Stuffed peppers are easy, filling, and a family favorite. If you want to make other stuffed peppers, try my ground beef stuffed peppers (a kid favorite) or vegetarian stuffed peppers (with black beans and quinoa).

Ingredients You’ll Need

• 3 bell peppers: red peppers, yellow peppers, green peppers, or orange peppers
• cooking spray for baking the peppers (or more olive oil)
• 1 tablespoon olive oil
• 1/2 cup finely diced white onion
• 3 garlic cloves, minced
• 3 cups cooked, shredded chicken
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon salt + more for baking the peppers
• 8 ounces buffalo sauce (like New Primal, Primal Kitchen, Tessemae’s, Yo Mama’s, or make homemade buffalo sauce)
• 1/2 cup chicken stock or chicken broth (or vegetable broth)
• 2 tablespoons unsalted butter
• 1 1/2 cups cooked white or brown rice
• 3/4 cup shredded cheddar cheese, colby jack cheese, or monterey jack cheese

Equipment Needed

• 11X17 baking dish or sheet pan for baking the stuffed peppers
• large skillet for cooking the buffalo sauce mixture
• foil or a lid for the baking dish

How to Make Step By Step

Preheat the oven to 400F.

Step 1: Cut and Bake the Peppers

Cut the peppers in half, lengthwise, and discard seeds and membranes.

Place the halved peppers in a casserole dish (or sheet pan) and spritz with oil (I use an avocado oil cooking spray). Evenly sprinkle with a couple pinches of salt.

Bake, uncovered, for 15 minutes to soften the peppers.

Step 2: Cook the Buffalo Chicken Filling

Heat a skillet over medium heat and add 1 tablespoon olive oil. Saute the onion until beginning to turn translucent (2-3 minutes). Add garlic and saute a minute more. Add the shredded chicken and seasonings (pepper, paprika, salt) and stir to coat.

Pour in the buffalo sauce, chicken stock, and butter. Allow the butter to melt. Then stir in the cooked rice and mix everything until combined. Remove the from heat.

Step 3: Stuff the Peppers With Filling

By this time, the peppers should be ready after their initial 15-minute bake. Spoon the chicken mixture into the softened peppers. Cover the peppers with a lid or foil.

Step 4: Bake at 350F for 25 Minutes

Reduce the oven to 350F. Bake the covered peppers for 25 minutes.

After 25 minutes, remove the foil and sprinkle the peppers with shredded cheese. Return the peppers to the oven for 5 minutes to melt the cheese.

Serve the peppers with choice of toppings (see below).

Topping Ideas

• Blue Cheese Crumbles or Feta Cheese: After baking the peppers, add 1/4 cup of crumbled blue cheese or feta cheese on top.
• Chopped Green Onion
• Chopped Cilantro or Parsley
• Sour Cream
• Plain Greek Yogurt
• Homemade Ranch Dressing: The peppers have a spicy flavor due to the buffalo sauce. Adding ranch is the perfect combination. Spoon homemade ranch over the peppers after baking. Use the remaining dressing to make salads or pack in the kids’ lunchbox (or for snacking) later in the week.
• Blue Cheese Dressing: Buy or make this classic dressing. It’s also the perfect compliment to the spicy buffalo filling.

What’s the Best Way to Cut The Bell Peppers?

You may use red, yellow, orange, or green bell peppers. There are two ways to cut the peppers…

• Split the Peppers in Half Lengthwise: Cut the peppers in half, then remove the seeds and membrane inside. This is my preferred method. The peppers are cooked on their side. This also makes the stuffed peppers easier to eat.
• Cut Off The Tops: Just below the stem, slice off the top of the peppers. Then scoop out the membranes and seeds. The peppers are cooked “standing up.” This method is best when making stuffed peppers in the slow cooker or Instant Pot.

What Kind of Chicken Should You Use?

This easy recipe is made with pre-cooked, shredded chicken. That’s what makes this recipe such an easy weeknight meal.

Here are a few ways to prep the chicken for this recipe…

What Kind of Rice Should You Use?

Here are a few different ways to prepare the rice for this recipe…

How to Make Low Carb Chicken Stuffed Peppers

If you’re on a low carb diet or carb cycling, you can easily swap out the rice for cauliflower rice (found in the fresh produce aisle or freezer section). Or, make your own cauliflower rice by pulsing cauliflower florets in a food processor for a few seconds until crumbled.

Giving the cauliflower rice a quick saute will give you the best results. Here’s how to make this swap…

• Heat the skillet, add oil, then add the onion, garlic, and 1 1/2 cups cauliflower rice once the skillet is hot.
• Saute for about 5-7 minutes. Then add the remaining ingredients.

Meal Prep Pro Tips

• Cook the chicken (or buy pre-cooked chicken), shred, and store in the fridge for up to 4 days in an airtight container. You may also freeze cooked chicken.
• Cook the rice up to 5 days in advance. I use the Instant Pot to make a big batch of rice on the weekend. Store the rice in an airtight container in the fridge. You can also freeze rice in individual bags so it’s always ready to use.
• Cut the Peppers up to 3 days in advance and store in a bag or airtight container in the fridge.
• Meal Prep Lunch or Dinner: Divide the cooked peppers into meal-prep containers. Store in the fridge for up to 4 days and reheat in the microwave, oven, or toaster oven for lunch or dinner.

