Pressure Cooker Chipotle Chicken and Rice Bowls!
Just like fast food take-out, but better.
Use the pot-in-pot method to cook the chicken and rice together in your Instant Pot or pressure cooker.
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My husband is a big fan of chipotle both the spicy, smoky peppers themselves and the restaurant chain.
This is certainly more budget-friendly than ordering take-out for four people.
you’re able to definitely cut down on the spice if youre not a chili head like me.
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Just use a heaping spoonful of smoked paprika in place of the chipotle peppers, and omit the jalapeno.
It sounds complicated, but its actually very easy!
After cooking, fluff the rice and mix it up with its spicy add-ins.
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Any long-grain white rice will work well for this recipe.
I’ve also had success with quick-cooking brown rice (Trader Joe’s brand).
Without the rice, the pot takes about 10 minutes less to come up to pressure.
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This recipe works best in a 6-quart pressure cooker.
The chicken can also be used for things like tacos, burritos, quick chicken chili, or enchiladas.
Blend for about a minute, until it becomes a smooth sauce.
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If necessary, scrape down the sides of the blender halfway through blending.
Nestle a raised steam rack in with the chicken.
check that all of its legs are touching the bottom of the pot.
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Place the rice in a wire mesh strainer and rinse under running water.
Place the bowl of rice and water on top of the steam rack in the pot.
Secure the lid on the pressure cooker.
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double-check the pressure regulator is set to the Sealing position.
For stovetop pressure cookers, cook for 12 minutes at high pressure.
Total time from the time you seal the pressure cooker to the end of cooking is about 30 minutes.
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Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot.
Working in the pot, shred the chicken thighs into bite-sized pieces with two forks.
Top each bowl with the cotija cheese, sliced jalapeno, and a wedge of lime.
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