Instant Pot Chipotle Chicken Bowls

  |  
Mar 3, 2025
Instant Pot Chipotle Chicken Bowls

Instant Pot Chipotle Chicken Bowls

Spicy shredded chipotle chicken served over fluffy rice, topped with fresh avocado, cilantro, and lime. A quick, smoky, and satisfying meal with minimal cleanup!

Nutrition

Calories: 450cal
Carbohydrate: 45g
Protein: 35g
Fat: 12g
Cholesterol: – -mg
Sodium: – -mg

Difficulty Level: easy

10 min Prep
25 min Cook
35 min Total
6 Servings

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts
  • 2-3 chipotle peppers in adobo sauce (chopped)
  • 1 tbsp adobo sauce (from can)
  • 1 cup low-sodium chicken broth
  • 1 yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh lime juice
  • 3 cups cooked white rice
  • Toppings: diced avocado, fresh cilantro, lime wedges, shredded cheese, sour cream

Instructions

  1. Dice onion, mince garlic, and chop chipotle peppers. Measure all spices into a small bowl.
  2. Set Instant Pot to Sauté mode. Add 1 tbsp oil. Cook onion 3 minutes until softened. Add garlic and cook 1 minute more. Press Cancel to turn off heat.
  3. Place chicken breasts in pot. Sprinkle chili powder, cumin, oregano, salt, and pepper over chicken. Add chopped chipotles, adobo sauce, and chicken broth. Stir gently to combine.
  4. Secure lid. Set to High Pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick release remaining pressure.
  5. Remove chicken to a bowl. Use two forks or a hand mixer on low speed to shred. Mix in 1/2 cup of cooking liquid and lime juice. Add more adobo sauce for extra heat if desired.
  6. Divide rice among bowls. Top with shredded chicken, avocado, cilantro, and other toppings. Squeeze fresh lime juice over just before serving.