Ninja Foodi Pressure Cooker Chicken Breast

After all, chicken is protein-packed, super versatile, and perfect for families with kids who might be a little picky.

If you have one of these incredible appliances, you’ll know that it’s a steamer, air fryer, and pressure cooker all in one.

With all these features, you can make everything from whole roasts and stir-fries to tacos and pasta.

The best thing about the Ninja Foodi is that it can speed up the cooking process with its pressure cooking mode and then finish your food to crispy perfection on air fryer mode.

Using the pressure cooker, you can cook the potatoes and chicken together, and the chicken juices will even drop down to season them as it all cooks.

Pulled pork is super tasty, but it takes a while to make. Using chicken will not only speed things up but will also give you a similar texture with a lot less fat.

The key to this dish is dry ranch powder, which adds so much incredible flavor. Just sprinkle it right over the chicken in the pot.

Be sure to use full-fat cream cheese and to cut it into chunks, or it won’t melt quite right. The lower-fat kind will make this too watery.

Did you know you can roast an entire chicken in the pressure cooker in just 15 minutes? That’ll make your next Sunday roast a breeze to whip up!

First, it will more or less steam-cook with seasoned water in the base of the pot.

That liquid will infuse into the meat as it cooks, so be sure to add plenty of herbs.

Then, once it’s juicy, you’ll air fry the bird until the skin is beautifully crisp and golden.

French onion soup is a thing of beauty, and when you add that intense flavor to chicken, it’s impossible to resist.

For the best result, use sweet onion or Vidalia onions. Of course, they need to be caramelized, but that can be done right in the Ninja pot.

French onion soup gets a lot of its flavor from beef broth, so if you don’t have that, it might not taste as you would expect. It will still be delicious, though, I’m sure.

Probably the best thing about this kind of appliance is that you’ll use minimal pots and pans, making cleaning up that much easier.

In this case, you’ll cook the chicken, followed by the veggies. Then, in the same pot, you’ll make the glaze before tossing everything together.

But they also come with a layer of skin that, if not cooked right, will be rubbery and sad.

So, as with the roast chicken, you’ll start with a pressure cooker function to cook the thighs all the way through.

This chicken is bursting with incredible flavor, and it pairs perfectly with pasta, rice, or potatoes.

The secret ingredient is pesto, which you’ll add to the chicken broth along with heavy cream and diced red peppers.

Being mixed with cream, the pesto isn’t as strong, so even the kids will love this dish. I drizzled extra over mine before serving for a more pronounced flavor.

For this teriyaki chicken, you’ll need to brown the meat first to give it texture and flavor.

Then, the rice goes in raw and cooks with everything else on the pressure cooking setting.

Although the rice is cooked with the chicken and veggies, using broth instead of plain water will ensure this is extra delicious.

This meal is so comforting and I highly recommend you make extra. To make it indulgent, you’ll use cream of chicken and sour cream instead of broth.

Once the chicken and rice are cooked, it’s ready to eat. I like the added cheese on top, which should turn lovely and golden after about 10 minutes.

Another great option is to add a mixture of breadcrumbs and Parmesan for a crunchy and cheesy finish.

The best way to make these is with beaten eggs, which you’ll dip the chicken into.

Although, if you want them egg-free, you could also spray them with cooking spray before rolling them in breadcrumbs.

Since the bacon will make these crisp, you could leave the breadcrumbs out for them to be low carb.

If you’re a fan of spicy buffalo wings but prefer not to get messy, these hot chicken tenders are the next best thing.

The marinade starts things off with a bang. Blend buttermilk with dill pickle juice and hot sauce, then coat the chicken and leave to rest for a few hours.

Once they’ve soaked up that flavor, you’ll dredge them in a seasoned flour and breadcrumb mixture, then more spicy buttermilk, and, finally, one more coating of breadcrumbs.

Rotisserie chicken is juicy, crispy, and seasoned to perfection. Though we don’t all have rotisserie ovens at home, the Ninja Foodi can give you similar results.

The lemon and pepper rub is what sets this apart. It’s zesty, salty, and packed with flavor, so don’t be shy with it.

Once the chicken is cooked, you’ll brush it with butter and add the second half of the rub so the skin crisps up.

I often make fajitas in the oven. Just slice everything, spread it out on a baking tray, then roast until cooked.

But it’s not always worth turning the oven on for one tray of food. That’s what I love about the Ninja Foodi.

