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March 28, 2017

Instant Pot Cafe Rio Chicken

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Instant Pot Café Rio Chicken–this quickly cooked shredded chicken is perfect to serve with your Mexican dinners on salads, in burritos, in enchiladas or over rice.

Click here for the SLOW COOKER VERSION of this recipe

Pin this recipe for later!

Instant Pot Café Rio Chicken--this quickly cooked shredded chicken is perfect to serve with your Mexican dinners on salads, in burritos, in enchiladas or over rice.

 Instant Pot Café Rio Chicken

Today’s recipe for Instant Pot Café Rio Chicken goes along well with the Café Rio Cilantro Lime Rice I posted yesterday and the Café Rio Black Beans I posted a couple weeks ago. I guess I’m just a little obsessed with making Café Rio food at home! My favorite way to eat these recipes is to start with a large bed of romaine lettuce and then top with the rice, beans, tomatillo dressing, chicken and finally some tortilla chips. My favorite tortilla chips are called Juanita’s and they are super addicting! This is a great meal for anyone and can easily be made gluten free.

This Instant Pot Café Rio chicken is a super easy recipe because it literally only calls for 5 ingredients. I like to use a combination of chicken breasts and chicken thighs. The fat that is in the thighs balances out the dryness and lack of flavor that is typically associated with chicken breasts. You’ll need about 17 minutes of cooking time for the chicken to cook. Plus the pressure cooker will take about 10 minutes to come to pressure and then you’ll definitely want to let the pressure release naturally for at least another 5 minutes. So the total time in the pot is around 35 minutes.

Pin this recipe for later!

Instant Pot Café Rio Chicken--this quickly cooked shredded chicken is perfect to serve with your Mexican dinners on salads, in burritos, in enchiladas or over rice.

More Café Rio Copycat Recipes

Instant Pot Café Rio Black Beans

Slow Cooker Café Rio Black Beans

Slow Cooker Café Rio Chicken Salad

Café Rio Tomatillo Dressing

Café Rio Tortilla Soup from Tried and Tasty

Café Rio Sweet Pork Quesadilla from Oh Sweet Basil

What Instant Pot/Slow Cooker Did You Use?

For this Instant Pot Instant Pot Café Rio Chicken recipe I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

Click here for the SLOW COOKER VERSION of this recipe

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Instant Pot Cafe Rio Chicken


★★★★★

5 from 6 reviews

  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 35 minutes
  • Yield: Makes 15 servings 1x
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Ingredients

Scale
  • 1 cup Italian dressing
  • 1/4 cup chicken broth
  • 2 1/2 lbs of boneless, skinless chicken breasts (frozen is okay)
  • 2 1/2 lbs of boneless, skinless chicken thighs, trimmed of excess fat (frozen is okay)
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 Tbsp garlic powder
  • 1 tsp kosher salt

Instructions

  1. Add the Italian dressing and the chicken broth to the pot. Add in the rest of the ingredients. Cover the pot and turn the valve to “sealing.” Push manual and adjust the time to 17 minutes.
  2. When the pressure cooker beeps let the pressure release naturally for 5 minutes and then remove the lid.
  3. Transfer the chicken to a cutting board and shred and then add the chicken back into juices inside the Instant Pot. Stir and then serve the chicken. You may need to salt and pepper to taste.

Notes

I used my 6 quart Instant Pot for this recipe an 8 quart would also work. If you want to use a 3 quart mini then you’ll need to cut the recipe in half or quarter the recipe.

  • Category: Chicken
  • Method: Instant Pot

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79 Comments Filed Under: Chicken, Instant Pot Tagged With: instant pot, 5 stars, 0-2 hours, cafe rio

Recommendations

Comments

  1. Shelley says

    March 8, 2020 at 5:03 am

    Great addition to our family list of recipes. Spicy, not too spicy – tangy from the Italian dressing. Really great flavors. We serve ours over Basmati rice. Simple and tasty. Thank you!

    ★★★★★

    Reply
    • Karen says

      March 9, 2020 at 5:37 pm

      You’re welcome Shelley!

      Reply
  2. Allie says

    February 26, 2020 at 5:15 pm

    Wow, I made this tonight for my family. Half ate the chicken over cilantro lime rice and the other half put it on a tortilla and topped it with your Creamy Tomatillo Ranch Dressing. I am pinning this to our family favorite board. Thanks!

    ★★★★★

    Reply
    • Karen says

      February 29, 2020 at 2:16 pm

      It is a family favorite here too Allie! Glad yours like it 🙂

      Reply
  3. Kara Middleton says

    February 18, 2020 at 3:13 pm

    5 pounds of chicken??

