Pressure Cooker Chipotle Chicken Tacos

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These chipotle chicken tacos are made so quick and easy by using a pressure cooker or instant pot. The chicken is cooked in a spicy tomato sauce then shredded before stuffing into the tacos with all your favourite toppings. 

I am so in love with my pressure cooker. I thought there was a chance it would just be a bit of a fad, that a few months after getting it I’d lose interest and it would be destined to spend the rest of eternity sitting in my kitchen cupboard.

But here we are nearly 6 months later and I’m still using it at least once a week. Now that we’ve got into the groove of using it and can easily estimate how long things will take to cook in it it’s even easier to use it for quick weeknight meals and these chicken tacos are no exception.

As time goes on we’re discovering that you can make pretty much any meal in the pressure cooker and it saves not just on time but on cleaning up and deals big on flavour at the same time. Pretty much a winner all round.

I don’t have an instant pot but one similar called a pressure king pro and we love it (if you’ve got one too make sure you grab all my favourite pressure king pro recipes!). It works pretty much the same as an instant pot so you can definitely use an instant pot for this and any of my other pressure cooker recipes. You might just need to take a look at your manual to make sure of the right settings to use.

So far we’ve found that pressure cookers are great for curries and one pot pastas but every time we’ve made chicken in the pressure cooker it’s come out so amazingly tender and delicious that I knew some shredded chicken tacos were next on my list of recipes to try.

I wanted them to be saucy and spicy and to be ready in minutes.

Ingredients you need to make these pressure cooker chipotle chicken tacos:

• Olive Oil
• Onion
• Garlic
• Chipotle Paste
• Dried Oregano
• Ground Cumin
• Chopped Tomatoes
• Chicken Thighs
• Tortillas
• Avocado
• Coriander
• Lime Wedges

Keep scrolling to get the full recipe for these pressure cooker chipotle chicken tacos…

The thing that makes me really happy about tacos these days is two fold.

On American food blogs they always use the little tortillas for tacos but here in the UK I could never find them anywhere. We are much less developed in terms of Mexican food over here and it is one of the greatest tragedies of my life.

But recently I’ve managed to find them in our local supermarket and it makes me so happy that I can now make perfect little soft tacos.

The second thing that makes me happy about our recent taco situation is that we have a gas hob/stovetop now so we can char all our little tortillas to smoky glory so that they tastes even more delicious when stuffed with chipotle chicken.

Now that is my perfect taco situation. Who’s with me?!

These chipotle chicken tacos take a matter of minutes to put together. Simply blend up all the sauce ingredients together, pour them over the chicken in a pressure cooker and cook for 10 minutes.

It’s really that simple and now you can have amazing shredded chicken tacos on the table in no time.

How to make chipotle chicken tacos in a slow cooker:

To make these chipotle chicken tacos in a crock pot simply follow the instructions below but place the chicken and sauce in a slow cooker and cook on high for 4-6 hours until the chicken shreds easily.

We used boneless skinless chicken thighs for this because they’re my favourite part of chicken to use. They’re tender and flavourful and are so perfect for this kind of recipe. They just fall apart once they’ve been cooked at pressure or in a slow cooker.

Bonus, they’re also cheaper than chicken breasts so it’s pretty much win win. This chipotle chicken taco recipe is the perfect use for them.

Want more? Try these other pressure cooker and instant pot recipes!

• Instant Pot Beer Cheese Soup
• Pressure Cooker Smoky Lentil Stew
• Instant Pot Beef Stew with Potatoes
• Pressure Cooker Chicken Casserole with Kale and White Beans
• Instant Pot Mac and Cheese
• Pressure Cooker Creamy Chicken Pasta

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THESE PRESSURE COOKER CHIPOTLE CHICKEN TACOS?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Quick and Easy Honey Chipotle Chicken Thighs

Stuffed Crust Pizza with Chipotle Chicken

Get more pressure cooker recipes right here!

How to make pressure cooker chipotle chicken tacos:

Pressure Cooker Chipotle Chicken Tacos

These chipotle chicken tacos are made so quick and easy by using a pressure cooker or instant pot. The chicken is cooked in a spicy tomato sauce then shredded before stuffing into the tacos with all your favourite toppings. 

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 519kcal

Author: Amy

Ingredients

• 1 tbsp Olive Oil
• 1 Onion
• 2 cloves Garlic
• 1 tbsp Chipotle Paste
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
• 1 400g tin Chopped Tomatoes
• 500 g Chicken Thighs skinless and boneless

To Serve

• 8-10 Small Tortillas
• Avocado
• Coriander
• Lime Wedges

UK Measures - US Measures

Instructions

• Put the onion, garlic, chipotle paste, oregano, cumin and chopped tomatoes into a blender and blend until smooth. Add to the pressure cooker with the chicken thighs and cook on high pressure for 10 minutes.
• Release the pressure and shred the chicken in the sauce. Serve in tortillas with avocado, coriander, lime wedges and any other toppings you fancy.

Nutrition Facts

Pressure Cooker Chipotle Chicken Tacos

Amount Per Serving

Calories 519 Calories from Fat 252

% Daily Value*

Total Fat 28g 43%

Saturated Fat 7g 35%

Cholesterol 122mg 41%

Sodium 715mg 30%

Potassium 585mg 17%

Total Carbohydrates 38g 13%

Dietary Fiber 3g 12%

Sugars 6g

Protein 26g 52%

Vitamin A 5.6%

Vitamin C 14.8%

Calcium 12.2%

Iron 24.2%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

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