Chicken tenders have never been so delicious! Cooked in the Instant Pot, they are ready to serve in 15 minutes and make for a great appetizer or main meal. Juicy, succulent, and rubbed in a garlic and herb seasoning mix.
What’s in this Instant Pot Chicken Tenders Recipe?
One of my go-to appetizers and finger foods is chicken tenders. They are always a crowd pleaser, and when cooked in the Instant Pot they come out perfectly succulent and juicy.
- Seasonings: Italian seasoning, onion powder, garlic powder, kosher salt, and ground black pepper give this chicken a classic Italian flavor.
- Chicken Tenders: You can buy pre-cut chicken tenders, or buy boneless, skinless chicken breasts and cut them lengthwise into tenders.
- Chicken Broth: Helps keep the chicken ultra-moist while it cooks.
Pro Tip: Use a trivet to cook the tenders. If you place them straight into the pot, the bottoms will burn.
Variations on Instapot Chicken Tenders
These chicken tenders are so versatile! To serve them with other cuisines, simply swap out the seasonings for your favorites.
Taco seasoning, blackened seasoning, herbs de Provence, chicken seasoning, lemon pepper, or barbecue would all be delish!
Cooking times can vary depending on the size and thickness of the chicken tenders. As a general guideline, cooking chicken tenders in the Instant Pot usually takes around 5-8 minutes on high pressure with a quick release of pressure. It’s important to always check the internal temperature of the chicken using a meat thermometer to ensure it reaches 165°F.
Yes, you can use frozen chicken tenders in the Instant Pot. However, you may need to increase the cooking time to ensure they are fully cooked. It’s important to follow the manufacturer’s guidelines for cooking frozen meat in the Instant Pot.
Using the sauté function before pressure cooking is optional but can help enhance the flavor and texture of the chicken tenders. Searing them briefly on each side in some oil or butter can provide a nice golden color and a bit of crispness. However, you can also skip this step if you prefer.
To prevent chicken tenders from drying out, it’s important not to overcook them. Follow the recommended cooking times and use a meat thermometer to ensure they reach the correct internal temperature of 165°F. You can also add some liquid like broth, sauce, or even water to the Instant Pot to help keep the chicken moist.
The Instant Pot cooks food through pressure cooking, which may not result in crispy chicken tenders. However, after pressure cooking, you can transfer the tenders to a baking sheet and broil them in the oven for a few minutes to achieve a crispy exterior.
How to Store and Reheat
These chicken tenders are great straight out of the pressure cooker, but they will keep well in the fridge for up to 3 days. You can eat the cooked tenders cold, added to salads and sandwiches, or reheat them in the oven at 350°F until warmed through.
How to Freeze
Freeze chicken tenders in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These chicken tenders are great served with BBQ sauce, honey mustard, or Chick Fil A Sauce. They make a great topper for salads and a great filling for fajitas.
If you shred them, they are great to use in recipes like Chicken Chili and Shredded Chicken Tacos.
Instant Pot Chicken Tenders
Ingredients
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 pounds chicken tenders
- 1 cup low-sodium chicken broth
Equipment
Instructions
- Combine the seasonings in a bowl and season both sides of each chicken tender to taste.1 teaspoon Italian seasoning, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground pepper, 2 pounds chicken tenders
- Set the Instant Pot to sauté (you can also do this step stovetop) and brown the chicken tenders on each side for 1-2 minutes. This step is optional but seals in flavor.
- Place trivet inside the Instant Pot.
- Pour chicken broth into the pot (directly over the chicken).1 cup low-sodium chicken broth
- Seal cooker and set to HIGH pressure for 6 minutes.
- When it’s done, release the pressure valve and wait for pressure to release, then let the chicken rest another 5 minutes.
- Serve with your favorite sauce and enjoy!
Notes
- I browned the tenders and really liked that it helped seal in the flavor. It also gives the tenders a nice texture on the outside if you want to enjoy them like chicken fingers or tenders and dip them in sauce. Browning is completely optional.
- Shredding was a breeze with the cooking time of 6 minutes.
- Use a trivet to cook the tenders. If you place them straight into the pot, the bottoms will burn.
Scott says
Searing meat does not “seal in flavor” it adds flavor.
michael J jarvis says
I followed the recipe exactly as stated right down to the 2lbs of chicken tenderloins. This chicken has no flavor at all. Very bland yet very healthy. Disappointed. Be ready to add salt for flavor.
Becky Hardin says
I am sorry this didn’t work out for you!
Kim says
I used different spices to fit a white bean chili recipe but the cooking directions here were perfect!! The tenders came out juicy and ready to shred.
Becky Hardin says
Thanks for sharing!
Joe Ownbey says
This recipe was so great! I think more aged people on medication and with less taste sensitivity would benefit from doubling the seasoning amounts and adding some stronger ingredients like salt, hot sauce, and/or fish juice.
Toya says
This recipe was easy to follow and cook time made perfectly tender tenderloins. However, I simply used an Italian dressing mix packet which was much easier and gave it great flavor!
Becky Hardin says
Thanks for sharing!
Margot says
This is so easy. I added some Italian seasoning. Delicious.
Becky Hardin says
I love the addition!
Wes Haslem says
Amazing writer. I love your blog.
Joe says
This was the first recipe I made as trail and error with my new Insta pot. I have to say the tenders can out perfectly cooked. As with anything I added a little extra salt after and spice to my personal taste. Excellent job thank you.
Becky Hardin says
Thanks so much for sharing, Joe!
Karen says
Don’t you have to have oil to brown these chicken tenders? Did I miss something?
Becky Hardin says
It’s an optional step, so I did not include the oil in the recipe!
Charlotte says
This recipe lacked flavor.
Becky Hardin says
I’m sorry you didn’t enjoy this recipe, Charlotte!
Jennifer Lura says
I don’t recommend this recipe at all.
Adding so much water gives the chicken a boiled overcooked taste – most of the chicken is cooking in the water. I could have done that easily on my stove.
Becky Hardin says
I’m sorry to hear you didn’t love this recipe, Jennifer!