Are you tired of sacrificing flavor and nutrition for convenience when it comes to dinner? Look no further! In this article, we’ll be sharing our top 20 quick and easy Instant Pot chicken recipes that are perfect for busy weeknights. These dishes pack a punch when it comes to taste and nutrients, without requiring hours of cooking time.
From classic comfort foods to international-inspired flavors, there’s something on this list for everyone. Whether you’re looking for healthy twists on old favorites or new ideas to spice up your meal routine, these Instant Pot chicken recipes are sure to become new staples in your kitchen. So go ahead, get cooking, and enjoy the convenience and deliciousness that only the Instant Pot can deliver!
Instant Pot Lemon Garlic Chicken with Vegetables
This recipe combines the flavors of lemon, garlic, and chicken with a variety of colorful vegetables for a nutritious and tasty meal. The Instant Pot makes it easy to cook this dish to perfection.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chicken broth
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 bell pepper, sliced
– 1 zucchini, sliced
– 1 yellow squash, sliced
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add chicken to the pot and cook until browned, about 3-4 minutes.
3. Add garlic, lemon juice, chicken broth, thyme, salt, and pepper. Stir to combine.
4. Add bell pepper, zucchini, and yellow squash on top of the chicken.
5. Close the lid and set the valve to “SEALING”. Cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
Cooking Time: 15 minutes
Healthy Chicken and Quinoa Instant Pot Stew
This hearty stew is a perfect blend of protein-rich chicken, fiber-filled quinoa, and nutritious vegetables, all cooked to perfection in under 30 minutes.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup quinoa, rinsed and drained
– 2 cups water
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add chicken, quinoa, water, bell pepper, diced tomatoes, thyme, salt, and pepper.
4. Close the lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” and set cooking time to 10 minutes at high pressure.
5. Let pressure release naturally for 5 minutes before quick-releasing any remaining steam.
6. Open the lid and serve hot.
Cooking Time: 15-20 minutes
Instant Pot Chicken Tortilla Soup
This recipe makes a flavorful and comforting soup that’s perfect for a weeknight dinner or a weekend lunch. With minimal prep time and cooking in under 30 minutes, you’ll be enjoying this tasty treat in no time!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup water
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
Instructions:
1. Press “Saute” on the Instant Pot and heat oil until shimmering.
2. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add chicken, diced tomatoes, broth, water, cumin, chili powder, salt, and pepper.
4. Close lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” for 10-12 minutes at high pressure.
5. Quick-release the pressure and open lid.
6. Stir in tortilla strips and cook on “Saute” mode until warmed through.
Cooking Time: 15-20 minutes
Low-Carb Instant Pot Chicken Tikka Masala
A flavorful and creamy Indian-inspired dish that’s ready in no time! This recipe is a perfect blend of spices, tender chicken, and a hint of coconut milk.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp ghee or coconut oil
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– 1 can (14 oz) diced tomatoes, drained
– 1 cup chicken broth
– 1/4 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the ghee or heat the oil.
2. Add the chicken, cumin, smoked paprika (if using), cinnamon, and cardamom. Cook until browned, about 5 minutes.
3. Add the diced tomatoes, chicken broth, coconut milk, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 18 minutes (including pressure release)
Instant Pot Chicken and Brown Rice Casserole
This comforting casserole is a perfect one-pot meal solution for busy days. With minimal prep time and cooking time, you’ll have a delicious and satisfying dish ready in no time.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups brown rice
– 4 cups chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tbsp of butter.
2. Add the diced onion and cook until softened, about 3-4 minutes.
3. Add the chicken and cook until browned, about 5 minutes.
4. Add the garlic, brown rice, chicken broth, peas and carrots, thyme, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 10-12 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-22 minutes
Healthy Instant Pot Chicken Fajitas
Get ready to savor a flavorful and nutritious meal with this simple recipe for Healthy Instant Pot Chicken Fajitas! This dish is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into strips
– 1/2 cup sliced bell peppers (any color)
– 1/2 cup sliced onions
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 8-10 small flour tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add chicken, bell peppers, onions, garlic, cumin, chili powder, salt, and pepper. Cook until chicken is browned and vegetables are tender (about 5 minutes).
3. Close the lid and set valve to “Sealing”. Pressure cook for 4-5 minutes at high pressure.
4. Let the pressure release naturally for 10 minutes before opening the valve.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble fajitas with cooked chicken, vegetables, and desired toppings.
Cooking Time: 15-20 minutes
Instant Pot Chicken and Sweet Potato Curry
This recipe combines the flavors of tender chicken, sweet potatoes, and aromatic spices in a quick and easy Instant Pot curry.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large sweet potatoes, peeled and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 1 tablespoon of oil. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for an additional minute.
3. Add chicken, sweet potatoes, diced tomatoes, and chicken broth. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 8-10 minutes.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
6. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 15-20 minutes
Greek Yogurt Marinated Instant Pot Chicken
Elevate your weeknight dinner routine with this simple and delicious recipe that combines the convenience of instant pot cooking with the tanginess of Greek yogurt marinade.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup plain Greek yogurt
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley or oregano for garnish (optional)
Instructions:
1. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic powder, salt, and pepper.
