Instant Pot Teriyaki Chicken is delicious, quick and easy to make, and it can be served in a variety of ways! And if you like Asian flavors, you’ll want to make Teriyaki Chicken in the Instant Pot over and over!

PIN the Instant Pot Teriyaki Chicken recipe to try it later!

Instant Pot Teriyaki Chicken is a recipe that was inspired by some cooking experiences from my past! Years ago I learned to make Teriyaki Chicken from a friend who had lived in Hawaii and gotten the recipe there. And that Teriyaki Chicken recipe was delicious (but loaded with sugar) so in the early days of the blog I adapted it into a version of Baked Teriyaki Chicken that was Sugar-Free, replacing the sugar with a low-carb Sweetener.

Kara and I looked at recipes around the web when we decided to try making this favorite chicken dish in the Instant Pot. But it was the perfect easy 5-ingredient sugar-free sauce from that earlier recipe that mostly inspired the Instant Pot Teriyaki Chicken we came up with!

This flavorful chicken only needs four minutes under pressure; then we removed the strips of chicken and broke it apart into chunks while we simmered the sauce. We did thicken the sauce with a teeny-tiny bit of cornstarch, but this is still very low in carbs! If you like Teriyaki flavors, I hope you try it soon.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Is this an authentic Teriyaki Chicken Recipe?

Let me state clearly I have no idea if the recipe I got from my long-ago friend is an authentic recipe for Teriyaki Chicken! But she did get it from a Japanese neighbor, and it has ingredients like soy sauce, garlic, and ginger which are traditional in Teriyaki Chicken. And it doesn’t have some ingredients seen in Americanized versions of this dish.

What Size Instant Pot Did I use to make Teriyaki Chicken?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes.

How low in carbs is the Instant Pot Teriyaki Chicken?

Even with the tiny amount of cornstarch we used, this Teriyaki Chicken made in the Instant Pot has only 6 net carbs per serving with 28 grams of protein. (That nutritional information is for the chicken only, but if you serve it over one of the things recommended below, most of them will only add a few more carbs.)

How to make Instant Pot Teriyaki Chicken:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Trim chicken and cut into strips.
2. Mix ingredients to make the sauce.
3. Spray the the Instant Pot with non-stick spray.
4. Add chicken  to Instant Pot and pour sauce over.
5. Set to MANUAL, HIGH TEMPERATURE, 4 MINUTES.
6. When time finishes, let the Instant Pot NATURAL RELEASE for 10 minutes, then release rest of pressure.
7. Remove chicken to cutting board.
8. Set Instant Pot to SAUTE, HIGH and let sauce come to a simmer.
9. Mix cornstarch with water, and whisk into sauce. Let cook until the mixture is thickened, about 2-3 minutes.
10. Break chicken apart and stir back into sauce.
11. Serve the Instant Pot Teriyaki Chicken hot.

What can you serve with the Teriyaki Chicken?

• We made Easy Cauliflower Rice (with garlic and green onion) and served the chicken over that for a rice-bowl meal.
• You could make a rice bowl with Palmini Rice (affiliate link) if you prefer that.
• I would love this chicken over Spicy Cilantro Peanut Slaw for a cabbage bowl meal.
• The Teriyaki Chicken would be delicious served over steamed broccoli or barely-wilted spinach.
• I would gobble it up served over lightly sauteed Zucchini Noodles or served with Air Fryer Asian Green Beans.
• It would be amazing with Stir-Fried Bok Choy.
• And of course you can also serve the chicken over cooked rice, brown rice, or even Quinoa if your diet includes that.

More Low-Carb Dinners made with the Instant Pot:

Check out Favorite Keto Instant Pot Recipes to see more Instant Pot dinners! Or use Instant Pot Recipes to see all the recipes I’ve made in this fun gadget.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Instant Pot Teriyaki Chicken made with Golden Monkfruit Sweetener should be suitable for any low-carb diet plan. Even with the tiny bit of cornstarch we used to thicken the sauce, this is probably low enough even for most people who are eating Keto. It’s also a good option for any phase of the original South Beach Diet. Nutritional information is for chicken only, so be sure to choose other low-carb side dishes if you’re wanting a low-carb meal.

