This super-simple yet flavorful Instant Pot Mexican Chicken will add new and exciting flavors to your dinner table. It’s a great way to change up your chicken game! It’s fast, delicious, and extremely flavorful.
Why This Needs To Be Your Next Taco Tuesday
- Fast. Ready in under 30 minutes.
- Easy. A simple pour and cook recipe !
- Low Carb . You won’t believe something this yummy is only 4 carbs per serving.
- Authentic. This dish is truly full of authentic Mexican flavors.
You’re going to feel like you’re adding way too many spices–but you’re not. You’re adding just the right amount of spice, and it’s going to be spectacular when you’re done.
It’s one of those super easy recipes where you do minimal browning and then throw everything in the pressure cooker or Instant Pot and just let it cook.
Why Is This Called Instant Pot Mexican Chicken?
I don’t know what to call this, OK? if someone has a better name let me know. But it’s chicken, it’s Mexican-style spices, we learned it from someone who was Mexican, it’s in a red tomato sauce–hence the dubious but descriptive name.
How Long Does It Take To Cook Chicken In A Pressure Cooker?
You’ll be astonished by how quickly you can make a full meal with the help of your Instant Pot .
Generally, if you chunk your chicken breasts or thighs into bite-size pieces, you can cook chicken in a pressure cooker in as little as 10 minutes.
How To Make Instant Pot Mexican Chicken
- Turn your Instant Pot or Pressure cooker onto Sauté.
- While it heats, coat the chicken with cumin, chile, and salt.
- Pour the oil into the pressure cooker once it is hot, and add the coated chicken pieces.
- You are doing this step to get the spices to “bloom” a little bit to get their full flavor. So cook it for 4-5 minutes, and you should be good to go.
- Add everything else into the pressure cooker and close.
- Cook at high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Use two forks to shred the chicken a bit more if you’re serving it as tacos, or enjoy it over rice.
Tips and Tricks For Making This Yummy Keto Chicken Recipe
- Add the spices. I know. The spices I tell you to add in to this Pollo Con Salsa may seem excessive. But I promise with the water you have to add to the Instant Pot for it to come to pressure will dilute the spice level a bit.
- Use your stand mixer. If you have a stand mixer, use the paddle attachment to shred your chicken quickly and easily.
- Use what you have. Only have chicken breasts in your fridge or freezer? No problem! This recipe works just as great with chicken breasts.
What To Serve With Mexican Chicken
Check out my Pork Chile Verde recipe ! It’s a great way to get tender Mexican pork and it takes minimal effort on your part.
And if you’re looking for a great Mexican side dish, check out my Mexican Rice recipe ! It’s a delicious and authentic Mexican rice that’s very easy to make!
Another great Mexican dish is my Instant Pot Mexican Ground Beef Casserole With Rice And Beans ! It’s a super family-friendly meal that you’re going to love!
If you want other Mexican Recipes, try my Chipotle chicken recipe . I do have a Mexican Pressure cooker cookbook with some great Mexican and Tex-Mex recipes for the pressure cooker, so you can definitely check that out.
In the meantime, you just make this Mexican Chicken Pollo con Salsa Roja and enjoy it, no matter my pathetic naming abilities.
If you love this Instant Pot Mexican Chicken as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try it too!
Mexican Chicken | Instant Pot Mexican Pollo En Salsa Rojo
Ingredients
- ▢ 2 pounds ( 907.18 g ) Boneless Skinless Chicken Thighs , boneless, skinless cut into bite sizes
- ▢ 1.5 tablespoons ( 1.5 tablespoons ) Ground Cumin
- ▢ 1.5 tablespoons ( 1.5 tablespoons ) Mexican Red Chili Powder , (NOT cayenne)
- ▢ 1 tablespoon ( 1 tablespoon ) Kosher Salt
- ▢ 2 tablespoons ( 2 tablespoons ) Oil
- ▢ 14 ounces ( 396.89 g ) Canned Tomatoes
- ▢ 5 ounces ( 141.75 g ) Tomato Paste
- ▢ 1 small ( 1 small ) Onion , chopped
- ▢ 3 cloves ( 3 cloves ) Garlic
- ▢ 2 ounces ( 56.7 g ) canned/pickled jalapenos
Instructions
- Turn your Instant Pot or Pressure cooker onto Sauté.
- While it heats, coat the chicken with the cumin, chile, and salt.
- Pour the oil into the pressure cooker once it is hot, and add the coated chicken pieces.
- You are doing this step to get the spices to “bloom” a little bit to get their full flavor. So cook it for 4-5 minutes, and you should be good to go.
- Add everything else into the pressure cooker and close.
- Cook at high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Use two forks to shred the chicken a bit more if you’re serving as tacos, or eat over rice.
