Instant Pot Chipotle Chicken Tacos
Savory, smoky, and spicy, these tacos are the easiest for taco night!
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ingredients
Quick Pickled Red Onion
- 1/2 cups apple cider vinegar
- 1/2 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1 red onion thinly sliced
Chipotle Chicken
- 1 ½ pounds boneless skinless chicken thighs and/or breasts
- 4 canned chipotles in adobo finely chopped
- 3 Tbsp adobo sauce
- 3 Tbsp honey
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt plus additional as needed
- 1/2 tsp ground cumin
- 1 15- oz can black beans rinsed and drained
- 2 tsp fresh lime juice
Tacos
- Flour tortillas
- Jalapeno slices
- Sour cream
- Chopped cilantro
instructions
- To make the pickled red onions, whisk together apple cider vinegar, sugar, and salt in a small bowl. Add sliced onions to a mason jar or airtight container. Pour over vinegar mixture and seal. Let sit at room termpature for at least one hour. Store in the refrigerator for up to 2 weeks.
- Add chicken, chipotles, adobo sauce, honey, onion powder, garlic powder, salt, and cumin to the Instant Pot. Stir to combined and cover. Set to Manual and cook on high pressure for 13 minutes. Release pressure manually.
- Remove chicken to a cutting board and shred using two forks. Add the chicken back to the Instant Pot, along with black beans and lime juice. Stir to combine.
- eServe chicken in tortillas with pickled onion, jalapeño slices, sour cream, and cilantro.