Instant Pot Speedy Chicken

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This Instant Pot speedy chicken is amazingly fast to make and get dinner on the table. It is also made with things that you probably keep on hand too.

The first thing that makes it so speedy to to make this chicken is that you use chicken tenderloins. If you don’t have chicken tenderloins, you could cut chicken breasts into tender sized pieces. The size makes it faster to cook this Instant Pot speedy chicken.

I put the tenders in the Instant Pot, then toss it with a little olive oil. Then you combine the spices together. You need onion powder, garlic powder, smoked paprika, dried oregano, black pepper, and kosher salt. You want to mix this all together and sprinkle it over the chicken. Then give the chicken a toss to evenly coat it with the spice mixture.

Next, you will add a little chicken broth to the pot. Then, you are going to put the lid on and set the Instant Pot to cook on high pressure for for 4 minutes. Now allow for a natural pressure release for 5 minutes. Then manually remove any remaining pressure.

Remove the chicken from the pot and set aside on a plate. Then mix the cornstarch and water in with the juices that remain in the pot. Turn the Instant Pot on to sauté mode and cook until the juices thicken to make a sauce. urn off sauté mode and mix in the sour cream and lemon juice. Place the chicken back in the pot to toss in the sauce and serve.

Here is what you need to make the
Instant Pot Speedy Chicken


Instant Pot Speedy Chicken

Real Mom Kitchen

4 from 1 vote
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Prep Time 10 minutes
Cook Time 4 minutes
NP Release 5 minutes
Total Time 19 minutes
Course chicken
Cuisine American
Servings 4 -6 servings
Calories 222 kcal


  • 12 chicken tenderloins about 20 oz
  • 1 Tbsp olive oil
  • ¾ tsp onion powder
  • ¾ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp dried oregano
  • ¼ tsp black pepper
  • ¾ tsp kosher salt
  • ½ cup chicken broth
  • 1 Tbsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 Tbsp sour cream


  • Place chicken into Instant Pot. Drizzle the chicken with olive oil and toss to coat.
  • In a small bowl, mix the onion powder, garlic powder, paprika, oregano, pepper and salt. Sprinkle over the chicken and toss so it is evenly coated with the seasonings. Pour in the broth.
  • Place the lid on and make sure the valve is set to seal. Cook on manual/pressure cook button to 4 minutes. When time is up allow for a natural pressure release for 5 minutes and then manually vent to remove any remaining pressure. Remove the chicken from the pot and set aside.
  • In a small bowl, mix the 1 Tbsp cornstarch with 1 Tbsp water together until smooth. Turn Instant Pot on to sauté mode. Stir the cornstarch mixture into the pot to thicken the juices. Once it has thickened turn off the pot.
  • Stir in the lemon juice and sour cream. Place the chicken back in the Instant Pot and toss to coat with the sauce. Serves 4-6.


Serving: 1 serving | Calories: 222kcal | Carbohydrates: 3g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 721mg | Potassium: 585mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Let us know how it was!

This recipe is adapted from 365 Days of Slow + Pressure Cooking.

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