Print

Mexican Poblano Instant Pot Chicken

instant pot chicken recipes
Print Recipe

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken thighs, cut into bite-size pieces
  • 2 poblano peppers, roasted, peeled, and sliced
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup canned fire-roasted tomatoes
  • 1 cup chicken broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp olive oil or avocado oil
  • Salt and pepper to taste
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • 1 can (15 oz) black beans, drained and rinsed (optional)
  • 1 cup frozen corn kernels (optional)
  • Fresh cilantro for garnish
  • Lime wedges for serving
  • Diced avocado for serving (optional)
  • Crumbled cotija or queso fresco for serving (optional)

Instructions

  1. If starting with fresh poblanos, char them directly over a gas flame or under the broiler, turning occasionally until skin is blistered all over (about 5-7 minutes).
  2. Transfer charred poblanos to a paper bag or bowl covered with plastic wrap for 10 minutes, then peel away the skin, remove stems and seeds, and slice into strips.
  3. Set Instant Pot to sauté mode and heat 1 tablespoon of oil until hot.
  4. Add diced onion and cook for 3-4 minutes until translucent, then add minced garlic and cook for 30 seconds until fragrant.
  5. Add chicken pieces, season with salt, pepper, cumin, and smoked paprika; cook for 3-4 minutes until lightly browned on edges.
  6. Stir in sliced poblanos, fire-roasted tomatoes, and chicken broth, scraping the bottom of the pot thoroughly to release any browned bits.
  7. Add optional ingredients like black beans or corn if using.
  8. Close the Instant Pot lid, set valve to ‘Sealing,’ and cook on Manual/Pressure Cook (High) for 12 minutes.
  9. Allow natural pressure release for 10 minutes, then carefully release remaining pressure.
  10. If sauce is too thin, use sauté function to simmer uncovered for 3-5 minutes until desired consistency.
  11. Taste and adjust seasonings as needed.
  12. Stir in fresh chopped cilantro, reserving some for garnish.
  13. Serve over rice or with warm tortillas, topped with optional garnishes like avocado, lime wedges, or cheese.

Notes

  • For a milder version, make sure to remove all seeds and membranes from the poblanos.
  • Chicken breasts can be substituted for thighs but reduce cooking time to 10 minutes with 10-minute natural release.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: mexican poblano instant pot chicken, instant pot chicken recipes, mexican chicken dinner, poblano pepper dishes, spicy chicken stew

Find it online: https://www.joyliciousrecipes.com/mexican-poblano-instant-pot-chicken/