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Instant Pot Karen’s Killer Chicken

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes (plus 10 minute NPR)
  • Total Time: 27 minutes
  • Yield: 4 servings 1x


  • 1 cup chicken broth
  • 2 1/2 Tbsp low sodium soy sauce
  • 1 tsp Montreal steak or chicken seasoning
  • 2 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Pace Picante Sauce (mild)
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon hot sauce, of choice
  • 1/8 teaspoon dried dill weed
  • 1/8 teaspoon cumin
  • 1/2 cup shredded cheddar
  • 1/2 cup bacon crumbles


  1. Pour chicken broth into Instant Pot. Place chicken into Instant pot and pour the soy sauce and steak seasoning over the chicken. 
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh or frozen chicken. When time is up let the pot sit for 10 minutes and then move valve to venting to release any remaining pressure. Remove the lid.
  3. Make the sauce by stirring together mayo, sour cream, picante sauce, cajun seasoning, parsley, hot sauce, dill and cumin.
  4. Use tongs to place the chicken on a baking sheet. You can discard the liquid in the Instant Pot. Spoon about a tablespoon or two of sauce over each piece of chicken. Sprinkle 2 Tbsp or cheese and 2 Tbsp of bacon over each piece of chicken. Place under the oven’s broiler for 2 minutes or until cheese is melted. 
  5. Serve immediately. 


You can also make this recipe with chicken tenderloins in the place of chicken thighs. Pressure cook for 5 minutes with a 10 minute natural pressure release.

  • Category: Chicken
  • Method: Instant Pot