Instant Pot Honey Chipotle Chicken Sliders
Honey Chipotle Chicken Sliders are made with shredded chicken thighs cooked in a smoky chipotle-honey sauce, served on toasted slider buns with chipotle aioli, romaine lettuce, and pickled red onions.
Servings: 12 Sliders
Calories: 206kcal
Equipment
- Instant Pot (See Tip 1)
Ingredients
Honey Chipotle Chicken
- ½ cup (4 ounces) chicken broth
- 3 Tablespoons (2.2 ounces) honey
- 2 Tablespoons Adobo sauce (See Tip 2)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- ½ teaspoon ground cumin
- 2 canned chipotles in adobo, seeds removed and finely chopped (See Tips 2 and 3)
- 1 ½ pounds (24 ounces) boneless skinless chicken thighs, trimmed of fat (See Tip 4)
Sliders
- 12 Slider buns
- ½ cup Chipotle Aioli
- 12 pieces of Romaine lettuce
- Honey Chipotle Chicken (from above)
- Pickled red onions
Instructions
- Add chicken broth, honey, Adobo sauce, onion powder, garlic powder, salt, cumin, and chopped adobo chipotles to the Instant Pot. Whisk to combine.
- Add the chicken thighs, spreading into an even layer. Cover and set the steam valve to the closed position. Cook on high pressure for 13 minutes.
- Allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure. Remove the lid.
- Remove the chicken to a quarter-sheet pan or cutting board and shred it with two forks.
- Set the Instant Pot to sauté for 8 to 10 minutes to reduce the sauce. Return the shredded chicken to the Instant Pot; stir to combine.
Sliders
- Spread butter on both sides of the slider buns and lightly toast.
- Assemble the sliders as follows: Bottom slider bun, 1 teaspoon Chipotle Aioli, piece of lettuce, ¼ cup of shredded chicken, pickled red onions, top slider bun spread with 1 teaspoon of Chipotle Aioli.
- Yield: 12 Sliders.
Video
Notes
- If you don't have an Instant Pot, you can use a pressure cooker. Alternatively, the chicken can be cooked in a slow cooker on high for 3 to 3 ½ hours, or low for 5 to 6 hours. You can also cook the chicken in a Dutch oven in the oven for 4 hours at 250°F or 3 hours at 300°F.
- Rather than purchasing the chipotles in adobo and adobo sauce separately, I use a single can of chipotles in adobo. After removing the peppers I want to use, I discard the remaining peppers. This leaves enough of the adobo sauce to add to the remaining ingredients.
- I like to remove the seeds from the chipotles before chopping them to help control the spiciness. If you want more heat, don't remove the seeds or add additional chipotles.
- Invariably, the skinless, boneless chicken thighs that I purchase contain a lot of fat, which I remove. For this recipe, I purchased about 2 pounds of the boneless, skinless chicken thighs to end up with 1 ½ pounds trimmed of fat.
Nutrition
Calories: 206kcal | Carbohydrates: 23g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 840mg | Potassium: 164mg | Fiber: 2g | Sugar: 7g | Vitamin A: 28IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 2mg