Find More Recipes Like This One:
Use Instant Pot to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Teriyaki Chicken made in the Instant Pot with my sugar-free sauce was posted in 2021. The recipe was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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The most perfect chicken pot pie recipe, made with lots of chicken and classic vegetables, all surrounded by a creamy sauce and baked under a towering puff pastry crust.

I wasn’t expecting to fall in love with this chicken pot pie recipe this much, but I did, and I genuinely cannot wait for you to try it. It hits all the classic flavors, calls for rotisserie chicken for ease, and skips the double crust for store-bought puff pastry, which means it’s 100% doable for you to make whenever you crave it.

Oh, and everything happens in one skillet, so you won’t even have that many dishes to clean when you are done.

Key Ingredients

• Chicken: This recipe calls for cooked chicken. Rotisserie chicken is incredible, or you can use leftover roast chicken. This shredded chicken would be lovely, too.
• Vegetables: We keep things really classic for this recipe, using onion, carrots, celery, garlic, and frozen peas.
• Butter and Flour: You’ll cook the onions, carrots, celery, and garlic in the butter, then stir in flour to make a roux. This is what thickens the gravy.
• Stock and Milk: These combine to make our creamy gravy. The butter-and-flour roux helps thicken them. Use your favorite store-bought chicken broth or stock, or homemade chicken broth. The salt levels of broths and stocks vary, so be prepared to season a bit more generously as you cook through the recipe if you have a light- or low-sodium option. I love whole milk for the extra creaminess.
• Sage: Fresh chopped sage gives our sauce a cozy, classic flavor. If you don’t have fresh, you can use dried. We call for 1 tablespoon chopped in the recipe below, which means you’ll want to use 1 teaspoon dried sage.
• Crust: This pot pie is absolutely perfect with store-bought puff pastry. I love Dufour, but it’s not sold in all grocery stores, so use what you have available. If you do have access to Dufour puff pastry, it’s very much worth the extra cost! You can also use one sheet of homemade pie crust, but it will not turn out as puffed.

Find the full recipe with measurements below.

How to Make Our Favorite Chicken Pot Pie

Tip 1: Use a cast-iron skillet. To keep things easy, we make everything for this recipe in our 10-inch cast-iron skillet. You’ll sauté the onions, carrots, celery, and garlic first, make your roux with flour, build the sauce, and fold in the chicken and peas. Then, simply cover it all with a sheet of puff pastry before baking.

If you do not have a cast-iron skillet or yours isn’t the right size, you can make the filling, transfer it to a pie dish, top with the pastry, and then bake.

Tip 2: Make the gravy. All the flavors build for this creamy gravy. After cooking the veggies until soft and sweet, you can add the flour. This will mix with the butter to create your roux, a paste that will help thicken the broth and milk.

After adding the flour, move it around the pan and let it cook for a minute so any raw flour flavor cooks away. Then, pour in the broth slowly. It might look really thick at first, but it thins as you add more. Pour in the milk next and then simmer until reasonably thick. Finally, taste it and season well with salt and pepper. Remember that broths vary with how seasoned they are, so you may need more than you think. Add it slowly and taste each time. If the flavor doesn’t pop, add a bit more until it does.

Tip 3: Make the filling. You can dice or shred the chicken in this recipe. I prefer shredded and love how soft it turns out when added to the pie. Once shredded, carefully fold it into the gravy. The skillet will be at max capacity, so go slow. This is also a good time to add the peas.

Tip 4: Add the crust. This skillet pot pie is made extra easy thanks to store-bought puff pastry. You’ll need to roll the sheet out a little to fit the top (at least 11 inches square). Most puff pastry sheets are sold in rectangles, so you’ll have one longer end. I use the excess to build up the edges so they turn out as shown in our photos.

Tip 5: Add slits and an egg wash. As it bakes in the oven, the middle will get pretty steamy, so you need to add a few slits in the top of the crust to let the moisture escape. Then, before baking, brush over some beaten egg, which turns into that shiny, golden top you see in our photos.

More Classic Chicken Recipes

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My favorite Instant Pot shredded chicken recipe for tacos, enchiladas, burritos, and rice bowls. It turns out juicy, tender, and packed with incredible flavor.

You only need a few ingredients to make it, and the Instant Pot does all the work. I use green enchilada sauce or salsa verde to infuse the chicken with flavor while keeping it perfectly moist. The result tastes like it’s been simmering for hours, even though it comes together in under 30 minutes.

