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Instant Pot Chipotle Chicken for Burritos
A deliciously smokey pulled chicken made in a jiffy in the Instant Pot. Tender and juicy plus super flavourful, this chicken is wonderful in a burrito but it would be great in fajitas, on a jacket potato or even with savoury waffles!
Servings: 4
: 396 kcal
Author: Just Jo
Ingredients
For the chicken
  • 1 tsp olive oil
  • 1 small onion finely diced
  • 2 cloves of garlic minced
  • 2 tsp chipotle paste
  • Juice of one lime
  • 2 tbsp tomato purée
  • 1 tsp Cajun seasoning see post for recipe to make your own
  • 180 ml water
  • 4-5 chicken thighs skinless and boneless
  • 2 tbsp chopped fresh coriander stirred into the chicken when cooked
To serve (optional, as preferred)
  • 4 large flour tortillas
  • A half batch of my IP Cajun Rice link above, subbing the veg for a can of rinsed and drained black beans
  • Guacamole
  • Salsa
  • Shredded lettuce
  • Grated cheese
  • Sour cream or sub for well strained Greek yogurt
  • Half a small can of sweetcorn drained
Instructions
  1. Set the Instant Pot to Sauté and add the oil and onion, cooking until softened and browning around the edges. Stir in the garlic and cook briefly.
  2. Add in the remaining ingredients for the chicken apart from the thighs themselves and stir very well before tucking the chicken thighs into this sauce, laying them flat as possible.
  3. Cancel Sauté mode, put the lid on, set to 15 minutes on Manual (High) and when done, do a QPR.
  4. Remove the chicken from the sauce and pull with two forks - this should be very easy as it will be very tender. Meanwhile, put the IP back onto Sauté and reduce the remaining sauce to a third when it will be much thicker and richer.
  5. At this point, I mix the chicken, coriander and sauce together and transfer to an ovenproof dish covered loosely with foil and pop in the oven on about 120˚C to keep warm as I make my rice, which shouldn't take more than 15 mins if you prep it whilst the chicken was cooking.
  6. To serve, warm your tortillas in the microwave for 30 seconds then spoon on 2-3 tbsp of the rice, about a quarter of the chicken and whichever toppings you like from the list above in a sausage shape along the centre of the tortilla. Fold two of the sides in over the short sides of the filling then tuck one of the free sides over them and roll tightly. It helps to do this on a piece of foil so you can wrap the burrito up with that to help keep its shape and make serving easier whilst you finish making the rest.
Recipe Notes

You only need about half of the rice recipe for these burritos but if you spread the leftovers out on a clean tray to cool rapidly and pop into a freezer bag once cold, you can freeze it for another day. To reheat, remove any ties from the freezer bag (if used) and microwave on high for 2 mins, turn the bag over and microwave for a further 2 mins, checking that it is thawed and piping hot before serving. Never reheat for a second time.