Make this Low FODMAP Instant Pot Chipotle Chicken for a quick and easy meal! It turns boring chicken breasts into flavorful, smoky, and just a little bit spicy shredded chicken. The perfect way to celebrate Taco Tuesday!
Use this chicken in rice bowls, nachos, wraps, burritos, or dipped in lime crema sauce. It is versatile enough to do all of the above and so much more!
Jump to:
Why You'll Love This Recipe
- Made with Pantry Spices
- Quick and Easy
- Done in Less Than Thirty Minutes
- Gluten Free and Low FODMAP
Featured Ingredients
- Chicken Breasts - Boneless, skinless chicken breasts.
- Chicken Broth - Use homemade or a low FODMAP version.
- Infused Garlic Olive Oil - Adds additional fat and garlic flavor.
- Spice Mix - Chipotle chili powder, dried oregano, ancho chili powder, ground cumin, smoked paprika, salt, and pepper - the spices create a tasty chicken.
- Lime Juice - Adds brightness to the cooked chicken.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Grab a 6-quart Instant Pot and sealing ring. Make sure it is securely placed inside the cover. Add the chicken broth, garlic oil, and spices to the inside liner pot. Stir.
Nestle the chicken breasts into the spicy broth at the bottom of the pot. Place lid on and set the valve to sealing. Cook the chicken on high pressure for twelve minutes. Once the timer beeps to indicate the chicken is done, allow the Instant Pot to naturally release pressure for ten minutes. After ten minutes, quick release any remaining pressure and remove the chicken breasts.
Shred the chicken with two forks on a cutting board.
Once the chicken is shredded, add it back to the cooking liquid.
Squeeze in the fresh lime juice and stir. Keep the Instant Pot set to keep warm.
Serve the shredded chicken in hard shell tacos, gluten free burritos, in a rice bowl over cilantro lime rice, or over tostadas.
Tips and Tricks
Use an electric mixer or a stand up mixer with a paddle attachment to quickly shred warm chicken. Watch it closely. It can go from shredded to mush very quickly.
Ingredient Swaps
- Chicken Options - Love dark meat? Use boneless chicken thighs instead.
- Broth Options - Use low FODMAP chicken broth or even water.
Variations
Chipotle Chicken Quesadillas: Use this low FODMAP quesadilla recipe as a guide. Omit the spice mix, and use the shredded chipotle chicken.
Low FODMAP Burrito Bowls: Make a batch of cilantro brown rice, and add a few spoonfuls of the chipotle chicken. Then add low FODMAP salsa, shredded cheese, lactose-free sour cream, chopped romaine lettuce, and a scoop of low FODMAP guacamole.
Low FODMAP Tostadas: Grab a package of corn tostada shells from the grocery store. Pile on all the toppings you love to the top of the crispy shells.
Low FODMAP Taco Salad: Swap out the ground beef for chipotle chicken in this taco salad recipe.
Chicken Flautas: Swap the chipotle chicken for the chipotle chicken in the chicken flautas recipe. Make sure to drain off as much liquid as you can to keep the flautas crispy.
Reader Love
"We have used this chicken for a couple things already and can see so many more great meal options. Our favorite so far is the chipotle chicken rice bowls."
- Christie
⭐⭐⭐⭐⭐
Storing and Reheating
Store: Keep leftover chicken in an airtight container in the refrigerator for up to four days. This chipotle chicken tastes even better the next day.
Reheat: Place leftovers on a microwave safe plate and warm for 1-2 minutes, stirring halfway in between cooking time.
Freeze: Chilled leftover chicken freezes great! Use a freezer-friendly container and freeze chicken for up to four months. Defrost overnight in the refrigerator before reheating.
Favorite Toppings
- Salsa Options: Low FODMAP Salsa, Corn Salsa
- Creamy Options: Lime Crema, Avocado Lime Crema
- Veggie Options: Sauteed Bell Peppers, Pickled Jalapeno Peppers
- Sauce Options: Green Taco Sauce, Hot Sauce, Mexi-Ranch, Ranch Dressing
- Fresh Options: Fresh Cilantro, Green Onions Tops, Fresh Lime Juice
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Chicken Breasts - Unseasoned, plain chicken breasts have no detected FODMAPS.
- Chicken Broth - Use a low FODMAP version without garlic or onion listed in the ingredients.
- Infused Garlic Olive Oil - Safe at 1 tablespoon or 18 grams per meal.
- Spice Mix
- Chipotle Chili Powder - Safe at 1 teaspoon or 2 grams per meal.
- Dried Oregano - Safe at 1 teaspoon or 3 grams per meal.
- Ancho Chili Powder—Products containing ancho chili powder in the ingredients have been tested and passed. Therefore, we know that ancho chili powder in small amounts is safe.
- Ground Cumin - Safe at 1 teaspoon or 2 grams per meal.
- Smoked Paprika - Safe at 1 teaspoon or 2 grams per meal.
- Lime Juice - Safe at 1 tablespoon or 21 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes! I have used frozen chicken in the Instant Pot with success! I use the same cooking time and take the internal temperature with a digital thermometer. The chicken is done when it reaches 165 degrees F.
Meal Planning
This spicy, flavorful low FODMAP chicken is so versatile and can be used in so many ways. Add a spoonful of the juicy chicken to a charred corn tortilla with a handful of cheese and a side of low FODMAP corn salsa. Another option is to pile the tender chicken over a bed of cilantro lime rice and add all your favorite taco toppings. Add a dollop of avocado lime crema. Taco night loves to have options!
Additional Chicken Recipes
Recipe
Instant Pot Chipotle Chicken
Equipment
Ingredients
- 1 pound chicken breasts, boneless and skinless 2-3 breasts
- 1 cup chicken broth low FODMAP
- 2 tablespoons garlic infused olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon dried oregano
- ½ teaspoon ancho chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon lime juice
Instructions
- Place the sealing ring in the cover of a 6-quart Instant Pot.
- Add chicken broth, garlic oil and chipotle chili powder, dried oregano, ancho chili powder, ground cumin, smoked paprika, salt, and ground black pepper to the inside liner pot. Stir until the spices are combined with the broth and garlic oil.
- Nestle the chicken breasts into the liquid.
- Add the cover and cook on high pressure for 12 minutes.
- Once done cooking, naturally release the pressure for 10 minutes. Relieve any remaining pressure and remove the cover.
- Remove the cooked chicken breasts and shred them with two forks.
- Place the shredded chicken back into the cooking liquid and stir.
- Add the lime juice to the shredded chicken. Keep the Instant Pot set to keep warm.
- Serve the shredded chicken in tacos, burrito bowls, quesadillas, taco salads, or tostadas.
Christine Kainwo
We have used this chicken for a couple things already and can see so many more great meal options. Our favorite so far is the chipotle chicken rice bowls. Some of our family also use cauliflower rice and either way- the flavor is great and everyone enjoys this meal.
Venessa Mandelkow
I love it when a recipe works for more than one meal idea and everyone loves it! Thanks for commenting and letting me know! I love getting feedback and hearing how families are using recipes to get dinner on the table.
-Venessa