Get support & connect with our community on Facebook!
Nutrition
Originally Published September 1, 2017
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This super-simple yet flavorful Instant Pot Mexican Chicken will add new and exciting flavors to your dinner table. It’s a great way to change up your chicken game! It’s fast, delicious, and extremely flavorful.
Why This Needs To Be Your Next Taco Tuesday
- Fast. Ready in under 30 minutes.
- Easy. A simple pour and cook recipe !
- Low Carb . You won’t believe something this yummy is only 4 carbs per serving.
- Authentic. This dish is truly full of authentic Mexican flavors.
You’re going to feel like you’re adding way too many spices–but you’re not. You’re adding just the right amount of spice, and it’s going to be spectacular when you’re done.
It’s one of those super easy recipes where you do minimal browning and then throw everything in the pressure cooker or Instant Pot and just let it cook.
Why Is This Called Instant Pot Mexican Chicken?
I don’t know what to call this, OK? if someone has a better name let me know. But it’s chicken, it’s Mexican-style spices, we learned it from someone who was Mexican, it’s in a red tomato sauce–hence the dubious but descriptive name.
How Long Does It Take To Cook Chicken In A Pressure Cooker?
You’ll be astonished by how quickly you can make a full meal with the help of your Instant Pot .
Generally, if you chunk your chicken breasts or thighs into bite-size pieces, you can cook chicken in a pressure cooker in as little as 10 minutes.
How To Make Instant Pot Mexican Chicken
- Turn your Instant Pot or Pressure cooker onto Sauté.
- While it heats, coat the chicken with cumin, chile, and salt.
- Pour the oil into the pressure cooker once it is hot, and add the coated chicken pieces.
- You are doing this step to get the spices to “bloom” a little bit to get their full flavor. So cook it for 4-5 minutes, and you should be good to go.
- Add everything else into the pressure cooker and close.
- Cook at high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Use two forks to shred the chicken a bit more if you’re serving it as tacos, or enjoy it over rice.
Tips and Tricks For Making This Yummy Keto Chicken Recipe
- Add the spices. I know. The spices I tell you to add in to this Pollo Con Salsa may seem excessive. But I promise with the water you have to add to the Instant Pot for it to come to pressure will dilute the spice level a bit.
- Use your stand mixer. If you have a stand mixer, use the paddle attachment to shred your chicken quickly and easily.
- Use what you have. Only have chicken breasts in your fridge or freezer? No problem! This recipe works just as great with chicken breasts.
What To Serve With Mexican Chicken
Check out my Pork Chile Verde recipe ! It’s a great way to get tender Mexican pork and it takes minimal effort on your part.
And if you’re looking for a great Mexican side dish, check out my Mexican Rice recipe ! It’s a delicious and authentic Mexican rice that’s very easy to make!
Another great Mexican dish is my Instant Pot Mexican Ground Beef Casserole With Rice And Beans ! It’s a super family-friendly meal that you’re going to love!
If you want other Mexican Recipes, try my Chipotle chicken recipe . I do have a Mexican Pressure cooker cookbook with some great Mexican and Tex-Mex recipes for the pressure cooker, so you can definitely check that out.
In the meantime, you just make this Mexican Chicken Pollo con Salsa Roja and enjoy it, no matter my pathetic naming abilities.
If you love this Instant Pot Mexican Chicken as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try it too!
Mexican Chicken | Instant Pot Mexican Pollo En Salsa Rojo
Ingredients
- ▢ 2 pounds ( 907.18 g ) Boneless Skinless Chicken Thighs , boneless, skinless cut into bite sizes
- ▢ 1.5 tablespoons ( 1.5 tablespoons ) Ground Cumin
- ▢ 1.5 tablespoons ( 1.5 tablespoons ) Mexican Red Chili Powder , (NOT cayenne)
- ▢ 1 tablespoon ( 1 tablespoon ) Kosher Salt
- ▢ 2 tablespoons ( 2 tablespoons ) Oil
- ▢ 14 ounces ( 396.89 g ) Canned Tomatoes
- ▢ 5 ounces ( 141.75 g ) Tomato Paste
- ▢ 1 small ( 1 small ) Onion , chopped
- ▢ 3 cloves ( 3 cloves ) Garlic
- ▢ 2 ounces ( 56.7 g ) canned/pickled jalapenos
Instructions
- Turn your Instant Pot or Pressure cooker onto Sauté.
- While it heats, coat the chicken with the cumin, chile, and salt.
- Pour the oil into the pressure cooker once it is hot, and add the coated chicken pieces.
- You are doing this step to get the spices to “bloom” a little bit to get their full flavor. So cook it for 4-5 minutes, and you should be good to go.