Storage & Reheating Tips

Store leftover cooked peppers in an airtight container in the fridge for up to 4 days.

Reheat the peppers in the microwave (2 minutes), in the oven (325F for 8-10 minutes or until warmed), or in a toaster oven. I’ve also been told that you can reheat the peppers in the air fryer, at 300F for about 10 minutes.

How to Freeze Stuffed Peppers

If you want to make the whole recipe and freeze the peppers for a future meal (for busy weeknights, post-baby, etc.), here’s how…

Freeze the unbaked filled peppers (without cheese), then thaw in fridge for 24 hours before baking. Bake the peppers once thawed. Add 5 minutes to the cooking time, then add the cheese as described in the recipe instructions.

What to Serve With Chicken Stuffed Peppers

• leafy green salad
• frozen roasted vegetables (like broccoli or cauliflower)
• fresh roasted vegetables
• roasted potatoes
• cucumber feta salad
• roasted sweet potatoes
• fresh fruit
• fruit salad (variety of fruits tossed together)
• sautéed spinach
• cornbread
• Carrot and celery sticks

Before You Get Started: Ingredients Needed

This soup is the perfect comfort food and it’s made with the simplest of ingredients that you can find at any grocery store. Healthy meals don’t need to be complicated.

• 1 tablespoon extra virgin olive oil
• 3 celery stalks, diced
• 3 medium carrots, diced
• 1/2 medium white onion, diced
• 1 lb white potatoes diced (about 3 medium potatoes), no need to peel
• 8 ounces white mushrooms, sliced or diced
• 2 garlic cloves, minced
• 4 cups chicken broth or chicken stock (or vegetable broth/stock)
• 1 lb boneless skinless chicken breasts (about 2 breasts, depending on size) or boneless skinless chicken thighs
• 2 tsp dried parsley
• 1 1/2 tsp salt (or to taste)
• 1 tsp dried thyme
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper
• 1 cup frozen corn kernels
• 1 cup frozen petite peas
• 1/2 cup heavy cream (or coconut cream or coconut milk from a can)

Equipment Needed

• 6 or 8 Quart Instant Pot for sautéing the veggies and cooking the top
• medium bowl for shredding the chicken after cooking
• 2 forks for shredding the chicken

How to Thicken This Creamy Chicken Soup

The best way to thicken sauces and soups made in the Instant Pot is to make a “cornstarch slurry” and add this slurry after the cooking time is complete. You can do this with either cornstarch or arrowroot starch (a grain-free option).

After the soup is done cooking..

• Whisk 1 tablespoon cornstarch or arrowroot starch with 1 tablespoon water in a small bowl (this makes a “cornstarch slurry”).
• Add the slurry to the soup.
• Turn on the saute mode and heat the soup for about 5 minutes, stirring frequently, until thickened.

How to Store and Reheat

• Store leftover soup in the fridge, in an airtight container, for up to 4-5 days.
• This soup does NOT freeze well due to the dairy.
• Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. This soup is a fantastic option to pack in a thermos for school lunch (or work). Pair the soup with a sandwich, muffin, and/or favorite fruit. See 37 work and school lunch pairings here.

What to Serve With This Delicious Recipe

The only thing this soup is missing is a pie crust. Give this delicious chicken pot pie soup a true pot pie feel by serving it with homemade biscuits (the best comfort food). I’m particularly partial to fluffy einkorn biscuits. Or, make store-bought biscuits. While the soup cooks, bake the biscuits in the oven.

Here are a few more side dish ideas…

Ingredients Needed

• 1 tablespoon extra virgin olive oil
• 3 celery stalks, chopped
• 2 medium carrots, chopped
• 1/2 medium white onion, chopped
• 8 ounces white mushrooms, sliced
• 3/4 cup long grain white rice (uncooked)
• 2 garlic cloves, peeled and minced
• 2 tablespoons lemon juice (about one lemon)
• 1 1/2 teaspoons dried parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lb boneless skinless chicken breasts (about 2 breasts) or boneless skinless chicken thighs
• 6 cups chicken broth or chicken stock
• 1 cup heavy cream (or canned coconut milk or skip for a dairy-free soup)

Equipment Needed

• 6 or 8 Quart Instant Pot for cooking the soup
• Medium Bowl for shredding the chicken
• 2 Forks for shredding the chicken

How to Make Instant Pot Chicken and Rice Soup

You’ll also find a printable version of the ingredients and instructions in the recipe card at the bottom of this article.

Step 1: Saute the Fresh Veggies

Set the Instant Pot to the sauté setting by pressing the saute button. Once hot, add the olive oil. Then add the celery, carrots, and onion. Saute the veggies until translucent and slightly soft. 

Step 2: Add Mushrooms, Rice, Garlic, Lemon Juice, Parsley, and Broth

Add the mushrooms, rice, and garlic to the pot. Stir to combine the ingredients. Add the lemon juice and parsley. Press the Cancel button to turn off the Saute function.

Add the broth to the pot. Use a wooden spoon to scrape the bottom of the Instant Pot, making sure there aren’t any bits left on the bottom.

Step 3: Salt Chicken & Add to the Instant Pot

Season the chicken breasts (or chicken thighs) with salt and pepper. Add the chicken to the pot.