It’s one of those recipes I come back to week after week. I’ll use leftovers to make shredded chicken tacos one night, rice bowls the next, and maybe stuffed into quesadillas for lunch. I’m obsessed.

Key Ingredients

• Chicken: I used boneless, skinless chicken breasts in our photos, but this recipe works beautifully with either chicken breasts or thighs. Thighs stay extra juicy, while breasts shred easily and soak up all the sauce. I prefer thawed chicken for this, but tips for using frozen chicken are below the recipe.
• Enchilada Sauce: My family loves green enchiladas, so I usually make this with green enchilada sauce or our homemade salsa verde. Red enchilada sauce works just as well, and you can even use your favorite jarred salsa.
• Sour Cream: A spoonful of sour cream stirred in at the end makes the cooking liquid slightly creamy and extra delicious. It’s optional, but I highly recommend it.
• Cilantro: Stir a little chopped fresh cilantro in at the end. It adds color and fresh flavor.

Find the full recipe with measurements below.

How to Make Instant Pot Shredded Chicken

Tip 1: Add liquid. Pressure cookers need liquid to build pressure, so be sure to add at least 1 cup to the bottom of the pot. For the most flavorful chicken, skip plain water and use salsa verde, enchilada sauce, or broth. Salsa verde adds a tangy, rich flavor that we love.

Tip 2: Let the Instant Pot do the work. Once you’ve added your chicken and salsa, secure the lid and cook on “Pressure Cook” or “Manual” mode.

For 1 pound of thawed chicken breasts, cook on high pressure for 8 minutes, then let it naturally release for 5 minutes before using the quick release.

Tip 3: Shred the chicken and stir back in. After allowing the cooker to naturally release for 5 minutes, use the manual pressure release to release the remaining pressure. Then, shred the chicken with two forks, and stir it back into the sauce. This lets it soak up all those delicious flavors. For a creamy shredded chicken, stir in a little sour cream and chopped cilantro at the end.

Serving Suggestions

This shredded chicken is incredible for rice bowls. I love using a base of cilantro lime rice or Mexican rice, then topping it with fresh tomatoes, pico de gallo, avocado, avocado salad, or a scoop of guacamole.

It’s also perfect for tacos, and if you want to make them truly homemade, try our flour tortillas or corn tortillas. The chicken also works beautifully rolled into burritos for a quick meal prep option.

And I can’t let you go without suggesting our chicken quesadillas, shredded chicken nachos, or green enchiladas. Both are family favorites and pair perfectly with this juicy Instant Pot shredded chicken.

More Instant Pot Recipes I Love

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The Instant Pot makes boiled eggs foolproof! Here’s how to make perfectly hard boiled and soft boiled eggs using your pressure cooker.

My stovetop boiled eggs are easy, but lately I’ve been reaching for my Instant Pot instead. I especially love it for soft-boiled eggs, which can be a little tricky to get just right on the stove.

As a bonus, Instant Pot eggs are incredibly easy to peel. The high pressure and temperature help loosen the shells so they practically slide right off.

Key Ingredients

• Eggs: Use as many eggs as will fit in a single layer. My 6-quart model fits 10 to 12 large eggs.
• Water: You’ll need a little water for cooking the eggs and an ice bath for when they are finished.

Find the full recipe with measurements below.

Key Equipment

• Pressure cooker: An Instant Pot or other electric pressure cooker.
• Trivet or steamer basket: This raises the eggs above the water. Most Instant Pots come with a suitable trivet.
• Slotted spoon or tongs: To safely transfer eggs to the ice bath.

How to Make Instant Pot Eggs

Tip 1: Set up the pressure cooker. Add 1 cup of water to the Instant Pot and place a trivet or steamer basket at the bottom. Then, arrange the eggs in a single layer on top.

Tip 2: Best cooking times. How long you cook the eggs depends on how soft or firm you want the yolks. Use the Manual or High Pressure setting. Here’s a guide for timing:

• 3 minutes: Soft, runny yolk with just-set whites. Ideal for dipping toast soldiers!
• 4 to 5 minutes: Jammy yolk, bright yellow center, firm whites. Great for ramen or salads.
• 6 to 7 minutes: Mostly set yolk with fully firm whites. Versatile for snacks or egg salad.
• 8 to 9 minutes: Completely cooked yolk. Perfect for deviled eggs or potato salad.

