Instant Pot Shredded Chipotle Chicken Tacos

1 Shares
0
0
1
0
0

I’ve technically made versions of this three or four times over the past year, including one Mega Batch (thanks, eight-quart Instant Pot!) for a fifteen-person dinner party. The variation that I’ll be posting below is slightly fancier than what I use for massive quantities, but it still makes enough to feed both of us for a few days eating two tacos each. All in all, this is one of my favorites. 

This recipe makes six servings or twelve tacos.

Ingredients:

  • 8 chicken thighs, boneless and skinless
  • 2 red bell peppers
  • 2 green bell peppers
  • 12 oz (about 1 can) chopped tomatoes and green chilis
  • 4 oz (about 1 can) chipotle peppers in adobo sauce
  • 4 oz (about ½ block) cream cheese
  • ½ cup chicken broth
  • 1/3 cup light brown sugar
  • 4 tbsp fajita seasoning (see my recipe here!)
  • ¼ cup cilantro, fresh, divided
  • 2 tsp lime juice, divided

Directions:

  1. Slice and rinse bell peppers. Set aside. 
  2. Add chipotle peppers, adobo sauce, cream cheese, 1/8 cup cilantro, and 1 tsp lime juice into a small food processor or blender. Pulse until a smooth puree has formed. 
  3. Add chicken thighs, fajita seasoning, tomatoes and green chilis, chicken broth, brown sugar, and chipotle puree into your Instant Pot. Stir to ensure that chicken is completely coated. 
  4. Seal Instant Pot and set to manual/pressure cook for 10 minutes (if using thawed chicken) or 15 minutes (if using frozen chicken). Let naturally release for 5 minutes before flipping the switch to quick release the rest of the pressure.
  5. Remove chicken thighs to a bowl and shred.
  6. Add bell pepper slices to the remaining liquid left in the Instant Pot and set to manual/pressure cook for 2 minutes. Quick release immediately. 
  7. Return shredded chicken to the Instant Pot and stir in the remaining 1/8 cup cilantro and 1 tsp lime juice. Serve on tortillas with cheese, guacamole, creamy jalapeno sauce, and a hot sauce of your choosing. 

This recipe stores well in the fridge for up to a week when its components–the chicken/peppers mix–are separated from the toppings and fixings. It reheats beautifully in the microwave, and the pictures included in this post are actually leftovers that I plated for lunch today!

Instant Pot Shredded Chipotle Chicken Tacos

Course: Main Course
Cuisine: Mexican
Servings: 12 tacos

Ingredients

  • 8 chicken thighs boneless and skinless
  • 2 red bell peppers
  • 2 green bell peppers
  • 12 oz chopped tomatoes and green chilis
  • 4 oz chipotle peppers in adobo sauce
  • 4 oz cream cheese
  • ½ cup chicken broth
  • cup light brown sugar
  • 4 tbsp fajita seasoning
  • ¼ cup cilantro fresh, divided
  • 2 tsp lime juice divided

Instructions

  • Slice and rinse bell peppers. Set aside.
  • Add chipotle peppers, adobo sauce, cream cheese, 1/8 cup cilantro, and 1 tsp lime juice into a small food processor or blender. Pulse until a smooth puree has formed.
  • Add chicken thighs, fajita seasoning, tomatoes and green chilis, chicken broth, brown sugar, and chipotle puree into your Instant Pot. Stir to ensure that chicken is completely coated.
  • Seal Instant Pot and set to manual/pressure cook for 10 minutes (if using thawed chicken) or 15 minutes (if using frozen chicken). Let naturally release for 5 minutes before flipping the switch to quick release the rest of the pressure.
  • Remove chicken thighs to a bowl and shred.
  • Add bell pepper slices to the remaining liquid left in the Instant Pot and set to manual/pressure cook for 2 minutes. Quick release immediately.
  • Return shredded chicken to the Instant Pot and stir in the remaining 1/8 cup cilantro and 1 tsp lime juice. Serve on tortillas with cheese, guacamole, creamy jalapeno sauce, and a hot sauce of your choosing.
1 Shares
Leave a Reply

Your email address will not be published.

Recipe Rating




You May Also Like