Instant Pot Poblano Chicken Tacos

Taco Tuesdayyyyyyy, everybody! Introducing these super quick & easy Instant Pot Poblano Chicken Tacos Featuring the one & only and my new BFF, Mr. Instant Pot.

Instant Pot Poblano Chicken Tacos

I’d been planning on making Poblano Chicken Soup tonight, but as I was cruising home from work, all I could think about were tacos.  Tacos, tacos, tacos.  The only thing I was missing were the tortillas, so I made a quick pit stop at one of the many local Mexican markets (perks of living in South Dallas) and grabbed some fresh corn tortillas and tomatillo salsa.  Thankfully, I had everything else at home already. I would normally make my own Tomatillo salsa because its truly so easy, however, I didn’t plan ahead and tonight just wasn’t the night.





To make the chicken, press the sauté function on your instant pot and add a little olive oil.  Let it heat up for a minute or so, and then add diced poblanos and onions- saute for 4-6 minutes.  Now add garlic and sauté a minute more.  Press Cancel on the instant pot, and add in the broth, chicken, spices, and lime juice; toss to combine. Secure the lid in place, set the steam valve to sealing, and select meat function at high pressure for 8 minutes.  While this is cooking, I would suggest getting the toppings chopped and ready.

*If you do not have an instant pot, that is A-OK.  Just use a medium sized skillet and sauté poblanos, onion, and garlic.  Add in the chicken and spices and cook for 5-7 minutes.  Once chicken is cooked, add in half the broth and simmer for 10-15 minutes, or until liquid has reduced.  Spoon into a bowl and serve!

A few suggested toppings include:

  • Jalepeno slices
  • Sliced Radish
  • Corn
  • Black Beans
  • Cilantro
  • Tomatillo Salsa
  • Crema
  • lime wedges

Instant Pot Poblano Chicken Tacos

Taco’s are great for busy weeknight dinners but also make great leftovers.  Just store the meat/toppings separately, and heat up meat and tortillas before serving.

Hosting the next Taco Night is also a great excuse to get your pals together for a casual weeknight gathering and is always a crowd pleaser!

Instant Pot Poblano Chicken Tacos

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Poblano Chicken Tacos (Instant Pot)

Instant Pot Poblano Chicken Tacos
  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 4-5 1x

Ingredients

FOR THE CHICKEN:

  • 2 poblano peppers, seeds and veins removed, diced
  • 1/2 yellow onion, diced
  • 1 lb boneless, skinless, chicken breasts, cut into 1 inch pieces (or leave whole if you prefer shredded chicken)
  • 3 cloves garlic, minced
  • 1 c chicken broth
  • Juice of 1/2 lime
  • 1 tsp salt
  • 3/4 tsp pepper
  • 1 1/2 tsp cumin
  • 1 tsp garlic powder

FOR THE TACOS:

  • 1012 corn tortillas
  • 1 c corn, drained and rinsed
  • 1 c black beans, drained and rinsed

OPTIONAL TOPPINGS:

  • Sliced radishes
  • Sliced Jalepenos
  • Tomatillo Salsa (see recipe)
  • Cilantro, chopped
  • Avocado, sliced
  • Lime wedges
Scale

Instructions

  1. Select the saute function on your instant pot. Add poblano and onion, and saute for 4-6 minutes.
  2. Add garlic, and saute another minute. Press Cancel.
  3. Add chicken, chicken broth, and spices. Set steam valve to Sealing and select Meat Function at high pressure for 8 minutes. Allow the steam to release on it’s own, and then manually release valve to release remaining steam. When the chicken is done, use a slotted spoon to scoop the mixture into a medium sized serving bowl, leaving all but 1/4 c of the liquid behind.
  4. While the chicken is cooking, get out your tortillas and prepare your toppings. I like to char the tortillas over the stovetop before serving.
  5. To assemble, spoon beans, corn, and chicken into each tortilla and top with toppings of choice.
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