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Craving Mexican food but short on time? Let me introduce you to my go-to Instant Pot recipe that'll satisfy your taste buds in no time. This Mexican chicken dish packs a punch with its bold flavors and tender, juicy meat. I've perfected this recipe over countless family dinners, and now it's become our favorite weeknight meal. Loaded with beans, corn, and spices, every bite transports you south of the border. Best part? Minimal effort required – just toss everything in, set it, and forget it!
Ingredients for Instant Pot Mexican Chicken
- Chicken breasts: Lean protein source that adds bulk and flavor to the dish, becoming tender and juicy when cooked in the Instant Pot.
- Diced tomatoes: Provides a rich and tangy base for the dish, adding moisture and depth of flavor to the Mexican chicken.
- Black beans: Adds a creamy texture and plant-based protein, complementing the chicken and creating a hearty and satisfying meal.
- Corn: Sweetness and crunch from the corn kernels balance the savory flavors, adding a pop of color and freshness to the dish.
- Onion: Enhances the overall flavor profile with its aromatic sweetness, adding depth and complexity to the Mexican chicken recipe.
- Bell pepper: Brings a subtle sweetness and crunch, along with a pop of color, boosting the visual appeal of the dish.
- Chili powder: Infuses a warm and smoky flavor, adding a mild heat that complements the other spices in the dish.
- Cumin: Earthy and aromatic spice that adds a warm and nutty flavor, essential for authentic Mexican cuisine.
- Paprika: Provides a mild sweetness and smokiness, enhancing the overall flavor profile and adding a vibrant color to the dish.
- Chicken broth: Adds depth of flavor and moisture to the dish, ensuring the chicken and other ingredients are tender and flavorful.
- Lime juice: Brightens the flavors with a tangy and citrusy kick, balancing the richness of the dish and adding a refreshing touch.
- Fresh cilantro: Fresh herb that adds a burst of freshness and a pop of color, enhancing the overall presentation and flavor.
Read more: Instant Pot Mexican Street Corn Recipe
Essential Tools for Making This Delicious Recipe
- Instant Pot: Essential for pressure cooking the chicken quickly and infusing flavors efficiently.
- Cutting board: Needed for chopping the vegetables and preparing the ingredients before cooking.
- Knife: Essential for cutting the chicken breasts, onion, and bell pepper for the recipe.
Instant Pot Mexican Chicken Recipe
This Instant Pot Mexican Chicken Recipe is a quick and easy meal that is packed with flavor. Perfect for busy weeknights, it combines chicken, tomatoes, black beans, corn, and spices to create a delicious dish that can be served over rice or with tortillas.
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 1 Juice of 1 lime
- Fresh cilantro, for garnish
Instructions:
- Place chicken breasts in the Instant Pot.
- Add diced tomatoes, black beans, corn, onion, bell pepper, chili powder, cumin, paprika, salt, and pepper.
- Pour chicken broth over the ingredients.
- Close the Instant Pot lid and set to high pressure for 10 minutes.
- Once done, do a quick release and carefully open the lid.
- Shred the chicken using two forks.
- Stir in lime juice.
- Serve the Mexican chicken over rice or with tortillas.
- Garnish with fresh cilantro.
Notes:
This recipe is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 35gFat: 8gSaturated Fat: 2gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Mexican Pork Stew
Tips for Making Mexican Chicken Ahead of Time
Make Ahead Instructions
- Cook the Mexican chicken according to the recipe.
- Allow the dish to cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the Mexican chicken according to the recipe.
- Allow the dish to cool completely.
- Place in a freezer-safe container or bag, removing as much air as possible.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Adding a splash of unsweetened cocoa powder to this mexican chicken recipe can enhance the depth of flavor and add a subtle richness to the dish.
Frequently Asked Questions About This Instant Pot Recipe
FAQ:
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but you may need to increase the cooking time in the instant pot.
Can I substitute the chicken breasts with another type of meat?
Absolutely! You can use chicken thighs, pork, or even beef in this recipe for a different flavor.
Is this recipe spicy?
The level of spiciness can be adjusted by adding more or less chili powder to suit your taste preferences.
Can I make this recipe vegetarian?
Yes, you can make this recipe vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
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