Maple Chicken Recipe (Instant Pot)

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This maple chicken recipe for the Instant Pot is more or less a dump chicken recipe that makes up quickly, easily and turns out delicious. It’s great over rice, pasta or just on it’s own.

I love recipes that are super easy. I don’t have a lot of motivation right now to be creative in the kitchen. I have my moments, but these stay-at-home orders are kinda getting to me. It’s hard to be creative when all you want to do is go to a park or a beach or just give somebody a dang hug.

A sideview of a white bowl filled with this Maple Chicken Recipe.

Comfort food is really at the top of my list right now too. So I try to make foods that are as comforting as possible without destroying my eating plan. I’m officially half way to my weight loss goals and I don’t want to throw in the towel now, even in the midst of this whole mess.

WHAT YOU’LL NEED TO MAKE THIS

  • 1 1/4 lb. boneless, skinless chicken thighs
  • 2 cups sliced carrots (I used baby carrots, but regular work too)
  • 2 tbsp. lemon juice
  • 1 cup chopped red onion
  • 1/4 cup maple syrup
  • 1 tbsp. garlic powder
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. salt
  • 1 tbsp. oil
  • 1 cup chicken broth

A bowl of Maple Chicken with carrot slices sitting on top.

HOW TO MAKE MAPLE CHICKEN

  1. Press the “Sauté” button on your IP.
  2. To the insert, add the carrots, onions and oil. Sauté until the onions are translucent.
  3. Add in all remaining ingredients in the order listed, giving them a good stir at the end.
  4. Make sure to press the chicken down into the sauce as best you can.
  5. Turn off the IP, then press the “Manual” button and set to 20 minutes on high pressure.
  6. Allow for a ten minute natural release, then quick release any remaining steam before removing the lid.
  7. Using forks or the slow speed on an electric hand mixer, shred the chicken.
  8. Serve by itself or over pasta or rice.

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MAPLE CHICKEN RECIPE (INSTANT POT)

A sideview of a white bowl filled with this Maple Chicken Recipe.

Maple Chicken Recipe (Instant Pot Recipe)

Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 316kcal
Author: The Gracious Pantry

Equipment

  • Instant Pot pressure cooker

Ingredients

  • 2 cups sliced carrots
  • 1 cup chopped red onion
  • 1 tbsp. oil
  • 1 cup chicken broth
  • 2 tbsp. lemon juice
  • 1/4 cup maple syrup
  • 1 tbsp. garlic powder
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. salt
  • 1 1/4 lb. boneless, skinless chicken thighs

Instructions

  • Press the "Sauté" button on your IP.
  • To the insert, add the carrots, onions and oil. Sauté until the onions are translucent.
  • Add in all remaining ingredients in the order listed, giving them a good stir at the end.
  • Make sure to press the chicken down into the sauce as best you can.
  • Turn off the IP, then press the "Manual" button and set to 20 minutes on high pressure.
  • Allow for a ten minute natural release, then quick release any remaining steam before removing the lid.
  • Using forks or the slow speed on an electric hand mixer, shred the chicken.
  • Serve by itself or over pasta or rice.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 316kcal | Carbohydrates: 27g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 135mg | Sodium: 630mg | Potassium: 747mg | Fiber: 3g | Sugar: 17g | Vitamin A: 10726IU | Vitamin C: 14mg | Calcium: 74mg | Iron: 2mg

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2 Comments

  1. Can’t wait to try this!

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