Add sliced chicken, peppers, and onions to the basket with olive oil and taco seasoning and cook on the air fryer setting for 20 minutes, turning halfway through.

The sauce for chicken florentine is usually made with cream, white wine, butter, garlic, Parmesan, and fresh spinach.

Florentine is a French term used for dishes with cream and spinach, and this specific recipe often includes mushrooms too.

Since spinach wilts as it cooks, this is best cooked fresh. Frozen spinach has too much excess liquid, which could make the sauce watery.

If that’s all you have, be sure to thaw and drain thoroughly, using a paper towel to get as much moisture out as you can.

Chicken Parm is probably one of my all-time favorite meals. I first had it in Australia, where they serve it with a slice of ham or bacon between the tomato sauce and cheese.

To boost this to another level, mix the bread crumbs with Parmesan cheese, onion, and garlic powder.

You should be able to find it ready-made, but it’s pretty easy to whip up yourself.

The best spice mix will include salt, garlic powder, Greek oregano, basil, dried onion, and marjoram, which is piney and citrusy.

From there, I like to add black pepper, parsley, thyme, and just a pinch of cinnamon and nutmeg for warmth.

Acidic ingredients are ideal for marinades because they help break down the muscle fibers, making everything super tender.

But pineapple isn’t just acidic, it’s also sweet and tart, so this chicken comes out juicy and to die for.

Since sweet and sour chicken is also savory, you’ll also need soy sauce, brown sugar, ginger, and garlic.

I like to add lots of chili flakes, but they’re optional if you don’t want any heat.

If you’re a fan of creamy pasta but don’t feel like overloading on cheese, this light lemon dish will definitely be a hit.

It’s seasoned with lots of rosemary and thyme, fresh if possible, along with sweet shallots and white wine.

For that zesty finish, you’ll use lemon juice and zest, and there’s a bit of Parmesan to cut through the richness of the cream.

When you make pulled pork, it’s best to go for a cut with some fat marbled through it. That makes it more tender and flavorful but also less lean.

Unfortunately, leaner cuts, like pork loin, won’t soften as much, even after hours in a slow cooker.

Chicken, on the other hand, will stay juicy and melt-in-your-mouth delicious. So, if you want a shredded BBQ sandwich, try this chicken dish.

Where the recipe above uses BBQ sauce, this dish uses salsa. The chicken cooks right with seasoning and salsa, so it’s super scrumptious.

Plus, you can use any kind of salsa you like. So, if you want this extra spicy, use salsa with a kick.

Chicken noodle soup is a breeze to make when you have pre-cooked chicken. Rotisserie is the best, but any leftovers you have will work.

But, if you don’t have anything cooked, just add the chicken right at the start. It’ll cook with the broth and noodles under pressure.

I know this chicken doesn’t look very pretty, and you can blame the pesto for that.

But with all those green lumps and bumps over the surface, you’ll just know it’s ridiculously tasty.

If you have a favorite brand of pesto, feel free to use that. Though, making it at home is a breeze if you have a food processor.

Since pine nuts are kind of pricey, I like this recipe that uses walnuts.

Why would anyone buy mystery-meat nuggets when you can make them so easily at home in your Ninja Foodi?

No matter which part of the bird you use, be sure to cut the pieces into equal-sized portions. If you don’t, some will overcook while others might still be raw in the middle.

This recipe is a little different in that you’ll coat the raw meat in a wet batter of eggs, water, and flour, before covering it in breadcrumbs.

The heat ensures whatever you’re cooking is crispy all the way around, which is just what you need when cooking chicken drumsticks.

Luckily, the Ninja Foodi has an air frying mode, so you won’t need multiple appliances taking up precious space on your counter.

When you see the ingredient list for this, you might think there’s a typo because there’s no flour, and it calls for baking powder.

But, you read it right! With a little kitchen magic, baking powder actually makes the skin crispy without any pesky gluten.

Have you ever taken a bite of Chick-fil-A and wondered why it tastes so good? Their secret is pickle juice.

Pickle juice is salty, briny, and, best of all, slightly acidic. So while it’s infusing the chicken with great taste, it also tenderizes the meat.

Just keep in mind that if you leave the chicken in pickle juice too long, it will turn mushy.

Chicken cordon bleu is usually thin chicken pieces rolled up with ham and cheese. The whole thing is then coated in breadcrumbs.

It takes a little time to pound the meat and roll everything up. Then, it doesn’t always stay rolled up, so adding the coating can be a hassle.

