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Copycat Chili's Monterey Chicken Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Monterey Chicken Chili’s Copycat in Your Pressure Cooker

This copycat recipe brings back the beloved Monterey Chicken from Chili's, packed with smoky flavor and easy to prepare in a pressure cooker.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 569 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 7 slices Bacon cut in half lengthwise
  • 2 Chicken breasts about 1.5 lbs, room temp, patted dry, butterflied
  • 1 tablespoon Avocado oil
  • ½ tablespoon Adobo all purpose seasoning
  • 1 teaspoon Smoked paprika
  • 4 oz Freshly shredded Colby Jack cheese
  • 4 tablespoon BBQ sauce 1 tablespoon per chicken
  • A couple tablespoon Pico de Gallo per chicken, use fresh or store bought
  • 1 tablespoon Green onions sliced

Instructions
 

Instructions

  • Preheat your pressure cooker on the sauté mode on medium heat.
  • Wrap each butterflied chicken breast with two halves of bacon. Secure with toothpicks if necessary.
  • Mix avocado oil, adobo, and smoked paprika in a bowl. Spread over the bacon-wrapped chicken.
  • Place the chicken in the cooker pot. Do in batches if necessary.
  • Lock the lid with the sealing ring aligned tight. Set cooker on high pressure and cook for 12 minutes.
  • Quick release the valve carefully. Watch steam escape.
  • Top each chicken breast with shredded Colby Jack cheese and drizzle BBQ sauce. Close the lid and let sit for a couple of minutes.
  • Serve it with pico de gallo and sprinkle sliced green onions on top.

Notes

Serve with fresh pico de gallo and enjoy the smoky flavor combination.