Pressure Cooker Chipotle Chicken and Rice Bowls

Ingredients

• 2 cloves garlic
• 1/2 medium yellow onion
• 2 chipotles in adobo sauce
• 1/3 cup water
• 1/3 cup fresh lime juice
• 1 tablespoon honey
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 to 2 pounds boneless skinless chicken thighs
• 1 cup long-grain white rice
• 1 cup water
• 1/2 cup cilantro, chopped
• 2 medium green onions, sliced
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 2 ounces crumbled cotija cheese
• 12 thin slices jalapeño pepper
• 1/2 lime, cut into 4 wedges

Directions

1. For the sauce, add the garlic, onion, chipotle peppers, water, lime juice, honey, cumin, paprika, salt, and pepper to a blender. Run it for about 1 minute, stopping partway to scrape the blender walls if you need to, until the mixture is smooth.
2. Set the chicken thighs in the insert of a 6-quart electric pressure cooker or anything roomier. Pour the sauce over the top, then toss and stir until the chicken is coated all over.
3. Set a raised steam rack down into the chicken. Check that every leg of the rack rests against the bottom of the pot.
4. Put the rice in a wire mesh strainer and rinse it under running water. Leave it to drain for about 1 minute, then transfer the rice to a small (1 ½-quart) stainless steel mixing bowl and add 1 cup of water.
5. Place the bowl with the rice and water onto the steam rack inside the cooker. It should sit neatly in the pot, with enough clearance for the lid to close and lock.
6. Close and lock the pressure cooker lid. Turn the pressure regulator to the "Sealing" setting.
7. For an Instant Pot, choose the "Poultry" or "Manual" program and set the cook time to 15 minutes. If your cooker has no "Poultry" option, use the manual setting on "High Pressure" for 15 minutes. With a stovetop pressure cooker, cook at high pressure for 12 minutes.
8. Plan on about 15 minutes for the cooker to build pressure before the cooking time starts. From the moment you seal the cooker until the cooking cycle is finished, the total time is about 30 minutes.
9. When the cooking time is done, allow the pressure to come down on its own for at least 10 minutes. After that, quick-release the remaining pressure by turning the pressure release knob from "Sealing" to "Venting."
10. Put on heat-proof mitts and lift the bowl of rice out of the pot, then remove the steam rack.
11. Loosen the rice with a fork, then stir in the cilantro, green onions, jalapeño, lime juice, and salt.
12. Leave the chicken in the pot and use 2 forks to pull the thighs into bite-sized pieces.
13. Divide the rice among individual bowls. Spoon the chicken over the rice with some of its sauce, then finish each bowl with cotija cheese, sliced jalapeño, and a lime wedge.