Ingredients for - Instant Pot Chipotle Chicken and Rice Bowls

1. For the chipotle chicken:
2. 2 cloves garlic
3. 1/2 medium yellow onion
4. 2 chipotles in adobo sauce (from a can)
5. 1/3 cup water
6. 1/3 cup fresh lime juice (from 2 medium limes)
7. 1 tablespoon honey
8. 2 teaspoons ground cumin
9. 2 tablespoons paprika
10. 1 teaspoon salt
11. 1/2 teaspoon ground black pepper
12. 1 1/2 to 2 pounds boneless skinless chicken thighs
13. For the rice:
14. 1 cup long-grain white rice
15. 1 cup water
16. 1/2 cup cilantro, chopped
17. 2 medium green onions, sliced
18. 1 jalapeño pepper, seeded and minced
19. 1 tablespoon fresh lime juice
20. 1/2 teaspoon salt
21. To serve:
22. 2 ounces crumbled cotija cheese
23. 12 thin slices jalapeño pepper
24. 1/2 lime, cut into 4 wedges

How to cook deliciously - Instant Pot Chipotle Chicken and Rice Bowls

1 . Stage

Make the sauce: In a blender, combine the garlic, onion, chipotle peppers, water, lime juice, honey, cumin, paprika, salt, and pepper. Blend for about a minute, until it becomes a smooth sauce. If necessary, scrape down the sides of the blender halfway through blending.

2 . Stage

Mix the chicken with the sauce: Put the chicken thighs in the pot of a 6-quart or larger electric pressure cooker, then pour the sauce over the chicken and stir to evenly coat the chicken in the sauce.

3 . Stage

Add the steam rack: Nestle a raised steam rack in with the chicken. Make sure all of its legs are touching the bottom of the pot.

4 . Stage

Rinse the rice: Place the rice in a wire mesh strainer and rinse under running water. Let it drain for a minute or so, then combine the rice with a cup of water in a small (1 1⁄2-quart) stainless steel mixing bowl . Place the bowl of rice and water on top of the steam rack in the pot. The bowl should fit snugly inside the pot; make sure that you can still lock the lid of the pressure cooker closed.

5 . Stage

Cook the chicken and rice: Secure the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot , select the “Poultry” or “Manual” program, then adjust the time to 15 minutes. If your pressure cooker does not have a “Poultry” program, set it manually to “High Pressure” for 15 minutes. For stovetop pressure cookers, cook for 12 minutes at high pressure. It will take about 15 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the end of cooking is about 30 minutes.

6 . Stage

Release the pressure: When the cooking time ends, let the pressure release naturally for at least 10 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.”

7 . Stage

Fluff the rice: Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot. Fluff the rice with a fork and mix in the cilantro, green onions, jalapeño, lime juice, and salt.

8 . Stage

Shred the chicken: Working in the pot, shred the chicken thighs into bite-sized pieces with two forks.

9 . Stage

Serve: Divide the rice between individual bowls and spoon the chicken on top, along with a some of its sauce. Top each bowl with the cotija cheese, sliced jalapeño, and a wedge of lime.