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Instant Pot Restaurant Chicken

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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 18 minutes
  • Yield: 4-6 servings 1x


An easy dump and go recipe of moroccan seasoned chicken tenderloins in a creamy sauce. Perfect over rice or mashed potatoes.


  • 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


  1. Add chicken tenderloins into Instant Pot. Drizzle the chicken with olive oil.
  2. 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. 
  3. Pour broth into Instant Pot. 
  4. 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.
  5. 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. 
  6. Salt and pepper to taste. Serve chicken and sauce with rice or mashed potatoes.
  • Category: Chicken
  • Method: Instant Pot