4-6 servings6.55 oz can chipotle pepper adobo sauceAmerican

Instant Dutch Oven - Chicken Tacos

By Instant Pot Culinary Team

4-6 servings

more than 2 hours

Easy

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Easy

Total Time: more than 2 hours

Cooking Technique: Electric Dutch Oven

Cuisine: American

Yield: 4-6 servings

Ingredients

3 boneless and skinless chicken breasts
1 1/2 cup Salsa of choice
1 cup chicken broth
1 6.55 oz can Chipotle pepper adobo sauce
2 tsp ground cumin
1 tsp chili powder
1 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp sea salt
1/2 tsp black pepper
Warmed tortillas
Sliced avocado
fresh cilantro
sour cream
Lime wedges

INSTRUCTIONS

Combine the salsa, chicken broth, chipotle, cumin, chili powder, garlic powder, cayenne pepper, salt and pepper, in the Cooking Vessel. Stir well.
Select SLOW COOK. Press Temp/Time button and set time for 4 hours with the knob. Press START.
Place chickens in the cooking vessel. Cover the chicken pieces with the sauce.
Close the lid.
When time is done using two forks, coarsely shred the chicken in the sauce.
Select MANUAL MODE 2. Press Temp/Time button and set the temperature at 375°F and time for 20 minutes with the knob. Press START. Reduce the sauce until thicken
Press CANCEL.
Place chicken pieces on a warmed tortilla. Add garnish

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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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