Description
Instant Pot Pollo Pibil is a traditional Mexican Yucatecan dish featuring richly marinated chicken cooked to tender perfection with achiote paste, citrus juices, and aromatic spices. This recipe uses the Instant Pot to speed up cooking while retaining deep, authentic flavors. The chicken is sauteed, pressure cooked in a vibrant marinade, and optionally wrapped in banana leaves for an extra layer of fragrance, making it a perfect weeknight dinner served alongside Mexican white rice and warm tortillas.
Ingredients
Marinade Ingredients
- 3-1/2 ounces (100 grams) achiote paste
- 1 cup orange juice
- 1/4 cup lime juice
- 1 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1/8 teaspoon ground cloves
- 2 roma tomatoes, sliced
- ½ white onion, chopped
- 1 teaspoon minced garlic (or 2 cloves)
- 1 seeded and diced habanero pepper (optional)
Chicken and Additional Ingredients
- 3 pounds bone-in chicken pieces or 4 whole legs/thighs
- Oil for sauteing (about 2 tablespoons)
- Banana leaves (optional, for wrapping)
- About 1/4 cup chicken broth (for deglazing)
Instructions
- Make The Marinade: Place achiote paste, orange juice, lime juice, Mexican oregano, cumin, cloves, chopped onion, sliced roma tomatoes, minced garlic, and optional habanero pepper in a blender. Blend until the mixture is smooth and well combined.
- Brown The Chicken: Press the Saute button on the Instant Pot and set it to High. Once hot, add oil and heat until shimmering. Add the chicken pieces skin side down (or wrapped in banana leaves as per the alternative method). Cook each side for 2 to 3 minutes until nicely browned, then remove and set aside.
- Deglaze The Pot: Pour about 1/4 cup chicken broth into the Instant Pot. Use a wooden spoon to scrape the bottom of the pot, loosening any browned bits to prevent burning during pressure cooking.
- Pressure Cook The Chicken: Return the browned chicken to the Instant Pot. Pour the prepared marinade evenly over the chicken. Seal the Instant Pot lid and set it to pressure cook for 12 minutes. Note that the pot will take some extra time to build pressure before cooking begins.
- Release Pressure: Once cooking is complete, allow a natural slow release for 10 minutes, then perform a quick release to release any remaining pressure.
- Serve: Carefully remove the chicken and serve it hot with Mexican white rice, warm tortillas, and optionally sliced cucumbers and tomatoes for a fresh side.
- Optional Banana Leaf Method: Thoroughly wash banana leaves and heat them on a large pan to soften. Cut into large pieces that can wrap each chicken portion. Brush chicken with the marinade, place on a banana leaf piece, add a slice of onion, and fold to make a secure package. Place packages in a large pan, cover with plastic wrap, and refrigerate overnight to marinate. When ready, place the wrapped chicken on a trivet inside the Instant Pot, add 1/2 cup water to the bottom of the pot, cover with the lid, and cook using the same pressure cook instructions above.
Notes
- Marinating the chicken for a few hours or overnight enhances the flavors significantly.
- If using the banana leaf method, soaking and softening the leaves are essential to prevent tearing.
- Adjust the habanero amount according to your spice preference, or omit it for milder flavor.
- Serve the pollo pibil with traditional Mexican sides like white rice and tortillas to complete the meal.
- If you do not have chicken broth, water can be used for deglazing, though broth adds more flavor.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
