Quick and easy dump and start Instant Pot Chipotle Chicken Tacos served with lime wedges, jalapenos, and shredded cheese.
These tacos are ready in less than 30 minutes.
Dump and Start Recipe
Dump and start Instant Pot recipes are ideal for busy weeknights and it’s incredibly easy to prep ahead of time.
After combining the honey, black pepper, salt, paprika, ground cumin, lime juice, chicken broth, chipotles, and onion.
All of the ingredients except for the chicken breasts get added to a food processor or blender to be blended smooth. Dump the juice mixture and the chicken breasts into a freezer bag and you’re done!
Once you’re ready to make the meal, dump it into the Instant Pot, close the lid and pressure cook it.
As with anything frozen, expect a longer time for the pot to come to pressure.
Chipotle Chicken Tacos
These tacos are full of flavor and the spiciness of the tacos is controlled by how many chipotles in adobo sauce you add. Two tablespoons are added in this recipe but feel free to add more to your preference.
This meal takes less than 30 minutes to make from start to finish. It’s a super easy weeknight meal, and it makes a great meal when you forget to lay something out for dinner!
Chipotle Chicken Taco Toppings
Drizzling lime juice on top of these tacos enhances the flavor and added sliced jalapenos adds some kick. As always, cheese is a great and tasty addition to tacos.
Avocados and pico de gallo are other great topping options!
Instant Pot Chipotle Chicken Tacos
Quick and easy Instant Pot Chipotle Chicken Tacos served with lime wedges, jalapenos, and shredded cheese.
- 1 lb chicken breasts
- 1 tbsp honey
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp paprika
- 1 1/2 tsp ground cumin
- 1/4 lime juice
- 1/2 cup chicken broth
- 2 tbsp chipotles in adobo sauce
- 1 onion
- lime wedges
- shredded cheese
- Add all of the ingredients except the chicken breasts to a food processor or blender.
- Add the chicken to the Instant Pot (fresh or frozen) and add the liquid to the pot.
- Close the lid and set the Instant Pot to MANUAL/PRESSURE COOK for 10 minutes.
- Allow the Instant Pot to naturally release for 10 minutes.
- Remove the lid and shred the chicken. Serve the chicken with a slotted spoon.
Serving Size:1 taco
Amount Per Serving: Calories: 313Total Fat: 7.4gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 74mgSodium: 984mgCarbohydrates: 26.5gFiber: 1.8gSugar: 2.6gProtein: 33.9g
Monday 3rd of August 2020
is it 1/4 cup of lime juice or 1/4 of a lime? thanks :)
Wednesday 5th of August 2020
It is 1/4 cup of lime juice :)