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Chili Cranberry Chicken Instant Pot Recipe Chili Cranberry Chicken Instant Pot Recipe


Chili Cranberry Chicken Instant Pot Recipe

Written by: Emily Smith

Whipping up my chili cranberry chicken in the instant pot is a breeze. Tangy cranberry sauce, spicy chili, and tender chicken - it's a flavor-packed dish that never fails to impress!

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If you're craving something sweet and savory, I've got just the thing - Chili Cranberry Chicken! This tantalizing combo of tart cranberries and spicy chili is like a party in your mouth. And the best part? You whip it up in an Instant Pot! Quick, easy, and oh-so-delicious. You just wait - your tastebuds are in for an adventure. Make sure you've got a napkin handy. This dish is lip-smackingly good! Ready? Let's cook up some magic!

Ingredients for Chili Cranberry Chicken

  • Chicken breasts: Lean protein source that adds heartiness and flavor to the dish, a staple ingredient in many chicken recipes.
  • Cranberry sauce: Adds a sweet and tangy flavor profile, complements the savory chicken and chili powder with a burst of fruity goodness.
  • Diced tomatoes: Provides a juicy and flavorful base for the dish, adding moisture and depth to the overall flavor profile.
  • Onion: Adds a savory sweetness and depth of flavor, enhancing the overall taste of the dish with its aromatic qualities.
  • Garlic: Infuses a pungent and aromatic flavor, elevating the dish with its unique taste and adding depth to the overall profile.
  • Chili powder: Adds a kick of heat and smokiness, enhancing the flavor profile with a spicy element that complements the other ingredients.

Kitchen Tools Required

  • Instant Pot: Essential for pressure cooking the chicken quickly and infusing flavors efficiently.
  • Knife: Needed for chopping the onion and mincing the garlic for the recipe.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes


  • 4 chicken breasts
  • 1 cup cranberry sauce
  • 1 can diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • Salt and pepper to taste


  1. Season chicken breasts with salt, pepper, and chili powder.
  2. Place chicken in the Instant Pot.
  3. Add cranberry sauce, diced tomatoes, onion, and garlic.
  4. Close the Instant Pot lid and set to high pressure for 15 minutes.
  5. Once done, do a quick release and shred the chicken.
  6. Serve over rice or with your favorite side dish.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 25 g | Protein: 30 g | Total Fat: 8 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 2 g | Cholesterol: 80 mg | Sodium: 500 mg | Dietary Fiber: 3 g | Sugar: 20 g | Calcium: 60 mg | Potassium: 500 mg | Iron: 2 mg | Vitamin A: 200 µg | Vitamin C: 15 mg

Prep and Storage Tips

Make Ahead Instructions

  • Cook the recipe as directed and let it cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cook the recipe as directed and let it cool completely.
  • Place in a freezer-safe container or bag, label, and freeze for up to 3 months.

One interesting twist you can try with this chili cranberry chicken instant pot recipe is to add a splash of balsamic vinegar before cooking. It adds a subtle tangy flavor that complements the sweetness of the cranberry sauce beautifully.

Common Questions About This Instant Pot Recipe

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but you may need to increase the cooking time by a few minutes.
Can I substitute the cranberry sauce with something else?
You can try using other fruit preserves like raspberry or apricot for a different flavor.
How can I make this recipe spicier?
To make it spicier, you can add more chili powder or even some chopped jalapeños.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs if you prefer, just adjust the cooking time as needed.
Can I make this recipe in a slow cooker instead of an instant pot?
Yes, you can make this recipe in a slow cooker, just cook on low for 6-8 hours or on high for 3-4 hours.

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