Eating Pegan | Instant Pot Chipotle Honey Chicken Tacos

Instant Pot Chipotle Honey Chicken Tacos

2 pounds boneless, skinless chicken breasts
2 chipotle peppers (from a can, packed in adobo sauce), minced
1 tablespoon adobo sauce (from a can of chipotle peppers)
1 teaspoon Kosher salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon onion powder
1/8 teaspoon cayenne pepper
¼ cup honey
1 cup light beer of choice (such as Modelo Especial)

  • Prep: Add the chicken breasts, chipotle, adobo, chili powder, cumin, paprika, salt, & ground black pepper to the cooking pot of an Instant Pot. Toss to combine. Pour the honey and beer over top.
  • Pressure cook: Secure the lid on the Instant Pot. Make the sure valve on the top of the lid is set to its sealed position! Cook on high pressure for 12 minutes. Allow the pressure to naturally release for 5 minutes, then carefully quick release any remaining pressure in the pot by flicking the valve to its venting position. Remove the lid. See Recipe Notes below for slow cooking & cooking from frozen directions.
  • Shred the chicken: Carefully transfer the chicken breasts to a cutting board or plate. Using two forks, shred the chicken into bite-sized pieces. Meanwhile, turn the Instant Pot on its saute setting to allow some of the liquid in the cooking pot to reduce slightly. Return the shredded chicken to the Instant Pot, and let it warm back up in the cooking liquid. Squeeze in the lime juice, and stir to combine. If the chicken is still liquidy, you can either drain the liquid from the chicken as you serve it, or stir in a cornstarch slurry to tighten up the sauce a bit. Either way works!
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