Go Back

Instant Pot Shredded Chipotle Chicken Tacos

Course: Main Course
Cuisine: Mexican
Servings: 12 tacos


  • 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


  • 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.