InstaPot Chicken Chilaquiles

We make this dish regularly and it is just as good in the winter as it is in the summer. Lately, we’ve been using Beanitos in place of tortilla chips and it is just as good.



Chicken Chilaquiles

Course Main Course
Cuisine Mexican
Servings 4 people


  • 2 cup Chicken cooked
  • 1 bunch Cilantro
  • 1 bunch Green onions
  • 1 Lime wedges
  • 1-2 green peppers diced
  • 1 28- oz. can Tomatoes fire roasted
  • 1 tbsp Lime juice
  • 1/4 tsp Kosher salt
  • 2 tbsp Oil
  • 1 tsp Cumin ground
  • shredded cheese quesadilla, Monterey Jack and cheddar are all good options.


  • In your InstaPot add the oil, chicken, cumin, garlic, paprika, salt and chicken broth. Set the venting knob to Sealing Position. Set to Poultry for 10 minutes.
  • While the chicken is cooking, dice the onion and green pepper.
  • When the chicken has finished cooking, quick release the pressure by carefully move the venting knob from Sealing Position to Venting Position.
  • Remove the chicken.
  • Add the tomatoes, onion, green pepper and green onions to the pot. Turn to saute for 10-15 minutes.
  • Use an immersion stick blender and blend the mixture. Bring to a boil.
  • Shred the chicken and add back to the pot.
  • Cover and put on keep warm until ready to serve.
Tried this recipe?Let us know how it was!

Tandoori Chicken



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Tandoori Chicken
Let's be honest. We LOVE British Indian Cuisine. J found an amazing cookbook from The Curry Guy and we cook our way through the book regularly. With a few modifications, even our toddler loves this dish. It's best on a grill but we've made it on the stove and in the oven with similar results. 
  1. Using a sharp knife, make three slits in each chicken if leaving whole, if you're going the kabob method, dice up the chicken into 1-inch cubes.
  2. Squeeze the lemon juice all over the chicken thighs and sprinkle with the salt and let sit while you make the marinade.
  3. Place all the marinade ingredients in a food processor and blend to a fine paste. Cover the chicken pieces with the marinade and rub it with your hands deep into the flesh of the chicken. We often stick the chicken and the marinade into a ziptop bag and let marinate for a few hours up to overnight in the refrigerator. You can let it marinate for up to 48 hours, the longer the better!
  4. When ready to cook, either preheat your cast iron skillet or preheat your grill. An important note from the Curry Guy that is good for all things grill related: "You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot."
  5. Cook the tandoori chicken turning occasionally until the chicken is cooked through and the edges are blackened.
Recipe Notes

I love this dish and everything else The Curry Guy comes up with. He never lets us down!