Smoky Pulled Chicken
A Note From feedfeed

We used Muir Glen Fire Roasted Crushed Tomatoes to make this easy Instant Pot® pulled chicken. The sauce is made with smoky Fire Roasted Muir Glen tomatoes, chipotle peppers & smoked paprika so you get maximum flavor with very little effort! Serve this flavorful chicken as tacos, on top of nachos or on a bun piled high with your favorite slaw. This is a recipe you will make week after week, trust us!

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Prep time 10mins
Cook time 45mins
Serves or Makes: 8


  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/ 2 teaspoon chili powder
  • 1/ 4 teaspoon cumin
  • Pinch cayenne pepper
  • 3-4 boneless skinless chicken breasts (about 2 pounds)
  • 1 onion, sliced
  • 4 small garlic cloves, chopped
  • 2 chipotle peppers in adobo, chopped
  • 2 tablespoons adobo sauce (omit if you are sensitive to spice)
  • 1 (28 ounce) can Muir Glen Crushed Fire Roasted Tomatoes


  • Step 1

    Set Instant Pot®t to saute function and add olive oil. Combine smoked paprika, salt, oregano, chili powder, cumin and cayenne in a small bowl and mix well. Season the chicken breast with half of the spice mixture and set the rest aside.

  • Step 2

    Once seasoned, add the chicken to the Instant Pot® and cook for three minutes per side. Remove chicken and set aside. Add the onion, garlic, and chopped chipotle peppers to the Instant Pot® and cook for about 5 minutes, stirring often. Add remaining spices and cook until fragrant, about one minute more.

  • Step 3

    Add chipotle sauce (if using) and Muir Glen Crushed Fire Roasted Tomatoes and bring to a simmer. Return chicken to pot and turn off sauté function.

  • Step 4

    Add Instant Pot® lid and set vent to the close or sealing position. Set the Instant Pot® to the poultry setting. When cooking time is up, let pressure release naturally for 15 minutes before manually releasing the rest of the pressure.

  • Step 5

    Once you are able to remove the lid, add chicken to a cutting board and shred with two forks. Remove one cup of the sauce and reserve for serving. Add shredded chicken back into the pot and stir to combine.

  • Step 6

    Serve in tacos, on top of nachos, or in a sandwich.