Step 4: Pressure Cook for 10 Minutes

Place the lid on the Instant Pot and set to pressure cook for 10 minutes (Manual, High Pressure). Move the valve on top of the lid to Sealed.

Now, sit back and relax as the Instant Pot cooks the soup for 10 minutes. Keep in mind, it will take a few minutes for the pot to come to pressure before the cooking begins.

Step 5: Natural Release for 10 Minutes

Once the pressure cooking is over, allow the Instant Pot to naturally release the pressure for 10 minutes.

Step 6: Quick Release Remaining Pressure

After 10 minutes, move the steam release valve on top of the lid from Sealed to Venting. The remaining steam in the Instant Pot will quickly pour out (don’t burn your hand).

Step 7: Shred Chicken & Add Cream

Remove the cooked chicken from the soup and place in a medium-size bowl. Use two forks to shred the chicken. Return the shredded chicken to the soup.

Add the heavy cream and taste for seasoning (adding more salt or pepper to taste). Use the Saute function if the soup needs to be heated further after adding the cream. 

What to Serve With The Soup

Instant Pot Chicken Rice Soup can stand alone as a meal or serve it alongside a favorite side dish.

How to Store and Reheat Leftovers

• Store leftover soup in the fridge, in an airtight container, for up to 4-5 days. Due to the dairy, this chicken soup recipe does not freeze well.
• Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. Add more broth (or water) at the time of reheating.

If you love this easy Instant Pot recipe, you’ll love also: Instant Pot chicken fried rice, Instant Pot beef vegetable soup, Instant Pot meatballs and spaghetti sauce, and Instant Pot Spaghetti Bolognese.

Instant Pot Swedish Meatballs are a Quick, Family-Friendly Dinner

Instant Pot recipes are one of the easiest and best ways to get a quick family meal on the table during the busy week. Usually something like a from-scratch chicken soup, Italian meatballs and homemade sauce, or delicious Swedish meatballs would take hours to prepare.

But not with the Instant Pot!

Keeping a few electric pressure cooker recipes in your meal rotation, like today’s easy Instant Pot recipe, is a great way to simplify family meals.

Ingredients Needed

Meatballs

• 1 lb ground beef (85/15 or 90/10 fat content)
• 1 lb ground turkey (93/7 fat content)
• 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs)
• 1/3 cup whole milk (or unsweetened plant-based milk)
• 4 garlic cloves, minced
• 2 tablespoons chopped fresh parsley (or 1½ teaspoons dried parsley)
• 1 teaspoon salt (this is based on taste preference)
• 1/2 teaspoon black pepper
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 2 Tablespoons extra virgin olive oil or avocado oil

Sauce

• 2 cups beef stock or beef broth
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons cornstarch or arrowroot starch
• 2 Tablespoons cold water
• 1/2 cup full-fat sour cream

Equipment Needed

• 6 or 8 Quart Instant Pot or electric pressure cooker of choice to cook the sauce and meatballs
• 1 large bowl for combining the meatball ingredients
• cookie scoop (optional) for forming the meatballs

Step 1: Form the Meatballs

Add all the meatball ingredients (except the olive oil) to a large bowl. Using clean hands, combine the ingredients: ground beef, turkey, panko breadcrumbs, milk, garlic, parsley, salt, pepper, allspice, and nutmeg. Roll the meatball mixture into 1-inch balls, making them tight (approx. 24-30 meatballs).

Step 2: Brown the Meatballs

Set the Instant Pot to the saute function (press the saute button on the front of the Instant Pot). Once hot, add the 2 tablespoons of oil.

Brown the meatballs in a single layer for 2-3 minutes on each side. Remove the meatballs to a plate once brown on each side. Work in batches as not all 24-30 meatballs will fit in the Instant Pot to brown at one time. Once all the meatballs are brown, turn off the saute function on the Instant Pot.

Step 3: Add the Sauce Ingredients to the Instant Pot

Add a splash of the beef broth to the Instant Pot. Use a wooden spoon to stir the sauce and scrape up any of the bits stuck to the bottom of the Instant Pot liner. The bits add great flavor to the sauce! Then add the remaining broth and Worcestershire sauce and gently stir to combine.

Step 4: Return the Meatballs to the Instant Pot

Add all the meatballs to the sauce in the Instant Pot.

Step 5: Cook the Meatballs and Sauce for 8 Minutes

Close the lid on the Instant Pot. Set the valve, located on top of the lid, to Sealed. Turn on the Instant Pot to Manual/Pressure Cook (high pressure) for 8 minutes.

Step 6: Naturally Release Pressure, Then Perform a Quick Release

When the cooking time is up, the Instant Pot will beep. Let the pressure release naturally for 10 minutes (let the Instant Pot sit undisturbed during this time).

Then, after 10 minutes, move the valve on top on the lid from Sealed to Venting. This will release all the remaining pressure/steam from the Instant Pot. Once all the steam has been released, open the lid.

