Cranberry Chipotle Pulled Chicken Tacos

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: American


This “dump and go” Instant Pot taco dinner uses up leftover cranberry sauce and makes mealtime a breeze.
Want it loaded? Add sour cream, chopped fresh avocado, fresh corn kernels, olives, or other favorite taco toppings.



  • 1 medium onion, peeled, minced
  • 12 boneless, skinless chicken thighs
  • 1 (14-oz.) can jellied or whole-berry cranberry sauce, divided
  • 2 Tbsp. chipotle in adobo
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 Tbsp. granulated sugar
  • 12 flour tortillas, warmed
  • ¼ of a purple cabbage, finely shredded, divided
  • 4 radishes, cut into matchsticks, divided
  • 1 cup crumbled queso fresco, divided
  • ½ cup chopped fresh cilantro or parsley, divided


  1. To the inner pot of the Instant Pot, add onion and chicken.
  2. In a small bowl stir together 1 cup of the cranberry sauce, chipotle in Adobo, salt, garlic powder, and sugar until well mixed. Pour over chicken and stir until coated.
  3. Cover pot, lock on the lid, and set the steam release valve to Sealing.
  4. Select the Meat/Stew or Pressure Cook button and set the cook time to 10 minutes.
  5. When the cooking cycle has finished, let stand 5 minutes, then do a quick release by moving the valve to Venting. Remove pot lid.
  6. Using the tines of a fork, shred chicken. Transfer chicken to a bowl; set aside. Stir in remaining cranberry sauce until well combined. Pour over chicken; toss with tongs to coat before serving.
  7. To assemble the tacos, place cabbage in the middle of each flat tortilla. Spoon desired amount of chicken over cabbage. Top with radish, queso fresco, and cilantro.


  • Not a fan of spicy foods? Reduce the chipotle in Adobo to 1 tablespoon, or replace with 2 teaspoons of smoked paprika.
  • Freeze leftover chipotle in adobo up to 6 months for future recipes.