20-Minute Paleo Instant Pot Chicken – Juicy & Flawless

You know those nights when you’re starving, short on time, but still want something healthy? That’s exactly why I fell in love with this Paleo Instant Pot Chicken recipe. It’s become my go-to lifesaver – ready in under 20 minutes with minimal cleanup. The Instant Pot works its magic, turning simple ingredients into tender, flavorful chicken every single time.

I first made this during one of those crazy weeks when my kids had back-to-back activities. Now it’s in regular rotation because it’s so darn easy and fits perfectly with our Paleo lifestyle. The lemon juice adds just the right zing, while the paprika gives it that beautiful golden color. Trust me, once you try this method, you’ll wonder how you ever cooked chicken any other way!

Why You’ll Love This Paleo Instant Pot Chicken

This recipe has saved my weeknight dinners more times than I can count, and here’s why:

• Speedy: From fridge to table in 20 minutes flat – perfect for those "I’m starving now" moments
• Simple: Just toss everything in the Instant Pot and let it work its magic while you relax
• Healthy: All Paleo-approved ingredients that’ll make you feel great after eating
• Flavor bomb: That garlic-paprika crust with the tangy lemon finish? Absolutely addictive

Ingredients for Paleo Instant Pot Chicken

Here’s everything you’ll need to make this simple yet flavorful dish – I promise it’s all stuff you probably already have in your pantry!

• 2 lbs chicken thighs – boneless and skinless (trust me, thighs stay juicier than breasts)
• 1 tbsp olive oil – the good stuff for that perfect sear
• 1 tsp salt – I use coarse sea salt for better flavor
• 1 tsp black pepper – freshly ground makes all the difference
• 1 tsp garlic powder – my secret weapon for instant flavor
• 1 tsp paprika – smoked paprika adds amazing depth if you have it
• 1 cup chicken broth – homemade if you’re fancy, boxed works great too
• 1 tbsp lemon juice – squeeze it fresh, your taste buds will thank you

See? Nothing complicated – just simple, wholesome ingredients that come together beautifully in the Instant Pot.

Equipment You’ll Need

This recipe keeps it simple – just grab your trusty Instant Pot (any size works), some sturdy tongs for flipping those thighs, and measuring spoons. That’s it – no fancy gadgets required!

How to Make Paleo Instant Pot Chicken

Alright, let’s get cooking! Don’t let the fancy “pressure cooking” term scare you – this method couldn’t be simpler. I’ll walk you through each step like I’m right there in your kitchen (wine glass optional but recommended).

Step 1: Searing the Chicken

First, grab your Instant Pot and hit that sauté button – we want it nice and hot. Add your olive oil and let it shimmer for about 30 seconds (that’s when you know it’s ready). Now pat those chicken thighs dry with paper towels – super important step! Dry chicken means better browning.

Sprinkle your spice mix generously over both sides of each thigh. Listen closely – when those thighs hit the pot, you should hear an instant sizzle! That’s the sound of flavor developing. Don’t crowd the pan – work in batches if needed. Give them about 2 minutes per side until they get that gorgeous golden crust. Pro tip: resist the urge to move them around too much – let the heat do its work!

Step 2: Pressure Cooking the Paleo Chicken

Once all your thighs are beautifully browned, turn off sauté mode. Pour in your chicken broth and lemon juice – it’ll make this amazing sizzling sound as it deglazes all those tasty browned bits from the bottom. That’s pure flavor gold!

Now comes the magic – lock that lid in place and make sure your valve is set to sealing. Hit manual/pressure cook button and set it for 10 minutes on high pressure. The Instant Pot will take about 5 minutes to come to pressure (perfect time to prep a quick salad!).

When time’s up, let it naturally release pressure for 5 minutes – no peeking! Then carefully quick release any remaining pressure. Warning: that steam is HOT, so keep your face and hands away.

Step 3: Serving Your Paleo Instant Pot Chicken

Open that pot and inhale deeply – that aroma is your reward! Use tongs to transfer the chicken to plates or a serving platter. Want to take it up a notch? Spoon some of that delicious cooking liquid over the top.

My favorite ways to serve: over cauliflower rice for a complete Paleo meal, or with roasted veggies on the side. A sprinkle of fresh parsley or thyme adds color and freshness. Sometimes I’ll zest a little extra lemon over top for brightness. However you serve it, dig in while it’s hot!

Tips for Perfect Paleo Instant Pot Chicken

After making this recipe more times than I can count, here are my can’t-live-without tips for the juiciest, most flavorful chicken every time:

• Pat those thighs dry! Seriously, take the extra 30 seconds with paper towels – dry chicken means better browning and way more flavor.
• Fresh lemon is worth it. That bottled stuff just doesn’t give the same bright, zippy flavor as squeezing a real lemon. Plus you get bonus zest for garnish!
• Don’t rush the sear. Let each side get properly golden – I count to 120 in my head (about 2 minutes) before flipping. It’s the difference between “meh” and “wow!”
• Rest before serving. Let the chicken sit for 5 minutes after cooking – those juices will redistribute for maximum tenderness.

Ingredient Substitutions & Notes

Life happens, and sometimes you need to improvise! Here’s how to keep this recipe Paleo-friendly with what you’ve got:

• Chicken thighs: Bone-in works great – just add 2 minutes to cooking time. Breasts dry out faster, so reduce time to 8 minutes if using them.
• Oil: Avocado oil swaps perfectly for olive oil. Coconut oil works too but adds subtle sweetness.
• Broth: Water in a pinch, but broth adds depth. Just check labels for Paleo compliance – no sneaky additives!
• Spices: No paprika? Try a dash of cayenne or chipotle powder for heat instead.

Remember: real, whole ingredients keep this truly Paleo. No compromises on flavor!

Storing and Reheating Paleo Instant Pot Chicken

Here’s the beautiful thing about this recipe – it actually gets better as leftovers! Store cooled chicken in an airtight container with some of that delicious cooking liquid to keep it moist. It’ll stay fresh in the fridge for 3-4 days, or freeze for up to 2 months (perfect for meal prep!).

When reheating, my favorite trick is to warm it gently in a skillet with a splash of broth – keeps it from drying out. Microwave works too – just cover with a damp paper towel and heat in 30-second bursts. Either way, you’ll be enjoying that same juicy, flavorful chicken all over again!

Paleo Instant Pot Chicken Nutrition

Nutrition varies based on your specific ingredients, but this dish packs lean protein and healthy fats while keeping carbs low – perfect Paleo fuel!

Common Questions About Paleo Instant Pot Chicken

Can I use frozen chicken? Absolutely! Just add 3-4 minutes to the cooking time. No need to thaw – the Instant Pot handles it like a champ.

What if I don’t have chicken broth? Water works in a pinch, but the broth adds extra flavor. If you’re in a bind, add an extra teaspoon of garlic powder for a flavor boost.

Can I double the recipe? Yes, but don’t fill the pot more than 2/3 full. You might need to cook in batches if your Instant Pot is on the smaller side.

How do I know when it’s done? The chicken should reach an internal temperature of 165°F. If you don’t have a thermometer, it should shred easily with a fork.

Can I make this ahead of time? Totally! It reheats beautifully and tastes even better the next day as the flavors meld together.

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