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Instant Pot Chipotle Lime Chicken


Instant Pot Chipotle Lime Chicken is sweet, smoky, and flavorful and alert in under 30 minutes! Tacos are great for wraps or are served alone.

Instant Pot is a great way to cook perfectly juicy chicken breasts! We love to do Honey sesame chickenor spicy thai chicken curry In the instant pot. When it comes to tacos, this instant pot chipotle chicken recipe is an absolute winner.

Instant Cooker Chipotle Lime Chicken Breast, on a cutting board, with a spoonful of drip sauce

When you need something light but tasty, chipotle chicken is always a great choice. Sweet, salty, smoky and slightly spicy go perfectly with tacos, pizzas or packaging. The sauce is great for adding flavor to any vegetable you serve with it!

Reasons you might arrive across this recipe

  • You can cook it on the table in 25 minutes or less
  • You can mount it forward and freeze it (as an Instant Pot freezer bowl).
  • Has a delicious, smoky, sweet and slightly spicy sauce that goes well with vegetables

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Check out the video below To see how I make Chipotle Chicken in Instant Pot. As simple as that! You can find more in my recipe videos. Youtube channelor Facebook.

Content notes

Necessary ingredients for ready-made pots of chipotle lime chicken
  • Chicken- This recipe uses boneless and skinless chicken breasts as written. You can replace it with boneless chicken drumsticks, but you'll need to increase the cooking time to 10 minutes.
  • Honey- evens out smoky / spicy / lime flavors in this sauce; It also provides liquid to keep the pot under pressure. Swap for maple syrup; other sweeteners not tested
  • Chipotle + Adobo- Adobo sauce is what is in a can of chipotle peppers. Adds smoke to the sauce without being too spicy. We add a red pepper as a seasoning; If you love spicy food, don't hesitate to obtain to the point!
  • Lime- The acidity of the lime juice gives the sauce just the right taste. Use fresh or in bottles.

Step by step instructions

1.Combine the ingredients Mix the honey, broth, salt, garlic, lime juice, Adobo sauce and red pepper in the stainless steel spacer of your instant pot. Add your chicken breasts and twist to cover the sauce.

Instant Pot with 8 minutes on the timer

2. Cooking Place the lid on the pressure cooker and set the steam release lever to the "seal" position. Pressure cooker at high pressure for 8 minutes. As soon as the instant pot has completed its cooking cycle, quickly relieve the pressure: Carefully turn the steam release lever to the "vent" position.

During a fast depressurization – Be sure to keep your face, hands, and arms away from the valve, and that your instant pot is not under a cabinet.

3. Thickening Remove the lid of your Ready Pot and place the chicken on a cutting board to rest (check to see if it reaches 165 ° F before removing). Select the frying function of the pot and mix a slurry of cornstarch with water. Add the slurry to the pan and mix with a spatula.

Let simmer for 1-2 minutes until the sauce bubbles and thickens. Remove the stainless steel attachment with pot holders from the instant pot so that the sauce does not obtain too low.

4. Mix the chicken with the sauce- After the chicken rests for 5 minutes, cut into strips or cubes against the grains. Put it back in the pan and add the sauce. Enjoy!

FAQ

Can I increase the portion size?

Yes, you definitely can! Drag the number next to "Serving Size" on the recipe card to increase the serving size. You do not need to extend the cooking time.

Can i use frozen chicken breasts?

I haven't tested this recipe on frozen chicken breast, but in theory it should work. Make sure it is individually frozen, not blocked, and set the cook time to 12 minutes with a fast depressurization process. Digital thermometer that they are fully cooked (they should reach 165 ° F).

If frozen in blocks, try high pressure and rapid depressurization for 5 minutes. Then separate them. Cook for another 7-10 minutes, until all are at 165 ° F.

Is it spicy?

It's a bit spicy because of the chipotle pepper. For a lighter version, you can skip the chipotle pepper by simply adding the adobo sauce.

Close up of Instant Pot Chipotle Lime Chicken Breast sliced ​​with lemon wedge

How to serve

  • Tacos Top with coleslaw and sour cream
  • Taco salad- Serve on lettuce with tomatoes, tortilla strips, coriander, lemon wedges and your favorite taco salad dressings
  • Pack- Serve in a tortilla with coleslaw, fresh tomatoes and avocado
  • Pizza- Add to a pizza crust with corn, fire-fried tomatoes, and red onions
  • Main dish- serve together Coriander lemon pilaf and a side salad

Preparation and storage of food

Freezer-cooked pot dishes

Freezer Instant Pot Dish is front mounted and frozen (before cooking). All you have to do is remember to thaw the food, then put it in the pressure cooker on the cooking day and commence cooking with no measurement required! It's great to prepare for older family members or expectant mothers.

