Pressure-Cooker Orange Chipotle Chicken

Name: Pressure-Cooker Orange Chipotle Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1/2 cup plus 2 tablespoons cold water, divided; 1/2 cup thawed orange juice concentrate; 1/4 cup barbecue sauce; 1 chipotle pepper in adobo sauce; 1/4 teaspoon salt; 1/4 teaspoon garlic powder; 6 boneless skinless chicken breast halves (6 ounces each); 1/4 cup chopped red onion; 4 teaspoons cornstarch; Grated orange zest

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 15 min. Cook: 10 min.

By Taste Of Home Editorial Team

Recipe by Deborah Biggs

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 13, 2023

The citrus in this delicious chicken dish keeps things fresh and lively. We're big on spice in our house, so sometimes I use two chipotle peppers. —Deborah Biggs, Omaha, Nebraska

Can you freeze Pressure-Cooker Orange Chipotle Chicken?

Place chicken in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

TEST KITCHEN APPROVED

Pressure-Cooker Orange Chipotle Chicken

1 Reviews Add your review

Yield:6 servings

Prep:15 min

Cook:10 min

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Ingredients

1/2 cup plus 2 tablespoons cold water, divided
1/2 cup thawed orange juice concentrate
1/4 cup barbecue sauce
1 chipotle pepper in adobo sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup chopped red onion
4 teaspoons cornstarch
Grated orange zest

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Directions

1
Place 1/2 cup water, orange juice concentrate, barbecue sauce, chipotle pepper, salt and garlic powder in a blender; cover and process until blended.

2
Place chicken and onion in a 6-qt. electric pressure cooker; top with juice mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
3
Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Remove chicken from pressure cooker; keep warm.
4
In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; gradually stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Spoon over chicken; top with orange zest.

Nutrition Facts

1 chicken breast with 1/4 cup sauce: 246 calories, 4g fat (1g saturated fat), 94mg cholesterol, 315mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 starch.