Mexican Poblano Instant Pot Chicken Recipes

MEXICAN POBLANO INSTANT POT CHICKEN

Steps:

• 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

SLOW-COOKER POBLANO CHICKEN

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray.
• In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add chiles, onions and garlic; cook over medium heat 6 to 7 minutes, stirring frequently, until crisp-tender. Spoon mixture into slow cooker.
• In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chicken; cook 4 to 5 minutes, stirring occasionally, until browned. Spoon into slow cooker. Stir in salt, pepper and taco seasoning mix until well blended.
• Cover; cook on Low heat setting 2 to 3 hours or until chicken is no longer pink in center (165°F). Stir in whipping cream. Cover; cook about 15 minutes longer or until thoroughly heated.

MEXICAN STYLE POBLANO ZUCCHINI

Steps:

• Heat your Instant Pot on Sauté, and once it's hot, add oil. Place poblano strips in a single layers as much as possible and allow them to char. Flip only occasionally, and cook for about 10 minutes.
• Add butter and when it melts, add in onions and garlic and cook along with the peppers until soft, about 2-3 minutes
• Add all other ingredients except crema, close the Instant Pot and set for 2 mins at Low Pressure. When it is done, release pressure quickly.
• Add in crema while stirring so that it incorporates into the sauce.

INSTANT POT MEXICAN CHICKEN

Steps:

• Add everything into Instant Pot (chicken, tomato sauce or salsa, Worcestershire sauce, chili powder, cumin, onion powder, garlic powder, salt & pepper and optional chipotle powder). Stir to combine all the spices into the sauce.
• Close the lid, set to high pressure, and after the pressure cooker reaches full pressure, cook for about 15 minutes *depending on size of chicken & preferred doneness. (These are the steps we did for our Instant Pot: Press the "Manual" button. Set the time to 15 minutes and our Instant Pot starts up automatically, counting down the timer after it reaches pressure.)
• Take the chicken pieces out of the Instant Pot, cut into 1-2 inch pieces, then place back in the Instant Pot. Shed with a couple forks to break up the chicken.
• Taste the chicken and add more salt if needed. Serve in tacos, on salads, in quesadillas, etc.

INSTANT POT CHICKEN POBLANO SOUP

Steps:

• Turn your Instant Pot onto saute (on high). Season your chicken breasts with salt and pepper. Add your olive oil to the Instant Pot and sear your chicken on both sides until golden brown. Remove the chicken from the Instant Pot
• Add your veggies, season with salt and pepper, add your cumin, and stir to combine. Add your chicken broth, rotel, and salsa. Stir to combine and add your chicken back in
• Place the lid on your Instant Pot and cook at high pressure for 5 minutes. Let the pressure release naturally for 5 minutes and then quick release the rest of the pressure
• Remove the chicken breasts from the soup and shred using two forks. Add the shredded chicken back to the soup
• Stir in your cream cheese and sour cream until it is totally combined into the soup
• Season to taste with salt and pepper
• Top each bowl with avocado and cilantro (optional)

CROCK POT CHICKEN BREAST IN POBLANO CREAM

Steps:

• Season chicken breast with salt and pepper.
• Place onion, garlic, poblano and chicken breast in crock pot.
• Mix together broth, adobe sauce and cumin; pour over chicken.
• Cover and cook on low for 3 hours.
• Meanwhile, dice cream cheese and allow to come to room temperature.
• After cooking for three hours, ladle into a small bowl approximately 1/2 cup of hot broth from crock pot.
• Whisk in the cream cheese.
• When well incorporated, add cream cheese mixture to crock pot; stirring well.
• Cover and cook on low for an additional 1 1/2 hours (or until done).
• Serve over rice or noodles.
• Garnish with fresh parmesan cheese.