Chicken Verde Pozole, Instant Pot Recipe

Chicken Verde Pozole, Instant Pot/MyBajaKitchen.com

Happy New Year from Baja Sur, Mexico.

How did the Holiday Wellness Challenge go for you?

I was pleasantly surprised that I didn’t gain any weight and I’m feeling stronger. I admit that I ate about 2 dozen homemade cookies by myself over the Christmas week. Ugh. When you don’t normally eat wheat and sugar, cookies can make you feel terrible. I swear that I had less energy and more pain than usual. Lesson learned.

Did you eat your 12 grapes for good luck on New Years Eve, Mexican tradition? Or just drink the grapes?

I was in bed by 11 pm. Happily sober. Have you tried any non-alcoholic sparkling wines? I’m loving St. Regis’s Brut which I can almost make myself believe tastes like prosecco, almost.  The Kir Royale was particularly delicious but I couldn’t find any in Reno to bring with me. Total Wines carries St. Regis in the U.S.

Try this chicken verde pozole Instant Pot recipe for a comforting healthy Mexican soup.

You can make it on the stove top or in a pressure cooker, too. I bought a can of hominy with this recipe in mind and the Instant Pot was perfect to get dinner ready quickly. I used canned salsa verde because it’s easy but you could substitute tomatillos and green chilies for the salsa. I used Herdez brand which is readily available in Mexico and in the U.S. I presoaked the chickpeas to make falafel and I had leftovers so those went into the pot too. This would be a great vegan stew/soup without the chicken. Continue reading “Chicken Verde Pozole, Instant Pot Recipe”

Instant Pot Chicken Tortilla Soup, Freezer Meal

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

.Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

Prepare this Instant Pot chicken tortilla soup on the weekend and freeze it for later or if you have the time you can make it in the morning and toss it in the Instant Pot or a slow cooker. Either way you return to a delicious soup in the evening. You can cook this recipe on the stove top without a slow cooker, simmer for 40 minutes.

I made a double batch and froze one batch for later.

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

If you freeze a batch then thaw the meal overnight in the refrigerator and dump it into the Instant pot on the slow cooker setting in the morning with a 6 cups of broth or chicken stock. I use generous tablespoons full of spices every time I use the slow cooker because the spices mellow after a few hours or simmering. I want to taste all of those fragrant Mexican spices.

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

Serve Instant Pot chicken tortilla soup with tortilla strips, cilantro, sour cream or la creme, diced avocado, crumbled cotija or shredded cheddar cheese and lime wedges.

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

 

Special Diets?

A Weight Watcher’s friendly meal, but use fat free sour cream (not a fan) and go easy on the cheese and tortilla strips. The soup is loaded with vegetables, fiber and flavor. Soup fills you up faster than tacos!

Paleo diets exclude legumes, the pinto beans, but a real food diet would welcome them. In my opinion legumes are an inexpensive, healthy source of protein and fiber so I include them in my lower carbohydrate real food diet.

Vegetarians and vegans can modify this recipe by leaving out the chicken and using vegetable broth. The spicy soup and vegetables are the best part of this recipe anyway.

 

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com
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Instant Pot Chicken Tortilla Soup

An Instant Pot recipe that can be made in a slow cooker or simmered on the stove top. Easy, healthy real Mexican flavored soup loaded with vegetables and fiber. Double the recipe and freeze 1/2 before cooking for a ready to cook slow cooker dinner. 

Servings 4
Author TraceyDelaplain

Ingredients

  • 6 cups low sodium chicken broth or stock
  • 1 pound skinless, boneless chicken breasts and/or thighs
  • 2 cups cooked pinto beans substitute kidney or black beans
  • 14 ounces fire roasted tomatoes 2 cups fresh diced tomatoes
  • 14 ounces canned fire roasted tomatoes substitute 2 cups fresh
  • 1 cup diced onion
  • 1 cup corn kernals frozen, fresh or canned
  • 1 cup sliced fresh carrots
  • 1 cup sweet peppers, poblano or bell pepper
  • 1 cup chopped cilantro divided, 1/2 cup cooked, 1/2 cup raw to serve
  • 3 cloves garlic minced 1 tablespoon dried
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 avocado
  • 1 cup crisp corn tortilla strips or tortilla chips crushed
  • 1/2 cup sour cream
  • 1 fresh lime
  • 1/2 cup crumbled cojita cheese substitute any cheese

Instructions

  1. Sauté onions and garlic in a tablespoon of olive oil until soft on the sauté setting. Add remaining ingredients and use the slow cooker low setting for 6-8 hours or high setting for 4 hours. 

    Serve with diced avocado, tortilla strips or chips crushed, additional chopped cilantro, sour cream or la creme, and lime wedges. 

