Cody Casey
Ground chicken is a versatile ingredient that can be used in a variety of Instant Pot recipes, including chicken curry, chicken ramen stir fry, chicken spaghetti, and chicken chili. The cooking time for ground chicken in an Instant Pot can vary depending on the specific recipe and the desired level of doneness. However, on average, it takes around 5-8 minutes to cook ground chicken in an Instant Pot on high pressure. This time may be longer for recipes that include additional ingredients such as pasta or vegetables, which require more time to cook.
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What You'll Learn
Instant Pot Ground Chicken Pasta
This Instant Pot Ground Chicken Pasta is a simple, 30-minute dinner that's perfect for busy weeknights. It's a one-pot pasta dish, which means it's not only easy to make but also easy to clean up!
Ingredients:
- Ground chicken
- Olive oil
- Onion
- Garlic
- Salt
- Pepper
- Red pepper flakes
- White wine (optional)
- Chicken broth
- Pasta (penne, or any medium-sized pasta)
- Basil
- Parmesan cheese
- Jarred marinara sauce (optional)
Instructions:
- Turn on the Instant Pot and select the "Sauté" function.
- Add a tablespoon of olive oil, followed by the diced onion and minced garlic. Sauté for 2-3 minutes until the onions become translucent and the garlic is fragrant.
- Add the ground chicken to the Instant Pot, along with salt and pepper. You can also add other seasonings like paprika or Italian seasoning. Sauté for another 5-6 minutes, breaking up the chicken into smaller pieces with a spatula, until the chicken is cooked through and no longer pink.
- (Optional) Add a splash of dry white wine to deglaze the pan and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- Pour in the chicken broth and add the pasta. Do not stir. Instead, gently press the pasta into the liquid, making sure it is mostly immersed. Adding the pasta on top of the sauce creates a barrier that prevents the "Burn" warning.
- Secure the Instant Pot lid and set the pressure release valve to "Sealing."
- Select "Manual" or "Pressure Cook" and set the timer for 5 minutes on high pressure.
- Once the cooking time is up, release the pressure and carefully remove the lid.
- Stir the pasta and mix in chopped basil and grated parmesan cheese. Adjust the salt to taste, depending on the type of sauce used.
- Serve and enjoy!
Tips:
- If you prefer al dente pasta, cook the pasta separately and add it to the sauce after step 4.
- You can substitute ground chicken with ground turkey or beef.
- For a vegetarian option, omit the ground chicken and add a can of rinsed and drained cannellini beans.
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Instant Pot Chicken Ramen Stir Fry
Ingredients:
- 2 packets Maruchan Ramen Noodles (flavor packet discarded)
- 1 pound skinless boneless chicken breasts or thighs cubed (½ inch cubes, 453 g)
- 1 tbsp light soy sauce or Tamari (for coating the chicken cubes)
- Rice vinegar – apple cider vinegar works too
- Water or chicken broth
- Coleslaw mix
- Bell peppers
- Cooking oil
- Salt
- Red pepper flakes
- Black pepper
- Italian seasoning
- Marinara sauce
- Cilantro
- Sesame seeds
- Optional toppings: Avocado, lime, poached egg, sliced green onions, etc.
Instructions:
Start by coating the cubed chicken with light soy sauce or tamari. You can sauté the chicken on normal settings in your Instant Pot to build flavor. When the chicken turns opaque from all sides, stop the process and proceed to the next step.
Next, make the sauce. In a medium bowl, whisk together all the ingredients for the sauce (soy sauce, rice vinegar, and other seasonings) and set aside.
Optional step: sauté the bell peppers. Follow this step if you prefer tender-crisp peppers. Turn on the Sauté function on your Instant Pot and wait until the screen says "hot". Add the cooking oil and then sauté the peppers until fragrant and slightly softened. Remove from the insert and set aside on a clean plate.
Now, cook the chicken. Still using the Sauté function, add the ground chicken to the hot insert (add a bit more cooking oil if necessary). Break the chicken into bite-size pieces as it cooks until no longer pink, about 7-8 minutes. Turn off the Sauté function.
Add the ramen noodles to the pot. Do not over-stuff the Instant Pot with ramen blocks as this will result in unevenly cooked noodles. 2 packets of ramen = 1 cup of liquid. Use either normal water or your favorite broth.
Fluff the cooked ramen gently with the help of a fork to loosen the noodles and make them fluffy and non-sticky. Once the cooking cycle is over, immediately do a quick pressure release to prevent overcooked mushy ramen. Remove the steel pot of the Instant Pot from the machine base and keep it on the counter to prevent the ramen from getting overcooked.
Your Instant Pot Chicken Ramen Stir Fry is ready to be served! It will last for 5 days in the fridge when stored in a moisture-free airtight container and can be frozen for up to 2 months.
Enjoy this delicious and easy weeknight meal loaded with veggies and protein!
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Instant Pot Keema Matar (Ground Chicken Curry)
Keema Matar, or simply Keema, is a popular Indian and Pakistani semi-dry curry made with ground meat (Keema) and green peas (Matar). It is seasoned with fragrant Indian spices and usually cooked in a fragrant onion-tomato masala. The term "keema" can refer to both the minced meat itself and the final dish.
Chicken Keema Matar is one of the most popular variations of this dish, along with Mutton Keema and Lamb Keema. The dish can be served with rice, bread, or even spaghetti.
