Andrew loves Mexican food, so I find myself making this quite a lot. It’s quick, tasty and inexpensive to make! You can top it with whatever toppings you like or you can serve everything over lettuce to make an awesome taco salad.
Chicken:
3 large Chicken Breasts
2 Tablespoons Ancho Chile Paste
2 cups Chicken Broth
1 teaspoon Ancho Chile Powder
1 teaspoon Chipotle Chile Powder
1 teaspoon Garlic Powder
1 teaspoon Oregano; chopped
Pinch of Cumin
Salt and Pepper to taste
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Bowl:
1 cup Chile Corn
½ cup Sour Cream
3 cups Refried Beans
2 cups Sautéed Peppers and Onions
½ cup Tomatoes; cored and chopped
2 cups Mexican Blend Cheese
3 cups Cantina Salsa Rice
1. Add the chicken, spices and seasonings in an InstaPot. Mix until the chicken is fully covered in the seasonings and pour in the broth. Secure the lid and set to ‘pressure cook’ or ‘meat/stew’. Cook, at pressure, for 30 minutes or until the chicken shreds easily.
2. Meanwhile, prep the corn, beans, rice and any other fillings you’d prefer. Carefully release the pressure and shred with 2 forks.
3. Add the chicken, rice, beans and other fillings. Drizzle sour cream over top and sprinkle some cheese.
4. Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 