Instant Pot Cilantro Lime Chicken Tacos
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!
Servings: 4 servings
Calories: 473kcal
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!
Video
Notes
Nutritional info includes 3 corn tortillas, 1/4 of the chicken mixture and 1/4 of the avocado salsa as one serving, not including any other toppings.
Try out different shredded chicken flavours.
Swap out the corn tortillas for lettuce wraps for a low-carb option.
Reuse the shredded chicken in burrito bowls, salads and wraps.
Store the leftovers separately in the fridge for up to 5 days. Sprinkle some water over top of the chicken then microwave for 1-2 minutes.
Freeze the shredded chicken for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 473kcal | Carbohydrates: 47g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 232mg | Potassium: 887mg | Fiber: 9g | Sugar: 6g | Vitamin A: 344IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 2mg