MEXICAN POBLANO INSTANT POT CHICKEN
This is it!! my favorite shredded chicken recipe to make in the instant pot! Our Mexican Poblano Instant Pot Chicken is so simple but it is so flavorful!
Provided by Sweet Basil
Categories Mom's Best 100 Easy Chicken Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- In an instant pot (or large dutch oven to go even faster) drizzle in a little oil and heat to saute or medium high heat on the burner.
- Sprinkle salt and pepper on each side of the chicken and place top down in the pan, depending on how many will fit. Allow the chicken to brown and turn over. Cook until just golden again and remove to a plate.
- Repeat with all remaining chicken.
- Turn the heat to medium and add 2 tablespoons of oil.
- Add the peppers and onions and cook for 5-10 minutes, or until tender.
- Sprinkle in the cumin and garlic, and cook for another minute.
- Add the chicken back in as well as the chicken stock and juice.
- Allow to come to a simmer on the saute mode and then turn off the saute and turn on the pressure cooking button, setting the timer for 35 minutes. If you're using a dutch oven, bring to a simmer and then pour the liquid and place the chicken into the instant pot.
- Once the cooking is done, allow to rest for 5 minutes and then do a quick release and shred the chicken on a cutting board. Place the meat back in the instant pot and toss with the peppers and juices.
- Serve with tortillas, salsa, etc
Nutrition Facts : ServingSize 1 Cup, Calories 457 kcal, Carbohydrate 40 g, Protein 46 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 122 mg, Sodium 2080 mg, Fiber 5 g, Sugar 10 g, TransFat 1 g, UnsaturatedFat 8 g
INSTANT POT® BRISKET BARBACOA WITH POBLANO PEPPERS AND ONIONS
Mexican-inspired barbacoa using beef brisket in the Instant Pot® is so tender and delicious. Use the meat for tacos or a burrito bowl and top with sautéed poblano pepper and onion along with your favorite toppings to complete the meal. This recipe is a great for make ahead/meal prep too. Serving options: corn tortillas, warmed; or your favorite Mexican rice, or cilantro-lime rice. Garnish with chopped cilantro, limes, salsa, sliced and diced avocado, and queso fresco.
Provided by SZYQ1
Categories Everyday Cooking Instant Pot¨ Main Dishes
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Season both sides of the brisket with salt and pepper.
- Combine red onion, chipotle peppers, cilantro, orange juice, lime juice, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender. Blend until chipotle sauce is smooth.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When display shows Hot, add 2 tablespoons avocado oil. Using tongs, place a brisket half into the pot and sear, about 5 minutes per side. Transfer meat to a plate and set aside. Repeat with remaining brisket half.
- Add 1/4 cup beef broth to Instant Pot® and deglaze using a wooden spoon to scrape up any brown bits. Select Cancel to turn it off. Return brisket pieces to the pot. Pour chipotle sauce mixture over the brisket. Pour remaining beef broth on top and add bay leaves. Place lid on the Instant Pot® and set valve to Sealing. Select Meat/Stew setting on and set timer for 1 hour.
- Release pressure using the natural-release method according to manufacturer's instructions, 20 to 30 minutes. Unlock and remove the lid.
- Remove meat to a platter and shred the meat with 2 forks. Remove bay leaves from Instant Pot®. Remove 2 cups of liquid from the pot and set aside; discard remaining liquid. Add reserved liquid to the pot and return shredded meat. Leave on Warm setting until ready to serve.
- Meanwhile, heat remaining avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion and saute until tender, 7 to 10 minutes. Serve meat with poblano peppers and onion on top.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 8.9 g, Cholesterol 33.8 mg, Fat 9.3 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 2.1 g, Sodium 1347.8 mg, Sugar 3 g
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