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!
Instant Pot Ranchero Chicken Recipe
Servings: 4 persons
Ingredients
- 1 lb. boneless chicken breasts
- 1 lb. boneless chicken thighs
- 15 oz. can diced tomatoes
- 6 oz. can 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.
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