Recipes/Cooking/Baking

Instant Pot Tomato Chicken

After months of my Facebook friends raving about their instant pots, I bought one—and now I use it for everything! I buy 10 lbs of chicken leg quarters for under $6, and get three meals out of it (four people each meal)!

This is incredibly easy, inexpensive, flexible, and delicious—the only downside is that you have to be careful eating it, since there are lots of bones. I tell my family to be careful and create a ‘bone graveyard’ on the side of their plate!


  1. Put desired amount of chicken in the instant pot.
    Frozen or thawed—it doesn't matter.
    Pour in one can (14.5 oz) of diced tomatoes and about 2 cups of medium green or red enchilada sauce.
  2. Use ‘manual’ and pressure-cook on high for 10 minutes. This gets the cooking off to a good start!
    Instant or natural release—your choice.
  3. Set the pot to ‘venting’ and slow-cook on high for 6 to 12 hours.
    The chicken should fall off the bone when touched.
  4. Serve over rice.
    Be careful of the bones!
    Good with a tossed salad.