These Instant Pot Cilantro Lime Pulled Chicken Tacos are so delicious – they've got less than 10 ingredients and they're ready in 30 minutes!
How to make this recipe
Dump all ingredients for chicken in Instant Pot, adding half of the cilantro and saving the other half for after. Add raw chicken breasts last. Pressure cook for 3 minutes.
When done, remove lid and chicken breasts. Shred with two forks.
After chicken is shredded, add the chicken back to Instant Pot sauce along with the remaining half of the fresh cilantro. Stir well until everything is combined. The chicken will be sitting in extra liquid so use a slotted spoon to serve.
Add chicken to warm corn tortillas along with toppings of your choice.
Serve and enjoy!
Ingredients and substitutions
- Chicken breasts – boneless, skinless chicken thighs will also work for this recipe.
- Lime juice – fresh or bottled lime juice can be used for this recipe.
- Olive oil – a neutral oil like peanut oil, sunflower oil, or avocado oil can be used in place of olive oil.
- Honey – coconut nectar, agave nectar or maple syrup can be also used as substitutes for honey.
- 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 can also be used if you don’t have chicken broth on hand.
- 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 will also work for this recipe.
Topping ideas (all toppings can be replaced with your preference choice or left out altogether)
- Red onion – sweet onions or green onions can be used in place of red onions. Leave out altogether if you don’t like onions.
- Lettuce – iceberg lettuce, romaine lettuce or spinach can be used for this recipe.
- Coleslaw mix – coleslaw mix or just chopped cabbage can be used for these tacos.
- Cheese – any type of shredded cheese will work for this recipe.
- Salsa – use fresh tomatoes, pico de gallo or any salsa of your choice.
- Sour cream – greek yogurt is a low-fat substitution option.
- Avocado – add in tacos as chopped avocado slices or guacamole.
- Pickled jalapenos – use raw jalapenos for a spicier kick.
Storing and reheating
Store the leftover chicken and taco toppings separately in the fridge up to 5 days. When reheating the chicken, sprinkle some water overtop 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 tacos and add your toppings fresh.
Freezing the chicken
You can freeze the cooked seasoned chicken in an airtight glass container or in a freezer bag for up to 3 months. When you're ready to enjoy the chicken you will want to defrost the chicken in the fridge overnight, then reheat in the microwave for 1-2 minutes. To keep the chicken from drying out, make sure to sprinkle some water overtop before reheating.
More taco recipes
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!
Instant Pot Cilantro Lime Pulled Chicken Tacos
- 1 lb chicken breasts
- 1/3 cup lime juice
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp taco seasoning
- 1 cup chicken broth
- 1 cup chopped cilantro (divided)
- corn tortillas
- diced red onion
- Coleslaw mix/chopped cabbage
- Shredded cheese
- sour cream
- Diced avocado
- Diced tomatoes
- Pickled jalapenos
- Dump all ingredients for chicken in Instant Pot, adding half of the cilantro and saving the other half for after. Add raw chicken breasts last. Set to manual and pressure cook on high for 3 minutes (add 2 more minutes if using larger breasts).
- Instant Pot will take about 10 minutes to pre-heat and then the 3 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
- Remove lid and chicken breasts. Shred with two forks. Add back to Instant Pot sauce along with the remaining half of the fresh cilantro. Stir well until everything is combined. Chicken will be sitting in extra liquid so use a slotted spoon to serve.
- Add chicken to warm corn tortillas along with toppings of your choice. Serve and enjoy!