10+ Delicious Instant Pot Gluten-Free Chicken Recipes

As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.

What if you could whip up a delicious, gluten-free chicken dish in a fraction of the time? With over 10 Instant Pot recipes at your fingertips, you can transform your weeknight dinners and impress guests effortlessly. From zesty chicken tacos to creamy garlic chicken, these meals cater to diverse tastes and dietary needs. Let's explore how simple ingredients can lead to rich flavors in your kitchen.

Key Takeaways

• Quick and easy chicken tacos are flavorful and gluten-free, perfect for busy weeknights with customizable toppings.
• BBQ chicken thighs are juicy and tender, making them an ideal gluten-free option for gatherings or weeknight meals.
• Creamy garlic chicken and rice is a one-pot gluten-free dish that combines rich flavors and is easy to prepare in the Instant Pot.
• Spicy instant pot chicken curry features aromatic spices and is gluten-free, served beautifully with rice or gluten-free naan.
• Honey mustard chicken and vegetables offer a sweet and tangy gluten-free meal, easily customizable based on available ingredients.

Quick and Easy Instant Pot Chicken Tacos

Quick and Easy Instant Pot Chicken Tacos are a fantastic way to enjoy a flavorful meal without spending hours in the kitchen. This recipe is perfect for busy weeknights or when you're craving a delicious Mexican-inspired dish.

The Instant Pot not only speeds up the cooking process but also locks in moisture and flavor, resulting in tender chicken that can be easily shredded and served in your favorite taco shells.

With a handful of simple ingredients, you can whip up these tacos in no time. Serve them with your favorite toppings like avocado, salsa, cheese, or fresh cilantro for a complete meal that everyone will love.

Plus, this recipe is gluten-free, making it suitable for various dietary needs while still being packed with flavor.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 packet taco seasoning (gluten-free)
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Corn or flour tortillas (gluten-free if needed)
• Optional toppings: avocado, cheese, salsa, cilantro

Cooking Instructions:

1. Start by turning on your Instant Pot and selecting the "Sauté" function. Add the olive oil and diced onion, cooking until the onion becomes translucent, about 2-3 minutes.

Stir in the garlic and cook for an additional minute until fragrant.

2. Add the chicken breasts to the pot, followed by the chicken broth, taco seasoning, and diced tomatoes. Make sure the chicken is submerged in the liquid.

Close the lid of the Instant Pot, ensuring the valve is set to "Sealing." Select the "Manual" or "Pressure Cook" function and set the timer for 10 minutes.

3. Once the cooking time is up, allow for a natural pressure release for about 5 minutes, then carefully switch the valve to "Venting" to release any remaining pressure.

Open the lid and shred the chicken using two forks. Mix the shredded chicken with the sauce in the pot, and season with salt and pepper to taste.

For the best results, consider letting the shredded chicken sit in the sauce for a few minutes before serving to allow the flavors to meld.

Serve the chicken in warmed tortillas and top with your favorite ingredients. Enjoy your delicious, homemade gluten-free chicken tacos!

Creamy Garlic Chicken and Rice

Creamy Garlic Chicken and Rice is a delightful dish that brings together tender chicken, fluffy rice, and a rich, creamy sauce infused with garlic. This comforting meal is perfect for busy weeknights or leisurely family dinners, as it can be prepared in the Instant Pot, saving you time while still delivering a gourmet experience.

With a few simple ingredients and minimal prep time, you'll have a delicious one-pot meal that everyone will love. This recipe isn't only gluten-free but also packed with flavor thanks to the combination of garlic and herbs.

The beauty of cooking in an Instant Pot is that it locks in moisture and flavor, resulting in juicy chicken and perfectly cooked rice. Whether you serve it with a side of steamed vegetables or a fresh salad, this dish is sure to satisfy your taste buds and leave you feeling nourished.

