Pressure Cooker Chipotle-Honey Chicken Tacos
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds boneless, skinless chicken thighs
- 1 to 4canned chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
- 3tablespoons honey
- 1teaspoon onion powder
- 1teaspoon garlic powder
- 1teaspoon kosher salt, plus additional as needed
- ½teaspoon ground cumin
- 1(15-ounce) can black beans, rinsed and drained
- 1lime, juiced
- Warmed tortillas, for serving
- Pickled onion, for serving (see Tip)
- Sliced or cubed avocado, for serving
Nutritional analysis per serving (4 servings)
407 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 10 grams dietary fiber; 16 grams sugars; 41 grams protein; 890 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.
- Step 2
Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you’d like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.
- Step 3
Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.
- To make quick-pickled onions, thinly slice a red onion and put the slices in a lidded heat-proof container. Bring about 1½ cups cider or white vinegar to a boil. Add about 3 heaping spoonfuls of sugar and a big pinch of salt and whisk to dissolve. (You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like.) Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, or can be stored in the refrigerator for up to 2 weeks.
Private Notes
Comments
How long would I cook breasts rather than thighs? My wife hates thighs and relenting on this is cheaper than getting a divorce.
- 3lbs chicken thighs, 15min - 1.5-3lbs chicken breast, 15-17min - 1 can chipotle for every 3lbs + 2-4 tbsp sauce - No need to add water for thighs, 1tbsp/1.5lb for breast
Added some chicken stock because i thought a pressure cookers needed a minimum of a cup Of liquid. Turned out well.
This was so good and easy! I used the chicken to make a taco salad instead of tacos. I will say I was scared in the first half, my instapot showed the message “burn” with an alarm. I guess it struggles with so little liquid, but it worked itself out with no intervention. I also used whole chicken legs here and it worked great. Just had to debone them in the shredding part and remove skin. I cooked it a few minutes longer but it was fall apart tender in no time. This is going in my rotation
Can you double this in an Instapot?
I doubled the amount of chicken thighs and added 3 more chipotle peppers chopped up. I did not add more spices. At the end I reduced the cooking liquid and added the drained black beans. Absolutely delicious!