Easy instant pot chipotle adobo chicken is a perfect meal prep recipe for tacos, bowls, salads and more! All you need is chicken thighs, chipotle peppers in adobo sauce, some spices and they cook in under 15 minutes. Plus, shredded in under 1 minute with a handheld mixer!
I’m always in need of easy, meal prep recipes, especially ones I can build upon.
That’s why I LOVE my instant pot because I’m all about the having the convenience of making food fast without compromising flavor! Then I have a protein staple in the fridge for the week that also tastes ahhhhhhmazing.
Enter: instant pot chipotle adobo chicken. Perfect for any meal prep recipe for the week!
If you’ve never used chipotle peppers in adobo sauce, I promise you, it’s gonna be your favorite thing. Chipotle peppers are dried, smoked jalapeños and adobo is a tangy, red sauce that those chipotle peppers are soaking in. Although you won’t use the whole can these keep well in your fridge (and then you’ll need them again next week to make this recipe again!)
I’ve talked to so many people who own an instant pot but they’ve said it’s been sitting in their pantry closet unopened. I totally get it, an instant pot can seem intimidating but it doesn’t have to be! Once you learn how to cook a few of your favorite recipes, you’ll be won over at the ease of your new kitchen gadget.
The first thing you’ll do is turn on your pot to sauté mode, and once it’s hot you’ll add a tbsp of extra virgin olive oil and the chicken thighs. At this point you can add sea salt, pepper and garlic powder. The chicken will sear for 5 minutes (that will lock in the flavor!) and once golden brown, you’ll add a few chipotle peppers, sauce and water.
Then you’ll lock the lid and turn the pressure valve to sealing. The chicken will cook on high pressure for 10 minutes. I like chopping up some fresh cilantro and serve with a side of frozen cauliflower rice (oh so easy!)
Bonus: shred the chicken straight up in the same pot. No extra blending of sauces. All you need is your favorite handheld mixer and you’ve got it shredded in under a minute!
Here are a few favorite ways to use your instant pot chipotle adobo chicken:
- on top of nachos with melty cheese and extra jalapeños for a fun appetizer
- served with a side of cauliflower rice and refried black beans for an easy weeknight dinner bowl
- chipotle adobo tacos with my paleo broccoli cabbage coleslaw
- served on a bed of crunchy, romaine lettuce with sour cream and fresh squeezed lime
Instant Pot Chipotle Adobo Chicken
- 1.5 lbs chicken thighs
- 3 chipotle peppers (from can)
- 1 tbsp adobo sauce (from can of chipotle peppers)
- 1 tbsp extra virgin olive oil
- 3/4 cup water
- 1 tsp sea salt
- 1 tsp garlic powder (optional)
- 1/2 tsp smoked paprika (optional)
In the Instant Pot press sauté mode and wait until it reads “hot.” Then add 1 tbsp olive oil, chicken thighs, sea salt and seasonings. Sear chicken thighs for 5 minutes, turning thighs over once to get nicely golden brown.
Add 3/4 cup water and 3 whole chipotle peppers plus 1 tbsp adobo sauce to the chicken thighs (no need to chop up peppers). Place the lid on the pressure cooker and secure to sealed position on the valve. Cook on high pressure for 10 minutes. Allow the pressure to naturally release (the silver button next to the valve will pop down once it has fully released). Carefully turn the valve to venting to remove any excess steam. Remove lid.
Use a hand held kitchen aid mixer (or a stand up one if you have) and mix the chicken thighs on low until shredded. I find it easiest to go in 10 second increments. Make sure not to over mix or the chicken will become too shredded and watery!
Add fresh chopped cilantro and serve chicken with your favorite Mexican dish like tacos, burritos or salad!