For something just as tasty but easier to make, this pasta uses all the same terrific ingredients.

Next, add the uncooked pasta and cook. Finally, you’ll mix through cream, dijon mustard, and Swiss cheese.

Alfredo sauce is made with cream and Parmesan cheese, unlike bechamel, which uses a roux base. Both are thick and creamy, but alfredo is a little easier.

This recipe actually uses cream cheese, too, making it thicker and a little tangy. I also included a spoonful of mustard to give the sauce depth.

Tuscan chicken consists of a creamy sauce with tomatoes and spinach. In some cases, like this version, you’ll use sundried tomatoes for a more prominent flavor.

Although the recipe doesn’t say it, I think this is best when you add a little color to the chicken first. Just saute for a few minutes until the edges are golden.

Don’t worry, I haven’t lost my mind. I know this sounds just like the recipe above, but there are a few key differences.

This dish is a little more Greek in that you’ll stir in white wine, olives, and artichokes.

Not only that, but this is less creamy than the recipe above. In addition to sun-dried tomatoes, it needs fire-roasted tomatoes.

Finally, there’s a generous helping of spinach and just enough feta on top to add some creamy, salty goodness.

Chicken pot pie in the pressure cooker? I was so intrigued by this, I had to make it right away.

I prefer this creamy, comforting dish with biscuits, so I was really excited to try this out.

But I have to admit, I was worried the biscuits would turn into rocks or not cook through.

It’s very savory, but there’s also a complex combination of herbs and spices, including ginger and coriander.

Unlike ramen, which is Japanese and often has a pretty dark sauce or broth, pho is much more clear.

Unfortunately, there never seems to be enough, and we all wind up fighting for that last portion.

With this dish, though, stuffing is the main event, and you get some in every single bite.

Use the box stuff if you want to make this fast, or go ahead and make your own. The green beans are optional, and I swapped them out for broccoli.

As much as I adore messy buffalo wings, I have a soft spot for dry rub wings.

When you coat wings in sauce, they start to become soggy if you don’t eat them right away.

But using dry rubs keeps the skins super crispy, even if they sit for a little while.

First, cook them under pressure with broth. Then, baste them in a mixture of butter, Italian seasoning, lemon juice, minced garlic, and Parmesan cheese.

  1. Place the trivet inside the foodi and pour the water into the foodi.
  2. Add the chicken evenly on the trivet.
  3. Use the pressure cooker lid and secure it to the Ninja Foodi.
  4. Make sure the nozzle is moved to ‘seal’.
  5. Cook on high for 12 minutes. ( …
  6. Quick release the steam.
  7. Carefully remove and shred with a fork.

Once they’ve soaked up that flavor, you’ll dredge them in a seasoned flour and breadcrumb mixture, then more spicy buttermilk, and, finally, one more coating of breadcrumbs.

Acidic ingredients are ideal for marinades because they help break down the muscle fibers, making everything super tender.

That liquid will infuse into the meat as it cooks, so be sure to add plenty of herbs.

Florentine is a French term used for dishes with cream and spinach, and this specific recipe often includes mushrooms too.

If you’re a fan of creamy pasta but don’t feel like overloading on cheese, this light lemon dish will definitely be a hit.


How long does it take to pressure cook chicken in the Ninja Foodi?

Now place the basket with the whole chicken into the Ninja Foodi Pressure Cooker and place the pressure cooker lid on. Set the Ninja Foodi Pressure Cooker on Pressure Cook, high for 22 minutes. When the time is up let a natural release happen for 5-8 minutes then finish with a quick release.

How long does a chicken breast take to cook in Ninja Foodi?

How Long to Cook Your Chicken Breasts in the Ninja Foodi. For this recipe, you want to make sure your Ninja Foodi is set to 375 degrees. Set your timer for 20 minutes and check your chicken from that point. Your chicken breasts will be ready when the internal temperature of 165 degrees F.

How long should I pressure cook chicken?

chicken requires 18 minutes of high pressure cooking. Add 6 minutes of cooking time per additional pound. Note: You can submerge your chicken directly in the cooking liquid, especially if you want to make chicken stock.

How long do you cook boneless chicken breast?

How long should I bake chicken breast?
  1. 20 to 30 minutes for large boneless, skinless chicken breasts cooked in a 375 degrees F oven.
  2. 35 to 40 minutes for large bone-in, skin-on chicken breasts cooked in a 375 degrees F oven.

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