Instant Pot Pollo Pibil Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Additional Time
20 mins
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Total Time
42 mins
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Servings
8
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Calories
340 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Pollo Pibil Recipe
Description
Instant Pot Pollo Pibil is prepared by blending a marinade of achiote paste, orange and lime juices, Mexican oregano, cumin, ground cloves, fresh garlic, tomatoes, onion, and optionally a diced habanero pepper for heat. The chicken pieces are browned on both sides using the sauté function of the Instant Pot to create flavor and color. After deglazing with chicken broth to lift any browned bits, the marinade is poured over the chicken before sealing the pot and pressure cooking.
The pressure cooking tenderizes the chicken and merges the tangy citrus and warm, earthy spices of the achiote marinade, yielding a richly flavored poultry dish. The optional habanero adds a noticeable heat, so it can be omitted for a milder taste. Using banana leaves during cooking adds a subtle earthiness and helps keep the meat moist if available.
This dish can be served as a main course with rice, tortillas, or simple sides. It offers the vibrant flavors characteristic of traditional Pollo Pibil, especially when marinated for several hours beforehand to deepen the taste. Leftovers store well in an airtight container in the refrigerator up to 7 days or can be frozen for up to 3 months for convenient future meals.
Ingredients
Marinade Ingredients
- 3-1/2 ounces (100 grams) achiote paste
- 1 cup orange juice
- 1/4 cup lime juice
- 1 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1/8 teaspoon cloves ground
- 2 Roma tomatoes sliced
- ½ white onion chopped
- 1 teaspoon garlic or 2 cloves, minced
- 1 eeded and diced habanero pepper (optional)
Chicken
- 3 pounds bone-in chicken pieces or 4 whole legs or thighs
- 1 teaspoon garlic or 2 cloves, minced
- banana leaves (optional)
Instructions
Make The Marinade:
- Place the achiote, orange juice, oregano, lime juice, cumin, cloves, onion, tomato and garlic in the blender. If you are using the habanero, place it in the blender, too. Blend till smooth.
Brown The Chicken:
- Press the Saute Button on High. When hot, add oil, and heat until it is shimmering.
- Add the chicken pieces, skin side down, in the instant pot, or if using the banana leaves, follow the directions below. Cook 2 to 3 minutes, and then turn to brown the other side for about 2 minutes. Remove the chicken and set aside.
Deglaze The Pot:
- Pour about a 1/4 cup of chicken broth in the Instant Pot and using a wooden spoon, scrape the bottom of the pot to remove the bits of food that might be stuck to the bottom.
Pressure Cook The Chicken:
- Return the browned chicken to the Instant Pot.
- Pour the marinade over the chicken. (You can marinate the chicken for a few hours if you want a more intense flavor.)
- Seal the instant pot and pressure cook for 12 minutes. It will take extra time to build up the pressure.
- When the chicken has finished cooking, slow release for 10 minutes, then do a quick release.
- Serve with Mexican white rice and tortillas. This is also great with sliced cucumber and tomatoes.
Instructions If Using Banana Leaves
- If you can find banana leaves, wash them thoroughly then heat them on a large pan to soften them.
- Cut them into large pieces - large enough to wrap a piece of chicken.Brush the chicken with the marinade and place in the banana leaf.
- Add a slice of onion and fold the banana leaf over the chicken, fold the other ends over to make a package.
- Place in a large pan and cover with saran wrap. Marinate in the refrigerator overnight.
- Remove from the refrigerator and place on a trivet in the instant pot.
- Add a half cup of water to the bottom of the pot and place the lid on the pot. Cook according to directions above.
Notes
- Add habanero to the marinade if you prefer a spicy dish; omit for milder flavor.
- Marinate chicken for a few hours when possible to intensify the flavor before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 113mg | 5% |
| Potassium | 423mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 21mg | 23% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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