Name: Instant Pot Speedy Chicken
Prep time: 10 min
Cook time: 4 min
Total time: 19 min
Ingredients: 12 chicken tenderloins (about 20 oz); 1 Tbsp olive oil; 3/4 tsp onion powder; 3/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/4 tsp dried oregano; 1/4 tsp black pepper; 3/4 tsp kosher salt; 1/2 cup chicken broth; 1 Tbsp cornstarch; 1 tsp fresh lemon juice; 1 Tbsp sour cream

This Instant Pot Speedy Chicken lives up to its name, getting a delicious dinner on the table in incredibly little time! What makes it even better is that it relies on ingredients you likely already have stocked in your pantry and fridge, making it a perfect last-minute meal solution.

A key factor in this recipe’s lightning-fast cook time is the use of chicken tenderloins. Their smaller, uniform size allows them to cook through quickly and evenly under pressure. If chicken tenderloins aren’t on hand, no worries! You can easily substitute boneless, skinless chicken breasts by simply cutting them into similar, tenderloin-sized pieces. This ensures that the chicken cooks just as fast, keeping your dinner timeline on track.

For a truly satisfying meal, this delightful chicken pairs beautifully with classic comfort sides like creamy mashed potatoes or a hearty baked potato, allowing the rich flavor of the sauce to be fully savored. Alternatively, serve it alongside a fragrant rice pilaf for a lighter, yet equally satisfying, option, or balance the meal with a crisp, refreshing side salad for a vibrant contrast.

Ingredients for Instant Pot Speedy Chicken

CHICKEN TENDERLOINS (ABOUT 20 OZ)
OLIVE OIL
ONION POWDER
GARLIC POWDER
SMOKED PAPRIKA
DRIED OREGANO
BLACK PEPPER
KOSHER SALT
CHICKEN BROTH
CORNSTARCH
LEMON JUICE
SOUR CREAM

Instructions for Instant Pot Speedy Chicken

Prep the Chicken: Place your chicken pieces directly into the Instant Pot (pressure cooker). Drizzle with olive oil and toss to ensure each piece is lightly coated.

Season Generously: In a small bowl, combine the onion powder, garlic powder, paprika, oregano, pepper, and salt. Sprinkle this seasoning mixture evenly over the chicken, then toss again until every piece is well coated. Pour in the chicken broth.

Pressure Cook: Secure the lid on your Instant Pot and ensure the valve is set to sealing. Cook on Manual (or Pressure Cook) for just 4 minutes.

Release Pressure: Once the cooking time is complete, allow a natural pressure release for 5 minutes. After 5 minutes, carefully move the valve to venting for a quick release to remove any remaining pressure. Once the pin drops, you can safely remove the lid. Take the cooked chicken out of the pot and set it aside.

Thicken the Sauce: In a small bowl, whisk together the 1 tablespoon of cornstarch with 1 tablespoon of water until you have a smooth slurry. Turn your Instant Pot to Sauté mode. Stir the cornstarch mixture into the flavorful juices in the pot. Continue to stir gently until the sauce thickens to your desired consistency, then turn off the pot.

Finish & Serve: Stir in the lemon juice and sour cream until fully combined. Return the cooked chicken to the Instant Pot and toss it gently to coat it completely with the creamy sauce.

Frequently Asked Questions

Can I use frozen chicken tenderloins for this recipe?
While this recipe is designed for fresh chicken tenderloins for maximum speed, you can use frozen. However, you’ll need to increase the pressure cook time. For frozen chicken tenderloins, you’ll likely need to cook for 6-8 minutes on high pressure, followed by the 5-minute natural release. Always ensure chicken reaches an internal temperature of 165°F (74°C).

I don’t have chicken tenderloins. How should I cut chicken breasts to substitute?
If using boneless, skinless chicken breasts, slice them lengthwise into pieces that are roughly the size and thickness of chicken tenderloins (about 1.5 inches wide and 4-5 inches long, or similar in general size to a larger tenderloin). This will help ensure they cook evenly and quickly in the short pressure cook time.

Can I skip the cornstarch slurry?
The cornstarch slurry is what thickens the delicious pan juices into a rich sauce. If you prefer a thinner, broth-like sauce, you can skip it. However, for that creamy, coated chicken experience, it’s highly recommended!

Can I add vegetables to this recipe?
Absolutely! This chicken would be delicious with added vegetables. You could stir in some frozen peas, corn, or diced cooked carrots at the very end when you add the sour cream and lemon juice, just to heat them through. For firmer vegetables like broccoli florets, you might add them after the pressure cooking is done, then put the lid back on (without sealing) for a few minutes while the sauce thickens, allowing them to steam.