Chipotle Lime Instant Pot Taco Chicken

This chipotle lime, instant-pot taco chicken is the best! So tasty right out of the pot, and might be the easiest way to get in your protein all week. No chopping or searing or marinating. Just dump a few things in the pot and and cook it for twelve minutes. I just still haven’t gotten over that! TWELVE MINUTES.

And while it cooks you can chop this handful of toppings and have your kitchen clean for dinner!  That sounds mythical to me.  But I swear with this meal it’s possible.

I find that my chicken tenderloins shred easier than breasts… but I love picking up big fresh chicken breasts when they’re on sale… so much less to trim.  Use whatever you’ve got! Even when I have to work a little harder to shred it… it’s always moist and amazing at the end! Tossed in all of these yummy spiced juices in the pot. Perfection.

Literally all you’re gonna do is:

• Throw your chicken breasts, or tenderloins in the bottom of your Instant Pot, (I have and love this one,,, and just noticed the 8 qt that I have is on sale for less than the 6 qt right now! FYI- and I think this is my first official affiliate link so I guess this is also my disclosure of that– HA!)
• Toss in a little liquid smoke (don’t be intimidated if you’ve never bought it… it’s like putting vanilla in your cookies.. subtle but ESSENTIAL. Adds so much.) Just buy it by the bbq sauces. You won’t regret it.
• Throw in the spices, chopped chipotle peppers in adobo sauce, (if it’s not already in your pantry it should be for this skinny chipotle cream below! TRUST ME), some lime, garlic, and salsa.
• PUT THE LID ON.

And that might be my favorite moment. Like closing a full dishwasher. AHHH.  It just feels so good and final, all the mess that matters is tucked nicely inside, and now you have your hands and brain free to prep the rest of dinner and clean up! WHAT DID I EVER DO BEFORE THE INSTANT POT. Game changer.

Slow cooker. That’s what. But that requires thinking of dinner when I’m still digesting last night’s dinner and I’m just not always into that.

This takes like zero prep ahead of time, and makes me feel like I can relax for the rest of the week!– Filling in the cracks for any meals we need.  It’d be perfect for this quinoa bowl, these healthy tostadas, some light creamy enchiladas,, this giant pan of macro friendly nachos…. or this lower carb lavash burrito!…… Or obviously thrown in some extra thin corn tortillas with your favorite taco toppings.

Throwing in some fresh cilantro right after you shred it like this instant pot Smokey Honey Cilantro chicken would be delicious too!  Ok GO.

Chipotle Lime Instant Pot Taco Chicken

The easiest way to cook up a bunch of TASTY chicken for the week!

Print Pin Rate

5 from 4 votes

Author Lillie

Course chicken

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Calories 108 kcal

Ingredients

• 2 lb thawed chicken breasts
• 1/2 cup jarred red salsa try and choose a basic 2 carbs/2 tbs option- we love the double roasted from Trader Joes
• 5 cloves garlic minced I use the frozen dorot cubes every time!
• 1 tbs liquid smoke sold near bottled barbecue sauce at any normal store
• 1-2 tbs chipotle peppers in adobo sauce You can use just the sauce in a pinch, or finely chop or blend the peppers and sauce together first, which is what I do- you’ll find these in canned section near green chilis.
• Juice from 1 lime about 2 tbs
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cumin
• 1 tsp chili powder
• 1.5 tsp kosher salt
• 1/4 tsp pepper

Instructions

• Place thawed chicken in the bottom of instant pot
• Add everything else in on top! Don’t even bother dirtying another dish… just get it all in there.
• Toss it around a bit.
• Hit manual, and set your timer for 12 minutes at high pressure. Close, seal and walk away!
• Let it naturally release for ten minutes or so. Then open and shred. It doesn’t shred as easily as I find pork to, but don’t let that alarm you… just use two forks and your muscles, and give it good toss in it’s juices… you shouldn’t have any to discard really after you get it all shredded and moved around to soak back up the flavor. (If I’d rather dirty a bowl than use my muscles, shredding by mixing in the kitchenaid with the paddle attachment is a great trick. Especially great if you want a finer shred for enchiladas or something.)
• Use it for tacos, rice bowls, burritos, enchiladas… whatever you want! Or do what we did because it was amazing!
• Throw some in a few extra thin corn tortillas
• Add my STAPLE skinny chipotle cream, quick pickled onions, mango, avocado, plenty of cilantro, and just a sprinkle of cotija! These were perfection— and SO light and SO EASY.
• *For Slow Cooker- Just Place all ingredients in a slow cooker, add ½ cup chicken stock or water since the liquid can dry up in the slow cooker. Cook on low for 4- 5 hours.

Notes

Such an easy way to cook a bunch of chicken to use all week! And if you track in My Fitness Pal, just search “Lillie Eats and Tells Chipotle Lime Taco Chicken” and log as many grams of cooked chicken as you like!

Nutrition

Serving: 100gCalories: 108kcalCarbohydrates: 3.1gProtein: 21gFat: 0.6g

Keywords chicken, chipotle, easy, healthy, instant pot, lime, mexican, shredded, taco

Tried this recipe?

Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!

More Recipes Like This 

• Lower Carb Lavash Fajita Burrito
• Easy Healthy Instant Pot Creamy Buffalo Chicken
• Fresh and Healthy Taco Salad
• Skinny Crispy Carnitas Tacos with Cilantro Lime Ranch
• Simply Seasoned Turkey Taco Meat