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Instant Pot Shredded Chicken Tacos

Instant Pot Shredded Chicken Tacos Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 2 chipotle peppers in adobo sauce, chopped
  • 2 tbsp adobo sauce from the can
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • Juice of 1 lime
  • Warm corn or flour tortillas, for serving
  • Toppings: diced white onion, chopped cilantro, sliced avocado, crumbled queso fresco

Method
 

  1. Add the tomatoes, chipotles, adobo sauce, garlic, cumin, and salt to the Instant Pot and stir to combine.
  2. Nestle the chicken thighs into the sauce, lock the lid, and pressure cook on high for 12 minutes. Let the pressure release naturally for 5 minutes, then quick release the rest.
  3. Transfer the chicken to a cutting board, shred with two forks, and return it to the sauce. Stir in the lime juice and taste for salt.
  4. Warm the tortillas, pile on the chicken, and top as you like. Serve right away.

Notes

The cook time assumes a 6-quart Instant Pot. If yours is an 8-quart, the pot may come to pressure a little slower but the chicken still cooks in the same active time. Leftover sauce is excellent spooned over scrambled eggs.