Instant Pot Chipotle Chicken Tacos
This is my new favorite chicken taco recipe, because it is so easy to make yet so flavorful! It is the perfect recipe for a weeknight dinner and also great if you are meal prepping. You can add this chick to tacos or you can easily turn it into a taco bowl or salad.
Instant Pot Chipotle Chicken Tacos
Serves: 4
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Ingredients
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4 oz canned tomato sauce
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7 ounces canned diced tomatoes with green chilies
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1 tablespoon chipotle in adobo, or to taste
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1 teaspoon salt
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1/2 teaspoon oregano
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1/2 teaspoon paprika
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1/2 teaspoon cumin
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1/2 teaspoon garlic powder
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1 lb boneless, skinless chicken breast
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8 La Tortilla Factory Low Carb Whole Wheat tortillas
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Instructions
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In your instant pot add all of your ingredients except for the chicken.
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Stir everything together and taste to make sure the spice level is good.​
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Add your chicken and cover the top with some of the sauce.
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Put the lid on your instant pot and set it to pressure cook on high for 9 minutes. Make sure the lid is on sealing.
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Once the timer goes off, quick release the instant pot and remove the chicken.
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Set the instant pot on sauté and let the sauce reduce for about 5-7 minutes.
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Using two forks, shred your chicken breast.
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Add the chicken breast back to the sauce, mix them together, and serve!
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Nutritional Information: (Per Serving)
Serving Size: 2 tortillas and 1/4th of the chicken
Calories: 266 calories
Total Fat: 6.7 g
Cholesterol: 60 mg
Sodium: 1352.5 mg
Total Carbs: 29.5 g
Fiber: 15.9 g
Sugar: 3.9 g
Added Sugars: 0 g
Protein: 38.2 g
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Key words: chipotle chicken tacos, instant pot, instant pot recipe, easy recipe, taco tuesday