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Try these 10 Healthy Chicken Recipes in an Electric Pressure Cooker or Crock Pot for juicy shredded chicken breasts with a variety of bold flavors! These freezer friendly Instant Pot or Slow Cooker chicken recipes are great for healthy meal prepping.

Healthy Electric Pressure Cooker Chicken Recipes

Healthy Electric Pressure Cooker Chicken Recipes bring so much flavor and variety to chicken breasts and are perfect for your new favorite kitchen appliance. Did you just get a new Instant Pot or Crock Pot Express as a gift? Perhaps you bought one last year and it is sitting in the closet collecting dust because you just don’t know what to do with it. Most likely if you own a power pressure cooker, you are like myself and it lives on your counter top because you use it so often!

Electric Pressure Cookers are a fantastic kitchen appliance for making quick, easy and super tender meat. They also work great for chicken dinner ideas, air fryer egg rolls, buffalo chicken wrap, Thai crunch salad and so much more!

Pressure Cooker Chicken Recipes

I am sharing my favorite 10 Healthy Electric Pressure Cooker Chicken Recipes that can also be made in the Crock Pot. They are delicious go-to recipes you will make again and again. Serve them with a side of rice, top a pizza crust, make a sandwich or use them to make a quick soup. The serving ideas for these easy chicken recipes are endless!

The best part of all, is that whether you make a single batch or multiple varieties, these freezer-friendly chicken recipes freeze up great for last minute meals at another time. If you are looking for another great resource for meal planning, be sure to check out this free Printa ble Meal Planner Calendar.

Pressure Cooker Chicken Breast Recipes

You can prep these Pressure Cooker Chicken Breast Recipes in a matter of minutes. Simply toss the meat liquid and spices in the Instant Pot. You will have tender shredded chicken breasts ready in less than 30 minutes. It really doesn’t get any better than that.

No more thawing the chicken breasts in your microwave last minute, which results in rubbery and unevenly cooked meat. If you don’t own an Instant Pot, you can make all of these chicken recipes in your Crock Pot for a simple set it and forget it meal.

Healthy Pressure Cooker Recipes

For those of you who are new to an electric pressure cooker, be sure to check out my Tips and Tricks for the Perfect Pressure Cooker or Crock Pot Shredded Chicken at the end which answers lots of common questions.

*NOTE* These recipes are intended for a 5qt or 6qt electric pressure cooker. If you are using a larger 8qt pressure cooker, you will need to increase the amount of liquid.

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Italian Chicken

Recipe Importer Test #1

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Example

Ingredients

1 tbsp olive oil

Instructions

Add 1 tbsp of salt

Nutrition Information

Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g

Garlic & Onion Chicken Serving Suggestions:

Serve on a bed of rice or pasta.
Make a Chicken Salad Sandwich.
Add to your dinners or casseroles that call for pre-cooked chicken. (Chicken Pot Pie Casserole)
Make Chicken Salad Stuffed Avocados.
Make a soup with the chicken, mirepoix (chopped onion, celery and carrots), chicken broth and noodles.
Add to your favorite salad.
Make Creamy Chipotle Chicken Tomato Soup.
Add to a grilled cheese.

Tips and Tricks for the Perfect Shredded Chicken Recipe

These cooking times are for small to average size chicken breasts. If you are cooking huge chicken breasts (12 oz. or larger), increase the cooking time in your Instant Pot by 5-10 minutes. For the Crock Pot, add 1-2 additional hours of cooking time.
There is no need to add additional water to these recipes. Each recipes has the roughly 1 cup minimum required by an Instant Pot.
If you need to make less chicken, do the following;
- Pressure Cooker Chicken – reduce the amount of chicken to 1lb and remove 1 full cup of liquid from the Instant Pot before adding the shredded chicken back instead of the 2/3 cup it calls for to remove.
- Crock Pot Chicken – reduce the amount of chicken to 1lb and don’t add the additional 1/2 cup of liquid it calls for.
To make more chicken, do the following;
- Pressure Cooker Chicken – increase the amount of chicken to 3 or 4lb and don’t remove any liquid from the Instant Pot. You can optionally increase the amount of vegetables if desired.
- Crock Pot Chicken – increase the amount of chicken to 3 or 4lb and add 1 extra cup of liquid.

Chicken Recipe Tips (Cont’d)

Freeze leftover chicken in resealable freezer bags for easy last minute meals.
If you freeze your prepared chicken recipe and want to thaw it later, break it into large chunks and place it in a small metal or glass bowl. Place the bowl on the trivet in your Instant Pot with 1 cup of water in the bottom of the pot. Cook on high pressure for 3 minutes with a quick release and it should be thawed and heated through nicely!
Use the reserved liquid from the Instant Pot recipes when making rice for added flavor. It also works great for soup bases. If you don’t need it right away, freeze it for later.

Leftover broth from Pressure Cooker Chicken Recipes

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Le Petit Gâteau

There are a few ingredients that set these cupcakes apart:

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A vanilla bean
- Using a bean gives the cupcakes a strong vanilla flavor. If you don’t have a bean, you can leave it it off without adjusting any other ingredients. The recipe will still be amazing, just not as strongly-flavored.
Both butter and oil
- Cupcakes that are made with only only oil lack the flavor that butter provides; using only butter, they can end up being too dense and not moist enough. The combination ends up giving a perfect flavor and texture.
Sour cream
- Sour cream adds a little extra fat to the recipe and a slight tang. Yogurt works perfectly as a substitute for sour cream.
Cake Flour
- Using cake flour instead of all-purpose flour produces a lighter crumb.

