50 INSTANT POT MEXICAN RECIPES

By Dip : 2 March 2025

Cuisine Enthusiast | Everyday Culinary Delight 👩‍🍳

50 Delicious Instant Pot Mexican Recipes You Need to Try

If you’re ready to spice up your dinner routine, dive into these 50 Instant Pot Mexican recipes that bring vibrant flavors and simple preparation to your kitchen. Whether it’s a cozy taco night, a zesty enchilada feast, or a warming pozole, these dishes are designed to be quick, satisfying, and full of the tastes you love. Get your Instant Pot ready and let’s cook up some deliciousness!

Mexican Quinoa Bowl

The Mexican Quinoa Bowl is a vibrant and hearty dish that combines the nutritious benefits of quinoa with a variety of colorful vegetables and spices. It’s a delightful blend of flavors, featuring the earthiness of quinoa, the freshness of veggies, and a touch of zesty seasoning that makes each bite satisfying. Plus, it’s super easy to whip up in your Instant Pot!

This recipe is perfect for a quick weekday dinner or a healthy lunch option. The best part? You can customize it with your favorite toppings, like avocado, salsa, or cheese, making it endlessly versatile. Let’s dive into how to make this delicious bowl!

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth
1 can black beans, drained and rinsed
1 bell pepper, diced
1 small onion, chopped
1 cup corn (fresh or frozen)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish
1 avocado, sliced

Instructions

Prepare the Quinoa: In the Instant Pot, add the rinsed quinoa and vegetable broth. Stir in the black beans, bell pepper, onion, corn, cumin, chili powder, salt, and pepper.
Cook: Close the lid and set the Instant Pot to cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural release of pressure for about 5 minutes, then quick release any remaining pressure.
Fluff and Serve: Once done, open the lid and fluff the quinoa with a fork. Serve in bowls and top with fresh cilantro and avocado slices.

Shrimp and Avocado Salad

This Shrimp and Avocado Salad is a refreshing dish that brings together the flavors of succulent shrimp, creamy avocado, and zesty lime. It’s light yet satisfying, making it perfect for a quick lunch or a side dish at dinner. The combination of ingredients creates a delightful balance of texture and taste, with a hint of spice from the optional jalapeños.

Easy to whip up, this salad takes minimal time to prepare and can be customized based on your preferences. Whether you’re enjoying it on a warm day or as a flavorful addition to a meal, this recipe is sure to please!

Ingredients

1 pound cooked shrimp, peeled and deveined
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
Juice of 2 limes
Salt and pepper to taste
Optional: 1 jalapeño, diced for a spicy kick

Instructions

In a large bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, red onion, and cilantro.
Drizzle the lime juice over the mixture and gently toss to combine.
Season with salt and pepper to taste. If you want some heat, add the diced jalapeño.
Serve immediately, or chill in the refrigerator for 15-20 minutes to enhance the flavors.

Chicken Tortilla Soup

Chicken Tortilla Soup is a hearty and flavorful dish that brings together the comforting elements of chicken, vegetables, and spices, all simmered to perfection. The rich broth, combined with crunchy tortilla strips and fresh toppings, makes every spoonful satisfying. Plus, it’s super easy to whip up in your Instant Pot, making it a fantastic weeknight meal.

This soup bursts with Mexican flavors and is both warm and inviting. Customize it with your favorite toppings like avocado, cilantro, or cheese to add a fresh twist. Get ready to enjoy a bowl full of goodness!

Ingredients

1 pound boneless, skinless chicken breasts
1 medium onion, chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 cup corn (frozen or canned)
4 cups chicken broth
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 tablespoon olive oil
1 cup tortilla strips
Avocado and cilantro for garnish

Instructions

Prep the Chicken: Set your Instant Pot to sauté mode. Heat olive oil and add chopped onion and garlic. Cook until softened, about 3 minutes.
Add Ingredients: Stir in the diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper. Place the chicken breasts in the pot.
Pressure Cook: Seal the lid and set the Instant Pot to high pressure for 10 minutes. Once done, do a quick release of pressure.
Shred the Chicken: Remove the chicken breasts, shred them with two forks, and return them to the pot. Stir to combine.
Serve: Ladle the soup into bowls, top with tortilla strips, avocado, and cilantro before enjoying!

Pork Carnitas

Pork carnitas are a delightful Mexican dish that captures the essence of savory, tender meat in a flavorful, spiced preparation. This recipe is not only easy to make, but it also fills your kitchen with a wonderful aroma that gets everyone’s attention. The combination of spices and citrus provides a taste that’s both rich and refreshing, making it a favorite for tacos, burritos, or simply served over rice.

Using an Instant Pot makes the process a breeze. You can have succulent, shredded pork ready in no time, perfect for a weeknight meal or a weekend gathering. With just a few ingredients and simple steps, you’ll be enjoying this comforting dish in under two hours!

Ingredients

3 pounds pork shoulder, cut into large chunks
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon salt
1 orange, juiced
1 lime, juiced
1/2 cup chicken broth
Cilantro, for garnish
Soft tortillas, for serving

Instructions

Heat olive oil in the Instant Pot on the sauté setting. Add the onion and garlic, cooking until softened.
Add the pork, spices, orange juice, lime juice, and chicken broth. Stir to combine.
Seal the lid and set the Instant Pot to high pressure for 60 minutes. Once cooking is complete, let the pressure release naturally for about 15 minutes, then quick-release any remaining pressure.
Shred the pork with two forks and mix it back into the juices. Let it sit for a few minutes to absorb flavors.
Serve the carnitas in soft tortillas, garnished with fresh cilantro. Enjoy!

Beef Enchiladas with Red Sauce

Beef enchiladas with red sauce are a delightful twist on a classic Mexican dish. These enchiladas are filled with savory ground beef, rolled in soft tortillas, and smothered in a rich red sauce. The flavors meld beautifully, creating a hearty meal that’s comforting and satisfying.

This recipe is simple to make, making it perfect for busy weeknights or family gatherings. With just a few ingredients and the Instant Pot, you can whip up a delicious dish that everyone will love.

Ingredients

1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 can (15 oz) red enchilada sauce
8 small flour tortillas
1 cup shredded cheese (cheddar or Mexican blend)
Salt and pepper to taste
Fresh cilantro for garnish
1 cup sour cream (optional)

Instructions

Sauté the Beef: Set your Instant Pot to sauté mode. Add the chopped onion and minced garlic, cooking until they are soft. Then, add the ground beef and cook until browned. Drain any excess fat.
Season: Stir in salt, pepper, and half of the red enchilada sauce. Mix well and let it simmer for a few minutes.
Assemble the Enchiladas: Take a tortilla, spoon the beef mixture in the center, and sprinkle with some cheese. Roll it up tightly and place it seam-side down in the pot.
Add Sauce: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese on top.
Cook: Close the lid, set the Instant Pot to manual mode, and pressure cook for 10 minutes. Once done, let the pressure release naturally for 5 minutes before manually releasing the rest.
Serve: Garnish with fresh cilantro and a dollop of sour cream if desired. Enjoy your delicious beef enchiladas!

Spicy Chicken Tacos

Get ready to savor some spicy chicken tacos that pack a punch! These tacos are bursting with flavor, thanks to a blend of spices and tender chicken cooked to perfection in your Instant Pot. They’re simple to make, which means you can enjoy a tasty homemade meal without spending all day in the kitchen.

With fresh ingredients and your favorite toppings, these tacos are an easy weeknight dinner idea. Serve them with a side of salsa, lime wedges, and a sprinkle of cilantro for that extra zing. You’ll love how customizable they are, letting you adjust the spice level to suit your taste!

Ingredients

1 pound boneless, skinless chicken thighs
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (adjust to taste)
1 cup chicken broth
Salt and pepper to taste
8 small corn or flour tortillas
Shredded cheese, for topping
Chopped tomatoes, for topping
Chopped cilantro, for garnish
Lime wedges, for serving

Instructions

Prepare the Chicken: Season the chicken thighs with salt, pepper, chili powder, cumin, paprika, and cayenne pepper. Set aside.
Sauté the Aromatics: In the Instant Pot, turn on the sauté function and heat olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Cook the Chicken: Add the seasoned chicken to the pot and pour in the chicken broth. Close the lid and set the Instant Pot to manual high pressure for 10 minutes. When done, carefully release the pressure.
Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return it to the pot and mix it with the broth for extra flavor.
Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Fill each tortilla with the spicy shredded chicken, then top with cheese, tomatoes, and cilantro. Serve with lime wedges on the side.

