This Copycat Chipotle Chicken Recipe brings the bold, smoky flavors of your favorite fast-casual meal right to your kitchen. Juicy, tender chicken is infused with a zesty blend of spices, lime, and chipotle peppers, creating a dish that’s both savory and slightly spicy. Ready in just 35 minutes, thanks to the Instant Pot, it’s perfect for busy weeknights when you’re craving something hearty and satisfying.
The chicken emerges perfectly shredded, with a melt-in-your-mouth texture that pairs beautifully with tacos, bowls, or salads. Each bite delivers a burst of tangy, smoky, and slightly sweet flavors, balanced by a hint of citrus. Plus, it’s packed with 33g of protein per serving, making it a nutritious yet indulgent option. Whether you’re meal prepping or feeding a crowd, this recipe is a game-changer for flavor and convenience.
Ingredients for Copycat Chipotle Chicken in the Instant Pot
- 1 cup Chicken Broth (low-sodium is fine)
- 1 small red onion, diced
- 4 garlic cloves, minced
- 1 chipotle pepper from a can of chipotles in adobo sauce (leave the pepper whole for a milder spice, or chop it for more heat)
- 1 Tablespoon adobo sauce (from the same can of chipotles)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- 2 pounds boneless, skinless chicken breasts (can substitute thighs for juicier meat)
Step-by-Step Instructions
- Prepare the Sauce: In the bottom of the Instant Pot, mix together the chicken broth, diced onion, minced garlic, chipotle pepper, adobo sauce, chili powder, cumin, oregano, paprika, salt, and black pepper.
- Add the Chicken: Place the chicken breasts into the Instant Pot, ensuring they are mostly covered by the sauce.
- Cook the Chicken: Place the lid on the Instant Pot and turn the valve to SEALING. Press the MANUAL button (or PRESSURE COOK button) and set the timer to 15 minutes (or 22 minutes if the chicken is frozen).
- Release Pressure: Once the cooking time is complete, carefully turn the valve to VENTING to perform a quick release of the pressure. Wait until the pressure indicator drops before opening the lid.
- Shred or Slice: Remove the chicken from the Instant Pot and transfer it to a plate or cutting board. Shred or slice the chicken using two forks or a knife.
- Serve: Use the chicken in tacos, burritos, salads, or bowls. For a Chipotle-style bowl, start with rice at the bottom, then layer with chicken, pinto or black beans, guacamole, corn, pico de gallo, and shredded cheese.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Copycat Chipotle Chicken with delicious sauces and toppings! Try drizzling cilantro lime crema (mix 1/2 cup sour cream, 1 tbsp lime juice, 1/4 cup chopped cilantro, and a pinch of salt) or a smoky chipotle mayo (combine 1/4 cup mayo with 1 tsp adobo sauce). For toppings, add fresh pico de gallo, roasted corn, or pickled red onions for a burst of flavor and texture.
Meal Prep Made Easy: Storage and Reheating Tips
This recipe is perfect for meal prep! Store shredded chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm it in a skillet with a splash of chicken broth to keep it moist, or microwave it in 30-second intervals until heated through. The flavorful broth left in the Instant Pot can also be stored and used to rehydrate the chicken or as a base for soups.
Customize It: Recipe Variations
Switch things up by using chicken thighs for a juicier option or adding 1 tsp smoked paprika for a deeper smoky flavor. For a spicier kick, include an extra chipotle pepper or a dash of cayenne. Vegetarian? Swap the chicken for 2 cans of drained black beans and reduce the cook time to 5 minutes for a protein-packed alternative.
Time-Saving Hacks for Busy Cooks
Save time by prepping ingredients ahead! Dice the onion and mince the garlic the night before, or use pre-minced garlic and frozen diced onions for convenience. If you’re short on time, skip shredding the chicken and slice it instead—it’s just as delicious and works perfectly for tacos or salads.
Instant Pot Pro Tips
If you’re new to the Instant Pot, don’t worry! Always ensure the sealing ring is properly in place and the valve is set to SEALING before cooking. For extra flavor, use the Sauté function to lightly brown the chicken breasts before pressure cooking. And remember, the pot will take about 10 minutes to pressurize before the timer starts—this is normal!
Copycat Chipotle Chicken Recipe in the Instant Pot
Equipment
- Instant Pot
Ingredients
- 1 cup Chicken Broth
- 1 small red onion, diced
- 4 garlic cloves, minced
- 1 chipotle pepper from a can of chipotles in adobo sauce leave the pepper whole
- 1 Tablespoon adobo sauce from the can of chipotles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 pounds boneless, skinless chicken breasts
Instructions
- In the bottom of the Instant Pot pot, mix together chicken broth, onion, garlic, pepper, adobo sauce, chili powder, cumin, oregano, paprika, salt, and pepper.
- Place the chicken breasts in the bottom of the Instant Pot and make sure that the chicken is mostly covered by the sauce.
- Place lid on top of Instant Pot and turn valve to SEALING. Press MANUAL button (or PRESSURE COOK button) and set timer to 15 minutes (22 minutes if chicken is frozen).
- When chicken is finished cooking, move valve to VENTING and do a quick release of the pressure.
- Remove chicken and transfer to a plate or cutting board (leaving liquid in the pot).
- Shred or slice the chicken.
- You can use the chicken in tacos, burritos, on top of salads, or even in a bowl.
- To assemble your own bowl, place rice in the bottom of the bowl. Top with cooked chicken, pinto or black beans, guacamole, corn, pico de gallo, and shredded cheese.