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–+ servings
top down view of the finished instant pot chicken tenders served on a white plate

Instant Pot Chicken Tenders

It's quick and easty to make flavorful Korean chicken tenders in Instant Pot.
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Course: Dinner
Cuisine: American, Asian
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 6 minutes
Servings: 6
Calories: 208kcal
Author: Bintu Hardy | Budget Delicious
Cost: less than $3 per serving

Equipment

An instant Pot
Instant Pot 8QT
Instant Pot Accessories
Mixing Bowls
thermometer
Thermometer

Ingredients

  • 2 pounds (907g) chicken breast boneless and skinless
  • 3 tablespoons ketchup
  • ¼ teaspoons dried chilis add more or less, to suit your desired heat level
  • 1 teaspoon sriracha sauce or more, to taste
  • 2 tablespoons honey
  • 1 tablespoon garlic paste
  • 1 cup (236ml) chicken broth or water

Instructions

  • Slice chicken breast into tenders then place in a zip-top bag or bowl.
  • Add the ketchup, sriracha, chilis, honey, and garlic paste, then stir or shake to combine and fully coat the chicken.
  • Add the trivet in the bottom of the Instant Pot insert, then pour in the broth or water.
  • Place chicken tenders on top of the trivet. The pieces may touch, but should not overlap.
  • Put the lid on, turn the valve to the sealing position, and set to manual pressure / high pressure for 6 minutes.
  • When done, perform a quick pressure release (QPR), then open the lid and carefully remove the chicken.

Video

Notes

  • Use a sharp knife to cut the chicken breast against the grain into tenders of equal length and thickness. 
  • If you have time, let the chicken marinate for 30 minutes and up to 8 hours.
  • Brown the seasoned chicken in the Instant Pot using the saute function. This step is optional but will lock in the juices and make the tenders more flavorful. 
  • If you brown the chicken, be sure to scrape any bits off the bottom when adding the chicken broth.
  • Be sure to cook the chicken on a trivet or it may burn. 
  • Always check for doneness with a meat thermometer. The temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
  • Note that the cooking time listed does not include the time it takes for the Instant Pot to come up to pressure, or for the pressure to release.
  • Storage - keep leftovers in an airtight container inside the fridge for up to 4 days.
  • There are 2 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 208kcal | Carbohydrates: 9g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 405mg | Potassium: 633mg | Fiber: 1g | Sugar: 7g | Vitamin A: 140IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg