Instant Pot Mexican Chicken Food
INSTANT POT MEXICAN CHICKEN
Feel free to adjust the spices as you prefer. Make it more or less spicy. Add oregano or change the cumin amount, etc.. You can also just replace the spices for 1 bag of taco seasoning if you prefer. Chicken thigh or leg meat will be juicer than breast meat, but if you prefer, the breast meat still comes out quite nice. We'll usually prefer boneless, skinless but feel free to use whatever you have available.
Provided by Diane
Categories Main Course Salad
Time 45m
Number Of Ingredients 10
Steps:
- Add everything into Instant Pot (chicken, tomato sauce or salsa, Worcestershire sauce, chili powder, cumin, onion powder, garlic powder, salt & pepper and optional chipotle powder). Stir to combine all the spices into the sauce.
- Close the lid, set to high pressure, and after the pressure cooker reaches full pressure, cook for about 15 minutes *depending on size of chicken & preferred doneness. (These are the steps we did for our Instant Pot: Press the "Manual" button. Set the time to 15 minutes and our Instant Pot starts up automatically, counting down the timer after it reaches pressure.)
- Take the chicken pieces out of the Instant Pot, cut into 1-2 inch pieces, then place back in the Instant Pot. Shed with a couple forks to break up the chicken.
- Taste the chicken and add more salt if needed. Serve in tacos, on salads, in quesadillas, etc.
Nutrition Facts : Calories 195 kcal, Carbohydrate 5 g, Protein 33 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 664 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
INSTANT POT® MEXICAN CHICKEN AND RICE
This Mexican chicken and rice is flavor-laden comfort food for our family and made in the Instant Pot®. Serve in bowls with your favorite toppings and tortilla chips or use as a taco filling. Either way, this quick dish will definitely please your family!
Provided by Diana71
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and add onion, bell pepper, and garlic. Saute for 2 minutes. Add chicken and season with cumin, cayenne, and salt; stir to combine. Continue cooking until onion is clear and chicken is slightly browned, 2 to 3 minutes. Pour in rice and saute, allowing oil and spices to coat grains.
- Stir black beans, diced tomatoes, chicken broth, salsa, and corn into the pot. Mix well. Cancel Saute function. Close and lock the lid with vent turned to Sealing. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cover the top with Cheddar cheese and replace the lid. Let steam melt the cheese before serving, about 3 minutes.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 54.3 g, Cholesterol 80.8 mg, Fat 18.8 g, Fiber 7.6 g, Protein 33.7 g, SaturatedFat 8.6 g, Sodium 1459.1 mg, Sugar 3.4 g
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