Instant Pot Chipotle-Maple Chicken

I love those little chipotle peppers in Adobo sauce. The problem is that even the smallest can has several of them and I only use one or two per recipe.  So, I started freezing them- just two of them in resealable plastic bags.  They last for a while and I can use them whenever I need them. The combo of these awesome peppers and maple syrup is absolutely fantastic!  The chicken is cooked to perfection and the smell and taste are absolutely amazing.  Great dish and one of our family favorites.  Enjoy!

Ingredients:

-2 chipotle peppers in adobo sauce (about 1 tsp of the sauce too)

-1/2 cup ketchup

-1/4 cup pure maple syrup

-1 Tbs apple cider vinegar

-1 tsp salt

-4 chicken thighs, skin-on, bone-in

Directions:

In a food chopper or processor, combine all ingredients, except for the chicken.  Process until smooth.

Pour half of that wonderful mixture on the bottom of your Instant Pot (spread evenly).  Add the chicken right on top. Pour remaining sauce on top.

Cover and secure the lid with the valve in the sealed position. Set to manual HIGH pressure for 20 minutes.  Do a quick release. Enjoy!