Instant Pot Restaurant Chicken–an easy dump and go recipe of moroccan seasoned chicken tenderloins in a creamy sauce. Perfect over rice or mashed potatoes.
Instant Pot Restaurant Chicken
Today’s recipe is an adaption from bestrecipes.com. The original recipe is made in a pan on the stove but of course I changed it up to make it into an easy dump and go Instant Pot recipe. If you’re a fan of creamy tender chicken and a fan of moroccan seasonings you’ll love this dish.
The overall flavor profile of Moroccan seasoning is warm, earthy, and slightly sweet, with a subtle spiciness that is not overpowering. The cumin provides a slightly nutty and citrusy flavor, while the cinnamon adds a touch of sweetness. The ginger adds a bit of warmth and the cayenne pepper provides a subtle heat.
We served this chicken over leftover rice. A tip for that! If you’re warming up leftover rice in the microwave add in an ice cube with it. It helps the rice steam perfectly! We love this tip and use it all the time.
Ingredients/Substitution Ideas
- Chicken tenderloins–frozen or fresh. I buy the big bag of frozen tenderloins from Costco.
- Olive oil
- Brown sugar
- Smoked paprika
- Cumin
- Cinnamon
- Ground cloves
- Ground ginger
- Salt
- Pepper
- Cayenne pepper
- Chicken broth–or water and Better than Bouillon chicken base
- Half and half–or heavy cream
- Cornstarch
Steps
Add chicken tenderloins into Instant Pot. Drizzle the chicken with olive oil.
In a small bowl stir together the brown sugar, paprika, cumin, cinnamon,cloves, ginger, salt, pepper and cayenne.
Stir the seasonings into the pot and coat the chicken.
Pour broth into Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook time to 3 minutes (for fresh or frozen). When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
In a bowl whisk together half and half and cornstarch until smooth.
Stir a cup of the hot liquid from pot into the half and half. Turn Instant Pot to saute setting. Stir half and half mixture into pot. Once sauce has thickened turn off pot.
Salt and pepper to taste. Serve chicken and sauce with rice or mashed potatoes.
Notes/Tips
- This recipe uses a homemade blend of seasonings but you can also use 1 tablespoon of moroccan seasoning if you have it on hand.
- Variation: Try using 1 Tbsp of tuscan seasoning instead of the seasonings listed.
- This chicken and creamy sauce tastes great served over rice or mashed potatoes. You can also serve it over cauliflower rice.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with ground cloves are Instant Pot Bowl O’ Red and Instant Pot Skyline Chili Cheese Coneys.
More Instant Pot recipes with chicken tenderloins…
Instant Pot Chicken Julienne
Chicken tenderloins in a creamy lemon paprika sauce. An easy, dump and go, saucy chicken recipe.
Instant Pot Bacon Chicken Fettuccine Alfredo
A creamy sauce envelopes pasta and tender bites of chicken. Crumbled bacon finishes the dish off and adds extra flavor. This chicken alfredo is all made in one pot cutting down on prep time and dishes to clean.
Instant Pot Tennessee Chicken
Chicken tenderloins in a sweet and sour barbecue sauce made in record time with your electric pressure cooker.
Old Lady on a Bus Chicken
Old Lady on a Bus Chicken is chicken tenderloins that can be made in your Instant Pot, Crockpot or oven. The secret is the barbecue sauce that has a special ingredient…orange juice concentrate!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Instant Pot Restaurant Chicken
- Prep Time: 15 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 18 minutes
- Yield: 4–6 servings 1x
Description
An easy dump and go recipe of moroccan seasoned chicken tenderloins in a creamy sauce. Perfect over rice or mashed potatoes.
Ingredients
- 20 ounces chicken tenderloins (frozen or fresh)
- 1 Tbsp olive oil
- 1 tsp brown sugar
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- Pinch of ground cloves
- Pinch of ground ginger
- 1/4 tsp salt
- 1/4 tsp pepper
- Pinch of cayenne pepper
- 1/2 cup chicken broth
- 1/2 cup half and half or cream
- 2 Tbsp cornstarch
Instructions
- Add chicken tenderloins into Instant Pot. Drizzle the chicken with olive oil.
- In a small bowl stir together the brown sugar, paprika, cumin, cinnamon,cloves, ginger, salt, pepper and cayenne. Stir the seasonings into the pot and coat the chicken.
- Pour broth into Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook time to 3 minutes (for fresh or frozen). When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a bowl whisk together half and half and cornstarch until smooth. Stir a cup of the hot liquid from pot into the half and half. Turn Instant Pot to saute setting. Stir half and half mixture into pot. Once sauce has thickened turn off pot.
- Salt and pepper to taste. Serve chicken and sauce with rice or mashed potatoes.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Made it twice now. I love the flavors but not my spouse’s favorite, yet he cleans the plate. Side mashed potatoes. I’ve passed it on to a friend to try.
★★★★★
Glad you enjoyed Kris!
Can you use breast or thighs?
Sure. You will want to cook for a longer time. 10-12 minutes depending on size and if they are frozen or not.
I thought the instant pot always required a full cup of liquid (for a six quart pot). Is it an issue with this recipe only using half-cup for cooking the chicken?
When a recipe has moisture releasing ingredients like chicken, mushrooms, cabbage, etc you don’t need as much liquid to get started.
Half and half is cream. Half milk and half cream.
hi Karen, how are you? I have a question. what is half and half?
Maria, half & half is just as Karen said. It’s light cream with 10% fat. Half & half is sometimes sold as “creamo” in stores.
Hi Maria, it is sold next to heavy cream at the grocery store. It is half whole milk and half cream.