    Reply
    • Karen says

      February 18, 2020 at 4:04 pm

      Yes this makes a ton! It’s perfect for serving a crowd. You can cut it in half if you’d like: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/

      Reply
  4. Stephanie says

    November 18, 2019 at 2:21 pm

    Best go-to instant pot recipe! Use it for lots of different meals–tacos, salads, nachos, etc. We”ve even had it with sauerkraut! Delicious!

    Reply
    • Karen says

      November 18, 2019 at 6:41 pm

      Glad you like it Stephanie! It’s so easy that’s why I like it!

      Reply
  5. Randi says

    July 4, 2019 at 10:18 am

    This is such a great recipe – we love it! Also, it freezes really well. We package it into smaller portions and then freeze it, but we use it so much it’s not in there for long! Super versatile chicken. Thanks!

    Reply
    • Karen says

      July 5, 2019 at 8:00 am

      Good idea on freezing it!

      Reply
    • Heather says

      September 2, 2019 at 3:14 pm

      So, is this 5lbs of chicken or
      ‘Either’ chicken breast or thigh

      Reply
      • Karen says

        September 3, 2019 at 1:09 pm

        It’s 5 total pounds, half breasts and half thighs.

        Reply
  6. Jill Scalzo says

    April 2, 2019 at 8:07 pm

    Has been anyone tried this over rice or pasta?

    Reply
    • Karen says

      April 8, 2019 at 3:29 pm

      I eat it with the cafe rio rice! it’s great.

      Reply
  7. Trina Perkins says

    April 1, 2019 at 4:24 pm

    I wish that Nutritional information could be given in a different measurement that 1/15th .. i.e. like 1 cup. I guess you could weigh everything and then divide by 15 and then weight 15 portions of that weight out but who does that?

    Reply
  8. Jack says

    April 1, 2019 at 2:59 pm

    Aloha Karen

    I love getting pressure cooker recipes from you. Like another reader, I don’t have an IP yet (but I have bought 3 for family members)….

    Question: If I halve the recipe and use frozen chicken breast – do I use the same amount of other ingredients, i.e., Italian dressing, etc.?

    Thanks

    Jack in Kailua

    Reply
    • Karen says

      April 8, 2019 at 3:37 pm

      Just halve everything and keep the cooking time the same.

      Reply
  9. Mary says

    April 1, 2019 at 12:06 pm

    Do you think this could be made in a crockpot, and if so how long to cook. Don’t have an instant pot

    Reply
    • Karen says

      April 8, 2019 at 3:40 pm

      Here is the slow cooker version Mary: https://www.365daysofcrockpot.com/slow-cooker-chicken-rio-salad/

      Reply
  10. Chris says

    January 15, 2019 at 9:32 pm

    I’m in a time crunch does it have to be NPR? Will it alter it much with an instant release?

    Reply
    • Karen says

      January 15, 2019 at 10:34 pm

      It won’t be as tender but you can do it if you’re in a hurry.

      Reply
  11. Scott Richhart says

    December 16, 2018 at 8:58 pm

    This is a fantastic recipe! Thanks so much for making it available.

    ★★★★★

    Reply
    • Karen says

      December 17, 2018 at 12:48 pm

      you’re welcome!

      Reply
  12. Laura says

    September 12, 2018 at 10:17 pm

    This turned out amazing! I used 2 very large frozen chicken breasts at 25 min with 15 min natural release. Mine did turn out a little spicy because I must have spicy chili powder but still was so good, very moist!

    ★★★★★

    Reply
    • Karen says

      September 13, 2018 at 10:58 am

      So glad you liked it Laura!

      Reply
  13. Denise says

    September 12, 2018 at 8:16 pm

    I bought whole chickens on sale….can this be made with a whole chicken? Would there be any changes in the process?

    Reply
    • Karen says

      September 13, 2018 at 10:44 am

      I bet you could cook the whole chicken and then just tear off all the meat from the bones. You’d definitely need to increase the cooking time for a whole chicken though. I would try out 25 minutes for a whole chicken.

      Reply
  14. Kelly says

    August 11, 2018 at 11:44 am

    Hi Karen,
    For the Italian dressing, are you using oil based Italian? I’ve never eaten at a Cafe Rio, so am excited to give this a try.

    Reply
    • Karen says

      August 11, 2018 at 2:01 pm

      Yes!

      Reply
  15. Karleen Warkentin says

    August 7, 2018 at 9:40 pm

    Is it soupy enough to serve over pasta, or is it ok to add a can of Cream of Chicken Soup at the end of cook time?

    Reply
    • Karen says

      August 11, 2018 at 2:11 pm

      You could add a can of cream of chicken soup…that would work I think!

      Reply
  16. Tracy B says

    July 31, 2018 at 11:25 am

    It was delicious and easy to make.

    ★★★★★

    Reply
    • Karen says

      August 1, 2018 at 11:21 am

      Great to hear this Tracy!

      Reply
  17. Thalia Arellano says

    June 18, 2018 at 3:10 pm

    Love this recipe it’s a super easy way to make chicken and my boyfriend begs me to make it every week!

    Reply
    • Karen says

      June 19, 2018 at 1:41 pm

      So glad you and your boyfriend like it Thalia!!

      Reply
  18. Paulette says

    May 29, 2018 at 11:36 am

    So, no water. Just the Italian dressing. Do I put the chicken on a trivet and pour everything over the chicken? Or, no trivet and just pour the dressing and seasonings over the checkin and toss to coat?

    Reply
    • Karen says

      May 30, 2018 at 4:51 pm

      No need to use a trivet. The Italian dressing seemed to be enough liquid for my pot to come to pressure. Just pour dressing in the pot add the chicken and seasonings and let it do it’s thing!

      Reply
  19. Jean says

    April 27, 2018 at 12:26 pm

    Can I use Lite or Fat free Italian dressing?

    Reply
    • Karen says

      April 30, 2018 at 10:43 am

      Yes you can.

      Reply
  20. Lindsay says

    April 11, 2018 at 2:29 pm

    My pot never sealed, even though I had it set on the seal button. It just kept venting, and then the screen said “burn”. I just wasted all my chicken. Maybe not enough liquid?

    Reply
    • Karen says

      April 11, 2018 at 6:53 pm

      What size instant pot are you using?

      Reply
  21. Lanie says

    April 8, 2018 at 3:35 pm

    Can I use all chicken breast. We don’t like the dark meat. Your recipes are awesome. I always look forward to checking to see whats next. Thank you soooo much. Do you have a good recipe for beef short ribs?

    Reply
    • Karen says

      April 9, 2018 at 1:34 pm

      Sure you can use chicken breasts. And yes I have a recipe for short ribs: https://www.365daysofcrockpot.com/instant-pot-crock-pot-beef-short-ribs/

      Reply
  22. Lisa says

    March 13, 2018 at 12:30 am

    Hi, 5 lbs of chicken seems like too much for me. If i cook 2lbs what would you suggest for the cooking time?

    Reply
    • Karen says

      March 13, 2018 at 2:07 pm

      You can halve the recipe but just keep the cooking time the same 🙂

      Reply
  23. Jessica says

    February 13, 2018 at 1:47 pm

    I’m fairly new to the instant pot. Your recipe doesn’t have water added. Is there enough just in the chicken not to need the extra water for presure?

    Reply
    • Karen says

      February 14, 2018 at 9:32 am

      With the Italian dressing there is enough liquid for the pot to come to pressure.

      Reply
  24. Lorilee says

    January 13, 2018 at 1:03 pm

    We just got an insta pot and the Family wanted to try this chicken first and then make the “ramen” like build a bowl tortilla soup. We also are making slow process Dutch oven beef stew to have the appreciation of a meal prepped for the next day (chicken with friends) and the stew tonight. Planning on kids wanting soft chicken tacos and adults having soup. Some cilantro lime rice is next for pot fresh and ready when neighbors come over Sunday! I will post our pics and responses

    Reply
    • Karen says

      January 13, 2018 at 3:44 pm

      Awesome Lorilee!

      Reply
  25. n8 says

    December 30, 2017 at 7:45 pm

    Hi!
    New two instant pots. When you say “let the pressure release naturally for 15 minutes”, do you mean that at the end of the cooking cycle the unit turns off and it seeps for 15 minutes and then you open the lid? Or is that when you let the unit go to keep warm for 15 minutes and then you turn it off and release the pressure?

    Reply
    • Karen says

      January 2, 2018 at 6:05 pm

      You just let the until turn to the warm setting. Let it count up to 15 minutes. Then turn the valve to venting and let any remaining pressure escape and then open the lid. Welcome to the Instant Pot world!!

