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Several chipotle chicken tacos on charred corn tortillas with purple cabbage, avocado, red onions, cilantro and limes.

Instant Pot Chipotle Chicken Tacos

  • Author: The Cooking Jar
  • Total Time: 35 minutes
  • Yield: 6-8 1x


These instant pot chipotle chicken tacos pack a ton of smoky and bold flavors good enough to rival your favorite street tacos or taco trucks.


Units Scale
  • 3 lb. boneless skinless chicken breasts/thighs
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 6 chipotle peppers in adobo sauce, chopped (individual peppers, not cans)
  • 1/4 cup water
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


  1. On the saute setting, heat some oil and saute the chopped onions until fragrant, about 3 minutes.
  2. Add garlic and ground cumin, stir to combine and saute another 1 minute.
  3. Layer the instant pot with the chicken.
  4. Combine the rest of the ingredients and add to the pot.
  5. Secure the lid and move the pressure release valve to the ‘sealing position’.
  6. Set cook time for 20 minutes on high pressure.
  7. Let the pressure cooker release naturally for 10 minutes, then manually release the remaining pressure by turning the release valve to ‘vent’ with a wooden spoon.
  8. Remove the chicken to a cutting board and shred with two forks.
  9. Toss the pulled chicken in the sauce, coating it fully.
  10. Switch back to the saute setting and simmer the sauce until thickened, about 3-5 minutes.
  11. Dish and serve hot with corn or flour tortillas and your favorite taco toppings.
  12. Enjoy!


  • For more heat add 1 teaspoon chipotle chili powder or use the whole can (7 oz.) of chipotle chili peppers.
  • Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
  • Prep Time: 5 mins
  • Cook Time: 30 mins