So, I really don’t have a lot of extra to say about tacos today — I mean TACOS ARE LOVE, right?? I just want to share a great recipe that I through together recently. We love Mexican food of all kinds. G.R. tends to go a little more TexMex & I tend more towards authentic in my taste but this one hit on enough of both to make us both happy … & it wasn’t the typical beef of steak taco that is done most often.

As a bonus, the leftovers gave way to a great one bowl comfort food the next day! I used the pressure cooker (I have a 6 qt Instant Pot Duo 9 function model) just to make life easier & the meal quicker. It did the job!

Let me know what you think or what you do differently & until I see you on the road, keep on creating magical meals in your tiny space!!!  – Chef Melissa

Print Recipe

Print Recipe

Chile Verde Chicken Street Tacos (Instant Pot)

Course

Lunch, Main Dish

Cuisine

Mexican, Tex Mex

Prep Time

10 minutes

Cook Time

12 minutes

Passive Time

20 minutes

Servings

servings

Ingredients

• 2 Tbsp oil (any mild oil)
• 1 small yellow onion small dice
• 2 cloves garlic minced
• 4 large tomatillos (or 8 small) husks removed & quartered
• 1/2 bunch cilantro chopped
• 1 jalapeno pepper sliced
• 1 pint chicken bone broth (or substitute chx stock)
• 1 large bay leaf
• 1/2 -1 lb frozen corn (depending on preference for amount)
• 2-3 lbs boneless organic chicken (use breasts or thighs or both- thawed or frozen)
• 2 Tbsp Adobo Seasoning
• 1 tsp salt & pepper to season
• OPTIONAL --->
• 3-4 T corn starch (OPTIONAL) dissolved in just enough water to stir to smooth, pour-able liquid
• _______________________________
• TO SERVE / TOPPINGS These are suggestions - use what you like
• 1-2 fire roasted poblano pepper cut into strips to serve after roasted
• 1+ ea fire roasted jalapeno peppers sliced after raosted
• 1 - 2 pkg tortillas (I used 3 per person mini street taco size)
• 1 ea lime wedged
• 1/2 bunch cilantro leaves (no stems) - use other half of what you used for cooking chicken)
• 1 jar salsa your preference
• 1 jar Mexican Sour Cream or Crema I like it so much better for tacos, etc
• 1 wheel Cotija cheese crumbled
• 1-2 ripe avacados sliced or made into guac

Course Lunch, Main Dish Cuisine Mexican, Tex Mex Prep Time 10 minutes Cook Time 12 minutes Passive Time 20 minutes Servings servings Ingredients 2 Tbsp oil (any mild oil) 1 small yellow onion small dice 2 cloves garlic minced 4 large tomatillos (or 8 small) husks removed & quartered 1/2 bunch cilantro chopped 1 jalapeno pepper sliced 1 pint chicken bone broth (or substitute chx stock) 1 large bay leaf 1/2 -1 lb frozen corn (depending on preference for amount) 2-3 lbs boneless organic chicken (use breasts or thighs or both- thawed or frozen) 2 Tbsp Adobo Seasoning 1 tsp salt & pepper to season OPTIONAL ---> 3-4 T corn starch (OPTIONAL) dissolved in just enough water to stir to smooth, pour-able liquid _______________________________ TO SERVE / TOPPINGS These are suggestions - use what you like 1-2 fire roasted poblano pepper cut into strips to serve after roasted 1+ ea fire roasted jalapeno peppers sliced after raosted 1 - 2 pkg tortillas (I used 3 per person mini street taco size) 1 ea lime wedged 1/2 bunch cilantro leaves (no stems) - use other half of what you used for cooking chicken) 1 jar salsa your preference 1 jar Mexican Sour Cream or Crema I like it so much better for tacos, etc 1 wheel Cotija cheese crumbled 1-2 ripe avacados sliced or made into guac

Instructions

1. DO AHEAD STEP - To fire roast peppers (jalapeno & poblano) as listed in the Toppings section, roast whole over a flame or in a cast iron skillet until skin chars & pepper is soft. In the RV I use a cast iron skillet for safety reasons,

   
2. Get out pressure cooker/Instant Pot. Assemble all ingredients as directed - Mise en place!

   
3. Plug in pressure cooker & turn to saute. Add oil, onion & garlic & saute for 5-10 minutes. Turn off
4. Add all ingredients to the pot in the order listed. The chicken should be last, on top with seasoning sprinkled on & around it. DO NOT ADD CORN STARCH -- this is an optional step we will discuss later

   
5. Put lid on the pressure cooker & set to cook under high pressure for 12 minutes - NOT venting (sealed position). If chicken is frozen add 2 more minutes for a total cook of 14 minutes
6. Now is a good time to assemble the toppings you want. This dish will come together in about 30-40 minutes from start to ready.
7. After time is done, allow pressure cooker to naturally release for 10 minutes & turn off. Remove lid once it's safe to do so (tilt lid away from you as steam can cause serious burns)
8. Remove chicken to cutting board & allow to stand for 5 - 10 minutes. Using tongs &/or forks, shred the chicken. Set aside
9. Turn pot back on to saute until it starts to bubble (should happen quickly) Now stir in the corn starch mixture to thicken it a bit (unless you prefer not to) & stir for 1- 2 minutes until thickening occurs. Add chicken back in & stir to combine. Turn off of keep on warm while you heat tortillas

   
10. In a cast iron pan or over an open flame, heat tortillas on both sides.

    
11. Assemble tacos removing chicken with tongs or slotted spoon along with some broth, corn etc. Top as desired. Serves well with chips & salsa, beans or rice

    
12. NOTE for LEFTOVERS- the second day I made rice & served the chicken mixture over it for a different twist! Delish!!!