Instant Pot Enchilada Chicken (Whole 30 with AIP option)
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
Main Ingredients
Spice Rub
  1. Clean chicken (just check for feathers or excess skin and fat). Pat dry with paper towel.
  2. Turn instant pot onto sauté-normal and add oil.
  3. Mix spice rub ingredients together and sprinkle evenly over both sides of the chicken.
  4. Place chicken in pot and allow to brown on each side – about 3-4 minutes per side. Remove chicken to a plate.
  5. While chicken browns, chop onion. Add onion to the pot once the chicken is browned. Stir to coat with the oil and allow to cook until translucent and soft. Or let them go longer and brown. That’s what I like best. This takes about 10 minutes. About halfway through this cooking time, add your chopped garlic.
  6. Now add the tomato sauce (or Nomato sauce), cumin, chili powder, and salt. Stir well.
  7. Add the chicken back in plus any juices that accumulated on the plate. Flip the chicken over so both sides get a little of the sauce.
  8. Place the lid on the pot, set the valve to “sealing,” press “off”, then press “manual,” make sure it’s set to high pressure and adjust with the plus or minus buttons to get to 13 minutes.
  9. It took my Instant Pot 10 minutes to come up to pressure and 13 minutes to depressurize naturally, for a total cook time of 36 minutes.
  10. You can release the pressure manually if you need to hurry. The chicken will be cooked.
  11. Once the chicken is cooked, shred it with two forks and remove all the skin and bones. Add the meat back to the sauce. If the sauce is too thin for your liking, just set the pot to “sauté” and it will bubble away and reduce.
  12. Serve hot over baked sweet potatoes, plantain chips or AIP tortillas! Ole!
Recipe Notes

*Just use a 15 oz. can of tomato sauce and then rinse the can with water to bring up the volume to two cups.

I’ve made this recipe a few more times and whereas the chicken is completely cooked through with the 13 minute cook time in the instructions, I like it better when it cooks longer. I think 20 minutes is the sweet spot. The chicken is super tender, but not dried out at all. So cook it longer if you have the time. Also, I forgot to include the garlic one time and I liked that better as well. So if you love garlic, add it in, but it is super delicious without.

One more thing: my favorite way of all to enjoy this dish is as soup! At the end of the cooking time, once the pressure has come down naturally, I shred the chicken as instructed above, then I add a cup of chicken bone broth. Allow this to simmer away on “saute” until you’re ready to serve. Top with avocado if you like. Or a dollop of my avocado lime salad dressing and dip.