Refried Beans with Cheese

Refried beans with cheese are a delightful Mexican staple that combines creamy textures with savory flavors. This dish is simple to make and can elevate any meal, whether as a side or a main course. The blend of beans and melted cheese creates a comforting and satisfying dish that pairs beautifully with tortillas, rice, or even as a topping for nachos.

Not only are refried beans with cheese delicious, but they also pack a nutritional punch. Beans are rich in protein and fiber, making this dish both hearty and wholesome. Plus, making them in the Instant Pot cuts down on cooking time, allowing you to enjoy this dish without too much fuss. Here’s how to whip up a batch:

Ingredients

1 cup pinto beans, soaked overnight
1/2 cup black beans, soaked overnight
4 cups vegetable broth
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt to taste
1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro for garnish

Instructions

Prepare the Beans: Drain and rinse the soaked beans. Add them to the Instant Pot along with the vegetable broth, onion, garlic, cumin, chili powder, and salt.
Cook the Beans: Close the lid and set the Instant Pot to high pressure for 30 minutes. After cooking, allow the pressure to release naturally for about 10 minutes, then quick release any remaining pressure.
Mash the Beans: Open the lid and use a potato masher or fork to mash the beans to your desired consistency. If you like them smoother, you can also use an immersion blender.
Add Cheese: Stir in the shredded cheese until melted and well combined. Adjust seasoning if necessary.
Serve: Garnish with fresh cilantro and enjoy your refried beans with cheese warm!

Chili Verde with Pork

Chili Verde with Pork is a comforting dish that brings a burst of flavors to your table. This recipe highlights tender chunks of pork simmered in a zesty green salsa made from tomatillos, jalapeños, and fresh cilantro. The combination of spices and the rich, savory taste of the meat create a delicious meal that’s both hearty and satisfying.

What’s great about this dish is its simplicity; cooking it in an Instant Pot speeds up the process while still allowing the flavors to meld beautifully. Serve it warm with tortillas, rice, or even on its own for a delightful experience.

Ingredients

2 pounds pork shoulder, cut into 1-inch pieces
1 onion, diced
3 cloves garlic, minced
4 tomatillos, husked and chopped
2 jalapeños, chopped (seeds removed for less heat)
1 cup fresh cilantro, chopped
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken broth
Juice of 1 lime

Instructions

Season the pork pieces with salt and pepper. Set your Instant Pot to the sauté setting and brown the pork in batches. Remove and set aside.
Add the onion and garlic to the pot, cooking until softened. Stir in the tomatillos, jalapeños, cumin, and oregano, cooking for another 2-3 minutes.
Return the pork to the pot and pour in the chicken broth. Close the lid, set the valve to sealing, and cook on manual high pressure for 30 minutes.
Once done, allow for a natural release for 10 minutes, then do a quick release for any remaining pressure. Stir in lime juice and fresh cilantro before serving.

Black Bean Chili

Black Bean Chili is a hearty and flavorful dish that brings warmth and comfort to any table. With its blend of spices and a variety of beans, it offers a delicious mix of textures and tastes. This chili is not only satisfying but also easy to prepare, making it perfect for weeknight dinners or gatherings with friends.

The rich, smoky flavor of the chili combined with the freshness of toppings like diced onions and jalapeños creates a delightful experience for your taste buds. It’s a versatile dish, allowing you to adjust the heat level and add your favorite ingredients. Plus, cooking it in the Instant Pot makes it even simpler, allowing the flavors to meld beautifully in a fraction of the time!

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
2 cups vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Sour cream or Greek yogurt (for serving)
Jalapeños, sliced (for serving)

Instructions

Heat olive oil in the Instant Pot using the sauté function. Add diced onion, bell pepper, and garlic, cooking until softened.
Add the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
Close the lid and set the Instant Pot to high pressure for 15 minutes. Once done, allow for a natural release of pressure for 10 minutes before quick-releasing any remaining pressure.
Stir the chili and adjust seasoning if needed. Serve hot, garnished with cilantro, jalapeños, and a dollop of sour cream or Greek yogurt.

Mexican Street Corn

Mexican street corn, or Elote, is a delicious treat that brings a burst of flavor to your palate. Grilled corn on the cob is slathered in creamy sauce and topped with spices, cheese, and fresh herbs, making it a delightful side dish or snack. This recipe is easy to whip up, and the combination of flavors is sure to impress everyone at your table.

The creaminess of the sauce, combined with the smokiness of the grilled corn and the kick from the spices, creates an unforgettable taste experience. Whether you’re hosting a backyard barbecue or just craving a tasty bite, this Mexican street corn is a perfect choice.

Ingredients

4 ears of corn, husked
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
Juice of 1 lime

Instructions

Prepare the Corn: Husk the corn and remove any silk. Rinse it under cool water and pat dry.
Make the Sauce: In a medium bowl, mix together the mayonnaise, sour cream, chili powder, garlic powder, cayenne pepper, and lime juice until well combined.
Grill the Corn: Preheat your grill to medium-high heat. Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until charred and cooked through.
Coat the Corn: Remove the corn from the grill and generously coat each ear with the sauce. Sprinkle cotija cheese and cilantro over the top.
Serve: Enjoy your Mexican street corn warm, with extra lime wedges on the side for squeezing over the top.

Tamales with Pork Filling

Tamales with pork filling are a delightful Mexican dish that’s both hearty and satisfying. These little pockets of flavor are made from masa, a dough made from corn, wrapped around a savory pork filling that’s been seasoned to perfection. The combination of tender meat, spices, and the unique texture of the masa creates a comforting meal that’s great for any occasion.

Making tamales can initially seem daunting, but with an Instant Pot, the process becomes much simpler and quicker. The result is a batch of tamales that are moist, flavorful, and ready to enjoy with your favorite salsa. Whether you’re serving them at a family gathering or enjoying them as a cozy weeknight dinner, these tamales are sure to impress!

Ingredients

2 cups masa harina
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1 to 1.5 cups chicken broth
2 cups cooked pork, shredded
1/2 cup salsa
Corn husks, soaked in warm water

Instructions

Prepare the Masa: In a large bowl, combine masa harina, baking powder, and salt. In another bowl, beat the vegetable shortening until fluffy. Gradually add the masa mixture, alternating with chicken broth, until you achieve a spreadable consistency.
Make the Filling: In a separate bowl, mix the shredded pork with salsa. This will give the pork a delicious flavor.
Assemble the Tamales: Take a soaked corn husk, spread about 2 tablespoons of masa on the husk, leaving some space at the bottom. Add a spoonful of the pork filling in the center. Fold the sides of the husk over the filling and then fold up the bottom. Repeat for all tamales.
Cook in the Instant Pot: Place a steamer basket in the Instant Pot and add water to the bottom. Stand the tamales upright in the basket. Seal the lid and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes before opening.
Serve: Enjoy the tamales warm with additional salsa on the side.

Salsa Verde Chicken

Salsa Verde Chicken is a delightful dish that brings a zesty punch to your dinner table. With its vibrant flavors from tomatillos, jalapeños, and fresh herbs, this meal is both refreshing and satisfying. The chicken becomes tender and juicy, soaking up all the delicious green sauce, making it a hit for family dinners or casual gatherings.

This recipe is super easy to make in an Instant Pot, allowing you to whip up a flavorful meal in no time. Just toss in your ingredients, and let the pressure cooker do the magic. Serve it with rice, tacos, or in burritos for a tasty twist!

Ingredients

2 lbs boneless, skinless chicken breasts
1 cup salsa verde
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Fresh cilantro for garnish
Lime wedges for serving

Instructions

Prepare the Chicken: Season the chicken breasts with cumin, garlic powder, onion powder, salt, and black pepper.
Sauté: Turn on the Instant Pot and select the ‘Sauté’ function. Heat the olive oil and brown the chicken on both sides (about 2-3 minutes each).
Add Salsa Verde: Pour the salsa verde over the browned chicken, ensuring it’s well coated.
Pressure Cook: Seal the Instant Pot and set it to ‘Pressure Cook’ for 15 minutes. Once done, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
Serve: Shred the chicken with two forks and mix it with the sauce. Garnish with fresh cilantro and serve with lime wedges.

Chicken Fajitas

Chicken fajitas are a delicious and vibrant dish that combines tender strips of chicken with colorful bell peppers and onions. The combination of spices and fresh ingredients creates a flavorful experience that is both satisfying and fun to enjoy. Plus, using an Instant Pot makes this recipe quick and easy, perfect for busy weeknights.

The best part of chicken fajitas is their versatility. You can serve them in warm tortillas, over rice, or even in a salad for a lighter option. Whether you’re preparing a family dinner or hosting friends, these fajitas are sure to please everyone at the table.

