Smoky shredded chipotle chicken ready in the slow cooker to pile high into tacos, burritos, nachos, and more for effortless weeknight wins thanks to just 9 ingredients and very little hands-on time.
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.
Release steam
When done, allow the steam to release naturally for 5 minutes before carefully releasing the remaining steam manually.
Shred Chicken
With 2 forks, shred the chicken into small bite-sized pieces.
Squirt the juice of one lime over the chicken and stir.
Assemble tacos and Serve
Assemble your shredded chicken tacos by using a slotted spoon to drain additional juices from the chicken before filling tortillas.
Top with desired toppings like sliced jalapenos, avocados, pickled red onion, crumbled fresh cotija, fire-roasted corn kernels, and cherry tomatoes.
Drizzle additional chipotle BBQ sauce over top if you’re feeling feisty.
Video
Notes
If you don't have chicken breasts, chicken thighs work perfectly in this recipe as well.
Forgot to thaw the chicken? Cook right from frozen! Just be sure to add 5 more minutes to the pressure cooker time.
If you open your pressure cooker and find the chicken not easily shredded, shut the lid and cook for another 4 minutes.