all.

Instant Pot BBQ Chicken Sandwich

A quick and easy recipe for a yummy BBQ chicken sandwich that you can make in the Instant Pot.

Prep Time10 min
Cook Time10 min
Total Time20 min

Course
- Main Course
- Condiments and Sauces

INGREDIENTS

- Shredded chicken (Canned chicken can also be used)
- Homemade BBQ Sauce
- Bun (I like to use Torta Rolls from Costco)
- Provolone Cheese
- Horsey Sauce (optional) 2 Tablespoons Mayo, 2 teaspoons horseradish

INSTRUCTIONS

1

Cook chicken breasts and shred with a fork.

2

BBQ CHICKEN SANDWICH Combine shredded chicken and sauce in a medium saucepan.

3

Make optional Horsey Sauce. (2 TB mayo, 2 teaspoons horseradish)

4

Slice the buns in half and toast in the toaster or oven.

5

Place the meat on the toasted bun and add a slice of cheese (optional)

Put it all together, add a fresh green salad, a few chips and you are good to go. A yummy complete meal in no time at all.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

chicken CHICKEN SANDWICH Instant Pot

Instant Pot Chicken Philly: A Tender Delicious Sandwich

When it comes to a Chicken Philly Sandwich, this is the best I’ve ever tasted! What’s even better is that it was a snap to make in the Instant Pot!

This is very similar to the Philly Steak recipe that I posted a while back. So if you prefer chicken over beef, this is a great option! There are times when I make a pot of steak Philly and a pot of chicken Philly. That’s the beauty of having two pots.

The combination of tender chicken, sautéed onions, peppers and provolone on a crunchy hoagie roll, is sure to please!

If you don’t have an Instant Pot, you can make this in a crock pot. However, it may take you a little longer, like 6 hours longer. I love my Instant Pot.

Instant Pot chicken Philly Sandwich ingredients

2-2 1/2 lbs chicken (4 breasts or 2 breast and 3 thighs)
2 onions, sliced

3 bell peppers, sliced (red, green or yellow) Buy organic if possible, as these are on the dirty dozen list.
2 cloves garlic, minced
1 cup chicken broth
8 oz mushrooms, sliced (this hand food slicer works is the best)
3 Tablespoons Homemade Italian mix or 1 package Italian Dressing mix
1 tsp salt
1/2 tsp black pepper
provolone cheese slices
tomato sliced (optional)
6 hoagie rolls

Chicken Philly Instructions:

Mince garlic
Slice the onions, mushrooms and bell peppers. I love this mushroom chopper.
Reserve the mushrooms and half the onions and peppers to sauté later
Place all the ingredients, EXCEPT the mushrooms, 1/2 the onion and pepper mixture, and the cheese and rolls into the Instant Pot.
Place lid on the pot, flip valve for pressure setting and press “MANUAL”.
Adjust time to 20 minutes ( 30 minutes if the chicken is frozen)
When the beeper sounds, use the Quick Release method.
Remove the chicken onto a plate and shred using two forks.
Place the shredded chicken back into the pot to sit while you prepare the vegetables.
Sauté the remaining onions and peppers until lightly cooked.
Cut the rolls open and place the rolls on a cookie sheet.
Top the bread with a dollop of meat mixture and a slice of cheese.
Broil for a few minutes until bubbly.
Add onions, tomatoes and peppers.

This is a 1/2 beef and 1/2 chicken Philly.

If you like dipping your sandwich, the juice leftover in the pan makes a great au jus.

Enjoy!

Instant Pot Chicken Philly

Jan Howell

When it comes to a Chicken Philly Sandwich, this is the best I’ve ever tasted! What’s even better is that it was a snap to make in the Instant Pot!

Prep Time20 min
Cook Time20 min
Total Time40 min
Yield6
Serving Size1 sandwich
Meta LabelLabel Value

Course
- Main Course
- Instant Pot
- Chicken
- Sandwich
Cooking Method
- Instant Pot

INGREDIENTS

4 chicken breasts
2 onions, sliced
3 bell peppers, sliced (red, green or yellow)
2 cloves garlic, minced
1 cup chicken broth
8 oz mushrooms, sliced
3 Tablespoons Homemade Italian mix or 1 package Italian Dressing mix
1 tsp salt
1/2 tsp black pepper
6 provolone cheese slices
tomato sliced (optional)
6 hoagie rolls

INSTRUCTIONS

1

Mince garlic

2

Slice the onions, mushrooms and bell peppers. I love this mushroom chopper.

