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Instant Pot Chili Lime Chicken Tacos

three tacos with chicken and peach salsa next to a bowl of beans and cilantro
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5 from 2 reviews

Taco Night has never looked so good!  Chili Lime Tacos for everyone!

Ingredients

Scale

For the Chicken

  • 2 pounds chicken tenders or boneless, skinless chicken breast cut into 3 strips each
  • Zest and juice of 2 limes
  • 1 teaspoon liquid smoke
  • 1 teaspoon honey
  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne – optional for more heat

For the Peach Salsa

  • 1 small peach (or mango), diced
  • 2 fresh tomatoes, diced
  • 1 jalapeno, ribs and seeds removed, diced
  • ½ small onion, diced
  • ½ cup cilantro, minced
  • juice of 1 lime
  • ½ – 1 teaspoon kosher salt

For assembling the taco

  • Corn or wheat tortillas, warmed (see notes)
  • sour cream or plain yogurt
  • Cilantro Lime White Beans (see note), warmed
  • Chopped fresh cilantro
  • Optional: crumbled cotija or queso fresco cheese
  • Lime wedges

Instructions

  1. Place chicken in the pressure cooker pot in a single layer as much as possible. 
  2. In a small bowl, whisk together lime juice and zest, liquid smoke, honey, chili powder, cumin, salt, onion powder, garlic powder, and cayenne (if using).  Pour over chicken.
  3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 6 minutes.
  4. While the chicken is cooking, prepare Peach Salsa by tossing all of the ingredients together in a bowl.  Taste and add extra lime juice or salt if needed.
  5. When pressure cooking is complete, turn off the cooker and use a natural release.  May also manually release pressure after 10 minutes if in a hurry.
  6. Remove chicken to a plate and shred.  
  7. Return chicken to pot and stir so it can soak up the extra juices.
  8. To serve, put a smear of sour cream down the center of a tortilla.  Top with beans then chicken.  Add a big scoop of Peach Salsa and a sprinkle of cotija cheese and cilantro.

Notes

  • This is my favorite way to warm tortillas: Wrap a stack of 10 tortillas in foil and set them in a 300°F oven for about 5 minutes.  If you have a gas stove, heat and blister the tortillas directly over the flame for a few seconds on each side.  
  • Mangoes can be substituted for peaches in the salsa.  Canned peaches also work in a pinch.
  • I love these Instant Pot Cilantro Lime Beans.  If you’d like to use canned beans, just rinse, place them in a bowl, add the juice of a lime, a handful of chopped cilantro, and a pinch of salt and stir.
  • Nutrition facts are for the chicken.  Facts will vary depending on how you serve the meat.

Find it online: https://instafreshmeals.com/instant-pot-chili-lime-chicken-tacos/