Ingredients:

• 1 lb chicken thighs (boneless, skinless)
• 1 cup long-grain white rice (gluten-free)
• 1 cup chicken broth (gluten-free)
• 1 cup heavy cream
• 4 cloves garlic (minced)
• 1 onion (chopped)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste

Cooking Instructions:

1. Start by setting your Instant Pot to the "Sauté" mode. Add the olive oil, and once it's hot, sauté the chopped onion until translucent.
2. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
3. Season the chicken thighs with salt, pepper, thyme, and parsley, then add them to the pot. Sear the chicken for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
4. Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Stir in the rice and then place the seared chicken on top.
5. Close the lid, seal the vent, and cook on high pressure for 10 minutes. Once done, let the pressure release naturally for 5 minutes before performing a quick release.
6. Remove the chicken from the pot and stir in the heavy cream. Return the chicken to the pot and mix everything until well combined. Allow it to sit for a few minutes to thicken before serving.

Extra Tips:

For added flavor, consider marinating the chicken in some garlic and herbs for a few hours before cooking. You can also customize this recipe by adding vegetables like peas or spinach during the final few minutes of cooking for extra nutrition and color.

Ultimately, keep in mind that the thickness of the cream can be adjusted; for a lighter version, you can substitute half-and-half or low-fat cream. Enjoy your creamy garlic chicken and rice!

Spicy Instant Pot Chicken Curry

Spicy Instant Pot Chicken Curry is a delightful dish that brings the warmth and flavors of traditional Indian cuisine right to your kitchen. The Instant Pot makes this dish not only quick to prepare but also guarantees that the chicken remains tender and infused with spices. Perfect for a weeknight dinner or an impressive meal for guests, this curry is sure to satisfy your taste buds while catering to those with gluten sensitivities.

This recipe combines the hearty goodness of chicken with a rich and aromatic sauce filled with spices such as garam masala, turmeric, and cayenne pepper. Served with steamed rice or gluten-free naan, it's a mouthwatering meal that can be made in just under an hour. Get ready to indulge in a bowl of comforting curry that's both spicy and satisfying.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish

Cooking Instructions:

Begin by setting your Instant Pot to the sauté function. Add the vegetable oil and allow it to heat up. Once hot, add the chopped onion and cook until translucent, about 3-4 minutes.

Stir in the minced garlic and ginger, cooking for another minute until fragrant. Add the chicken pieces to the pot, followed by the curry powder, garam masala, turmeric, cayenne pepper, and salt. Stir well to coat the chicken with the spices.

Next, pour in the coconut milk and stir to combine everything. Close the lid of the Instant Pot, making sure the valve is set to sealing. Select the manual or pressure cook option and set the timer for 10 minutes.

Once the cooking time is complete, allow for a natural release for 5 minutes before carefully switching the valve to venting to release any remaining pressure. Open the lid, give the curry a good stir, and garnish with fresh cilantro before serving.

Extra Tips:

For an even deeper flavor, consider marinating the chicken in the spices and coconut milk for a couple of hours before cooking.

You can also add vegetables like bell peppers, spinach, or peas to the curry for added nutrition and color. Adjust the level of spiciness by modifying the amount of cayenne pepper, and feel free to experiment with additional spices to personalize the dish to your liking. Enjoy your cooking adventure!

Lemon Herb Chicken and Quinoa

Lemon Herb Chicken and Quinoa is a delightful and nutritious dish that brings vibrant flavors and wholesome ingredients together. This meal isn't only gluten-free but also packed with protein and essential nutrients, making it perfect for a healthy dinner.

The zesty lemon combined with fragrant herbs enhances the chicken's natural flavors while the quinoa serves as a hearty base that complements the dish beautifully.

Cooking this dish in your Instant Pot is a breeze, allowing you to enjoy a wholesome meal with minimal effort. The pressure cooking method locks in all the flavors and moisture, resulting in tender chicken and fluffy quinoa.

Perfect for busy weeknights or meal prep, Lemon Herb Chicken and Quinoa is sure to become a family favorite!

