I cook a lot of weeknight dinners, and these Instant Pot chicken tenders have become a cornerstone of my quick-dinner rotation. They’re straightforward, forgiving, and come out tender every time. I like that they free up the stovetop and give reliable results even when the evening runs late.

This recipe is scaled for a family-sized batch and uses pantry staples: chicken tenders, a splash of olive oil, a little seasoning, and water for the pot to build pressure. There’s an optional browning step that adds texture, but it’s not required—either way you end up with juicy, clean-flavored chicken that’s fast to finish and easy to dress up.

Below you’ll find the ingredient list, the step-by-step Instant Pot directions exactly as written, and practical notes on gear, storage, and variations. Read the short how-to, then jump into the tips that will save you time and prevent common mistakes.

Ingredients at a Glance

2 lbs (900 g) chicken tenders — they’re called mini chicken fillets in the UK; the main protein and quickest-cooking piece.
1 tablespoon olive oil — helps with optional browning and prevents sticking during sauté.
½ teaspoon salt — basic seasoning; adjust to taste if using brined chicken.
¼ teaspoon ground black pepper — for a mild pepper note.
½ teaspoon dried oregano — adds a warm, herbal background.
1 cup (250 ml) water — See Note 3; used to create steam and pressure in the Instant Pot.

Chicken Tenders: How It’s Done

Select the SAUTE setting on Normal to preheat the Instant Pot.
Add 1 tablespoon olive oil to the pot and heat until shimmering.
Add the 2 lbs (900 g) chicken tenders to the pot and season both sides with ½ teaspoon salt, ¼ teaspoon ground black pepper, and ½ teaspoon dried oregano.
Brown the chicken tenders 1–2 minutes per side using the SAUTE function for better texture (this step is optional).
Remove the browned (or unbrowned) chicken tenders from the pot and set them aside on a plate.
Pour 1 cup (250 ml) water into the hot pot and use a spatula to scrape any browned bits from the bottom to deglaze the pot.
Place the trivet in the Instant Pot and arrange the chicken tenders on the trivet (or use a steamer basket if you prefer).
Secure the lid, set the steam release valve to SEALING, select PRESSURE COOK/MANUAL on High pressure, and set the cooking time to 3 minutes. (The Instant Pot will take about 5 minutes to come to pressure.)
When the cooking program ends, perform a Quick Release of the pressure (carefully move the valve to VENTING).
Open the lid, remove the chicken tenders, and serve.

Why Chicken Tenders is Worth Your Time

This method gives you consistently tender chicken without babysitting a skillet or oven. Pressure cooking traps moisture, so even plain tenders stay juicy. The whole process—from preheat to plate—takes less active time than many other methods. I can get a full tray of cooked tenders ready while I steam vegetables or toss a salad.

Beyond speed, the texture is a real win. A quick sauté adds a light crust, which most folks appreciate, but skipping that step still yields excellent results. Because the base seasoning is simple, the tenders act like a canvas: you can turn them into sandwiches, slice them for salads, or dress them with sauces for family-style dinners.

Ingredient Flex Options

These options let you adapt the recipe without changing the core amounts.

Spice swaps: Replace dried oregano with Italian seasoning or smoked paprika for a different profile.
Salt adjustments: If your chicken is brined or pre-seasoned, reduce the ½ teaspoon salt to ¼ teaspoon or omit it entirely.
Fat choices: Use avocado oil instead of olive oil for a higher smoke point if you plan to brown aggressively.
Broth swap: If you want more flavor in the cooking liquid, replace the cup of water with low-sodium chicken broth—this won’t change the cook time.

What’s in the Gear List

A brief list of what I use and why.

Instant Pot (any 6- or 8-quart model) — the recipe uses the PRESSURE COOK/MANUAL setting.
Trivet or steamer basket — keeps the chicken elevated above the liquid so it steams instead of boiling.
Heatproof spatula — for deglazing the pot after browning.
Tongs or a fork — to remove tenders cleanly after cooking.

Avoid These Traps

Instant Pot cooking is straightforward, but a few common missteps will cost you time or texture. Watch for these:

Skipping deglazing: If you skip scraping the bottom after browning, those browned bits can trigger a burn warning and stop pressure from building. Always add the cup of water and scrape the pot.
Overcrowding when sautéing: Browning works best in a single layer. If the tenders are piled up, they’ll steam instead of brown.
Wrong valve position: Double-check the steam release valve is set to SEALING before pressure cooking. If it’s on VENTING the Instant Pot won’t come to pressure.
Rushing the quick release: Always use a utensil or wear an oven mitt when moving the valve to VENTING. Steam is hot; don’t put your face or hands above the valve.

