Instant Pot Chicken Chimichanga

Instant Pot Chicken Chimichanga is a delicious simple dinner recipe. The recipe is really simple; dump it all in the pressure cooker and wait about 15 minutes. Ta da you have a delicious dinner!

So you forgot to ask Santa for one? Or you were on the naughty list? Don’t worry I have directions for you too! They are just as simple but take longer. No instant food for you but you still get to enjoy this delicious recipe.

The next best way to make this is in the crockpot. Toss all the ingredients in and cook on high for about 4 hours or until the chicken falls apart. Follow the directions below for the remainder.

To make on the stove top, which takes FOREVER. Stir all the ingredients (plus fill the Rotel can with water and add that you need more liquid this way) together in a pan on medium high heat until its hot. Add a tight fitting lid and cook on low. Stir occasionally and cook until the chicken is tender. Follow the directions below for the remainder.

Instant Pot Chicken Chimichanga Recipe

Ingredients:

3 boneless skinless chicken breasts
1 can (10ounces) of Rotel fire roasted tomatoes
1 onion, chopped
1 bell pepper chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon cumin
Chimichanga sauce:
1 can diced green chilies
1 1/2 cups chicken broth
1 teaspoon cold water
1 teaspoon cornstarch
8-10 pack large flour tortilla
8 ounces finely shredded Monterey Jack cheese
oil (any clear type, I use a blend) to brush on shells

Directions:

Add all the ingredients to the instant pot. No need to even stir. Place lid and cook under pressure for 15 minutes.

Let release naturally. While it releases the pressure you can start the sauce. In a small sauce pan add the can of green chilies, and chicken broth heating on medium high. In a small bowl mix together cold water and the cornstarch. Add to the hot green chili broth stirring as you add it. Turn to low and stir until thick. Remove from heat and set aside.

Preheat the oven to 400 degrees.  

Pull apart chicken with two forks and mix in all the ingredients.      

Roll a large scoop of chicken mixture in a burrito shell.    Add to a sheet pan. Brush each shell with a little oil and bake for about 10 minutes or until the shells are lightly browned and crispy.

Remove from pan and serve with Monterey Jack cheese and the green chili sauce over. Enjoy!