Pressure Cooker Chipotle-Honey Chicken Tacos

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Pressure Cooker Chipotle-Honey Chicken Tacos

If you have an electric pressure cooker, you can throw together a big batch of spicy chicken and black bean tacos in about 30 minutes. Smoky canned chipotles in adobo and honey do most of the heavy lifting here, combining to create a glossy, spicy-sweet sauce. Chipotles can pack varying levels of heat, so if you want your tacos on the milder side, use only one or two peppers. You can always drizzle with hot sauce at the table. The pickled onions are not absolutely necessary, but they add acidity and crunch that contrast nicely with the spicy shredded chicken. (Get the slow cooker version of this recipe here.)

Rating

Ingredients

  • 1 1/2pounds boneless, skinless chicken thighs
  • 1 to 4canned chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
  • 3tablespoons honey
  • 1teaspoon onion powder
  • 1teaspoon garlic powder
  • 1teaspoon kosher salt, plus additional as needed
  • 1/2teaspoon ground cumin
  • 1(15-ounce) can black beans, rinsed and drained
  • 1lime, juiced
  • Warmed tortillas, for serving
  • Pickled onion, for serving (see Tip)
  • Sliced or cubed avocado, for serving
Set base servings to enable scaling:

Directions

Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.

Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you’d like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.

Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

Notes

To make quick-pickled onions, thinly slice a red onion and put the slices in a lidded heat-proof container. Bring about 1½ cups cider or white vinegar to a boil. Add about 3 heaping spoonfuls of sugar and a big pinch of salt and whisk to dissolve. (You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like.) Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, or can be stored in the refrigerator for up to 2 weeks.

Nutrition

Info
Trans Fat: 0 gramsFat: 9 gramsCalories: 407Saturated Fat: 2 gramsUnsaturated Fat: 6 gramsSodium: 890 milligramsSugar: 16 gramsFiber: 10 gramsCarbohydrate: 40 gramsProtein: 41 grams
Chicken & Poultry Instant Pot

Source: https://cooking.nytimes.com/recipes/1020043-pressure-cooker-chipotle-honey-chicken-tacos