Notes

Use any mild vegetable oil for this recipe. I’ve used canola oil, generic vegetable oil, and safflower oil. While I love using flavored oils in baking, keep in mind that they will change the flavor of the recipe. You can experiment with using non-neutral oils and try baking with pistachio oil, for example, to get a totally different taste.

While I am a huge fan of vanilla bean paste, I have not noticed any improvement to the cupcakes when I use it in the batter. Use normal vanilla extract here and save the expensive paste for your buttercream.

How It’s Made

If you’re a beginner baker, stop here and first take a minute to read my post on how to make cupcakes. It covers some of the basics and offers up a lot of tips. I also recommend that you get yourself some essential baking tools.

Preheat your oven to 350 F before beginning.

First, scrape the inside of a vanilla bean (the seeds) into sugar and thoroughly mix everything up. Using this vanilla sugar will give the cupcakes a strong flavor and you’ll end up with visually appealing vanilla bean specks all over!

Scraping a vanilla bean on a cutting board to make vanilla sugar

Whisk together the vanilla sugar with the rest of the dry ingredients (cake flour, baking powder, baking soda, and salt) in the bowl of a stand mixer. If you don’t have a stand mixer, you can use an electric hand mixer or even mix by hand.

Tip: If you don’t have cake flour, you can substitute all-purpose flour in equal amounts; the cupcakes will end up a little bit denser. Cake flour is a finely milled delicate flour and it is best for desserts that are lighter and airier.

Whisking dry ingredients together in a glass bowl

Mix in the butter.

Adding unsalted butter to dry ingredients

Whisk together the wet ingredients in a separate bowl. These include sour cream, oil, eggs, and vanilla extract.

Mix wet ingredients into dry ingredients.

Tip: It’s very important to not over-mix the batter at this point. Mix until just combined. A cupcake with an over-mixed batter will end up squat and dense – something you definitely don’t want here. (See my post on overmixing cake batter for more information.)

Cupcake batter in the bowl of a stand mixer with the blade lifted

Add milk to the batter, again mixing until just combined. This cupcake batter is very thin – almost liquid.

Tip: While whole milk will provide the richest flavor, any milk you have in the house will work fine.

Fill liners just over halfway full. The easiest way to fill the liners is with an ice cream scoop.

Using a scoop to fill cupcake liners with batter

Bake for 14 minutes or until done. You can check for doneness by inserting a toothpick into the center of a cupcake; it should come out dry to indicate doneness.

Remove the cupcakes from the tins immediately and set on the counter or a cooling rack to cool.

Expert Tips and FAQs

Baking Tips

Always make sure your ingredients are at room temperature. This will help them to better incorporate into the batter.

Because everyone’s oven is just a bit different and your liners may be a slightly different size than mine, I highly recommend that you bake a test cupcake before baking your whole batch of vanilla cupcakes. Read my FAQ on filling liners to learn all about how and why you should do this.

Frosting Ideas

You can frost these with any frosting that you choose. Here are some of my suggestions:

For the full experience, I suggest using vanilla buttercream frosting. This makes them perfect birthday cupcakes, but you could also decorate them like flowers and turn them into a gorgeous cupcake bouquet!
If you prefer the contrast of vanilla and chocolate, then you can’t go wrong with chocolate buttercream or chocolate cream cheese frosting.
Try a super easy sweetened condensed milk buttercream if you want your frosting to have a subtle caramel taste.
For an Italian twist, try my silky smooth Italian meringue buttercream or fluffy and irresistible tiramisu frosting.
If you like fruity toppings, try strawberry whipped cream frosting.
Cookie dough frosting is always a fun choice!

Tip: Top with maraschino cherries or Luxardo cherries for the perfect iconic look!

Storage

Keep cooled, frosted cupcakes in large Tupperware-style airtight containers. Food safety experts recommend that anything frosted with whipped cream, buttercream, cream cheese, or ganache should be refrigerated.

While I always keep cupcakes frosted with whipped cream or ganache in the refrigerator, I often keep my buttercream and cream cheese cupcakes on the counter. Do so at your own risk.

If you know you’ll need to store your cupcakes for more than 3-4 days, these can be frozen without a problem. If you want to use whipped cream frosting, do not frost them until after removing from the freezer; other types of frosting can be frozen right on top of them. Also, be sure to store these in an airtight container to avoid freezer burn.https://9ebe877ae76cf9568e498257ac9fad7a.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html

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Always return cupcakes to room temperature before serving.

FAQs

Why is the batter so thin?

Unlike cookie dough, this batter should be thin – almost liquid – to yield a light end result. I thin out the batter in this recipe with whole milk.Can I leave out the vanilla bean?

Yes; I do this all of the time and they’ll still taste great!Can I use vanilla bean paste instead of the vanilla bean?

I don’t find that the paste adds as much flavor as the bean. If you don’t have a bean, I suggest leaving it off and sticking with the recipe as written.Can I use all-purpose flour instead of cake flour?

Yes! The cupcakes will just be slightly more dense.What kind of liners do you recommend?

Grease-proof liners are the only ones that will hold their design and color when baked. Confectionery House makes some of my favorite liners.Why did these come out a little gummy?

Be careful not to overmix the batter. That can cause gumminess.Can you make this recipe in other sizes, like as a cake?

You can easily convert this recipe to mini cupcakes. You will end up with about twice as many. The bake time will reduce to about 10 minutes.

If you make these as jumbo cupcakes, you will make half as many and the bake time will increase to about twenty minutes.

This recipe also makes the best cake recipe! You’ll simply need to adjust the baking time. All of the details are in my vanilla cake post.

You can also use this recipe along with your favorite frosting to make cake pops or cake truffles!

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