- Add everything else into the pressure cooker and close.
- Cook at high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Use two forks to shred the chicken a bit more if you’re serving as tacos, or eat over rice.
Get support & connect with our community on Facebook!
Nutrition
Originally Published September 1, 2017
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Mexican Chicken | Instant Pot Mexican Pollo En Salsa Rojo
Ingredients
- 2 pounds Boneless Skinless Chicken Thighs boneless, skinless cut into bite sizes
- 1.5 tablespoons Ground Cumin
- 1.5 tablespoons Mexican Red Chili Powder (NOT cayenne)
- 1 tablespoon Kosher Salt
- 2 tablespoons Oil
- 14 ounces Canned Tomatoes
- 5 ounces Tomato Paste
- 1 small Onion chopped
- 3 cloves Garlic
- 2 ounces canned/pickled jalapenos
Instructions
- Turn your Instant Pot or Pressure cooker onto Sauté.
- While it heats, coat the chicken with the cumin, chile, and salt.
- Pour the oil into the pressure cooker once it is hot, and add the coated chicken pieces.
- You are doing this step to get the spices to “bloom” a little bit to get their full flavor. So cook it for 4-5 minutes, and you should be good to go.
- Add everything else into the pressure cooker and close.
- Cook at high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Use two forks to shred the chicken a bit more if you’re serving as tacos, or eat over rice.
Mexican Chicken | Instant Pot Mexican Pollo En Salsa Rojo https://twosleevers.com/mexican-chicken-pollo-con-salsa-rojo/
Once you make Instant Pot Iced Tea, you’ll never make it the old-fashioned way again! This recipe is a super easy, hands-off method that makes the smoothest but strong iced tea you’ve ever had!
Why You’ll Love This Strong Iced Tea Recipe
- Consistent Flavor . The controlled temperature and pressure ensure a smooth, non-bitter taste every time.
- Customizable . You can easily adjust the strength, sweetness, and flavor with different teas, fruits, or herbs.
- Perfect for Bulk Batches. Make a large batch to enjoy throughout the week. Just chill and pour over ice when ready.
I know, you’re wondering what’s wrong with your standard way of making tea on the stove top, or perhaps even your beautiful sun tea method of making tea.
I used to make tea in those ways as well. However, I didn’t get to make tea as often as I’d like to have because they did require me to pay attention to what I was doing and remember to bring in the tea from outside and what not.
But mainly I prefer the Instant Pot method for the taste of the tea. It makes my tea taste both stronger and yet more mellow at the same time.
More and more, this is how I make my Iced Tea.
I’ll be honest, when the first person posted about the tea I rolled my eyes, teenage girl style. I was like, really you people.
How hard is it to make tea on the stove? The answer is…harder than in the IP and not as good, not as strong, and actually not as economical. I reuse my bags at least twice.
When I first posted about this on the IP forum it started a great discussion on whether or not the tea would be bitter, should we add baking soda to keep it from being bitter, etc.
It got me thinking about why I think it is the tea is strong but not as bitter as stovetop tea.
What Does It Taste Like?
Instant Pot Iced Tea has a clean, smooth, and well-balanced flavor that’s both refreshing and satisfying. Because it brews under controlled heat and pressure, it avoids the bitterness that can come from over-steeping traditional tea.
The result is a rich, full-bodied taste where the natural tea notes shine through clearly.
Why This Recipe For Iced Tea Works
So for all of you who wondered about QPR (Quick Pressure Release) and NR (Natural Release), and wondered if the Tea would be bitter if boiled…
- Under pressure, water doesn’t boil at 212F. What pressure does is it raises the boiling point of liquids. So things heat up, but don’t boil.
- That’s why the food in a pressure cooker tastes different than if it had been boiled on the stovetop or slow cooker.
- Once the pressure is released with QR, the water does come to a vigorous boil. As the pressure goes down, the liquid returns to its original boiling point, which for water would be 212F.
- This is why we don’t QR most meats. People sometimes say it’s to let the meat rest but it’s actually to keep the meat from being boiled.
- This is why when you QR, you have to be really careful as you open it, because as the pressure releases, the liquid inside starts to boil vigorously.
- But if you let it NPR , it is less likely to boil. So your tea is being steeped in high temperature water–but not being boiled. I realized this last night as I was falling asleep. #iamanerd
- So don’t QPR. And your tea is being well-steeped, not boiled.
Ingredients You’ll Need
- 4 Regular Teabags - The foundation of the drink, providing the classic tea flavor and aroma. You can use black tea for a bold, traditional taste, or green or herbal tea for a lighter, more delicate brew. The pressure from the Instant Pot helps extract rich, smooth flavor without bitterness.
