Mexican Poblano Instant Pot Chicken Recipe

Recipe By Slurrp

Mexican Poblano Instant Pot Chicken is a flavorful and easy-to-make dish that combines tender chicken with the smoky and slightly spicy flavor of poblano peppers. The chicken is cooked in an Instant Pot, which helps to infuse the flavors and ensures that the meat is juicy and tender. This dish is perfect for a quick weeknight dinner or for entertaining guests. Serve the Mexican Poblano Instant Pot Chicken with rice, tortillas, or on top of a salad for a delicious and satisfying meal.

4.1
19 Rating -
Rate
Non Vegdiet
1hr 10minstotal
15minsPrep
55minsCook
1hr 10m.total
15m.Prep
55m.Cook
Mexican Poblano Instant Pot Chicken
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Ingredients for Mexican Poblano Instant Pot Chicken Recipe

  • 0.67 Boneless, Skinless Chicken Breasts
  • 0.33 Poblano Peppers
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Of Garlic, Minced
  • 0.17 teaspoon Cumin
  • 0.17 teaspoon Dried Oregano
  • 0.17 cup Chicken Broth
  • 0.33 tablespoon Oil
  • As required Salt And Pepper, To Taste
  • as required Fresh Cilantro And Lime Wedges, For Garnish

Directions: 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.
Nutrition
value
201
calories per serving
11 g Fat9 g Protein15 g Carbs4 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    9g
  • Carbs
    15g
  • Fiber
    4g

MacroNutrients

  • Carbs
    15g
  • Protein
    9g
  • Fiber
    4g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    91mg
  • Iron
    2mg
  • Vitamin A
    11mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    47mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    1mg
  • Phosphorus
    113mg
  • Selenium
    8mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp