Pressure Cooker Chili-Lime Chicken

  • Author: Our Best Bites


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!