Chipotle Chicken Tacos

Chipotle Chicken Tacos

from southernliving.com
Entree
50 min
4 servings

One of the key ingredients in this chipotle chicken tacos recipe is a jar of salsa from the supermarket. The salsa creates a spice-packed cooking liquid for the chicken to stew in.

Ingredients

  • 1 ½ poundsboneless, skinless chicken thighs
  • 1jar mild salsa
  • 3 tablespoonshoney
  • 1 ½ tablespoonsfinely chopped canned chipotle chiles in adobo sauce (from 1 [7-oz.] can)
  • 1 ½ teaspoonskosher salt, plus more to taste
  • 1 teaspoongarlic powder
  • 12corn or flour tortillas, warmed
  • serving options: crema, lime wedges, chopped fresh cilantro, sliced avocado

Directions

  1. 1

    Cook chicken in Instant Pot: Toss together chicken, salsa, honey, chipotle chiles, salt, and garlic powder using tongs in a programmable pressure multicooker, such as Instant Pot. (Times, instructions, and settings may vary according to cooker brand or model.) Cover with lid; lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 8 minutes. (It will take 12 to 14 minutes for cooker to come up to pressure before cooking begins.)

  2. 2

    Vent steam: Carefully turn steam release handle to VENTING position; let steam fully escape (float valve will drop). This will take 1 to 2 minutes. Remove lid.

  3. 3

    Remove chicken: Transfer chicken to a bowl, leaving chile mixture in cooker.

  4. 4

    Cook sauce: Select SAUTÉ setting on cooker. Select HIGH temperature setting; bring chile mixture to a boil. Boil, stirring occasionally, until sauce thickens, about 15 minutes. Press CANCEL.

  5. 5

    Shred chicken: While chile mixture thickens, shred chicken using 2 forks.

  6. 6

    Add chicken to sauce: Return shredded chicken to cooker; stir to coat in sauce. Add additional salt to taste, stirring to combine.

  7. 7

    Finish tacos: Serve with warmed tortillas and desired toppings.