Tip 3: Manually release the pressure. Manually release the pressure right after cooking, then transfer the eggs to an ice water bath to stop them from overcooking. Once cool, peel. The shells should slide right off.

My Favorite Ways to Use Them

Soft-boiled eggs are all about the jammy, golden yolk. They’re perfect for topping ramen, grain bowls, roasted vegetables, or salads. I also love them on avocado toast or served with buttered toast soldiers for dipping (one of my childhood favorites!).

Hard-boiled eggs are more sturdy and great for meal prep or quick snacks. Slice them for salads, turn them into deviled eggs, or mix them into potato salad, egg salad, or avocado egg salad.

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This delicious Instant Pot Buffalo Chicken Soup is topped with crumbled blue cheese, and this soup will warm up your tastebuds! And I’m guessing anyone who likes spicy Buffalo Chicken is also going to enjoy the this tasty soup!

PIN Instant Pot Buffalo Chicken Soup to try it later!

Instant Pot Buffalo Chicken Soup is one of my favorite soup recipes, and this is warm and comforting if it’s cold where you are! This is a soup  for people who love the strong flavors of Frank’s Red Hot Sauce and crumbled blue cheese!

If you like hot spicy Buffalo Wings dipped into blue cheese, or any other variation of those Buffalo Chicken flavors, you’re probably going to love this creamy Buffalo Chicken Soup. It did take me a couple of tries testing variations with Jake and Kara to come up with a version of this soup we thought was a total winner. But we loved the final version!

And then after I uploaded the photos, I wished we had ground up the thyme when we added it to the soup. But I decided the flecks of thyme add character to the soup (and the thyme does add wonderful flavor!) So for all the fellow Buffalo Chicken fans, hope you enjoy this soup!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

How spicy is this Buffalo Chicken Soup?

I would say this soup is moderately spicy. But here is my advice: You can always add more Frank’s Red Hot Sauce to the finished soup, but you can’t take it out. The amount we ended up with for the recipe made a tasty soup that we thought was just spicy enough, but feel free to use less Frank’s Red Hot Sauce if you’re not sure how much heat you’ll want.

What if you’re not a fan of blue cheese?

If you enjoy Buffalo Chicken flavors but aren’t so big on blue cheese, just top the soup with Parmesan or any grated or crumbled white cheese that you prefer.

What size Instant Pot did I use for this recipe?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes!

How low in carbs is the Buffalo Chicken Soup?

This slightly spicy tasty soup has only 4 net carbs per serving, with 33 grams of protein!

How to Make Instant Pot Buffalo Chicken Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat olive oil in the Instant Pot on the Saute/Medium setting, add onions and celery and cook until they’re starting to soften.
2. Add thyme (preferably ground thyme) and Garlic Powder and cook a minute or two longer. (If you have ground thyme, use a slightly smaller amount.)
3. While veggies cook, trim the chicken and cut into lengthwise strips.
4. Add chicken, Frank’s Red Hot Sauce (affiliate link), and chicken broth to Instant Pot.
5. Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.
6. After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the remaining pressure.
7. While the soup cooks, cut cream cheese into chunks and crumble the blue cheese.
8. Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)
9. After you remove the chicken from the Instant Pot, add the two types of cheese to the hot soup and let it melt while you’re shredding the chicken.
10. When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup.
11. Serve the Buffalo Chicken Soup soup hot with plenty of crumbled blue cheese and Frank’s Red Hot Sauce to add at the table!

Make it a Low-Carb Meal:

This creamy spicy chicken soup would be delicious with any of these low-carb breads or muffins:

Want more Buffalo Chicken flavor in your life?

I have a great round-up of Frank’s Red Hot Sauce Recipes that will appeal to people who love the flavor of that spicy Buffalo Sauce that has zero carbs!

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Buffalo Chicken Soup is a good choice for any low-carb or Keto diet. It’s too high in fat to be officially approved for the original South Beach Diet, but if you used reduced fat cream cheese and go easy on the blue cheese it wouldn’t be bad for a treat.

Find More Recipes Like This One:
Use Instant Pot Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for a creamy soup with Buffalo Chicken flavors was first posted in 2018. It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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You guys are obsessed with my homemade alfredo sauce. So I had to make this creamy, cheesy chicken Alfredo soup! Tender chicken, rich broth, and pasta all come together in just 30 minutes!

