Mexican Hot Pot Recipes

21 BEST MEXICAN INSTANT POT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mexican Instant Pot recipe in 30 minutes or less!

MEXICAN SUPPER POT

Steps:

• Heat the oil in a medium saucepan until hot, tip in the onion and let it sizzle and turn golden (4-5 minutes) as you stir occasionally. Add the mince and cook until it's no longer pink, stirring to break it up and scraping the bottom of the pan so it doesn't stick. If it does, add a splash of oil.
• Tip the tomatoes into the mince, then fill the can with water and pour this in. Add the tomato purée, give it all a good stir and let it come to the boil. Simmer, covered, for 25 minutes to cook the mince through.
• Stir in the rice from both packets and let it heat through gently, then stir in the parsley. Serve with tortilla chips.

MEXICAN HOT POT

Steps:

• Brown meat in hot oil in a dutch oven.
• Add onions and saute until tender.
• Add remaining ingredients and simmer uncovered for 11/2 hours.

MEXICAN HOT POT

Steps:

• Preheat the oven to 200°C.
• In a roasting/baking tray, add the diced onions, bell pepper, tomatoes, jalapeno and garlic. Drizzle with olive oil, season with salt and mix well to coat. Roast in the oven for 35-40 minutes till the veggies are lightly roasted and soft. Remove and cool lightly.
• Remove the peel of the garlic and add all the roasted veggies to a blender. Add the crushed tomatoes and blend well.
• In a large stock, add the blended mixture along with chicken stock. Then add the paprika, cumin and oregano. Taste and season with salt if necessary. Bring to boil and then simmer covered for 15 minutes.
• Add the chicken pieces and cook on high heat till the chicken is tender and cooked through. This should take only about 5 minutes as the chicken pieces are finely sliced.
• Meanwhile prepare all the toppings.
• To make the avocado crema, blend the avocado, yoghurt, garlic, salt and lemon juice till you get a smooth consistency. (Makes an excellent dip with nachos or any other crisps).
• To serve, lay out the chicken broth, toppings and avocado cream. Let each person assemble their bowl based on preferences.

MEXICAN BEAN HOTPOT

Steps:

• Peel and crush the garlic; peel and slice the onion and carrot; deseed and dice the red capsicum; coarsely chop the bacon by cutting with kitchen scissors.
• Heat the oil in a large, deep pan, preferably non-stick; add the onion and bacon and sauté for 5 minutes; add the carrot, garlic and red capsicum and sauté for a further 5 minutes.
• Add the kidney beans and the can juices to the pan, stir in the tomatoes, cumin and chilli sauce, and season to taste with salt and black pepper; and bring the mixture to the boil.
• Reduce the heat and simmer for about 40 minutes, or until the liquid has thickened; garnish with chopped fresh coriander and serve hot. if the liquid starts to thicken too quickly, reduce the heat slightly and stir in a little boiling water or a little wine (at room temperature).

MEXICAN HOTS

Steps:

• Mix all ingredients.
• form into your hamburger patties, or meatloaf (it's your choice).