Pressure Cooker Chili-Lime Chicken
Quick and easy chicken with Latin flavors that works great for meal prep, tacos, salads, and more.
Servings servings
Equipment
Ingredients
- 2 pounds chicken breasts boneless, skinless
- 2 limes medium-large
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon kosher salt use a little less is substituting table salt
- ¼ teaspoon black pepper
- 6 cloves garlic finely minced or pressed
- ½ teaspoon liquid smoke
Instructions
- If chicken breasts are more than 1-inch thick, cut in half. Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings and liquid smoke over chicken and add garlic. Use clean hands to rub spice mixture all over all sides of chicken.
- Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. (Or if you're short on time, just do immediate steam release). Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165℉.
- Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.
Notes
- Store finished chicken in an airtight container in the fridge and enjoy within about 4 days for best results.
- Chili-Lime Chicken is great to keep in the fridge to pull out for quick meals throughout the week. I love to have it on hand for meals while my kids are at school and I need a quick, healthy, filling lunch. It’s so easy to toss in a wrap, or in a bowl with leftover quinoa or rice and some veggies.
- If using frozen chicken breasts, I usually do 12 minutes high pressure. If using "thin cut" frozen (I buy them in bags at Costco) they cook in 6 minutes!
Alternate Cooking Methods
Bake
Preheat your oven to 350°F. In a 9x13 pan, prep your chicken as outlined in the recipe. Cover with foil and bake until the chicken reaches an internal temperature of 165°F.Grill
Prep the chicken in a pan or bowl, allow to marinate for 30 minutes or up to 6 hours, then toss the chicken on the grill until it reaches an internal temperature of 165°F. For quick, even cooking, you may want to butterfly your chicken breasts first.Nutrition
Calories: 188kcal, Carbohydrates: 4g, Protein: 33g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 97mg, Sodium: 574mg, Potassium: 614mg, Fiber: 1g, Sugar: 0.5g, Vitamin A: 210IU, Vitamin C: 9mg, Calcium: 27mg, Iron: 1mg
Calories: 188kcal
Cost: $10
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