Name: Instant Pot Cilantro Lime Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: mexican
Ingredients: 2 pounds boneless, skinless chicken breasts or thighs; 1/2 cup chicken broth; 1/4 cup fresh lime juice (about 2-3 limes); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup fresh cilantro, chopped (plus more for garnish); a pinch of cayenne pepper or a diced jalapeño; a tablespoon or two of cream cheese or sour cream; bell peppers; onions; optional: diced red onion; optional: pickled jalapeños; optional: a sprinkle of cotija cheese; optional: a dollop of guacamole

Description

This Instant Pot Cilantro Lime Chicken is a game-changer for busy weeknights and meal prep. Tender, juicy chicken infused with bright, zesty lime and fresh cilantro, all cooked to perfection in your pressure cooker. It’s a flavor explosion that feels gourmet but comes together with minimal effort, making it a perfect solution for families on the go. This recipe is designed for convenience without sacrificing taste, ensuring you get a satisfying and healthy meal every time.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs

1/2 cup chicken broth

1/4 cup fresh lime juice (about 2–3 limes)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup fresh cilantro, chopped (plus more for garnish)

a pinch of cayenne pepper or a diced jalapeño

a tablespoon or two of cream cheese or sour cream

bell peppers

onions

optional: diced red onion

optional: pickled jalapeños

optional: a sprinkle of cotija cheese

optional: a dollop of guacamole

Instructions

1. Pat the chicken breasts or thighs dry with paper towels. If using larger pieces, you can cut them in half to ensure even cooking.

2. Set your Instant Pot to the “Sauté” function. Add the olive oil and let it heat for about a minute. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

3. Place the chicken pieces into the Instant Pot. Sprinkle the cumin, chili powder, salt, and black pepper evenly over the chicken. Give it a quick stir to coat the chicken with the spices and garlic.

4. Pour the chicken broth and fresh lime juice over the chicken. Do not stir after adding the liquids.

5. Secure the lid on the Instant Pot and make sure the venting knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 8 minutes for chicken breasts or 10 minutes for chicken thighs. The Instant Pot will take about 5-7 minutes to come to pressure.

6. Once the cooking cycle is complete, allow for a 5-minute natural pressure release (NPR), then carefully switch the venting knob to “Venting” for a quick release (QR) of any remaining pressure. Once the pin drops, open the lid. Carefully remove the chicken and shred it using two forks right in the Instant Pot, or transfer it to a cutting board if you prefer.

7. Return the shredded chicken to the Instant Pot with the cooking liquid. Stir in the fresh chopped cilantro. Taste and adjust seasonings if needed.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: main dish
Method: pressure cooking
Cuisine: mexican

Nutrition

Serving Size: 1 serving

Keywords: chicken, instant pot, cilantro, lime, easy, quick, meal prep, dinner, healthy, pressure cooker