Instant Pot Chicken and Spinach Ramen Brown rice ramen noodles, lean chicken that practically falls apart when you shred it, lots of mushrooms, spinach, soft-boiled eggs and raw veggies. Y-U-M.

Instant Pot Shredded Chicken Tacos are a time saver on Taco Tuesday!! Is there anything better than that day of the week ...

This Instant Pot Buffalo Chicken recipe is the perfect combination of spicy and savory. With just a few ingredients and minimal prep time, it’s a quick and easy meal for any day of the week ...

Add in 1 cup of chicken stock, place the metal trivet in the Instant Pot, and begin cooking the chicken. Use manual setting, high pressure, and the appropriate cook time based on the chicken's weight.

If you can’t get thighs, cook boneless skinless chicken breasts for 6–7 minutes at high pressure, depending on size. Cook bone-in chicken thighs 10–11 minutes, again depending on size.

Season chicken with salt and pepper and add to instant pot, working in 2 batches, cook until golden flipping halfway through, about 5 minutes per side. Remove chicken to a plate.

Once all of the dumplings have been added to the pot, cook for 8–10 minutes, or until dumplings have puffed and cooked through. Adjust salt and pepper to taste and serve.