Instant Pot Chicken Filled Arepas (Gluten Free)

Have I got a fun recipe for you guys today – luscious Chicken Filled Arepas, a delicious Latin American specialty combined with the technology and speed of the Instant Pot. Tender chicken surrounded by amazing corn cakes. Garnish with your favorites and create a meal your family will love!

📝 Ingredients

• 2 cups (473ml) masarepa (specialty Arepa flour such as P.A.N. Harina Blanca, a very finely ground corn flour that is gluten free)
• Zest of 1 lime
• 2-3/4 cups (651ml) warm water
• 1 tsp salt, or to taste
• 2 tbsp (28g) butter
• 2 tbsp (25g) vegetable oil
• Crumbled queso fresco, cotija, or ricotta salata
• Salsa, Avocado slices, Chopped green onions, cilantro
• 2 tsp chili powder
• 1 tsp kosher or fine sea salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• 2 lb (907g) boneless, skinless chicken breasts or thighs (not frozen)
• 1/2 cup (130g) homemade or store-bought salsa, optional

👨‍🍳 Instructions

1. 1Preheat the oven to 350°F (177°C).
2. 2Cook the Chicken: Place a trivet in the...: Cook the Chicken: Place a trivet in the bottom of the inner pot of your Instant Pot or electric pressure cooker and add 1 cup water.
3. 3In a small bowl combine all the seasonings....: In a small bowl combine all the seasonings. Sprinkle both sides of the chicken pieces with the seasoning mixture. Place the chicken in a single layer on the trivet.
4. 4Lock the lid on the pot, press Manual...: Lock the lid on the pot, press Manual and cook on high pressure 7 minutes for breasts and 10 minutes for thighs. Do a 4 minute natural release then quick release the remaining pressure. When the pin drops, carefully open the lid test the internal temperature and be sure it is at least 165°F (74°C) on an instant read thermometer. If not, remove the trivet, return chicken to the pot and sauté for a few minutes. Test the temperature again and repeat if needed.
5. 5Transfer the chicken to a bowl. Use two...: Transfer the chicken to a bowl. Use two forks to shred the chicken. If using the salsa, pour it over the chicken and toss to evenly coat everything. If not using the salsa, return the shredded chicken to the cooking juices in the pot until ready to serve. Cover and keep warm.
6. 6Make the Arepas: Stir together the masarepa with...: Make the Arepas: Stir together the masarepa with the warm water, lime zest, and salt in a large bowl. Mix well and let the mixture sit for 5 minutes to fully absorb the water.
7. 7Set your large nonstick skillet(s) or griddle on...: Set your large nonstick skillet(s) or griddle on the stove and melt the butter and oil together over medium heat.
8. 8Working with wet hands, fold the edges of...: Working with wet hands, fold the edges of the dough over on itself, working your way around the bowl, patting back into a flat top before each fold. It will take about 3 minutes to get everything properly mixed. Be sure you don't have any dry pockets of the masarepa and the whole mixture is the same texture. Re-wet your hands as needed. Divide the dough into 4 pieces, roll into balls and flatten slightly in your palm to about 3/4-inch thick (2cm). They will be very soft, pancake-like patties.
9. 9Add the Arepas to the pan(s) and cook...: Add the Arepas to the pan(s) and cook on the first side until golden brown, about 5 to 8 minutes. Increase the heat if needed. Then flip and brown the second side, another 5 to 8 minutes. Transfer the Arepas to a baking sheet and bake in the oven until cooked through, about 15 to 20 more minutes. They will puff up slightly. Remove from the oven and set aside to cool.
10. 10To Serve: When cool enough to handle, split...: To Serve: When cool enough to handle, split each one in half horizontally* and fill with the chicken. Add garnishes as desired and serve immediately.