Achiote chicken tacos from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker (page 39) by Deborah Schneider

  • green onions
  • avocados
  • canned chipotle chiles in adobo sauce
  • ground cumin
  • chicken thighs
  • cilantro
  • garlic
  • achiote paste
  • oranges
  • limes
  • white vinegar
  • tomatoes
  • white onions
  • pepitas
  • dried Mexican oregano
  • tortillas
  • EYB Comments

    Allow to marinate for at least 1 hour, or up to overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 1 hour, or up to overnight.

  • 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.

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