Remixed from “Slow-Cooked Anaervent Taco-Studded Chicken Thighs with Corn Tortillas and Salsa Verde” — View Original

Mexican recipe

Instant Pot Taco-Studded Chicken Thighs with Corn Tortillas

Name: Instant Pot Taco-Studded Chicken Thighs with Corn Tortillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 bone-in chicken thighs, skin on; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/2 cup low-sodium chicken broth; 1/2 cup salsa verde; 1 cup corn kernels (fresh or frozen); 8 small corn tortillas; 1/2 cup chopped fresh cilantro; 1 lime, cut into wedges; Salt and black pepper to taste

A quick Instant Pot remix of the slow-cooked taco thighs. Intensified spices, bright cilantro, and a tangy lime finish pair with corn tortillas and salsa verde for a complete lunch or dinner in one pot. Uses same flavors with faster pressure-cooked tenderness.

Remix request: “This recipe but with an instant pot”

Total time

30 min

Prep

10 min

Cook

20 min

Serves

Instant PotMexican-inspiredOne-pot mealChili + citrusWeeknight dinner

Chef’s Pro Tips

For extra texture, broil finished tacos 2 minutes to lightly char edges.
If corn is frozen, add 1–2 minutes to pressure time or use quick sauté to heat through.
Balance acidity with an extra lime wedge at table.

Serving Suggestions

Serve with a light green salad or steamed beans to round out the plate; add avocado slices for richness.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stove or in the microwave until steaming.

Nutrition

Estimated, per serving

calories: 520kcal
protein: 38g
carbs: 46g
fat: 18g

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