This Instant Pot Chipotle Chicken Thighs comes together quickly and having your meal on the dinner table in no time.
Packed with flavor and a kick of spice, you’ll put this on your favorite list of dinner time meals.
The chipotle chili pepper is used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern dishes (USA).
Chipotle is used typically in powdered form, as an ingredient in both homemade and commercial products and including some brands of barbecue sauce, hot sauce and simmering sauce. Like this Instant Pot Pumpkin Chipotle Chicken Thighs With Vegetables.
Though you can use your favorite spicy bbq sauce, this recipe uses a commercially made simmering sauce offered at Trader Joe’s.
Instant Pot Pumpkin Chipotle Chicken Thighs With Vegetables
2 pounds chicken thighs, skinless, boneless, cut into chunks
1 tablespoon avocado oil or other high heat vegetable oil
Salt and black pepper
15 ounce favorite bbq sauce or Trader Joe’s Pumpkin Chipotle Simmer Sauce
1 cup frozen peas and carrots
1/2 cup water
Trim fat and any skin from thighs. Cut into chunks. Season to taste with salt and black pepper.
Set the Instant Pot to saute on high for 5 minutes. Add a tablespoon of cooking oil. When Instant Pot indicates it is heated, add chicken thigh chunks and cook while moving meat about with a wooden spoon for 5 minute.
Next add bbq sauce and 1/2 cup of water. Turn off sauté mode. Place lid over pot and lock. Make sure set the valve to Sealing. Set the Instant Pot to pressure cook on high for 3 minutes.
Pressure cook for 3 minutes. When time is up allow pressure to release naturally for 5 minutes.
Serve over cooked rice with a leafy green salad.
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