This Instant Pot method delivers tender, moist chicken in a fraction of the time of traditional cooking. I developed this technique after years of dry, overcooked poultry, and it never fails to impress.
The secret is precise timing and liquid ratios that keep the meat juicy while infusing it with flavor. With just a few simple ingredients and 15 minutes of pressure cooking, you’ll have perfect chicken every time.
What emerges is succulent, fall-apart chicken that’s ready to use in any dish. The meat stays incredibly juicy, with a texture that’s far superior to stovetop or baked versions.
Serve as-is, shred for tacos, or slice for salads. This versatile protein works in countless meals.
Ingredients for Instant Pot Chicken Tenderloins
A handful of pantry staples and fresh aromatics create this foolproof protein in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Tenderloins 🍗 | 1 ½ lb | Boneless, skinless, uniform thickness |
| Chicken Broth 🍲 | 1 cup | Low-sodium preferred for control |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for depth of flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced for even distribution |
| Yellow Onion 🧅 | 1 whole | Medium-sized, finely diced |
| Dried Thyme 🌿 | 1 tsp | Rubbed between fingers to release oils |
| Dried Rosemary 🍃 | 1 tsp | Crushed to enhance aroma |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred for consistency |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for robust flavor |
| Bay Leaf 🍂 | 1 whole | Dried, removed before serving |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
| Dijon Mustard 🧪 | 1 tsp | Smooth variety for emulsification |
The chicken tenderloins are the star—look for uniform thickness to ensure even cooking (the good stuff, not the irregularly shaped pieces). Whole Foods and Costco both carry high-quality options. For the broth, low-sodium is key so you can control the seasoning. The herbs should be fresh-smelling; if your dried thyme or rosemary has lost its aroma, replace it. Bay leaf is often overlooked but adds subtle depth.
No chicken tenderloins? Boneless, skinless chicken breasts cut into strips work just as well. Out of Dijon? Whole-grain mustard at half the amount adds texture. If you lack fresh lemon juice, white wine vinegar in a pinch (but add a touch of sugar to balance acidity). The onion can be swapped for shallots if you prefer a milder taste. Olive oil is non-negotiable—use something you’d drizzle on bread.
Cooked chicken keeps beautifully—store in the fridge for up to 4 days or freeze for 3 months. Portion into meal-sized containers for easy use in salads, tacos, or soups throughout the week. Reheats best when gently warmed in broth or sauce to maintain moisture.
Why You’ll Love This Recipe
- Set and Forget: I toss everything in the Instant Pot, press a button, and walk away—dinner practically makes itself.
- Garlic & Onion Magic: The smell of sizzling garlic and onion in olive oil hits you first, then the broth makes the chicken so tender it falls apart.
- Meal Prep Hero: I cook a big batch Sunday and use it in salads, wraps, or pasta all week—no sad leftovers here.
- Budget Stretch: Chicken tenderloins are cheaper than breasts, and one package feeds my family twice. Honestly, that’s a win.
Step-by-Step Instructions for Instant Pot Chicken Tenderloins
Here’s the method. Straightforward, tested, works every time.
Step 1: Sear the Chicken Tenderloins
Set your Instant Pot to the Sauté function on Normal heat. Add the 1 tbsp Olive Oil and swirl to coat the bottom of the pot. When the oil shimmers, add the 1.5 lb Chicken Tenderloins in a single layer, ensuring they don’t overlap.
Sear the chicken tenderloins for 2-3 minutes per side until golden brown. This step builds a flavorful fond at the bottom of the pot, which will enhance the depth of your sauce. Avoid moving the tenderloins too much—let them develop a good crust before turning.
Step 2: Build the Aromatic Base
Once the chicken is seared, remove it from the pot and set it aside on a plate. In the same pot, add the finely diced 1 whole Yellow Onion and the minced 4 cloves Garlic Cloves. Sauté for 2-3 minutes until the onion softens and becomes translucent.
Next, stir in the 1 tsp Dried Thyme, 1 tsp Dried Rosemary, 1 tsp Kosher Salt, and 0.5 tsp Black Pepper. Cook for an additional 30 seconds to toast the herbs and release their aromatic oils. This step ensures the spices bloom and infuse the dish with robust flavor.
