Instant Pot Garlic Chicken

It hits you first with the warmth – that mellow, cozy scent of slowly cooking garlic, softened onions, rich broth drawing it all together… and something a little bit lemony, a little sweet from the tomatoes maybe, tucked underneath. The Instant Pot hisses softly in the corner, like it’s letting you in on a secret—that dinner happens fast, but comfort can still take its time. This Instant Pot Garlic Chicken isn’t flashy, but it’s the kind of recipe you make once, then again the next week, because somehow you just sort of crave it without meaning to. Somehow it tastes like someone took the time to cook for you.

Why You’ll Crave It

• No-fuss, one-pot magic—hands-free cooking that feels oddly luxurious
• The chicken turns out impossibly tender, kind of like it was slow-simmered all day
• Garlic, tomatoes, and cumin come together into this rich, homey flavor base that makes you want seconds right away
• Preps in just 15 minutes—so it’s perfect for those evenings when the day’s already pulling you thin
• Healthy, filling, but still a little indulgent, especially with that warm broth pooling on your plate

The first time I made this, I accidentally doubled the garlic—and now I always do. Not even sorry.

What You’ll Need

• Chicken breast: 2 pounds, boneless and skinless, cut into thick chunks (or whole, if you prefer to shred later)
• Olive oil: 2 tablespoons, for a soft sauté and a little richness
• Garlic: 4 cloves, minced (or be generous—garlic isn’t a place to be shy)
• Onion: 1 medium, chopped, yellow or sweet works best
• Bell pepper: 1, diced—red if you want some color, green if you like things sharper
• Chicken broth: 1 cup, low-sodium if you’re watching salt
• Diced tomatoes: 1 can (14.5 ounces), with the juice—it adds body to the sauce
• Cumin: 1 teaspoon, gives it that warm, earthy thing without being overpowering
• Paprika: 1 teaspoon, smoked or sweet depending on your mood
• Salt: 1 teaspoon, adjust at the end to your taste
• Black pepper: 1/2 teaspoon, gives just a hint of heat
• Fresh cilantro: handful, chopped for garnish (skip it if you must, but it really brightens everything)

Easy How-To

Sauté the base

Set your Instant Pot to Sauté and let it warm while you chop your garlic and onion. Add the olive oil, swirl it around, then toss in the onion and pepper. Once they start softening—like 3, maybe 4 minutes—sprinkle in the garlic. Cook just until it smells amazing and things begin to sizzle gently. Don’t let the garlic brown. Pause and breathe it in if no one’s watching.

Layer in the flavor

Stir in cumin and paprika and let them warm up in the oil for a moment. That’s what wakes them up. Then add your chicken—just nestle the pieces in, no need for neatness. Pour in the can of diced tomatoes and then the broth. Season with salt and pepper. Little stir, nothing crazy. Secure the lid, switch to Pressure Cook on high, and set it for 10 minutes.

Let it rest (but not too long)

When the timer beeps, let it sit for 5 minutes for a soft natural release, then vent the rest. Open the lid and be ready—it smells like you’ve been cooking for hours. Taste the broth and adjust if it needs a pinch more salt. Stir gently to coat everything in that warm, garlicky sauce. Sprinkle with fresh cilantro if you’re using it. And that’s dinner.

Good to Know

• If you forget to thaw the chicken… it’s fine. Just add a few more minutes (usually 5-7) and be patient with the pressure build-up
• Sear fans: you can brown the chicken before pressure cooking for deeper flavor, but honestly? I often skip it and don’t miss it
• Cooking while hungry? That garlic-onion moment might make you snack—it’s okay, I usually do too

Serving Ideas

• Wonderful over basmati or jasmine rice, especially with a spoon to catch every bit of the broth
• Stuff it into warm pita bread with greens for a cozy wrap that drips a little (in the best way)
• Or just pair with roasted veggies and call it pure balance on a plate

Top Tricks

• Let the garlic sit for 10 minutes after chopping – it boosts its natural sulfenic compounds, which is where the magic (and the health benefits) live
• Always taste the sauce before serving—sometimes it just wants a splash of lemon juice or a big pinch of salt to come alive

Frequently Asked Questions

Can I use frozen chicken for this recipe?

Yes, totally. The Instant Pot handles frozen meat like a champ—just increase the cook time to 15 minutes and be patient with the pressure build. Just make sure the chicken pieces aren’t stuck together in a giant frozen block.

What if I don’t have diced tomatoes?

Crushed will work in a pinch—just be a bit lighter on the broth, since crushed tends to create a thicker sauce. Or even fresh tomatoes if they’re ripe, though I’d sauté them first for depth.

How can I make it spicier?

Toss in a pinch of chili flakes, or a diced jalapeño with the onion. Even a teaspoon of cayenne at the sauté step if you’re feeling bold.

Can I use thighs instead of breasts?

Absolutely—they’re a little juicier and more forgiving. Boneless thighs work beautifully here, same timing more or less. Just trim the extra fat if you’re not into that.

Is it meal-prep friendly?

Very. The flavors deepen after a day in the fridge, and it reheats beautifully. Just don’t forget a drizzle of olive oil when warming it up again—it brings the texture back to life.