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 1 ½ cups chicken broth
• 1 lemon, juiced and zested
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Begin by seasoning the chicken breasts with salt, pepper, oregano, and thyme. In the Instant Pot, set it to sauté mode and heat the olive oil. Once hot, add the seasoned chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
2. Pour the rinsed quinoa into the Instant Pot, followed by the chicken broth, lemon juice, and lemon zest. Stir to combine, then place the seared chicken breasts on top of the quinoa mixture. Close the lid, seal the vent, and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes before performing a quick release to release any remaining pressure.

Extra Tips:

For added depth of flavor, consider marinating the chicken in the lemon juice and herbs for a couple of hours before cooking.

You can also customize the dish by adding your favorite vegetables, such as spinach or bell peppers, during the final few minutes of cooking.

Finally, remember to fluff the quinoa gently with a fork before serving to achieve the perfect texture. Enjoy your delicious Lemon Herb Chicken and Quinoa!

BBQ Chicken Thighs

Using the Instant Pot allows for infusing the chicken with flavor while ensuring it stays juicy and tender. The high-pressure cooking method speeds up the cooking time, making it ideal for busy weeknights or impromptu gatherings.

Serve these BBQ chicken thighs with a side of coleslaw or rice for a complete meal that will leave your guests asking for seconds.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup gluten-free BBQ sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup chicken broth

Cooking Instructions:

1. Start by seasoning the chicken thighs with garlic powder, onion powder, smoked paprika, salt, and pepper. Set aside.
2. Turn the Instant Pot to the sauté setting and add the olive oil. Once hot, place the chicken thighs skin-side down in the pot and sear for about 4-5 minutes until golden brown. Flip and sear the other side for an additional 4 minutes.
3. Remove the chicken from the pot and pour in the chicken broth, scraping the bottom to deglaze. Return the chicken to the pot and pour the BBQ sauce over the top.
4. Close the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes before performing a quick release to release any remaining pressure.

Extra Tips:

For an extra layer of flavor, consider marinating the chicken thighs in your favorite gluten-free BBQ sauce for a few hours before cooking. This can enhance the taste and help tenderize the meat even further.

Additionally, if you like a crispy skin, you can place the cooked chicken thighs under the broiler for a few minutes after cooking in the Instant Pot to get that perfect crispiness.

Enjoy your effortlessly delicious BBQ chicken thighs!

Instant Pot Chicken Enchiladas

Instant Pot Chicken Enchiladas are a quick and delicious way to enjoy a classic Mexican dish without the hassle of traditional cooking methods. Using the Instant Pot, you can infuse flavors into the chicken while ensuring it remains tender and juicy. This recipe isn't only gluten-free but also customizable; you can add your favorite toppings and sides to make it your own.

In just under an hour, you can have a satisfying meal ready for your family or guests. With the right blend of spices and ingredients, these enchiladas will be a hit at any dinner table. Perfect for weeknight meals or entertaining, they're sure to become a go-to recipe in your kitchen.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 cup gluten-free chicken broth
• 1 can (10 oz) enchilada sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 8 gluten-free corn tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• Optional toppings: sour cream, avocado, cilantro

Instructions:

1. Start by placing the chicken breasts in the Instant Pot. Pour in the chicken broth and add the enchilada sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes.
2. Once the cooking time is complete, allow for a natural release for 10 minutes before manually releasing any remaining pressure. Remove the chicken from the pot and shred it using two forks. Mix the shredded chicken with a portion of the sauce in the pot.
3. While the chicken is cooling slightly, warm the corn tortillas in a dry skillet or microwave to make them pliable. To assemble the enchiladas, spoon some of the chicken mixture onto a tortilla, sprinkle with cheese, and roll it up. Place the rolled enchiladas seam-side down in the Instant Pot. Pour any remaining sauce over the top and sprinkle with additional cheese. Close the lid and set to cook on high pressure for 5 minutes, followed by a quick release.

