Picadillo Pizza with Instant Pot Chicken

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I LOVE picadillo pizza! It is flavorful, and bright – it’s a party in your mouth! But between the chopping, and cooking of the chicken – it would take me what seemed like FOREVER to make! While this is not a one-pot dish, the Instant Pot makes it so much faster! I put the chicken in the pot, and then I cook the pizza crust and chop the remaining ingredients. By the time I finish chopping everything, the chicken is finished, and it makes this a fabulous 30 minute DELICIOUS dish!! 🙂

Danielle Nom Noms on Picadillo Pizza

This was also the first time I used a crust that I had to bake – I usually use a pre-made ready to go crust to shave off some time, but I gave it a shot since the chicken  was going to be cooking in the pot. I used the thin crust Pillsbury pizza crust  – it is SO GOOD (I might be eating it while I am writing this!!). I baked it for 6 minutes at 400 degrees before adding the toppings and re-baking.

I also grated my own cheese. Downside? I eat more cheese than I grate…. if this is you, already shredded cheese may be best! Have fun with this recipe – add your own twist, change the salsa, change the cheese – whatever it is that you may please. Do not throw away your shot…to be creative (any Hamilton fans out there?)!



Note: I was discussing what a serving size would be with this pizza with my husband, and I hesitantly keyed in 1 slice. He then informed me that he had 4 slices. It really is that good. Cook at your own discretion 🙂


Sisters Under Pressure Picadillo Pizza with Instant Pot Chicken
The lovely Sisters Under Pressure recipe grid! 🙂


Picadillo Pizza with Instant Pot Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 30 minutes


  • 2 boneless, skinless chicken breasts
  • 1 pizza crust (already made, or dough that needs to be baked)
  • 1 cup salsa
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/2 cup dried cranberries
  • 1/2 cup chopped green olives
  • 1/4 cup chopped onion
  • 2 cups shredded Monterey Jack cheese
  • 1 tablespoon chopped cilantro


  1. Place one chicken breast in the instant pot with 1/2-1 cup of water (I tend to make at least 2 chicken breasts, and refrigerate the leftover chicken).
  2. Put the lid on the pot, and set the valve to "sealing."
  3. Press poultry, and adjust the time to 5 minutes using the - or + buttons.
  4. If you are using a pizza crust that needs to be cooked, now is the time to get it in the oven!
  5. If the other ingredients aren't chopped and shredded, do that now!
  6. When the chicken finishes, set the valve to 'venting' for a quick release (QR).
  7. Chop or shred the chicken.
  8. Mix cumin and cinnamon with salsa, and spread mixture on crust.
  9. Sprinkle 1 cup shredded Monterey Jack Cheese over the salsa.
  10. Sprinkle onions, green olives, dried cranberries, and chicken on top of the cheese.
  11. Top with remaining cheese, and sprinkle cilantro on top.
  12. Bake in oven at 400 degrees for 15 minutes.
  13. Remove, slice, and enjoy!


I don't like olives at all, but they are FABULOUS on this pizza. Don't leave them out!

Add slivered or sliced almonds for a delightful crunch! Prep time is during the Instant Pot cook time. www.sistersunderpressure.com

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