3

Reserve the mushrooms and half the onions and peppers to saute later

4

Instant Pot Chicken Philly

Place all the ingredients, EXCEPT the mushrooms, 1/2 the onion and pepper mixture, and the cheese and rolls into the Instant Pot.

5

Place lid on the pot, flip valve for pressure setting and press “MANUAL”.

6

Adjust time to 20 minutes ( 30 minutes if the chicken is frozen)

7

When the beeper sounds, use the Quick Release method.

8

instant pot chicken philly

Remove the chicken onto a plate and shred using two forks.

9

Place the shredded chicken back into the pot to sit while you prepare the vegetables.

10

Sauté the remaining onions and peppers until lightly cooked.

11

Cut the rolls open and place the rolls on a cookie sheet.

12

Top the bread with a dollop of meat mixture and a slice of cheese.

13

Broil for a few minutes until the cheese is bubbly.

14

Instant Pot Chicken Philly

Add onions, tomatoes and peppers.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

chicken chicken philly Instant Pot shredded chicken

Shredded Chicken Taco Bowl : Instant Pot

You gotta love a meal that you can prepare all in ONE POT, right? This shredded chicken taco bowl recipe is a one pot wonder that you can whip up in a snap. With simple ingredients and the use of the beloved Instant Pot, this Mexican dish will become one of your go-to dinner favorites.

Ingredients for shredded Chicken Taco Bowls

Chicken Breasts – 2 large or 4 small (If using large chicken breasts, cut them in half)

Chicken broth or water (broth makes it a little more flavorful)
Long Grain, or Jasmine Rice – 2 cups washed and drained
Black Beans – 1 15 oz. can, drained and rinsed

Frozen Corn – 2 cups
Salsa – 2 cups

Taco Seasoning – 1 -2 packages or 1/4 – ½ cup bulk seasoning ( depending on how spicy you like it)
Cilantro (optional)
Chopped Olives (optional) Love this slicer!!!
Cheddar Cheese – grated
Sour Cream or Greek Yogurt (optional) We love to use our homemade Greek Yogurt in place of sour cream!
Tomatoes, chopped (optional)

Instructions

Pour one cup of the broth or water into the Instant Pot pan.
Place the chicken into the pot on top of the broth.
Sprinkle the taco seasoning on top of that.

4. Add the beans, corn and rice.

5. Pour the salsa in and the remaining broth or water.

6. Press the “MANUAL” button and adjust time to 12 minutes.******If using frozen chicken, set time for 14 minutes.

7. When the beeper sounds, continue to “NATURAL RELEASE” for 6 minutes.

8. After 6 minutes release any remaining pressure and carefully remove lid.

9. Find the chicken in the bottom of the pan and remove to a plate.

10. Using two forks shred the chicken into bite size pieces or shreds.

11. Add the chicken back into the pot and stir to disperse the chicken evenly.

12. Serve immediately. Top with optional toppings (cilantro, tomatoes, chopped olives, shredded cheese and sour cream).

Yummy, Yum!!

This makes a great gathering meal for friends and family.

Enjoy!

Shredded Chicken Taco Bowl : Instant Pot

You gotta love a meal that you can prepare all in ONE POT, right? This shredded chicken taco bowl recipe is a one pot wonder that you can whip up in a snap.

