Much quicker than take-out, these chicken tacos take just 8 minutes to cook in the Instant Pot or electric pressure cooker. Quick-pickled onions and shredded cabbage add crunch and extra nutrients.

Active time: 15 minutes | Total time: 40 minutes

Pressure Cooker Chicken Adobo Tacos

Ingredients

• 1 cup water
• 3 tbsp white wine vinegar
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 1/2 medium red onion, thinly sliced
• 1 1/2 lb boneless, skinless chicken thighs, fat trimmed
• 1/2 cup fresh tomato salsa
• 1/4 cup low-sodium chicken broth
• 1 chipotle pepper in adobo, chopped
• 1 tsp cumin
• 1 tbsp cornstarch
• 8 (6-inch) corn tortillas, warmed
• 2 cups red cabbage, finely shredded

Directions

In a small saucepan, combine water with the vinegar, salt and sugar. Bring to a boil over high heat. Place the onion in a medium nonreactive container and pour the pickling liquid over the top. Let stand at room temperature while preparing the taco filling.

In the Instant Pot or electric pressure cooker, combine the chicken thighs, salsa, broth, chipotle pepper, and cumin. Lock the lid, select the pressure cook function, and adjust to high pressure. Ensure the steam valve is in the sealing position and the keep-warm setting is off. Cook for 8 minutes, or until the chicken reaches an internal temperature of 165°F.

When the cooking time is up, let the pressure naturally release for 5 minutes, then carefully quick-release the remaining pressure Transfer the chicken to a cutting board and chop. Select sauté and adjust to high heat. In a small bowl, mix the cornstarch with 1 tbsp water and stir into the pot. Simmer until thickened and bubbly, about 2-3 minutes, then pour over the chicken.

Drain the pickled onions. Fill the tortillas with the chicken and top with cabbage and pickled onions. Serve immediately.

Serves: 4 | Serving Size: 2 tacos, stuffed with 3/4 cups chicken, 2 tbsp pickled onions and 1/2 cup cabbage

Nutrition (per serving): Calories: 365; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 160mg; Sodium: 720mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 7g; Protein: 37g

Nutrition Bonus: Calcium: 7%; Iron: 16%; Potassium: 615mg; Vitamin A: 13%; Vitamin C: 40%

Originally published: June 7, 2018; Updated May 2026

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