Cooked - Instant Pot Pollo Loco Mexican Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Pollo Loco Mexican Chicken

4.0

1 ¼ pounds boneless, skinless chicken thighs or breasts

1 Tbsp olive oil

1 tsp kosher salt

1 tsp garlic powder

1 tsp black pepper

½ tsp dried oregano

1 tsp turmeric

2 Tbsp minced dry onion

2 ¼ cup chicken broth

1 ½ cups converted/parboiled rice

1 heaping cup of sliced carrots

⅓ cup white queso dip (optional)

Cut your chicken across the grain into strips. Then cut it into cubes. Discard excess fat. I find this easier to do when the chicken is partially frozen.
Add the chicken, olive oil, salt, garlic powder, pepper, oregano, turmeric, dry onion into Instant Pot. Stir to coat the chicken in the oil and seasonings.
Pour the broth into the pot. Sprinkle the rice into the pot. Dump the carrots on top.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir in the queso dip. Scoop onto plates and serve.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 121 weeks ago

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