Ingredients for Chicken Alfredo Soup

• Half and Half: Half and half makes this soup creamy but not overly rich. You can make your own half and half if you don’t have any.
• Pasta: Use any pasta shape for this. I love using wide egg noodles. Other great options are bowtie, rotini, or even cheese tortellini.
• Chicken: This is a great recipe to use up leftover rotisserie chicken or make a quick batch of my air fryer chicken.

How to Make Chicken Alfredo Soup

One pot, simple ingredients, and big flavor! This creamy chicken Alfredo soup is a quick way to everyone’s heart! It’s so good and feels like a warm hug!

1. Sauté the Onions: In a large pot over medium heat, melt the butter. Once melted, add diced onion and garlic. Cook until the onions begin to soften, about 2-3 minutes. Sprinkle all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes.
2. Add Seasonings: Add Italian seasoning, garlic powder, salt, and pepper to taste. Then slowly whisk in chicken broth and half and half.
3. Cook: Bring to a boil and then add uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
4. Finish with Chicken and Cheese: Add cooked chicken, grated parmesan cheese, and shredded mozzarella cheese, then cook until the cheese is melted. Add fresh basil and parsley and serve.

More Cozy Soup Recipes

Soup

Slow Cooker Chicken Fajita Soup

4 hours 10 minutes

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My Kindergartener Can Make This Recipe – And I Actually, Genuinely Love It

It’s a parenting first!

I love the idea of matching your kid’s age to a number of goal recipes – for example, when you’re 5 years old – you learn how to make 5 recipes. (I got this idea from Nita and Jess at Healthy Happy Eaters – they are wonderful.)

My daughter’s favorite dinner is spaghetti, so I thought making it in the Instant Pot might help it feel more manageable:

• it’s one single pot.
• no cutting board required.
• it has higher sides so there’s less splattering.
• no draining of boiling water.

We started making it this way “to help her” but quickly realized… Instant Pot spaghetti is actually kinda special. It’s silky, flavorful, and extra clingy. Makes for an ideal combo with house favorite garlic bread and air fryer broccoli.

These days, when my family requests spaghetti for dinner (made by me, or my daughter), THIS is the spaghetti they are asking for. Some people might be offended by the breaking of the noodles, which you have to do to get them to fit – but in our house we roll with it and the shorter noodles work great for kids.

The ratios are just how I like them: meaty, saucy, so comforting. A home run hit with my kids and my husband every time.

(But I’d make this for myself even if I didn’t have kids!)

Hope you love it! If you love easy dinner recipes – check out this mega page of all my favorites!

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These delicious and hearty lentil tacos can be made in a pressure cooker or on the stovetop. They are so easy to make, and the warm, smoky flavors are amazing!

Have you had lentil tacos before? You won’t even miss the meat. They are so flavorful and so good!

How to Make Lentils for Tacos

The easiest way to make the filling for these lentil tacos is in a pressure cooker!

Using this cooking method is hands off and so much faster than cooking on the stovetop (although I do have instructions for that, if you need!).

1. Combine brown or green lentils, broth and simple pantry seasonings in a pressure cooker.
2. Secure the lid and valve and cook for 12 minutes.
3. Let the pressure naturally release 10 minutes before releasing the remaining pressure.
4. Stir in salsa for a boost of fresh, yummy flavor.

For the stovetop, combine the lentils, broth and seasonings in a saucepan. Bring to a simmer, cover, reduce the heat to medium-low, and cook for 40 to 45 minutes until the lentils are tender. Stir in the salsa.

A Few Bonus Tips for Success

I have a few things to say. I think you should listen. (If you’ve identified a “mom voice” you are really dialed in – these two sentences are repeated often at my house – I’m not entirely sure how often the listening part happens but it doesn’t stop me from saying what I have to say. )

First, make sure to choose a brand (or homemade recipe) of broth and salsa that has great flavor. Both will have a significant impact on the overall flavor of the lentils.

Second, if you are unsure what kind of lentils to use, brown or green lentils will work best in this recipe. Red or yellow lentils break down quite a bit more and may have a mushy consistency in this recipe.

Third, make sure to season the lentil mixture with additional salt and pepper before serving, if needed!

Serving Suggestions

The flavorful lentils can be served in hard or soft tortilla shells with taco toppings of your choice and they work beautifully in taco salad, as well.

