Pressure Cooker Cherry Chipotle Pulled Chicken Recipe2017-04-05
- Yield : 6 serving plates
- Servings : 6
- Prep Time : 10m
- Cook Time : 22m
- Ready In : 32m
Pressure cooker cherry chipotle pulled chicken recipe. Boneless and skinless chicken thighs with spices and sour cherry jam cooked in pressure cooker. Chicken cooked in a pressure cooker turns juicy and extremely delicious!
You can prepare cherry chipotle pulled chicken recipe in a slow cooker if desired:
How to Cook Cherry Chipotle Pulled Chicken in a Slow Cooker
Boneless and skinless chicken thighs with cherries, tomatoes, tomato paste, and spices cooked in 6-quart (6 L) slow cooker. Very easy and tasty chicken recipe.
Makes 6 servings
Ingredients: 10 oz (300 g) fresh cherries, pitted and halved, 1 cup (250 ml) unsalted canned tomatoes, crushed, 2 tablespoons (30 ml) reduced-sodium tomato paste, 1½ tablespoons (22 ml) molasses, 1½ tablespoons (22 ml) apple cider vinegar, 1 teaspoon (5 ml) smoked paprika, 1 canned chipotle pepper in adobo sauce, 1 tablespoon (15 ml) adobo sauce, 1 tablespoon (15 ml) Worcestershire sauce, 1 teaspoon (5 ml) dry mustard, 1 teaspoon (5 ml) ground cumin, 1/2 teaspoon (3 ml) ground cloves, 2 pounds (960 g) skinless and boneless chicken thighs
Instructions: In 6-quart (6 L) slow cooker, combine all ingredients, except chicken thighs. Mix well, then nestle the thighs into the sauce. Cover the cooker and cook on low-heat setting for 6 hours or until thighs are cooked through.
Open the lid and, using a slotted spoon, remove cooked thighs from the slow cooker. Transfer to a cutting board. Using two forks, shred the meat and set aside. Keep warm.
Meanwhile, increase the heat to high, cover slow cooker and bring the sauce to a simmer. Continue cooking for further 5 minutes or until reduced by about 1/3 of the original liquid volume.
Open the lid and stir shredded chicken meat into the sauce. Continue simmering for a couple of minutes to heat through.
Turn off the slow cooker. Transfer pulled chicken to serving bowls. Pour the sauce over. Serve hot.
Pressure Cooker Cherry Chipotle Pulled Chicken Recipe
- 28 oz (840 ml) can whole tomatoes, drained
- 1 cup (250 ml) sour cherry jam
- 1/4 cup dark brown sugar
- 2 tablespoons red wine vinegar
- 1 canned chipotle in adobo sauce,stemmed,seeded and finely minced
- 1½ tablespoons smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 pounds (1.44 kg) boneless and skinless chicken thighs, trimmed
In a large blender, combine all ingredients, except chicken thighs. Blend until smooth, stopping the machine once to scrape down the inside of the canister.
Pour spicy cherry sauce into a pressure cooker. Stir in chicken thighs.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 22 minutes.
Open pressure cooker, using the Quick Release method. Carefully open the lid. Using two forks, shred cooked chicken in the pot, stirring it into a spicy sauce.
Transfer pulled chicken with sauce to serving platter. Serve hot.
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This information is per serving.