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

by Deborah Schneider

Overview

The vibrant flavors of Mexican food are celebrated in this enticing collection of 75 fresh and authentic recipes for soups, tacos, burritos, tamales, beans, salsas, desserts, all ready in minutes, thanks to the Instant Pot's revolutionary cooking power.

The best-selling Instant Pot—an electric, programmable pressure cooker—has quickly become one of the most popular kitchen appliances on the market for its hands-off and speedy-fast cooking abilities. The Essential Mexican Instant Pot Cookbook harnesses this revolutionary techonology to create straightforward, streamlined, and delicious recipes for Mexican favorites such as hearty posole soup, sizzling steak fajitas, tender carnitas tacos, cheesy enchiladas, stuffed tamales, classic refried beans, salsas galore, flan, churro bread pudding, and much more. 

This complete guide to Mexican cooking with your Instant Pot is authored by Chef Deborah Schneider, a James Beard Award-nominated author and chef/owner of six Mexican restaurants, and includes all of her best tips and tricks, as well as the authentic dishes you'll want to make over and over again.

Product Details

ISBN-13:	9780399582509
Publisher:	Clarkson Potter/Ten Speed
Publication date:	10/30/2018
Sold by:	Random House
Format:	eBook
Pages:	192
Sales rank:	698,418
File size:	160 MB
Note:	This product may take a few minutes to download.

About the Author

Deborah Schneider is the executive chef/partner of SOL Cocina in Newport Beach, CA, and was dubbed “the reigning queen of San Diego chefs” by Bon Appétit. She is the author of the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; Amor y Tacos; ¡Baja! Cooking on the Edge, which was one of Food & Wine’s Best of the Best of 2006; and is the coauthor of Williams-Sonoma’s Essentials of Latin Cooking.

Read an Excerpt

INTRODUCTION 

In this book, it is my great pleasure to bring one of the world’s oldest cuisines to the modern cooking system that has already transformed home cooking: the Instant Pot. 

Whether you’re new to Mexican cooking or looking for your favorite dishes, in each chapter you’ll find authentic Mexican recipes made using traditional ingredients, with techniques and methods adapted to make the best use of the Instant Pot.

The stars of authentic Mexican cooking are slow-cooked braises and stews, which form the basis for many other dishes, from tacos to tamales to burritos. The Instant Pot dramatically speeds up the cooking process, transforming what used to take hours of work into delicious results in less than an hour. 

Another frequently used technique in Mexican cooking is quick, high-heat reduction to intensify flavors. The Instant Pot will fry, simmer, and reduce—and even make refried beans. It takes the guesswork out of tamales and cuts the cooking time in half. And the essential Mexican salsas come together in mere minutes. These are just a few of the ways the Instant Pot will bring great Mexican food to your table.

Even with forty-plus years of professional cooking experience, I find the possibilities of the Instant Pot exciting and eye-opening. I quickly became proficient at using my Instant Pots, which now have a permanent spot on my kitchen counter. I would take them to a desert island (hopefully, a lush tropical one, with lots of chiles).

The Instant Pot is the perfect convenience for people who live in the fast lane. Instead of relying on convenience foods, which really don’t save time (and are made with who-knows-what), in minutes you can create a healthful, delicious Mexican meal made with quality ingredients that you control. With a little planning, you can keep your freezer stocked with the basics for a feast: broths, sauces and salsas, beans and soups, and savory main dishes.

The Instant Pot is remarkably versatile and fast—with delicious results. Use it to make soups, beans, and stews; cook rice and vegetables; steam tamales; and even bake cakes. It serves as a warming unit (which comes in handy if your family eats at different times) or a buffet server, and it’s smart enough to cook a dish for the correct amount of time and then keep it warm until you are ready to sit down for dinner. 

Once you learn the different features of your Instant Pot, cooking will be so much easier. The pot’s preprogrammed functions and timer mind the cooking for you. No need to fuss over settings or adjust burners. Just press a few buttons and go! 

So let’s fire it up and make something amazing!

