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Three chipotle chicken tacos on a wooden board with lime wedges and sour cream
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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

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

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.

Notes

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Nutrition

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