Ingredients

1 pound chicken breast, sliced into strips
1 tablespoon olive oil
1 bell pepper (red, green, or yellow), sliced
1 medium onion, sliced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper, to taste
4-6 flour or corn tortillas
Optional toppings: avocado, salsa, cheese, sour cream

Instructions

Prepare the Instant Pot: Set the Instant Pot to sauté mode and heat the olive oil. Add the sliced chicken and cook until browned, about 3-4 minutes.
Add the Vegetables: Stir in the sliced bell pepper, onion, and garlic. Season with chili powder, cumin, paprika, salt, and pepper. Mix well to combine.
Pressure Cook: Close the lid and set the Instant Pot to manual mode for 5 minutes. Once the cooking time is up, do a quick release of the pressure.
Serve: Remove the chicken and vegetables from the pot. Serve in warm tortillas and add your favorite toppings like avocado, salsa, or cheese.

Stuffed Bell Peppers

Stuffed bell peppers are a delightful blend of vibrant flavors and textures, making them a favorite for family dinners or meal prep. These colorful veggies are typically filled with a mixture of rice, beans, and spices, creating a satisfying dish that’s both nutritious and comforting. The Instant Pot makes this recipe even simpler, allowing you to prepare these delicious peppers in a fraction of the time.

The combination of tender bell peppers and savory filling is sure to please everyone at the table. Plus, you can customize the stuffing to suit your taste by adding different proteins or spices. Whether you stick to the classic recipe or get creative, stuffed bell peppers are a fun and tasty option for any meal!

Ingredients

4 large bell peppers (any color)
1 cup cooked rice (white, brown, or quinoa)
1 can black beans, rinsed and drained
1 cup corn (frozen or canned)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1 cup salsa
1 cup shredded cheese (optional)
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Mix the Filling: In a large bowl, combine the cooked rice, black beans, corn, chili powder, cumin, garlic powder, salt, pepper, and half of the salsa. Mix well.
Stuff the Peppers: Carefully fill each bell pepper with the rice mixture, pressing down gently to pack it in. Place the stuffed peppers upright in the Instant Pot.
Add Salsa and Cook: Pour the remaining salsa over the stuffed peppers. Close the lid and set the Instant Pot to cook on high pressure for 8 minutes. Allow for a natural release for 5 minutes, then manually release any remaining pressure.
Finish and Serve: If using, sprinkle shredded cheese over the top of the peppers and close the lid for a few minutes to melt. Garnish with fresh cilantro before serving.

Chorizo and Egg Breakfast Tacos

Start your day off right with chorizo and egg breakfast tacos! This dish combines spicy chorizo with perfectly cooked eggs wrapped in soft tortillas, making for a hearty, flavorful breakfast. The spicy notes of the chorizo pair wonderfully with the creamy texture of the eggs, creating a delightful morning meal.

What’s great about this recipe is how simple it is to prepare, especially in an Instant Pot. With just a few ingredients and minimal prep time, you can have these tasty tacos ready to enjoy. Serve them with fresh toppings like tomatoes and cilantro for an extra burst of flavor!

Ingredients

1 pound chorizo sausage, casing removed
4 large eggs
1/2 cup diced tomatoes
8 small corn tortillas
1/4 cup chopped cilantro
1 lime, cut into wedges
Salt and pepper to taste

Instructions

Cook the Chorizo: Set the Instant Pot to sauté mode. Add the chorizo and cook for 5-7 minutes, breaking it apart until fully cooked. Drain excess fat and set aside.
Prepare the Eggs: In a bowl, whisk the eggs, adding salt and pepper. Pour the eggs into the Instant Pot over the cooked chorizo. Stir to combine.
Cook under Pressure: Close the Instant Pot lid and set it to high pressure for 2 minutes. Allow a natural release for 5 minutes, then quick release any remaining pressure.
Warm the Tortillas: While the eggs are cooking, warm the corn tortillas in a skillet for about 30 seconds on each side.
Assemble the Tacos: Spoon the chorizo and egg mixture onto each tortilla. Top with diced tomatoes and cilantro. Serve with lime wedges on the side for squeezing over the tacos.

Cilantro Lime Rice

Cilantro lime rice is a light and refreshing side dish that brings a burst of flavor to any meal. With its zesty lime and fresh cilantro, this rice is perfect for pairing with your favorite Mexican dishes or enjoying on its own. It’s simple to make, requiring just a few ingredients, and it cooks up quickly in your Instant Pot, making it a hassle-free addition to your dinner table.

The bright flavors of cilantro and lime elevate the rice, giving it an aromatic quality that complements everything from tacos to grilled chicken. Plus, it’s a great way to incorporate herbs into your meals. Ready in a flash, this flavorful rice is bound to become a go-to in your kitchen.

Ingredients

2 cups long-grain white rice
4 cups chicken or vegetable broth
1 tablespoon olive oil
1 teaspoon salt
Juice of 2 limes
Zest of 1 lime
1/2 cup fresh cilantro, chopped
1/4 teaspoon black pepper (optional)

Instructions

Rinse the Rice: Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from being too sticky.
Combine Ingredients: In your Instant Pot, combine the rinsed rice, broth, olive oil, and salt. Stir well to ensure everything is evenly mixed.
Cook the Rice: Close the lid of the Instant Pot and set it to cook on high pressure for 4 minutes. Once the cooking time is done, allow for a natural pressure release for about 10 minutes.
Add Lime and Cilantro: Carefully open the lid, fluff the rice with a fork, and stir in the lime juice, lime zest, chopped cilantro, and black pepper if using. Adjust the seasoning to taste.
Serve: Serve the cilantro lime rice warm as a side dish or as a base for your favorite toppings!

Mole Poblano with Chicken

Mole Poblano with Chicken is a rich and flavorful dish that combines tender chicken with a complex sauce made from various ingredients, including chocolate and spices. This traditional Mexican recipe is a delightful blend of sweet and savory, making it a favorite for many.

The best part? It’s quite simple to make, especially using the Instant Pot. You can enjoy a classic taste of Mexico with minimal effort, perfect for weeknight dinners or special occasions. Let’s dive into how to create this delicious meal!

Ingredients

4 chicken thighs or breasts
1 cup chicken broth
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons vegetable oil
1 tablespoon sesame seeds
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon cinnamon
2 ounces dark chocolate, chopped
1 tablespoon sugar
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Sauté the Aromatics: Turn on the Instant Pot and select the sauté function. Add the vegetable oil, chopped onion, and minced garlic. Cook until the onion is translucent.
Brown the Chicken: Season the chicken with salt and pepper, then add it to the pot. Sear on both sides until browned.
Add Ingredients: Stir in the chicken broth, sesame seeds, chili powder, ground cumin, cinnamon, and sugar. Mix well.
Pressure Cook: Close the lid and set the Instant Pot to pressure cook on high for 15 minutes. Once done, allow for a natural release for 10 minutes, then quick-release any remaining pressure.
Add Chocolate: Open the lid, and stir in the chopped dark chocolate until melted and well combined. Adjust seasoning if needed.
Serve: Plate the chicken and drizzle the mole sauce over it. Garnish with fresh cilantro and enjoy!

Zucchini and Corn Tacos

These zucchini and corn tacos are a delightful way to enjoy fresh ingredients in a simple, tasty dish. The combination of tender zucchini, sweet corn, and colorful peppers creates a satisfying bite that’s bright and flavorful. Perfect for a quick weeknight meal, these tacos can be whipped up in no time and are a fantastic option for both vegetarians and meat-lovers alike.

The flavors come together effortlessly, making this dish a great choice for family gatherings or casual get-togethers. You can customize the toppings to your liking, adding avocado, salsa, or your favorite cheese for a little extra flair. Let’s dive into how to make these delicious tacos!

Ingredients

2 medium zucchinis, diced
1 cup corn (fresh, frozen, or canned)
1 bell pepper, diced
1 can black beans, drained and rinsed
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
8 corn or flour tortillas
Fresh cilantro, for garnish
Lime wedges, for serving

Instructions

Cook the Vegetables: In an Instant Pot, set to sauté mode, add a bit of oil. Once hot, add the diced zucchini, corn, bell pepper, and black beans. Stir in the chili powder, cumin, salt, and pepper. Cook for about 5 minutes until the veggies are tender.
Prepare the Tortillas: While the filling is cooking, warm the tortillas in a separate pan or microwave for a few seconds until pliable.
Assemble the Tacos: Spoon the vegetable mixture onto each tortilla, adding more or less depending on your preference.
Garnish: Top with fresh cilantro and serve with lime wedges for an extra zing.
Enjoy: Dig into your tasty zucchini and corn tacos!

