• Terri Windover

Chile Lime Chicken-Instant Pot


I am seriously loving my Instant Pot. At first I thought it was just another fad but I've changed my mind in a big way. I am amazed at how diverse the this product is and the quality of the food it produces.

I've always liked the combination of chile lime with chicken on the grill but sometimes I'm just not in the mood to stand out there and actually do it. It took a few trys to get this one right in the Instant Pot but now it's destined to be a family favourite for sure.

Ingredients:

  • 2 pounds boneless, skinless chicken breasts

  • 2 medium (or large) sized limes

  • 1 cup chicken broth

  • 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

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

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