By :Everyday Mexican Instant Pot Cookbook by Leslie Limon |


Rating: 0
Course | Dinner |
Cuisine | Mexican |
Difficulty | Easy |
Browse Category | Kid-Friendly, Poultry |
Duration | 30-60 min |
Diet | Gluten Free |
Cooking Technique | Pressure Cook |
Main Ingredient | Chicken Breast, Chicken Broth, Cilantro, Garlic, Onion |
Prep Time | 5 minutes |
Cook Time | 45 minutes |
Servings |
6 - 8 servings
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- 2 1/4 lbs boneless skinless chicken breasts
- 1/2 medium white onion finely chopped
- 2 cloves garlic minced
- 4 sprigs cilantro
- 1 1/2 cups Spicy Salsa Verde or green enchilada sauce
- 1 cup chicken broth
- 1 tsp coarse salt
- 12 - 16 Corn tortillas
- 1 cup vegetable oil
- Shredded lettuce for garnish
- Guacamole for garnish,
- Crumbled queso cotija for garnish
Ingredients
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- In the Instant Pot, combine the chicken, onion, garlic, and cilantro. Pour the salsa verde and chicken broth on top; season with the salt.
- Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 15 minutes on high.
- When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
- Discard the cilantro sprigs. Using two forks, shred the chicken in the pot.
- Heat the corn tortillas on a comal or griddle over medium-high heat until soft and pliable. Spoon 2 to 3 heaping tablespoons of the shredded chicken mixture down the center of each tortilla. Roll the taquitos up tightly, securing with a toothpick if necessary.
- Heat the vegetable oil in a medium skillet over high heat. Fry the taquitos, 3 to 4 at a time, until golden and crisp. As you finish frying each batch, transfer the taquitos to a paper towel–lined plate to drain any excess oil.
- To serve, arrange 2 or 3 taquitos per plate. Garnish with shredded lettuce, guacamole, and queso cotija.
Substitution tip: Have fun playing with different flavors for this easy shredded chicken filling by switching out the salsa verde for Salsa Ranchera or Salsa Gemma

Everyday Mexican Instant Pot Cookbook by Leslie Limon
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.
All recipes by : Everyday Mexican Instant Pot Cookbook by Leslie Limon
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