Fresh Takes Through the Year

Seasonal tweaks keep this basic recipe feeling new all year.

Spring: Brighten the cooked tenders with lemon zest and a quick gremolata (parsley, lemon, garlic) and serve with asparagus.
Summer: Chill the cooked tenders, slice, and toss into cold pasta salad with tomatoes and basil for backyard lunches.
Fall: Use deeper spices—swap oregano for a pinch of ground cumin and smoked paprika—and pair with roasted root vegetables.
Winter: Simmer a simple gravy or mushroom sauce in the pot after removing the tenders; pour over warm tenders for a comforting plate.

Cook’s Notes

Short, practical notes from years of testing.

Optional browning: The recipe lists a 1–2 minute per side sauté. I do it when I want a little color; it’s fine to skip for the fastest route.
Doneness: Because tenders are thin, 3 minutes at high pressure plus quick release is sufficient. If you prefer a firmer texture, add 30–60 seconds, but you’ll risk drying them out.
Resting: Let tenders rest a few minutes after removing from the pot—this helps juices redistribute and keeps them moist when you slice.
Use a trivet: Elevating the chicken prevents it from sitting in liquid and becoming soggy; a steamer basket works well if you have one.

Prep Ahead & Store

Plan for leftovers and make-ahead meals.

Make-ahead: Fully cooked tenders keep well in the refrigerator for 3–4 days. Cool to room temperature, then store in an airtight container.
Freezing: Freeze cooked tenders in a single layer on a sheet pan, then transfer to a freezer bag for up to 3 months. Reheat gently from frozen in a low oven or air fryer to restore texture.
Reheating: Reheat in a 350°F (175°C) oven for 8–12 minutes, or use an air fryer for 5–7 minutes to regain some crispness. Avoid microwaving for long stretches—microwaves can make them rubbery.

Questions People Ask

Can I use frozen tenders? You can, but I don’t recommend it for this short cook time. Frozen tenders will need longer under pressure; follow Instant Pot guidance for frozen poultry and increase the time accordingly.
Do I need the trivet? Yes—placing the tenders on a trivet keeps them above the liquid so they steam rather than boil. If you skip the trivet, the texture will be different.
What if I get a burn warning? Turn off the pot, release pressure if any, remove lid, and scrape the bottom. Then add the required 1 cup (250 ml) water and try again. Browning lots of bits without enough liquid is the usual cause.
Can I double the recipe? You can increase the amount if your Instant Pot is large enough, but avoid stacking too many tenders tightly. Arrange them so steam circulates; you may need to cook in batches to keep texture consistent.

Hungry for More?

If you liked this Instant Pot method, try using the same technique for other thin cuts: pork cutlets, turkey tenderloins, or thin fish fillets with adjusted times. The key is building steam with a cup of liquid and lifting the protein above that liquid on a trivet or basket.

For sauces and serving ideas: toss sliced tenders with buffalo sauce for wraps, slice them over a grain bowl with roasted vegetables, or shred and mix with a quick BBQ glaze for sandwiches. This recipe is a dependable foundation—fast, simple, and ready for the rest of your week.

Print Recipe Save it for later

Instant Pot Chicken Tenders

If you’re looking for a quick, easy, and flavorful way…

Prep Time7

Cook Time3

Total Time20

Servings: 4 servings

Ingredients

?2 lbs 900 gchicken tendersthey're called mini chicken fillets in the UK
?1 tablespoonolive oil
?1/2 teaspoonsalt
?1/4 teaspoonground black pepper
?1/2 teaspoondried oregano
?1 cup 250 mlwaterSee Note 3

Instructions

Select the SAUTE setting on Normal to preheat the Instant Pot.
Add 1 tablespoon olive oil to the pot and heat until shimmering.
Add the 2 lbs (900 g) chicken tenders to the pot and season both sides with ½ teaspoon salt, ¼ teaspoon ground black pepper, and ½ teaspoon dried oregano.
Brown the chicken tenders 1–2 minutes per side using the SAUTE function for better texture (this step is optional).
Remove the browned (or unbrowned) chicken tenders from the pot and set them aside on a plate.
Pour 1 cup (250 ml) water into the hot pot and use a spatula to scrape any browned bits from the bottom to deglaze the pot.
Place the trivet in the Instant Pot and arrange the chicken tenders on the trivet (or use a steamer basket if you prefer).
Secure the lid, set the steam release valve to SEALING, select PRESSURE COOK/MANUAL on High pressure, and set the cooking time to 3 minutes. (The Instant Pot will take about 5 minutes to come to pressure.)
When the cooking program ends, perform a Quick Release of the pressure (carefully move the valve to VENTING).
Open the lid, remove the chicken tenders, and serve.