Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain!
Having easy weeknight meals is essential at my house because we are incredibly busy. Using the Instant Pot for dinner is a life saver. This Instant Pot Cilantro Lime Chicken takes only 15 minutes in the Instant Pot, and is ready to serve! Use the shredded chicken in tacos, burritos, wraps, rice bowls, salads, or even all by itself! Your family will love it, and you will love the minimal cleanup and effort.
How to make Instant Pot Cilantro Lime Chicken:
**Scroll all the way down to see full ingredient list and directions**
- It’s SO easy!
- Prep all the ingredients and then dump them all (except the cilantro) into the Instant Pot!
- Seal your instant pot and then cook on manual for 15 minutes. Once the time is up let the pot ‘naturally release’ the pressure for 10 minutes, then release the rest carefully.
- You should remember when using the Instant Pot, that the time it takes to cook the recipe (15 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’.
- Shred the chicken (or leave it whole if you want), then add it back to the pot, and add the cilantro to the pot, and stir to coat with the yummy sauce.
- Serve (see options below).
How to serve the Cilantro Lime Chicken:
- Make tacos! Hard or soft shells (corn or flour) are perfect for this chicken! Add a side of rice and call it a day!
- Make a large salad for your family!
- Romaine lettuce, tomatoes, red onion, corn, and Pepper Jack or Colby Jack cheese all tossed together with the cilantro lime chicken would be a perfect healthy low carb meal.
- Cook up some white or brown rice and then serve the cilantro lime chicken over the top as a rice bowl.
- TIP: If you plan to do this, try adding 1/4 cup more stock/water when making the chicken; it will be extra saucy for the rice!
- Meal prep make-ahead cilantro lime chicken burritos! Add the cilantro lime chicken into large flour tortillas, fold into a burrito and then wrap them in foil or plastic wrap. These will stay good in the fridge for 3-5 days.
- TIP: FREEZE THEM! Make a bunch of the burritos, wrap tightly in plastic wrap and then freeze! When you are ready to cook, remove from plastic wrap and loosely wrap in a paper towel. Cook 1 min on high in the microwave, then flip over and cook for 1 more minute in the microwave. Lunch is served!
- NACHOS! Sprinkle this chicken over a bed of tortilla chips, then top with cheese; bake for 10 minutes or until cheese is melted. Top with fresh cut tomatoes, cilantro, and sour cream – YUM!
How to Freeze:
- Using at least a 6qt Instant Pot, this cilantro lime chicken recipe definitely can be doubled. Using an 8qt instant pot the recipe could be tripled.
- Once the chicken is done cooking, and cooled, place portions (I like to do 5 cup portions) into freezer safe zip lock bags. Press flat and squeeze out all of the air. Place flat in freezer, freeze.
- Ready to eat?
- Remove frozen chicken from freezer the night before you’d like to serve it. Place in the refrigerator overnight, and it should be defrosted by the next day.
- TIP: Place frozen bag on a dish or in a baking dish. Occasionally freezer bags will leak, and this will avoid a mess all over the fridge.
- Remove frozen chicken from freezer the night before you’d like to serve it. Place in the refrigerator overnight, and it should be defrosted by the next day.
Is Cilantro Lime Chicken Healthy?
- YES! Instant Pot Cilantro Lime Chicken is the perfect healthy meal. Each serving packs 33 grams of protein, only 272 calories, and 4 grams of fat.
- While this recipe contains black beans making it not so ‘low carb’ you could also opt to leave the black beans out. This would drastically reduce the calories to 208 per serving, but also reduces the carbs to 16 grams vs. 27 grams (23 net) with the black beans.
- I personally like to have the black beans in the recipe because it adds healthy fiber (4g per serving). You could opt to serve the black beans on the side if you are servings this meal to someone who is eating a ‘low carb’ diet.
My favorite Instant Pot Recipes:
- Instant Pot Buffalo Chicken Lettuce Wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
- Instant Pot Asian Pork cooks up in just minutes, and is the perfect healthy dinner! Use the juicy meat in lettuce wraps, sliders, or a salad!