Beef Barbacoa

Beef Barbacoa is a beloved Mexican dish known for its rich, savory flavors and tender texture. It’s typically made using beef that is slow-cooked until it falls apart, infused with spices and herbs that create a depth of flavor. If you’re looking for a dish that’s not only satisfying but also easy to prepare, this instant pot version is a win.

The beauty of Beef Barbacoa lies in its versatility. You can serve it in tacos, burritos, or even over rice. The combination of spices, including cumin and oregano, along with a hint of lime juice, gives it a delightful kick that complements the beef perfectly. This recipe simplifies the traditional cooking process, allowing you to enjoy this delicious meal in no time at all!

Ingredients

2 lbs beef chuck roast, cut into chunks
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
2 bay leaves
1/4 cup lime juice
1/2 cup beef broth
Salt and pepper to taste
Cilantro, for garnish
Tortillas, for serving

Instructions

Brown the Beef: Set the Instant Pot to the sauté function. Add olive oil and brown the beef chunks on all sides. Remove and set aside.
Sauté Onions and Garlic: In the same pot, add chopped onions and garlic. Sauté for 2-3 minutes until fragrant.
Add Spices and Broth: Stir in cumin, oregano, bay leaves, lime juice, and beef broth. Mix well.
Pressure Cook: Return the browned beef to the pot, season with salt and pepper, and close the lid. Set the Instant Pot to high pressure for 60 minutes.
Release Pressure: Once cooking is complete, allow for a natural release of pressure for about 15 minutes. Then, perform a quick release for any remaining pressure.
Shred and Serve: Remove the beef, shred it with two forks, and return it to the pot to soak up more flavor. Serve with tortillas and garnish with fresh cilantro.

Pico de Gallo Salsa

Pico de Gallo is a fresh, vibrant salsa that packs a punch with its zesty flavors. Made with simple, wholesome ingredients, it’s perfect for adding a refreshing twist to your meals. The balance of juicy tomatoes, crisp onions, and spicy jalapeños makes it irresistible, whether you’re serving it with tortilla chips or as a topping for tacos.

Not only is Pico de Gallo easy to whip up, but it also brings a bright burst of color to any table. In just a few minutes, you can create a delicious accompaniment that complements a variety of dishes. Let’s dive into the recipe!

Ingredients

4 ripe tomatoes, diced
1 small onion, finely chopped
1-2 jalapeño peppers, minced (adjust to taste)
1/2 cup fresh cilantro, chopped
Juice of 2 limes
Salt to taste

Instructions

In a medium bowl, combine the diced tomatoes, chopped onion, and minced jalapeños.
Add the chopped cilantro and lime juice, mixing gently to combine all the ingredients.
Season with salt to taste, adjusting based on your preference.
Let the mixture sit for about 10 minutes to allow the flavors to meld.
Serve fresh with tortilla chips or use as a topping for your favorite Mexican dishes.

Beef and Bean Burritos

Beef and bean burritos are a tasty and satisfying meal that combines seasoned ground beef with beans, all wrapped snugly in a soft tortilla. The flavors blend beautifully, creating a filling that’s both hearty and comforting. Plus, making this dish in an Instant Pot simplifies the cooking process, allowing you to enjoy a delicious homemade meal with minimal fuss.

This recipe is straightforward and perfect for busy weeknights. With just a few ingredients and steps, you can whip up burritos that are sure to please everyone at the table. Whether you enjoy them for lunch or dinner, these burritos are a delightful way to bring a taste of Mexican cuisine into your home.

Ingredients

1 pound ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 cup corn
1 packet taco seasoning
1 cup salsa
4 large flour tortillas
1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro, for garnish

Instructions

Brown the Beef: Set your Instant Pot to the sauté mode. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
Add Ingredients: Stir in the taco seasoning, kidney beans, pinto beans, corn, and salsa. Mix well to combine.
Pressure Cook: Seal the Instant Pot lid and set it to cook on high pressure for 5 minutes. Once done, use the quick release to release the steam.
Assemble the Burritos: Lay a tortilla flat, fill it with the beef and bean mixture, sprinkle cheese on top, and roll it up tightly.
Serve: Garnish with fresh cilantro and enjoy your homemade beef and bean burritos!

Chili Rellenos

Chili Rellenos are a delightful Mexican dish that combines the warmth of roasted peppers with savory fillings. They offer a unique blend of flavors, often featuring cheese and spices, and are typically served with a rich tomato sauce. This recipe is simple to make, especially with the help of an Instant Pot, allowing you to enjoy this classic dish in a fraction of the time.

The result is a comforting meal that’s both satisfying and delicious. Whether you’re hosting a gathering or just craving something tasty, Chili Rellenos are sure to please everyone at the table. Let’s dive into the recipe!

Ingredients

4 large poblano peppers
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup cooked ground meat (beef, chicken, or turkey)
1/4 cup chopped onions
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1 can (15 oz) tomato sauce
1 tablespoon olive oil

Instructions

Prepare the Peppers: Start by roasting the poblano peppers directly on a gas burner or under a broiler until the skins are charred. Place them in a covered bowl to steam for about 10 minutes, then peel off the skins and remove the seeds.
Make the Filling: In a mixing bowl, combine the shredded cheese, cooked ground meat, chopped onions, garlic powder, cumin, chili powder, and salt. Mix well until combined.
Stuff the Peppers: Carefully stuff each roasted pepper with the cheese and meat mixture, ensuring they are filled but not overstuffed.
Cook in the Instant Pot: Add olive oil to the Instant Pot and set it to sauté mode. Once hot, place the stuffed peppers in the pot and brown them on all sides. Pour the tomato sauce over the peppers, seal the lid, and cook on high pressure for 10 minutes.
Serve: Once cooking is complete, carefully release the pressure. Serve the Chili Rellenos warm, drizzled with additional tomato sauce if desired.

Mexican Baked Potatoes

Mexican baked potatoes are a delightful twist on your classic potato dish, combining the comforting texture of baked potatoes with vibrant Mexican flavors. They are topped with hearty ingredients like black beans, salsa, and cheese, making them a satisfying meal or side dish that’s both filling and full of flavor.

This recipe is simple enough for a weeknight dinner and allows for customization based on your preferences. Whether you’re looking for a hearty vegetarian option or a fun way to serve up leftovers, these baked potatoes are sure to please!

Ingredients

4 medium russet potatoes
1 can black beans, rinsed and drained
1 cup salsa
1 cup shredded cheddar cheese
1/2 cup corn (canned or frozen)
1 tablespoon olive oil
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Prepare the Potatoes: Wash the potatoes thoroughly and prick them with a fork several times. Rub with olive oil and season with salt. Place in the Instant Pot with 1 cup of water and cook on high pressure for about 15-20 minutes, depending on the size.
Release Pressure: Once the cooking time is up, perform a quick release of the pressure. Carefully remove the potatoes and let them cool slightly.
Assemble the Filling: Slice the cooked potatoes in half lengthwise. Use a fork to fluff up the insides. Top each potato half with black beans, salsa, corn, and shredded cheese. Sprinkle cumin, salt, and pepper over the top.
Finish in the Oven: Preheat your oven to 400°F (200°C). Place the loaded potatoes on a baking sheet and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven, garnish with fresh cilantro, and enjoy your delicious Mexican baked potatoes!

Guacamole with Tortilla Chips

Guacamole is a classic Mexican dip that combines creamy avocados with zesty lime and fresh herbs, creating a deliciously smooth texture and vibrant flavor. It’s a crowd-pleaser that’s not just tasty but also incredibly simple to whip up. Pair it with crispy tortilla chips for a satisfying snack that everyone will enjoy.

Making guacamole is all about balancing flavor and consistency. You can adjust the ingredients to suit your taste, whether you prefer it spicy with jalapeños or more subtle with just the basics. This recipe is perfect for parties, game days, or even a casual movie night.

Ingredients

3 ripe avocados
1 small onion, finely chopped
2 tomatoes, diced
1-2 jalapeños, diced (optional)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt, to taste

Instructions

Prepare the Avocados: Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
Mash: Use a fork or potato masher to mash the avocados to your desired level of smoothness.
Add Ingredients: Stir in the chopped onion, diced tomatoes, jalapeños (if using), cilantro, lime juice, and salt.
Taste and Adjust: Give it a taste and adjust seasoning as needed, adding more lime or salt to enhance the flavor.
Serve: Enjoy your guacamole immediately with tortilla chips!

Mexican Lasagna

Mexican lasagna is a delicious twist on the classic Italian dish, blending layers of tortillas, savory fillings, and melty cheese. It’s packed with flavors from beans, ground meat, and spices, making it a hearty meal that everyone will enjoy.