Prep Time10 min
Cook Time18 min
Total Time28 min

Cuisine
- Mexican
Course
- Main Course
Cooking Method
- Instant Pot
- shredded chicken taco bowl

Ingredients

- Chicken Breasts – 2 large or 4 small (If using large chicken breasts, cut them in half)
- Chicken broth or water (broth makes it a little more flavorful)
- Long Grain, or Jasmine Rice – 2 cups washed and drained
- Black Beans – 1 15 oz. can, drained and rinsed
- Frozen Corn – 2 cups
- Salsa – 2 cups
- Taco Seasoning – 1 -2 packages or 1/4 – ½ cup bulk seasoning ( depending on how spicy you like it)
- Cilantro (optional)
- Chopped Olives (optional) Love this slicer!!!
- Cheddar Cheese – grated
- Sour Cream or Greek Yogurt (optional) We love to use our homemade Greek Yogurt in place of sour cream!
- Tomatoes, chopped (optional)

INSTUCTIONS

1

Pour one cup of the broth or water into the Instant Pot pan.

2

Place the chicken into the pot on top of the broth.

3

Sprinkle the taco seasoning on top of that.

4

Add the beans, corn and rice.

5

Pour the salsa in and the remaining broth or water.

6

Press the “MANUAL” button and adjust time to 12 minutes.******If using frozen chicken, set time for 14 minutes.

7

When the beeper sounds, continue to “NATURAL RELEASE” for 6 minutes.

8

After 6 minutes release any remaining pressure and carefully remove lid.

9

Find the chicken in the bottom of the pan and remove to a plate.

10

Using two forks shred the chicken into bite size pieces or shreds.

11

Add the chicken back into the pot and stir to disperse the chicken evenly.

12

Serve immediately. Top with optional toppings (cilantro, tomatoes, chopped olives, shredded cheese and sour cream).

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

chicken Instant Pot shredded chicken taco bowl

Whole Roasted Chicken – Instant Pot

Cooking a delicious, flavorful tender roasted chicken has never been easier than in the Instant Pot. Who would have thought that you could roast a chicken in a pressure cooker and have it turn out so fabulously? I didn’t until about a year ago when I found the “Jack Pot”. Pun intended! I am still loving the Instant Pot 7-in-1 pressure cooker and want to share with you yet another way to use it.

I have been cooking a whole chicken quite frequently, usually once a week. Sometimes I use the meat for soups, enchiladas, tacos, sandwiches or just eat plain with steamed vegetables and (if my husband is lucky) mashed potatoes and gravy. This recipe does leave some great drippings to make a nice gravy or a gelatin base for soups and other dishes.

What I like about roasting a chicken is that you can change it up and flavor it different ways. Sometimes I put the usual spices on it, and other times I switch it out with some other herbs and spice blends that I will include in this post.

Prep Time: 10 minutes

Cook Time: 45 minutes total

Roasted Chicken Ingredients

1 whole – 4 lb. organic chicken
1 Tablespoon Coconut Oil
1½ cups Bone Broth or water can be substituted (use only 1/2 – 1 cup water if using a non-organic chicken)
1 tsp. dried thyme
1 tsp. paprika
¼ tsp. freshly ground black pepper
½ tsp. sea salt
3-4 cloves garlic, minced
other desired seasoning and spices

Roasted Chicken Instructions

In a small bowl, combine paprika, thyme, garlic, salt, and pepper

Rub half of the seasoning mixture over outside of the bird
Turn on the saute setting on the Instant Pot and add the coconut oil
Once the oil is heated, add chicken, breast side down and cook 6-7 minutes until browned
Flip the chicken over so the breast is on top and apply the rest of the seasoning on the breast
Add broth to the side of the pan to avoid washing away the rub from the chicken
Lock pressure cooker lid and press the cancel button to reset for pressure cooking

Press “Poultry” and set for 40 minutes on high pressure.
Let the pressure cooker release naturally

When pressure has released, remove the chicken from the pressure cooker and let stand covered with foil for 5 minutes before carving.

Add some mashed potatoes or mashed cauliflower, some steamed broccoli and you have a yummy meal.

Save the drippings to put over your potatoes. I don’t even thicken it for gravy, but you can.

Spice Blends

Here are a few spice blends to try. Blend them up and store in little glass jars or labeled zip bags. These blends are a great way to add a little spice to any meat or dish.

