Instant Pot Mexican Chicken

Name: Instant Pot Mexican Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tsp Garlic Powder; 2 tsp Chili Powder; 2 tsp Dried Oregano; 1 tsp Cinnamon; 1 tsp Coriander; 1 tsp Cumin; 1 tsp Onion Powder; 2 tsp Salt; 2 lbs Chicken Thighs (boneless skinless); 2 tbsp Extra Virgin Olive Oil; 12 oz Mexican Beer (I used Modelo)

5 steps

Prep:10minCook:20min

This recipe will quickly become a favorite! It's so easy and flavorful. It's perfect on tacos, burritos, bowls, nachos, etc.

Updated at: Fri, 22 Nov 2024 08:31:59 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories189.3 kcal (9%)

Total Fat8.4 g (12%)

Carbs2.5 g (1%)

Sugars0.2 g (0%)

Protein22.7 g (45%)

Sodium711.5 mg (36%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 tspgarlic powder

2 tspchili powder

2 tspdried oregano

1 tspcinnamon

1 tspcoriander

1 tspcumin

1 tsponion powder

2 tspsalt

2 lbsChicken Thighs

boneless skinless

2 Tbspextra virgin olive oil

12 ozMexican Beer

I used Model

Instructions

Step 1

Mix all seasonings in a small bowl.

Step 2

In a large bowl, toss together the chicken thighs, olive oil, and seasoning mixture.

Step 3

Turn the sauté mode of the instant pot to high and let it preheat. Cook the chicken thighs for 5 minutes a side. Pour in the beer. Scrape up any stuck bits from the bottom of the pan if necessary.

Step 4

Seal the instant pot and pressure cook on high for 5 minutes. Quick release when finished.

Step 5

Remove the chicken and shred using two forks. While you shred the chicken, turn the sauté mode of the instant pot to high to thicken up the remaining liquid. Toss the shredded chicken back into the liquid and serve.

View on Carol Bee Cooks

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