Instant Pot Chili Lime Chicken

During the cold winter months, I like to daydream about going somewhere a little more tropical. These shredded chili lime chicken thighs made in the Instant Pot did the trick!

It’s made with boneless, skinless chicken thighs, which I personally like a million times better than chicken breasts in the Instant Pot. There’s more fat in the thighs, which I think lends itself better to pressure cooking because they come out juicy. Breasts are trickier. If you don’t get them juuuuust right, they can be too dry, or they get a strange stringy and chewy texture if they’re a little overcooked.

You could use this chili lime chicken for all kinds of things: add it to a salad, stir it into a mexican style chicken soup, serve it with black beans and rice. Use it for some nachos. Or eat it with tortillas or taco shells. You can top it with all kinds of goodies, like cheese, lettuce, sour cream, tomatoes, avocado, cilantro — use whatever sounds good to you.

The chicken in this recipe comes out with a pretty strong lime flavor. So if you want less lime, you could cut it back to use just one lime, or even just half a lime. But as for me, I love the brightness of the lime. Reminds me of something I’d eat while strolling along on a beach in Mexico.

5 from 2 votes

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Instant Pot Chili Lime Chicken

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Chicken thighs with a bright lime flavor. Made in the Instant Pot, it's ready in just 20 minutes! 

Course: Main Course

Cuisine: Mexican

Servings: 2 people

Calories: 465 kcal

Author: Jen

Ingredients

• 1 pound boneless skinless chicken thighs
• 1 1/2  limes juiced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 cloves garlic minced
• 1/2 cup low sodium chicken broth

Instructions

1. Place chicken in the Instant Pot. Juice the limes and add the juice to the Instant Pot. Then add all remaining ingredients to the Instant Pot. Stir until the chicken is well coated.

2. Close and seal the lid on the Instant Pot and switch the pressure value to sealed. Cook at high pressure for 10 minutes. When finished, let the pressure naturally release for 10 minutes, and then vent the pressure valve to release the remaining steam. 

3. Remove the chicken from the pot, place it on a cutting board and shred it with two forks. If you'd like to add a little of the remaining juice from the Instant Pot and toss it in with the chicken before serving, go for it.