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

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

by Deborah Schneider


$17.99 $19.99 Save 10% Current price is $17.99, Original price is $19.99. You Save 10%.
View All Available Formats & Editions
Choose Expedited Shipping at checkout for guaranteed delivery by Wednesday, October 23


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: 9780399582493
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/30/2018
Pages: 192
Sales rank: 167,802
Product dimensions: 8.23(w) x 9.30(h) x 0.81(d)

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 PuertaAmor 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


Excerpted from "The Essential Mexican Instant Pot Cookbook"
by .
Copyright © 2018 Deborah Schneider.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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


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


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


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

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews