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Mexican Chicken | Instant Pot Mexican Pollo En Salsa Rojo
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
8
Calories:
299
kcal
Calories:
299
kcal
|
Carbohydrates:
4
g
|
Protein:
19
g
|
Fat:
22
g
|
Sugar:
1
g
US Customary
-
Metric
Ingredients
2
pounds
Boneless Skinless Chicken Thighs
boneless, skinless cut into bite sizes
1.5
tablespoons
Ground Cumin
1.5
tablespoons
Mexican Red Chili Powder
(NOT cayenne)
1
tablespoon
Kosher Salt
2
tablespoons
Oil
14
ounces
Canned Tomatoes
5
ounces
Tomato Paste
1
small
Onion
chopped
3
cloves
Garlic
2
ounces
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.