3Poblanosseeded, thinly sliced (Pasilla Peppers or Poblanos in the store)
1 1/2CupsChicken Stock
1 1/2CupsOrange Juice
12corn tortillas6-inches, soft
Toppings for tacos
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.
Repeat with all remaining chicken.
Turn the heat to medium and add 2 tablespoons of oil.
Add the peppers and onions and cook for 5-10 minutes, or until tender.
Sprinkle in the cumin and garlic, and cook for another minute.
Add the chicken back in as well as the chicken stock and 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
Can be frozen for up to 6 months.
Mexican Poblano Instant Pot Chicken
Amount Per Serving (1 g)
Calories 457Calories from Fat 108
% Daily Value*
Saturated Fat 2g13%
Vitamin A 426IU9%
Vitamin C 85mg103%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: Mom's Best 100 Easy Chicken Recipes
Keyword: chicken, dinner, healthy, instant pot, main dish, mexican