Go Back
+ servings
Three chipotle chicken tacos on a wooden board with lime wedges and sour cream

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. 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 519kcal


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

To Serve

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


  • 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.


Did you make this recipe?

Make sure you follow The Cook Report on Instagram and tag #TheCookReport so we can see what you've made!


Calories: 519kcal | Carbohydrates: 38g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 122mg | Sodium: 715mg | Potassium: 585mg | Fiber: 3g | Sugar: 6g | Vitamin A: 280IU | Vitamin C: 12.2mg | Calcium: 122mg | Iron: 4.4mg