Step 7: Finish Making the Sauce

• Remove the cooked meatballs from the Instant Pot to a clean plate.
• Set the Instant Pot to Saute.
• Add the cornstarch (or arrowroot starch) and water to a small bowl. Whisk the ingredients to create a slurry, then add to the sauce in the Instant Pot. Allow the sauce to thicken with the heat, stirring occasionally, for a few minutes.
• Now it’s time to add the sour cream. If you add the sour cream directly to the hot liquid it will curdle. Instead, temper the sour cream by adding the sour cream to a small bowl, then add a small amount of the hot sauce from the Instant Pot (about 2 tablespoons of the hot liquid). Whisk the mixture, then slowly pour it into sauce, stirring to combine.
• Finally, return the meatballs to the thickened sauce in the Instant Pot.

Now the meatballs and sauce are ready to enjoy!

How to Serve

Serve this Instant Pot Swedish meatballs recipe over cooked egg noodles, mashed potatoes (I love to make Instant Pot mashed potatoes), rice (the Instant Pot is the best way to cook rice), or polenta. You may want to add a side as well; however, you don’t need one.

Pro Cooking Tips

• Avoid the Burn Warning: After using the saute function to brown the meatballs in the Instant Pot, add a small amount of broth and use a wooden spoon to scrape up all the bits that are stuck to the bottom of the Instant Pot liner. Removing the bits from the bottom of the liner will ensure you don’t get a burn notice during the pressure cooking step.
• Make Juicy Meatballs: The higher the fat content in the ground beef, the juicer the meatballs will be. Using 85/15 or 90/10 ground beef will result in the juiciest meatballs. Also, don’t over mix the meatball mixture when combining the ingredients. The milk and breadcrumbs also help to create tender meatballs, so don’t skip these ingredients.
• Check the Sealing Ring: Check the silicone ring that lines the interior of the Instant Pot lid before closing the lid and cooking the sauce and meatballs. It’s easy for this lid to loosen after cooking or in storage. If the ring isn’t on top, the Instant Pot won’t ever come to pressure and cook the food.

Baked Ranch Chicken is The Ultimate Easy Weeknight Meal

On busy weeknights, I rely on recipes that are easy and nourishing. Many times, this means making sheet pan meals or Instant Pot recipes. This baked ranch chicken thighs recipe has become a family favorite meal on busy nights.

Ingredients Needed

To make this recipe, visit the full recipe card with a printable viewing option in the article below.

• 1 ½ tablespoons dried parsley
• 1 ½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• ½ teaspoon dried dill
• 3 tablespoons olive oil, divided
• 3 pounds potatoes, chopped into 1″inch pieces (like Yukon gold or red potatoes)
• 1 red onion, cut into thin wedges
• 4 garlic cloves, peeled and roughly chopped 
• 6-8  boneless skinless chicken thighs

Equipment Needed

• 1 large sheet pan for cooking the chicken and potatoes
• 1 large bowl for mixing the chicken and potatoes with the homemade ranch seasoning (no need for extra bowls, this is one of the easiest ways to minimize dishes)
• 1 small bowl for making the homemade ranch seasoning
• 1 sheet of parchment paper to line the sheet pan (optional)

Step-By-Step Instructions

Preheat Oven: To make this easy chicken recipe, first preheat the oven to 425F. While the oven preheats, proceed with step 1 and 2.

Step 1: Make a Homemade Ranch Mixture

Add all the spices to a small bowl: parsley, garlic powder, onion powder, salt, pepper, and dill. Whisk the ingredients to combine.

Step 2: Season & Bake Potatoes for 20 Minutes at 425F

Add potatoes, onion, and chopped garlic cloves to a large mixing bowl. Drizzle 2 tablespoons of olive oil over the veggies and about half of the DIY seasoning mix. Mix the veggies and seasonings with your hands and pour into a single layer on the sheet pan.

Bake the potatoes for 20 minutes in the hot oven.

Step 3: Trim & Season Chicken

Trim any excess fat hanging from the chicken thighs. Add the chicken to the same large mixing bowl that you used to mix the potatoes and seasonings.

Drizzle 1 tablespoon of olive oil and the remaining seasoning mix over the chicken. Mix with your hands to evenly coat the chicken in the seasonings. Let this mixture rest while the potatoes finish baking.

Recipe Tips

• Use a LARGE sheet pan. The potatoes should have enough space for air to circulate around them during the first 20 minute bake. Then, once the potatoes are pushed to the perimeter of the sheet pan, you’ll need enough room to fit 6-8 chicken thighs in the center of the sheet pan without overcrowding. If you don’t have a large sheet pan, use two medium-size sheet pans: one for the potatoes, one for the chicken.
• What Kind of Potatoes? Yukon gold and fingerling potatoes are great for this recipe. Chop the potatoes 1-inch in size. If you’re using smaller potatoes, cut the potatoes in half.

Storage Tip

Store the cooked chicken and potatoes together, or separated, in an airtight container(s) for up to 3-4 days in the fridge. This meal does not freeze well.

Make-Ahead, Meal Prep Storage Tip

For a prep-ahead lunch or dinner option:

• Make this meal in advance, on the weekend, then spoon the chicken and potatoes into glass meal prep containers. Enjoy this easy meal over the next week for lunch or dinner. Reheat and serve.
• Serve with apple slices and peanut butter, carrot sticks, side salad, or steamed green beans.

