Instant Pot Chipotle Chicken Tacos

These Instant Pot Chipotle Chicken Tacos are the perfect recipe for taco night!

Shredded juicy chicken in a delicious chipotle broth with a kick of spice from poblano pepper and diced green chiles. Serve on tortillas with all your favorite taco toppings!


– Chicken Breasts – Head Country Chipotle BBQ Sauce – fire-roasted tomatoes – chicken broth – Onion – Garlic – poblano pepper – green chiles


Place the chicken in the instant pot and toss with the Head County Bar-b-que sauce, fire-roasted tomatoes, broth, onion, garlic, poblano peppers and canned chiles.

Set the pressure cooker to 12 minutes and allow it to cook.

When done, allow the steam to release naturally for 5 minutes before carefully releasing the remaining steam manually.

With 2 forks, shred the chicken into small bite-sized pieces.

Squirt the juice of one lime over the chicken and stir.

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