Chipotle Chicken Avocado Melts Pressure Cooker Recipe
A smoky, spicy, and creamy melt sandwich featuring tender grilled chicken breasts, crisp bacon, creamy avocado, and melty cheese. Perfectly balanced with chipotle heat and fresh microgreens, made quick with a pressure cooker for an easy flavorful meal.
Ingredients
Main ingredients
- 12 slices bacon crisp
- 2 chipotle peppers chopped plus 1 tablespoon adobo sauce from canned chipotles in adobo
- 3 cloves garlic minced
- 3 boneless skinless chicken breasts ready to get juicy and tender
- kosher salt to taste
- black pepper to taste
- 0.25 cup water or chicken broth to keep things moist and help build steam in your pressure cooker
- 1 chipotle chile minced plus 1 teaspoon adobo sauce for the mayo mix
- 0.5 cup mayonnaise
- 1 avocado sliced and tossed in lemon or lime juice
- 12 slices hearty bread to hold all your good stuff in place
- 12 slices Land O Lakes® Deli American cheese melty cheese is a must
- 0.25 cup microgreens or chopped cilantro for a fresh pop of green
- 2 tablespoons butter divided for that golden crispy crust
Instructions
Instructions
- Start by cooking your bacon in a skillet on medium heat until it’s crisp. Drain it on paper towels and crumble once cool. That crunch is gonna add so much flavor later.
- Mix up those chopped chipotle peppers, adobo sauce, and minced garlic in a bowl. You’re gonna use this to give your chicken and mayo that spicy kick.
- Season your chicken breasts well with kosher salt and black pepper. No skimping on this step, okay?
- Heat grill or grill pan over medium-high. Grill chicken about 6-7 minutes each side till cooked through and juicy. You’re looking for that tender pull when you slice into it.
- While chicken grills make a chipotle mayo by combining ¼ cup water or chicken broth with minced chipotle chile and adobo sauce in a small bowl. Then stir it into the mayo. This spreads creamy heat and richness on your melts.
- Spread mayo on each chicken breast while still warm, layer avocado slices, sprinkle with lemon or lime juice to keep them from browning, then add crumbled bacon on top of all that. Spoon a little of the chipotle adobo on each for extra goodness.
- Toast your hearty bread with butter in your skillet or griddle until golden crisp. Sandwich all that together with cheese and microgreens or cilantro. Serve immediately to enjoy that hot melt goodness.
- You can cook your bacon ahead of time on a baking sheet in the oven to save time and free up stovetop room for your chicken.
Notes
Serve hot and fresh immediately. Leftover melts can be wrapped tightly in foil and stored in the fridge for up to 2 days. Reheat in an oven or toaster oven for best texture. Store chicken pieces and chipotle mayo separately for freshness.