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Instant Pot King Ranch Chicken Recipe

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This recipe for Instant Pot King Ranch Chicken is from Abhe & Svoboda, Inc. , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup chicken broth
1½ lbs. boneless skinless chicken breasts
1 teaspoon cumin
½ teaspoon dried oregano
1 teaspoon salt
2 tablespoons cornstarch
11 (6") soft corn tortillas, cut or torn into 1" pieces
1 cup diced onion
1 (10 oz.) can Rotel tomatoes
1 teaspoon chili powder
1 teaspoon garlic powder
1 cup half-n-half
2 cups grated medium or sharp Cheddar cheese
Sour cream for topping (optional)
Chopped fresh cilantro for garnish (optional)
Directions:
Directions:
Add broth, onions and chicken into Instant Pot. Dump the Rotel on top of the chicken. Sprinkle the cumin, chili powder, garlic powder, oregano and salt over the chicken. Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 12 minutes for small chicken breasts, 15 minutes for large ones (if frozen add 3 minutes to each of the times). When the time is up, let the pot sit for 5 minutes and then move the valve to venting. Remove the lid. Place chicken on a cutting board. Shred or dice into pieces. Add the chicken back into the Instant Pot. Turn the Instant Pot to the saute setting. In a bowl stir together the half-n-half and the cornstarch together until smooth. Stir the mixture into the the Instant Pot. It should thicken up shortly. Add in the tortillas and cheese. Stir. Salt and pepper to taste. Scoop into serving dishes and top with cilantro and a dollop of sour cream.

 

 

 

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