Chipotle Orange Chicken with Mango-Lime Slaw
This meal is so easy to prepare, using the Instant Pot! Juicy, smokey with a bit of spice- they are sure to be on repeat for your Taco Tuesdays!
Equipment
- Pressure Cooker
Ingredients
Chipotle Orange Shredded Chicken
- 1½ lb Boneless, Skinless Chicken Breast or Thighs I used breast
- 4 Chipotle Chilies in Adobo chop peppers
- 2 tbsp Adobo Sauce from can
- ⅓ cup orange juice
- ½ cup red onion minced
- 6 cloves garlic peeled and smashed
- 1 tsp jalapeno seeded, minced
- ½ tsp salt
- ¼ tsp black pepper
- corn or flour tortillas for serving
Mango Citrus Slaw
- 3 cups shredded cabbage red, green or combination.
- 1 mango diced
- 1 tsp lime zest
- 3 tbsp lime juice fresh lime juice
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- salt and pepper to taste
- ¼ cup cilantro chopped
Instructions
- In the bowl of your instant pot, combine the chicken, onion, garlic, chipotle peppers, orange juice, jalapeno, salt and pepper.
- Cover and cook on high pressure/manual for 10 minutes.
- When timer has completed use the natural release function for 10 min before releasing the pressure with quick release. Shred chicken with two forks.
To Assemble Slaw:
- While chicken is cooking: combine in medium size bowl combine cabbage, mango, lime juice, lime zest.
- Add vinegar and olive oil. Stir to combine. Adjust seasoning with salt and pepper.
- Set aside until tacos are ready to be assembled.
Notes
Nutrition Facts are estimates, not exact.
Nutrition
Calories: 365kcalCarbohydrates: 22gProtein: 38gFat: 14gSaturated Fat: 2gCholesterol: 109mgSodium: 2243mgPotassium: 979mgFiber: 4gSugar: 12gVitamin A: 2134IUVitamin C: 74mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!
