Ingredients

NutritionSortLoading...
Loading...

1.5 pounds boneless, skinless chicken thighs

1 to 4 canned chipotles in adobo, finely chopped (use fewer for milder, more for spicier), plus 2 tablespoons adobo sauce

3 tablespoons honey

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon kosher salt, plus additional as needed

½ teaspoon ground cumin

1 (15-ounce) can black beans, rinsed and drained

Juice of 1 lime

Warmed tortillas, for serving

Pickled onion or pickled jalapeños, for serving

Sliced or cubed avocado, for serving

Select allAdd

Instructions

SortLoading...
Loading...

Combine Ingredients: In the pot of an electric pressure cooker, combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt, and cumin. Stir well to coat the chicken.

Pressure Cook: Lock the lid and set the steam valve to the sealed position. Cook on high pressure for 13 minutes.

Release Pressure: Let the pressure release naturally for 5 minutes, then manually release any remaining pressure. Open the lid.

Shred Chicken: Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks.

Reduce Sauce (Optional): If you prefer a thicker sauce, set the pressure cooker to the Sauté function and simmer the liquid for about 5 minutes, or until reduced to your liking.

Finish Filling: Return the shredded chicken to the pot. Stir in the black beans and a squeeze of lime juice. Continue to cook on Sauté for 2 to 3 minutes, just until the beans are heated through.

Season: Taste the chicken mixture and add more salt or lime juice if necessary.

Serve: Serve the chicken and bean mixture in warmed tortillas, topped with pickled onions and avocado.

Select allAdd

Quick-Pickled Onions (Tip)

SortLoading...
Loading...

Thinly slice one red onion and place the slices in a lidded heat-proof container.

In a separate pot, bring about 1 ½ cups cider or white vinegar to a boil. Add about 3 heaping spoonfuls of sugar and a big pinch of salt and whisk until dissolved.

Pour the hot vinegar over the onions and let them cool completely. They are ready to use right away and can be stored in the refrigerator for up to 2 weeks.

Select allAdd