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Instant Pot Chipotle Chicken

Instant Pot Copy Cat Chipotle Chicken

An easy, flavorful, juicy, and tender chicken marinaded in a rich chipotle salsa
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Course: Main Course
Cuisine: Mexican
Keyword: Chipotle Chicken, Instant Pot
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 137kcal
Cost: $8


  • Instant Pot


  • 1 8.11 oz jar La Costena Chipotles Diced Chipotle Peppers
  • 1 16 oz jar La Victoria Cilantro Salsa
  • 1 Jalapeno diced
  • ~5 lbs Chicken Thighs Bone in, skin on to add flavor
  • 2 cups water
  • 2 Tbsp Olive 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

Pressure Cook

  • 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