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Shredded Adobo Chicken Taco Recipe Electric Pressure Cooker

Electric Pressure Cooker/Instant Pot Adobo Chicken

A spicy shredded chicken great for tacos

  • Total Time: 50

Ingredients

Scale
  • 6 to 8 boneless skinless frozen or fresh Chicken Breasts (or 8 to 10 chicken tenders)
  • 4 Garlic whole
  • 1 cup of Salsa
  • 1/2 can of Chipotle Peppers in Adobo Sauce (whole can if you like it spicy)
  • 1 TLB Chili Powder
  • Salt & Pepper
  • Shredded Cheddar cheese
  • Sour Cream
  • Cilantro
  • Other Taco toppings
  • Taco shells, soft or hard

Instructions

  1. Place the chicken, garlic, salsa, chipotle peppers in adobo sauce, chili powder, salt and pepper in the electric pressure cooker.
  2. Lock and secure the lid, set the valve to seal
  3. Set the timer for 20 minutes
  4. Let the cooker self-release the steam about 10 minutes
  5. Take out the chicken and shred with two forks
  6. Chop up and set out all of the Taco toppings.
  7. Use the shredded chicken in tacos

Notes

  • You can lower the amount of garlic and chili powder if you would like the chicken milder.
  • Do not add more adobo chilies. The pressure cooker makes all flavors more intense and will make this very hot. (I know as I doubled this recipe once and added 2 cans of the peppers and it was extremely hot)
  • Prep Time: 15
  • Cook Time: 20
  • Category: main dish
  • Method: Instant Pot
  • Cuisine: Hispanic

Nutrition

  • Serving Size: 6

Keywords: Instant Pot Adobo Chicken