Indian Spice Blend

2 T onion powder
1 tsp black pepper2 tsp garam masala
2 tsp coriander
1/2 tsp cinnamon
1 tsp sea salt
1/2 tsp red pepper flakes

Italian spice blend

1 tsp of each

oregano
basil
rosemary
thyme
sage

Greek spice blend

2 T lemon juice
1 tsp salt
2 T oregano
1 T garlic powder
2 tsp black pepper

Savory Spice Blend

2 T fresh chopped rosemary leaves
3 garlic cloves, minced
1 tsp onion powder
sprinkle of paprika to your liking
1 tsp sea salt

Enjoy!

Whole Roasted Chicken – Instant Pot

Cooking a delicious, flavorful tender roasted chicken has never been easier than in the Instant Pot. Who would have thought that you could roast a chicken in a pressure cooker and have it turn out so fabulously?

Prep Time10 min
Cook Time45 min
Total Time55 min

Course
- Main Course
Cooking Method
- Instant pot

Ingredients

- 1 whole – 4 lb. organic chicken
- 1 Tablespoon Coconut Oil
- 1½ cups Bone Broth or water can be substituted (use only 1/2 – 1 cup water if using a non-organic chicken)
- 1 tsp. dried thyme
- 1 tsp. paprika
- ¼ tsp. freshly ground black pepper
- ½ tsp. sea salt
- 3-4 cloves garlic, minced
- other desired seasoning and spices

Indian Spice Blend

- 2 T onion powder
- 1 tsp black pepper2 tsp garam masala
- 2 tsp coriander
- 1/2 tsp cinnamon
- 1 tsp sea salt
- 1/2 tsp red pepper flakes

Italian spice blend

1 tsp of each
- oregano
- basil
- rosemary
- thyme
- sage

Greek Spice Blend

- 2 T lemon juice
- 1 tsp salt
- 2 T oregano
- 1 T garlic powder
- 2 tsp black pepper

Savory Spice Blend

- 2 T fresh chopped rosemary leaves
- 3 garlic cloves, minced
- 1 tsp onion powder
- sprinkle of paprika to your liking
- 1 tsp sea salt

INSTUCTIONS

1

In a small bowl, combine paprika, thyme, garlic, salt, and pepper

2

Rub half of the seasoning mixture over outside of the bird

3

Turn on the sauté setting on the Instant Pot and add the coconut oil

4

Once the oil is heated, add chicken, breast side down and cook 6-7 minutes until browned

5

Flip the chicken over so the breast is on top and apply the rest of the seasoning on the breast

6

Add broth to the side of the pan to avoid washing away the rub from the chicken

7

Lock pressure cooker lid and press the cancel button to reset for pressure cooking

8

Press “Poultry” and set for 40 minutes on high pressure.

9

Let the pressure cooker release naturally

10

When pressure has released, remove the chicken from the pressure cooker and let stand covered with foil for 5 minutes before carving.

11

Enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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chicken healthy eating Instant Pot pressure cooker recipes

Yummy Shredded Chicken – INSTANT POT

Shredded chicken is one of my “go-tos’ when it comes to fixing dinner. You can use it in so many recipes. I found a way to make up a batch of yummy, savory shredded chicken in a SNAP using the INSTANT POT. I get so excited about this little gadget, (I use it every day), that I have to share with you all these fun ways to use it.

This method of cooking chicken breast has won me over. It always comes out moist, tender and so flavorful. It is so easy and quick to make, that I occasionally make up a batch for lunch. I steam some veggies to go with it and I am good to go. Just as quick as getting in the car and driving to a fast food joint, and MUCH healthier.

Ingredients:

4 lbs chicken breasts or 18 chicken tenders (approximately 6 breasts)
1/2 c water or chicken broth
1 tsp salt
1/2 tsp pepper

Instructions:

Add all of the ingredients to the Instant Pot.
Press the “poultry” button then using the plus symbol add 5 minutes for a total of 20 minutes. If you are using frozen meat, add another 5 minutes for tenders and 10 minutes for breasts.
Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).
Place the chicken onto a plate or cutting board and let it cool for a few minutes.
Use two forks to shred.
Store the chicken in an air-tight container with some of the liquid to help keep the meat moist.

I like to freeze the chicken in quart-size freezer bags for those crazy nights when I don’t have a lot of time.

This shredded chicken is so good, that you can just eat it plain, or use it in one of your favorite recipes. Here are some of my favorite ways to shred chicken.

