This super-simple yet flavorful Instant Pot Mexican Chicken will add new and exciting flavors to your dinner table. It's a great way to change up your chicken game! It's fast, delicious, and extremely flavorful.
Why This Needs To Be Your Next Taco Tuesday
- Fast. Ready in under 30 minutes.
- Easy. A simple pour and cook recipe!
- Low Carb. You won't believe something this yummy is only 4 carbs per serving.
- Authentic. This dish is truly full of authentic Mexican flavors.
You're going to feel like you're adding way too many spices--but you're not. You're adding just the right amount of spice, and it's going to be spectacular when you're done.
It's one of those super easy recipes where you do minimal browning and then throw everything in the pressure cooker or Instant Pot and just let it cook.
Why Is This Called Instant Pot Mexican Chicken?
I don't know what to call this, OK? if someone has a better name let me know. But it's chicken, it's Mexican-style spices, we learned it from someone who was Mexican, it's in a red tomato sauce--hence the dubious but descriptive name.
How Long Does It Take To Cook Chicken In A Pressure Cooker?
You'll be astonished by how quickly you can make a full meal with the help of your Instant Pot.
Generally, if you chunk your chicken breasts or thighs into bite-size pieces, you can cook chicken in a pressure cooker in as little as 10 minutes.
How To Make Instant Pot Mexican Chicken
- Turn your Instant Pot or Pressure cooker onto Sauté.
- While it heats, coat the chicken with cumin, chile, and salt.
- Pour the oil into the pressure cooker once it is hot, and add the coated chicken pieces.
- You are doing this step to get the spices to "bloom" a little bit to get their full flavor. So cook it for 4-5 minutes, and you should be good to go.
- Add everything else into the pressure cooker and close.
- Cook at high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Use two forks to shred the chicken a bit more if you're serving it as tacos, or enjoy it over rice.
Tips and Tricks For Making This Yummy Keto Chicken Recipe
- Add the spices. I know. The spices I tell you to add in to this Pollo Con Salsa may seem excessive. But I promise with the water you have to add to the Instant Pot for it to come to pressure will dilute the spice level a bit.
- Use your stand mixer. If you have a stand mixer, use the paddle attachment to shred your chicken quickly and easily.
- Use what you have. Only have chicken breasts in your fridge or freezer? No problem! This recipe works just as great with chicken breasts.
What To Serve With Mexican Chicken
Check out my Pork Chile Verde recipe! It's a great way to get tender Mexican pork and it takes minimal effort on your part.
And if you're looking for a great Mexican side dish, check out my Mexican Rice recipe! It's a delicious and authentic Mexican rice that's very easy to make!
Another great Mexican dish is my Instant Pot Mexican Ground Beef Casserole With Rice And Beans! It's a super family-friendly meal that you're going to love!
If you want other Mexican Recipes, try my Chipotle chicken recipe. I do have a Mexican Pressure cooker cookbook with some great Mexican and Tex-Mex recipes for the pressure cooker, so you can definitely check that out.
In the meantime, you just make this Mexican Chicken Pollo con Salsa Roja and enjoy it, no matter my pathetic naming abilities.
If you love this Instant Pot Mexican Chicken as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try it too!
Ingredients
- 2 pounds (907.18 g) Boneless Skinless Chicken Thighs, boneless, skinless cut into bite sizes
- 1.5 tablespoons (1.5 tablespoons) Ground Cumin
- 1.5 tablespoons (1.5 tablespoons) Mexican Red Chili Powder, (NOT cayenne)
- 1 tablespoon (1 tablespoon) Kosher Salt
- 2 tablespoons (2 tablespoons ) Oil
- 14 ounces (396.89 g) Canned Tomatoes
- 5 ounces (141.75 g) Tomato Paste
- 1 small (1 small) Onion, chopped
- 3 cloves (3 cloves) Garlic
- 2 ounces (56.7 g) canned/pickled jalapenos
Instructions
- Turn your Instant Pot or Pressure cooker onto Sauté.
- While it heats, coat the chicken with the cumin, chile, and salt.
- Pour the oil into the pressure cooker once it is hot, and add the coated chicken pieces.
- You are doing this step to get the spices to "bloom" a little bit to get their full flavor. So cook it for 4-5 minutes, and you should be good to go.
- Add everything else into the pressure cooker and close.
- Cook at high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Use two forks to shred the chicken a bit more if you're serving as tacos, or eat over rice.
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Nutrition
Originally Published September 1, 2017
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Kelly
Any suggestions on how to make this in a crockpot?
TwoSleevers
I haven't tried this method before, so please take my recommendation with a grain of salt. From other slow cooker recipes I've tried before, I would attempt "blooming" the spices as directed in a skillet then tossing all of the ingredients in the slow cooker with 1/4 cup of water. Let cook for 4 hours on high or 6-8 hours on low. Shred the chicken and serve as the recipe instructs.
Deirdre Dannecker
Came upon this recipe surfing the web and decided to give it a try as we love Mexican foods! I was awesome!!!! All three of us raved about the flavors! I did use the jalepenos and my son in law, who is not a big spicy person, had seconds! Not only will I make this again, but now I am excited to try some of your other recipes! Thank you!
Tim Geib
So simple and so good. Used a large fresh jalapeno seeded and de-veined that gave just the right subtle amount of heat. Only used a teaspoon of salt. Used bone-in thighs skinned and trimmed, can of diced tomatoes and all 6oz of the tomato paste. Simple, fast, and wonderful. This one made the "do it again" list.
Kathy Lipin
A new favorite! I used boneless skinless chicken breast because it was on sale, and served it on Vigo Mexican Rice. DH can't stop raving about this, "When can we have this again!" We loved the robust flavors, right down our 2-Alarm alley.
Rihanna
I wish I omitted the jalapenos. My stomach couldn't handle the heat. My b.f. loved it. It's delicious, but my stomach was too weak for that heat. Next time, I'll leave the jalapenos out.
loulew
Rihanna: Jalapenos are too much for me also. Maybe try Green Chilis instead; they come in mild and hot. This will give you the flavor of the pepper without the heat.
Nancy
I chose to omit the jalapeños. This dish was awesome.
Stephen
i got a food burn warning?
URVASHI PITRE
With as much water as the recipe has, that shouldn’t happen. I would suspect your seal wasn’t on tight or you maybe forgot to set it to sealing rather than venting.
Elana
Hi Urvashi! Your my favorite chef! I got the same warning too... I opened it up and, indeed, the bottom was turning brown/black. It must depend on what type of diced tomatoes you purchase? I got the diced tomatoes from Trader Joe's and even though I put the whole can in with the liquid, it didn't seem very liquidy at all. Maybe that was the problem? Anyway, after adding some water and deglazing it's cooking right now and I can't wait to try it! Thank you for making us all feel like we can make amazing, tasty food.
Vanessa
I also got a burn notice. I opened up the lid and saw some of the tomatoes burning at the bottom. I just added a cup of water and closed it back up, hoping it works. Would hate to have a ruined supper.
URVASHI PITRE
Did you scrape up any burned bird well before trying again?
Darren
I recently purchased the keto instant pot book. This recipe is a keeper. One question:. Did you really mean a full Tablespoon of salt? I consider myself a saltaholic but was rather overwhelmed. By the 3rd time I made it, I cut the salt to 3/4 teaspoon.
Kathy Lipin
Yes, there was too much salt for me. I may also substitute a fresh jalapeno instead of canned. and use reduced sodium diced tomatoes.
Martin Jacoby
Another A Grade recipe from Urvashi!! Very simple to make and tasted great. Made a few minor changes. Used bone in thighs and took the skin off. Used New Mexico chili . Used deli style Jalapenos from a jar. Cooked for 18 minutes. Everything else per instructions.
Could possibly add hominy or mushrooms or olives or all of those!
T L Gilman
The recipe calls for 3 cloves of garlic. I assume that they are chopped or minced? Or are they placed in whole? Thanks. Looking forward to trying this very soon. ????
URVASHI PITRE
I like to mince them