Chipotle Lime Instant Pot Taco Chicken

Step 1

Place thawed chicken in the bottom of instant pot

Step 2

Add everything else in on top! Don't even bother dirtying another dish... just get it all in there.

Step 3

Toss it around a bit.

Step 4

Hit manual, and set your timer for 12 minutes at high pressure. Close, seal and walk away!

Step 5

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.)

Step 6

Use it for tacos, rice bowls, burritos, enchiladas... whatever you want! Or do what we did because it was amazing!

Step 7

Throw some in a few extra thin corn tortillas

Step 8

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.

Step 9

*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.