Pressure Cooker Chipotle-Honey Chicken Tacos
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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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- 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.
Tip
- 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
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Cooking Notes
Jesse
How long would I cook breasts rather than thighs? My wife hates thighs and relenting on this is cheaper than getting a divorce.
Molly
Added some chicken stock because i thought a pressure cookers needed a minimum of a cup Of liquid. Turned out well.
Rachel
I tried it as written and got a burn message on my IP. I added a cup of broth and started it back up and they came out good. I do think it needs liquid in the IP.
Warren
I, too, thought that liquid was required in pressure cookers, but it turns out that is only true if the ingredients absorb the moisture (e.g. rice, etc.)
Zan
Delicious!!! I made this with boneless breasts, 3 chipotle chili’s (definitely has heat but not unbearable, I’ll add 4 next time), and added ~1 cup of chicken stock and 1 lime before cooking (I worried that the tough breast wouldn’t shred as well without liquid and acid). Once cooked, I removed the chicken and let the sauce reduce before recombining. The chicken shred beautifully. Would have it everyday! Ate with leftover picked daikon and cucumber.
Thaisa Lemos
- 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
Don
The two tablespoons of adobo sauce is enough to get started until the chicken releases it's own juices.
Rena
This was great. Instead of tacos, I created chicken burrito bowls. Grilled onions, bell pepper, mushrooms, and cooked rice. Kids ate it all no leftover's which is rare. I forgot the pickled onion would have been fantastic with it.
Margaux Laskey, Senior Staff Editor
If you're looking for the slow cooker version of this recipe, it's here: https://cooking.nytimes.com/recipes/1019693-slow-cooker-chipotle-honey-chicken-tacos
Evan
If I had to pay the NYT Cooking subscription fee and only got this recipe, I'd still do it. I cooked 1.8 lbs of chicken thigh and used 4 of the chipotle chilis. Easily could have used more chilis, there wasn't any noticeable spice, just amazing flavor! I was initially worried about getting a burn notification on the IP, but followed the recipe and everything turned out perfect.
Tara
Used boneless breast. Cooked 6 minutes with 10 min NPR. Also instead of forks use a hand mixer to shred the chicken
Cheryl Gehringer
Agree! I'm surprised the recipe doesn't make note of a minimum liquid requirement (which can vary by model). I'd think at least 1/2 cup and up to 1.5 cups.
Tracy Lorenz
Used 4 chicken breasts and the whole can of chipotle in adobo, and it worked great! YUM.
Lisa
I used boneless breasts and it was delicious. When i took the meat out to shred, i reduced the sauce by 1/2 or so- i had added about a cup of chicken broth because i have a regular pressure cooker.
Adam Samson
Delicious dish that is great for a weeknight meal. We used dried red kidney beans that we made in the instant pot before starting the chicken recipe (and threw around 1/4 cup of the cooking liquid in with the chicken). The tacos are reminiscent of those frozen gas station ones that you warm in the microwave in the best possible way.
Hannah
This is the best pressure cooker chicken I’ve ever had. Accidentally let it release for 10 mins, and it was still perfect. It just felt apart. The flavor is spectacular and I’ve discovered that I again love pickled onions!
Missy keesee
Such a great and versatile recipe
TC
Excellent recipe! I read "1 to 4 canned chipotles" as 1 to 4 CANS chipotles". Yes, I used one full seven oz can of chopped chipotles which is 10 chipotles. It was heaty, but still tasty. My family questioned if I should decrease the amount of chipotles for the next time. I believe 5 chipotles is the right amount for me because I don't really like it being too heaty. Hard to screw up this recipe!
Jenny
So easy and delicious! About as minimal effort as it gets for such a good meal. Comes together quick and the chicken was so juicy and tender. Next time I’ll probably add a little less honey, but this recipe is going into my rotation for sure.
Jenn C.
Holy moly was this good! Next time I’ll be making a double batch. The marinated onions are a must too. Don’t skip the part when you simmer the sauce, it really cranked up the flavor. My husband loved it too and he’s a tough critic.
sue
These are AMAZING! Will use on repeat. Will also use in burritos and for Sloppy Joe’s. Made exactly - with a very small exception. Substituted two T of the honey with hot honey. We love spicy. Excellent recipe.
Matthew
I had to add a 1/2 cup of chicken broth because my instant pot said that the food was burning.
cjk
Use only one pepper
thenitcherkitchen
I’m obsessed. Such an easy weeknight meal to throw in the instant pot. I buy the 6-pack of air chilled chicken thighs and freeze them right when I get home, but 20 minutes in the instant pot is plenty for this recipe.
laura
It’s good - it’s missing a crunchy element. Mexican slaw salad either to top the tacos or to eat with the chicken
d.r.
add some liquid in the instapot if using lean chicken breast.
Alex B
Very good once I added tomato paste, real garlic, onion and bay leaves. The tomato paste in particular was a game changer!
Vicky
This was good! Next time I'll double the beans
Jenna K
Made it for a crowd, doubled the recipe and used 4-5 small chipotle peppers. About half of a small can plus the adobo. Got rave reviews and so many people asked for the recipe. It was the first thing to run out at the gathering I brought it to. That said, if I was making it for just me, I'd make it a bit spicier 1/2 of a small can of Chiles for a double batch was still pretty mild.
Megan Y
Delicious -- one of our favorites. We normally cut down a little on the honey 1.5-2 TBS is still pretty sweet. We also just made a modified version no-honey version for a 'no added sugar' month we were doing. Substituted 2 tablespoons of olive oil in place of all the honey. Also delicious!
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