What I love about the Instant Pot vs. a regular pressure cooker is that I can just program it for what I need it to do, and walk away. I don’t have to stick around in the kitchen waiting for it to get up to pressure. Oh, I am learning how to do so much with this thing. Last week I made homemade vanilla yogurt. It was so delicious! It was the best yogurt I have ever had. I will post about that the next time I make some.

Yummy Shredded Chicken – INSTANT POT

Jan Howell

Yummy, savory shredded chicken in a SNAP using the INSTANT POT.

Prep Time5 min
Cook Time20 min
Total Time25 min
Ready in30
Yield8 servings
Serving Size1/2 lb
Meta LabelLabel Value
Meta LabelLabel Value
Meta LabelLabel Value

Course
- Main Course
Cooking Method
- Instant Pot
- Pressure Cooker
Attribute Label
- Attibute Values
Attribute Label
- Attibute Values

INGREDIENTS

- 4 lbs chicken breasts or 18 chicken tenders (approximately 6 breasts)
- 1/2 c water or chicken broth
- 1 tsp salt
- 1/2 tsp pepper

INSTUCTIONS

1

Add all of the ingredients to the Instant Pot. Flip the valve to the pressure position.

2

Press the “poultry” button then using the plus symbol add 5 minutes for a total of 20 minutes.

**If you are using frozen meat, add another 5 minutes for tenders and 10 minutes for breasts.

3

Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).

4

Place the chicken onto a plate or cutting board and let it cool for a few minutes.

5

Use two forks to shred the chicken.

6

Store the chicken in an air-tight container with some of the liquid to help keep the meat moist.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

chicken Instant Pot pressure cooker shredded chicken

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Instructions

The Best Sesame Crusted Chicken Tenders Recipe

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Jan Howell

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Ingredients Curried Chicken Salad Wraps

Optional Additions:

Instructions Curried Chicken Salad Wrap

Putting the Curried Chicken Wraps Together

Curried Chicken Salad Wrap Recipe // Super Quick and Delicious Meal

The golden raisins and creamy curry sauce mixed with bright shredded carrots and grilled chicken is the perfect mix to stuff inside a steamy tortilla.

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Instant Pot Creamy White Chicken Chili Recipe // Simple and Delicious

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Instant Pot BBQ Chicken Sandwich

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Instant Pot chicken Philly Sandwich ingredients

Chicken Philly Instructions:

Mince garlic

Slice the onions, mushrooms and bell peppers. I love this mushroom chopper.

Reserve the mushrooms and half the onions and peppers to sauté later

Place all the ingredients, EXCEPT the mushrooms, 1/2 the onion and pepper mixture, and the cheese and rolls into the Instant Pot.

Place lid on the pot, flip valve for pressure setting and press “MANUAL”.

Adjust time to 20 minutes ( 30 minutes if the chicken is frozen)

When the beeper sounds, use the Quick Release method.

Remove the chicken onto a plate and shred using two forks.

Place the shredded chicken back into the pot to sit while you prepare the vegetables.

Sauté the remaining onions and peppers until lightly cooked.

Cut the rolls open and place the rolls on a cookie sheet.

Top the bread with a dollop of meat mixture and a slice of cheese.

Broil for a few minutes until bubbly.

Add onions, tomatoes and peppers.

Instant Pot Chicken Philly

When it comes to a Chicken Philly Sandwich, this is the best I’ve ever tasted! What’s even better is that it was a snap to make in the Instant Pot!

Jan Howell

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Ingredients for shredded Chicken Taco Bowls

Instructions

Pour one cup of the broth or water into the Instant Pot pan.

Place the chicken into the pot on top of the broth.

Sprinkle the taco seasoning on top of that.

4. Add the beans, corn and rice.

5. Pour the salsa in and the remaining broth or water.

6. Press the “MANUAL” button and adjust time to 12 minutes.******If using frozen chicken, set time for 14 minutes.

7. When the beeper sounds, continue to “NATURAL RELEASE” for 6 minutes.

8. After 6 minutes release any remaining pressure and carefully remove lid.

9. Find the chicken in the bottom of the pan and remove to a plate.