Boneless skinless chicken thighs are one of my favorite proteins for meal prep. Chicken thighs accommodate a variety of flavors and seasonings. They stay moist and flavorful when braised in a pressure cooker. These Pressure Cooker Chipotle Chicken Thighs come out fall-apart tender and taste like they’ve been slow-braised all day. They’re ready to use in bowls, tacos, salads, sandwiches, and more.
The last time I made Pressure Cooker Chipotle Chicken Thighs, I planned to use them for meal prep. However, the chicken disappeared before I could make more than two lunches from it. (It was pretty great with Mexican cauliflower rice, black beans, red peppers, and avocado though, and I enjoyed it while it lasted.)
If it had lasted, I would have tried it in tacos, burritos, or even shredded on a bun in the style of pulled chicken sandwiches. There’s always next time, right?
Making chicken thighs in the pressure cooker
If you like chicken breasts cooked in the pressure cooker, you will love Pressure Cooker Chipotle Chicken Thighs. Chicken thighs are more tender, juicy, and flavorful than breast meat, and they are perfect for either slow cooking or pressure cooking. Chicken thighs in the Instant Pot come out fall-apart tender and taste like they’ve been cooked all day.
One cup of water creates plenty of steam in this recipe. The chicken thighs and other ingredients produce some water too, so there will be plenty of flavorful juices to keep the meat moist.
I added only one chipotle pepper (canned, in adobo sauce) to these Chipotle Chicken Thighs before cooking, but if you want to make them spicier, just add more peppers and sauce. You’ll have chipotle chiles left over, but you can always make the recipe again!
What to serve with Pressure Cooker Chipotle Chicken Thighs
We love serving this delicious chicken with Cilantro Lime Rice on the side, and a simple salad. If it’s summer, you could grill some corn on the cob, brush it with a little mayo after it comes off the grill and sprinkle with Mexican cotija cheese. Yum!
If you’re prepping this chicken for weekly meals, there are a lot of great possibilities: serve with rice and beans, top a taco salad, mix with a little mayo and lime juice for a quick chicken salad, or roll it up into burritos.
However you serve these Pressure Cooker Chipotle Chicken Thighs, I hope yours disappear just as quickly as ours!
Pressure Cooker Chipotle Chicken Thighs
- 1/2 tbsp peanut or vegetable oil
- 2.5 pounds boneless, skinless chicken thighs – I like Bare brand – no brines or solutions
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 chipotle pepper in adobo, roughly chopped
- 1 small red onion, chopped
- In a pressure cooker over medium heat, add oil. Heat until oil is shimmering.
- Add fresh or frozen chicken thighs, arranging them so each thigh has some contact with the bottom of the pot.
- Sauté until lightly golden on most surfaces, turning occasionally.
- Add remaining ingredients to pressure cooker, along with 1 cup of water. Stir gently to distribute ingredients.
- Seal pressure cooker. Bring up to high pressure and cook 10 minutes for fresh chicken thighs, 15 minutes for frozen chicken thighs. Use a natural pressure release.
- Remove cover. Remove chicken from liquid and shred lightly with forks. (It won’t be difficult – it mostly falls apart!)
- Store in a container for meal prep or use immediately for tacos, enchiladas, burritos, salads, or whatever!
- If you plan to use frozen chicken thighs, be sure to break them apart before adding them to the pressure cooker.