  1. Place all ingredients (except cornstarch / water slurry) in a sturdy freezer bag or 1/2 gallon reusable silicone bag. Squeeze out as much air as you can and freeze for up to 3 months.
  2. Thaw it 24 hours before your scheduled cooking.
  3. Cook as directed on the recipe card.

Be sure to label the bag with thawing and cooking instructions

Warm the food

This recipe also works as a "pre-cook and reheat".

  1. After thorough cooking, let it cool and store in an airtight container.
  2. Store in the refrigerator for up to 4 days. Freeze for up to 3 months.
  3. Heat to steaming hot in the microwave or non-stick pan (stir / turn the chicken with tongs while heating).

Food safety tip – do not reheat more than once!

Close up of sliced ​​chipotle lime chicken breast with lemon wedges on parchment paper

More Instant Pot Chicken recipes

☆ Did you make this recipe? I would love to hear how it turned out! Leave me a rating and star rating in the comments below. Your comments are very helpful!

Instant Pot Chipotle Lime Chicken Breast

Course: dinner

Local cuisine: Mexican

Calorie: 266kcal

Portion: 4th

Instant Pot Chipotle Lime Chicken is sweet, smoky, and flavorful and alert in under 30 minutes! Tacos are great for wraps or are served alone.

Preparation timefifteen minute

cooking timefifteen minute

total time30th minute

  • Combine Ingredients Mix the honey, broth, salt, garlic, lime juice, Adobo sauce and red pepper in the stainless steel spacer of your instant pot. Add your chicken breasts and twist to cover the sauce.

  • To bake- Place the lid on the pressure cooker and set the steam release lever to the "seal" position. Pressure cooker at high pressure for 8 minutes. As soon as the instant pot has completed its cooking cycle, quickly relieve the pressure: Carefully turn the steam release lever to the "vent" position.

  • Thicken- Remove the lid of your Ready Pot and place the chicken on a cutting board to rest (check to see if it reaches 165 ° F before removing). Select the frying function of the pot and mix a slurry of cornstarch with water. Add the slurry to the pan and mix with a spatula.Let simmer for 1-2 minutes until the sauce bubbles and thickens. Remove the stainless steel attachment with pot holders from the instant pot so that the sauce does not obtain too low. Remove the red pepper before serving.

  • Throw the chicken with sauce- After the chicken rests for 5 minutes, cut into strips or cubes against the grains. Put it back in the pan and add the sauce. Enjoy!

1- Setting the recipe:

  • Increase portion size Drag the number next to "Serving Size" over the recipe card. Keep the cooking time the same.
  • To exchange boneless chicken legs … Set the cooking time to 10 minutes high pressure with fast pressure relief
  • Exchange for frozen chicken breast … for separately frozen (not in a block) – 12 minutes high pressure with rapid pressure relief; Check to see if they reach 165 ° F
    • Bake frozen in blocks for 5 minutes, then quickly relieve pressure. Separate the chicken breast. Bake another 7-10 minutes with rapid pressure relief and see if they reach 165 ° F.

Chipotle pepper makes this recipe a small spicy; Skip the pepper to make it lighter (but keep the adobo sauce). You can increase the spice content by adding more red pepper.
warehouse
Store in an airtight container in the refrigerator for up to 4 days.
Warm up
Heat in a pan or microwave until it evaporates and the sauce is a small relaxed.
Freezer-cooked pot dishes
Be sure to label your pan with cooking instructions.

  1. Combine honey, broth, salt, garlic, lemon juice, adobo sauce, and chipotle pepper in a freezer bag, silicone bag, or bowl to prepare meals and stir to mix.
  2. Add the chicken breasts, twist to cover the sauce, then push as much air out of the bag as you can.
  3. Freeze for up to 3 months.
  4. Thaw completely before cooking as described above.

Offer: one/ 4 / batch | Calorie: 266kcal | Carbohydrates: 28G | Protein: 25thG | Fat: 6thG | Saturated fatty acids: oneG | Cholesterol: 73mg | Sodium: 2685mg | Potassium: 480mg | Fiber: 0G | Sweets: 24G | Vitamin A: 125IU | C vitamin: 5mg | Calcium: 22ndmg | Iron: onemg


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