Mexican

Instant Pot Pulled Chicken Tacos

Name: Instant Pot Pulled Chicken Tacos
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 portions
Cuisine: Mexican
Ingredients: 2 lb boneless chicken thighs; 0,5 cup chicken broth; 3 tbsp tomato paste; 2 tbsp chipotle in adobo, minced; 1 tbsp ground cumin; 1 tsp dried oregano; 2 tbsp lime juice; 12 tbsp corn tortillas

Juicy shredded chicken drenched in a zesty tomato-chipotle sauce, perfect for piling into warm tortillas.

45 min6 servingsEasyMexican

Ingredients

2 lb boneless chicken thighs
0,5 cup chicken broth
3 tbsp tomato paste
2 tbsp chipotle in adobo, minced
1 tbsp ground cumin
1 tsp dried oregano
2 tbsp lime juice
12 tbsp corn tortillas

Instructions

1
Whisk broth, tomato paste, chipotle, cumin, oregano and lime juice in the pot until smooth.
2
Nestle 2 lb chicken thighs into the sauce and turn to coat.
3
Seal the lid and pressure-cook on High for 12 minutes.
4
Let pressure release naturally for 8 minutes, then quick-release remaining steam.
5
Shred the chicken with two forks directly in the sauce until glossy and saucy.
6
Taste, brighten with extra lime and pile into tortillas.

Chef's tip

After shredding, switch to Sauté for 3–4 minutes to reduce the sauce so it clings to the chicken instead of soaking the tortillas.

Suggested pairing

Pair with a crisp Mexican lager and a squeeze of lime.

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