Sticky Chipotle-Peach Chicken Made Easy in Your Pressure Cooker
This peach chipotle chicken delivers tender, pressure-cooked chicken glazed with a sticky sweet and smoky sauce. Ready fast with minimal cleanup.
Equipment
- 1 Skillet for searing and simmering
Ingredients
Main ingredients
- 1.5 pounds Boneless skinless chicken breasts each breast halved for faster cooking
- Kosher salt and cracked black pepper to season
- 2 tablespoons Olive oil plus extra to oil your skillet
- ⅓ cup Peach preserves for sauce base
- 1 Chipotle pepper minced
- 1 teaspoon Adobo sauce
- 2 teaspoons Low-sodium soy sauce
- 1 teaspoon Cumin
- 2 Fresh limes juiced, plus lime wheels for serving
- 2 cloves Garlic minced
- Sliced green onion and/or cilantro for garnish
Instructions
Instructions
- Season your chicken breasts with salt and pepper. Make sure each piece is coated well.
- Heat an oiled skillet over medium-high, and sear chicken 4–5 minutes per side until golden. Set aside.
- Lower heat to medium, add 2 tablespoon olive oil, then minced garlic. Sauté about 30 seconds until fragrant.
- Add peach preserves, chipotle pepper, adobo, soy sauce, cumin, and lime juice. Stir and simmer 2–3 minutes.
- Add chicken back into pan, cover with sauce. Cover and cook for 8–10 minutes more until chicken is done.
- Top with green onion or cilantro and serve with lime wheels.
Notes
Refrigerate leftovers up to 4 days or freeze for longer. Reheat with splash of water or lime juice to keep moist.