We were long overdue for a taco recipe here at KT, and I’m excited to share these Instant Pot Chipotle Chicken Tacos with you.
When I first moved to Raleigh, Taco Tuesday quickly became a weekly ritual. As someone who grew up where tacos weren’t common, frequenting our local spot felt like discovering a treasure. Back then I was pescetarian and fell hard for their shrimp and fish tacos — they remain my favorites. After reintroducing poultry to my diet and trying the other tacos on the menu, I realized the chicken options were bland and uninspiring.
That’s when I decided to make truly flavorful, tender, and crave-worthy chicken tacos at home.
Instant Pot Chipotle Chicken Tacos.
Yes, I’m back at the Instant Pot. After the great response to my Instant Pot Chicken Shawarma Lettuce Wraps, I knew a juicy, shredded chicken taco recipe was next.
This recipe is simple and flexible. You control the heat by adjusting the chipotle hot sauce, and you can top the tacos however you like. For photos I prefer fresh, crunchy, colorful toppings, but feel free to customize — add a spicy queso and jalapeños, or keep it simple with shredded lettuce and cheese.
If you want more Taco Tuesday inspiration, try some of these recipes from my collection:
- Crispy Chipotle Chickpea Tacos (vegetarian)
- Shrimp Tacos with Mango Habanero Salsa (pescetarian)
- Grilled Jerk Fish Tacos With Tangy Peach Salsa (pescetarian)
- Sweet and Spicy Salmon Tacos With Apple Almond Slaw (pescetarian)
- Easy Fish Tacos With Jalapeño Brisling Sardines (pescetarian)
If you make this dish, snap a photo and tag me on Instagram @killing__thyme — I love seeing your creations and you might be featured in my newsletter!
Instant Pot Chipotle Chicken Tacos
Ingredients
- 8-10 tortillas or hard shell tacos
- 1/3 cup olive oil
- 1.5 lbs chicken breasts (boneless and skinless)
- 14 oz can of diced tomatoes, drained
- 1/2 red onion, sliced
- 1 lime, juiced
- 2-4 TBSP chipotle hot sauce (adjust for desired heat)
- 1 TBSP chili powder
- 1 TBSP chipotle chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt
- A few cracks of black pepper
Toppings.
- Shredded purple cabbage
- Avocado
- Radishes
- Grated or crumbled cheese of choice
- Chopped fresh parsley or cilantro
- Sour cream or plain Greek yogurt
- Or create your own topping combo!
Instructions
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Add olive oil, chicken, drained tomatoes, sliced onion, lime juice, chipotle hot sauce, and spices to the Instant Pot. Stir well to evenly coat the chicken and distribute the seasonings.
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Secure the lid and set the valve to “sealing.” Cook on High pressure for 12 minutes. While it cooks, prepare your toppings and sides.
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When the cook time ends, carefully perform a quick release. Open the lid once the pressure is fully released. Use two forks to shred the chicken, mixing it with the cooking juices. Transfer the shredded chicken to a serving bowl with a slotted spoon and discard any excess liquid left in the pot.
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Serve the shredded chipotle chicken in warmed tortillas or taco shells and top as desired.
Notes
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