Juicy Instant Pot Mexican Chicken

5 from 1 reviews


  • 4 chicken breasts (about 2 1/4 pounds)
  • 1 cup chicken stock or broth
  • 1 lime, sliced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • Cilantro + extra lime (optional add-ons)


  1. Place your trivet into your Instant Pot and pour in your chicken stock
  2. Season your chicken breasts liberally with salt and pepper
  3. Combine all your spices (chili powder, cumin, paprika, onion powder, oregano) in a small bowl, and evenly season both sides of your chicken breasts with the rub. It’ll be about 1/2 teaspoon per side
  4. Lay your lime slices out on top of the trivet, and squeeze any remaining juice from the ends of the lime in with the chicken stock
  5. Place your chicken breasts on top of the trivet and limes (some overlapping is fine), close the lid on your Instant Pot and cook on manual high pressure for 5 minutes. Let the pressure naturally release for 8 minutes and then quick release the rest
  6. Remove your chicken, let it rest for a few more minutes, and then either slice/cube it up to use immediately or store in the fridge until ready to use throughout the week!


When I slice the chicken up as leftovers, I always squirt some lime juice on the chicken and sprinkle some fresh cilantro over top before I do anything else with it – totally optional, but tasty :).

It’s easy to under season the chicken since some of the seasoning will rub off on the lime slices/other pieces of chicken + the boiling chicken stock underneath the meat might take some of the salt off, so when you slice the chicken up to use it, taste it and add salt if needed

Total recipe time does not include time that the Instant Pot takes to come to pressure.