Pressure Cooker Chipotle Chicken Thighs - Birdseed Kitchen

Pressure Cooker Chipotle Chicken Thighs

Pressure Cooker Chipotle Chicken Thighs

These Pressure Cooker Chipotle Chicken Thighs can be made with frozen or refrigerated boneless, skinless chicken thighs. The subtle chipotle flavor is smoky and not too spicy – great for the whole family.

Chicken thighs are an ideal protein for meal prep, and accommodate a lot of different seasonings. They are juicy, flavorful, tender, and well-suited for braising in a pressure cooker. They’re one of my favorite staples for meal prep.


I added only one chipotle pepper (canned, in adobo sauce) to these Chipotle Chicken Thighs before cooking, but if you want to make them spicier, just add more peppers and sauce.

And I’m glad I have leftover chipotles, because I need to make thesePressure Cooker Chipotle Chicken Thighs again this week. They were supposed to be for meal prep, made into lunch bowls with Mexican cauliflower rice, beans, red peppers, and avocado. But the chicken disappeared before I could make more than two lunches from it. Normally, I would blame my teenager, but we all helped eat the delicious chicken tacos that this Chipotle Chicken went into.

Pressure Cooker Chipotle Chicken Thighs

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Author Rachel

Ingredients

  • 1/2 tbsp peanut or vegetable oil
  • 2.5 pounds boneless, skinless chicken thighs I like Bare brand - no brines or solutions
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 chipotle pepper in adobo, roughly chopped
  • 1 small red onion, chopped

Instructions

  1. In a pressure cooker over medium heat, add oil. Heat until oil is shimmering.

  2. Add fresh or frozen chicken thighs, arranging them so each thigh has some contact with the bottom of the pot.

  3. Sauté until lightly golden on most surfaces, turning occasionally.

  4. Add remaining ingredients to pressure cooker, along with 1 cup of water. Stir gently to distribute ingredients.

  5. Seal pressure cooker. Bring up to high pressure and cook 10 minutes for fresh chicken thighs, 15 minutes for frozen chicken thighs. Use a natural pressure release.

  6. Remove cover. Remove chicken from liquid and shred lightly with forks. (It won't be difficult - it mostly falls apart!)

  7. Store in a container for meal prep or use immediately for tacos, enchiladas, burritos, salads, or whatever!

Recipe Notes

If you plan to use frozen chicken thighs, be sure to break them apart before adding them to the pressure cooker.

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin
Share
Tweet
+1