Step 3: Deglaze and Pressure Cook
Pour in the 1 cup Chicken Broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This deglazing step prevents burning and incorporates all the flavorful fond into the sauce. Add the 1 whole Bay Leaf, then stir in the 1 tbsp Lemon Juice and 1 tsp Dijon Mustard.
Return the seared chicken tenderloins to the pot, submerging them in the liquid as much as possible. Secure the lid, set the valve to Sealing, and cook on High Pressure for 6 minutes. The chicken will finish cooking gently under pressure, ensuring it remains moist and tender.
Step 4: Release Pressure and Finish
Allow the pressure to release naturally for 5 minutes, then switch the valve to Venting to release any remaining pressure. Once the float valve drops, carefully open the lid. Remove the 1 whole Bay Leaf and discard it.
Let the chicken tenderloins rest in the pot for 2-3 minutes to absorb some of the flavorful liquid. This resting period ensures the juices redistribute, keeping the meat succulent. Serve the chicken warm, drizzled with some of the cooking liquid for added moisture and flavor.
Pro Tips For Making Instant Pot Chicken Tenderloins
- Sear First, Pressure Later: I learned this the hard way—browning the tenderloins in olive oil for 2-3 minutes per side before pressure cooking adds depth that skipping just can’t match.
- Cut Evenly: Slice the tenderloins into uniform 2-inch pieces so they cook at the same rate; nothing worse than half dry, half underdone chicken.
- Skip the Overfill: Resist the urge to cram in extra tenderloins—your Instant Pot needs at least 1 cup of broth and room for steam to build pressure properly.
- Use Fresh Garlic: After burning minced garlic once too often, I now crush whole cloves instead; they infuse the broth without turning bitter during the 8-minute pressure cook.
Creative Variations of These Flavors
Asian-Inspired Sesame
Swap the herbs for 1 tbsp grated ginger and 2 tbsp soy sauce added with the broth. Replace Dijon with 1 tbsp hoisin. After cooking, drizzle with 1 tsp toasted sesame oil and sprinkle with 1 tbsp sesame seeds. 🌟
Lemon-Herb Mediterranean
Double the lemon juice to 2 tbsp and add ½ tsp dried oregano with the other herbs. Stir in ¼ cup chopped kalamata olives and 1 tbsp capers after pressure cooking. This brightens the dish beautifully.
Spicy Cajun Kick
Replace thyme and rosemary with 1 tbsp Cajun seasoning (I use Tony Chachere’s). Add ½ tsp smoked paprika and a pinch of cayenne. Serve with hot sauce on the side for those who want extra heat.
Creamy Garlic Parmesan
After cooking, remove chicken and stir ½ cup heavy cream and ½ cup grated Parmesan into the broth. Return chicken to coat. This creates a rich, velvety sauce that clings to the tenderloins.
Honey Mustard Glaze
Combine 2 tbsp honey and 2 tbsp whole-grain mustard after cooking. Brush over chicken and broil for 2-3 minutes for a sticky, caramelized finish. Perfect for sandwiches or meal prep bowls.
BBQ Pulled Chicken
Shred the cooked chicken and mix with 1 cup BBQ sauce (I prefer Sweet Baby Ray’s). Simmer on Sauté for 5 minutes to thicken. Pile onto buns with coleslaw for instant pulled chicken sandwiches.
Nutrition Facts
Frequently Asked Questions
Can I use frozen chicken tenderloins?
Yes, but add 2 extra minutes of pressure cooking time. Thaw slightly first for even cooking.
Why do we sear the chicken first?
Searing locks in juices and creates a flavorful fond. This step builds depth that pressure cooking alone can’t achieve.
What if my tenderloins are different sizes?
Cut thicker pieces in half lengthwise. Uniform thickness ensures all pieces finish at the same time.
Can I double this recipe?
Yes, but don’t exceed 2 lbs total and keep liquid at 1.5 cups. Overfilling can affect pressure.
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