Instant Pot Cranberry Chipotle Chicken

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: Southwestern


This dump-and-go Instant Pot Cranberry Chipotle Pulled Chicken puts dinner on the table in 15 minutes.


  • 1 medium onion, minced
  • 12 boneless skinless chicken thighs
  • 2 cups jellied or whole-berry cranberry sauce, divided
  • 2 Tbsp. chipotle in adobo*
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 Tbsp. granulated sugar


  1. To the inner pot of the Instant Pot, add onion and chicken.
  2. In a small bowl stir together cranberry sauce, chipotle in adobo, salt, garlic powder, and sugar until well mixed. Pour over chicken and stir until coated.
  3. Cover pot, lock on the lid, and set the steam release valve to “Sealing”.
  4. Select the “Meat/Stew” or “Pressure Cook” button and set the cook time to 10 minutes.
  5. When the cooking cycle has finished, let stand 5 minutes, then do a quick release by moving the valve to “Venting”. Remove pot lid.
  6. Using the tines of a fork, shred chicken. Transfer chicken to a bowl; set aside. Stir in remaining cup of cranberry sauce until well combined. Pour over chicken; toss with tongs to coat before serving.


*Not a fan of spicy foods? Reduce the chipotle in Adobo to 1 tablespoon, or replace with 2 teaspoons of smoked paprika.