Boneless skinless chicken thighs are one of my favorite proteins for meal prep. They accommodate a lot of different seasonings, and stay juicy, flavorful, and tender when braised in a pressure cooker. Pressure Cooker Chipotle Chicken Thighs come out fall-apart tender and ready to use in bowls, tacos, or sandwiches.
Making chicken thighs in the pressure cooker
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!
The last time I made these, they were supposed to be for meal prep. I was planning to include the chicken in lunch bowls with Mexican cauliflower rice, beans, red peppers, and avocado. But the chicken disappeared before I could make more than two lunches from it.
Normally, I would blame my teenager, but we all helped eat delicious chicken tacos made with Chipotle Chicken Thighs.
I hope yours disappear just as quickly!
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.