Instant Pot Creamy Fiesta Chicken
Instant Pot Creamy Fiesta Chicken is made quickly & easily in your pressure cooker. A handful of ingredients & less than 30 minutes is all you need.
Servings 8
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups water or broth
- 2 cans diced green chilies - with juices small
- 2 tbsp chili powder
- 1 tbsp granulated garlic
- 2 tsp seasoned salt
- salt & pepper to taste
- 8 ounces cream cheese
- 1 cup cheddar cheese
Instructions
- Add chicken, broth or water, diced green chilies, chili powder & other seasonings to the pot.
- Cover and set to seal.
- Cook on manual high pressure for 13 minutes.
- Once it beeps, allow to naturally release for 7 minutes, then do a quick release.
- Remove the chicken and shred in a large bowl.
- Return back to the juices in the instant pot and place the block of cream cheese and cheddar cheese in with the chicken.
- Place the lid back on but don’t turn on the Instant Pot. Just let the remaining heat make the cheese melty.
- Give it a good stir to spread the cheese throughout and then enjoy.
Notes
*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.