Whether you make this Cilantro Lime Chicken in the Instant Pot or Slow Cooker, it comes together in no time and is packed with flavor! Enjoy as is, or serve in burritos, tacos, or tostadas!
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This past week with my hubby travelling, I wanted a meal that I knew my kids would enjoy but wouldn’t require a lot of effort on my part. If you have kids, you understand my thought process. Nothing is worse than putting tons of effort into dinner and hearing “it’s okay” or “I’m not a huge fan, but I will eat anyways”. Am I right?!?! Haha!
Well, one of the meals I KNOW my kids love is their tostadas. I think it’s because of all the toppings they can choose, but a win is a win!
I didn’t have my normal seasonings on hand, and I had forgotten to take chicken out of the freezer earlier, so I turned to the Instant Pot.
Have you jumped on board the Instant Pot craze yet? I highly recommend doing so if not, but I have also included slow cooker directions below if not!
By simply tossing a few on hand ingredients into my Instant Pot, I had this Cilantro Lime Chicken ready to go in less than 30 minutes. I chose to serve ours as tostadas, however, this chicken is great to use in tacos, burritos, nachos, or even by itself! The possibilities are endless!
Since this includes beans in the recipe, you can add some rice to the side and call it a complete meal!
Some topping options are chopped avocado, tomatoes, sour cream, cheese, onions, or bell peppers!
However you choose to enjoy this, you’ll love it! Great for serving large crowds and freezes perfectly if you have leftovers!
Here is the Instant Pot I use and LOVE: https://amzn.to/2AR03aP
Here is a great option for a slow cooker if you’re in the market: https://amzn.to/2Djn2wB
Be sure to follow me on Instagram also to stay up with what is new on the blog, https://www.instagram.com/thecookinchicks/
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Instant Pot Cilantro Lime Chicken
Equipment
Ingredients
- 16 oz salsa
- 2 tablespoon taco seasoning (see recipe below) May also use 1 store bought package
- 1 lime, juiced and zested
- ¼ cup chicken broth
- 15 oz can black beans, drained and rinsed
- 2 lbs chicken breast, boneless/skinless
- 1 cup fresh cilantro, chopped
- toppings of choice, tortillas or tostada shells if using, etc
Instructions
- In your Instant Pot, add the salsa, taco seasoning, lime juice/zest, chicken broth, and black beans.
- Stir to combine and place the chicken breasts on top of mixture.
- Close lid and set to manual, high pressure, 15 minutes. Be sure valve at top is in sealing position.
- Once timer beeps, allow a natural pressure release for 10 minutes.
- After the ten minutes, do a quick release to ensure all remaining pressure is gone and open lid.
- Shred the chicken breasts using two forks, then stir in the cilantro.
- Serve as desired and enjoy!!
Notes
Nutrition
Here is the recipe to the homemade taco seasoning I use, https://thecookinchicks.com/2012/07/taco-seasoning/
I am absolutely obsessed with these Herb Cutting Scissors, highly recommend getting a pair if you like using fresh herbs! https://amzn.to/2Dj9xNv
Barbara Ford says
I got the burn notice also. I switched from the stainless pot to the non-stick pot and the same thing happened. I added a bottle of taco sauce for more liquid and the same thing. I ended up microwaving the chicken until cooked but it turned out rubbery. Of course, this all happened when I was making dinner for some Instant pot skeptics. Next time I think I’ll read comments before trying a recipe.
Kristin says
Oh bummer to hear! A trick I have learned is to use chicken broth in place of adding a sauce or more salsa. You have to make sure nothing is stuck on your pot prior to pressurizing, and if you have had the burn notice in the past, add a bit of the broth and stir it around to get the broth on the bottom. That should take care of any issues going forward! Sorry to hear it wasn’t a success!
Lisa Gilmore says
I have made this a number of times the taste is wonderful . I do get the burn notice every time I cook it I added more liquid but the beans burn 3 times every time . Can I use the nonstick pan for this recipe or will it burn too .
Kristin says
I use the non stick liner for this recipe each time and never have the burn notice. Such a bummer to hear you do. Add about 1/4 cup more liquid and that should help!
SPINZ says
I’ve made this again and again, it’s a house favourite. We enjoy it on rice. Thank you for this recipe!
Kristin says
Yay! Glad to hear you enjoy this recipe!!
Heather L Brown says
Is this recipe for Chicken breasts that are thawed or frozen?
Kristin says
Thawed! If using frozen, just add a few minutes to the cook time 🙂
Brittany says
I did not see the crock pot version of the recipe! Honestly scared of pressure cookers. Haha
Kristin says
Once you learn the Instant Pot, it will end up being your favorite kitchen appliance, I promise! I was skeptical at first too, but now I own two haha! To make this in your slow cooker, simply add the ingredients in and cook low for 6-8 hours, or high for 4 hours. Stir in cilantro AFTER cooked as it will become wilted and gross if cooked with the chicken the entire time! Enjoy!
shelly says
Hi! I have an Instant Pot group on Facebook and would love to have you join us and share all your great recipes with my members!
https://www.facebook.com/groups/134509247880971/?ref=bookmarks
Kristin says
Thanks for the invite! Just submitted a request to join!
Cindy says
I followed recipe exactly, even adding 1/2 cup of chicken broth, and got the burn notice. I used a can of black beans that burnt to the bottom. Very disappointed!
Kristin says
Bummer to hear that! Try keeping the beans on top next time to avoid them burning to the bottom. I have heard from a few people, they tried that and it worked great!
Linda says
I think the reason people got a burn notice is because they used dry black beans. The recipe is confusing because it says 15oz of black beans, it should say a 15 oz can of black beans. Some people are beginner cooks and need clarification on recipes.
Kristin says
Recipe has been updated!
Cyndy Cummings says
Do you have the cooking times for the slow cooker method?
Thank you.
Kristin says
I haven’t done this in the slow cooker personally, but I would do 4 hours on high, or 6-8 hours on low if cooking it that route. Those times usually are perfect! Enjoy!
Tiana says
I don’t have black beans would it be okay to use kidney beans ?
Kristin says
Absolutely! That would work just fine! Enjoy!
Haley says
The end result was one of the best meals I’ve had in a long time, but I think I’ll have to put the salsa in after pressure cooking next time, or do it in the slow cooker. I got the burn notice three times, but it finally pressurized after deglazing it the last time and adding another 1/2 cup of broth. I may just need more liquid in my 8 quart. The flavors are spectacular though!
Kristin says
Yay! So glad you enjoyed it!