Instant Pot Chipotle Chicken Tacos
Quick and easy Instant Pot Chipotle Chicken Tacos served with lime wedges, jalapenos, and shredded cheese.
Servings: 12 tacos
Calories: 65kcal
Ingredients
- 1 lb chicken breasts
- 1 tablespoon honey
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoon paprika
- 1 ½ teaspoon ground cumin
- ¼ lime juice
- ½ cup chicken broth
- 2 tablespoon chipotles in adobo sauce
- 1 onion
Garnish
- lime wedges
- jalapenos
- shredded cheese
- tortillas
Instructions
- 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.
Nutrition
Serving: 1taco | Calories: 65kcal | Carbohydrates: 4g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 24mg | Sodium: 693mg | Potassium: 194mg | Fiber: 1g | Sugar: 2g | Vitamin A: 597IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
