Honey Chipotle Chicken Tacos, Instant Pot

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  1. 1 1/2 lbs boneless, skinless chicken thighs
  2. 1 - 2 canned chipotle chiles in adobo, finely chopped, plus 2 T adobo sauce
  3. 3 T honey
  4. 1 t onion powder
  5. 1 t garlic powder
  6. 1 t kosher salt
  7. 1/2 t ground cumin
  8. 1 (15 oz) can black beans rinsed and drained
  9. 1 lime, juiced
  10. warm tortillas, for serving
  11. toppings: cubed avocado, cilantro, boom boom sauce, optional


  1. Combine the chicken chipotle chiles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an Instant Pot. Stir well.
  2. Cook on high pressure for 13 minutes.
  3. Let the pressure release naturally for 5 minutes; then release remaining pressure and open lid.
  4. Remove the chicken. to a bowl or cutting board using tongs.
  5. Shred the chicken with two forks.
  6. Meanwhile, reduce the sauce by setting the Instant Pot to saute and simmer for 5 minutes.
  7. Add the chicken back into the pot.
  8. Stir in the black beans and a squeeze of lime juice, set to saute and let the beans warm through, 2 to 3 minutes.
  9. Serve in tortillas with desired toppings.

Picture of Recipe

Honey Chipotle Chicken Tacos, Instant Pot - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Entree
Type of Food: Taco
Ethnicity/Origin: Mexican
Key Ingredient: Chicken
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Instant Pot
Themes/Holidays: Cinco de Mayo

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