Leave a Reply
Want to join the discussion?Feel free to contribute!
By :Everyday Mexican Instant Pot Cookbook by Leslie Limon |
Course | Dinner |
Cuisine | Mexican |
Difficulty | Easy |
Browse Category | Poultry, Soups, Stews & Broths |
Duration | 30-60 min |
Diet | Dairy Free, Gluten Free |
Cooking Technique | Pressure Cook |
Main Ingredient | Chicken Breast, Chicken Broth, Cilantro, Onion |
Prep Time | 5 minutes |
Cook Time | 45 minutes |
Servings |
8 servings
|
Ingredients
|
![]()
Votes: 5
Rating: 5
Rate this recipe!
|
Substitution tip: Haven’t tried making the Spicy Salsa Verde yet? Substitute 1 (28-ounce) can green enchilada sauce. Also, if you prefer more hominy in your pozole, add 1 (15-ounce) can.
Leslie Limón is a food blogger who resides in a small town nestled in the Mexican highlands — just two hours north of Guadalajara — from where she shares her love of Mexican cuisine on her blog, La Cocina de Leslie. Raised by her Mexican grandparents in Redlands, California, Leslie grew up eating homemade, authentic Mexican food from the states of Sonora and Chihuahua. Her earliest memories of tacos are of helping to roll balls of masa and flattening them in a tortilla press while her grandmother gently laid them on a hot cast-iron comal. Leslie thought she knew just about everything there was to know about Mexican food, but upon moving to Mexico she discovered that Mexican food varies from state to state and sometimes even region to region. This book is a celebration of all things tacos, because a life without tacos is no life at all.
The Everyday Mexican Instant Pot Cookbook is the definitive Instant Pot cookbook for real Mexican home cooking made fast and simple.
The Instant Pot is not your abuelita’s pressure cooker. In the first official Instant Pot cookbook for Mexican cuisine, The Everyday Mexican Instant Pot Cookbook captures the classic flavor of Mexican food with the speed and simplicity of your Instant Pot for everyday meals from the heart of Mexico .
This Mexican cookbook showcases a rich variety of regional cuisine, with over 80 recipes that include everything from Roasted Poblano Pepper Tamales to Beef Shank Barbacoa to Mexican Bread Pudding. To enhance the convenience of cooking with your Instant Pot, each recipe in this Mexican cookbook features easy-to-find ingredients and simple, step-by-step instructions to make flavorful Mexican dishes at home.
This website uses cookies to give you the best user experience, for analytics and to show you offers tailored to your interests on our site and third party sites. We may share your information with advertising and analytics partners. (You can disable cookies through your browser but this will limit the functions of the site).
AGREEPRIVACY ON OUR WEBSITE
Tried this with frozen chicken tenderloins & i cooked it on 16mins on high with more pressure & it truned out so yummy!
Made it using leftover Christmas turkey – otherwise i followed the directions as provided. It turned out great!
Came out good
Would recommend
I’m a beginner in the kitchen but I was impressed on how good this recipe came out. Great recipe and easy to make… included a jalapeño for an extra kick.