I have been writing about how much I love my pressure cooker.  I love that you can take different cuts of meat, tough or tender, and the result of using the pressure cooker is to end up with a super tender cut of meat.  These Pressure Cooker Mexican Chicken breasts just melt in your mouth or fall apart with a fork.  Now, don’t think that the meat loses all of its consistency because that is not the case.  You have to find the right amount of cooking time for your desired result.  In the case of these chicken breasts, I set the pressure cooker to somewhere between 40 & 45 minutes.  So the chicken held together but was just ready to fall apart.

Pressure Cooker Mexican Chicken #pressurecooker #Mexicanfood #chicken #dinner | feedyoursoul2.com

Pressure Cooker Mexican Chicken from Feed Your Soul Too

Pressure Cooker Mexican Chicken #pressurecooker #Mexicanfood #chicken #dinner | feedyoursoul2.com

Pressure Cooker Mexican Chicken

The pressure cooker takes on any meat or beans.  I have made kidney beans and they came out so creamy.  The first recipe I tried was PRESSURE COOKER SHORT RIBS.  I have also tried a number of dishes with rice from Jambalaya to this PRESSURE COOKER ARROZ CON POLLO.  Now, to be clear, the pressure cooker is not perfect for all dishes and is not the perfect substitute for all dishes.  It just makes so many recipes easier to make.  The Arroz Con Pollo was so easy because it was a one pot meal.  Each phase of the dish was cooked in the pressure cooker.  So when complete, there is only one pot to clean.  How good is that.  Being critical, though, when cooking rice in the pressure cooker, it loses some of its fluffiness as you would expect from stove top cooking. 

Pressure Cooker Mexican Chicken from Feed Your Soul Too

Getting back to the main reason for the post, I wish I could tell you ow complicated this recipe is.  The chicken is marinaded in a spice and oil mixture.  While I wrote about how everything can be cooked in the pressure cooker, I had a different idea for the execution of this dish.  I was looking for those grill marks.  It is the middle of winter so I used my pan that gives me the grill marks. Cooked super fast on high heat and then thrown into the pressure cooker to get perfectly tender chicken.  I served the chicken over a roasted red pepper sauce and topped it with pickled red onions and an avocado (yogurt) crema.   

Pressure Cooker Mexican Chicken from Feed Your Soul Too

The combination of spices for the chicken and made into a marinade.

Spice Ingredients

Spice Ingredients

Spices & Oil

Spices & Oil

Putting the frill marks on the chicken.

Grilling Chicken

Grilling Chicken

The Pressure Cooker Mexican Chicken plated.

Pressure Cooker Mexican Chicken #pressurecooker #Mexicanfood #chicken #dinner | feedyoursoul2.com

Pressure Cooker Mexican Chicken plated




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Pressure Cooker Mexican Chicken

Pressure Cooker Mexican Chicken takes advantage of the one pot tender cooking pressure cooker combined with wonderful Mexican spices for a delicious dinner.

Course

dinner

Cuisine

Chicken, Mexican



Prep Time 5 minutes


Cook Time 1 hour 50 minutes


Total Time 1 hour 55 minutes


Servings 8 people

Author Feed Your Soul Too

Ingredients

  • 12
    Whole
    Bone in Chicken Thighs
  • 3
    Tbsp
    Extra Virgin Olive Oil
  • 2
    Tbsp
    Adobo Seasoning
  • 1
    Tbsp
    Spanish Paprika
  • 1
    Tbsp
    Black Pepper
  • 2
    Tsp
    Smoked Paprika
  • 2
    Tsp
    Garlic Powder
  • 2
    Tsp
    Guajillo Pepper
  • 2
    Tsp
    New Mexican Chili Powder
  • 1
    Tsp
    Aleppo Chili Pepper
  • 1/2
    Whole
    Red Pepper
    cut into slices
  • 3
    Stalks
    Celery
    rough chop
  • 3
    Whole
    Carrots
    rough chop
  • 4
    Cups
    Chicken Stock
  • 1
    Tbsp
    Canola Oil

Instructions

  1. Start by combining all the spices with the olive oil.  Mix well.  Add the chicken and rub well.  Let marinate for an hour an up to overnight.

    In a grill pan, grill the chicken on high heat for 2 minutes per side to get some grill marks.

    Now take all the vegetables and saute in the canola oil for 4 – 5 minutes.  Add in the chicken and the stock and set for 35 – 40 minutes.

    That’s it.  Serve over a red pepper sauce, top with pickled red onions and an avocado creama.  Enjoy!