Let’s talk a little bit about Mexican food. I mean, who doesn’t love a good taco?! It’s even better when it’s made in just a few minutes in your Instant Pot! And it’s really perfect when we’re discussing Instant Pot Cilantro Lime Chicken Tacos!
I originally made this recipe in the slow cooker, (scroll to the end of this post to read instructions for cooking in the slow cooker) and it can still be made in the slow cooker or on the stove top, but when you’re in a bind and need dinner on the table in just a few minutes, the Instant Pot is the way to go. I get quite a few questions regarding the Instant Pot so maybe one day I will write a post reviewing the Instant Pot and what I have found to be the pros and cons of this fancy new appliance. One thing I will tell you right now is that these Instant Pot Cilantro Lime Chicken Tacos are one of my favorite things to cook in said pot.
So simple and fast, and the entire family loves them! If you don’t like cilantro or can’t eat it, you can substitute it for fresh parsley or just omit it completely without substituting. For a milder cilantro flavor, use dried cilantro flakes. Without further ado, let’s jump straight into making this recipe. If you’re new to using your Instant Pot, I have included a few step by step photos with instructions just for you. I know the Instant Pot can be a little intimidating and scary to use at first, but it is really a great appliance to have and not at all scary once you get to know it a little better and become comfortable with it.
First, start off by adding your chicken. I used frozen chicken but if your chicken is thawed, remember to adjust cook times accordingly. If using thawed chicken you will only want to cook it for about 7 minutes instead of 15.
Now that you’ve added the chicken, add in the water and all of your spices and seasonings. From here it’s just a matter of locking on the lid, setting the steam release valve to the sealing position, selecting the correct cooking times (listed in the printable recipe below) and letting your Instant Pot do all of the work!
Your chicken is finished! Can you believe how fast and easy that was?! Now just shred the chicken between two forks, add the juice of 1 fresh lime and 4 tablespoons of the juice that’s in the Instant Pot and stir together. Set the chicken aside because now it’s time to heat up our soft taco shells.
I heat my shells using nonstick cooking spray because it keeps them from getting too greasy from using cooking oil. I explain this process in the below printable recipe.
Finished product! There’s nothing quite like hot, fresh, corn tortilla shells! Time to assemble your tacos!
Well, there you have it! Instant Pot Cilantro Lime Chicken Tacos! We like to top our tacos with fat free sour cream or plain nonfat greek yogurt as well as dalsa and a few slices of avocado. If you want to make these tacos in the slow cooker, follow all recipe instructions, but place it all in a 2 quart or larger slow cooker. Place lid on the slow cooker and cook on low 6 hours or high 4 hours. If using cooked shredded chicken breast such as Rotisserie chicken, add all spices and seasonings to the chicken along with 4 tbsp water or salsa. Stir well and then proceed with remaining instructions for cooking taco shells and assembling the tacos.
Instant Pot Cilantro Lime Chicken Tacos
A delicious, low calorie, low Smart Point fast and healthy recipe the entire family will love! This recipe is also Gluten Free!
- 2 boneless skinless chicken breasts
- 6 corn tortilla taco shells
- 1 nonstick cooking spray
- 1 tsp minced onion
- 1 tsp paprika
- 1 tsp chili powder
- 1 tbsp garlic powder
- 1/2 tbsp Mrs Dash Southwest Chipotle Seasoning
- 1 tsp onion powder
- 3 fresh cilantro stems leaves and stems cut very fine
- 1 fresh squeezed lime juice
- 2 1/2 cups water
Place chicken, all spices and seasonings, and water into the Instant Pot, lock lid into place, steam release valve into the sealing position, and cook on manual, high pressure, for 15 minutes, allowing the pressure to release naturally.
I used frozen chicken so if using thawed, only cook for 7 minutes.
Once chicken is cooked through, removed the lid, remove the chicken, and shred between two forks. Drizzle 4 tbsp of the liquid in the Instant Pot over the chicken and add the juice of one lime and then set aside.
Spray a small skillet with nonstick cooking spray and place a corn tortilla in the skillet. Spray the side of the corn tortilla that's facing you with nonstick spray and heat on medium high heat on each side until soft and pliable. (about 30 seconds per side.)
Once all of the shells are heated, place 2 tablespoons of the chicken mixture on top of the shells and top with any desired condiments. Serve hot and enjoy!
This recipe makes 6 soft tacos and comes to 3 Smart Points per taco WITH 1 tsp of fat free sour cream and my homemade 0 Smart Point salsa used as a topping.
Add additional points if you top with cheese or any other condiments.