Fall-inspired flavors in a traditional English dessert. The ideal conclusion to a Christmas or Thanksgiving meal!
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 tablespoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- 1 pinch salt and ground black pepper to taste
- 3 tablespoons olive oil, divided
- 2 pounds skinless, boneless chicken breast halves
- 5 cloves garlic, pressed
- 1 yellow onion, quartered
- ¼ cup lime juice
- ¼ cup chicken broth
- ½ bunch cilantro
- 1 chipotle pepper in adobo sauce, or more to taste
- 1 orange, zested and juiced
- 1 bay leaf
- ½ cup mayonnaise
- 1 tablespoon milk
- 1 chipotle pepper in adobo sauce, or more to taste
- 1 pinch salt
- 1 pinch garlic powder
Instructions
- Combine cumin, chili powder, oregano, salt, and pepper in a bowl. Sprinkle over chicken breasts on both sides.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil and sear chicken breasts, 1 to 2 minutes per side, working in batches so chicken sears rather than steams. Transfer chicken to a plate.
- Add garlic and onion to the hot cooker; cook and stir until browned evenly on all sides, about 2 minutes. Return chicken to the pressure cooker along with lime juice, chicken broth, cilantro, chipotle pepper with 1 tablespoon adobo sauce, orange zest and juice, and bay leaf. Close and lock the lid. Set timer for 8 to 10 minutes, depending on size of chicken breasts.
- Meanwhile, combine mayonnaise, milk, chipotle pepper and 1 tablespoon adobo sauce, salt, and garlic powder to an electric blender. Blend chipotle sauce until smooth.
- Release pressure from the cooker using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Transfer chicken breasts to a clean surface and reserve cooking liquid. Shred chicken meat using 2 forks. Place in a large bowl and drizzle 1/4 cup cooking liquid over chicken; toss to coat. Drizzle 1 tablespoon oil over the surface of a baking sheet. Add chicken to the sheet and drizzle remaining 1 tablespoon oil on top. Stir to coat evenly.
- Broil chicken in the preheated oven for 5 minutes. Toss chicken with 1 to 2 tablespoons reserved cooking liquid and rotate the pan for even broiling. Continue broiling until crispy, 5 to 7 minutes more. Serve with chipotle sauce.
- You can use chicken thighs instead of breasts, if you’d like.
- Leftover chipotle peppers in adobo sauce can be kept in a zip-top bag in the freezer.
- Instead of releasing pressure naturally, you can also use the vent setting if available, allowing to vent completely before removing the lid.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 3 g |
| Sodium | 186 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I left out Chipotle. was good
Wow! I wasn’t sure what I was in for, but what a wonderful surprise! My kiddos loved it too. The only change I made was prior to broiling the chicken, I added quite a bit of the cooking liquid to the mix. I worried that the white meat would get dry. With what I did it came out perfectly. As far as the sauce, it was fantastic. After the first round in the blender, I tasted and added another chile and more adobo sauce. This will become a regular menu item for me.
amazing
My first time making this in an instapot. Tastes delicious, but a dutch oven would have been faster.
This was the best chicken I’ve made for tacos. The chicken was incredibly flavorful and would make excellent tacos even if you didn’t broil it. The chipotle sauce was fantastic. I did substitute plain Greek yogurt for the mayo. My son has asked that we make some the next time we have french fries.
Made in an IP Duo+Crisp, so I used the air fryer broiler button instead of broiling in the oven. My husband and son *loved* it (I’m veg). Next time I would pour off the broth and drizzle a little over instead of just returning shredded chicken to the pot to increase crispiness. I made spanish rice from a box (gasp!) in the bake pan on the tall trivet while pressure cooking the chicken (8 mins) and it turned out perfect.
I really like this recipe, and honestly the sauce is the highlight for me. I will say that it doesn’t usually end up getting crispy, but that’s fine for how we serve this. I like to double the recipe and use the meat as filling for quesadillas, tacos, etc. for a quick meal. I wonder if anyone has found a good way to use the leftover liquid? Lots of good flavor in that, too!
This was really good! I wasn’t sure about the baking after cooking. I don’t think it’s necessary unless you want the “crispy” part. I did want to try it crispy and am happy I made the extra effort! I did not use the chipotle sauce in the recipe though, I don’t like mayo. I found a substitute online and it worked out perfectly.
This was a HUGE hit with the whole family. Will definitely make again. Good savory flavor that complemented the spice.
I used chicken thighs and skipped the cilantro (Yuck!). I used low fat Mayo for the sauce, and I skipped the whole broiler exercise because it seemed to be a lot of work. These carnitas were delicious. The sauce was wonderful. I served these with flour tortillas and cabbage that I sauteed in a little lemon olive oil. Great meal. Thanks a lot for the recipe! It’s my go-to now.
I made this with the suggested chicken thighs and my family loved it. There were parts of the recipet hat were lost a bit in translation but after reviewing the original personal recipe we got it made.