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Instant Pot Mexican Chicken
This tender chicken is bursting with deliciously smoky flavors.
Course
Main Course
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
28
minutes
minutes
Servings
4
Calories
37
kcal
Author
Corrie
Ingredients
2
teaspoons
extra virgin olive oil
1
pound
chicken breast in cubes
1
teaspoon
kosher salt
2
tablespoons
chili powder
1
tablespoon
ground cumin
1
teaspoon
garlic powder
1. 15
ounce
can fire-roasted diced tomatoes in their juices
chopped fresh cilantro
optionel
Instructions
Turn the Instant Pot to on sauté and add the oil. Add chicken and salt and cook and stirring for about 3 minutes.
Add chili powder, cumin, and garlic powder and stir to combine.
Add the diced tomatoes and... stir.
Close the lid and cook at high pressure for 8 minutes.
When cooking time ends, allow a natural pressure release for 10 minutes, and then do quick pressure release.
Remove the lid and stir.
Serve hot with rice and any desired toppings.
Nutrition
Calories:
37
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
650
mg
|
Potassium:
114
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
1205
IU
|
Vitamin C:
1
mg
|
Calcium:
28
mg
|
Iron:
2
mg