Reheating Tips

There are two ways to quickly reheat this meal:

• Stove-Top: Coat a skillet with cooking spray (I love avocado oil spray), add the potatoes and cook over medium heat, stirring often, until warm. Remove the potatoes to a plate and add the chicken and warm on both sides.
• Microwave: Reheat for a minute or as long as needed to warm the chicken and potatoes.

Serving Ideas

This recipe is the perfect meal on its own. That’s what I love about sheet pan meals, like this beef and broccoli sheet meal or sheet pan chicken fajitas.

If you want to add something extra, here are a few of my favorite side dishes to serve:

• Kale and Romaine Caesar Salad
• Simple Salad with Homemade Vinaigrette Dressing
• Marinated Chickpea Salad
• Cucumber Salad with Lime Vinaigrette
• Einkorn Biscuits
• Einkorn Cornbread
• Homemade Crusty Bread
• Almond Flour Banana Bread
• Einkorn Banana Muffins
• Homemade Creamy Ranch Dressing for dipping the chicken and potatoes

Substitutions and Variations

• Use a Different Vegetable Instead of Potatoes: Green beans are a great option. Green beans only need about 25 minutes to cook when roasted at 425F (see this roasted green beans and carrots recipe as an example), so you can cook the chicken and green beans together from the start. Broccoli is another option, but only needs about 25 minutes to roast, so again adjust the cooking preparation accordingly. Butternut squash cubes are a delicious option, but will need a longer cook time in the beginning, about 25 minutes before adding the chicken.
• Use Chicken Breasts: If you prefer to use boneless skinless chicken breasts, you’re welcome to do so. Chicken breasts need about 20-25 minutes to cook, depending on size. I don’t recommend using thin chicken cutlets since they’ll dry out.
• Use Bone-In Chicken Thighs: This cut of chicken does require more time to cook. So you won’t need to cook the potatoes first. Instead, add the potatoes to the sheet pan along with the seasoned bone-in, skin-on chicken thighs. Make sure there is plenty of room for the potatoes to spread out (or use two sheet pans). Bake everything for about 45 minutes, or until the chicken thighs have a golden, crispy chicken skin. With this cut of meat, the ranch seasoning remains on the top of the chicken (the skin), so there won’t be much “ranch flavor” on the chicken meat itself.

Ingredients Needed

• 8 boneless, skinless chicken thighs (about 2 – 2.5 pounds)
• 1/4 cup extra virgin olive oil (or avocado oil)
• 2 Tablespoons apple cider vinegar or lemon juice or lime juice
• 4 garlic cloves, minced 
• 1 teaspoon fine salt (I use Redmond Real Salt)
• 1/2 teaspoon black pepper

How to Grill Boneless Chicken Thighs: Step by Step

Below, I break down how to make this easy recipe and you’ll find a printable version of the recipe and instructions in the printable recipe card (at the end of this article).

Step 1: Make The Chicken Marinade

In a large bowl or gallon-size bag (I like to use a deep container, as pictured) add all the marinade ingredients: extra virgin olive oil, apple cider vinegar or lemon juice, garlic cloves, salt, and black pepper. Whisk the ingredients with a fork or seal the bag and swish the ingredients in the bag.

Step 2: Marinate The Chicken

Place the boneless, skinless chicken thighs in the marinade. Toss the marinade and chicken together.

• If you’re using a bowl, the easy way to do this is with your hands (then wash your hands with soap and water afterwards). Use your hands to toss the chicken in the marinade.
• If you’re using a bag, the best way to do this is to seal the bag, then rub the outside of the bag with your hands to move the chicken around in the marinade.

Let the chicken rest in the marinade (in the fridge) for at least 30 minutes, or up to 1 day before grilling. The marinade tenderizes the chicken and makes it so flavorful!

Step 3: Heat The Grill to 400F

Remove the thighs from the marinade, holding each thigh over the container or Ziploc bag for just a few seconds to let any excess marinade drip off the chicken. This will minimize any large flames from flying up as you add the marinated chicken to the grill.

Place the chicken thighs on the preheated grill so each piece lays flat on the grill.

It doesn’t matter which side you start with since there isn’t any skin on the thighs. If you’re using thighs with skin, place the skin side down first.

I use my hands to do this, but the safest way to add the chicken is with tongs.

Step 4: Cook The Chicken For 12-14 Minutes

Cook the chicken thighs on one side for about 6-8 minutes, with the grill lid closed, then flip and cook for another 6-8 minutes (again with the grill lid closed).

The best way to tell if the chicken thighs are fully cooked is to place a meat thermometer in the thickest part of the meat. The thermometer will read 165F when the chicken is ready. Or, just cut the largest piece of chicken in half to ensure the meat is no longer pink (the less technical way to do this).

Step 5: Rest For 5 Minutes

Allow the cooked thighs to rest for about 5 minutes before cutting and serving. This locks in the juices and keeps the chicken deliciously moist!