For the best results, make sure to warm the corn tortillas before filling them; this helps prevent tearing. Additionally, feel free to adjust the level of spice by adding jalapeños or using a spicier enchilada sauce. You can also prepare the chicken mixture in advance and assemble the enchiladas just before cooking to save time. Enjoy your delicious, gluten-free Instant Pot Chicken Enchiladas!

Honey Mustard Chicken and Vegetables

Honey Mustard Chicken and Vegetables is a delicious and nutritious dish that combines tender chicken with a sweet and tangy honey mustard sauce, along with an array of colorful vegetables. Cooking this meal in an Instant Pot not only saves time but also locks in moisture and flavor, resulting in a dish that's both satisfying and easy to prepare.

Whether you serve it over rice, quinoa, or simply enjoy it on its own, this meal is perfect for a busy weeknight or a cozy family dinner.

This recipe is naturally gluten-free, making it an excellent choice for those with dietary restrictions. The combination of honey and mustard creates a delightful glaze that pairs perfectly with the chicken, while the vegetables add texture and nutrition.

You can customize the veggies based on your preferences or what you have on hand, ensuring that this dish becomes a staple in your kitchen.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 cups mixed vegetables (carrots, bell peppers, broccoli)
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup chicken broth

Cooking Instructions:

1. Start by seasoning the chicken thighs with garlic powder, onion powder, salt, and pepper. In a mixing bowl, combine the honey and Dijon mustard to create the sauce. Set aside.
2. Turn your Instant Pot to the sauté function and add olive oil. Once heated, add the seasoned chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
3. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This will add extra flavor to your dish. Add the mixed vegetables and place the seared chicken on top. Drizzle the honey mustard sauce over everything.
4. Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 8 minutes. Once the cooking time is complete, allow for a natural release for about 5 minutes, then perform a quick release to let out any remaining steam.

For best results, consider marinating the chicken in the honey mustard mixture for a few hours or overnight before cooking. This will enhance the flavors and tenderness of the meat.

Additionally, feel free to add other vegetables like zucchini or green beans based on your family's preferences. Enjoy your meal and the ease of cleanup that the Instant Pot provides!

Italian Chicken and Peppers

Italian Chicken and Peppers is a delightful dish that brings together the vibrant flavors of Italy in a gluten-free, one-pot meal. The combination of tender chicken, colorful bell peppers, and aromatic herbs makes this recipe not only delicious but also visually appealing.

Perfect for a busy weeknight dinner or a cozy weekend meal, this dish can be cooked effortlessly in an Instant Pot, allowing you to enjoy the tasty flavors without the fuss of traditional cooking methods.

This recipe is versatile and can be customized to your taste preferences. Feel free to adjust the types and colors of bell peppers used or add in your favorite Italian herbs to elevate the flavor profile. Serve it over gluten-free pasta, rice, or even zoodles for a healthy twist. With minimal prep time and straightforward cooking instructions, you'll have a hearty meal ready in no time.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 onion, sliced
• 3 bell peppers (red, yellow, green), sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Cooking Instructions:

1. Begin by setting your Instant Pot to the sauté function. Add the olive oil and let it heat up. Once hot, add the sliced onion and sauté for about 2-3 minutes until they become translucent.
2. Next, add the minced garlic and sauté for an additional minute until fragrant.
3. Add the sliced bell peppers to the pot and cook for another 2-3 minutes, stirring occasionally. Push the vegetables to the side and place the chicken breasts in the center of the pot.
4. Season the chicken with salt, pepper, oregano, and basil. Pour the diced tomatoes over the chicken and vegetables.
5. Close the lid of the Instant Pot, ensuring the steam valve is set to sealing. Select the manual setting and cook on high pressure for 10 minutes.
6. Once the cooking time is complete, allow the pressure to naturally release for 5 minutes, then perform a quick release to let out any remaining steam. Carefully open the lid and check that the chicken is cooked through and the peppers are tender.

