Poblano Chicken Tacos (Instant Pot)
- 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:
- 10–12 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
Instructions
- Select the saute function on your instant pot. Add poblano and onion, and saute for 4-6 minutes.
- Add garlic, and saute another minute. Press Cancel.
- 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.
- While the chicken is cooking, get out your tortillas and prepare your toppings. I like to char the tortillas over the stovetop before serving.
- To assemble, spoon beans, corn, and chicken into each tortilla and top with toppings of choice.
