Difficulty Level: easy
We’ve all felt it, the pain of having to cook a weeknight dinner after a long day at work. It can get boring, repetitive, and often results in a takeaway. However, there are ways to beat that cycle.
This is where Instant Pot cooks really shine. For example, this recipe requires just 10 minutes of effort thanks to the magic of the pressure cooker. This is one of those cooks you can set and forget for 25 minutes, without worrying about it burning.
This simple chipotle chicken bowl brings smoky heat and with the right ingredients, you can make it stretch for the more budget-minded.. Additionally, if you don’t want it as a bowl, use the recipe for tacos or a salad.
If you’re after a smoky, spicy shredded chipotle chicken dish, topped with a mix of avocado, cilantro, and lime for a fresh bite, this is the recipe for you.
Chipotle Chicken Bowls Ingredients
- 1.5 lbs boneless and skinless chicken breasts
- 2-3 chipotle peppers in adobo sauce (chopped)
- 1 tbsp adobo sauce (from a can)
- 1 cup low-sodium chicken broth
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lime juice
- 3 cups cooked white rice
- Optional toppings include diced avocado, fresh cilantro, lime wedges, shredded cheese, and sour cream
Chipotle Chicken Bowls Instructions
- Get all the prep done out the way first. This includes dicing the onion, mincing garlic, and chopping the chipotle peppers.
- Next step is to measure the chili powder, cumin, oregano, salt, and pepper into a small bowl so it’s ready to go.
- Turn on your Instant Pot and set to Sauté.
- Add 1 tbsp oil, cook the onion for about 3 minutes until softened, then stir in the garlic for 1 minute. Press Cancel to stop the heat.
- Nestle the chicken breasts into the pot. Sprinkle the spice mix over the top, then add the chipotle peppers, adobo sauce, and chicken broth. Stir gently so the chicken is coated.
- Lock the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes, let it naturally release for 5 minutes, then quick-release the rest.
- Lift the chicken out and shred it with two forks, or use a hand mixer on low if you want it done quickly. Mix in about 1/2 cup of the cooking liquid plus the lime juice, add an extra spoon of adobo sauce if you like more heat.
- Spoon rice into bowls, pile on the shredded chicken, then finish with avocado, cilantro, and any other toppings you like. Squeeze fresh lime over everything right before serving.