Not only is this recipe easy to prepare, but it also cooks quickly in the Instant Pot, making it perfect for busy weeknights. You can customize the ingredients to suit your tastes, whether you prefer spicy or mild flavors.

Ingredients

12 corn tortillas
1 pound ground beef or turkey
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 teaspoon taco seasoning
2 cups shredded cheese (cheddar or Mexican blend)
1 cup salsa
1/2 cup chopped onions
1/4 cup chopped cilantro (optional)

Instructions

Cook the Meat: In the Instant Pot, sauté the onions until translucent. Add the ground meat and cook until browned. Drain any excess fat.
Add Ingredients: Stir in the black beans, diced tomatoes, taco seasoning, and salsa. Mix well.
Layer the Lasagna: Spread a layer of the meat mixture in the bottom of the pot. Place two tortillas over the meat, then sprinkle with cheese. Repeat the layers, ending with a final layer of tortillas and cheese on top.
Cook: Close the lid and set the Instant Pot to pressure cook on high for 15 minutes. Allow for a natural release for 10 minutes before manually releasing the remaining pressure.
Serve: Let the lasagna cool for a few minutes, then garnish with cilantro if desired. Cut into squares and enjoy!

Pork Posole

Pork Posole is a comforting soup that brings warmth and flavor to your table. With tender pork, hominy, and a rich broth, it’s a hearty dish that’s perfect for cozy nights. The combination of spices and toppings adds an extra layer of taste that makes each bowl satisfying.

This recipe is straightforward and can easily be made in your Instant Pot, saving you time without sacrificing flavor. Gather your ingredients, and you’ll be enjoying a delicious bowl of Pork Posole in no time!

Ingredients

2 pounds pork shoulder, cut into cubes
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
4 cups chicken broth
2 cans (15 oz each) hominy, drained and rinsed
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon oregano
Salt and pepper to taste
Fresh cilantro, for garnish
Sliced radishes, for garnish
Lime wedges, for serving

Instructions

Brown the Pork: Set the Instant Pot to sauté mode. Add olive oil and let it heat up. Add pork cubes and brown on all sides for about 5-7 minutes. Remove the pork and set aside.
Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 3 minutes until softened.
Add Ingredients: Return the pork to the pot. Pour in chicken broth, add hominy, cumin, chili powder, oregano, salt, and pepper. Stir well to combine.
Pressure Cook: Close the lid and set the Instant Pot to manual high pressure for 30 minutes. Once done, allow for a natural release for 10 minutes before opening the valve to release any remaining pressure.
Serve: Ladle the posole into bowls and garnish with fresh cilantro, sliced radishes, and lime wedges. Enjoy your hearty meal!

Creamy Chipotle Chicken

Creamy Chipotle Chicken is a delightful dish that brings a smoky and spicy flavor profile to your dinner table. It’s not only flavorful but also incredibly easy to make in your Instant Pot, making it a go-to for busy weeknights. The creamy sauce enhances the tender chicken, and the addition of fresh vegetables adds a nice crunch.

This recipe is perfect for those who love a little heat without overwhelming spiciness. Serve it over rice or with tortillas for a complete meal that everyone will enjoy!

Ingredients

1.5 lbs boneless, skinless chicken thighs
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons chipotle sauce
1 cup chicken broth
1 cup heavy cream
1 bell pepper, chopped
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat the olive oil in the Instant Pot on the sauté setting. Add the chopped onion and garlic, cooking until softened.
Add the chicken thighs, chipotle sauce, chicken broth, and cumin. Stir to combine and season with salt and pepper.
Close the lid and set the Instant Pot to cook on high pressure for 10 minutes. Once done, allow a natural release for 10 minutes.
Remove the chicken and shred it with two forks. Switch the pot back to sauté mode and stir in the heavy cream and chopped bell pepper until heated through.
Add the shredded chicken back to the pot and mix well. Serve hot, garnished with fresh cilantro.

Vegetable Enchiladas

Vegetable enchiladas are a delightful twist on a classic Mexican dish. These rolled tortillas are filled with a medley of vegetables, smothered in a zesty sauce, and topped with cheese, making for a hearty and satisfying meal. The combination of flavors and textures creates a dish that’s both comforting and fresh, perfect for any day of the week.

Making vegetable enchiladas is quite easy, especially with the help of an Instant Pot. This method saves you time without sacrificing flavor, allowing you to enjoy a delicious homemade meal in no time. Serve them with a sprinkle of fresh cilantro and a side of salsa for an extra kick!

Ingredients

8 corn tortillas
1 cup black beans, drained and rinsed
1 cup corn kernels
1 cup diced bell peppers
1 cup diced zucchini
1 teaspoon cumin
1 teaspoon chili powder
1 1/2 cups enchilada sauce
1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro, for garnish

Instructions

Prepare the Filling: In a bowl, combine black beans, corn, bell peppers, zucchini, cumin, and chili powder. Mix well.
Assemble the Enchiladas: Spread a little enchilada sauce on the bottom of the Instant Pot. Take a tortilla, fill it with the vegetable mixture, roll it up, and place it seam-side down in the pot. Repeat with remaining tortillas.
Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle cheese on top.
Cook: Secure the lid of the Instant Pot and set it to cook on high pressure for 8 minutes. Once done, allow it to release pressure naturally for 5 minutes before quick releasing.
Serve: Carefully remove the enchiladas, garnish with fresh cilantro, and enjoy!

Choriqueso Dip

Choriqueso Dip is a delightful blend of spicy chorizo and creamy cheese, making it a hit for any gathering. The rich flavors come together easily in the Instant Pot, resulting in a warm, gooey dip that’s perfect for scooping with tortilla chips or drizzling over tacos.

This dip offers a wonderful combination of savory and slightly spicy notes, making it a fun addition to any appetizer spread. Plus, it’s super simple to whip up, allowing you to spend more time enjoying your guests rather than slaving away in the kitchen.

Ingredients

1 pound chorizo sausage
2 cups shredded cheese (such as cheddar or Monterey Jack)
1/2 cup diced tomatoes with green chiles
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup cream cheese
1 tablespoon chopped fresh cilantro (optional)
Tortilla chips for serving

Instructions

Cook the Chorizo: Set your Instant Pot to sauté mode and add the chorizo. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
Add Ingredients: Once the chorizo is cooked, stir in the diced tomatoes, garlic powder, onion powder, and cream cheese. Mix well to combine and let the cream cheese melt slightly.
Add Cheese: Stir in the shredded cheese until fully melted and creamy. If needed, you can set the Instant Pot to keep warm for a few minutes to ensure everything is well combined.
Serve: Garnish with chopped cilantro if desired and serve warm with tortilla chips for dipping.

Chicken and Rice Casserole

This Chicken and Rice Casserole is a comforting dish that combines tender chicken pieces with fluffy rice, all enveloped in a creamy sauce. It has a delightful blend of flavors that are both savory and satisfying, making it a favorite for family dinners or meal prep for the week.

One of the best parts about this recipe is how easy it is to prepare. With just a few simple steps, you’ll have a hearty meal ready in no time. It’s an ideal choice for busy weeknights when you want something delicious without spending hours in the kitchen.

Ingredients

1 pound boneless, skinless chicken breasts, diced
1 cup long-grain white rice
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 cup shredded cheese (cheddar or Mexican blend)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
Chopped green onions for garnish

Instructions

In a large bowl, combine the diced chicken, rice, cream of chicken soup, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Mix until everything is well coated.
Transfer the mixture into a greased Instant Pot or casserole dish, spreading it evenly.
Seal the Instant Pot lid and set to high pressure for 10 minutes. If using a casserole dish, cover it with foil and bake in a preheated oven at 350°F for 30-35 minutes.
Once the cooking time is up, let the pressure release naturally for 10 minutes then quick release any remaining pressure. If baked, simply remove it from the oven and uncover.
Stir in the shredded cheese until melted and bubbly. Garnish with chopped green onions before serving.

Baja Fish Tacos

Baja Fish Tacos are a delightful twist on the traditional taco, featuring crispy, seasoned fish that’s bursting with flavor. These tacos are typically topped with fresh vegetables and a zesty sauce, making them a refreshing meal that’s perfect for any occasion.

They’re straightforward to prepare, allowing you to enjoy a taste of Mexico without spending hours in the kitchen. Whether you’re hosting a casual get-together or just craving a quick weeknight dinner, Baja Fish Tacos are sure to please everyone at the table!

