Chipotle Lime Instant Pot Taco Chicken
The easiest way to cook up a bunch of TASTY chicken for the week!
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Ingredients
- 2 lb thawed chicken breasts
- 1/2 cup jarred red salsa try and choose a basic 2 carbs/2 tbs option- we love the double roasted from Trader Joes
- 5 cloves garlic minced I use the frozen dorot cubes every time!
- 1 tbs liquid smoke sold near bottled barbecue sauce at any normal store
- 1-2 tbs chipotle peppers in adobo sauce You can use just the sauce in a pinch, or finely chop or blend the peppers and sauce together first, which is what I do- you'll find these in canned section near green chilis.
- Juice from 1 lime about 2 tbs
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- 1.5 tsp kosher salt
- 1/4 tsp pepper
Instructions
- Place thawed chicken in the bottom of instant pot
- Add everything else in on top! Don't even bother dirtying another dish... just get it all in there.
- Toss it around a bit.
- Hit manual, and set your timer for 12 minutes at high pressure. Close, seal and walk away!
- Let it naturally release for ten minutes or so. Then open and shred. It doesn't shred as easily as I find pork to, but don't let that alarm you... just use two forks and your muscles, and give it good toss in it's juices... you shouldn't have any to discard really after you get it all shredded and moved around to soak back up the flavor. (If I'd rather dirty a bowl than use my muscles, shredding by mixing in the kitchenaid with the paddle attachment is a great trick. Especially great if you want a finer shred for enchiladas or something.)
- Use it for tacos, rice bowls, burritos, enchiladas... whatever you want! Or do what we did because it was amazing!
- Throw some in a few extra thin corn tortillas
- Add my STAPLE skinny chipotle cream, quick pickled onions, mango, avocado, plenty of cilantro, and just a sprinkle of cotija! These were perfection--- and SO light and SO EASY.
- *For Slow Cooker- Just Place all ingredients in a slow cooker, add 1/2 cup chicken stock or water since the liquid can dry up in the slow cooker. Cook on low for 4- 5 hours.
Notes
Such an easy way to cook a bunch of chicken to use all week! And if you track in My Fitness Pal, just search "Lillie Eats and Tells Chipotle Lime Taco Chicken" and log as many grams of cooked chicken as you like!
Nutrition
Serving: 100gCalories: 108kcalCarbohydrates: 3.1gProtein: 21gFat: 0.6g
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