- Pour 1/4 cup water into the pressure cooker pot. Add chicken breasts to the pot, placing them in a single layer across the bottom as much as possible.
- In a small bowl, whisk to combine chipotle peppers, adobo sauce, garlic powder, onion powder, salt cumin, apple cider vinegar, tomato sauce, and honey. Pour over the chicken, do not stir.
- Secure the lid and turn pressure release knob to a sealed position. Â Cook at high pressure for 20 minutes.
- While chicken is cooking, prepare your toppings (roast veggies, chop avocado, grate cheese, make rice, etc – see notes)
- When pressure cooking is complete, use a natural release.
- Move the chicken to a plate and shred with two forks or place it in a food processor and pulse a few times for a smaller dice, being careful not to overprocess it to the point that it turns to mush.
- Note: For more spice, shred the chipotle peppers into the chicken. For a mild version, remove the peppers and serve on the side to people who like it spicy.
- Return shredded chicken to the pot and stir into the sauce.
- Optional:Â Add heavy cream to the liquid in the pot for a silkier, mild sauce.
To make a Chipotle Chicken Bowl
- Put a scoop of rice in a bowl, top with shredded chicken and your favorite toppings.
Freezer Instructions
- Place a freezer safe ziplock inside the pressure cooker pot. Â Arrange the chicken in a single layer with the other ingredients in step 2. Â Seal the bag and freeze inside pressure cooker pot until solid, then remove the bag from the pot, place bag in the freezer until ready to use.
- When ready to cook, add 1/4 cup of water to the pressure cooker pot. Â Remove chicken and other ingredients from ziplock and place inside the pot.
- Cook at high pressure for 30 minutes, proceed with remaining directions.