Serving Ideas

• With Potatoes: One of my favorite meals is grilled chicken with a baked sweet potato (the best and quickest sweet potatoes you’ll ever make) or Instant Pot mashed potatoes and a simple side salad.
• With Rice and a Vegetable: Serve the chicken with Instant Pot rice and a roasted vegetable (like broccoli, green beans and carrots, cauliflower, or Brussels sprouts). Such an easy dinner!
• With a Cold Pasta Salad: During the summer, grilled chicken is perfectly paired with Zesty Italian Pasta Salad. Other favorite cold salads to serve with this recipe: cucumber lime salad and marinated chickpea salad.
• In a Warm Pita: One of my favorite meals is chicken gyros. Place pita bread on the grill for a few minutes, then add sliced grilled chicken thighs, feta cheese, chopped cherry tomatoes, hummus, sliced red onions, and olives.
• Over a Big Salad: Place chicken thighs (sliced) over a big salad (like this romaine and kale caesar) and top with homemade ranch dressing or vinaigrette dressing. Add homemade croutons for extra crunch.
• Chicken Salad: Chop cooked, room temperature thighs and combine with mayo to make a delicious chicken salad. Add the salad to a tortilla or bread, or enjoy with crackers. A great way to use extra chicken thighs for lunch!
• Leftover Chicken Noodle Soup: Cut leftover chicken thighs into smaller pieces and use the meat to make an easy Instant Pot Chicken Noodle Soup for dinner another night.
• Leftover Chicken Enchiladas: Shred leftover chicken and use the meat to make simple chicken enchiladas for an easy dinner.
• Buffalo Chicken Stuffed Peppers: Use cooked chicken (or leftovers) to make these easy stuffed peppers with rice and buffalo sauce.

How to Store

Store leftover cooked chicken an airtight container, in the fridge, for up to 4-5 days. Store sliced or in whole form.

Reheat in the microwave for a few seconds or in a skillet on the stove-top with butter or oil. Or, serve the chicken at room temperature.

Ingredients

To make this dish, you’ll need an electric pressure cooker (I use a 6 quart Instant Pot), medium-size sauce pan, large mixing bowls, and a few simple ingredients…

• salt
• pepper
• paprika
• garlic powder
• dried thyme
• boneless skinless chicken thighs
• boneless skinless chicken breasts
• white onion or sweet yellow onion
• water
• 1 15-ounce can tomato sauce
• brown sugar
• honey
• yellow mustard
• apple cider vinegar
• tomato paste
• Worcestershire sauce

How to Make, Step By Step

Here’s how to make this simple recipe, step by step. You’ll also find a printable recipe card with ingredients and instructions at the bottom of this article.

Step 1: Make a Dry Rub

Make a dry rub for the chicken, in a large bowl, by whisking together a few spices:

• 1 TB paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp black pepper

Step 2: Add Chicken to the Dry Rub

Trim any large pieces of fat off of the chicken thighs. Cut chicken breasts in half so they are similar in size to the thighs.

Add all the chicken (1 pound breasts and 1 pound thighs) to the large bowl with the dry rub. Rub/mix to evenly coat the chicken pieces with the spices. 

Step 3: Cook Chicken in Instant Pot

Pour 1 cup of water into the Instant Pot liner. Layer chicken in the water. Cut the onion into ½-inch half rounds and layer over chicken.

Secure the lid and set the steam valve on top of the lid to Sealing. Set the Instant Pot to Manual, High Pressure for 20 minutes of cook time.

Step 4: Make BBQ Sauce

While the chicken cooks in the Instant Pot, add all the bbq sauce ingredients to a medium-size saucepan:

• 1 15-ounce can tomato sauce no salt added
• 2 TB light brown sugar dark brown sugar would also work
• 2 TB honey
• 1 TB yellow mustard
• 1 TB apple cider vinegar
• 1 TB tomato paste
• 1 ½ tsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

Whisk to combine the ingredients and let simmer over low heat while the chicken is pressure cooking in the Instant Pot.

Step 5: Natural Pressure Release for 10 Minutes

Once the cooking cycle for the chicken is completed, let the pressure release naturally from the pot for 10 minutes before releasing remaining pressure with a quick release of the steam valve on top of the lid (use a towel or hot pad holder).

Step 6: Shred Chicken & Toss With BBQ Sauce

Remove the cooked chicken and onions to a clean bowl and discard the cooking liquid in the Instant Pot.

Shred the chicken with two forks and stir in the barbecue sauce. Some folks use a hand mixer to easily shred the chicken, then add the bbq sauce. But I find that two forks work great–the meat is super tender and easy to shred.

Pro Cooking Tips

For success with this easy Instant Pot recipe, here are a few tips to keep in mind…

Instant Pot Burn Notice: It’s important to add the 1 cup of water to the Instant Pot liner with the chicken and onion. By doing this, you’ll avoid the infamous burn notice, which will end the pressure cooking session prematurely. This is why I don’t recommend cooking the barbecue sauce in the Instant Pot with the chicken. BBQ sauce is too thick to successfully cook in the Instant Pot without the possibility of a burn notice happening.

Use Chicken Breasts and Thighs: This combo results in juicy, tender, flavorful pulled chicken. Use skinless, boneless chicken breasts and thighs to make this Instant Pot bbq chicken recipe.

If you’re new to the Instant Pot, check out 16 Instant Pot Tips and Tricks and the Best Foods to Make in the Instant Pot to learn about using this appliance.

How to Store

Store the Instant Pot Pulled BBQ chicken in an airtight container in the fridge for up 5 days.

Or, store the meat, once fully cool, in the freezer for up to 3 months. I don’t love the texture of frozen, cooked chicken but it is possible to freeze, defrost in the fridge, and use for future meals.

