This Instant Pot Southwest Chicken is great because it can be made in 30 minutes, plus it’s healthy and only 305 calories per serving.
Every part of this recipe is done in the instant pot, including browning the tortilla strips.
First the chicken is seasoned and saute’d for a few minutes, before adding the flavorful sauce that will create the liquid for pressure cooking.
The pressure cooking for this recipe only requires 8 minutes. Even the time for the pressure to build up wasn’t long (about 10 mins), since the pot was already heated from the sauteing. Then a final saute’ to thicken the sauce and a little cheese and the crispy tortilla strips are added to the top, resulting in a flavorful and tender chicken dish.
Instant Pot Southwest Chicken
Moist and flavorful chicken cooked in the instant pot topped with crispy tortilla strips and cheese
Credit: 99Taste original by Leslie
- 1 Tb oil
- 2 flour tortillas, cut into strips (easiest with a pizza cutter)
- 2 large boneless, skinless chicken breasts (about 1 lb.), sliced horizontally
- ½ ts salt
- ½ ts garlic powder
- 1 ts chili powder
- ¼ ts paprika
- ½ cup water
- ½ cup salsa or picante sauce
- 2 Tb apricot preserves
- ¼ cup shredded Colby and Monterey jack cheese
1. Combine salt, garlic powder, ½ ts of the chili powder, and paprika. Rub each side of chicken breast with spice mixture.
2. Mix water, salsa or picante sauce, apricot preserves, and ½ ts chili powder. Set aside.
3. Turn instant pot on to sauté mode. Add oil and heat for 1 minute. Add tortilla strips and cook 1-2 minutes on each side until crispy. Remove tortilla strips and set aside. Add chicken to instant pot. Sauté on each side until browned, about 3 minutes per side.
4. Pour sauce mixture over chicken in instant pot. Put on the lid and make sure the steam release valve is set to “sealing.” Cancel sauté mode and set instant pot on pressure cook for 8 minutes. Once cooking is complete, quick release the steam valve. Open the lid and set the instant pot back to sauté mode. Cook until the sauce has thickened slightly, about 5 minutes. Change to the “warm” setting and sprinkle cheese and tortilla strips on top of chicken. Serve.
These chicken wings literally slide right off the bone. I mean, your bone will be totally clean and bare. The sauce is finger lickin’ good too! Sweet with just a hint of heat.
Since the pressure cooking makes the chicken wings super soft and tender, I followed the pressure cooking with a brief broiling in the oven to crisp them up. Then they were tossed back in with the thickened sauce. They were amazing!
The sauce creates the liquid needed to pressure cook the wings. If your wings are partially frozen, you can increase the cooking time by 5 minutes. I used a 6 qt instant pot and 2 lbs of chicken wings for this recipe.
It only took 15 minutes to achieve fall-off-the-bone status. Of course, first you have to wait for the pressure to build up, so that took about 15 minutes first.
I only broiled each side for 3 minutes. I didn’t want the wings to burn!
The final results were finger-licking amazing good!
Instant Pot Honey Sriracha Chicken Wings
These pressure cooked chicken wings fall off the bone and have a sweet, slightly spicy sauce
Credit: 99Taste original by Leslie
- 2 lbs chicken wings & drummies
- 1/2 cup water
- 1/4 cup plus 2 Tb honey
- 1/4 cup reduced sodium soy sauce
- 2 Tb sriracha sauce
- cooking spray
- 1/4 cup cold water mixed with 1 Tb cornstarch
1. Place chicken wings in a 6 qt instant pot. Mix 3/4 cup water, 1/4 cup honey, 1/4 cup soy sauce, and 2 Tb sriracha. Pour all over chicken wings.
2. Set steam release valve to “sealing,” place on the lid, and turn the instant pot on to pressure cook for 15 minutes. While the pressure cooking is taking place, prepare the broiling pan by lining a large sheet with aluminum foil. Place a wire rack on top and spray with cooking spray.
3. When the instant pot is finished with the pressure cooking, make sure the pressure valve has gone down and quick release the steam. Remove the chicken wings with tongs and place on the prepared pan. Place the oven rack to the second highest position and broil wings in the oven on high for 3 minutes on each side.
4. Meanwhile, set instant pot to saute mode. Add 2 Tb honey and the cornstarch mixed with water. Cook the sauce on saute mode for about 10 minutes or until thickened. Add chicken wings back to the pot to cover in sauce. Enjoy!
I’m new to the Instant Pot game. But I really want to expand my instant pot recipes. For this peach pudding, I re-vamped a baked version from Southern Living magazine to work in the instant pot. The result is a spongy pudding that is just slightly sweet, perfect with vanilla ice cream.
For this recipe you will need a 6 qt Instant Pot and a 7″ springform pan or another deep-sided dish that fits inside your Instant Pot.
One large ripe peach that is sliced fits perfectly in the bottom of a 7″ springform.
Chopped peaches and buttermilk are blended to add moistness to the pudding.
After you mix all the ingredients, the batter will be thin. I loved the hint of cinnamon.
Pour the batter over the sliced peaches.
Pour 1 cup of water into the bottom of the instant pot. Set the trivet down inside. Wrap both the bottom and top of the pudding with aluminum foil, then make a long strip of foil and place it under the pan. Make sure it is long enough that you can hold the ends to lower and lift the pan out of the instant pot.
Once you’ve lowered the pudding into the instant pot, seal on the lid. Make sure the steam release handle is set to “sealing.” Select “pressure cook” and set the timer to 50 minutes. When the timer goes off, turn the steam handle to “venting” to quick release the steam. Once the pressure valve has gone down, you can remove the lid and use the handles from the foil sling to lift out the pan.
Dig in with your spoon, and you’ll find the tender peaches on the bottom.
To take this dessert to the next level, serve with vanilla ice cream. Yum!
Instant Pot Upside Down Peach Pudding
Tender peaches topped with a lightly sweetened spongy cake topping
Credit: adapted from Southern Living magazine
- 3/4 cup flour
- 1/2 ts baking soda
- 1/2 ts baking powder
- 1/2 ts salt
- 1 large peach, sliced
- 1 large peach, chopped
- 1/2 cup buttermilk
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 large egg
vanilla ice cream
- Grease a 7″ springform pan, or another deep-sided dish that will fit inside your instant pot. Lay sliced peaches on bottom of pan.
- In a blender, puree the chopped peaches until smooth. Add the buttermilk and blend until mixed. Set aside.
- Beat butter and sugar at high speed in a stand mixer or with a hand beater until light and fluffy. Beat in egg. Pour in your reserved peach buttermilk mixture and stir by hand until blended. Fold in flour, baking soda, baking powder, cinnamon, and salt until well mixed. Pour batter over peaches in springform pan.
- Cover bottom and top of pan with aluminum foil. Make a sling out of a long piece of foil and place under the pan so that the sides are tall enough to hold onto. Pour 1 cup of water into the bottom of the instant pot and place the trivet inside. Holding the ends of the foil sling, lower the springform pan into the instant pot. Place and seal on the lid, making sure the steam release handle is turned to “sealing.” Set the instant pot to pressure cook for 50 minutes.
- When the instant pot timer is done, quick release the steam handle. When the pressure valve has gone down, open the lid and remove the pan by lifting the ends of the foil sling. Serve the peach pudding warm with vanilla ice cream.