Ingredients

1 lb white fish fillets (e.g., cod or tilapia)
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste
1 cup buttermilk
1 cup cornmeal
6 small corn tortillas
1 cup shredded cabbage
1/2 cup diced tomatoes
Fresh cilantro for garnish
1 lime, cut into wedges

Instructions

Prepare the Fish: Rinse the fish fillets under cold water and pat dry. Season with salt and pepper.
Set Up Breading Stations: In one bowl, mix together flour, paprika, chili powder, garlic powder, cumin, salt, and pepper. In another bowl, pour the buttermilk. In a third bowl, place the cornmeal.
Bread the Fish: Dip each fillet first in the flour mixture, then in the buttermilk, and finally in the cornmeal, ensuring it’s well coated.
Cook the Fish: Heat a skillet over medium heat and add enough oil to cover the bottom. Once hot, cook the fish for about 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Assemble the Tacos: Warm the corn tortillas in a separate skillet or microwave. Place a piece of fish on each tortilla and top with shredded cabbage, diced tomatoes, and fresh cilantro. Serve with lime wedges on the side.

Eggs Rancheros

Eggs Rancheros is a delightful Mexican breakfast that combines fried eggs with a fresh tomato salsa, all served on warm tortillas. The flavors are vibrant and inviting, making it a fantastic way to start your day. This dish is not only tasty but also simple to prepare, perfect for a quick morning meal or a leisurely weekend brunch.

The creamy texture of the eggs pairs beautifully with the zesty salsa, while the tortillas add a satisfying crunch. You can customize the dish with toppings like avocado, cheese, or fresh cilantro for added flavor. Let’s dive into how you can whip up this delicious dish in no time!

Ingredients

4 large eggs
2 small corn tortillas
1 cup diced tomatoes
1/2 onion, finely chopped
1 clove garlic, minced
1 jalapeño, finely chopped (optional for heat)
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Olive oil for frying

Instructions

Make the Salsa: In a bowl, combine diced tomatoes, onion, garlic, jalapeño, and cilantro. Season with salt and pepper. Set aside to let the flavors meld.
Prepare the Tortillas: Heat a skillet over medium heat and add a little olive oil. Lightly fry each tortilla for about 30 seconds on each side until golden and crisp. Remove and set aside.
Cook the Eggs: In the same skillet, add more oil if needed, and crack the eggs in. Cook sunny-side up or to your desired doneness, seasoning with salt and pepper.
Assemble: Place each tortilla on a plate, top with the cooked eggs, and spoon over the fresh salsa.
Serve: Garnish with additional cilantro or avocado slices if desired. Enjoy your homemade Eggs Rancheros!

Sopes with Toppings

Sopes are a delightful Mexican dish that features a thick corn tortilla, perfectly shaped to hold a variety of toppings. They provide a wonderful canvas for flavors, combining the earthy taste of the masa with fresh ingredients. Simple to prepare, these hearty treats can be customized with your favorite toppings for a satisfying meal or snack.

The best part about sopes is their versatility. You can top them with a range of ingredients, from beans and meats to fresh vegetables and cheese. They are not only delicious but also visually appealing, making them perfect for gatherings or a casual weeknight dinner.

Ingredients

2 cups masa harina
1/2 teaspoon salt
1 1/4 cups warm water
1 tablespoon vegetable oil
1 can refried beans or black beans
1 cup diced tomatoes
1 avocado, diced
1/2 cup crumbled queso fresco
Fresh cilantro for garnish

Instructions

Prepare the Dough: In a mixing bowl, combine masa harina and salt. Gradually add warm water, mixing until a soft dough forms.
Shape the Sopes: Divide the dough into small balls (about the size of a golf ball). Flatten them slightly into rounds and use your fingers to create a small rim around the edges.
Cook the Sopes: Heat a skillet over medium heat and lightly grease it with vegetable oil. Cook each sope for about 3-4 minutes on each side until lightly golden.
Add the Toppings: Spread a layer of refried beans or black beans onto each sope. Top with diced tomatoes, avocado, and queso fresco.
Garnish and Serve: Finish with fresh cilantro and serve immediately for the best flavor and texture.

Lentil Tacos

These lentil tacos are a delightful twist on traditional taco recipes. They offer a hearty filling that’s packed with flavor, thanks to the spices and fresh ingredients. Not only are they tasty, but they’re also simple to prepare, making them a perfect weeknight meal.

The lentils provide a great source of protein and fiber, making these tacos a healthy choice without sacrificing taste. Load them up with your favorite toppings like diced tomatoes, avocado, and cilantro for an extra burst of flavor!

Ingredients

1 cup lentils, rinsed
2 cups vegetable broth
1 onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
8 small taco shells
1 cup diced tomatoes
1 avocado, diced
Cilantro for garnish

Instructions

Cook the Lentils: In the Instant Pot, combine the lentils, vegetable broth, diced onion, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Seal the lid and cook on high pressure for 15 minutes.
Release Pressure: Allow for a natural release for 10 minutes, then quick release any remaining pressure. Stir the lentil mixture to combine the flavors.
Assemble the Tacos: Warm the taco shells according to package instructions. Spoon the lentil mixture into each shell.
Add Toppings: Top the lentil filling with diced tomatoes, avocado, and fresh cilantro. Serve immediately and enjoy!

Pineapple Salsa

Pineapple salsa brings a burst of tropical flavors to your table. It combines sweet, juicy pineapple with fresh veggies and a hint of spice, making it a zesty topping for tacos, a refreshing dip for chips, or a delightful accompaniment to grilled meats.

This salsa is super simple to make, perfect for gatherings or quick snacks. Just chop, mix, and enjoy the vibrant flavors in no time!

Ingredients

1 cup fresh pineapple, diced
1 medium red bell pepper, diced
1/4 cup red onion, finely chopped
1 jalapeño, seeded and minced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt, to taste

Instructions

Combine diced pineapple, bell pepper, red onion, jalapeño, and cilantro in a bowl.
Squeeze lime juice over the mixture and stir gently to combine.
Add salt to taste and mix well.
Let the salsa sit for about 10 minutes to allow the flavors to meld.
Serve with tortilla chips or as a topping for your favorite dishes.

Mexican Rice and Beans

This dish is a tasty blend of fluffy rice and hearty beans, seasoned with spices that bring a burst of flavor to every bite. It’s not just filling, but also packed with nutrients, making it a great choice for any meal of the day.

Cooking Mexican rice and beans in an Instant Pot is simple and quick, perfect for busy weeknights. Just a few ingredients and some straightforward steps are all you need to whip up this delicious, comforting dish that pairs well with almost anything.

Ingredients

1 cup long-grain white rice
2 cups vegetable broth
1 can (15 oz) red kidney beans, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon olive oil
Salt and pepper to taste
Cilantro and lime wedges for garnish

Instructions

Prepare the Base: Set your Instant Pot to the sauté function. Heat olive oil, then add chopped onion and minced garlic. Sauté until the onion is translucent.
Add Rice and Beans: Stir in the rice, kidney beans, cumin, chili powder, salt, and pepper to combine well.
Pour in Broth: Add the vegetable broth, ensuring all the rice is submerged. Close the lid and set the Instant Pot to manual high pressure for 6 minutes.
Release Pressure: Once cooking is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Fluff and Serve: Open the lid, fluff the rice with a fork, and garnish with fresh cilantro and lime wedges before serving.

Cabbage Salad with Lime Dressing

This Cabbage Salad with Lime Dressing is a refreshingly simple dish that brings a burst of flavor to your meal. The crispness of the cabbage paired with the zesty lime dressing creates a delightful contrast that’s both light and satisfying. It’s perfect as a side dish for tacos or grilled meats, adding a vibrant touch to your dining table.

What makes this salad even better is how quick and easy it is to prepare. With just a few ingredients and minimal effort, you can whip up a tasty salad that’s packed with crunch and tang. It’s a fantastic way to incorporate veggies into your diet without sacrificing taste!

Ingredients

3 cups green cabbage, shredded
2 cups red cabbage, shredded
1 cup carrots, julienned
1/2 cup green bell pepper, diced
1/4 cup fresh cilantro, chopped
1/4 cup lime juice
2 tablespoons olive oil
1 teaspoon honey (optional)
Salt and pepper to taste

Instructions

In a large bowl, combine the green cabbage, red cabbage, carrots, green bell pepper, and cilantro.
In a small bowl, whisk together lime juice, olive oil, honey (if using), salt, and pepper until well combined.
Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
Let the salad marinate for about 15 minutes to enhance the flavors before serving.

Chicken Pozole Verde

Chicken Pozole Verde is a warm and comforting soup that bursts with flavor. This dish combines tender chicken with a bright, zesty broth made from tomatillos and green chiles, creating a delightful balance of savory and tangy tastes. It’s an easy recipe to prepare in your Instant Pot, making it perfect for busy weeknights or a cozy gathering.