Extra Tips:

For an even richer flavor, consider marinating the chicken in olive oil, garlic, and herbs for a few hours before cooking.

Additionally, you can thicken the sauce by removing the chicken and using the sauté function again to reduce the liquid before serving. This dish also freezes well, so feel free to make a larger batch and store leftovers for a quick meal later on.

Enjoy your Italian Chicken and Peppers with a sprinkle of fresh basil for that extra burst of flavor!

Teriyaki Chicken With Broccoli

Teriyaki Chicken with Broccoli is a delightful and nutritious dish that brings together the savory flavors of teriyaki sauce and the freshness of broccoli. Cooking it in an Instant Pot not only saves time but also guarantees that the chicken remains tender and juicy while the broccoli retains its vibrant color and crunch.

This dish is perfect for a weeknight dinner or meal prep, and it pairs beautifully with rice or quinoa. The combination of sweet and salty teriyaki sauce enhances the natural flavors of the chicken, while the broccoli adds a satisfying crunch and a wealth of nutrients.

In just a matter of minutes, you can have a complete meal that your whole family will enjoy. Plus, it's gluten-free, making it suitable for those with dietary restrictions. So, let's plunge into this easy-to-follow recipe!

Ingredients:

• 1 pound boneless, skinless chicken thighs or breasts
• 2 cups broccoli florets
• 1/2 cup gluten-free teriyaki sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Salt and pepper, to taste
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon water (optional, for thickening)

Cooking Instructions:

1. Start by seasoning the chicken with salt and pepper. Set your Instant Pot to the sauté function and add the sesame oil. Once hot, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

Next, add the chicken to the pot and sear on both sides for about 2-3 minutes each until browned.

2. Pour the gluten-free teriyaki sauce over the chicken, making sure it's well-coated. Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. After the cooking time is up, do a quick release of the pressure.

Carefully remove the chicken and set aside. Add the broccoli florets to the pot, close the lid, and cook on high pressure for an additional 2 minutes. Perform a quick release again.

3. If you prefer a thicker sauce, mix cornstarch and water in a small bowl until smooth, then stir this mixture back into the pot with the sauce and heat on sauté mode until thickened, stirring constantly.

Extra Tips:

For an even more flavorful dish, consider marinating the chicken in the teriyaki sauce for a few hours before cooking. Additionally, you can add other vegetables like bell peppers or snap peas to the mix for added color and nutrition.

If you prefer a spicier kick, a sprinkle of red pepper flakes can bring an exciting twist to the dish. Enjoy your delicious teriyaki chicken with broccoli!

Coconut Lime Chicken Soup

Coconut Lime Chicken Soup is a revitalizing and comforting dish that combines the rich flavors of coconut milk with the zesty brightness of lime. This recipe is perfect for a quick weeknight dinner or a cozy weekend meal, and it's incredibly easy to prepare in the Instant Pot.

The tender chicken, vibrant veggies, and fragrant herbs come together to create a soup that's both nourishing and satisfying. This gluten-free dish isn't only delicious but also packed with nutrients, making it a great option for those seeking healthier meal choices.

The aromatic blend of spices and the creaminess of the coconut milk will leave you feeling full and fulfilled. Serve it with a side of rice or crusty gluten-free bread for a complete meal that everyone will love.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (13.5 oz) coconut milk
• 4 cups chicken broth (gluten-free)
• 1 cup bell peppers, diced
• 1 cup carrots, sliced
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons lime juice
• 1 tablespoon fish sauce (optional)
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Cooking Instructions:

1. Begin by setting your Instant Pot to the sauté function. Add a splash of oil, followed by the chopped onion, garlic, and ginger. Sauté for about 3 minutes until fragrant and the onion becomes translucent.
2. Next, add the diced bell peppers and sliced carrots to the pot, stirring to combine. Season with salt, pepper, and turmeric. Place the chicken breasts on top of the vegetables. Pour in the coconut milk and chicken broth, ensuring the chicken is submerged.
3. Secure the lid on the Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for about 5 minutes, then switch to quick release to release any remaining pressure. Carefully remove the chicken and shred it using two forks. Return the shredded chicken to the pot, add lime juice, and fish sauce if using. Stir well and adjust seasoning if necessary.