How to Reheat

Reheat leftover chicken in a skillet on the stove-top, using the saute mode in the Instant Pot, or the microwave. Only reheat as much as needed and keep extra leftovers in the refrigerator.

How to Serve

Instant Pot barbecue chicken is such an easy meal to make and serve in a variety of different ways. Here are a few of my favorite ways to serve the shredded meat.

With Sides: There’s nothing like pulled bbq with comfort food sides. Make Instant Pot mashed potatoes and cook corn on the cob to serve alongside the meat! Or, make Zesty Italian Pasta Salad, Instant Pot macaroni and cheese, or einkorn cornbread for a side. And don’t forget about homemade popsicles for dessert.

Chicken Sandwiches: Toast brioche buns in the oven (using the broiler) or on the grill. Top the buns with shredded chicken and homemade Greek yogurt coleslaw.

BBQ Chicken Sliders: Use mini buns to make small sliders. Top each slider with a pickle or add Greek yogurt coleslaw.

Quesadillas: Add the meat and shredded cheddar cheese to a tortilla. Brown the tortilla in oil on the stove-top, on both sides. See this recipe for the technique of how to make quesadillas.

Southern-Style Tacos: Make bbq tacos by adding the meat to homemade corn tortillas or einkorn tortillas (or your favorite store-bought tortillas), cheese, and a taco slaw.

Protein Bowl: Add cooked rice (the Instant Pot is the easiest way to make rice), a vegetable (frozen roasted vegetables are an easy option) and bbq chicken to a bowl. An easy, healthy dinner meal!

Chicken Wrap: Add chicken to a tortilla, along with Greek yogurt coleslaw and a small amount of raw spinach. Roll up the tortilla around the filling for a delicious wrap!

Salad: Add the meat as a protein to your favorite green salad. Top with homemade ranch dressing.

BBQ Southern-Style Nachos: Add the chicken to a layer of tortilla chips on a sheet pan. Top with shredded cheddar cheese. Bake at 350F until cheese is melted and meat is warm. Top with sour cream, green onions, sliced radishes, chopped cilantro, etc.

Ingredient List

This meal isn’t authentic Greek cuisine. It reminds me of my favorite Mediterranean and Greek flavors, from the chicken marinade to the salty feta, cherry tomatoes, and olives. Such fresh and yummy flavors!

This is a great option for grilling chicken in general and my go-to chicken marinade recipe. It’s also the marinade to make my Marinated Chicken Gyros.

Step 2: Make a Greek Salad

While the chicken cools, make a Greek salad by combining the chickpeas, cherry tomatoes, cucumber, red onion, salt, garlic cloves, and olive oil.

For the chickpeas, use either canned or home-cooked. Make dried chickpeas in the Instant Pot, using some for this recipe and the rest for homemade hummus. If you’re using canned beans, drain the juice from the can and rinse the chickpeas under fresh water.

Step 3: Assemble Bowls

To assemble the bowls for dinner, or for a meal prep lunch, you’ll need 3-4 bowls or 3-4 meal prep containers.

Slice the chicken, placing the chicken pieces in each bowl (1 breast per bowl is my preference). Divide the tomato salad evenly among the bowls and top with crumbled feta cheese (1 ounce per bowl) and olives (5-6 olives per bowl).

How to Store

Store the Mediterranean bowls in the fridge, in airtight meal prep containers, for up to 4 days. Here’s what this may look like: If you make 3-4 bowls for meal prep, enjoy one each day for lunch or a busy weeknight dinner.

If you’re making this for dinner and have leftovers, store all the ingredients in airtight containers for up to 4 days. The tomato and cucumber salad on its own makes a delicious side dish (like this easy marinated chickpea salad). And the chicken is great on its own for a main meal.

Easy meals, that can be prepped in advance, make healthy eating easy! Greek chicken bowls are one of a few meal prep recipes on constant rotation in our home.

• Chocolate Peanut Butter Overnight Oats: Like a peanut butter cup, but healthy! Prep a few jars for a protein-packed breakfast or snack.
• Pesto Pasta Bowls: Cooked chicken, pesto, and fresh veggies come together with pasta for an easy make-ahead meal.
• Healthy Yogurt Bowls: Add yogurt to meal prep containers and fruit, then add granola before serving. And there are over 17 different ways to make yogurt bowls!
• Make-Ahead Chicken, Quinoa, Veggie Bowls: Cooked chicken, fresh veggies, quinoa, and a homemade vinaigrette make this meal prep lunch AMAZING.
• Harvest Fall Salad in a Jar: Roast fall veggies and combine with arugula, homemade dressing, and goat cheese for a vegetarian meal prep salad.

Substitutions

Chicken Thighs Instead of Breasts: Instead of chicken breasts, use 1.5-2lbs of boneless, skinless chicken thighs. Cook the chicken thighs on the grill and marinate the same way. If you’re short on time, use shredded chicken from a rotisserie chicken.

Stove-Top Instead of Grill: Cook the chicken over medium-high heat in a large skillet on the stove-top, flipping halfway through (about 18-20 minutes total cook time). 

Chickpeas Canned or Home-Cooked? For the chickpeas, use either canned or home-cooked. I love to make a big batch of homemade chickpeas cooked in the Instant Pot, using some for this meal prep recipe (or dinner) and the rest for homemade hummus.

