Easy Instant Pot Chipotle Honey Chicken Tacos make the best 30-minute dinner! Chicken breasts cook in the Instant Pot with homemade taco seasoning, chipotle peppers, honey, & beer, then get shredded for the easiest chicken taco dinner for any day of the week. Directions for cooking from frozen & in the slow cooker provided!
How about we season up some chicken breasts with homemade taco seasoning, then rub ‘em down with smoky chipotle peppers & luciously sweet honey, & then let them simmer away in a sauna of your favorite beer?
Then we can serve it up, in all of its smoky/sweet/spicy glory, in perfectly charred tortillas?
& How about we get the whole thing done in less than 30 minutes, with only 5 minutes of active prep time?
Mmhm. Thought so. DONE AND DONE.
Chances are, you bought yourself the Instant Pot on Prime Day. Amazon was practically giving it away, after all.
& Chances ALSO are, your brand new Instant Pot is currently sitting in its unopened box because you have no clue what the heck to make in it. Or what the heck all those buttons are for. Or why the heck you even bought it in the first place.
Totally been there. Totally done that.
I bought my Instant Pot on Prime Day a few years back. & It literally sat on a shelf in my basement for a year & a half before I mustered up the courage to open it up & give it a try. & Then I didn’t even use the pressure cooking function. I slow cooked some bbq chicken. Smh.
Once I finally started to use it, though, I wished I would’ve been using it all that time! Instant Pot cooking is super easy, super versatile, & super quick.
So! that’s what we’re doing today: super easy, super quick, super delicious instant pot chicken tacos.
Instant Pot Chipotle Honey Chicken Tacos: An Easy 30-Minute Dinner Recipe!
Guys. These tacos! Theeeeese tacos!
These Instant Pot Chipotle Chicken Tacos are, by definition, my perfect taco. They:
- Start with my homemade, but EASY, taco seasoning.
- Have the perfect balance of smoky spice from chipotle peppers & sweetness from a generous drizzle of honey. (promise! they’re not spicy, but they have a great little kick!)
- Simmer away in some of your favorite beer for extra flavor. (For me? Modelo Especial, por favor!)
- Get shredded up & served on charred & soft corn tortillas with extra avocado, extra pico, & extra, extra lime juice. In less than 30 minutes!
Instant Pot Chipotle Honey Tacos are amazing weeknight tacos, of course, but the chipotle honey shredded chicken is also great on a taco salad, burrito bowl, a pile of nachos, in quesadillas, stirred into your favorite chicken tortilla soup or chili, or even piled on slider buns as a fun party appetizer/dinner. Feel free to double the recipe & keep some extra shredded chipotle honey chicken on hand for a quick dinner down the road.
Thoughts on the Instant Pot:
It pretty much goes without saying: the Instant Pot can be a kind of intimidating appliance at first glance.
Seriously. What’s up with all those buttons?
But once you start using it? I really think you’ll love it.
It’s not that the Instant Pot gets dinner on the table any faster than cooking on the stove or in the oven. In most cases, especially for something like chicken tacos, once you factor in the amount of time that it takes the machine to build up cooking pressure, dinner will take just about as long as it would to cook it on the stove or in the oven.
It’s a totally set-it-and-forget-it appliance. Once you dump in all the ingredients you can go on your merry way & fold some laundry or shoot off one last email for the night! (Or watch an episode of Keeping Up with the Kardashians with a glass of wine. No one’s judging here!)
AND! it’s totally dishwasher friendly.
If you don’t have an Instant Pot yet, I do recommend it. I’ve really come to love using mine, which I do on pretty much a weekly basis. I have this 6-quart version, but they also recently came out with a 3-quart version. It’s the perfect size for anyone who regularly cooks for one or two (plus, it’s $20 cheaper!).
Instant Pot Tips & Tricks for Perfect Instant Pot Chipotle Honey Chicken Tacos:
As you dive into Instant Pot cooking, there’s some tips, tricks, & lingo you’ll learn.
Here’s the run-down:
- You need liquid. unlike slow cooking, you need liquid to help the instant pot properly build up pressure & seal correctly. The general rule of thumb is at least 1 cup of liquid. For these Instant Pot Chipotle Honey Chicken Tacos I use my favorite mexican beer for extra flavor, but you can obviously use stock, broth, or even water.
- Seriously, what’s with all the buttons? When you take a peek at your Instant Pot, you’ll see an entire panel of buttons – “Meat”, “Yogurt”, “Rice”, “Chili”, etc. think of these as presets, a lot like the preset buttons you can press on your microwave for “Defrosting”, “Popcorn”, “Reheating”, etc. although I’m sure they’re handy, I honestly never use these settings. I prefer to set my pressure manually, which is what you need to do for this Instant Pot Chipotle Honey Chicken recipe…
- Manual pressure: Many of the Instant Pot recipes I’ve seen & tried, call for “manual pressure”. This basically means selecting the pressure level & cooking time on your own. This recipe calls for “manual high pressure” for 12 minutes. Tap the “pressure level” button, then use the + and – buttons to select the pressure level & the cooking time (in minutes). Easy!
- Pressure valve: the lid of your Instant Pot has a little valve on it that can be in 1 of 2 positions: sealing vs venting. Whenever you set your Instant Pot, you’ll want to make sure the valve is pushed to the sealing position. Otherwise, the pot will release all the pressure it is trying to build up – which totally defeats the purpose!
