Pressure Cooker Chili-Lime Chicken

I’m continuing to love my Instant Pot Electric pressure cooker, and as requested, I have another recipe for you–Pressure Cooker Chili-Lime Chicken!  If you don’t have a pressure cooker- don’t turn away, this is still a great recipe that you could use with any other cooking method so stick with me.

Chili Lime Pressure Cooker Chicken

boneless skinless chicken breasts

The first few times I cooked boneless, skinless chicken in my pressure cooker, I was disappointed.  It always had a funny texture; kind of dry and mealy- similar to when you overcook it in a slowcooker.  After several trial and error experiences, I finally figured out I was cooking it waaaaay too long.  For me, the magic number has been 6.  Six minutes under high pressure and I get perfectly cooked, juicy, flavorful chicken that my family loves.  I also discovered that I didn’t need lots of extra moisture, like broth.  When extra liquid was added, it simply diluted the flavors and turned quite soupy. To remedy this, I put this chicken in without any additional fat; simply a squeeze of fresh lime juice and a handful of seasonings. It results in the perfect amount of flavor-packed juices to toss the chicken in.

Chili Lime Chicken

Although I make this a lot for dinners, I also love to make it simply to keep in my fridge for quick meals during the week.  I posted this pic on our health and fitness Instagram account, @ourbestbites_fitclub and I’m probably going to eat it again every day this week because it was so good!  If you don’t have a pressure cooker, you can still use this same rub and just toss your chicken on the grill or under the broiler.  It’s very similar to this Grilled Taco Chicken that we love.

kitchen staples

This recipe was born and stays a go-to week night recipe for me because these are things I always have on hand.

Chili Lime Pressure Cooker Chicken

If I don’t happen to have fresh limes around, I always have a big shaker jar of TrueLime (seriously one of my FAVORITE pantry ingredients.  It’s granulated fresh lime and works brilliantly in just about everything.)

True Lime Shaker

how to make it

I just toss boneless, skinless chicken breasts into my pressure cooker and squeeze a lime over it, then add chili powder, cumin, onion powder, salt and pepper, and some fresh minced garlic.  You could even use garlic powder if you didn’t have fresh garlic on hand.  I also add just a bit of liquid smoke which gives it the perfect hint of smoky flavor.  I use my hands to just toss everything around and make sure it’s well coated.

Chili Lime Pressure Cooker Chicken

I generally use chicken breasts that are a little over than an inch thick at most.  I would say if they’re any thicker than that I’d probably just cut them in half to make sure they get cooked through.

I have an Instant Pot Electric Pressure Cooker, if you want to read more info about it, I’ve written about it, here!

Chili Lime Pressure Cooker Chicken

You could probably do an immediate steam release, especially since you’re going to shred the chicken anyway (immediate release tends to break food up a bit sometimes) but I generally let it sit for just a few minutes as I’m prepping dinner and then release.  Your chicken should look nice and plump and juicy.  I always pop an instant-read thermometer in there just to make sure everything is to temperature.  It should be at least 165 degrees.

Chili Lime Pressure Cooker Chicken

Take the chicken out and shred it with two forks and pop it back in the pan and toss it with the juices.

Chili Lime Pressure Cooker Chicken

You’re left with really flavorful chicken, perfect for salads, tacos, burritos, you name it.

Chili Lime Pressure Cooker Chicken

It’s great to keep in the fridge to pull out for quick meals throughout the week.

Chili Lime Pressure Cooker Chicken

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.

Chili Lime Chicken

Try it out and let me know what you think!

Looking for more pressure cooker recipes?  Try these!

Pressure Cooker BBQ Ribs
Pressure Cooker Brazilian Black Beans
8 Must-Have Pressure Cooker Recipes (including this one!)

Chili Lime Pressure Cooker Chicken

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Quick and easy chicken with Latin flavors that works great for meal prep, tacos, salads, and more.


  • 2 pounds boneless, skinless chicken breasts
  • 2 medium (or large) sized limes
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt (use a little less is substituting table salt)
  • 1/4 teaspoon black pepper
  • 6 cloves garlic, finely minced or pressed
  • 1/2 teaspoon liquid smoke


  1. 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.
  2. 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 degrees.
  3. Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.


  • 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!



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  1. Recipe looks great, will definitely try it. But I’m finding myself very drawn to the dishes and bowls in the photos. Did I miss a post about them at some point? They are beautiful. Any information you can share?

  2. Sara I love your posts! I bought the pressure cooker and am excited to try this. When you post, I can easily “Pin” it to my Pinterest board. When Kate posts, I can not. I have to copy and paste the URL. Just FYI. You probably know that, but just in case…it’s so much easier when you ad the “Pin” option.

  3. I just went to the link and ordered a jar of the True Lime and True Lemon! I’m so excited to get it. My family is ADDICTED to citrus, and the bottled liquid lemon juice just doesn’t cut it. Also, I’m so so glad you’re doing these InstaPot recipes. I got mine for Christmas and I feel like a new mom (with way more time to spend with the kids after work since I’m not spending as much time prepping meals!). Keep them coming!

    1. I was actually just coming back to add a note about frozen. I didn’t include it in the recipe because I wanted to test it more than once before leaving instructions. With frozen, you’ll need more cooking time- about 15 minutes should do it, for normal/thinner pieces of chicken. If the chicken breasts are enormous, you’d need closer to 30. I also add about 1/4-1/2 cup liquid since the moisture is trapped in the frozen chicken and you need some liquid to create steam. Chicken broth, salsa, even water are options, but it does dilute the flavor a little so I like to use something like broth to add flavor back in.

  4. I’ve never done chicken in my pressure cooker because I was worried about how it would turn out, but I love the idea of chicken in 6 minutes! Thanks for great instructions and a recipe that sounds delicious and versatile!

  5. Looks so great! I love TrueLime! If you use the TrueLime, do you add some water? I understood that a pressure cooker needs some liquid to work, but maybe the chicken is “wet” enough?

    1. Exactly- the pressure cooker does need liquid to create steam, but I’ve found that chicken breasts (plus the lime juice) provide enough moisture without turning it into soup! If you use True Lime, I’d add a little water or broth (just use the proportions on the container for the fresh juice equivalent).

  6. This flavor profile looks right up my alley! Like you, I LOVE TrueLime, although I’m wondering where you buy your giant bottle. I get the 2.85 oz bottles on Amazon that you linked to, but if I’m seeing it right, your bottle is 10 oz! That’s awesome!

    I like a sprinkle of TrueLime in my water to jazz it up. I use mine all the time in recipes as well. I’m excited to make this chicken!

  7. This looks so yummy. Could you do this in a crockpot? If so, how long would it need to cook? Something new to try. Yay!

    1. You could definitely throw it in the crock pot, but I would cook it on low and it shouldn’t take too long to cook, you’d have to just check the temp to see when it was done!

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