Connect with us

FASHION & BEAUTY

5 Delicious Mexican Dinners You Can Make in Your Instant Pot

Finding meals you can cook in a time-friendly manner can be difficult. Luckily, cookbook author Emily Sunwell-Vidaurri and her husband, chef Rudy Vidaurri, share their authentic family recipes in Amazing Mexican Favorites with Your Instant Pot. Here are five of our favorite dinners your family is sure to enjoy.

Chicken Fajitas/Fajitas de Pollo

This Tejanoor Tex–Mex dish originated in northern Mexico and quickly became popular in the United States. Traditionally made with grilled meat, our version offers a hearty bite of potato to an already star-studded cast of ingredients and brings all of the flavors together in a quick Instant Pot rendition.

Prep Time: 20 minutes | Cook Time: 11 minutes | Total Time: 31 minutes | Spice Level: Mild

2 tbsp (28 g) butter, ghee or avocado oil
1½ lbs (680 g) chicken breast, thinly sliced
½ cup (120 ml) chicken broth
¼ cup (4 g) chopped fresh cilantro
1 red onion, peeled and sliced
5 fresh garlic cloves, minced
1 small red bell pepper, stemmed, seeded and sliced
1 small green or yellow bell pepper, stemmed, seeded and sliced
2 jalapeño peppers, stemmed, seeded and sliced
1 russet potato, peeled and cut into wedges
1 small tomato, seeded and diced 1½ tsp (4 g) sea salt
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
¼ tsp ground black pepper
¼ cup (60 ml) fresh lime juice

Optional Toppings and Fixings:

Grated cheese
GuacamoleSour cream Salsa or hot sauce
Lemon or lime juice
Freshly chopped cilantro
Warmed tortillas (gluten-free corn, grain-free, etc.)

  1. Add the healthy fat of your choice to the Instant Pot and press “Sauté.” When the fat has melted, add the chicken and brown for 3 minutes on each side.

  2. Remove the browned chicken to a plate and set aside. Add the broth to deglaze the Instant Pot. Press the “Keep Warm/Cancel” button.

  3. Add the cilantro, onion, garlic, bell peppers, jalapeños, potato, tomato, salt, cumin, chili powder, oregano, black pepper, lime juice and chicken, then stir to coat the chicken. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 5 minutes.

  4. When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 10 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid. Serve immediately with your favorite fajita toppings and fixings.

Chicken with Rice/Arroz Con Pollo

Chock full of peppers, olives and spices, this amazing dish is not your average pot of rice. The origin of the dish arroz con pollo stems from Spain and is modeled after the Spanish rice dish paella, which includes rice with saffron and a variety of meats. Mexico adopted arroz con pollo and it is popular in many Latin cuisines. The Instant Pot cooks this dish perfectly in a matter of minutes compared to its stovetop counterpart.

Prep Time: 25 minutes | Cook Time: 19 minutes | Total Time: 44 minutes | Spice Level: Mild

12 saffron threads
2 tbsp (30 ml) hot filtered water
3 tbsp (42 g) butter, ghee or avocado oil
2 lbs (910 g) boneless skinless chicken thighs, cut into 2-inch (5-cm) pieces
1 yellow onion, diced
5 fresh garlic cloves, crushed
1 small red bell pepper, stemmed, seeded and diced
1 poblano pepper, stemmed, seeded and diced
1½ cups (278 g) long-grain white rice
1½ tsp (4 g) sea salt
1 tsp dried oregano
¼ tsp ground cumin
¼ tsp ground turmeric
1 cup (135 g) pitted black olives
2 cups (480 ml) chicken broth
¼ cup (4 g) chopped fresh cilantro

  1. Soak the saffron threads in a very small bowl with the hot filtered water for 10 minutes. Add the healthy fat of your choice to the Instant Pot and press “Sauté.”

  2. When the fat has melted, add the chicken and brown for 4 minutes, stirring occasionally. Add the onion, garlic, bell pepper and poblano pepper and continue to sauté for 3 minutes.

  3. Add the rice, salt, oregano, cumin, turmeric, olives, broth and the saffron water mixture, giving it a good stir to fully incorporate. Let the mixture come to a boil, then press the “Keep Warm/Cancel” button.

  4. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 12 minutes. When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, open the steam valve.

