Instant Pot Chicken Tenders Recipes

If you’re like me and need a go-to dinner that takes less than 20 minutes and doesn’t involve standing over a stove  these Instant Pot chicken tenders are it. They come out juicy, perfectly seasoned, and super versatile. Toss them into salads, wraps, rice bowls, or just dip ’em in your favorite sauce.

They’re a staple in my house  especially on nights when I just don’t want to think about dinner too much.

Why These Chicken Tenders Are a Lifesaver

• Ready in under 20 minutes
  
• Super juicy — not dry or rubbery
  
• Easy to season however you like
  
• Great for meal prep, sandwiches, and wraps
  
• Kid-friendly, freezer-friendly, stress-free

Read also:

Instant Pot Chicken Curry (Rich, Creamy, and So Easy!)

Easy Instant Pot Chicken Pot Pie

Ingredients You’ll Need

• 1.5 lbs chicken tenders (or sliced chicken breasts)
  
• 1 tbsp olive oil
  
• 1/2 tsp garlic powder
  
• 1/2 tsp onion powder
  
• 1/2 tsp paprika
  
• 1/2 tsp salt
  
• 1/4 tsp black pepper
  
• 1/2 cup chicken broth or water
  
• Optional: a squeeze of lemon or splash of hot sauce

How to Make Chicken Tenders in the Instant Pot

Step 1 – Season Your Chicken
In a bowl, toss the chicken tenders with olive oil, garlic powder, onion powder, paprika, salt, and pepper. You want them evenly coated for maximum flavor.

Step 2 – Add to the Instant Pot
Pour in the chicken broth, then place the tenders inside. You can lay them in gently or use a trivet — either works!

Step 3 – Pressure Cook
Close the lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes.

Step 4 – Natural Release (Briefly)
Let the pressure naturally release for 5 minutes, then do a quick release.

Step 5 – Serve or Store
You’re done! Serve right away or slice and refrigerate for up to 4 days.

Tips for Perfect Chicken Tenders

• Use a meat thermometer — they’re done at 165°F, but often get there a bit sooner.
  
• No fresh tenders? Use sliced chicken breasts or even frozen tenders (increase cook time to 8 minutes).
  
• Want sauce? After cooking, remove the chicken and simmer the broth with a little cornstarch to make a quick gravy.
  
• Make it spicy: Add chili flakes or a splash of buffalo sauce before pressure cooking.

FAQ

Can I use frozen chicken tenders?
Yes, just increase pressure cook time to 8 minutes and skip the sauté or seasoning step until after cooking.

Can I brown them first?
Sure! Use the sauté function to get some color before pressure cooking.

What sauces go well with this?
Buffalo, ranch, honey mustard, BBQ — basically anything you love works here.

Can I shred them?
Absolutely. They’re soft enough to shred for tacos, wraps, or rice bowls.