Easy Instant Pot Chicken Tacos with Orange Chipotle Sauce

5 from 9 votes

Easy Instant Pot Chicken Tacos with Orange Chipotle Sauce

Tender shredded chicken cooked in a smoky citrus sauce made with orange juice, chipotle peppers, garlic, and Worcestershire sauce. Easy in the Instant Pot with simple stovetop instructions included.

Prep Time10

Cook Time8

Heating Instant Pot10

Total Time28

Servings: servings

Calories: 446kcal

Author: Sally Humeniuk

Equipment

Instant Pot

Ingredients

3 Tbsps butter
4 cloves garlic minced
2 tsps minced chipotle chiles in adobo sauce
½ cup fresh squeezed orange juice or undiluted frozen concentrate
1 Tbsp Worcestershire sauce
4 chicken breasts boneless, skinless (1 ½ pounds)
salt and pepper
¾ cup fresh cilantro leaves
1 tsp yellow mustard
12 flour tortillas (6-inch)

Instructions

Instant Pot or pressure cooker:

Build the sauce: Select the Sauté function and melt the butter. Add the garlic and chipotle peppers in adobo and cook until fragrant, about 30 seconds. Stir in the orange juice and Worcestershire sauce. Lightly season both sides of the chicken breasts with salt and pepper, then add them to the pot in a single layer. Turn the chicken once, or spoon some of the sauce over the top, to coat it evenly. Press Cancel to turn off the Sauté function.
3 Tbsps butter, 2 tsps minced chipotle chiles in adobo sauce, ½ cup fresh squeezed orange juice, 1 Tbsp Worcestershire sauce, 4 chicken breasts, salt and pepper, 4 cloves garlic
Pressure cook: Lock the lid and cook on High Pressure according to the recipe timing. Allow a 5-minute natural release, then carefully release any remaining pressure. Transfer the chicken to a cutting board and shred with two forks.
Finish the sauce: Turn the Sauté function back on. Stir in ½ cup of the cilantro and let the sauce simmer for 3 to 5 minutes, or until it has reduced and thickened slightly. Stir in the mustard during the last 30 seconds of cooking.
¾ cup fresh cilantro leaves, 1 tsp yellow mustard
Combine: Return the shredded chicken to the pot along with the remaining ¼ cup cilantro. Toss until the chicken is evenly coated in the sauce. Taste and season with additional salt and pepper, if needed. Serve in warm tortillas with your favorite toppings such as avocado, shredded cabbage, cilantro, Cotija cheese, sour cream, and a squeeze of fresh lime.
12 flour tortillas

Stove Top:

Build the sauce: Melt the butter in a large skillet over medium-high heat. Add the garlic and chipotle peppers in adobo and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce, and ½ cup cilantro. Lightly season both sides of the chicken breasts with salt and pepper, then add them to the skillet. Turn the chicken once to coat it in the sauce.
3 Tbsps butter, 4 cloves garlic, 2 tsps minced chipotle chiles in adobo sauce, ½ cup fresh squeezed orange juice, 1 Tbsp Worcestershire sauce, 4 chicken breasts, salt and pepper, ¾ cup fresh cilantro leaves
Cook the chicken: Cover, reduce the heat to medium-low, and simmer for 10 to 15 minutes, turning the chicken halfway through cooking, until it reaches an internal temperature of 160°F. Transfer the chicken to a cutting board and tent loosely with foil.
Finish the sauce: Bring the sauce to a boil over medium-high heat and simmer for 3 to 5 minutes, or until slightly reduced and thickened. Stir in the mustard during the last 30 seconds of cooking.
1 tsp yellow mustard
Combine: Shred the chicken and return it to the skillet along with the remaining ¼ cup cilantro. Toss until the chicken is evenly coated in the sauce. Taste and season with additional salt and pepper, if needed. Serve in warm tortillas with your favorite toppings.
12 flour tortillas

Notes

Don't skip the orange juice, chipotle peppers, or Worcestershire sauce. Together they create the smoky, citrusy flavor that makes these chicken tacos so memorable.
Adjust the heat to your taste. Chipotle peppers vary in spiciness. Start with the amount listed in the recipe, then add a little extra adobo sauce if you'd like more heat.
Chicken thighs work, too. Boneless, skinless chicken thighs are a great substitute and stay especially tender.
Double the sauce if you love extra for drizzling over tacos, rice, or salads. Or double the entire recipe when feeding a crowd or meal prepping.
Leftovers keep well. Store the chicken in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition