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Instant Pot Pollo Pibil Recipe
5 from 15 votes

Instant Pot Pollo Pibil Recipe

This Instant Pot Pollo Pibil recipe uses a bright marinade made from achiote paste, citrus juices, and spices to flavor bone-in chicken pieces. The chicken is browned then pressure cooked in its marinade until tender and infused with a blend of earthy, citrusy, and slightly spicy notes. Optional banana leaves can be used for traditional flavor and presentation.

Prep Time
10 mins
Cook Time
12 mins
Additional Time
20 mins
Total Time
42 mins
Servings: 8
Calories: 340 kcal
Course: Main Course
Cuisine: Mexican

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:
    Cup of Yum
  1. 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:
  1. Press the Saute Button on High. When hot, add oil, and heat until it is shimmering.
  2. 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:
  1. 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:
  1. Return the browned chicken to the Instant Pot.
  2. Pour the marinade over the chicken. (You can marinate the chicken for a few hours if you want a more intense flavor.)
  3. Seal the instant pot and pressure cook for 12 minutes. It will take extra time to build up the pressure.
  4. When the chicken has finished cooking, slow release for 10 minutes, then do a quick release.
  5. Serve with Mexican white rice and tortillas. This is also great with sliced cucumber and tomatoes.
Instructions If Using Banana Leaves
  1. If you can find banana leaves, wash them thoroughly then heat them on a large pan to soften them.
  2. 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.
  3. Add a slice of onion and fold the banana leaf over the chicken, fold the other ends over to make a package.
  4. Place in a large pan and cover with saran wrap. Marinate in the refrigerator overnight.
  5. Remove from the refrigerator and place on a trivet in the instant pot.
  6. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 340

% 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.