2. Place the chicken breasts in the instant pot and pour the marinade over them.
3. Close the lid and set the valve to “sealing”. Cook on high pressure for 10-12 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Remove the chicken from the pot and garnish with fresh herbs if desired. Serve hot.
Cooking Time: 15-17 minutes
Instant Pot Chicken and Wild Rice Soup
A comforting and flavorful soup that’s perfect for a chilly evening. This recipe combines the savory taste of chicken, wild rice, and vegetables with the convenience of an Instant Pot.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed wild rice
– 4 cups chicken broth
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Press “Saute” on the Instant Pot and heat oil until shimmering.
2. Add chicken, onion, and garlic; cook until browned (about 5 minutes).
3. Add wild rice, chicken broth, peas and carrots, thyme, salt, and pepper.
4. Close lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 10 minutes.
5. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Stir in cooked soup and serve hot.
Cooking Time: 15 minutes (including natural pressure release)
Healthy Instant Pot Chicken Alfredo with Zucchini Noodles
Elevate your pasta game with this creamy and nutritious twist on the classic dish. This recipe combines the convenience of an Instant Pot with the benefits of zucchini noodles, making it a quick and easy meal option.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried basil
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 1 medium zucchini, spiralized into noodles
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 2 tbsp butter.
2. Add the chicken and cook until browned, about 3-4 minutes. Remove from pot.
3. Add remaining ingredients to the pot, including zucchini noodles. Close lid and set valve to “Sealing”.
4. Press “Manual” or “Pressure Cook” and set cooking time to 5 minutes at high pressure.
5. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Stir in cooked chicken and season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Instant Pot Chicken and Black Bean Chili
A hearty and flavorful chili recipe that’s perfect for a quick weeknight dinner or a weekend gathering. This Instant Pot recipe combines tender chicken, creamy black beans, and rich tomatoes in just 30 minutes!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 1 cup chicken broth
Instructions:
1. Press “Saute” on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken, onion, garlic, bell pepper, chili powder, and cumin. Cook until the chicken is browned, about 5 minutes.
3. Add the diced tomatoes, black beans, salt, and pepper. Stir to combine.
4. Pour in the chicken broth and close the lid. Make sure the valve is set to “SEALING”.
5. Press “Manual” or “Pressure Cook” and set the cooking time to 15 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 30 minutes
Low-Fat Instant Pot Chicken Teriyaki
This recipe yields a flavorful and healthy chicken dish with a sweet and savory teriyaki sauce, all made possible by the convenience of your Instant Pot. Perfect for a weeknight dinner or meal prep.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 2 tbsp rice vinegar
– 2 tsp grated ginger
– 1 tsp garlic powder
– 1/4 cup water
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add chicken breasts and cook for 3-4 minutes per side, or until browned.
3. In a bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic powder.
4. Add the mixture to the Instant Pot with water and stir to combine.
5. Close the lid and set the valve to “SEALING”. Press “Manual” mode and cook on high pressure for 8 minutes.
6. Let the pressure release naturally for 10 minutes before opening.
Cooking Time: 18-20 minutes
Instant Pot Chicken and Spinach Stuffed Peppers
Elevate your stuffed peppers game with this creamy and flavorful recipe that combines the tender taste of chicken, spinach, and cheese. This Instant Pot version is a breeze to prepare and cooks quickly.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup cream of chicken soup
– 1 tsp paprika
– Salt and pepper, to taste
Instructions:
1. Cut the tops off the peppers and remove seeds and membranes. Place them in the Instant Pot.
2. In a separate bowl, mix chicken, spinach, onion, garlic, cheese, cream of chicken soup, paprika, salt, and pepper.
3. Stuff each pepper with the chicken mixture and close the lid.
4. Cook on high pressure for 10 minutes, followed by a 5-minute natural release.
5. Open the valve, then carefully remove the peppers to a plate.
Cooking Time: 15 minutes
Healthy Instant Pot Chicken and Broccoli Stir-Fry
This recipe is a quick and easy way to prepare a delicious, nutritious meal using your Instant Pot. With only a few ingredients and minimal preparation time, you can enjoy a healthy and flavorful stir-fry in no time.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups broccoli florets
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken and cook until browned, about 3-4 minutes. Remove from the pot and set aside.
3. Add the broccoli and garlic to the pot. Cook for 2-3 minutes or until the broccoli is slightly tender.
4. Return the chicken to the pot and stir in the soy sauce.
5. Close the lid and cook on high pressure for 4-5 minutes, then quick-release the steam.
Cooking Time: 8-10 minutes
Serve hot over rice, noodles, or enjoy as a standalone dish.
Instant Pot Chicken and Mushroom Risotto
A creamy, savory, and comforting one-pot dish that’s ready in under an hour!
