🌮 Pressure Cooker Chipotle-Honey Chicken Tacos

Spicy-sweet shredded chicken with black beans, lime, avocado, and pickled onions. Original Recipe

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Prep Time 10 minutes
Pressure Cook 13 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1½ pounds boneless, skinless chicken thighs
  • 1 to 4 canned chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
  • 3 tablespoons honey
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt, plus more as needed
  • ½ teaspoon ground cumin
  • 1 (15-ounce) can black beans, rinsed and drained
  • Juice of 1 lime
  • Warmed tortillas, for serving
  • Pickled onions, for serving
  • Sliced or cubed avocado, for serving

Instructions

1
Combine the chicken, chipotles, adobo sauce, honey, onion powder, garlic powder, salt, and cumin in an electric pressure cooker. Stir well, cover, and set the steam valve to the sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure and open the lid.
2
Transfer the chicken to a bowl or cutting board with tongs and shred it with two forks. For a thicker sauce, set the cooker to sauté and simmer the liquid for about 5 minutes. Return the shredded chicken to the pot.
3
Stir in the black beans and a squeeze of lime juice. Set the cooker to sauté and warm the beans for 2 to 3 minutes. Taste and add more salt or lime juice as needed. Serve in warm tortillas with pickled onions and avocado.

💡 Chef's Tips

  • Adjust the heat: Chipotles vary in intensity. Start with 1 or 2 peppers for milder tacos, and offer hot sauce at the table.
  • Quick-pickled onions: Thinly slice a red onion and place it in a heatproof container. Bring 1½ cups cider or white vinegar to a boil with 3 heaping spoonfuls of sugar and a generous pinch of salt. Pour over the onion and cool. Use immediately or refrigerate for up to 2 weeks.
  • Thicken the sauce: Simmering on sauté after pressure cooking creates a glossy sauce that clings to the shredded chicken.
  • Balance the flavor: Lime and pickled onions provide acidity and crunch against the smoky, sweet chicken.
  • Nutrition: Approximately 407 calories and 41 grams of protein per serving, before tortillas and toppings.
Main Course
Mexican
Pressure Cooker