If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid. Fluff the rice with a fork or wooden spoon, gently fold in the fresh cilantro and serve immediately.

Ground Beef Tacos/ Carne Molida para Tacos

Perhaps the most popular Mexican–American food is ground beef tacos. This authentic brothy mixture of meat and potatoes provides nonstop flavor and is the perfect filling for your favorite tortillas and taco salads. The Instant Pot produces a perfect harmony of flavors and doesn’t let one ounce of taste or tenderness escape.

Prep Time: 20 minutes | Cook Time: 19 minutes | Total Time: 39 minutes | Spice Level: Mild

1 tbsp (14 g) butter, ghee or avocado oil 1 small red bell pepper, stemmed, seeded and diced
1 red onion, peeled and diced
4 fresh garlic cloves, minced
2 small tomatoes, seeded and diced
1 russet potato, peeled and diced
1 tsp sea salt
1 tsp chili powder
1 tsp dried oregano
½ tsp paprika
¼ tsp ground cumin
¼ tsp ground black pepper
1 bay leaf1 lb (455 g) ground beef
¼ cup (4 g) chopped fresh cilantro
1 cup (240 ml) beef or chicken broth Warmed tortillas (gluten-free corn, grain-free, etc.)

Optional Toppings and Fixings:

Shredded lettuce Diced tomato
Grated cheese or crumbled cotija cheese
Sour cream
Avocado
Sliced radishes
Lemon or lime juice
Freshly-chopped cilantro

  1. Add the healthy fat of your choice to the Instant Pot and press “Sauté.” When the fat has melted, add the bell pepper, onion, garlic, tomatoes, potato, salt, chili powder, oregano, paprika, cumin, black pepper and bay leaf, sautéing for 5 minutes, stirring occasionally.

  2. Add the ground beef and brown the meat, gently breaking it up as you stir for 4 minutes. Press the “Keep Warm/Cancel” button. Add the cilantro and broth, then give the mixture a stir.

  3. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 10 minutes. When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 15 minutes.

  4. Using an oven mitt, open the steam-release valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid. Serve immediately in your favorite tortillas or as a taco salad. Garnish with toppings of your choice.

Note: This taco meat is meant to be brothy, which is the authentic way to enjoy it. If you prefer your taco meat drier, at the end of the directions above, leave the meat in the Instant Pot, press “Sauté” and give the mixture a stir so the brothy sauce coats the meat. Allow the mixture to come to a boil for 5 minutes to release some of the liquid, then press “Keep Warm/Cancel.”

Potato and Chile Enchiladas/Papas y Rajas Enchiladas

Potatoes go beautifully with peppers, in perfect harmony. These delicious enchiladas, inspired by my childhood favorite enchiladas, combine two of my favorite Mexican flavors.

Prep Time: 25 minutes | Cook Time: 40 minutes | Total Time: 65 minutes | Spice Level: Mild

2 tbsp (28 g) butter, ghee or avocado oil, plus more for greasing the pan
1 yellow onion, peeled and sliced
3 medium-size Yukon gold potatoes, peeled and finely diced
2 poblano peppers, stemmed and diced (remove seeds for less heat)
4 fresh garlic cloves, minced3 tbsp (23 g) cassava flour or all-purpose gluten-free flour
½ cup (120 ml) chicken broth
½ cup (120 ml) whole milk
1 cup (230 g) sour cream
1 tsp sea salt
¼ cup (4 g) chopped fresh cilantro
2½ cups (285 g) shredded Monterey Jack or Pepper Jack cheese, divided
9 (6-inch [15-cm]) grain-free or gluten-free “flour”-style tortillas (cut to fit your dish)

Optional Toppings:

Sour cream
Guacamole
Freshly chopped cilantro
Sliced black olives

  1. Grease a 6-inch (15-cm) or 7-inch (18-cm) springform pan with a removable bottom, or a 1½-quart (1.5-L) casserole dish with a lid that fits in the Instant Pot. Add the healthy fat of your choice to the Instant Pot and press “Sauté.”