The rich, broth-like consistency is complemented by an array of toppings, such as fresh cilantro, diced onions, and lime wedges. Each spoonful is a celebration of Mexican flavors and textures that will leave you satisfied and wanting more. Plus, it’s versatile enough to adjust the spice level and toppings according to your preference. Get ready to enjoy a delightful bowl of Chicken Pozole Verde!

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs
1 onion, chopped
3 garlic cloves, minced
2 cups tomatillos, husked and chopped
2 green chiles (such as poblano or jalapeño), chopped
6 cups chicken broth
1 teaspoon cumin
1 teaspoon oregano
Salt and pepper to taste
1 can hominy, drained and rinsed
Fresh cilantro, chopped (for garnish)
Chopped onion (for garnish)
Lime wedges (for serving)

Instructions

Heat olive oil in the Instant Pot on the sauté setting. Add chopped onion and garlic, cooking until fragrant.
Add chicken thighs, tomatillos, green chiles, chicken broth, cumin, oregano, salt, and pepper. Stir to combine.
Seal the Instant Pot and cook on high pressure for 15 minutes. Allow for a natural release for 10 minutes, then quick release any remaining pressure.
Remove chicken, shred it, and return it to the pot. Stir in the drained hominy.
Serve hot, garnished with fresh cilantro, chopped onions, and lime wedges.

Churros with Chocolate Sauce

Churros are a delightful treat that brings a touch of sweetness to any meal. These crispy, golden pastries are rolled in sugar and cinnamon, making them a perfect dessert or snack. When paired with a rich chocolate sauce, they become an irresistible indulgence that’s hard to resist.

This recipe is simple to follow, allowing you to create these delicious churros at home in no time. The combination of textures from the crunchy exterior and soft interior, along with the smooth chocolate sauce, creates a delightful experience for your taste buds.

Ingredients

1 cup water
2 tablespoons granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
2 large eggs
1 teaspoon vanilla extract
2 cups vegetable oil (for frying)
1/2 cup granulated sugar (for coating)
1 teaspoon ground cinnamon
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Instructions

Prepare the Churro Dough: In a saucepan, combine water, 2 tablespoons of sugar, and salt. Bring to a boil, then remove from heat and stir in the flour until a dough forms. Allow it to cool slightly, then mix in the eggs and vanilla until smooth.
Heat the Oil: In a deep skillet or pot, heat the vegetable oil over medium-high heat.
Pipe the Churros: Transfer the dough to a piping bag fitted with a star tip. Carefully pipe strips of dough into the hot oil, cutting them to your desired length. Fry until golden brown, about 2-3 minutes per side.
Coat with Sugar: Remove the churros from the oil and drain on paper towels. While they are still warm, toss them in a mixture of 1/2 cup sugar and cinnamon.
Make the Chocolate Sauce: In a small saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat and add in the chocolate chips, stirring until smooth.
Serve: Enjoy the churros warm, dipped in the rich chocolate sauce.

Fried Plantains with Cinnamon

Fried plantains with cinnamon are a delightful treat that combines sweet and savory flavors effortlessly. These crispy delights have a wonderful texture, with a caramelized exterior and a soft, warm inside that melts in your mouth. The hint of cinnamon elevates the dish, adding a cozy warmth that makes them perfect for snacking or as a side dish.

This recipe is straightforward and quick, making it easy to whip up in no time. Whether you’re serving them at breakfast, as a dessert, or for a special occasion, these fried plantains are sure to please!

Ingredients

2 ripe plantains
1/4 cup brown sugar
1 teaspoon ground cinnamon
Oil for frying
Pinch of salt

Instructions

Prepare the Plantains: Peel the ripe plantains and slice them diagonally into thick pieces.
Mix Sugar and Spice: In a small bowl, combine brown sugar, cinnamon, and a pinch of salt. Set aside.
Heat the Oil: In a large skillet, heat oil over medium-high heat until hot.
Fry the Plantains: Add the plantain slices to the hot oil, frying for about 2-3 minutes on each side or until golden brown.
Coat with Cinnamon Sugar: Remove the fried plantains from the skillet and drain on paper towels. While they’re still warm, toss them in the cinnamon sugar mixture until well coated.
Serve: Enjoy these delicious fried plantains warm, either on their own or with a side of your favorite dipping sauce!

Avocado Toast with Salsa

Avocado toast with salsa is a delightful and vibrant dish that combines creamy avocado with fresh, zesty salsa. This recipe is simple to whip up, making it a perfect choice for breakfast, brunch, or even a light snack. The creaminess of the avocado pairs beautifully with the crunchy texture of toast and the bright flavors of salsa, creating a satisfying bite every time.

Whether you’re looking to impress guests or just want to enjoy a tasty meal at home, this dish is highly versatile. You can customize it with your favorite toppings, making it as simple or elaborate as you like. Plus, it’s a healthy option packed with nutrients. Let’s dive into the recipe!

Ingredients

2 ripe avocados
4 slices of whole-grain bread
1 cup diced tomatoes
1/2 cup diced onion
1/4 cup chopped cilantro
1 lime, juiced
Salt and pepper to taste

Instructions

Toast the Bread: Start by toasting the slices of whole-grain bread until they are golden brown and crisp.
Prepare the Avocado: In a bowl, mash the ripe avocados with a fork. Add salt and pepper to taste.
Make the Salsa: In another bowl, mix together diced tomatoes, onion, cilantro, and lime juice. Season with salt and pepper as desired.
Assemble: Spread the mashed avocado generously over each slice of toast. Top with the fresh salsa mixture.
Serve: Enjoy immediately while the toast is still warm and crispy!

Steak Tacos with Lime

Steak tacos with lime are a delicious and satisfying meal that packs a punch of flavor. The juicy steak, seasoned to perfection, is topped with fresh toppings and a zesty lime squeeze, making each bite a delightful taste experience. Plus, they are easy to prepare in your Instant Pot, making them a go-to for busy weeknights or gatherings with friends.

The combination of tender steak and vibrant toppings creates a dish that is both comforting and refreshing. Whether you prefer a simple taco or want to load it with toppings, these tacos are sure to please. Let’s get cooking!

Ingredients

1 1/2 pounds flank steak, cut into strips
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup beef broth
8 corn tortillas
1 cup diced tomatoes
1/2 cup chopped cilantro
1 lime, cut into wedges

Instructions

Season the Steak: In a bowl, toss the flank steak strips with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until well coated.
Cook in Instant Pot: Place the seasoned steak in the Instant Pot and pour in the beef broth. Close the lid and set to cook on high pressure for 15 minutes. Once done, allow it to naturally release for 10 minutes, then quick release the remaining pressure.
Warm the Tortillas: While the steak is cooking, warm the corn tortillas in a skillet over medium heat until they are pliable.
Assemble the Tacos: Fill each tortilla with the cooked steak, diced tomatoes, and chopped cilantro. Squeeze fresh lime juice over the top for added flavor.
Serve and Enjoy: Serve the tacos with extra lime wedges on the side for a bright and zesty touch. Enjoy your delicious steak tacos!

Mexican Hot Chocolate

Mexican hot chocolate is a delightful twist on the classic beverage, bringing together rich chocolate and warm spices for a cozy drink. This version is known for its unique flavor, thanks to the addition of cinnamon and a hint of vanilla, making each sip feel like a warm hug. It’s simple to whip up in your Instant Pot, perfect for chilly evenings or as a treat for guests.

With just a few ingredients, you can have a delicious homemade hot chocolate that rivals any café. The Instant Pot allows for quick heating and blending of flavors, ensuring the chocolate melts perfectly and the spices infuse beautifully. Whether you enjoy it plain or topped with whipped cream, this drink is sure to warm your heart.

Ingredients

4 cups milk (or any milk alternative)
1/2 cup unsweetened cocoa powder
1/2 cup sugar (adjust to taste)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional for a kick)
Whipped cream (for topping)

Instructions

Combine Ingredients: In the Instant Pot, whisk together the milk, cocoa powder, sugar, vanilla extract, ground cinnamon, and cayenne pepper until well combined.
Cook: Close the lid and set the Instant Pot to the “Soup” setting. Cook for about 10 minutes, stirring occasionally to prevent sticking.
Blend: Once done, use an immersion blender to blend the mixture until smooth and frothy. If you don’t have an immersion blender, carefully transfer to a regular blender in batches.
Serve: Ladle the hot chocolate into mugs and top with whipped cream. Sprinkle a little extra cinnamon on top for garnish if desired.

Sautéed Vegetables with Spices

Sautéed vegetables are a vibrant and flavorful side dish that can complement any Mexican meal. With a mix of fresh veggies like bell peppers, zucchini, and green beans, this recipe is not only colorful but packed with nutrients. The addition of spices elevates the taste, bringing warmth and depth, making it a delightful experience for your palate.