I often eat the leftover lentil mixture alongside eggs with a sprinkle of cheese for breakfast or lunch. A terrific combo!

If you are looking for meatless meal inspiration, these lentil tacos should be at the top of your list! They are so simple and fast to make, and they provide a wonderfully nutritious and hearty meal.

I promise, you won’t even miss the meat. However, if you are currently learning to embrace meatless meals (or training your family to do so ), these lentils can be combined with ground beef or cooked chicken for an extremely yummy compromise.

One Year Ago: Creamy Beef and Tomato Noodle Soup
Two Years Ago: Crazy Good Kale and Wild Rice Salad 
Three Years Ago: Peanut Butter Banana Bread
Four Years Ago: Banana Cream Cheese Coffee Cake with Chocolate Chip Streusel
Five Years Ago: Chicken and Vegetable Dumpling Soup 
Six Years Ago: Sheet Pan Balsamic Chicken + Veggies Dinner {30-Minute Meal}
Seven Years Ago: Yum Yum Bowls with Knockoff Cafe Yumm Sauce
Eight Years Ago: German Pancake {Whole Grain Option} with Butter Syrup
Nine Years Ago: Amazing Romaine Salad with Light Poppy Seed Vinaigrette 
Ten Years Ago: Roasted Maple-Glazed Pork Tenderloin 

Instant Pot Lentil Tacos

Yield: 12 to 15 tacos

Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Pressure Release:: 10 minutes mins

• 1 ½ cups (300 g) dried brown or green lentils, rinsed and drained
• 3 ½ cups chicken or vegetable broth (see note)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon smoked or sweet paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon coarsely, ground black pepper
• 1 cup red or green salsa (preferably thick and chunky vs thin and watery)
• 12 to 15 soft or crunchy taco shells
• Taco toppings of choice

Cook ModePrevent your screen from going dark

• In a 6-quart electric pressure cooker, combine the lentils, broth, chili powder, cumin, salt, paprika, garlic powder, onion powder and pepper.

• Secure the lid and valve and cook on high for 12 minutes. Let the pressure naturally release for 10 minutes before releasing remaining pressure.

• Drain off any excess liquid, if desired. Stir in salsa and season to taste with additional salt and pepper, if needed (this is important for flavor!).

• Optional: lightly mash the lentils, if desired.

• The lentil mixture will thicken a bit if left to sit/keep warm in the pressure cooker.

• Serve the lentils warm in taco shells with your choice of toppings.

Stovetop Variation: bring the lentils, broth and seasonings to a simmer in a medium saucepan. Cover, reduce the temperature to medium-low, and cook for 40 to 45 minutes until the lentils are tender. Stir in the salsa, season with additional salt and pepper, if needed, and mash the lentils, if desired. 
Broth: each brand/variety of broth will have a distinctive flavor, so make sure to use a broth that you already know you like the flavor of, as it will impact the overall flavor of the lentils. 
Salsa: see above note for broth. Same applies for the salsa. Use one you love! It is preferable to use a thick and chunky variety here so there isn’t excess liquid in the lentil mixture. 
Refrigerate or Freeze: the cooked lentils keep well in a covered container in the fridge for several days (the flavor gets even better!). They can also be frozen to thaw, reheat and serve later.

Course: Main Course

Cuisine: American, Mexican

Serving: 1 taco (lentils only), Calories: 98kcal, Carbohydrates: 17g, Protein: 7g, Fat: 0.4g, Saturated Fat: 0.1g, Sodium: 246mg, Fiber: 8g, Sugar: 2g

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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This extra-flavorful Chicken Pesto Soup has the comfort food appeal that makes chicken soup such a popular dish, plus pesto and lemon juice! And you can make this fun soup with chicken and pesto in the Instant Pot or on the stove!

PIN the Chicken Pesto Soup recipe to make it later!

Chicken Pesto Soup is a recipe I came up with when I was experimenting with a chicken soup with cauliflower rice! And I do know how people love chicken with pesto. So knowing the popularity of that combination probably influenced the impulse to add pesto to this tasty soup.

And the chicken soup with pesto and lemon was really a wow for me! I made this soup in the Instant Pot, which was quick and easy. But you can easily make it on the stove, and I’ll give instructions for that. No matter which version you prefer, I hope you make this interesting soup right away!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What pesto did I use for Chicken Pesto Soup?