- 6 Cups Water - Acts as the brewing liquid that infuses with the tea to create the perfect balance of flavor and dilution. The quantity ensures the tea isn’t too strong or too weak once chilled and served over ice.
- 1/4 Cup Splenda (or 1/2 Cup Sugar, Adjust to Taste) - Adds sweetness to the tea, balancing the natural tannins and enhancing its smoothness. Splenda keeps it low-carb and sugar-free, while sugar gives it a more traditional sweet tea flavor. Adjusting the amount allows you to tailor the sweetness to your preference.
How To Make Instant Pot Iced Tea
- Pressure Cook. Pour everything into your Instant Pot and cook on High Pressure for 4 minutes, and allow the pressure to release naturally for at least 15 minutes.
- Cool and Serve. Allow it to cool slightly and then serve over ice.
Tips And Tricks
Making Instant Pot Iced Tea is a simple and efficient way to brew a smooth, refreshing drink without the risk of bitterness. Here are some helpful tips and tricks to get the best results every time:
- I usually use the teabags twice. For the second batch, I add 1-2 fresh teabags to the old ones and make another batch of tea.
- My typical brew is 2 bags of decaf tea + 2 bags Chai flavored tea bags. This gives the tea a light chai flavor which is great over ice.
- Make sure to you let it NPR, that way the tea will be steeped in hot water and not boiled. This is what gives it the strong, yet smooth, flavor.
- You can also add a little condensed milk to make an excellent Thai Iced tea if you’d like.
Variations
Instant Pot Iced Tea is incredibly versatile, making it easy to customize with different teas, flavors, and mix-ins to suit any taste or occasion. Here are some delicious variations to try:
- Classic Lemon Iced Tea - Add freshly squeezed lemon juice or a few lemon slices after brewing for a bright, citrusy twist.
- Mint Green Tea - Use green tea bags and add fresh mint leaves for a light, cooling, and refreshing drink.
- Spiced Chai Iced Tea - Brew chai tea bags and add a dash of cinnamon or cardamom for a cozy, aromatic version served cold.
What To Enjoy With Instant Pot Iced Tea
Instant Pot Iced Tea is a versatile and refreshing drink that pairs beautifully with a variety of meals and snacks, from light lunches to summer barbecues. Here are some delicious ideas for what to enjoy with it:
- Sandwiches and Wraps - Enjoy it alongside turkey avocado wraps, tuna sandwiches, or chicken salad croissants for a satisfying lunch.
- Light Appetizers - Serve with finger foods like deviled eggs, cheese boards, or mini quiches for a refreshing balance.
- Fruit and Cheese Pairings - Try fresh fruit like watermelon, pineapple, or strawberries with cheese for a simple, summery snack.
How Long Does It Last?
Instant Pot Iced Tea will stay fresh in the refrigerator for up to 4 days when stored in a sealed glass pitcher or airtight container.
To maintain its clean flavor, make sure the tea has cooled completely before refrigerating, and avoid leaving the tea bags in after brewing, as this can cause bitterness over time.
If you’ve added fruit, herbs, or citrus slices, it’s best to strain them out after a day or two since they can alter the taste or cloud the tea.
When ready to serve, give the tea a quick stir and pour over fresh ice for the best flavor.
Can You Freeze It?
For optimal freshness and clarity, avoid freezing iced tea, as it can separate and lose its smooth texture once thawed.
More Instant Pot Drinks
This iced tea isn’t the only drink you can make in your Instant Pot. If you’re looking for other Instant Pot drink recipes, you might like:
- This Agua de Jamaica recipe (Hibiscus Tea), which is a lovely, refreshing tea that’s perfect for summer!
- This Horchata recipe, which is every bit as good as the original, but faster and with less sugar!
- If you want to make hot drinks, try my Instant Pot Masala Chai recipe!
Instant Pot Iced Tea | Smooth And Easy Iced Tea
Equipment
- Instant Pot
Ingredients
- ▢ 4 regular teabags
- ▢ 6 cups Water
- ▢ 1/4 cup Splenda , adjust to taste, or 1/2 cup sugar
Instructions
Pour everything into your Instant Pot and cook on High Pressure for 4 minutes and allow the pressure to release naturally for at least 15 minutes.
Allow it to cool slightly and then serve over ice.
I usually use the teabags twice. For the second batch, I add 1-2 fresh teabags to the old ones and make another batch of tea.
My typical brew is 2 bags of decaf tea + 2 bags Chai flavored tea bags. This gives the tea a light chai flavor which is great over ice.
Make sure to you let it NPR, that way the tea will be steeped in hot water and not boiled. This is what gives it the strong, yet smooth, flavor.
You can also add a little condensed milk to make an excellent Thai Iced tea if you’d like.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