- Deb

Table of Contents

Introduction 1

Getting to Know the Instant Pot 2

Pot Thoughts: Deb's Hacks and Tips 4

Essential Kitchen Tools 5

Guide to Mexican Chiles 6

Mexican Ingredients 9

Chapter 1 Soups

Chicken-Tortilla Soup 16

Beef and Corn Albóndigas Soup 19

Pinto Bean Soup with Chorizo and Fried Tortillas 21

Black Bean Soup 22

Chicken and Lentil Soup with Greens 24

Chicken Enchilada Soup 25

Red Posole with Pork 26

Potato and Cheese Soup with Chipotle 29

Creamy Mushroom Soup with Epazote 30

Chapter 2 Poultry

Chicken Mole 34

Garlic-Chile Chicken 36

Chicken Barbacoa 37

Chicken Diabla Tacos 38

Achiote Chicken Tacos 39

Chicken Sangria 43

Chicken in Ancho Chile Salsa 45

Chipotle-Lime Roasted Chicken 46

Arroz con Pollo 48

Tequila-Brined Turkey 50

Duck Leg "Canarditas" with Blackberry-Mezcal Salsa 52

Enchiladas

Chicken and Cheese Enchiladas with Salsa Verde 56

Four-Cheese Enchiladas with Two Salsas 57

Beef and Bean Enchiladas 58

Mushroom Enchiladas with Cheesy Chipotle Sauce 59

Chapter 3 Beef & Pork

Mexico City Short Ribs with Poblano Chiles 62

Red Chile Beef Stew 63

Steak Fajitas with Chimichurri 65

Mexican Meat Loaf 67

Pork and Longaniza Stew with Beans and Kale 69

Beef Machaca Tacos 70

Carnitas 73

Chile Verde 75

Pork Albóndigas in Green Sauce with Chicharrón 76

Cochinita Pibil 79

Pork Belly with Agave-Chipotle Claze 80

Chorizo, Black Bean, and Sweet Potato Tacos 82

Tacos al Pastor 85

Oaxacan Chileajo 86

Beer-Braised Chipotle Beef with Vegetables 88

Beef and Green Chile Stew with Potatoes 91

Tamales

Basic Tamales 94

Spicy Black Bean Tamales 96

Traditional Fillings for Tamales 97

Chapter 4 Vegetarian

Green Chile Mac'n'Cheese 100

Texas Queso Fundido 103

Corn Esquites 105

Rice-Stuffed Chiles in Spicy Tomato Sauce 106

Papas con Crema y Chiles 109

Mushroom "Quesotacos" with Epazote 110

Papas con Tomates y Jalapeños 112

Plantains with Chiles, Lime, and Peanuts 113

Nopales Salad 114

Burritos

Basic Beef Burritos 118

Carnitas Burritos 119

Wet Beef, Bean, and Cheese Burritos 120

California Fajita Burritos 121

Chapter 5 Rice & Beans

Refried Pinto Beans 124

Arroz Rojo (Red Rice) 127

Cowboy Pinto Beans 129

Arroz Verde (Green Rice) 131

Rice with Seafood 132

Arroz Blanco (White Rice) 134

Quinoa con Pasas 135

Chapter 6 Essentials

Pico de Gallo 139

Salsa Verde 140

Red Chile Salsa 141

Tomatillo-Chipotle Salsa 142

Fresh Tomatillo Salsa 143

Habanero Hot Sauce #1 and #2 144

Ancho Chile Salsa 146

Cheesy Chipotle Sauce 147

Pickled Jalapeños and Carrots 149

Avocado-Tomatillo Sauce 150

Cuacamole 150

Taco Slaw 151

Salsa Ranchera 152

Chipotle and Garlic Salsa 153

Uno-Dos-Tres Shredded Chicken and Broth 154

Uno-Dos-Tres Shredded Beef and Broth 156

Corn Tortillas 158

Chapter 7 Desserts

Flan 162

Arroz con Leche 165

Chocolate Tamales 167

Churro Bread Pudding 170

Upside-Down Mango-Coconut Cake 172

Blondie Cake

Cooking Charts 176

Acknowledgments 181

About the Author 182

Index 183