- Quick release vs natural release: Once the Instant Pot finishes its cook time, you need to release the pressure in the pot. You can do this in one of two ways: quick release or natural release. Natural release basically means letting the pot sit for a certain amount of time to let the pressure in the Instant Pot decrease naturally as it sits. You can let it naturally release for a certain amount of time (a “resting” or “warming” timer will start once the cook time ends to make this super easy to keep track of), or until all the pressure is released (you can tell based on whether the metal pin sitting next to the pressure valve is still sealed or has fallen). Or! you can do what’s called a quick release, by carefully flicking the pressure valve into its venting position. I like to throw a kitchen towel over the valve to catch some of the steam that comes off, then make sure you’re keeping your hand to the side of the valve so you don’t get burned when the hot steam comes shooting out of it.
- Again, there will be liquid. I find that the combination of the cooking liquid & the pressure cooking makes it so there’s quite a bit of liquid in the Instant Pot once you’re done cooking – even more so than a slow cooker. You can dump the excess liquid out, or you can turn it into a sauce for whatever you cooked. I like to do this in one of two ways: putting the Instant Pot on its “saute” setting & letting it boil down, or using a cornstarch slurry to thicken it up, which is exactly how I do it for these Instant Pot Chipotle Honey Chicken Tacos.
Time to bust out those Instant Pots, babes!
If you love this Instant Pot Chipotle Honey Chicken Tacos recipe, here are a few other easy dinner recipes you’ll love too!
- Instant Pot Chicken Cacciatore
- Weeknight Chicken Enchiladas
- Grilled Veggie Burrito Bowls with Green Rice
- Kale Taco Salad with Roasted Jalapeno Lime Vinaigrette
- Grilled Chicken Shawarma Hummus Bowls
- All PWWB Weeknight Recipes
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Easy Instant Pot Chipotle Honey Chicken Tacos make the best 30-minute dinner! Chicken breasts cook in the instant pot with homemade taco seasoning, chipotle peppers, honey, & beer, then get shredded for the easiest chicken taco dinner for any day of the week. directions for cooking from frozen & in the slow cooker provided!
- 2 pounds boneless, skinless chicken breasts
- 2 chipotle peppers (from a can, packed in adobo sauce), minced
- 1 tablespoon adobo sauce (from a can of chipotle peppers)
- 1 teaspoon Kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- ¼ cup honey
- 1 cup light beer of choice (such as Modelo Especial)
- 1 lime, juiced
- optional: cornstarch slurry (1 teaspoon cornstarch whisked into ¼ cup water)
taco fixings of choice:
- pico de gallo or salsa of choice
- guacamole or sliced avocado
- chopped cilantro
- lime wedges, for spritzing
- charred corn or flour tortillas
- Prep: Add the chicken breasts, chipotle, adobo, chili powder, cumin, paprika, salt, & ground black pepper to the cooking pot of an Instant Pot. Toss to combine. Pour the honey and beer over top.
- Pressure cook: Secure the lid on the Instant Pot. Make the sure valve on the top of the lid is set to its sealed position! Cook on high pressure for 12 minutes. Allow the pressure to naturally release for 5 minutes, then carefully quick release any remaining pressure in the pot by flicking the valve to its venting position. Remove the lid. See Recipe Notes below for slow cooking & cooking from frozen directions.
- Shred the chicken: Carefully transfer the chicken breasts to a cutting board or plate. Using two forks, shred the chicken into bite-sized pieces. Meanwhile, turn the Instant Pot on its saute setting to allow some of the liquid in the cooking pot to reduce slightly. Return the shredded chicken to the Instant Pot, and let it warm back up in the cooking liquid. Squeeze in the lime juice, and stir to combine. If the chicken is still liquidy, you can either drain the liquid from the chicken as you serve it, or stir in a cornstarch slurry to tighten up the sauce a bit. Either way works!
- Serve: Serve the shredded chicken on charred corn or flour tortillas, topped with your favorite taco fixings! Enjoy!!!
- Instant Pot: I have & love the 6-quart version, but Instant Pot also recently came out with a 3-quart version that’s the perfect size for anyone who regularly cooks for two. (Plus, it’s $20 cheaper!)
- To cut back on the spice: These chipotle honey chicken tacos are not spicy, but they do have a little lingering smoky sweet heat. If you don’t like spice you can double up the amount of adobo sauce, and omit the chipotle peppers and cayenne pepper. Adobo is the sauce that chipotle peppers (which are just smoked jalapenos!) get packed into when they’re canned. The sauce will add all of the smoky flavor, with minimal added spiciness.
- Cooking from frozen: The beauty of the Instant Pot is you can cook meat straight from frozen in no time at all. To cook frozen chicken breasts, increase the cooking time from 12 minutes as described to 15 minutes.
- Slow cooker instructions: Add all ingredients, as described in Step 1, to your slow cooker instead of an Instant Pot to your slow cooker, as described in Step 1. Slow cook on high for 3-4 hours, or on low for 6-8 hours. Shred and serve as described above.
- Freezer instructions: Instant Pot chipotle honey chicken tacos will freeze beautifully! Place the cooled, shredded chicken into a freezer bag or freezer container and freeze for up to 3 months. I’d suggest making a double batch (double everything except the beer!) and keeping extra shredded chicken on hand in your freezer for a quick dinner down the road.
Keywords: instant pot chipotle honey chicken tacos, instant pot recipes, easy shredded chicken taco recipe