Instant Pot Chicken with Smoky Chipotle and Sweet Corn Salsa
This unique Instant Pot chicken recipe combines smoky chipotle flavors with a vibrant sweet corn salsa, creating a soul-warming dish that’s perfect for any comfort food craving. The tender chicken is infused with spices and served with a refreshing salsa that adds a burst of color and flavor, making it a standout meal for family and friends.
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Begin by seasoning 2 pounds of boneless, skinless chicken thighs with 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and 1/2 teaspoon of salt.
Heat the Instant Pot on the sauté setting and add 2 tablespoons of olive oil. Once the oil is hot, add the seasoned chicken thighs and sear them for about 3-4 minutes on each side until golden brown.
Remove the chicken from the pot and set it aside. In the same pot, add 1 diced onion and 3 minced garlic cloves, sautéing until the onion is translucent, about 3 minutes.
Pour in 1 cup of low-sodium chicken broth and scrape the bottom of the pot to deglaze, ensuring no bits are stuck.
Stir in 1 tablespoon of adobo sauce from a can of chipotle peppers and return the chicken to the pot.
Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes, then quick release any remaining pressure.
Carefully remove the chicken and shred it using two forks. For the sweet corn salsa, combine 1 cup of fresh corn (or frozen, thawed), 1 diced red bell pepper, 1/4 cup of chopped fresh cilantro, the juice of 1 lime, and salt to taste in a bowl.
Serve the shredded chicken topped with the sweet corn salsa for a delightful contrast of flavors and textures.
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