Difficulty Level: easy
If you’re looking for something a little different to your usual BBQ pulled pork, this chipotle pulled chicken recipe brings smoke, heat, and a little tang, all in one pot. It’s the kind of protein you can stretch into a few different meals too without anyone noticing (or complaining, it’s that tasty).
Throughout the time I’ve had the Instant Pot, I’m still surprised by how well it can cook down plain chicken breasts without making them dry. This method ends with chicken tender enough to shred with ease.
I think this recipe is so good, it’s one we’ve used at our restaurant from time to time, especially as chicken is a staple on our menu. The great thing about this is that, there is no waste and for anyone looking to maximize budget, that’s a big tick.
This smoky, spicy shredded chicken works for tacos, burrito bowls, or piled onto a bun, with bold chipotle flavor and a quick cook time. Check out the ingredients and cooking steps below.
Instant Pot Chipotle Pulled Chicken Ingredients
- 2 lbs boneless and skinless chicken breasts
- 1 cup chicken broth
- 1 medium yellow onion (diced)
- 4 garlic cloves (minced)
- 2-3 chipotle peppers in adobo sauce (chopped)
- 2 tbsp adobo sauce (from a can)
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- 1 lime (juiced)
- 1/4 cup fresh cilantro (chopped)
- 1 tsp salt
- 1/2 tsp black pepper
Instant Pot Chipotle Pulled Chicken Instructions
- Prep everything first, this includes dicing the onion, mincing the garlic, chopping the chipotle peppers, juicing the lime, and chopping the cilantro.
- Once that’s done, pat the chicken dry with paper towels.
- The next step is to mix smoked paprika, cumin, oregano, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the seasoning over all sides of the chicken.
- Set the Instant Pot to Sauté (Normal).
- Add olive oil, then cook the onion for about 3 minutes, stirring often, until it turns soft and translucent.
- Add the garlic and cook for 30 seconds.
- Turn off Sauté.
- Pour in the broth and scrape the bottom well, you want those browned bits up.
- Add the chicken in a single layer, then spoon the chopped chipotles and adobo sauce over the top. Lock the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes. Let it naturally release for 10 minutes, then quick-release the rest.
- Once cooked, move the chicken to a cutting board and shred it with two forks. Pour off the liquid, but keep about 1/2 cup in the pot, along with the cooked onion and garlic.
- Switch back to Sauté (Low) and simmer for about 5 minutes so the sauce thickens a bit.
- Stir in the lime juice.
- Return the shredded chicken to the pot and toss until it’s fully coated.
- Fold in the cilantro and serve right away.