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2.95 from 18 votes

Mexican Poblano Instant Pot Chicken

This is it!! my favorite shredded chicken recipe to make in the instant pot! Our Mexican Poblano Instant Pot Chicken is so simple but it is so flavorful!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Mom's Best 100 Easy Chicken Recipes
Keyword: chicken, dinner, healthy, instant pot, main dish, mexican
Servings: 6 -8 servings
Author: Sweet Basil

Equipment

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 1/2-2 Tablespoons Kosher Salt
  • 1-2 teaspoons Pepper
  • 5 Chicken Breasts boneless, skinless
  • 3 Poblanos seeded, thinly sliced (Pasilla Peppers or Poblanos in the store)
  • 1 1/2 Cups Red Onions peeled and thinly sliced
  • 2 Tablespoons Cumin
  • 3 Cloves Garlic minced
  • 1 1/2 Cups Chicken Stock
  • 1 1/2 Cups Orange Juice
  • 12 Corn Tortillas 6-inches, soft
  • Toppings for tacos
US Customary - Metric

Instructions

  • In an instant pot (or large dutch oven to go even faster) drizzle in a little oil and heat to saute or medium high heat on the burner.
  • Sprinkle salt and pepper on each side of the chicken and place top down in the pan, depending on how many will fit. Allow the chicken to brown and turn over. Cook until just golden again and remove to a plate.
    5 Chicken Breasts, 1 1/2-2 Tablespoons Kosher Salt, 1-2 teaspoons Pepper
  • Repeat with all remaining chicken.
  • Turn the heat to medium and add 2 tablespoons of oil.
    2 Tablespoons Olive Oil
  • Add the peppers and onions and cook for 5-10 minutes, or until tender.
    1 1/2 Cups Red Onions, 3 Poblanos
  • Sprinkle in the cumin and garlic, and cook for another minute.
    2 Tablespoons Cumin, 3 Cloves Garlic
  • Add the chicken back in as well as the chicken stock and juice.
    1 1/2 Cups Chicken Stock, 1 1/2 Cups Orange Juice
  • Allow to come to a simmer on the saute mode and then turn off the saute and turn on the pressure cooking button, setting the timer for 35 minutes. If you're using a dutch oven, bring to a simmer and then pour the liquid and place the chicken into the instant pot.
  • Once the cooking is done, allow to rest for 5 minutes and then do a quick release and shred the chicken on a cutting board. Place the meat back in the instant pot and toss with the peppers and juices.
  • Serve with tortillas, salsa, etc
    12 Corn Tortillas, Toppings for tacos

Notes

Can be frozen for up to 6 months.

Nutrition

Serving: 1Cup | Calories: 457kcal | Carbohydrates: 40g | Protein: 46g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 2080mg | Potassium: 1190mg | Fiber: 5g | Sugar: 10g | Vitamin A: 432IU | Vitamin C: 85mg | Calcium: 99mg | Iron: 3mg