      Reply
  26. Stuart Kaufman says

    October 28, 2017 at 2:39 pm

    What would go with this… rice, potatoes. vegies? I’m pretty much a new cook at age 73 🙂

    Reply
    • Karen says

      October 31, 2017 at 10:02 am

      Good for you! I serve with rice or sometimes on top of a salad.

      Reply
  27. Amy says

    October 2, 2017 at 11:48 pm

    Hi. This looks great and I’m excited to try it. I definitely don’t need 5 lbs of this, so can I freeze leftovers?

    Reply
    • Karen says

      October 4, 2017 at 10:12 am

      yep it freezes great!

      Reply
  28. Abby says

    August 21, 2017 at 5:52 pm

    Is it 5 lbs of chicken total? Or just 2 1/2 lbs of breasts OR 2 1/2 lbs of thighs?

    Reply
    • Karen says

      August 24, 2017 at 12:46 pm

      5 lbs total…it makes a lot!

      Reply
  29. Michelle Troxel says

    August 7, 2017 at 9:38 pm

    Hi. Made this and although yummy seemed to not have enough sauce I only used three chicken breasts that were halved. Can you suggest something? I have an 8 qt instant pot.
    Michelle

    Reply
    • Karen says

      August 8, 2017 at 11:39 am

      Could you double the sauce?

      Reply
  30. Sarah Babbel says

    July 26, 2017 at 2:31 pm

    So no water? Just the dressing? Sorry I’m a instant pot beginner.

    Reply
    • Karen says

      August 1, 2017 at 11:43 am

      yep no water!

      Reply
  31. Kara says

    July 19, 2017 at 11:58 am

    Made this last night and everyone loved it 🙂

    Reply
    • Karen says

      July 19, 2017 at 3:01 pm

      Awesome!

      Reply
  32. Carrie says

    July 17, 2017 at 5:58 pm

    Can this recipe be used with frozen chicken? If so, how long to pressure cook? Thanks

    Reply
    • Karen says

      July 18, 2017 at 3:20 pm

      Sure thing. I would cook frozen chicken for maybe 25 minutes…if it’s not done you can always add more minutes. Let me know how it goes!

      Reply
  33. Sarah says

    July 16, 2017 at 10:37 am

    Do you recommend the chicken be frozen or thawed? Is the cookin time different for frozen chicken?

    Reply
    • Karen says

      July 18, 2017 at 3:23 pm

      The recipe as written above is for thawed chicken. If you use frozen you’ll increase the cooking time by 5 minutes or so.

      Reply
  34. Tandy Hall says

    July 14, 2017 at 10:55 am

    I have made this twice and shared the recipe many times. Everyone has been amazed at the flavor! just delicious!!

    ★★★★★

    Reply
    • Karen says

      July 14, 2017 at 12:06 pm

      So glad to hear this!

      Reply
  35. Kristen says

    July 11, 2017 at 9:40 am

    Hi! Great recipes! Love Café Rio! I’m intrigued by this recipe and that it calls for Italian dressing. What dressing did you use? I’d love to make this but the Italian dressing thing gave me pause! Lol

    Reply
    • Karen says

      July 14, 2017 at 12:11 pm

      Hi Kristen, I just use whatever is on sale. Kraft, store brand,etc.

      Reply
      • Theresa says

        October 22, 2017 at 12:17 pm

        Do you use dry Italian dressing in the packet or wet Italian dressing?

        Reply
        • Karen says

          October 23, 2017 at 9:22 am

          wet, from the bottle

          Reply
  36. Lisa says

    April 2, 2017 at 8:44 am

    I love your instant pot recipes but I have another brand electric pressure cooker. Would the cooking times be the same? They look pretty accurate based on other recipes I’ve made. Thanks!

    Reply
    • Karen says

      April 4, 2017 at 3:35 pm

      I’m sure the times would be very similar!!

      Reply
  37. Suzanne says

    March 29, 2017 at 9:03 am

    I just wanted to thank you for all these wonderful instant pot recipes along with the slow cooker versions. I really appreciate all the information you give in using the instant pot each time. I really like my instant pot but was surprised how long the total cooking time was. These recipes are getting me interested in using it more.

    Reply
    • Karen says

      March 29, 2017 at 12:31 pm

      You’re welcome Suzanne! Thanks so much. I am so glad that this is helpful to you 🙂

      Reply
  38. Roberta Rosen says

    March 28, 2017 at 3:19 pm

    thank you for the instant pot recipes. I just go my pot and look forward to seeing more of these recipes.

    Reply
    • Karen says

      March 29, 2017 at 12:32 pm

      You’re so very welcome, Roberta! It’s been a fun project for me 🙂

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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