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Let me share my go-to instant pot recipe that'll knock your socks off! Imagine juicy chicken breasts bathed in tangy cranberry sauce, zesty tomatoes, plus a kick of chili powder. This chili cranberry chicken dish packs flavor punch while being ridiculously easy to whip up. Perfect for busy weeknights or impressing dinner guests without breaking sweat. Trust me, once you try this mouthwatering combo, you'll wonder how you lived without it. Ready to dive into culinary bliss?
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.
Read more: Instant Pot Cranberry Sauce Recipe
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.
Chili Cranberry Chicken Instant Pot Recipe
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 4 pieces chicken breasts
- 1 cup cranberry sauce
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- to taste Salt and pepper
Read more: Instant Pot White Chicken Chili Recipe
Instructions:
- Season chicken breasts with salt, pepper, and chili powder.
- Place chicken in the Instant Pot.
- Add cranberry sauce, diced tomatoes, onion, and garlic.
- Close the Instant Pot lid and set to high pressure for 15 minutes.
- Once done, do a quick release and shred the chicken.
- Serve over rice or with your favorite side dish.
Notes:
Nutrition value:
Keywords:
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.
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