This Ranchero Chicken is inspired by restaurants in and around San Antonio. I love this Ranchero sauce with chicken…and it’s great with enchiladas, on tostadas and over a pile of rice too!

It’s super quick to prepare and when cooking in the Instant Pot, it just takes a few minutes to have ready!

Now…

If you wanted to make this meal ahead and add this to the freezer, add everything minus the hot water to a freezer baggie and freeze. Thaw enough to get it out of the bag and you can cook it from partially frozen in the IP. It will take a little longer to come to pressure, and you’ll want to add 7-9 minutes to the cooking time. Just like that, dinner is ready in minutes from the freezer! (More on Freezer to Instant Pot meals here.)

Enjoy!

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Instant Pot Ranchero Chicken Recipe

Juicy chicken full of flavor!

Prep Time10 minutes

Cook Time30 minutes

Servings - 4 servings

Ingredients 

1x2x3x

• 1 lb. boneless chicken breasts
• 1 lb. boneless chicken thighs
• 15 oz diced tomatoes
• 6 oz tomato paste
• 1 packet taco seasoning or 2 Tbsp homemade taco seasoning
• 1/2 cup hot water
• Salt and pepper
• Side ideas: rice and beans or salad and veggies (for low carb)

Instructions

• Whisk together the diced tomatoes with their juices and the tomato paste in the electric pressure cooker insert. Stir in the taco seasoning.
• Add the chicken breast, thighs, and the hot water to the sauce in the electric pressure cooker insert. Spoon the sauce over the top.
• Steam valve: Sealing.
• Cook on: Manual/High for 15 minutes.
• Release: Natural or Quick.
• Once cooked, pull apart the chicken with 2 forks.
• Cook rice, as directed.
• Prepare veggies.
• Serve Instant Pot Ranchero Chicken over rice with side of veggies.