Instant Pot Chipotle Pulled Chicken
Instant Pot Chipotle Pulled Chicken
Smoky, spicy shredded chicken perfect for tacos, burrito bowls, or sandwiches. Made effortlessly in the Instant Pot with bold chipotle flavor.
Nutrition
Calories: 270cal
Carbohydrate: 5g
Protein: 35g
Fat: 12g
Cholesterol: – -mg
Sodium: 680mg
Difficulty Level: easy
10 min Prep
25 min Cook
35 min Total
6 Servings
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 medium yellow onion (diced)
- 4 garlic cloves (minced)
- 2-3 chipotle peppers in adobo sauce (chopped)
- 2 tbsp adobo sauce (from can)
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- 1 lime (juiced)
- 1/4 cup fresh cilantro (chopped)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Dice onion, mince garlic, and chop chipotle peppers. Juice lime and chop cilantro. Pat chicken dry with paper towels.
- In small bowl, mix smoked paprika, cumin, oregano, garlic powder, onion powder, salt, and pepper. Rub spice mix evenly over all sides of chicken breasts.
- Set Instant Pot to Sauté mode (Normal heat). Add olive oil. When hot, add diced onions. Cook 3 minutes until translucent, stirring frequently. Add garlic and cook 30 seconds more.
- Turn off Sauté mode. Add chicken broth, scraping bottom to deglaze. Add seasoned chicken breasts in single layer. Spoon chopped chipotle peppers and adobo sauce over chicken. Secure lid, set valve to Sealing. Cook on High Pressure for 15 minutes. Let pressure release naturally for 10 minutes, then quick release remaining pressure.
- Remove chicken to cutting board. Use two forks to shred meat. Discard any remaining liquid in pot except 1/2 cup (leave cooking solids).
- Set Instant Pot to Sauté mode (Low heat). Simmer remaining liquid 5 minutes to thicken slightly. Add lime juice and stir.
- Return shredded chicken to pot. Toss with sauce until fully coated. Stir in fresh cilantro. Serve immediately.