These 30-minute Instant Pot Cilantro Lime Chicken Tacos are so flavourful – they can be made in the slow cooker or on the stovetop, too!
Ingredients and substitutions
- Chicken breasts – boneless skinless chicken thighs will also work for this recipe.
- Lime juice – fresh lime juice is best but bottled lime juice will work in a pinch.
- Olive oil – or another neutral oil like peanut oil, sunflower oil or avocado oil.
- Honey – coconut nectar, agave nectar or maple syrup would be the best substitutes here.
- Taco seasoning – use a pre-made taco seasoning or a homemade blend using chili powder, garlic powder, onion powder, paprika, cumin and sea salt.
- Chicken broth – vegetable broth would also work.
- Cilantro – cilantro is a key element for this recipe, but feel free to leave it out or replace it with parsley.
- Corn tortillas – flour tortillas or lettuce wraps would also be delicious, I just like the taste of corn tortillas.
Toppings
- Red onion – sweet onions or green onions can be used in place of red onions. Leave this out altogether if you don’t like onions.
- Lettuce – iceberg lettuce, romaine lettuce or spinach can also be used.
- Coleslaw mix – coleslaw mix or just chopped cabbage would work instead.
- Cheese – use your favourite type of cheese like feta or shredded Tex Mex or Monterey Jack.
- Salsa – use fresh tomatoes, pico de gallo or any salsa of your choice.
- Sour cream – Geek yogurt is a low-fat substitution option.
- Avocado – use avocado slices or guacamole.
- Pickled jalapenos – use raw jalapenos for a spicier kick.
How to make shredded chicken tacos
Step 1: Season chicken and cook.
Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to Instant Pot in that order, tossing chicken to coat. Set to manual and pressure cook on high for 5 minutes.
Step 2: Prepare avocado salsa and additional toppings.
Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
Step 3: Shred the chicken breasts.
When cooking cycle is complete, press cancel and let the pressure naturally release, waiting until the pressure gauge drops back down and the lid is safe to open. Shred chicken with two forks inside the Instant Pot. Stir in half the bunch of cilantro, reserving the rest for garnish.
Step 4: Assemble your tacos and enjoy!
Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!
What to make with shredded chicken
Shredded chicken is super versatile and can be used for a number of recipes. You can make a big batch of these Instant Pot chicken tacos and use the leftover chicken for a bunch of different recipes. Here are some ideas of what you can use your shredded chicken for:
- In a burrito bowl
- As a salad topping, like for this strawberry salad
- In a kale chicken Caesar wrap
- With instant noodles
- In stuffed portobello mushrooms
You can even experiment with different flavour combinations – more flavour options include BBQ, teriyaki or even jerk inspired chicken.
Frequently Asked Questions
If you want to use frozen chicken for this recipe, you'll need to set the Instant Pot to cook on high pressure for 20 minutes instead of 5 minutes. For more tips, you can check out my Instant Pot frozen chicken breast recipe!
I personally haven't tested making this recipe in the slow cooker, but it's probably pretty similar to making slow cooker shredded chicken. Just add everything to the crockpot and cook on low for 8 hours.
I like shredding the chicken using two forks, but you could also try using a hand mixer to shred the chicken.
I used chicken breasts for these Instant Pot chicken tacos, but chicken thighs would work too and might even be juicier.
Storing and reheating
Store the leftover chicken and taco toppings separately in the fridge for up to 5 days. When reheating the chicken, sprinkle some water over top to make sure the meat stays juicy, then reheat the chicken in the microwave for 1-2 minutes. Once you've warmed the leftover chicken, assemble your Instant Pot chicken tacos and add on your fresh toppings.
Freezing the chicken
You can freeze the cooked shredded chicken in an airtight glass container or in a freezer bag for up to 3 months. When you're ready to enjoy the chicken, defrost it in the fridge overnight, then reheat it in the microwave for 1-2 minutes. To keep the chicken from drying out, make sure to sprinkle some water over top before reheating. Use it to make fresh shredded chicken tacos or repurpose it for burrito bowls, salads or wraps.
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Meal Prep Tools
- The Instant Pot DUO Plus 60
is the version I use in this recipe. - I love these corn tortillas!
- And this is my fave taco seasoning if you don’t feel like making your own!
- Get your square glass meal prep bowls here for packing up your leftovers.
- And of course I get all my free-range chicken breasts from Butcher Box!
- **Get my full list of tools here**
is the version I use in this recipe.
Instant Pot Cilantro Lime Chicken Tacos
Ingredients
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 3 tbsp lime juice
- 1 tbsp honey
- 1 tbsp taco seasoning
- 1/2 tsp each salt & pepper
- 1 lb chicken breasts
- 1 bunch chopped cilantro (divided)
- 12 corn tortillas
Other topping ideas (optional)
- Coleslaw mix/chopped cabbage
- Cheddar or feta cheese
- Jalapenos
- Sour cream
- More cilantro for garnish
Avocado salsa
- 1 avocado chopped
- 1/2 small red onion diced
- 1/4 bunch cilantro finely chopped
- 1 tbsp lime juice
- salt & pepper to taste
Instructions
Instant pot instructions
- Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to Instant Pot in that order, tossing chicken to coat. Set to manual and pressure cook on high for 5 minutes.
- Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
- When cooking cycle is complete, press cancel and let the pressure naturally release, waiting until the pressure gauge drops back down and the lid is safe to open. Shred chicken with two forks inside the Instant Pot. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!
Slow cooker instructions
- Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to the crockpot, tossing chicken to coat. Cook on high 3 hours or on low 6 hours.
- Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
- Shred chicken with two forks inside the slow cooker. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!
Stovetop instructions
- Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to a small pot on the stove, tossing chicken to coat. Cook over med-low heat for 25 minutes, stirring often.
- Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
- Shred chicken with two forks inside the pot. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!
Comments & Reviews
Stephanie says
Hi,
I don’t have an instant pot, I have a crock pot. Would the recipe still work the same?
Taylor Stinson says
Hey Stephanie! Unfortunately I haven’t tried it myself but I don’t see why it wouldn’t work in the slow cooker. If you try it let me know how it turns out!
Jen says
Have you ever tried with pork? Looks for a good pork taco recipe also!!
Robyn says
This was delicious. I did 4 large breasts and cooked for 8 minutes with a quick release. Tacos last night and tonight having leftovers over nachos. We will definitely make this again.
E says
How did you determine how long to cook the breasts for?
jo says
Hey there,
Tried this recipe today. Thanks for taking the time to trial-run it and post! I followed the recipe as directed with 3 medium sized fresh chicken breasts in my 6qt Instant Pot and it turned out great. We used the shredded chicken as the protein for kale mix salad/rice bowls (with avocados, fresh salsa and cheese) and the chicken was mild enough for my toddlers too. We did adjust the final chicken for us; adding some salt and pepper (surprisingly, the taco seasoning didn’t make the chicken flavourful enough) and extra lime juice on top.
Overall, great recipe and we’ll definitely be keeping this in our meal rotation!
Taylor Stinson says
Hey Jo! SO happy to hear how much you enjoyed this recipe!!! Using the chicken for salads and rice bowls is genius! I’m going to have to try it that way! Thanks so much for sharing with me 🙂
Kaitlinn says
Hey I don’t have an instant pot but I was wondering if you know how long this would take to cook in a slow cooker I love the recipe because it uses chicken broth so I know the chicken will be juicy and tender
Taylor Stinson says
Hi Kaitlinn! I haven’t tested this myself so can’t guarantee results, but based on my knowledge of the slow cooker I would say follow the ingredient list and then cook on low for 8 hours, or high for 6 hours. Pull the chicken apart afterwards just like you’d do with the Instant Pot, and then soak back in the sauce and add the remaining fresh cilantro. Let me know how it turns out if you try it!
Jamie Lynch says
I’m new to the IP. In my research, I’ve seen some people do rice at the same time in the pot…referred to as pot in pot(?). Do you think I could do that with this recipe? If so, how do you think the the timing would work out?
Taylor Stinson says
Hi Jamie! I have actually cooked rice in the Instant Pot at the same time in this recipe: https://thegirlonbloor.com/20-minute-instant-pot-chicken-burrito-bowls/. Because you are cooking the breasts whole and then shredding with this recipe, I’m not sure that I would advise you cook rice alongside it because I’m afraid the rice would soak up all the liquid. Wish I could be of more help here!
Jill says
I have a 3 quart and I would love to make these with my frozen chicken breasts! How long should I cook them for?
Taylor Stinson says
Hi Jill – unfortunately I’ve never tested these from frozen so I really couldn’t tell you. For the 3-quart I would recommend cutting the recipe in half unless all the ingredients are below the maximum fill line, in which case you would be fine to follow the instructions exactly! If you’re looking to do these from frozen, I would recommend looking at other recipes online for pulled chicken that use frozen chicken breasts to see how to adjust the cooking time and then follow my ingredient list from there. Hope this helps!
Karly says
Looks yummy! Can’t wait to try these!
Taylor Stinson says
Thanks so much Karly 🙂
SLoriWebb says
I have a 6 qt InstantPot. Will the chicken be done after 4 minutes? I don’t want to over cook but want it tender.
Taylor Stinson says
Hi Lori! I made a typo, it is done in 3 minutes (I just made the correction!) I have the 6 quart as well so it will definitely work! The Instant Pot takes 10-15 minutes to come to pressure, then pressure cooks 3 minutes so the total cook time is closer to 20 minutes. The chicken will definitely be cooked in that time!
Stephanie says
I didn’t believe that 4 (or 3 minutes) would be enough time so I did 10. Chicken was still raw. How big were your chicken breasts? Super disappointed. Hoping a few more minutes when it all comes back to pressure will fix it.
Taylor Stinson says
Hi Stephanie – I’m so sorry to hear the trouble you’ve had. What kind of Instant Pot are you using? What size is it? Did you have the Instant Pot on high pressure (not some other setting)? Were you using frozen breasts, or bone in breasts? I’m just trying to troubleshoot what went wrong here. I’m using boneless, skinless chicken breasts that are medium-sized. I also have a 6-quart Duo Plus and I cooked 3 chicken breasts on high pressure for 3 minutes. Usually it takes 10-15 minutes minimum to come to pressure, then pressure cooks 3 minutes so you’re looking at closer to a 20 minute cook time on the chicken. I have tested this particular recipe twice now and have used the same timing for whole chicken breasts several more times and the breasts always come out perfectly for me – it’s really my no-fail go-to method. Hoping you can provide me with some more specifics so we can get to the bottom of this!
Rachel says
I have a 6 quart as well and just followed these directions. 3 minutes was not enough time as the chicken was still raw once I tried shredding it up. I repeated the steps and did another 3 minutes. It came out perfectly!
clareJohnson says
Can’t wait to try these. Thanks for taking the time to post.
Taylor Stinson says
Thanks so much Clare!!! Hope you like them 🙂