Get a quick and wholesome dinner on the table tonight in less than 30 minutes with these Instant Pot Whole30 Chicken Tacos! Made with Instant Pot Cilantro Lime Chicken, these low carb and paleo tacos are a weeknight dinner favorite.
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You asked…I answered. Sometimes I’m good like that.
Instant Pot Cilantro Lime Chicken is here! AKA, the very best taco chicken ever, delivered even faster into your face using the magic of your pressure cooker.
Suggestion? Use it to make these truly crave-worthy Whole30 chicken tacos. Further suggestion? Go ahead and do it right now since this recipe is ready in just 30 minutes (including a mere 5 minutes of hands on time).
Fast, fresh and fantastic – so much alliteration, but so much truth.
How to Make Instant Pot Cilantro Lime Chicken
Dozens and dozens of readers agree – my slow cooker cilantro lime chicken is simply awesome. Now you can enjoy the magic of this juicy, tangy, spiced-to-your-liking taco chicken from the comfort of your pressure cooker. Instant Pot Cilantro Lime Chicken is just as flavorful in a fraction of the time. This version is nearly identical to the original with some key exceptions, so double-check the recipe before you dive in.
- Make the sauce – combine olive oil, lime juice, fresh garlic, jalapeno, cumin, paprika, salt, and pepper in the bowl of a food processor. Blend until the ingredients are pulverized. There is no need for chicken broth (as in the original) for 2 reasons: the chicken breasts will release a ton of liquid as they cook, and there is little to no evaporation via the IP. Too much liquid and the sauce will be too thin with diluted flavor.
- Pour the sauce into the instant pot, then top with the chicken. It’s important to have the sauce on the bottom, or you’ll get a burn warning on the Instant Pot. You can spoon a bit of sauce over the top of the chicken if you like, but it’s not necessary.
- Seal the pot, ensure the valve is set to sealing, and program to High Pressure for 15 minutes. Allow a 5-10 minute natural pressure release.
- Remove the chicken breasts using tongs.
- Shred the chicken into large chunks using two forks, then return to the pot.
- Add lots of fresh cilantro – at least one bunch coarsely chopping
- Season with additional lime juice – the Instant Pot version doesn’t allow the lime flavor to seep into the chicken the way it does in the slow cooker. Extra lime juice at the end definitely punches things up. Start with a tablespoon, then add more to preference.
- Give everything a good toss to coat the chicken with the sauce and cilantro. Taste for seasoning and add additional salt, pepper, or lime juice to taste.
Let’s Make Whole30 Tacos!
Why the heck not? This cilantro lime chicken is literally made for tacos, and it absolutely shines in lettuce cups because the flavor is so intense. Why let a tortilla interfere?
- Layer the shredded chicken into lettuce cups – butter lettuce or small romaine leaves are perfect.
- Add your favorite Whole30 compliant toppings, like pico de gallo, sliced jalapenos, diced avocado, guacamole, pickled red onions, or salsa. We keep it super simple with just pico and jalapenos.
This is also terrific in a taco bowl situation with Whole30 Mexican Cauliflower Rice and half an avocado.
My Best Tips for Making this Recipe Perfectly
- Adjust spice level to your preference by doubling the jalapeno and/or keeping the seeds.
- Layer the Instant Pot correctly to avoid a burn notice – sauce first, then the chicken.
- Feel free to use boneless skinless chicken thighs in place of chicken breast with excellent results.
- Double layer the lettuce “shells” for a sturdier paleo taco experience.
- Double the recipe and save half for meal prep – it’s even better the next day!
- Allow the grocery store to do some of the work for you. You can purchase ready-made Whole30 and paleo compliant condiments, like Wholly Guacamole and fresh salsa.
More Paleo and Whole30 Mexican Recipes
- The OG! Slow Cooker Cilantro Lime Chicken
- Mexican Cauliflower Rice
- Steak Fajita Salad
- Paleo Burrito Bowl
Did you make these Instant Pot Whole30 Chicken Tacos? I’d love to know how they turned out! Leave a comment and a rating below.
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Instant Pot Whole30 Chicken Tacos
Description
Ingredients
Instant Pot Cilantro Lime Chicken
- ¼ c avocado oil, or olive oil
- ¼ c lime juice, plus 1 tablespoon
- 4 cloves garlic, peeled and smashed
- 1 jalapeno, seeded and chopped; see nots
- 2 teaspoon cumin
- 1 teaspoon paprika
- 1-2 teaspoon sea or kosher salt
- 1 teaspoon cracked black pepper
- 2 lb boneless skinless chicken breast
- ½ c chopped cilantro
Taco Fixings
- 2 heads butter lettuce, individual leaves separated
- pico de gallo, to taste
- guacamole or diced avocado, to taste
- sliced jalapeños, to taste
Instructions
- Combine olive oil, ¼ cup lime juice, garlic, jalapeno, cumin, paprika, salt, and pepper in the bowl of a food processor. Blend until the garlic and jalapeno are pulverized and the sauce is well incorporated.
- Pour the sauce into the Instant Pot, then top with the chicken breast.
- Secure the lid and ensure the pressure valve is set to sealing. Program for "high pressure" for 15 minutes, then allow for a 5-10 minute natural pressure release.
- Remove the chicken and shred into large chunks using 2 forks. Return the shredded chicken to the pot, then add the remaining 1 tablespoon lime juice and fresh cilantro. Toss to coat the chicken in the sauce and cilantro. Taste for seasoning and add more lime juice or salt.
- Build your taco. Layer two lettuce leaves on top of each other. Top with shredded chicken and your favorite toppings to taste.
Recipe Notes
- If you’re extremely sensitive to salt, start with one teaspoon. Add up to 2 teaspoon total to taste.
- For spicier chicken, leave in the jalapeno seeds.
- Layer the Instant Pot correctly to avoid a burn notice – sauce first, then the chicken.
- Feel free to use boneless skinless chicken thighs in place of chicken breast with excellent results.
- Double layer the lettuce “shells” for a sturdier taco.
- Nutritional information reflects 2 tacos topped with 1 tablespoon pico de gallo, 1 tablespoon guacamole, and 2 slices jalapeno each.
Shelly Struhar
Your ingredient list says 1/4 cup lime juice, but your instructions say 1/2 cup lime juice. Which is it?
Danielle
Sorry about that – 1/4 cup!
Amanda
Can I double the recipe if I have more guests?
S Kotler
How come the nutrition facts show 878 mg of sodium when it’s only a teaspoon of salt?
Danielle
Thanks for your feedback! The nutritional guidelines are an estimate calculated using My Fitness Pal. I just went in and read through the ingredients and it looks like additional sodium is due to the sodium content in the pico de gallo, as well as the chicken breast (which are typically packaged with a sodium solution to maintain freshness). If you’re looking to keep your sodium content lower, look out for chicken that indicates it was packaged without salt – that will help! Please let me know if I can answer any other questions.
Dana
Hi! I saw in the crockpot version that you can freeze this to meal prep ahead of time. Can you also freeze this for the instant pot? Would you thaw before cooking, or can you dump them frozen and go?