I always use my Basil Pesto with Lemon if I have some in the fridge or freezer. But when I don’t have homemade pesto I love the Kirkland Basil Pesto (affiliate link) that’s sold at Costco or on Amazon.com.

How to make soup with pesto and keep the pot clean:

This is a simple recipe, but I want to give you one caution: Be sure to turn off the heat when you stir the pesto into the hot soup. If you add pesto and let the soup sit with the Instant Pot (or stove) still turned on, you’ll have melted cheese on the pot that will be a pain to scrub off. (I learned that the hard way, although it didn’t stop me from really enjoying the soup!) Another option to keep your Instant Pot or soup pot as clean as possible is stirring some pesto into each bowl of soup when you serve it

How low in carbs is this Chicken Pesto Soup?

This fun variation for chicken soup only has 5 net carbs and 22 grams of protein per serving!

Love your Instant Pot?

I use a 6 Quart Instant Pot for all my recipes made in the Instant Pot. Check out my growing collection of Instant Pot Recipes! 

How to make Chicken Pesto Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Take cauliflower rice out of the freezer and let it start to thaw.
2. Trim chicken breasts and cut lengthwise.
3. Finely chop onion, celery, and carrots.
4. Turn Instant Pot to SAUTE, HIGH HEAT, and melt butter; then add onion, carrots, and celery and cook 2-3 minutes.
5. Add Italian Herb Seasoning, sage, ground thyme, salt, and fresh-ground black pepper and cook a minute more.
6. Add chicken broth or stock, chicken breast strips, and soup base. 
7. Lock the lid and set Instant Pot to MANUAL, HIGH, 6 minutes.
8. Let Instant Pot natural release 10 minutes; then release the rest of the pressure.
9. Remove cooked chicken pieces to cutting board.
10. Turn Instant Pot to SAUTE, LOW and add frozen cauliflower rice.
11. While cauliflower rice cooks, shred chicken apart. 
12. After cauliflower rice has cooked about 5 minutes, add shredded chicken to the soup and cook about 3 minutes more.
13. Turn off the Instant Pot and stir in basil pesto and lemon juice.
14. Serve the Chicken Pesto Soup right away and enjoy! We served this with more Parmesan cheese to add at the table.
15. See the complete recipe below to find stovetop instructions for this recipe.

Make it a Low-Carb Meal:

One of these low-carb breads or muffins would taste great with the Chicken Pesto Soup:

Want More Low-Carb Instant Pot Soups?

Check out Low-Carb and Keto Instant Pot Soups for lots more tasty soup ideas.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken Pesto Soup is a good dinner option for any low-carb diet, including Keto. It’s also great for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Instant Pot Recipes to find more soups like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This tasty soup with chicken and pesto was first posted in 2021. The recipe was last updated with more information in 2026.

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Instant pot lobster is the easiest way to bring a little luxury to your dinner table, no boiling pots or fancy techniques needed! In just minutes, the lobster cooks up tender, juicy, and perfectly steamed, ready to soak up a rich garlic herb butter.

Instant Pot Lobster Tail Ingredients

• Lobster Tails: Pick similar sized tails so they cook evenly. Fresh or frozen work, just thaw frozen tails in the fridge for the best texture.
• Water: Chicken broth is a great alternative and adds extra flavor as it steams!
• Butter: Use good quality unsalted butter like Kerrygold or Plugra for a rich flavor. If you use salted butter, cut back on any extra salt.
• Herbs: Fresh herbs make a big impact. If using dried, use about one third as much because they are more concentrated.

How to Make Instant Pot Lobster Tails

Lobster tails may look intimidating, but pressure cooking them makes them totally doable. It’s simple to prepare and turns any dinner or holiday meal into something really special.

1. Prepare: Add the trivet and water to the bottom of the Instant Pot.
2. Cut the Tails: Using kitchen shears, butterfly the tails of the lobster by cutting down the center.
3. Loosen the Meat: Loosen the meat, then pull the lobster meat upward.
4. Steam: Place the lobster tails on top of the trivet, shell side down, then close the lid and lock it in place. Select the “SEAL” mode, then press “STEAM” and add 2 minutes to the cook time. Manually release the steam once the lobster has cooked.
5. Whisk the Butter Sauce: In a small bowl, whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley.
6. Brush and Serve: Brush the sauce on the perfect Instant Pot lobster tails and enjoy!

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