This dump and cook Instant Pot savory chicken recipe is super simple and delicious. Using boneless chicken breast meat or thighs, this dish is great for meal prep and batch cooking, it’s Whole30, gluten-free and paleo-friendly and you can serve it in a variety of ways. It’s a must-have Instant Pot chicken recipe!
This savory chicken is the easiest Instant Pot poultry recipe you’ll ever make, and given the simplicity, you’ll be surprised by how tasty it is. It might look like plain cooked chicken but there is more to it than you think.
When it comes to savory (or savoury), the word is used to describe when something is full of flavor and tasty and is the opposite of sweet. It’s usually salty, and sometimes also piquant or spicy, with a good hint of umami flavor. Think savory = flavory.
So, for this Instant Pot savoury chicken, we looked at how do we make the meat very tasty without adding too many ingredients so that it remains a very simple recipe. We opted for simple but tasty ingredients like garlic, onion powder, chicken stock and soy sauce (or coconut aminos).
WHY MAKE THIS INSTANT POT SAVORY CHICKEN
Our recipe tester and photographer Carly Harmon of Craving Harmony gave this recipe a go in her Instant Pot and here is her feedback:
“The chicken was SO good! The garlic powder plus the onion powder definitely gave the dish that savory flavor you were looking for. The chicken cooked fine. I did change the recipe to just include chicken breast. The original one had both chicken breast and thighs. It’s much easier (and tastes great) to just use one or the other.”
You can serve this savory chicken over rice, legumes or pasta, or over cauliflower rice like Carly did. It’s a great recipe to use in meal prep and batch cooking as you can reuse the cooked chicken in many ways: in wraps, salads, and sandwiches, or stirred into quick fried rice, zhoozhed up with a simple sauce or added to soups for extra protein.
Get inspired by more Instant Pot chicken breast recipes here.Print
This dump and cook Instant Pot savory chicken recipe is super simple and delicious. It’s great for meal prep and batch cooking, it’s Whole30, gluten-free and paleo friendly and you can serve it in a variety of ways. It’s a must-have Instant Pot chicken recipe!
1 + 1/2 cups water
1 cube chicken stock, crumbled
2 teaspoons garlic powder (or 1 large clove of garlic crushed)
2 teaspoons onion soup mix or onion powder
1 tablespoon soy sauce or Tamari (coconut aminos for paleo/Whole3o)
2 tablespoons lemon juice
2 lb diced boneless chicken meat (combination of chicken breast and thighs)
Optional: ½ teaspoon chilli flakes or powder or 1 teaspoon hot sauce (for a little kick)
1 teaspoon corn starch or tapioca flour (to thicken the broth)
1/3 cup chopped scallions (green and white part)
1/3 cup chopped cilantro
Add all of the ingredients to the inner pot of the Instant Pot and stir through.
Place and lock the lid and set to Manual, HIGH for 15 minutes. The pressure will take about 5 minutes or so to build up and then the cooking will begin. Once cooked, use the quick release method to let off the pressure.
Open the lid and stir in the cornstarch or tapioca powder to thicken the sauce. You can mix the cornstarch with a tablespoon of water first. If it looks like there is too much liquid, you can pour some of it out first (chicken does release a bit of juice) but it might be nice as the sauce.
Finally, stir in the chopped scallions and top with fresh cilantro.
For this Instant Pot recipe, you can use boneless chicken breast and thigh meat or just chicken breast. This recipe could also work with chicken drumsticks or wings and you can finish them in the oven with a little BBQ or honey soy sauce brushed over the top.
- Serving Size: 150 g of chicken
- Calories: 204
- Sugar: 1 g
- Sodium: 302.1 mg
- Fat: 4.5 g
- Saturated Fat: 1 g
- Carbohydrates: 3.5 g
- Fiber: 0.3 g
- Protein: 35.3 g
- Cholesterol: 110.7 mg