It’s true that the way to a woman’s heart is tacos. Quite possibly the way to a man’s heart as well. So let’s “taco” ’bout it! Why do we love tacos so much? They are such a causal and easy thing to make with variations that are endless! You can serve them up as an appetizer or make then front and center as the main attraction. With tacos, there are no rules. And I hate rules!
These Instant Pot Chipotle Chicken Tacos with Avocado Crema don’t need to be reserved only for margarita Monday or taco Tuesday. They are so easy, you can also make them on Wednesday, Thursday and Friday! Again, no rules here.
This recipe is gluten-free, dairy-free, and low FODMAPS. To make it Paleo friendly, I use grain-free tortillas like the ones from Siete Foods. Otherwise, corn tortillas are just as delicious and gluten-free!
Weeknight Meals
Let’s also “taco” ’bout this chipotle chicken and meal prepping. We all know the week gets busy and coming home to make dinner can seem daunting after a long day of work. I like to double the recipe for chipotle chicken in the instant pot and use it all week long. Other recipes we use it for:
- Taco Salad
- Chipotle Chicken “sloppy joes”
- Quesadillas
- Enchiladas
- Chicken and rice
- Burrito Bowls- Similar to this recipe
- Loaded Potatoes- Similar to these Buffalo Chicken Loaded Potatoes
The options are really endless.
The avocado crema is actually my favorite part. It’s really just as easy as the chicken, but is the star of this taco show. A a few dollops of this creamy avocado, cashew yogurt, lime, jalepeño, cilantro goodness is the perfect topping for the spicy chicken. My mouth is watering just talking about it. Another rule I broke with this avocado crema… I use it on my eggs in the morning! Delish!
Instant Pot Chipotle Chicken Tacos with Avocado Crema
Ingredients
CHIPOTLE CHICKEN
- 1 14.5 can Fire Roasted Tomatoes
- 1-2 Chipotle peppers in Adobo Sauce*
- 1-2 tsp. Adobo Sauce from can
- 1 tsp. Oregano
- 1 tsp. Cumin
- 3 Green Onions Green part only for Low FODMAPS
- 1-2 lb Chicken Breasts
- 10-12 Corn or Grain Free Tortillas*
- Avocado slices for topping
- Chopped cilantro for topping
- Lime wedges for topping
AVOCADO CREMA
- 1 Avocado
- 1 5.3 oz Container Plain Cashew Yogurt or other dairy free yogurt
- 1 Tbsp. Lime Juice About the amount of juice from 1/2 a lime)
- 2 Tbsp. Chopped Cilantro
- 1/4 Jalepeño
- 1/4 tsp. Salt
Instructions
CHIPOTLE CHICKEN
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In a blender or food processor, combine the can of tomatoes, chipotle peppers, adobo sauce, oregano, cumin and green onions. Blend together until smooth.
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Trim the chicken breast and cut each breast into 3-4 large pieces. Add them to the instant pot. Pour in the sauce mixture and stir so the the chicken is well coated to prevent burning. Cook on high pressure for 7 minutes.
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Allow the pot to vent naturally when finished. Remove the chicken pieces from the pot to shred then add back into the instant pot. Mix well with the sauce.
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To assemble the tacos, top the tortilla with the chicken and avocado crema. Top with other favorite toppings such as avocado, cilantro and squeeze a lime wedge over the top.
AVOCADO CREMA
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In a blender or food processor, combine the avocado, yogurt, lime juice, cilantro. jalepeño and salt. Blend until smooth.
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Serve on tacos, nachos, tostadas or even eggs!
Recipe Notes
*Chipotle Peppers in Adobo Sauce: Can sometimes be hard to find and are usually found in the isle with the taco shells and salsas.
*Spiciness level: 1-2 peppers depending on how spicy you like it. I’m not a huge fan of spicy and one pepper is plenty fo me.
*Tortillas: My favorite grain- free tortillas are from Siete Foods.
I hope you enjoy these tacos all week long! I would love to hear about the other ways you use the Instant Pot Chipotle Chicken!
XOXO,