Extra Tips:

To enhance the flavor of your Coconut Lime Chicken Soup, consider adding fresh herbs like basil or mint for an aromatic twist.

You can also adjust the level of spice by incorporating red pepper flakes or a dash of hot sauce if you prefer a little heat. This soup stores well in the refrigerator for up to three days, making it a great option for meal prep.

Enjoy with a sprinkle of fresh cilantro and a squeeze of lime juice right before serving for an extra burst of flavor!

Instant Pot Chicken Chili

Using the Instant Pot not only speeds up the cooking process but also intensifies the flavors, resulting in a dish that feels like it has been simmering all day.

Serve this chicken chili on its own or with your favorite toppings like avocado, cilantro, or cheese for added flavor and texture. It's great for meal prep or even as leftovers, as the flavors meld together beautifully over time.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes (with juices)
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, cheese, sour cream

Instructions:

1. Begin by setting your Instant Pot to the sauté function. Add a splash of oil and sauté the diced onion and bell pepper for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the chicken breasts to the pot, followed by the black beans, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine all the ingredients.
3. Close the lid of the Instant Pot and make certain the valve is set to sealing. Cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural release for 10 minutes before switching the valve to venting to release any remaining pressure.
4. Once the pressure is released, open the lid and shred the chicken with two forks directly in the pot. Stir to mix everything thoroughly and adjust seasoning if necessary.

Extra Tips:

Feel free to customize your chicken chili by adding extra vegetables such as corn or zucchini for added nutrition.

You can also adjust the level of spiciness by adding diced jalapeños or cayenne pepper. For a thicker chili, you can blend a portion of the beans before adding them to the pot.

Finally, serve with gluten-free cornbread for a satisfying meal that everyone will love!

Garlic Butter Chicken and Potatoes

Garlic Butter Chicken and Potatoes is a delightful and easy-to-make dish that's perfect for a busy weeknight dinner. The Instant Pot helps infuse the chicken with rich flavors while ensuring it remains juicy and tender.

The combination of garlic, butter, and seasonings creates a savory sauce that perfectly coats the chicken and potatoes, making every bite a satisfying experience. This dish isn't only gluten-free but also packed with nutrients, thanks to the addition of potatoes and fresh herbs.

With minimal prep time and the convenience of the Instant Pot, you can enjoy a hearty meal that feels indulgent without spending hours in the kitchen. Prepare to impress your family and friends with this delicious recipe!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pound baby potatoes, halved
• 1/2 cup unsalted butter
• 6 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup chicken broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. Start by seasoning the chicken breasts with salt, pepper, onion powder, paprika, and Italian seasoning. Set aside.
2. Turn on the Instant Pot and select the "Sauté" function. Once hot, add the butter and minced garlic, cooking until fragrant.
3. Add the seasoned chicken breasts to the pot, searing each side for about 3-4 minutes until golden brown.
4. Remove the chicken and set it aside. Pour in the chicken broth, scraping the bottom of the pot to deglaze.
5. Add the halved baby potatoes to the pot, placing the chicken on top. Close the lid, seal the vent, and cook on high pressure for 10 minutes.
6. Once the cooking time is complete, allow for a natural release for 5 minutes, then perform a quick release.
7. Carefully remove the chicken and potatoes, serving them with the delicious garlic butter sauce poured over the top. Garnish with fresh parsley before serving.

Extra Tips:

For an extra layer of flavor, consider marinating the chicken in garlic and herbs for a few hours before cooking. You can also adjust the amount of garlic based on your preference; if you love garlic, feel free to add more!