This dish is simple to prepare and perfect for those busy weeknights. In just a few steps, you can create a healthy and satisfying accompaniment that pairs well with tacos, enchiladas, or as a filling for burritos. Enjoy the medley of flavors and the ease of preparation!

Ingredients

1 cup diced bell peppers (red, green, and yellow)
1 cup diced zucchini
1 cup green beans, trimmed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish (optional)

Instructions

Heat the olive oil in your Instant Pot on the sauté setting. Once hot, add the diced bell peppers, zucchini, and green beans.
Sprinkle the cumin, chili powder, salt, and pepper over the vegetables. Stir well to coat everything evenly with the spices.
Sauté the vegetables for about 5-7 minutes, or until they are tender-crisp. Stir occasionally to prevent sticking.
Once cooked, squeeze fresh lime juice over the sautéed veggies and toss gently. Remove from heat.
Garnish with fresh cilantro if desired, and serve as a side dish or filling!

Coconut Rice with Lime

Coconut rice with lime is a delicious side dish that brings a tropical twist to your meal. The creamy texture of coconut pairs perfectly with the zesty brightness of lime, creating a refreshing and flavorful experience.

This recipe is easy to make, requiring just a few ingredients and minimal effort. Perfect for serving alongside grilled meats or as a base for a hearty stir-fry, it adds a delightful flavor that complements a variety of dishes.

Ingredients

1 cup jasmine rice
1 cup coconut milk
1 cup water
1 teaspoon salt
Juice of 1 lime
Zest of 1 lime
Fresh cilantro, for garnish

Instructions

Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch.
In the Instant Pot, combine the rinsed rice, coconut milk, water, and salt. Stir to mix well.
Seal the Instant Pot lid and set it to cook on high pressure for 5 minutes. Allow for a natural release of pressure for 10 minutes, then carefully quick-release any remaining pressure.
Fluff the rice with a fork and stir in the lime juice and zest. Adjust seasoning, if necessary.
Garnish with fresh cilantro before serving.

Mexican Fruit Salad

Mexican Fruit Salad is a colorful and refreshing dish that brings together a mix of seasonal fruits like mango, pineapple, and watermelon. This salad is not only vibrant but also packed with flavor, thanks to a drizzle of lime juice and a sprinkle of chili powder. It’s a delightful combination of sweet and tangy, making it a perfect side for any meal or a light snack on its own.

Making this salad is super easy and quick, requiring just a bit of chopping and mixing. You can customize it with your favorite fruits and adjust the spice level to your liking. It’s a great way to enjoy fresh produce and is sure to be a hit at any gathering!

Ingredients

2 cups diced watermelon
1 cup diced mango
1 cup diced pineapple
1 cup halved strawberries
1 cup blueberries
1 tablespoon lime juice
1 teaspoon chili powder
Fresh mint leaves for garnish

Instructions

Combine the diced watermelon, mango, pineapple, strawberries, and blueberries in a large bowl.
Drizzle the lime juice over the fruit and sprinkle with chili powder. Toss gently to combine.
Let it sit for about 10 minutes to allow the flavors to meld together.
Serve chilled, garnished with fresh mint leaves.

Fideo Pasta with Tomato Sauce

Fideo pasta with tomato sauce is a delightful dish that brings a taste of Mexico right to your table. The pasta is lightly toasted before being simmered in a flavorful tomato sauce, which gives it a rich, warm flavor that’s both comforting and satisfying. This dish is perfect for a quick weeknight dinner or a cozy weekend meal.

Not only is it simple to prepare, but it also allows for plenty of customization. You can add vegetables, beans, or even protein to make it your own. It’s a great way to enjoy a hearty meal without spending hours in the kitchen. Here’s how to make it:

Ingredients

8 ounces fideo pasta
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes
2 cups vegetable broth
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro, for garnish

Instructions

Toast the Pasta: In your Instant Pot, set it to sauté mode. Add olive oil and fideo pasta. Cook for 3-4 minutes, stirring frequently, until the pasta is lightly browned.
Sauté the Aromatics: Add diced onion and minced garlic to the pot. Sauté for another 2-3 minutes until the onion is translucent.
Add the Sauce: Stir in the diced tomatoes (with juice), vegetable broth, chili powder, cumin, salt, and pepper. Mix well.
Pressure Cook: Close the lid of the Instant Pot and set it to cook on high pressure for 5 minutes. Allow for a natural release for about 5 minutes, then carefully release any remaining pressure.
Serve: Open the lid and stir the pasta. If desired, garnish with fresh cilantro before serving. Enjoy your delicious fideo pasta!

Chilled Avocado Soup

Chilled avocado soup is a refreshing dish that’s perfect for warm days. Its creamy texture combined with bright flavors makes it a delightful choice for a light lunch or appetizer. This recipe is simple to prepare, requiring minimal ingredients and time while delivering a rich taste.

The soup features ripe avocados blended with herbs and spices, creating a smooth and velvety consistency. Topped with a sprinkle of seasoning and fresh cilantro, it’s not just a treat for your taste buds but also a feast for the eyes!

Ingredients

2 ripe avocados
2 cups vegetable broth
1/2 cup Greek yogurt
1/4 cup fresh lime juice
1 clove garlic, minced
1/4 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Blend: In a blender, combine the avocados, vegetable broth, Greek yogurt, lime juice, garlic, and cumin. Blend until smooth.
Season: Taste and add salt and pepper as needed for flavor.
Chill: Transfer the soup to a bowl and refrigerate for at least 30 minutes to chill.
Serve: Ladle the chilled soup into bowls, garnish with fresh cilantro, and enjoy!

Spicy Instant Pot Shrimp Tacos

These Spicy Instant Pot Shrimp Tacos are a delightful option for anyone craving a quick and zesty meal. The combination of tender shrimp and vibrant seasonings creates a flavor-packed dish that satisfies your taste buds. Plus, making them in the Instant Pot means you can whip them up in no time, letting you enjoy a delicious dinner without the hassle.

Every bite brings a hint of spice, balanced perfectly with fresh toppings like avocado, lime, and cilantro. Whether you’re hosting a casual get-together or just need a weeknight dinner idea, these tacos are sure to impress with their bold flavors and simplicity!

Ingredients

1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
8 small corn tortillas
1 avocado, sliced
1 lime, cut into wedges
1 cup chopped fresh cilantro
1 cup diced tomatoes

Instructions

Season the Shrimp: In a large bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper until well coated.
Cook in the Instant Pot: Add the seasoned shrimp to the Instant Pot. Close the lid and set to manual high pressure for 2 minutes. Once done, do a quick release of pressure.
Warm the Tortillas: While the shrimp cooks, warm the corn tortillas in a dry skillet over medium heat until pliable.
Assemble the Tacos: Divide the cooked shrimp among the tortillas. Top with avocado slices, diced tomatoes, and fresh cilantro. Serve with lime wedges on the side.

Zesty Instant Pot Chicken Enchiladas

These zesty Instant Pot chicken enchiladas are a delightful spin on a classic dish, bringing together tender shredded chicken, spicy enchilada sauce, and gooey cheese all wrapped in soft tortillas. The flavor is vibrant and satisfying, making it a perfect dish for any day of the week. Plus, the Instant Pot cuts down cooking time significantly, so you can enjoy a tasty meal without spending hours in the kitchen.

Whether you’re feeding a family or hosting friends, these enchiladas are sure to please. They’re simple to prepare, and the best part is that they can be customized with your favorite toppings, like sour cream or guacamole, for an extra burst of flavor. Let’s get cooking!

Ingredients

2 cups cooked chicken, shredded
1 cup enchilada sauce
8 small corn or flour tortillas
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Prepare the Filling: In a bowl, mix the shredded chicken, half of the enchilada sauce, cumin, garlic powder, salt, and pepper until well combined.
Assemble the Enchiladas: Take a tortilla and place a generous amount of the chicken mixture in the center. Roll it up and place it seam-side down in the Instant Pot. Repeat with the remaining tortillas.
Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle the shredded cheese on top.
Cook in the Instant Pot: Close the lid, seal the vent, and set to cook on high pressure for 10 minutes. Allow for a natural release for 5 minutes, then quick release any remaining pressure.
Serve: Carefully open the lid and garnish with fresh cilantro. Enjoy your zesty chicken enchiladas warm!

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Hi I'm Dip

Welcome to ChefDip.com. This is where I share my love for cooking with you. Cooking is my way of creating fun and tasty dishes, and I’ve been doing it since I was little. On my blog, you’ll find easy recipes, cooking tips, and stories about food.