- Instant Pot Baked Potatoes are done in a fraction of the time as traditional baked potatoes, and are the creamiest baked potatoes you will ever eat!
- Instant Pot Bang Bang Chicken comes together in minutes and is so delicious! The classic spicy sauce is perfect on shredded chicken which can be used in rice bowls, salads, wraps, or however you want!
- Instant Pot Peanut Butter Cheesecake is a stunning dessert that comes together in no time! Not only is it amazingly easy, but it’s the best cheesecake EVER!
- Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
- Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
- Instant Pot Thai Lettuce Wraps (pork or chicken) can be made with pork or chicken in the instant pot or slow cooker! Juicy pork or chicken covered in an easy Thai peanut sauce makes the perfect healthy easy dinner!
- Instant Pot Roasted Red Pepper Soup: Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!
- Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food
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Instant Pot Cilantro Lime Chicken is an easy healthy meal that comes together in less than 30 minutes! Great for tacos, salads, rice bowls, or just plain!
- 24 ounces salsa, whatever type you like
- 1 package reduced sodium taco seasoning
- 1 lime juiced and zested
- 1/4 cup water or stock
- 1 can reduced sodium black beans, rinsed and drained
- 1 jalapeno, seeded and diced
- 2 lbs boneless skinless chicken breasts
- handful fresh cilantro, chopped
- cooked white rice, serve chicken on top
- flour tortillas, serve like tacos
- corn tortillas, serve like tacos
- cooked quinoa, place chicken on top
- limes, squeezed
- colby jack cheese, shredded
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Using at least a 6qt instant pot, add all ingredients for the chicken into the pot, except the cilantro. Close the lid, seal the pressure valve, then set on manual/high for 15 minutes.
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Once the time is up, allow the pressure to naturally release for 10 minutes (don't touch it), then manually release the rest of the pressure (by flipping the valve). Remove lid.
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Shred the chicken breast (either remove and shred or shred in pot using 2 forks); then add the cilantro into the pot. Stir everything together to coat.
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Serve as desired, top with desired garnishes.
Recipe Video
To make in slow cooker: add everything except garnishes to slow cooker. Close lid and cook on low for 7 hours or high for 5 hours. Remove lid, shred chicken, add cilantro and stir to coat. Serve.
Nutrition (with beans) per serving (6), not including garnishes:
272 calories, 4g fat, 27g carbohydrates, 4g fiber, 2g sugar, 33g protein.
Weight Watchers Smart Points: 6 points per serving
Dorothy at Shockinglydelish says
I am new to the Instant Pot game and I am hooked! I am thinking of all the ways I can use this chicken!
Sabrina says
I tried making this and I kept getting the “burn” notification on my instant pot…..do you know what would make this happen?
Allyson says
What size pot do you have? If it’s an 8qt you may need to add a bit more liquid. Also, try to add the beans last so they don’t settle onto the bottom of the pot.
Amy says
I too keep getting burn notifications, I think I messed up and stirred it when I shouldn’t have.
Are you supposed to just dump the ingredients and not stir???
Allyson says
I don’t stir it, you dont want all the ingredients to settle to the bottom. You can also try adding 1/4 cup more liquid if you are having an issue.
Katerina @ diethood .com says
mmm..this looks SO delicious! I LOVE that you can make it in the IP!!
Jacque Hastert says
I love how this chicken can be paired with so many main meals.
Allyson says
It is so versatile!
Amy @ Little Dairy on the Prairie says
Love the flavors of this chicken! I love that it is made in an instant pot!
Dee says
I love making shredded chicken in the Instant Pot, so I can’t wait to try this recipe next!
Abeer says
Love this dish! Such an easy dinner!
Allyson says
It really is soooo easy!
Kim says
WOW this recipe looks and sounds so delicious!
Jamie Krier says
How much time do you need to add if the chicken you put in is frozen?
