Instant Pot Cranberry Chicken is a one-pot sweet and tangy chicken dinner. This easy recipe turns a few pantry-staple ingredients into a delicious dinner with almost no prep!
Place the chicken breasts in the Instant Pot inner pot of a 6 quart pot.
Pour the chicken broth over the chicken.
Sprinkle the dried onion, garlic powder, pepper and salt over the chicken.
Pour the dressing over the chicken.
Add the cranberry sauce over the dressing. Do not stir.
Close and lock the lid. Be sure that the pressure release valve is set to sealing.
Press manual high pressure and adjust the cooking time to 10 minutes.
Once the cooking time has finished, let the pressure release naturally for 15 minutes.
Release any remaining pressure.
Remove the chicken to a plate, and give the sauce a good stir.
Serve the sauce over the chicken.
Notes
Chicken broth: I use reduced-sodium chicken broth to avoid a saltier dish.
Garlic powder: Be sure to use garlic powder, not garlic salt.
Stirring: It's important to avoid stirring the sauce before cooking. The dressing and cranberry sauce will cause a burn notice if you stir it before cooking.
To thicken the sauce, stir 2 tablespoons of corn starch together with 2 tablespoon of chicken broth in a small bowl. Press sauté, and stir in the cornstarch mixture. Let the sauce cook, stirring regularly, until thickened. Serve over chicken.