Pressure Cooker Rojo Fiesta Chicken is a great make a head freezer meal and an easy weeknight dinner meal for busy moms and dads.
My husband loves chicken. My husband loves white meat chicken. My husband loves a nice big chicken breast with the skin. My husband loves fried chicken. We mostly stay away from deep fried food, although once in a big while, I will make him some fried chicken in a cast iron deep skillet.
I’m the exact opposite. This Pressure Cooker Rojo Fiesta Chicken, thank goodness, satisfies his chicken cravings!
Chicken is not my favorite, but when I eat it, I prefer the dark meat, so our chicken needs are met when we cook a whole chicken. Now, here is the problem. I like to cook with chicken thighs and the hubs puts up with it, so sometimes I have to man up and cook him some breasts.
Sometimes it is skin on with the bone, and other times, boneless and skinless. Breasts can be tricky in the Pressure Cooker, but with this recipe, they come out nice, moist and tender, whether you use bone on or not.
I have the full line of True products as their crystalized citrus and seasonings taste like fresh picked. If you don’t have the True Lime, Lime, Garlic & Cilantro, add a drop more garlic and toss in a couple Tablespoons of Cilantro.
Since you don’t use the full cans, you might want to mix up a double batch and freeze it for a rainy day. I love the Reditainer Extreme Freezer Containers because they are cheap, but do the job well. I’m always giving away food and it is easy to pack up a container and give it to a friend.
If you want a quicker option, use a jar of premade salsa, instead of the individual salsa ingredients.
If using whole canned tomatoes, give them a good chopping. Fresh tomatoes work the best, but we don’t always have fresh on hand, so canned tomatoes are a great option.
If using fresh tomatoes, just dice them up and make sure you use the juice.
Add the rest of the ingredients and whisk them all together. This is such a simple and easy recipe, but it has so much flavor. Diabetics, please substitute sugar free barbecue sauce for regular barbecue sauce.
Dice up the onion really well and dump it over the chicken and then pour in the sauce.
For a one pot meal, please see my Pressure Cooker Perfectly Cooked Pot In Pot Rice recipe for proper rice measurements and directions and turn this Pressure Cooker Rojo Fiesta Chicken into an All in One, One Pot Meal!
Place the Tall Legged Stainless Steel Steaming Rack/Trivet over the chicken and ensure it is sitting steady.
Carefully place the Pressure Cooker “Dessert” Pan with the rice and water, on top of the Trivet. You are ready to lock on the lid and cook your entire dinner in ONE pot at the same time!!!
While you are thickening up the sauce in the Pressure Cooker, you can put the chicken under the broiler or in your Air Fryer to crisp up the skin, but it’s really not necessary. If you used skinless and boneless chicken, I would serve, as is.
You will have a delicious dipping sauce.
I try to always have a green vegetable with dinner. This pairs well with my Garlic Whipped Potatoes, as the sauce is delicious drizzled over the potatoes.
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rosle Stainless Steel Flat Whisk
- True Lime, Lime, Garlic & Cilantro
- Alton Brown Salt Box
- Belemain 4 oz. Porcelain Ramekins
- 1/2 Cookie Sheet
- Reusable Silicone Baking Mat
- Reditainer Extreme Freezer Containers
- Freezer Labels
Here is the handy printable recipe:
- 4 Chicken Breasts (boneless/skinless, work too)
- 1 cup Tomatoes, diced (fresh or canned)
- 1 Tablespoon Garlic, minced
- 2 oz Fire Roasted Green Chiles, diced
- 1 Onion, diced (3/4 cup)
- ¾ teaspoon True Lime, Garlic & Cilantro (or 1 tsp Lime Juice, ½ tsp Garlic, 2 TBL Fresh Cilantro)
- 2 teaspoons Kosher Salt, or to taste
- 2 teaspoons Hot Sauce
- 1 Tablespoon Lemon Juice
- 1 cup Barbecue Sauce (regular or sugar free)
- Place chicken breasts skin side up in your Pressure Cooker cooking pot.
- In a bowl, mix together all sauce ingredients.
- Pour over chicken.
- Lock on lid and close Pressure Value.
- Cook on High Pressure for 8 minutes.
- When Beep sounds, allow a 10 minute natural release and then open Pressure Valve.
- If desired, transfer chicken to a cookie sheet and place under the broiler, skin side up, for 5 minutes.
- Select the Sauté or Browning Button on Pressure Cooker and allow sauce to thicken.
- Plate chicken and serve with Sauce
For boneless/skinless dark meat, cook for 8 minutes, with a Natural Pressure Release.
For boneless/skinless white and dark meat, cut the dark meat into smaller pieces and cook for 6 minutes with a Natural Pressure Release.
For bone in dark meat chicken, cook for 9 minutes with a Natural Pressure Release.
For a freezer meal - Double the sauce recipe, package up half and place in freezer. Next time you want Fiesta Chicken, add frozen or fresh chicken and the frozen sauce to your Pressure Cooker and set time for 10 minutes.