Stretched for time? My Instant Pot is one of my most used kitchen gadgets, and Chipotle Chicken is a favorite recipe! It goes together in five minutes, cooks for twenty, and is ready to enjoy in less than 45 minutes with very little hands-on time! It is great as leftovers and would be a welcome dish for anyone who loves homemade spicy suppers.
Chipotle Chicken in the Instant Pot Recipe…
Chipotle Chicken is actually a recipe from one of my favorite slow cooker cookbooks that I modified for use in my Instant Pot. The Ultimate Slow Cooker Book is a great addition to any cookbook library. (I have more cookbooks than I can count, and I have used this one many, many times…it’s a winner!)
However, if I don’t put together items in my slow cooker the night before, I am not going to get the crockpot on before I leave for work in the morning. That’s where my Instant Pot comes in. Recipes like Chipotle Chicken allow me to throw together a dish, even one with frozen meat, in five minutes and have it ready to eat in under an hour, easy. It’s amazing! I often wonder how I survived before the Instant Pot Ultra 60 showed up at my house! 😉
Notice in the picture above, the chicken is still frozen! Yep, straight outta the freezer! Don’t worry about it! It will be juicy, tender, and DONE, when the Instant Pot finishes its magic.
Chipotle Chicken in the Instant Pot is the best of both worlds, as it makes everyone HAPPY! No matter if you like light or dark meat, Chipotle Chicken has your family covered. 🙂 You can even share a batch with a new neighbor or busy mom!
Thoughts…
Leftovers are one of the ways I’m able to serve my family home-cooked meals nightly. This recipe has plenty of leftovers! Reheat for lunch at work or busy weeknights, or you can shred the leftovers and remake the recipe into chicken tacos or burritos. I love that Chipotle Chicken gives me so many possibilities! Served with a side of pinto beans or rice and a green veggie, you have a definite winner!
For more information about the Instant Pot, you might like to read my review here. For other Instant Pot recipes, you might like to check out my Moroccan Spiced Chicken,  Chicken and Quinoa Soup or my Unstuffed Pepper Soup. I’ll be adding more Instant Pot recipes as I create them!
Chipotle Chicken in the Instant Pot
Notes
I freeze extra chipotles in adobo in freezer bags for a later use. This recipe reheats well. Don't use as many peppers if you'd like a milder dish.
Ingredients
- 1 large onion, cut into thin strips
- 1 cup water
- 6-7 boneless, skinless chicken breast tenders
- 6-7 bonesless, skinless chicken thighs
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (6 oz) can tomato paste
- 3 chipotle chile peppers in adobo sauce, chopped fine
- 1 Tablespoon brown sugar (may leave out, if desired)
- 1 teaspoon salt
Instructions
- In a small bowl, mix together diced tomatoes, tomato paste, chipotle peppers, brown sugar, and salt.
- In insert of Instant Pot, add water and top with onions.
- Layer chicken breast tenderloins and thighs on top of onions.
- Cover with tomato mixture.
- Using Meat/Stew setting, set on high pressure for twenty minutes.
- Allow to naturally release pressure for twenty minutes. Then do a quick release of remaining pressure.
- Serve with a favorite side dish (pinto beans, rice, riced cauliflower) or shred and serve on corn or flour tortillas.
If you’d like to see what products I used to create my Chipotle Chicken, please see below. Please know, these contain affiliate links. This means I earn a small commission on any sales, at no extra cost to you. The income I earn helps to pay for maintaining my blog. Thank you so much for your support!
