Directions

In a medium bowl, combine the ground cumin, chili powder, and salt.

Add the chicken chunks and toss thoroughly until every piece is evenly coated with the spice mixture.

Select the Sauté function on your Instant Pot.

Once it reads Hot, add the olive oil. Carefully place the seasoned chicken in the pot and cook for 5 minutes, stirring occasionally, until lightly browned on all sides.

Add the diced onion, minced garlic, diced tomatoes, tomato paste, and pickled jalapeños to the pot.

Stir everything together to combine.

Secure and lock the lid, ensuring the steam release valve is in the Sealing position. Select Manual or Pressure Cook and set the timer for 15 minutes at high pressure.

Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.

Afterward, carefully move the valve to the Venting position to quick release any remaining steam.

Once the pin has dropped, open the lid.

Stir the Pollo en Salsa Roja and serve warm.

After sautéing, deglaze the pot by adding a splash of chicken broth and scraping up any browned bits from the bottom. This adds immense flavor and helps prevent a Burn notice.

Adjust the spice level to your liking. For a milder sauce, use fewer jalapeños. For an extra kick, add a pinch of cayenne pepper or a chopped chipotle in adobo.