Stretch your meal prep further by transforming shredded Instant Pot chicken into a spicy Mexican pizza—ready in minutes. It’s budget-friendly, packed with flavor, and perfect for busy weeknights.

Turmeric, along with other aromatic spices like ginger, cumin, and curry powder, lend delicious flavor to this hearty one-pot ...

From homemade tortillas to pozole, birria, and horchata, this is our biggest, best collection of Mexican recipes.

Dinner in 10 minutes? Oh yeah—and it’s a Mexican Pizza. In this ultra-fast, budget-friendly recipe, I’ll show you how to turn your meal-prepped Instant Pot chicken into a crispy, cheesy ...

Instant Pot Salsa Chicken Instant Pot Salsa Chicken. Photo credit: Upstate Ramblings. This three-ingredient miracle worker gives you versatile, flavorful protein for Taco Tuesday with almost zero ...

Get the Recipe: Taco Bell Mexican Pizza. Instant Pot Fish Tacos with Tilapia Instant Pot Fish Tacos with Tilapia. Photo credit: Upstate Ramblings. Introduce a lighter option to taco night with these ...

Put the chicken in a large pot and cover with water. Turn the heat to a low simmer, leave it for an hour and a half or until the chicken has just cooked through. You don’t want to overcook the chicken ...

Alternatively, stick an instant-read thermometer into the thickest part of the thickest piece of chicken. The chicken is done when it registers 165° F (73.8° C).

Boneless chicken breasts would also work; just cook for less time. You can also use boneless skinless chicken thighs instead of breasts. Regular diced tomatoes with green chiles instead of ...

Add chicken, then coconut milk and stir to combine. Select ‘manual’ and set time to 7 minutes. When finished cooking, let it release naturally for 10 minutes, then remove the lid.