Instant Pot Achiote Chicken – Bold Flavors in Minutes

Enjoy a flavorful Instant Pot Achiote Chicken that's both quick and easy, perfect for any weeknight meal.

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Prep Time 10

Cook Time 32

Pressure Release Time 10

Total Time 42

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

3 tablespoons Achiote Paste Adds a unique rich flavor and vibrant color to the chicken.
1/2 cup Orange Juice Brings sweetness and acidity to the marinade; substitute with lime juice if needed.
1 tablespoon Lime Juice Enhances the freshness and tanginess of the dish.
1 teaspoon Mexican Oregano Infuses a distinct herbaceous flavor; use regular oregano if Mexican is unavailable.
1 teaspoon Cumin Provides warm and earthy undertones.
1/4 teaspoon Ground Cloves Adds subtle sweetness and complexity; can omit if not on hand.
2 medium Roma Tomatoes Offers freshness and slight acidity; feel free to use canned if fresh are out of season.
1 medium White Onion Adds natural sweetness.
2 cloves Minced Garlic Essential for an aromatic bite; replace with garlic powder if needed.
1 whole Habanero Pepper For a spicy kick; adjust or omit based on your heat preference.

For the Chicken

4 pieces Bone-In Chicken Pieces Main protein that results in tender and juicy meat; ensure to use bone-in for best flavor.

Optional Ingredients

2 leaves Banana Leaves Traditionally used for extra flavor; omit if unavailable.

Equipment

Instant Pot

Method

Step-by-Step Instructions

Blend the achiote paste, orange juice, lime juice, oregano, cumin, ground cloves, onion, Roma tomatoes, and minced garlic in a blender until smooth.
Select the sauté function on your Instant Pot, heat a tablespoon of oil, and brown the chicken pieces skin-side down for 2-3 minutes on each side until golden.
Pour in 1/4 cup of chicken broth to deglaze the pot, scraping any browned bits off the bottom.
Return the browned chicken to the Instant Pot and pour the marinade over the top. Secure the lid and set to high pressure for 12 minutes.
Allow the Instant Pot to slow-release pressure for 10 minutes, then perform a quick release for any remaining steam.
Plate the chicken alongside Mexican white rice and warm tortillas. Serve with sliced cucumbers and tomatoes for a colorful presentation.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 8gProtein: 28gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 350mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

For best flavor, marinate the chicken for a few hours or overnight. Adjust heat level by modifying habanero pepper amount.

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