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Instant Pot Chipotle Chicken Tacos

Celebrate Taco Tuesday with these fast and easy Instant Pot Chipotle Chicken Tacos! Stuffed with fresh and crisp ingredients, they only take 12 minutes to cook up.
5 from 8 votes


  • 8-10 tortillas or hard shell tacos
  • 1/3 cup olive oil
  • 1.5 lbs chicken breasts (boneless and skinless)
  • 14 oz can of diced tomatoes, drained
  • 1/2 red onion, sliced
  • 1 lime, juiced
  • 2-4 TBSP chipotle hot sauce (use as much or as little as you want, depending on heat preference)
  • 1 TBSP chili powder
  • 1 TBSP chipotle chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp kosher salt
  • A few cracks of black pepper


  • Shredded purple cabbage
  • Avocado
  • Radishes
  • Grated or crumbled cheese of choice
  • Chopped fresh parsley or cilantro
  • Sour cream or plain Greek yogurt
  • Or create your own topping combo!


  • Place olive oil, chicken, tomatoes, onions, lime juice, hot sauce, and spices into the Instant Pot. Give the contents a good stir in order to coat the chicken and mix everything up.
  • Cover the Instant Pot, securing the lid into a locked position. Make sure the nozzle is set to "sealing", and set the Instant Pot to High pressure for 12 minutes. While the Instant Pot does its thing, you can prepare your condiments.
  • When the Instant Pot signals that it's finished and the chicken is done, carefully hit the nozzle for a quick release. Once all the steam has escaped, remove the lid. With two forks, shred the chicken until it's completely pulled and shredded and soaking up all those juices. Then, with a slotted spoon, transfer the shredded chicken to a serving bowl; discard any of the extra juice that's left in the pot.
  • Serve the chicken with tortillas or taco shells and load your taco up with your preferred toppings.


This recipe makes for great leftovers. If you want to bring a light lunch into work the next day, toss some of the chicken and toppings over a salad!