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–+ servings
Several Instant Pot chicken tenders on a plate with dipping sauce on the side.
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5 from 1 vote

Instant Pot Chicken Tenders

These Instant Pot Chicken Tenders are ready in 20 minutes! They are perfectly seasoned and make a fast and easy weeknight dinner.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: instant pot chicken tenders
Servings: 4 servings
Calories: 343kcal
Author: Taylor Stinson

Ingredients

  • 1 tbsp olive oil
  • 1 lb chicken tenders
  • 1 tbsp cornstarch
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup water

Coleslaw to serve on the side

  • 2 cups red cabbage thinly sliced
  • 1/2 cup carrot matchsticks or 1 carrot, julienned
  • 1 tbsp light mayo
  • 1 tbsp vinegar
  • 1 tbsp sugar
  • 1 tsp canola oil
  • 1/2 tsp each salt & pepper

Instructions

  • Mix together cornstarch, spices, salt & pepper. Coat chicken tenders in this mixture, tossing on a plate.
  • Heat olive oil in Instant Pot on saute mode until hot. Add tenders, cooking in batches for 1-2 minutes per side until browned.
  • Turn saute mode off, remove your tenders, then add water to the bottom of the Instant Pot. Top with trivet. Add tenders to the top of the trivet, then pressure cook for 2 minutes.
  • Instant Pot will take a few minutes to come to pressure, then pressure cook the 2 minutes. While you're waiting for them to cook, mix the cabbage, carrots, mayo, vinegar, sugar, oil, salt & pepper together in a large bowl and set aside.
  • When chicken is done cooking, do a quick release of the pressure. Serve with your fave dipping sauce and alongside coleslaw if desired. Enjoy!

Notes

Serve with your favourite dipping sauce like ranch, blue cheese, honey mustard, BBQ sauce or sweet chili sauce.
Try out different seasonings like Italian seasoning, lemon pepper, Cajun seasoning or shawarma spice.
Broil the tenders for a few minutes after cooking to get a nice crispy finish.
If you're using frozen tenders, cook on high pressure for 6 minutes followed by a natural pressure release for 5 minutes.
Store the leftovers in the fridge for 5 days. Reheat in the oven for 5-10 minutes at 400° F.
Freeze the chicken cooked or raw for up to 3 months. Defrost in the fridge then reheat or cook as normal.

Nutrition

Calories: 343kcal | Carbohydrates: 14g | Protein: 50g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 146mg | Sodium: 651mg | Potassium: 1127mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3875IU | Vitamin C: 55mg | Calcium: 63mg | Iron: 2mg