Prepare time: 10 min Pressure Cook Time: 5 min Ready in: 15 min
Pressure: High Release Type: Natural
I’m continuing to love my Instant Pot, and I have another recipe for ya! This recipe was born and stays a go-to week night recipe for me because these are things I always have on hand. Quick and easy chicken with Latin flavors that works great for meal prep, tacos, salads, and more.
- 2 pounds boneless, skinless chicken breasts
- 2 medium (or large) sized limes
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon kosher salt (use a little less is substituting table salt)
- 1/4 teaspoon black pepper
- 6 cloves garlic, finely minced or pressed
- 1/2 teaspoon liquid smoke
|1||If chicken breasts are more than 1-inch thick, cut in half. Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings and liquid smoke over chicken and add garlic. Use clean hands to rub spice mixture all over all sides of chicken.|
Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. (Or if you’re short on time, just do immediate steam release). Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.
|3||Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.|
The first few times I cooked boneless, skinless chicken in my pressure cooker, I was disappointed. It always had a funny texture; kind of dry and mealy- similar to when you overcook it in a slow cooker. After several trial and error experiences, I finally figured out I was cooking it waaaaay too long. For me, the magic number has been 6. Six minutes under high pressure and I get perfectly cooked, juicy, flavorful chicken that my family loves. I also discovered that I didn’t need lots of extra moisture, like broth. When extra liquid was added, it simply diluted the flavors and turned quite soupy. I put this chicken in without any additional fat; simply a squeeze of fresh lime juice and a handful of seasonings. It results in the perfect amount of flavor-packed juices to toss the chicken in.
I just toss boneless, skinless chicken breasts into my pressure cooker and squeeze a lime over it, then add chili powder, cumin, onion powder, salt and pepper, and some fresh minced garlic. You could even use garlic powder if you didn’t have fresh garlic on hand. I also add just a bit of liquid smoke which gives it the perfect hint of smoky flavor. I use my hands to just toss everything around and make sure it’s well coated.
I generally use chicken breasts that are a little over than an inch thick at most. I would say if they’re any thicker than that I’d probably just cut them in half to make sure they get cooked through.
You could probably do an immediate steam release, especially since you’re going to shred the chicken anyway (immediate release tends to break food up a bit sometimes) but I generally let it sit for just a few minutes as I’m prepping dinner and then release. Your chicken should look nice and plump and juicy. I always pop an instant-read thermometer in there just to make sure everything is to temperature. It should be at least 165 degrees.
Take the chicken out and shred it with two forks and pop it back in the pan and toss it with the juices.