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.
Added some chicken stock because i thought a pressure cookers needed a minimum of a cup Of liquid. Turned out well.
- 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
If you purée the beans w the liquid in the bottom of the pan- a quick blend in the blender- it makes a thick paste for tacos that don’t fall apart so quickly. These are great iterations of one of the world’s perfect foods 🇲🇽
This is a dependable, flavorful staple—easy to prepare, versatile, and tasty enough to earn a spot in many cooks' rotations. But it’s not perfect. It leans a bit too dry and one-dimensional unless you tweak the liquid and thickness. With a few smart adjustments, it becomes a 4-star weeknight winner—but as-is, it sits comfortably in the middle with three stars.
This is great as written! This is in heavy regular rotation in my family—at least once every two weeks—and the recipe has evolved to 4-5 boneless skinless chicken breasts and a whole can of chipotles and adobo. Usually two cans of drained and rinsed beans, black or pinto, instead of one. We love this spicy shredded chicken on of a big bowl of spinach or mixed greens, in a tortilla, with rice, alongside eggs, or by itself. Total consistent win of a recipe here. So easy, and so tasty.
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