If you want to make this dish even heartier, consider adding some green beans or carrots along with the potatoes. Remember to adjust the cooking time slightly if you decide to include additional vegetables. Enjoy your meal!

Chicken and Mushroom Risotto

Chicken and Mushroom Risotto is a creamy, comforting dish that brings rich flavors and satisfying textures to your dinner table. Cooking risotto in an Instant Pot is a game-changer, allowing you to achieve the perfect creamy consistency without the need for constant stirring. The combination of tender chicken, earthy mushrooms, and savory broth creates a mouthwatering meal that isn't only gluten-free but also easy to prepare.

This dish is perfect for weeknight dinners or special occasions, as it impresses family and guests alike. Best of all, the Instant Pot notably reduces the cooking time, making it a quick and convenient option. Whether you're a risotto novice or a seasoned pro, this recipe will guide you through creating a delicious Chicken and Mushroom Risotto in no time.

Ingredients:

• 1 lb boneless, skinless chicken breast, diced
• 1 cup Arborio rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 4 cups gluten-free chicken broth
• 1 cup white wine (optional, or additional broth)
• 1 cup grated Parmesan cheese (or nutritional yeast for a dairy-free version)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

Start by setting your Instant Pot to the sauté mode. Add olive oil and let it heat up. Once hot, add the diced chicken and cook until browned on all sides, about 4-5 minutes. Remove the chicken and set it aside.

In the same pot, add onions and garlic, sautéing until they're soft and fragrant, about 2-3 minutes. Next, stir in the sliced mushrooms and cook for an additional 3-4 minutes until they begin to soften.

Add the Arborio rice to the pot, stirring to coat it in the oil and allowing it to toast slightly for about 1 minute. Pour in the white wine (if using) and let it simmer for 1-2 minutes until mostly absorbed. Return the chicken to the pot, followed by the gluten-free chicken broth. Season with salt and pepper.

Close the lid and set the Instant Pot to manual high pressure for 6 minutes. Once the cooking time is up, allow for a natural pressure release for about 10 minutes before performing a quick release. Open the lid and stir in the Parmesan cheese until melted and creamy. Garnish with fresh parsley before serving.

Extra Tips:

For an extra layer of flavor, consider adding herbs such as thyme or rosemary during the sautéing process. You can also substitute the chicken with cooked sausage or shrimp for variation.

If you want a creamier risotto, you can add a splash of cream or additional cheese after cooking. Finally, make sure to adjust your seasoning according to your taste, as some gluten-free broths can be saltier than others. Enjoy your delicious Chicken and Mushroom Risotto!

Frequently Asked Questions

Can I Use Frozen Chicken in These Recipes?

Yes, you can use frozen chicken in these recipes! Just remember to adjust the cooking time, as frozen chicken takes longer to cook. Make sure it reaches the proper internal temperature for safety and tenderness.

How Do I Adapt Recipes for Different Instant Pot Sizes?

When your Instant Pot's a bit more spacious, don't fret! You can adjust cooking times and ingredient amounts. Just remember, larger sizes may require longer cook times to guarantee everything's perfectly tender and delicious.

Are These Recipes Suitable for Meal Prepping?

Yes, these recipes are perfect for meal prepping! You can cook larger batches, store portions in the fridge or freezer, and enjoy convenient, healthy meals throughout the week without sacrificing flavor or quality.

What Sides Pair Well With Instant Pot Chicken Dishes?

You can pair Instant Pot chicken dishes with rice, quinoa, or roasted veggies for a balanced meal. Adding a fresh salad or steamed broccoli also enhances flavors and nutrition, making your dinner both satisfying and delicious.

How Do I Prevent Chicken From Drying Out in the Instant Pot?

Imagine a fortress protecting a treasure; sealing your chicken with seasoning and broth creates that fortress. To prevent drying out, cook on high pressure briefly, then let it rest, ensuring juicy, tender bites await you.