Instant Pot Chipotle Lime Chicken

Instant Pot chipotle lime chicken is sweet, smoky and spicy, and ready in under 30 minutes! Perfect for tacos, wraps, or just served on their own.

The Instant Pot is such a great way to cook perfectly juicy chicken breasts! We love making honey sesame chicken, or spicy Thai chicken curry in the Instant Pot. When it comes to tacos, this Instant Pot chipotle chicken recipe is a total winner.

When you need something easy, but flavorful, chipotle chicken is always a great choice. Sweet, savory, smoky and a little bit spicy, it goes great in tacos, on pizza or in wraps. The sauce is perfect to add flavors to any veggies you serve with it!

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Recipe video

Watch the video below to see exactly how I prepped chipotle chicken in the Instant Pot. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Ingredient notes

• chicken- as written, this recipe uses boneless skinless chicken breasts. You can swap for boneless chicken thighs, but will need to increase the cook time to 10 minutes.
• honey- balances out the smoky/spicy/lime flavors in this sauce; also provides liquid to help the pot to come to pressure. Swap for maple syrup; other sweeteners have not been tested
• chipotle + adobo- the adobo sauce is what comes in the can of chipotle peppers; it adds smokiness to the sauce without being too spicy. For spice, we add one chipotle pepper; feel free to up the ante if you love spicy food!
• lime- the sourness of the lime juice adds just the right flavor to the sauce. Use fresh or bottled.

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Step by step directions

1. Combine ingredients- In the stainless steel insert of your Instant Pot, stir together the honey, stock, salt, garlic, lime juice, adobo sauce and chipotle pepper. Add your chicken breasts, and turn to coat in the sauce.

2. Cook- Put the lid on the Instant Pot and set the steam release handle to the 'sealing' position. Pressure cook on high pressure for 8 minutes. When the Instant Pot completes its cooking cycle, perform a quick pressure release: carefully turn the steam release handle to the 'venting' position.

When doing a quick pressure release- Be careful you keep your face, hands and arms away from the valve, and make sure your Instant Pot is not under a cabinet.

3. Thicken- Remove the lid from your Instant Pot, and transfer chicken to a cutting board to rest (check it has reached 165°F before removing). Select the 'sauté' function of the pot, and stir together a slurry of cornstarch with water. Add the slurry to the pot, and stir with a spatula.

Simmer the sauce for 1-2 minutes, until bubbly and thickened. Use oven mitts to remove the stainless steel insert from the Instant Pot so the sauce doesn't over-reduce.

4. Toss chicken with sauce- Once the chicken has rested for 5 minutes, slice it against the grain into strips or cubes. Return it to the pot and toss in the sauce. Enjoy!

FAQ

How to serve it

• tacos- top with slaw and sour cream
• taco salad- serve over romaine lettuce with tomatoes, tortilla strips, cilantro, lime wedges and your favorite taco salad toppings
• wrap- serve in a tortilla with slaw, fresh tomatoes, and avocado
• pizza- add to a pizza crust with corn, fire roasted tomatoes, and red onions
• entrée- serve with cilantro lime rice and a side salad

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Meal prep & storage

Freezer Instant Pot Meals

A freezer Instant Pot meal is assembled ahead and frozen (before cooking). You simply need to remember to thaw the meal, then on cook day, just place it into the Instant Pot and get cooking, no measuring required! Great to prepare for elderly family members or expectant mamas.

1. Add all ingredients (except cornstarch/water slurry) to a sturdy freezer bag or reusable silicone bag (½ gallon). Squeeze out as much air as possible and freeze for up to 3 months.
2. Thaw 24 hours before you intend to cook.
3. Cook as directed in the recipe card.

make sure you label the bag with thawing and cooking directions

Reheat meals

This recipe works well as a 'cook ahead and reheat meal' as well.

1. After cooking through, allow to cool, then store in an air tight container.
2. Refrigerate for up to 4 days; freeze for up to 3 months.
3. Reheat in the microwave until steaming hot, or in a nonstick pan (use tongs to stir/turn the chicken as it heats).

food safety tip- do not reheat more than once!

More Instant Pot Chicken Recipes

• 7 Instant Pot Chicken Breast Recipes 
• Instant Pot Creamy Lemon Chicken Breast
• Instant Pot Chicken Breast in Creamy Sundried Tomato Sauce
• Instant Pot Thai Chicken Curry