Instant Pot Mexican Chicken
This Instant Pot Mexican Chicken is quick, healthy, flavorful, and versatile. Cube or shred then serve in tacos, burritos, enchiladas, salads, and more!
Servings: 8 people
Calories: 166kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion sliced
- ¼ cup orange juice
- ¼ cup lime juice
- ¼ cup lemon juice
- ¼ cup soy sauce or gluten free alternative
- 4 (8 oz) boneless skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt more or less to taste
- ½ teaspoon pepper
- Favorite taco fixings or burrito bowl fixings for serving, if desired
Instructions
- Hit SAUTE on your 6 quart Instant Pot.
- Once it reads HOT, add in oil and onion.
- Cook, stirring regularly, for 5 minutes.
- Hit CANCEL on the Instant Pot, then pour in the orange juice, lime juice, lemon juice, and soy sauce, scrapping up any brown bits from the bottom.
- Add in the chicken breasts, then sprinkle the chicken with paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper.
- Cover and lock the lid - make sure the pressure valve is pointed toward SEALING.
- Cook on HIGH pressure for 10 minutes, then flip the valve for a quick release.
- Shred the chicken and serve, as desired!
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Nutrition
Serving: 1person | Calories: 166kcal | Carbohydrates: 5g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 833mg | Potassium: 511mg | Fiber: 1g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 12mg | Calcium: 18mg | Iron: 1mg
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