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Buffalo Chicken Cauliflower Rice
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2/3 cup buffalo wing hot sauce (use mild or spicy as preferred)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- For the cauliflower rice:
- 4 cups cauliflower florets (about 1 medium head, riced in a food processor)
- 1/4 cup diced celery
- 1/4 cup chopped scallions
- Salt and pepper to taste
- Optional toppings:
- Crumbled blue cheese (or dairy-free alternative)
- Chopped fresh parsley
Instructions
- Select “Sauté” on the Instant Pot. Add olive oil. Once it shimmers, toss in the chicken, garlic powder, onion powder, and smoked paprika. Sauté until chicken turns opaque and lightly golden on all sides, about 3-4 minutes.
- Pour in the buffalo sauce. Stir well, scraping up any browned bits—that’s where the flavor lives! Cancel “Sauté.”
- Secure the lid. Set to “Pressure Cook” or “Manual” on high for 5 minutes.
- While chicken cooks, pulse cauliflower in a food processor until it resembles rice. Mix with diced celery and scallions.
- After pressure cycle ends, immediately quick release. Remove the lid and stir.
- Add riced cauliflower mix directly to the pot; stir well. Reseal the lid and let stand on “Keep Warm” for 5 minutes so the cauliflower gently steams in spicy juices (no extra water needed).
- Fluff and serve topped with blue cheese and parsley, if desired. The cauliflower should be tender but not mushy, and the aroma—spicy, tangy, irresistible—will draw everyone to the table.
- Don’t overcook the cauliflower—it only needs gentle steam to stay fluffy.
- Use rotisserie chicken for an even faster version; skip pressure cooking and simply warm everything together.
- Store leftovers in an airtight container for up to 3 days; reheat gently to avoid drying out the chicken.
- For a milder dish, swap in half buffalo sauce and half tomato sauce.
Variations
- Dairy-free: Use vegan blue cheese or omit entirely.
- Vegetarian: Substitute chickpeas or cubed firm tofu for the chicken and proceed as written.
- Nut-free: All ingredients are naturally nut-free.
Mediterranean Chicken Bowl
Ingredients
- For the Chicken:
- 1 ½ lbs boneless skinless chicken breasts (or thighs for juicier texture)
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- For the Roasted Veggies:
- 2 cups cherry tomatoes, halved
- 1 large zucchini, sliced in half-moons
- 1 bell pepper, chopped
- 1 red onion, thickly sliced
- 1 Tbsp olive oil
- Salt and pepper, to taste
- Base & Toppings:
- 1 ½ cups uncooked quinoa or couscous
- 3 cups low-sodium chicken broth (or water)
- ½ cup crumbled feta cheese (optional)
- ¼ cup chopped fresh parsley
- Lemon wedges
Instructions
- In a zip-top bag or container, combine chicken, olive oil, lemon juice, oregano, cumin, paprika, garlic, salt, and pepper. Marinate for at least 15 minutes (overnight in the fridge gives huge flavor payoff).
- Add marinated chicken and any juices to the Instant Pot. Seal, set to ‘Poultry’ or Manual for 10 minutes. Allow for a 5-minute natural release, then quick-release remaining pressure. Chicken should be fragrant and juicy; slice or shred as desired.
- While chicken cooks, toss all veggies in olive oil, salt, and pepper. Spread on a sheet pan; roast at 425°F for 20 minutes until edges are caramelized and veggies are tender but still colorful.
- Rinse quinoa/couscous under cold water (removes bitterness from quinoa). Bring chicken broth to a boil, add grains, cover, and simmer until fluffy (about 15 minutes for quinoa, 5 minutes for couscous).
- Layer bowls: start with grains, top with chicken, roasted veggies, sprinkle with feta and parsley. Squeeze lemon over just before serving.
Tips
- Slice chicken against the grain for maximum tenderness.
- Cool cooked components quickly before refrigerating, storing in separate containers for easy mixing.
- Bowls reheat beautifully—just add a splash of water when microwaving grains.
- For a vegetarian swap, use more roasted veggies and chickpeas instead of chicken.
Variations
- Gluten-free: Use quinoa, not couscous.
- Dairy-free: Skip feta or sub with dairy-free cheese.
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