Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potat
This quick recipe delivers juicy chicken thighs with a sweet-smoky glaze and creamy mashed potatoes infused with smoked Gouda.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 4 chicken thighs skin-on for crispiness if you like
- ¼ cup honey for that sweet kick
- 2 tablespoons chipotle sauce spicy, smoky goodness
- 2 pounds potatoes good mashed texture, like Yukon gold
- ½ cup smoked Gouda cheese, shredded creamy and smoky
- ¼ cup milk to smooth out the mash
- 2 tablespoons butter cause butter makes everything better
- Salt and pepper to taste, you gotta season right
Instructions
Instructions
- Mix your honey and chipotle sauce in a bowl. Coat those chicken thighs real good. Every inch should get love.
- Set your pressure cooker to sauté and brown the chicken thighs skin side down if you want a little crisp before cooking. This step is optional but adds nice flavor.
- Seal the pot, close that lid. Make sure the float valve is down before you set the pressure cooker. You're gonna wanna cook on high pressure for about 10 minutes. The valve hiss will let you know it’s building.
- After the time’s up, let the natural release do its thing for 10 minutes. This juicy tender pull is key for keeping chicken moist.
- While the chicken’s resting, peel and chop your potatoes. You can toss them into the pressure cooker pot or a regular pot with salted water. Boil until tender, about 15 minutes.
- Drain the potatoes and pop them back into the pot. Add shredded smoked Gouda, milk, butter, then mash away until smooth and creamy. Salt and pepper adjust to your liking.
- Serve the saucy chipotle honey chicken thighs right alongside that dreamy smoked Gouda mashed potat.
- Take a moment and let that pressure cooker cool down safely before cleaning. You earned it.
Notes
Serve warm with your favorite side dish or as is for a delightful meal.