  2. When the fat has melted, add the onion, potatoes and poblanos, sautéing for 3 minutes, stirring occasionally, then add the garlic and sauté for 1 minute. Sprinkle the flour over the onion–garlic mixture and stir constantly for 1 minute. Whisk in the broth, milk, sour cream and salt until fully incorporated, then simmer for 5 minutes until thickened. Press the “Keep Warm/Cancel” button

  3. Carefully pour the sauce into a bowl and set aside. In a mixing bowl, add the cilantro and 2¼ cups (255 g) of shredded cheese, then stir to combine. Set aside. To the greased pan/dish, add ¼ cup (65 g) of the sauce. Assembling in layers, start with three tortillas stacked on top of each other, then add ¼ cup (65 g) of sauce, followed by ¾ cup (105 g) of the potato–pepper–cheese mixture, then top with three tortillas stacked on top of each other.

  4. Repeat the steps one more time, finishing with the extra ¼ cup (30 g) of shredded cheese on top of the last layer. Place the glass lid on top of the pan/dish or use parchment paper and secure with foil.

  5. Place the Instant Pot trivet inside the Instant Pot. Pour in 1 cup (240 ml) of water, then carefully transfer the pan/dish on top of the trivet. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 30 minutes.

  6. When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 10minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid. Carefully remove the pan/dish from the Instant Pot and remove the lid. Let the enchiladas rest at room temperature for 10 minutes before serving. Cut or scoop out portions and top with your favorite enchilada toppings.

Traditional Tortilla Soup/ Sopa de Tortillas

There’s nothing like this age-old classic. Infused with lime, spices and cilantro, this traditional tomato-based chicken soup is sure to soothe the soul with Latin comfort.

Prep Time: 20 minutes | Cook Time: 28 minutes | Total Time: 48 minutes | Spice Level: Mild

1 large dried New Mexico, pasilla or ancho chile, stemmed and seeded
Warm water to soak the chile
15 oz (425 g) diced tomatoes in juice or fresh tomatoes
2 tbsp (28 g) butter, ghee or avocado oil
1 yellow onion, peeled and sliced
5 fresh garlic cloves, minced
3 lbs (1.4 kg) boneless skinless chicken breasts or thighs
6 cups (1.4 L) chicken broth
2 tsp (5 g) chili powder
1½ tsp (4 g) sea salt
1 tsp ground cumin
½ tsp dried oregano
⅓ cup (80 ml) fresh lime juice

Optional Toppings:

Toasted or fried tortilla strips or tortilla chips
Diced or sliced avocado
Fresh cilantro
Sour cream or Mexican crema
Crumbled cotija cheese or shredded Monterey Jack cheese
Lime wedges

  1. Place the dried chile in a small glass bowl, cover with just enough warm filtered water to cover the pepper and allow it to soak for about 10 minutes. Drain, reserving the soaking water. Add the soaked pepper and tomatoes with the juice to a blender and pulse for a few seconds until combined. If a little liquid is needed, add a splash of the pepper soaking water. Set aside.

  2. Add the healthy fat of your choice to the Instant Pot and press “Sauté.” When the fat has melted, add the onion, sautéing for 7 minutes, stirring occasionally, then add the garlic and continue to sauté for 1 minute, stirring occasionally.

  3. Add the tomato-pepper mixture, chicken, broth, chili powder, salt, cumin, oregano and lime juice, then stir. Press the “Keep Warm/Cancel” button. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 20 minutes.

  4. When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam-release valve. When the steam venting stops and the silver dial drops, carefully open the lid.

  5. Transfer the chicken to a large plate and shred the meat using the tines of two forks. Return the shredded chicken to the Instant Pot and stir. Serve immediately with the toppings of your choice. Tortilla soup is all about the garnishes, so don’t skimp! Load yours up with lots of toppings!

Note: If you are eating a grain-free diet, check online or at your local natural foods store for grain-free tortilla chips or tortilla strips.

Continue Reading
Advertisement
You may also like...
RR Magazine

RR-Magazine: The leading voice coming from the streets of southern California: News, Music, Fashion, Sports and Technology

Click to comment
      

More in FASHION & BEAUTY

#ALTERNATIVE

#CHICANA

@katherinema323 An example of @katherinema323's work: “Gang-affiliated Chicana teen momma against systemic violence: A testimonio challenging dominant discourse through academic bravery” in #Chicana Motherwork Anthology co-edited by @MTellezPhD

Recent Posts

To Top