Ingredients:
- Ghee or oil
- Cumin seeds
- Bay leaf
- Onion
- Ginger
- Garlic
- Green chili pepper
- Tomato puree
- Ground coriander
- Ground cumin
- Red chili powder
- Turmeric
- Salt
- Ground chicken
- Green peas
- Lemon juice
- Mint
- Cilantro leaves
Method:
- Set the Instant Pot to saute mode and add ghee or oil.
- Once it heats up, add the cumin seeds and bay leaf.
- When the cumin seeds start to sizzle, add the onions, ginger, garlic, and chili pepper. Saute for 3 minutes.
- Add the tomato puree, ground coriander, ground cumin, chili powder, turmeric, and salt. Mix well and saute for another 2 minutes.
- Add the ground chicken and cook until it is no longer pink.
- Do a 10-minute NPR (Natural Pressure Release), which means releasing the pressure manually 10 minutes after the beep.
- Add the green peas, lemon juice, mint, and cilantro leaves and mix well.
- If any lumps are formed, mash them with a spatula.
- Cook for an additional minute on Saute mode to ensure the peas are cooked through.
- Garnish with cilantro and serve hot with naan or dinner rolls.
You can adjust the spices to your taste and add more green chilies and red chili powder to make it spicier.
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Instant Pot Ground Chicken Chili
This Instant Pot Ground Chicken Chili is a simple, flavorful, and healthy meal that's perfect for cold winter nights. It's packed with protein and fiber and can be made in about 30 minutes. Here's a detailed recipe to guide you through the process:
Ingredients
- Ground chicken
- Olive oil
- Chopped onions
- Minced garlic
- Taco seasoning or a mix of chili powder, cumin, paprika, crushed red pepper, and oregano
- Pinto or Great Northern beans
- Fire-roasted tomatoes or regular diced tomatoes
- Chicken stock or broth (or water)
- Heavy cream or sour cream
- Salt and pepper to taste
- Optional: Green chiles, cocoa powder, brown sugar, vinegar
Instructions
- Set your Instant Pot to Sauté mode and add about 2 tablespoons of olive oil.
- Add chopped onions and garlic and sauté for 2-3 minutes until the onions are translucent and the garlic is fragrant.
- Add the ground chicken to the pot, along with salt and pepper. You can also add taco seasoning at this step for extra flavor. Sauté for 4-5 minutes, breaking up the chicken into smaller pieces with a spatula, until it's cooked through and no longer pink.
- Press "Cancel" to turn off the Sauté function.
- Add the remaining ingredients: beans, tomatoes, chicken stock/broth, and heavy cream/sour cream. Give the mixture a good stir.
- Secure the Instant Pot lid and set the valve to the "Sealing" position.
- Set the Instant Pot to Manual or Pressure Cook for 8 minutes.
- After the cooking time, let the pressure release naturally for about 10 minutes. Then, manually release any remaining pressure by turning the valve to the "Venting" position.
- Carefully open the lid and serve.
Tips and Variations:
- You can adjust the spices and add green chiles, cocoa powder, brown sugar, or vinegar to customize the flavor to your taste.
- For a lower-calorie option, you can reduce the amount of heavy cream or substitute it with sour cream, as suggested in some recipes.
- If you prefer a thicker chili, you can mash or blend a portion of the beans before adding them to the pot.
- This recipe is versatile, and you can easily adjust the ingredient quantities to suit your taste preferences.
- If you're looking for a vegetarian option, you can replace the ground chicken with ground turkey.
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Instant Pot Chicken Spaghetti
Ingredients:
- Olive oil
- Chicken breasts
- Chicken broth
- Spaghetti noodles
- Bell pepper
- Onion
- Garlic
- RoTel
- Chili flakes
- Milk
- Mushrooms
- Green chillies
- Salt and pepper
- Cheese
Method:
Start by pressing the 'Sauté' button on your Instant Pot. Once the pot reads "Hot," add a tablespoon of olive oil. Next, add the chicken and cook until it starts to brown. You can also sear the chicken in butter for extra flavor.
Stir in the bell pepper and onion. Cook for about 2 minutes until they start to soften. Then, add the garlic and cook for another 30 seconds.
Break the spaghetti noodles in half and place them in a crisscross pattern on top of the mixture. Pour in the chicken broth and add the RoTel. Close and lock the lid.
Cook on high pressure for 5-6 minutes. You can also cook it for 4 minutes on pressure and then keep it warm for 5 minutes. After cooking, release the pressure and open the lid carefully.
Stir in the cheese until it's well combined and melted. If the cheese is struggling to melt, close the lid and let the residual heat help it melt. You can also add in steamed veggies at the end to stretch the dish further.
Tips:
- If you're sensitive to spice, reduce or omit the chili flakes, and use mild RoTel or diced tomatoes.
- To prevent the spaghetti from clumping, layer it in opposite directions and ensure it's fully submerged in the liquid.
- If using mushrooms, sauté them with the onion and bell pepper until most of the liquid has evaporated.
- For a more traditional version of this recipe, boil the noodles and cook the chicken separately before baking in the oven.
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Frequently asked questions
It takes around 5-6 minutes to cook ground chicken in an instant pot.
It takes around 30 minutes to cook instant pot ground chicken pasta.
It takes around 15 minutes to cook instant pot ground chicken curry.