Allyson says
Hi Jamie- I would do 17 mins and then follow the rest of the directions with the natural release for 10 mins etc. Good luck!
Cheri says
I CAN’T WAIT to Try it ♥️👍🏼AWESOME RECIPE! Thanks
For sharing! G-d Bless ♥️
LeeAnn says
Did anyone else run into issues with this? I can’t get the IP to pressurize – it’s acting like there isn’t enough fluids. I even added more broth thinking that maybe my salsa was too thick! Any suggestions appreciated!
Allyson says
Oh no, Leanne! That is so frustrating! You could definitely add more broth or even water, but it should come to pressure with the suggested amounts. Are you putting the chicken in first? if so, put the liquid in first, then the chicken on the top.
Mary G Linderoth says
I put the liquid in first then added the chicken on top and keep getting a burn warning. This is the 2nd time making it. The first time I got the burn warning and shut it off and stirred it and it was just fine. This time it refuses to come to pressure and keeps giving me a burn warning. Getting frustrated. I too don’t want to add too much broth or water and it has plenty of liquid.
Laurie McCarthy says
Are you sure the pressure ring is installed in the lid? I sometimes forget that.
Samantha Fulton says
I had the same issue. Timer started but didn’t come to pressure. I even added closer to ¾ cup broth just to avoid this. 🙁
Allyson says
What size pot are y’all using? You might need more liquid if you are using an 8qt. I have literally made this at least 10 times and I have never gotten the burn message!
Samantha Fulton says
I didn’t get a burn warning (didn’t even know there was such a thing). I used my 6qt and added enough liquid that it was way to wet when done and had to be strained.It just wouldn’t come to pressure. It was still cooked thoroughly.
Allyson says
That is so weird!!! I am sorry, I don’t have any advice because I’ve never run into this problem – maybe everything wasn’t sealed quite right?? I don’t know!!!
Jennifer says
Same issue here! Is liquid the issue?
Elisabeth says
The first time I made this I used Pace Picante sauce and it came out AMAZING! The second time, they were out of picante sauce so I used Pace Chunky Salsa. I didn’t realize until the time was almost up that it had never come to pressure. When I opened it up, the chicken was not cooked. Tried adding more broth to thin it out and then tried it again, but it still didn’t come to pressure. I’m so disappointed! I have to think the salsa is too thick compared to the picante sauce, but I’m not sure since it still didn’t work after thinning it with broth.
Lisa says
So what is considered a serving? 1 cup?
Allyson says
Probably about 3/4 cup. However much the recipe yields, divide it into 6 portions and that will be your serving size if you are looking for accurate nutritional information. You can always plug yours with your specific ingredients into a calculator like myfitnesspal.
Lauren says
This recipe looks amazing. If I was to double it in my 6 qt IP should I double all the ingredients or just the chicken? I usually just cook 3-4 lbs of chicken with 1 jar of salsa but maybe I should be using more. What do you think?
Allyson says
Definitely double everything!
Lisa says
I made this and it was delicious! I used a jar of salsa verde and my own taco seasoning. I would leave out the added liquid next time.
Allyson says
I am so glad it worked for you! We love this recipe too!
Erica D says
I made it once and it was perfect. The second time I got a “burn” message partway through. I did the exact same thing as the first time, so not sure what happened, but any ideas how to prevent? Also, I wasn’t in the kitchen so I have no idea how far into the cooking process the burn thing came on, so I have no idea how much longer to keep it cooking, so that’s another problem. In general, though, great flavors and came out great the first time I made it!
Erika says
Made this recipe for a family party. Everyone loved it and requested I make it for the next party. I set it up as a buffet for tacos or over rice. Everyone tried both and enjoyed them. Great recipe. Thank you for sharing.
Stephanie says
Made this tonight and my husband and I both really liked it. It turned out a bit soupy though, I think because I used frozen chicken, so possibly too much liquid but it was still very flavorful!
Ashley J. says
Could uncooked beans be substituted for canned?
