Our journey into the culinary world of Mexican cuisine just got easier and more exciting with “10 Easy Mexican Instant Pot Recipes.” Join us as we explore a flavorful collection of dishes that are both quick and simple to make, thanks to the magic of the Instant Pot. From hearty enchiladas to tantalizing tamales, these recipes are designed to bring the vibrant and rich tastes of Mexico right to our kitchens without the fuss. Let’s dive in and discover how we can effortlessly create delicious meals that will delight our taste buds and impress our guests. Have you ever wondered how you can create delicious and authentic Mexican cuisine right in your kitchen without spending hours at the stove? Welcome to the world of Instant Pot cooking! This magical kitchen gadget can transform your culinary experience, making it easier and quicker than ever to prepare delightful meals. Join us as we explore “10 Easy Mexican Instant Pot Recipes” that are not only simple to prepare but also bursting with flavor. Gather your ingredients, and let’s get started on this culinary journey together!

10 Easy Mexican Instant Pot Recipes

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Why Choose the Instant Pot for Mexican Cooking?

The Instant Pot is a game-changer for busy families who still want to enjoy home-cooked meals. By combining pressure cooking, sautéing, slow cooking, rice cooking, and more, this all-in-one appliance significantly reduces cooking time while enhancing flavor and retaining nutrients. Mexican recipes, known for their rich and layered flavors, are particularly well-suited to the Instant Pot. The intense pressure helps to meld the spices, sauces, and ingredients into a harmonious and satisfying meal. Let’s dive into some of these amazing recipes!

1. Instant Pot Chicken Tacos

Ingredients

• 2 lbs chicken breasts
• 1 packet taco seasoning
• 1 cup chicken broth
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 can diced tomatoes with green chilies
• Salt and pepper to taste

Instructions

1. Start by placing the chicken breasts at the bottom of the Instant Pot.
2. Sprinkle the taco seasoning evenly over the chicken.
3. Add the chopped onion, garlic, and can of diced tomatoes with green chilies.
4. Pour in the chicken broth.
5. Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 15 minutes.
6. Once cooked, allow the pressure to release naturally for 10 minutes, then perform a quick release.
7. Shred the chicken using two forks and season with salt and pepper to taste.
8. Serve with taco shells, tortillas, or over a salad, with your favorite toppings like cheese, lettuce, salsa, and guacamole.

Tip: Leftover chicken can be used for salads, burrito bowls, or even on top of nachos for a fun twist!

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2. Beef Barbacoa

Ingredients

• 3 lbs beef chuck roast, cut into large chunks
• 3 tbsp vegetable oil
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 cup beef broth
• 2 chipotle peppers in adobo sauce
• 1/4 cup lime juice
• 1/4 cup apple cider vinegar
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 bay leaves
• Salt and pepper to taste

Instructions

1. Using the ‘Sauté’ function, heat the oil in the Instant Pot.
2. Brown the beef chunks on all sides, then remove and set aside.
3. Add the chopped onion and garlic to the pot, sauté until translucent.
4. Pour in the beef broth, scraping any browned bits from the bottom.
5. Return the beef to the pot, then add the chipotle peppers, lime juice, apple cider vinegar, cumin, oregano, and bay leaves.
6. Set to ‘Manual’ or ‘Pressure Cook’ for 60 minutes.
7. Allow a natural pressure release for 15 minutes, then perform a quick release.
8. Shred the beef and season with salt and pepper.
9. Serve in tacos, burritos, or as a main dish accompanied by rice and beans.

3. Instant Pot Enchiladas

Ingredients

• 2 cups cooked shredded chicken (or use leftover Chicken Tacos chicken)
• 1 can enchilada sauce
• 8-10 corn tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 onion, finely chopped
• 1 bell pepper, chopped
• 1 cup black beans, drained and rinsed
• Cooking spray

Instructions

1. Lightly spray the bottom of the Instant Pot with cooking spray.
2. Pour in a little enchilada sauce to cover the bottom.
3. Assemble enchiladas by filling each tortilla with chicken, cheese, onion, bell pepper, and black beans. Roll tightly and place seam side down in the Instant Pot.
4. Pour the remaining enchilada sauce over the top and sprinkle with remaining cheese.
5. Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
6. Allow a natural pressure release for 5 minutes, then perform a quick release.
7. Serve with sour cream, chopped cilantro, and sliced avocados.

4. Mexican Rice

Ingredients

• 2 cups long-grain white rice, rinsed
• 1 tbsp vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can diced tomatoes (with juice)
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions

1. Using the ‘Sauté’ function, heat the oil in the Instant Pot.
2. Add the chopped onion and garlic, sauté until fragrant.
3. Stir in the rice, coating it with oil and sautéing for a minute.
4. Add the diced tomatoes, chicken broth, cumin, chili powder, and paprika.
5. Set to ‘Manual’ or ‘Pressure Cook’ for 8 minutes.
6. Allow a natural pressure release for 10 minutes, then perform a quick release.
7. Fluff the rice with a fork and season with salt and pepper.

Tip: This rice pairs perfectly with tacos, enchiladas, or grilled meats.

