The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker by Deborah Schneider

Search this book for Recipes »

  • How to roast fresh chiles (page 6)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: How to...; Vegetarian; Vegan
    • Ingredients: chiles
    show

  • How to toast dried chiles (page 8)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: How to...; Vegetarian; Vegan
    • Ingredients: dried chiles
    show
  • Chicken-tortilla soup

    Chicken-tortilla soup (page 16)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Soups; Mexican
    • Ingredients: guajillo chiles; tomatoes; tomatillos; white onions; carrots; Anaheim chiles; chicken thighs; chicken broth; Monterey Jack cheese; avocados; cilantro; limes; tortilla strips
    show

  • Beef and corn albóndigas soup (page 19)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Soups; Main course; Mexican
    • Ingredients: tomatoes; garlic; ground cumin; dried red pepper flakes; egg whites; cilantro; corn kernels; cotija cheese; ground beef; beef broth; chipotle chile powder; chicharron; limes; white onions; thick-cut bacon
    • Accompaniments: White rice (Arroz blanco)
    show

  • Turkey and corn albóndigas soup (page 20)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Soups; Main course; Mexican
    • Ingredients: tomatoes; garlic; ground cumin; dried red pepper flakes; egg whites; cilantro; corn kernels; cotija cheese; beef broth; chipotle chile powder; chicharron; limes; white onions; thick-cut bacon; ground dark turkey meat
    show

  • Chicken and corn albóndigas soup (page 20)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Soups; Main course; Mexican
    • Ingredients: tomatoes; garlic; ground cumin; dried red pepper flakes; egg whites; cilantro; corn kernels; cotija cheese; beef broth; chipotle chile powder; chicharron; limes; white onions; thick-cut bacon; ground chicken thighs
    show

  • Pinto bean soup with chorizo and fried tortillas (page 21)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Dips, spreads & salsas; Soups; Mexican
    • Ingredients: corn tortillas; Mexican chorizo sausages; dried pinto beans; thick-cut bacon; smoked pork hocks; garlic; California chiles; dried Mexican oregano; epazote; canned chipotle chiles in adobo sauce; canned diced tomatoes; poblano chiles; Mexican crema; tomatoes; white onions; jalapeño chiles; cilantro; limes
    show

  • Black bean soup (page 22)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Soups; Lunch; Main course; Mexican; Vegetarian
    • Ingredients: dried black beans; white onions; garlic; ground cumin; smoked paprika; dried Mexican oregano; bay leaves; guajillo chiles; dried red pepper flakes; canned fire-roasted tomatoes; epazote; sour cream; cilantro; green onions; chiles de árbol
    • Accompaniments: Pico de gallo; Habanero hot sauce 1 [tangy]
    show

  • Basic black beans (page 23)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    show

  • Chicken and lentil soup with greens (page 24)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Soups; Mexican
    • Ingredients: chicken thighs; celery; carrots; garlic; bay leaves; thyme; rosemary; green lentils; chicken broth; arugula
    show

  • Chicken enchilada soup (page 25)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Rice dishes; Soups; Mexican
    • Ingredients: chicken thighs; white onions; long grain rice; zucchini; chicken broth; California chiles; garlic; tomatoes; dried Mexican oregano; ground cumin; whole cloves; sour cream; green onions
    show

  • Chicken enchilada soup with corn (page 25)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Soups; Mexican
    • Ingredients: chicken thighs; white onions; long grain rice; zucchini; chicken broth; California chiles; garlic; tomatoes; dried Mexican oregano; ground cumin; whole cloves; sour cream; green onions; corn kernels
    show
  • Red posole with pork

    Red posole with pork (page 26)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: guajillo chiles; California chiles; garlic; ground cumin; black peppercorns; beef broth; pork bones; beef shank bones; canned white hominy; shredded cabbage; hot sauce; limes; cilantro; tortillas; chiles de árbol; dried oregano; smoked pork hocks; boneless pork shoulder
    show

  • Red posole with chicken (page 28)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: guajillo chiles; California chiles; garlic; ground cumin; black peppercorns; beef broth; pork bones; beef shank bones; canned white hominy; shredded cabbage; hot sauce; limes; cilantro; tortillas; chiles de árbol; dried oregano; smoked pork hocks; chicken thighs
    show

  • Potato and cheese soup with chipotle (page 29)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Soups; Mexican
    • Ingredients: white onions; tomatoes; red potatoes; chicken broth; canned chipotle chiles in adobo sauce; dried Mexican oregano; milk; cilantro; Chihuahua cheese; cotija cheese; green onions; Anaheim chiles
    show

  • Creamy mushroom soup with epazote (page 30)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Soups; Entertaining & parties; Mexican
    • Ingredients: dried porcini mushrooms; dried shitake mushrooms; white onions; celery; cremini mushrooms; white mushrooms; shitake mushrooms; chicken broth; epazote; heavy cream; poblano chiles
    show

  • Chicken mole (page 34)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Sauces for poultry; Main course; Cooking ahead; Mexican
    • Ingredients: chicken thighs; California chiles; corn tortillas; peanuts with skin; blanched almonds; sesame seeds; tomatoes; bananas; dried Mexican oregano; whole cloves; cinnamon sticks; black peppercorns; chicken broth; Mexican chocolate; pasilla chiles; red onions
    • Accompaniments: Cowboy pinto beans; White rice (Arroz blanco)
    show