Ingredients:
– 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups chicken broth, divided
– 1/4 cup white wine (optional)
– 2 tbsp olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken and cook until browned, about 3-4 minutes. Remove and set aside.
3. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5 minutes.
4. Add the Arborio rice and cook for 1 minute, stirring constantly.
5. Add 2 cups of chicken broth, white wine (if using), and browned chicken. Stir well.
6. Close the lid and set the valve to “Sealing”. Cook on high pressure for 8-10 minutes.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
8. Fluff the risotto with a fork and season with salt and pepper to taste. Garnish with parsley, if desired.
Cooking Time: 15-20 minutes (including natural pressure release)
Spicy Instant Pot Chicken and Cauliflower Rice Bowl
This recipe combines the flavors of spicy chicken, savory cauliflower rice, and creamy yogurt sauce in a quick and easy meal. Perfect for a weeknight dinner or lunch prep.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cauliflower florets
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper, to taste
– 1 cup chicken broth
– 1/2 cup plain Greek yogurt
– Chopped cilantro or scallions for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil. Add the cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
2. Add the chicken and cook until browned, about 3-4 minutes per side.
3. Add the cauliflower, chicken broth, salt, and pepper to the pot. Close the lid and set the valve to “Sealing”.
4. Cook on High Pressure for 5 minutes, then let the pressure release naturally for 10 minutes.
5. Stir in the Greek yogurt and serve the chicken with cauliflower rice and garnish with cilantro or scallions.
Cooking Time: 15-20 minutes
Instant Pot Chicken and Lentil Stew
This comforting stew combines tender chicken, flavorful lentils, and aromatic spices for a nutritious and satisfying meal. Perfect for a weeknight dinner or weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup brown or green lentils, rinsed and drained
– 2 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and sliced
– 1 celery stalk, sliced
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– Salt and pepper, to taste
Instructions:
1. Press “Saute” on the Instant Pot and cook the onion, garlic, carrot, and celery until the vegetables are tender.
2. Add the chicken, lentils, chicken broth, cumin, smoked paprika (if using), salt, and pepper. Stir well.
3. Close the lid, ensuring the valve is set to “Sealing”. Cook at high pressure for 10 minutes.
4. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
5. Serve hot, garnished with chopped fresh herbs (optional).
Cooking Time: 15-20 minutes
Healthy Instant Pot Chicken Shawarma
Transform traditional shawarma into a healthier version with the help of your Instant Pot! This recipe yields juicy chicken, flavorful spices, and a refreshing Mediterranean flair.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
– 2 tbsp lemon juice
– 8-10 pita breads (whole wheat or whole grain)
– Tzatziki sauce (store-bought or homemade) for serving
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add sliced onions and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add chicken and stir to coat with spice mixture.
5. Close the lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 6-8 minutes.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Slice cooked chicken into thin strips.
8. Assemble shawarma by placing chicken onto pita breads and topping with parsley, lemon juice, and tzatziki sauce.
Cooking Time: Approximately 20-25 minutes from start to finish
Instant Pot Chicken and Kale Minestrone
This recipe combines the flavors of chicken, kale, and vegetables in a comforting minestrone soup that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chopped kale leaves
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1/2 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the chicken, onion, garlic, and bell pepper. Cook until the chicken is browned, about 5 minutes.
3. Add the kale, diced tomatoes, chicken broth, pasta, basil, salt, and pepper. Stir well.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20 minutes (including natural pressure release)
Low-Sodium Instant Pot Chicken Pho
This comforting Vietnamese noodle soup is a twist on the classic recipe, adapted for those watching their sodium intake. With tender chicken, flavorful broth, and springy noodles, this dish is sure to become a staple in your household.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups low-sodium chicken broth
– 1 cup water
– 1 tablespoon grated ginger
– 2 cloves garlic, minced
– 1 tablespoon soy sauce (low-sodium)
– 1 teaspoon fish sauce (optional)
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cumin
– 8 oz rice noodles
– Salt-free seasonings to taste
– Fresh herbs (basil, mint, cilantro) for garnish
Instructions:
1. Press “Saute” and cook chicken until browned. Remove and set aside.
2. Add remaining ingredients except noodles and cook on high pressure for 10 minutes.
3. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
4. Cook rice noodles according to package instructions. Drain and add to the pot.
5. Slice cooked chicken into thin strips and add to the soup. Season with salt-free seasonings to taste.
6. Serve hot, garnished with fresh herbs.
Cooking Time: 15 minutes + pressure release time
Summary
Discover the secret to quick and delicious meals with these 20 healthy chicken recipes for your Instant Pot. From classic comfort food to international flavors, this collection has something for everyone. Try Lemon Garlic Chicken with Vegetables, Chicken Tikka Masala, or Chicken Fajitas, all made easy and fast in your pressure cooker. Perfect for busy weeknights, these recipes are low-maintenance, nutritious, and packed with flavor. Whether you’re a health-conscious home cook or a busy parent looking for stress-free meals, this article has the perfect solution for you.