Pollo en Salsa
Chopped pepper, onion and tomato and set aside. Turn on Instant Pot in sauteed setting for 8 minutes. Add a little bit of olive oil and add, onion, garlic, tomato, bell pepper, cumin, oregano salt…
- Prep
- 10 min
- Cook
- 24 min
- Total
- 34 min
- Servings
- 4
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Chopped pepper, onion and tomato and set aside
Chopped pepper, onion and tomato and set aside. Turn on Instant Pot in sauteed setting for 8 minutes. Add a little bit of olive oil and add, onion, garlic, tomato, bell pepper, cumin, oregano salt and pepper and sauteed for 4 minutes.
Add the chicken and cook for
Add the chicken and cook for 2 minutes on each side often, mixing often. Add the chicken stock , cover and set the pressure cooker on high for 20 minutes. When done release the pressure and if need it, add a little bit more salt. I like to serve it with some of the juice over rice and beans.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 2 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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