Mexican Poblano Instant Pot Chicken Recipe

Cooking Directions

• STEP 1.Start by preparing the poblano peppers. Roast them over an open flame or under the broiler until the skin is charred and blistered. Place the peppers in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Once cooled, remove the skin, seeds, and stems, and chop the peppers into small pieces.
• STEP 2.Season the chicken with salt and pepper. Set the Instant Pot to sauté mode and heat the oil. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
• STEP 3.In the same pot, add the onion, garlic, and chopped poblano peppers. Sauté until the onion is translucent and the peppers are softened. Add the cumin, oregano, and chicken broth. Stir well to combine.
• STEP 4.Return the chicken to the pot and secure the lid. Cook on high pressure for 10 minutes, then let the pressure release naturally for 5 minutes before manually releasing the remaining pressure.
• STEP 5.Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the sauce. Serve the Mexican Poblano Instant Pot Chicken with your choice of sides and garnish with fresh cilantro and lime wedges.

Cooking Tips

• If you prefer a spicier dish, you can leave some of the seeds in the poblano peppers.
• For a creamier sauce, you can add a dollop of sour cream or Mexican crema to the dish before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the Mexican Poblano Instant Pot Chicken with rice, tortillas, or on top of a salad.
• Garnish with fresh cilantro and lime wedges for added flavor.