I had never heard of bruschetta chicken until recently, when a friend posted on Instagram saying that she made the best chicken dinner, followed by her rough recipe.

The picture was crave-worthy and the concept sounded fresh and easy. I just had to try my hand at this recipe idea.

This recipe has now become a weeknight go-to meal in our home.

Bruschetta chicken is the perfect homemade summer meal: marinated chicken breasts baked in the oven (or you can grill the chicken).

Once baked, the chicken is topped with fresh mozzarella cheese and freshly-made bruschetta.

This healthy meal is everything that a dinner dish should be: fresh, quick to prepare, simple enough for even a weeknight meal, packed with protein and made with real-food ingredients, and family-friendly!

It’s also low-carb, gluten-free, keto-friendly, and can be made dairy-free. If you have dietary restrictions in your family, everyone can enjoy the same meal.

One of the things I love about this recipe, other than how quick and simple it is to prepare, is you don’t need fancy, one-time ingredients to make this dish.

Everything is what I would consider to be a real-food capsule pantry ingredient (meaning, ingredients you would stock in a real-food kitchen to make multiple meals).

Step 1: Marinate the Chicken

In a medium-size bowl, whisk together 2 tablespoons extra virgin olive oil, 1/2 tablespoon balsamic vinegar, 3 garlic cloves, 2 teaspoons Italian seasoning, and 3/4-1 teaspoon salt (depending on taste).

Add the chicken breasts, using your hands to toss the breasts in the marinade until fully coated. Place the chicken in the fridge to marinate for at least 30 minutes, or up to 1 day in advance. Marinating = juicy chicken!

Step 2: Bake the Chicken

Preheat the oven to 425F. Grease a 12-inch skillet, casserole dish, or sheet pan with 1 tablespoon olive oil. Add the chicken. I personally use a cast iron skillet.

Bake the chicken for 20 minutes. I recommend flipping the chicken halfway through baking (about the 10-11 minute mark), and moving the chicken around a bit in the pan to soak up the sauce that’s leaked off, so it gets nice and brown on both sides.

Step 5: Top Baked Chicken with Mozzarella and Bruschetta

After about 20 minutes, the chicken should be cooked through. You’re welcome to test it out. You’ll want an internal temperature of 165F when using a meat thermometer.

Remove the chicken from the oven and top each chicken breast with mozzarella cheese, about 2 slices per breast.

Next, add the tomato bruschetta over the top of the chicken and mozzarella. Gorgeous, right?!

Step 6: Bake the Chicken, Bruschetta, and Mozzarella for 5 Minutes

Return your pan to the oven and bake the mixture for 5 more minutes, allowing the cheese to melt into the chicken and the tomatoes to soften just a bit.

And that’s it! A healthy family lunch or dinner is done in under 30 minutes.

What to Serve with This Dinner

This is the kind of easy family recipe that you could serve as-is and feel completely full and satisfied. Or, pair the chicken with one of these easy sides.

• With Pasta: Top the chicken and tomato bruschetta on spaghetti noodles or penne pasta. If you want to elevate the pasta, toss the pasta with homemade pesto before serving.
• With Zoodles/Zucchini Noodles: If you want a grain or gluten-free (or low carb) option, make zucchini noodles instead of pasta.
• With Roasted or Steamed Broccoli: Roast or steam broccoli florets for a quick side. Or roast up your favorite veggies.
• With Salad: Make a simple green salad with lettuce and veggies of choice with a homemade vinaigrette.

Recipe Variations and Modifications

This recipe is easily adapted to meet a variety of ingredient, flavor, and dietary preferences.

No Cheese Dairy Free Option

If you’re dairy-free, omit the cheese in this recipe. Simply top the chicken with tomato bruschetta and bake to soften up the tomatoes for the 5 minutes.

Without Balsamic Vinegar

Not everyone loves balsamic vinegar, and traditional bruschetta doesn’t use balsamic vinegar. You’re welcome to skip this flavorful pantry staple, if desired, when making the bruschetta and chicken. Instead, just use olive oil and salt to season the tomato bruschetta.

For the chicken, the 1/2 tablespoon of balsamic vinegar adds a wonderful flavor. And it also helps to brown and glaze the chicken. But it may be skipped if needed. Just increase the olive oil by 1/2 tablespoon.

Grilled Chicken Instead of Baked

This dish is the perfect summer meal. But using the oven during the warm months isn’t always ideal. Instead, grill the chicken.

Marinate the chicken, then toss on the grill for 20 minutes at about 450F, flipping halfway through. Once grilled, add to a skillet or sheet pan, add the tomato and cheese, and broil in the oven just until melted (3-4ish minutes).

Just make sure the chicken isn’t too close to the broiler burners, so the mixture doesn’t burn.

Use Chicken Cutlets Instead of Chicken Breasts

Chicken cutlets are a thin cut of chicken breasts. If you prefer cutlets, follow the instructions and bake the chicken for about 15 minutes, then top with cheese and bruschetta and bake for another 5 minutes.

Use Oregano Instead of Italian Seasoning

If you’re out of Italian seasoning or don’t want to buy this spice blend for the pantry, use oregano instead. I’ve done this a few times in a pinch and the oregano adds a great flavor to the dish.