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-you-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, and it's the perfect protein for making Whole30 Tacos.
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.
If you're extremely sensitive to salt, start with one teaspoon. Add up to 2 tsp 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 tbsp pico de gallo, 1 tbsp guacamole, and 2 slices jalapeno each.