12 Best Mexican Instant Pot Recipes for Cinco de Mayo #sharpaspirant #cincodemayo2025
Recipes in this Video
Carnitas, meaning 'little meats' in Spanish, is a traditional Mexican dish that originated in the state of Michoacán. It is typically made by braising pork in its own fat until tender and then crisping it up. Carnitas are often served in tacos or burritos and are a staple in Mexican cuisine, celebrated for their rich flavor and versatility.
Ingredients
- ●pork shoulder
- ●orange juice
- ●lime juice
- ●garlic
- ●onion
- ●bay leaves
- ●cumin
- ●salt
- ●pepper
- ●lard
Instructions
- 1Cut the pork shoulder into large chunks.
- 2Season the pork with salt, pepper, cumin, and garlic.
- 3In a large pot, heat lard over medium heat.
- 4Add the pork chunks and sear until browned on all sides.
- 5Pour in the orange juice and lime juice, then add onion and bay leaves.
- 6Cover and simmer on low heat for several hours until the pork is tender.
- 7Remove the pork and shred it using two forks.
- 8Increase heat and reduce the cooking liquid until thickened.
- 9Return the shredded pork to the pot and mix well with the reduced liquid.
- 10Serve with tortillas, cilantro, and lime.
Ingredient Alternatives
pork shoulder
Healthier: pork tenderloin
Cheaper: pork butt
Pork tenderloin is leaner, while pork butt is often less expensive.
lard
Healthier: olive oil
Cheaper: vegetable oil
Olive oil is healthier, while vegetable oil can be more budget-friendly.
Techniques
Equipment
Also Known As
Mexican rice, also known as Spanish rice, is a staple side dish in Mexican cuisine, often served alongside beans, meats, and salsas. Its vibrant color and flavor come from the use of tomatoes and spices, making it a popular accompaniment to many meals. The dish has roots in traditional Mexican cooking, influenced by Spanish culinary practices, and is commonly found in households and restaurants across Mexico and beyond.
Ingredients
- ●long-grain rice
- ●tomato sauce
- ●onion
- ●garlic
- ●vegetable broth
- ●peas
- ●carrots
- ●corn
- ●cumin
- ●salt
- ●pepper
- ●cilantro
Instructions
- 1Rinse the rice under cold water until the water runs clear.
- 2In a large skillet, heat oil over medium heat and sauté chopped onion and garlic until translucent.
- 3Add the rinsed rice to the skillet and toast for a few minutes until lightly golden.
- 4Stir in the tomato sauce, vegetable broth, cumin, salt, and pepper.
- 5Bring the mixture to a boil, then reduce heat to low and cover.
- 6Simmer for about 20 minutes or until the rice is cooked and liquid is absorbed.
- 7Fluff the rice with a fork and stir in peas, carrots, and corn.
- 8Cover and let it sit for an additional 5 minutes to heat the vegetables.
- 9Garnish with chopped cilantro before serving.
Ingredient Alternatives
long-grain rice
Healthier: brown rice
Cheaper: white rice
Brown rice is more nutritious, while white rice is often less expensive.
vegetable broth
Healthier: homemade vegetable broth
Cheaper: water
Homemade broth is healthier, while water is a budget-friendly option.
peas
Healthier: green beans
Cheaper: frozen peas
Green beans are nutritious, while frozen peas are often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb ground beef
- ●1 cup onion, chopped
- ●2 cloves garlic, minced
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) corn, drained
- ●1 can (10 oz) diced tomatoes with green chilies
- ●1 cup salsa
- ●1 cup long-grain white rice
- ●2 cups beef broth
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 cup shredded cheddar cheese
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1Set the Instant Pot to 'Sauté' mode. Add the ground beef, onion, and garlic. Cook until the beef is browned, about 5-7 minutes. Drain excess fat if necessary.
- 2Add the black beans, corn, diced tomatoes, salsa, rice, beef broth, cumin, chili powder, salt, and black pepper to the pot. Stir well to combine all ingredients.
- 3Close the lid of the Instant Pot and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' and set the timer for 10 minutes on high pressure.
- 4Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- 5Open the lid and stir the casserole. If the mixture is too liquidy, you can set the Instant Pot to 'Sauté' mode and cook for a few more minutes to thicken it up.
- 6Sprinkle the shredded cheddar cheese on top of the casserole. Close the lid for a few minutes to allow the cheese to melt.
- 7Garnish with fresh cilantro before serving.
- 8Serve hot and enjoy your Instant Pot Mexican Casserole!
Equipment
Ingredients
- ●3 lbs beef chuck roast
- ●2 tbsp olive oil
- ●1 large onion, chopped
- ●4 cloves garlic, minced
- ●2 cups beef broth
- ●1/4 cup chipotle peppers in adobo sauce, chopped
- ●1 tbsp ground cumin
- ●1 tbsp smoked paprika
- ●1 tsp dried oregano
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp lime juice
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1Heat olive oil in a large skillet over medium-high heat.
- 2Season the beef chuck roast with salt and pepper, then sear it in the skillet until browned on all sides, about 4-5 minutes per side.
- 3Remove the beef from the skillet and set aside.
- 4In the same skillet, add chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- 5Add the chipotle peppers, cumin, smoked paprika, and oregano to the skillet, stirring to combine.
- 6Pour in the beef broth and bring the mixture to a simmer.
- 7Return the seared beef to the skillet, cover, and reduce heat to low.
- 8Let the beef cook for 3-4 hours, or until it is tender and easily shreds with a fork.
- 9Once cooked, remove the beef from the skillet and shred it using two forks.
- 10Stir in lime juice and chopped cilantro into the sauce, then return the shredded beef to the skillet, mixing well.
Equipment
Ingredients
- ●1 lb ground beef
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) corn, drained
- ●1 can (10 oz) diced tomatoes with green chilies
- ●1 packet taco seasoning
- ●1 cup shredded cheddar cheese
- ●1 cup crushed tortilla chips
- ●1 cup sour cream
- ●1 package (8 oz) refrigerated crescent roll dough
- ●1/2 cup chopped green onions
Instructions
- 1Set the Instant Pot to 'Sauté' mode and brown the ground beef until fully cooked. Drain excess fat.
- 2Add the black beans, corn, diced tomatoes with green chilies, and taco seasoning to the pot. Stir to combine.
- 3Press 'Cancel' to stop the sautéing. Close the lid and set the Instant Pot to 'Manual' mode for 5 minutes.
- 4Once the cooking time is complete, perform a quick release of the pressure.
- 5Open the lid and stir the mixture. Layer the shredded cheddar cheese on top.
- 6Unroll the crescent roll dough and place it over the cheese, pinching the seams to seal.
- 7Close the lid again and set the Instant Pot to 'Manual' mode for another 10 minutes.
- 8After the cooking time, allow for a natural release for 5 minutes, then quick release any remaining pressure.
- 9Carefully remove the lid and let the taco pie cool for a few minutes before serving.
- 10Top with crushed tortilla chips, sour cream, and chopped green onions before serving.
Equipment
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