Instant Pot

Chicken Al Pastor

– Chicken breast – Chipotle peppers in adob – Tomato paste – Garlic cloves – Orange juice – Honey – White vinegar – Salt – Chicken broth – Cilantro – Pineapple tidbits – Red onion – Cornstarch & water – Cojita cheese – Corn tortillas – Avocado




Combine the orange juice, chipotle peppers in abodo, tomato paste, minced garlic, honey, salt, and white vinegar together in a large container or Ziploc bag and mix well. Add the boneless skinless chicken breasts into the marinade and shake to combine well.

Make the sauce


Blend the cilantro, half of the red onion, lime juice, and 1 cup of pineapple tidbits using a food processor until smooth.

Pressure Cook


Add the marinated chicken to the inner liner of the Instant Pot. Pour 1/4 cup of chicken broth into the pot. This is necessary to prevent any burn notices. Top the chicken with the blended ingredients and close the lid. Set the Instant Pot to MANUAL/PRESSURE COOK for 12 minutes.

Fry the corn tortillas


Prepare the corn tortillas by heating a skillet over medium heat and spritzing the skillet with oil.  Add the corn tortillas one at a time and fry on each side. You want the corn tortillas to have some bend in them and not too crispy.

Release Pressure & shred chicken


Once the time is up, allow the pot to naturally release pressure for 10 minutes before removing the lid. Using two forks, shred the chicken into chunks. Or, if you have meat claws, you can use them to shred the chicken as well.

Thicken sauce and serve


Combine cornstarch and water together before mixing it into the pot. Allow the sauce to thicken before serving. Serve in corn tortillas with cilantro, Cojita cheese, pineapple, & avocado.