Succulent pulled chicken is paired with a zesty broth, fire roasted tomatoes, spicy chipotle BBQ sauce, and a bit of punch from freshly squeezed lime juice in these Instant Pot chicken tacos, which are ready in just 20 minutes. Taco night couldn't be easier.
This is more than just playing with meat. Its brains and beauty combined with a bit of whiskey fueled sass combined to deliver the best content for aspiring bbq junkies and meat addicts across the globe. Kita Roberts is a meat maven who's not afraid to get a little grit under her nails and get wild with food and dive deep into the relationships that get it from pasture to plate.
VISIT GIRLCARNIVORE.COMBoneless skinless chicken thighs
½ 20oz bottle Head Country Chipotle Bar-B-Q Sauce
1 14oz can fire-roasted tomatoes
1/2 C. chicken broth
¼ onion, chopped
1 clove garlic, minced
½ poblano pepper
3 Tbsp. canned diced green chiles, drained
1 lime
Tortillas
Jalapenos, sliced
Avocado, sliced
Pickled red onion
Cotija cheese
Fire-roasted corn
Diced cherry tomatoes
"This is one of those incredibly easy meals. As the case with most instant pot recipes, dinner is on the table in 30 minutes with time to set the placemats and silverware out to spare. The broth is filled with savory flavors and the hint of spice really melds deliciously with the tender chicken making them some of the best chicken tacos or even a great base for a twist on chicken tortillas soup." —Kita Roberts, Girl Carnivore
Place the chicken in the Instant Pot and toss with the Head County Bar-B-Que sauce, fire-roasted tomatoes, broth, onion, garlic, poblano peppers, and canned chiles.
Set the pressure cooker to 12 minutes on Manual mode and allow the chicken mixture to cook.
When done, allow the steam to release naturally for 5 minutes before carefully releasing the remaining steam manually.
With 2 forks, shred the chicken into small, bite-sized pieces.
Squirt the juice of one lime over the chicken and toss.
Assemble tacos by using a slotted spoon to drain any extra juices from the chicken before filling tortillas.
Top with your favorites: sliced jalapenos, avocados, pickled red onion, crumbled fresh cotija, fire-roasted corn, and cherry tomatoes.
Drizzle additional BBQ sauce over the top, if you’re feeling feisty. Enjoy!
