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Instant Pot Chipotle Chicken and Rice Bowls
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Pressure cooker Chipotle chicken and rice bowls. Easy and delicious, cooked together for a perfect meal in one pot.
Ingredients:
  • For the chipotle chicken:
  • 2 cloves garlic
  • 1/2 medium yellow onion
  • 2 chipotles in adobo sauce (from a can)
  • 1/3 cup water
  • 1/3 cup fresh lime juice (from 2 medium limes)
  • 2 tablespoons paprika
  • 1/2 teaspoon ground black pepper
  • 1 1/2 to 2 pounds boneless skinless chicken thighs
  • For the rice:
  • 1 cup long-grain white rice
  • 1 cup water
  • 1/2 cup cilantro, chopped
  • 2 medium green onions, sliced
  • 1 jalapeño pepper, seeded and minced
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • To serve:
  • 2 ounces crumbled cotija cheese
  • 12 thin slices jalapeño pepper
  • 1/2 lime, cut into 4 wedges
Instructions:
  • Prepare the sauce by blending garlic, onion, chipotle peppers, water, lime juice, honey, cumin, paprika, salt, and pepper in a blender until smooth, remembering to scrape down the sides if needed during blending.
  • Combine the chicken and sauce: Place the chicken thighs in the pot of a 6-quart or larger electric pressure cooker, and generously coat them by pouring the sauce over the chicken and mixing until well combined.
  • Place the steam rack in the pot, ensuring all its legs touch the bottom, nestled alongside the chicken.
  • To rinse the rice, place it in a wire mesh strainer and run water over it. Allow it to drain briefly, then transfer the rice to a small (1 1⁄2-quart) stainless steel mixing bowl with a cup of water. Position the bowl on the steam rack inside the pressure cooker, ensuring it fits securely for the lid to lock.
  • Pressure cook the chicken and rice: Seal the pressure cooker lid and ensure the pressure regulator is set to “Sealing.” Use the “Poultry” or “Manual” program for 15 minutes on an Instant Pot, or set a non-programmable pressure cooker to “High Pressure” for the same time. For stovetop pressure cookers, cook at high pressure for 12 minutes. Allow about 15 minutes for the pressure cooker to reach full pressure before cooking starts. Overall cooking time from sealing to completion is approximately 30 minutes.
  • Allow the pressure to release naturally for 10 minutes, then quick release by moving the pressure release knob from “Sealing” to “Venting.”
  • Use heat-proof mitts to carefully take the bowl of rice and steam rack out of the pot. Fluff the rice with a fork and gently incorporate the cilantro, green onions, jalapeño, lime juice, and salt.
  • Shred the chicken thighs in the pot using two forks into bite-sized pieces.
  • To serve: Portion the rice into separate bowls, then layer the chicken and its sauce on top. Sprinkle each bowl with cotija cheese, sliced jalapeño, and a lime wedge for garnish.

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