Allyson says
No. Uncooked beans need to be made before using in this recipe. If you prepare the uncooked black beans before using them, yes, but otherwise, no they cannot be used right out of the bag (dry).
Yesenia says
Ok I figured a solution for us who get the “burn” warning. If you’re using an 8qt pot put the chicken in top of your trivet and just add 2 more 1/4 cups of water. Problem solved. The chicken and the thickness of the salsa is what causes the pot to display the “burn” warning. Figured it out through trial and error and wasting food 😭. I looove the taste of the sauce so I will be trying this again correctly.
Holly Walsh says
Thanks Yesenia. I tried it for the first time tonight in my 6 QT Instant Pot and got the ‘burn’ warning, the sauce had burned onto the bottom of the pan. Adding an additional 1/2 cup of water seems like the sauce would be too watery. Is the consistency of the sauce still ok with all this additional liquid? I really want this recipe to work, it was so flavorful!
Cassie says
If I am doubling the recipe, what would you recommend I set the cook time for? Still 15 mins and 10 mins natural release? I am using an 8qt pot if that makes a difference. Thanks!
Allyson says
I would leave the time the same 🙂 Maybe add 1/2 cup more liquid.
Alexis says
I got the burn warning as well! I ended up just putting it on the stove! 🙃
Kari Frazier says
What is considered a serving for this recipe? Trying this out for “meal prep” to do lunches for the week for my boyfriend and I. Doubled the recipe, added 1/2 cup more stock and kept the same 15 minutes high pressure. It’s cooking now and I’m looking forward to trying it! I’m brand new to Instant Pot and this is only my 2nd recipe in my Duo Evo Plus 6qt. It was incredibly easy to do and I’m confident it will taste incredible based off the yummy smells coming from the pot as it cooks!
Allyson says
The written recipe is for 6 servings, so if you double it you would have 12 servings. How did it turn out?
Alexa says
I just made this yesterday and WOW. I am still in shock with how good this was! The fresh cilantro, lime juice/zest, and jalapeño really make this flavorful. I just added a little more water than 1/4 cup, about 3/4cup just because I had read the previous comments about a possible “burn” message that could have happened. Absolutely 10/10. I served it over cilantro brown rice and it was perfect!
Allyson says
That is so great! I am going to share your amazing feedback on my FB page! Thank you for sharing!
Jenna says
Kept getting a burn notice (3x), had to cook on stovetop. It’s the black beans. You can’t put them in for pressure cooking, you should put them in after while you shred the chicken so they don’t sink to the bottom and burn. The flavor of the chicken was delicious though, so next time I’ll try with the beans added at the end.
Dusa says
This was the first dish I tried in my Instant Pot (as it’s quite daunting to even use it for the first time) not only is this recipe absolutely delicious, it’s really really simple! It’s our ‘go to’ recipe for when we want to cook something that’s pretty much ‘hands off’ – throw everything in and set and forget! Thanks for sharing
Ishy says
Great recipe thanks for sharing 🙂 !
Ishy says
Allyson this was a great lunch time meal and so tasty! Thanks again and appreciate the awesome ideas!
Vicky Stone says
I added a can of Rotel since I didn’t have salsa on hand and omitted the beans, umm good!
3 meals easily Nachos, taquitos and chicken salad … it’s a keeper for sure!
Allyson says
SO happy you loved it as much as we do!
Jennifer Lane says
Thanks for the recipe! I too kept getting the burn message and it wouldn’t come to pressure. After reading the comments, I believe that is because I used chunky salsa. I bet if I’d used regular salsa, it would’ve been okay.
Allyson says
It could also be that your IP is larger, what size is it? Try adding 1/2 cup additional water and see if that helps.
Melissa deVille says
How long should I cook if I am cutting the recipe in half?
Allyson says
The same amount of time!
Mitzi Martinez says
Can this be made with frozen chicken? Or do I need to thaw it 1st?
Allyson says
You can use frozen chicken, I would add 5 more minutes and make sure that the chicken is not all clumped together when you put it in the pot!