5. Instant Pot Carnitas

Ingredients

• 4 lbs pork shoulder, cut into large chunks
• 2 tsp salt
• 2 tsp ground cumin
• 2 tsp oregano
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional)
• 4 cloves garlic, minced
• 1 onion, chopped
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 cup chicken broth

Instructions

1. Mix the salt, cumin, oregano, black pepper, and cayenne (if using) in a small bowl.
2. Rub the spice mixture all over the pork chunks.
3. Using the ‘Sauté’ function, heat a bit of oil in the Instant Pot and brown the pork pieces on all sides.
4. Add the garlic, onion, orange juice, lime juice, and chicken broth.
5. Set to ‘Manual’ or ‘Pressure Cook’ for 40 minutes.
6. Allow a natural pressure release for 15 minutes, then perform a quick release.
7. Shred the pork and transfer to a baking sheet.
8. Broil in the oven for a few minutes until crispy.
9. Serve in tacos, burritos, or on a platter with sides.

6. Instant Pot Pozole

Ingredients

• 2 lbs pork shoulder, cut into cubes
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can hominy, drained and rinsed
• 6 cups chicken broth
• 2 tsp ground cumin
• 1 tsp oregano
• 1 tsp chili powder
• 1 tsp paprika
• Salt and pepper to taste
• Lime wedges, radishes, shredded cabbage, and cilantro for garnish

Instructions

1. Using the ‘Sauté’ function, heat a bit of oil in the Instant Pot.
2. Brown the pork cubes on all sides, then remove and set aside.
3. Add the onion and garlic, sauté until translucent.
4. Return the pork to the pot and stir in the hominy.
5. Add the chicken broth, cumin, oregano, chili powder, and paprika.
6. Set to ‘Manual’ or ‘Pressure Cook’ for 30 minutes.
7. Allow a natural pressure release for 10 minutes, then perform a quick release.
8. Season with salt and pepper.
9. Ladle into bowls and garnish with lime wedges, radishes, shredded cabbage, and cilantro.

7. Instant Pot Refried Beans

Ingredients

• 2 cups dried pinto beans, rinsed
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• 6 cups water or chicken broth
• 1 tsp salt
• 1 tbsp vegetable oil

Instructions

1. Using the ‘Sauté’ function, heat the oil in the Instant Pot.
2. Add the onion and garlic, sauté until translucent.
3. Add the rinsed beans, cumin, chili powder, paprika, and water or broth.
4. Set to ‘Manual’ or ‘Pressure Cook’ for 45 minutes.
5. Allow a natural pressure release, which takes about 20 minutes.
6. Drain the beans, reserving some cooking liquid.
7. Use a potato masher or immersion blender to mash the beans to desired consistency, adding reserved liquid as needed.
8. Season with salt and serve as a side dish or for filling burritos and tacos.

8. Instant Pot Chicken Tortilla Soup

Ingredients

• 2 cups cooked, shredded chicken (use leftover Chicken Tacos chicken)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can fire-roasted diced tomatoes
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 4 cups chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Tortilla strips, avocado slices, shredded cheese, and cilantro for garnish

Instructions

1. Using the ‘Sauté’ function, heat a bit of oil in the Instant Pot.
2. Add the onion and garlic, sauté until translucent.
3. Stir in the diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, and paprika.
4. Set to ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
5. Allow a natural pressure release for 10 minutes, then perform a quick release.
6. Add the cooked shredded chicken, stir well.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with tortilla strips, avocado slices, shredded cheese, and cilantro.

9. Instant Pot Tamales

Ingredients

• 2 cups masa harina
• 1 1/2 cups chicken broth
• 1 tsp baking powder
• 1/2 tsp salt
• 2/3 cup vegetable shortening
• 3 cups shredded beef or chicken (use Beef Barbacoa or Chicken Tacos)

Instructions

1. In a large bowl, combine masa harina, baking powder, and salt.
2. Add chicken broth and mix to form a dough.
3. In a separate bowl, beat the shortening until fluffy, then incorporate into the masa mixture.
4. Spread a small amount of dough on corn husks, add a layer of shredded meat.
5. Fold the husks to encase the filling and place seam-side down on a steam rack inside the Instant Pot.
6. Add one cup of water to the bottom of the pot.
7. Set to ‘Steam’ for 30 minutes.
8. Allow a natural release for 10 minutes, then perform a quick release.
9. Serve tamales warm with salsa and sour cream.

10. Instant Pot Flan

Ingredients

• 1 cup sugar
• 4 eggs
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 tsp vanilla extract

Instructions

1. In a saucepan, melt the sugar over medium heat until it turns a golden caramel color.
2. Pour the caramel into a flan mold or heatproof dish, swirling to coat the bottom.
3. In a blender, combine eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth.
4. Pour the mixture over the caramel in the mold.
5. Cover loosely with aluminum foil.
6. Place the trivet in the Instant Pot and add 1 cup of water to the bottom.
7. Lower the flan mold onto the trivet.
8. Set to ‘Manual’ or ‘Pressure Cook’ for 15 minutes.
9. Allow a natural pressure release for 10 minutes, then perform a quick release.
10. Carefully remove the flan and refrigerate for at least 4 hours before serving.

Tip: For an even richer flavor, let the flan sit overnight, allowing the caramel to fully infuse with the custard.

We hope you enjoy these easy and flavorful Mexican Instant Pot recipes! They’re perfect for weeknight dinners, family gatherings, or any time you want to bring a taste of Mexico into your home. Happy cooking!

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