  • Garlic-chile chicken (page 36)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: chicken thighs; chicken drumsticks; white onions; garlic; California chiles; tomatoes; dried Mexican oregano; chicken broth; whole cloves; canned chipotle chiles in adobo sauce
    show

  • Chicken barbacoa (page 37)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: tomatoes; fresh ginger; ground guajillo chillies; serrano chiles; chicken thighs; chicken broth; dark beer; tequila; apple cider vinegar; cilantro; corn tortillas; limes; white onions
    • Accompaniments: Basic black beans; Cowboy pinto beans; White rice (Arroz blanco)
    show

  • Chicken diabla tacos (page 38)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    show

  • Achiote chicken tacos (page 39)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Dips, spreads & salsas; Dressings & marinades; Sandwiches & burgers; Main course; Caribbean; Mexican
    • Ingredients: canned chipotle chiles in adobo sauce; garlic; achiote paste; oranges; limes; white vinegar; ground cumin; dried Mexican oregano; chicken thighs; green onions; tomatoes; cilantro; avocados; white onions; pepitas; tortillas
    • Accompaniments: Taco slaw; Basic black beans; Refried pinto beans
    show
  • Chicken sangria

    Chicken sangria (page 43)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Dressings & marinades; Sauces for poultry; Main course; Mexican; Spanish
    • Ingredients: fruity red wine; black peppercorns; coriander seeds; whole cloves; bay leaves; Ceylon cinnamon sticks; white onions; oranges; lemons; chicken thighs; chicken broth; pomegranate juice; raisins; green olives
    show

  • Chicken in ancho chile salsa (page 45)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Dips, spreads & salsas; Sauces for poultry; Main course; Mexican
    • Ingredients: ancho chiles; guajillo chiles; white onions; tomatoes; tomatillos; dried Mexican oregano; cilantro; tortillas; bony chicken pieces
    • Accompaniments: White rice (Arroz blanco)
    show

  • Chipotle-lime roasted chicken (page 46)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Main course; Mexican
    • Ingredients: whole chicken; garlic; canned chipotle chiles in adobo sauce; limes; cilantro
    • Accompaniments: Papas con crema y chiles
    show

  • Arroz con pollo (page 48)

    from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker The Essential Mexican Instant Pot Cookbook by Deborah Schneider

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Mexican
    • Ingredients: chicken broth; saffron threads; bony chicken pieces; dried red pepper flakes; white onions; garlic; Anaheim chiles; tomatoes; ground cumin; smoked paprika; bay leaves; long grain rice
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Beef and green chile stew with potatoes

    • TrishaCP on November 28, 2020

      Very good flavors and easy to pull together. I subbed Hatch chiles for the poblanos and jalapeño.

    • dc151 on June 07, 2021

      It was tasty and good. I changed to add 10 minutes of natural pressure as I wanted to ensure the meat didn't get tough.

  • Achiote chicken tacos

    • LMKeckler on June 28, 2022

      My family loved this. I will definitely make this recipe again. But I am not sure the step of browning added anything. I agree with another comment that the flavor seemed to be left on the bottom of the pot. The chicken thighs were falling apart and couldn’t be sliced, but the shredded chicken was great in tacos. I will reduce the cooking time by a couple of minutes next time.

    • dc151 on May 19, 2021

      I made this tonight- marinated an hour. The directions have you brown the chicken, then put it on a trivet to cook. I feel like all that flavor on the bottom of the pot goes to waste. Then, it calls for 15 minutes, which was too long and the thighs tasted a bit dried out. Ok flavor, not great. I made the salsa but forgot it in the fridge, I'm sure that didn't help. Not sure I would try this one again, or if I did, I'd make a braise out of it on the stovetop.

  • Green rice (Arroz verde)

    • mjes on August 31, 2021

      I've eaten my share of arroz rojo but this was my first foray into arroz verde - I fell in love. For my cooking choices, this is a much more versatile combination of flavors.

  • Wet beef, bean, and cheese burritos

    • heidimia on October 25, 2020

      Good recipe. Next time I'll use less (or no) cinnamon. This recipe also requires you to make several other stand alone recipes: Red Chile salsa, mexico city short ribs and ancho chile salsa (in addition to basic black beans). Plan ahead!

  • Tacos al pastor

    • dc151 on December 19, 2020

      I made this with leftover pork shoulder. I had to make my own achiote paste. It was a delicious way to eat up leftovers, and very quick since I only had to pan fry for a few minutes since the pork was already cooked through. Edited to add that since then, I've made it from scratch. One of my new favorites!

  • Oaxacan chileajo

    • dc151 on July 29, 2022

      This had a good depth of flavor, although it could’ve used a touch of acidity. I did not use all of the remaining cooking liquid into the Dutch oven. I used a cup to cook some white rice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0399582495
  • ISBN 13 9780399582493
  • Linked ISBNs
  • Published Oct 30 2018
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

This enticing collection of 75 original Mexican recipes for soups, tacos, burritos, tamales, beans, desserts, salsas, and more are all made in minutes, thanks to the Instant Pot's revolutionary cooking power. Award-winning Mexican chef and author Deborah Schneider includes all of her best tips and tricks, and dishes you'll want to make over and over again.

The best-selling Instant Pot--an electric, programmable pressure cooker--has quickly become one of the most popular kitchen appliances on the market.

Other cookbooks by this author