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.
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
HOW TO MAKE MAPLE CHICKEN
- 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.
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MAPLE CHICKEN RECIPE (INSTANT POT)

Maple Chicken Recipe (Instant Pot Recipe)
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
- ¼ cup maple syrup
- 1 tbsp. garlic powder
- ½ tsp. ground black pepper
- ½ tsp. salt
- 1 ¼ 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.
Can’t wait to try this!
Ginny – Thanks! Let me know what you think! 😀