Recipe Notes

To freeze this before cooking as part of a weekly meal prep, combine all soup ingredients except canned tomatoes and broth. Let the meal thaw overnight in the refrigerator and toss into the Instant Pot in the morning with the canned tomatoes and broth. To cook this on the stove top, simmer 40 minutes or until the vegetables are soft. 

Pin it for later. You might like my Pinterest Board, Instant Pot Mexican Recipes.  
Instant Pot Chicken Tortilla Soup. #Healthy Mexican Soup, #Freezer Meal, MyBajaKitchen.com



 

Instant Pot Chicken with Creamy Rosemary Mushrooms, Freezer Slow Cooker Meal

Instant Pot chicken mushrooms and creamy goat cheese recipe/ MyBajaKitchen.com

Try this simple yet elegant, easy Instant Pot chicken recipe with baby Portobello mushrooms and creamy goat cheese over polenta. I just purchased an Instant Pot and I’m experimenting with recipes for the slow cooker and the pressure cooker settings. This is a slow cooker recipe so you can make it in any slow cooker.

This post contains affiliate links to Amazon. If you buy my suggestion the I get a few cents. I can fully endorse the Instant Pot.

The magical Instant Pot

 


I wasn’t sure what all the fuss was about so I tripped around the internet for advise and was convinced that I couldn’t live without this all-in-one cooking appliance. It sautés and browns, steams, warms, substitutes for a pressure cooker and a slow cooker and even makes yogurt.

One Pot, easy clean up! 

I love the fact that I can do all the steps in one pot. It’s easy to clean and takes up the same space as a large slow cooker. My kitchen in Baja is small and I don’t have a lot of storage space so this is perfect. I wanted a pressure cooker in Baja so I decided to upgrade to the Instant Pot. I’m glad I did and it’s been fun finding and developing recipes.

A fancy make ahead, freezer to Instant Pot chicken and mushroom recipe for any night. 

Put all of the ingredients except the cheese in a freezer safe bag and freeze. Take it out the night before you want to cook it and let it thaw in the refrigerator overnight. Put everything except the cheese in the Instant Pot and cook for 4 hours on high or 8 hours on low. You’ll have moist rosemary garlic chicken with tons of mushrooms. Stir the creamy goat cheese (or cream cheese) into the hot chicken and it will be ready to serve alone or over pasta, quinoa or polenta. I used 4 ounces of chèvre with herbs so the overall fat content is low and the mushrooms are filling and a great source of fiber and vitamin D.

Fresh goat cheese is readily available from the rancheros and at the grocery stores. I understand that it will be available at the weekly Loreto CSA pick up sites as well this year. Any creamy cheese, would  work and the Loretan ranchers make a fabulous fresh chèvre with finally chopped peppers. I’ll use that for my next batch of Instant Pot chicken.

[lt_recipe name=”Instant Pot Chicken and Creamy Rosemary Mushrooms” servings=”4″ prep_time=”20 MINUTES ” cook_time=”4-8 HOURS ” difficulty=”Easy” summary=”A slow cooker recipe with rosemary and garlic chicken and creamy mushroom sauce to serve over pasta, polenta or quinoa. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/09/final-6-279×300.jpg” ingredients=”2 chicken breasts;1 pound baby portobello mushrooms, may substitute white mushrooms.;1 cup, chopped onions;1 tablespoon olive oil;2 gloves garlic, minced;1 tablespoons dried rosemary or two fresh rosemary sprigs;1 bay leaf;1 teaspoon sea salt;1/2 teaspoon black pepper ;3/4 cup chicken stock or water;;4 ounces chèvre, may substitute cream cheese;2 tablespoons fresh parsley ;” ]Remove chicken skin and dice chicken into 1 inch pieces. Salt and pepper the chicken. Clean and slice mushrooms. Dice onions and mince garlic. ;;If you are preparing this in advance as a freezer ready meal then combine all ingredients except the cheese and parsley and freeze until ready to cook.;;In you aren’t freezing this meal then take the extra time to sauté the onions and garlic until translucent, about 5 minutes, using the sauté Instant Pot function. Add chicken and cook for 5 minutes until slightly browned. If you don’t have a slow cooker with a sauté function then you can skip these steps. ;Add mushrooms and remaining seasonings. Add 3/4 cup of water. ;Seal the Instant Pot. Touch the slow cooker button and adjust the heat and time. Low setting for 6-8 hours or high setting for 4 hours of cooking. ;Before serving stir chèvre into the hot chicken and mushrooms until combined and a creamy sauce develops. Stir in fresh parsley. Serve alone or over polenta, rice, pasta or quinoa. [/lt_recipe]

Do you have an Instant Pot? Please share any of your Instant pot recipe links in the comments. I’m excited to use this in Baja for pinto beans, artichokes, tortilla soup, barbacoa beef, pork carnitas and…….

Endless possibilities!

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Instant Pot Chicken with Creamy Rosemary Mushrooms /MyBajaKitchen.com

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