I wish I could just shout from the top of the trailer “copy cat chipotle chicken is SO GOOD!” Even better, it’s quick and easy in the Instant Pot.
We are big on saving money. Moving into the trailer was not something we took lightly, and one of the BIG reasons was freedom. Including financial freedom. Allowing us to be better setup for the future by living a little smaller now.
Copy Cat Chipotle Chicken Leftovers
The fact that we got three dinners out of this was huge for us! You need to check out Dave’s YouTube Video HEREand (it’s linked below as well) to see our finished bowls, Tacos, and nachos! Each night was just as delicious as the night before.
I even was able to chop some up and get it to the kids for lunches. That is a pretty good return on one night of cooking. I will take it!
We even splurged and got some good beer to compliment dinner.
Instant Pot Copy Cat Chipotle Chicken
An easy, flavorful, juicy, and tender chicken marinaded in a rich chipotle salsa
18.11 oz jarLa Costena Chipotles Diced Chipotle Peppers
1 16 oz jarLa Victoria Cilantro Salsa
~5lbsChicken Thighs Bone in, skin on to add flavor
2 TbspOlive Oil
Chop 1 jalapeno
Add jalapeno, chipotle peppers and adobo sauce, and salsa to a large mixing bowl or one gallon zip-lock bag
Crisscross cut over midway of the femur on the back side/fleshy side/non skin side with a sharp knife
Pull skin off of the chicken thigh just enough to leave two edges still attached
Add the chicken thighs to the chipotle salsa marinade rubbing the marinade under the skin and all over the chicken thigh
Cover the bowl with plastic wrap or zip the bag closed and let marinate in the fridge for 1 hour or up to 24 hours
Add olive oil to the instant pot and rub the oil into the inside of the pot with a folded paper towel
Place the trivet inside the instant pot
Add 2 cups of water to the instant pot
Pile the chicken thighs up onto the trivet and then pour the marinade over the top of the chicken thighs
Lid, seal, and pressure cook for 20 minutes and at the 20 minute beep, kick off the pressure
Place the chicken thighs on a plate to rest for ~8 minutes
Using tongs, pull the skin off the thighs
Using a sharp knife, carefully shave the meat off the bone and remove any cartilage that may have stayed behind
Chop the chicken and add to tacos, burritos, nachos, fries, salads or burrito bowls
Use our recipe for cilantro lime brown rice in a rice cooker and top with our corn salsa
Serving: 1cup | Calories: 137kcal
More Recipes to Try!
Don’t forget to add Cilantro Lime Rice and Fresh Corn Salad. These both go perfect with our Instant Pot Chipotle Chicken in salads, nachos, and tacos. Heck, I’d even eat each of them by themselves. So unbelievably delicious.
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We are a family of 4 living in a fifth wheel. Cooking and traveling our way through the United States.
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