There are days when I just need dinner on the table fast without sacrificing flavor — and that’s when my Instant Pot chicken tenders save the day. They’re juicy, perfectly seasoned, and ready in about 20 minutes from start to finish. Whether I’m tossing them into salads, rolling them into wraps, or serving them with fries and dipping sauce, they never disappoint.
This recipe is a no-fuss classic: tender chicken, simple seasonings, and the Instant Pot doing most of the work while you get everything else ready.
Why I Keep This Recipe in My Back Pocket
Chicken tenders have a softer texture than chicken breast and cook more quickly, which is a blessing on busy weeknights. I also love how versatile they are — they’re just as good dipped in ranch as they are sliced over a fresh garden salad.
My kids call these “Mom’s magic chicken” because they’re ready so quickly, and they never dry out. It’s one of those rare recipes that works for picky eaters, foodies, and meal preppers alike.
My Favorite Tips for Perfect Instant Pot Tenders
- Brown them first – It’s optional, but taking a couple of minutes to sauté gives them a golden crust and locks in flavor.
- Season simply or boldly – I stick to salt, pepper, and oregano for a classic flavor, but you can swap in Cajun seasoning, lemon pepper, or Italian herbs depending on your mood.
- Trim the tendon – That little white strip can be chewy. A quick pull (using a paper towel for grip) makes all the difference.
- Don’t skip deglazing – Adding a splash of water and scraping the pot after browning prevents the dreaded “burn” warning and adds flavor to the cooking liquid.
- Serve hot – These are best enjoyed fresh from the pot while they’re still juicy.
Ingredients You’ll Need
- Chicken tenders – About 2 pounds; sometimes called “mini chicken fillets.”
- Olive oil – For browning.
- Salt & pepper – The basics, and always worth seasoning well.
- Dried oregano – Adds a nice earthy flavor.
- Water – 1 cup for a 6-quart pot, 1½ cups for an 8-quart.
How I Make Them
- Heat the Instant Pot – Set to SAUTÉ (normal). Add olive oil.
- Season & brown – Sprinkle tenders with salt, pepper, and oregano. Brown for 1–2 minutes per side.
- Deglaze – Remove chicken. Add a splash of water, scraping up any bits stuck to the bottom.
- Add water & trivet – Pour in remaining water, place trivet in the pot.
- Pressure cook – Return chicken to the trivet, seal the lid, set to PRESSURE COOK/MANUAL for 3 minutes.
- Quick release – When done, release steam immediately. Serve hot.
Serving Ideas That Always Work
- With dipping sauces – Ranch, honey mustard, BBQ, or Buffalo.
- Over a salad – Sliced tenders make any salad more filling.
- In wraps or sandwiches – Great for quick lunches.
- With sides – Try roasted veggies, mashed potatoes, or mac and cheese.
Variations I’ve Tried and Loved
- Cajun seasoning for a little heat.
- Smoked paprika & onion powder for a smoky-sweet profile.
- Lemon pepper for a zesty twist.
- Italian seasoning for a herby flavor that works with pasta sides.
Storing & Reheating
- Fridge – Keeps for 3–4 days in an airtight container.
- Reheat – Microwave for 30–45 seconds or in a skillet over low heat.
- Freezer – Wrap tightly and freeze for up to 2 months; thaw in the fridge before reheating.
FAQs
Can I make these from frozen?
Yes, skip the browning and increase cook time to 6 minutes, then quick release.
Do I have to use a trivet?
It helps keep the tenders from sitting in liquid, but if you don’t have one, you can cook them directly in the liquid.
Can I double the recipe?
Yes, as long as you don’t pack them too tightly. Layering is fine, but the Instant Pot needs space to build pressure.
Will this work with chicken breast strips?
Yes, just adjust cooking time depending on thickness — thinner strips will need less time.
Instant Pot Chicken Tenderloins
These Instant Pot chicken tenders are tender, flavorful, and ready in just 20 minutes from start to finish.
Ingredients
- 2 lbs (900 g) chicken tenders (mini chicken fillets)
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup (250 ml) water
Instructions
- Set your Instant Pot to the Sauté function on normal heat. Warm the olive oil, then add the chicken tenders. Sprinkle with oregano, salt, and pepper, and sear for about 1–2 minutes per side until lightly browned. (This step adds extra flavor but can be skipped if you’re short on time.)
- Remove the chicken and pour a splash of water into the pot, scraping up any browned bits to deglaze. Place the trivet inside and pour in the remaining cup of water.
- Arrange the chicken tenders on the trivet (or in a steamer basket). Lock the lid in place, set the valve to Sealing, and choose Pressure Cook (Manual) on high for 3 minutes. It will take about 5 minutes for the Instant Pot to come to pressure.
- Once the cooking cycle finishes, perform a quick release to let out the steam. Carefully remove the chicken tenders and serve immediately with your favorite sides.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 87Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 9mgSodium 413mgCarbohydrates 4gFiber 0gSugar 0gProtein 4g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Instant Pot chicken tenders are one of those rare recipes that’s both ridiculously easy and genuinely delicious. They’re adaptable to almost any flavor profile, work for both kids and adults, and make weeknight dinners a breeze. I’ve lost count of how many times I’ve made them, and they still find their way into my meal plan almost every week.