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    Home » Recipes » Instant Pot

    Instant Pot Sweet Chili Lime Chicken Tacos

    Published: Nov 3, 2020 · Modified: Jun 14, 2023 by Alison · This post may contain affiliate links ·

    Jump to Recipe

    These Instant Pot Sweet Chili Lime Chicken Tacos are perfect for your next taco night as they are bursting with flavors of sweet chili and lime, topped with all your favorite taco toppings and done in 30 minutes!

    Instant Pot Sweet Chili Lime Chicken Tacos

    These chicken tacos are so good, you’ll fall in love with this recipe. It’s simple to make, and stunning to serve. This would be a wonderful way for your family, or guests to build their own tacos, and have a great time, while eating a delicious and healthy meal. You can assemble all the sides or toppings on a large wooden board, and have a colorful dinner, without all the fuss. Keep this one in your favorites!

    how to make Instant Pot Sweet Chili Lime Chicken Tacos

    Easy Chicken Tacos Recipe

    I couldn’t believe how easy these sweet chili lime chicken tacos were to make. All the flavors and toppings came together so nicely and ended up being a hit in our house. A few tips about these chicken tacos are that the ingredient amounts are only enough to serve 4 people. If you plan on serving a larger crowd make sure to double or triple the recipe depending on how many people you are serving. Also, fresh ingredients tastes best for this recipe.

    Sweet chili lime chicken tacos

    A few variations for this recipe is that you can also add pineapple salsa to the tops of the tacos for more flavor. And you can make them lower in carbs by using a low carb tortilla. Rice, salad, veggies and a margarita go great with this recipe too! Enjoy!

    More Taco Night Recipes

    • Homemade Taco Seasoning
    • Southwest Shrimp Tacos
    • Instant Pot Sous Vide Tequila Lime Chicken Fajitas
    • Skinny Margarita

    Tacos Ingredients

    Serves 4

    2 large Organic chicken breasts
    3 – 4 limes
    Olive Oil
    1 bottle of Sweet Chili Sauce
    2 cups of Chicken Broth
    Garlic salt – to taste
    Pepper – to taste
    1 package of Mini flour Tortilla shells
    Spray Olive Oil

    Taco Toppings

    1 package of Shredded Colby Jack Cheese
    1 Red onion – finely chopped
    1 package of Cherry Tomatoes
    1 small head of Iceberg Lettuce – Chiffonade
    Sweet Chili Sauce
    Guacamole – See recipe below for ingredients
    Re-fried beans – See recipe below for ingredients
    5 to 6 Avocado’s – 2 sliced – 4 for Guacamole
    Jalapeno’s
    Cilantro – chopped fine

    How to Make Instant Pot Chicken Tacos

    Place two Chicken Breasts in the Instant Pot, and sprinkle Garlic Salt, and pepper on chicken.

    Drizzle with Olive oil, and slice half of a lime, and place in the Instant Pot. Squeeze the juice from the other half of the lime onto the chicken.

    Add 2 cups of Chicken broth, and place the lid on the Instant Pot. Make sure the Pressure valve is set to ‘SEALING’, and press the Poultry button, and set the time for 15 minutes.

    When the Chicken is finished cooking, turn the pressure valve to ‘VENTING’ to make sure all the pressure has been released. Check to make sure the Float Valve has dropped down, and then open the lid.

    Remove the Chicken Breasts to a plate, and let cool for 5 minutes. Shred chicken, and wrap in foil to keep warm.

    SHELLS

    While the chicken is cooking, turn over a muffin tin, and place the Taco shells between the muffin tin rows, forming a small taco shell. Spray with Spray Olive oil, and bake for 7 minutes at 350 degrees. Remove from oven, and serve.

    chili lime chicken tacos

    GUACAMOLE

    Make the Guacamole: Scoop out 4 Avocado’s and chop in small pieces. Smash with a fork, but leave chunky. Chop 1 small red Onion, and mix with Avocado’s. Add 1 teaspoon of minced garlic, 1 chopped tomato, the juice from 1 lime, ½ teaspoon of coarse ground Himalayan salt, and black pepper to taste. Mix all together in a bowl, and serve.

     

    RE-FRIED BEANS

    Open 1 can of Pinto beans, and add 1 Tablespoon of chopped Onion, and 1 Tablespoon of chopped Bacon. Stir well, and sprinkle with Garlic salt. Add 1 Tablespoon of Taco sauce, and 1 Teaspoon of brown sugar. Stir, and bring to a boil. Turn off heat, and spoon beans into an oven safe dish. Mash beans with a potato masher, and top with Shredded Cheddar cheese. Bake for 15 minutes at 350 degrees, or until cheese is melted, bubbly and golden brown.

    PREPARE TOPPINGS

    Chop or slice, the red onion, Cherry tomatoes, Lettuce, Avocado’s, Jalapeno’s, and Cilantro. Place in small dishes or serve on a board.

    Recipe

    Instant Pot Sweet Chili Lime Chicken Tacos

    EverydayShortcuts.com
    These Instant Pot Sweet Chili Lime Chicken Tacos are perfect for your next taco night as they bursting with flavors of sweet chili and lime, topped with all your favorite taco toppings and done in 30 minutes!
    No ratings yet
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    Print Recipe
    Prep Time 5 minutes mins
    Cook Time 22 minutes mins
    Total Time 27 minutes mins
    Course Instant Pot
    Cuisine American

    Ingredients
      

    Tacos Ingredients

    • 2 large Organic chicken breasts
    • 3 - 4 limes
    • Olive Oil
    • 1 bottle of Sweet Chili Sauce
    • 2 cups of Chicken Broth
    • Garlic salt - to taste
    • Pepper - to taste
    • 1 package of Mini flour Tortilla shells
    • Spray Olive Oil

    Taco Toppings

    • 1 package of Shredded Colby Jack Cheese
    • 1 Red onion - finely chopped
    • 1 package of Cherry Tomatoes
    • 1 small head of Iceberg Lettuce - Chiffonade
    • Sweet Chili Sauce
    • Guacamole - See recipe below for ingredients
    • Re-fried beans - See recipe below for ingredients
    • 5 to 6 Avocado's - 2 sliced - 4 for Guacamole
    • Jalapeno's
    • Cilantro - chopped fine

    Instructions
     

    How to Make Instant Pot Chicken Tacos

    • Place two Chicken Breasts in the Instant Pot, and sprinkle Garlic Salt, and pepper on chicken.
    • Drizzle with Olive oil, and slice half of a lime, and place in the Instant Pot. Squeeze the juice from the other half of the lime onto the chicken.
    • Add 2 cups of Chicken broth, and place the lid on the Instant Pot. Make sure the Pressure valve is set to 'SEALING', and press the Poultry button, and set the time for 15 minutes.
    • When the Chicken is finished cooking, turn the pressure valve to 'VENTING' to make sure all the pressure has been released. Check to make sure the Float Valve has dropped down, and then open the lid.
    • Remove the Chicken Breasts to a plate, and let cool for 5 minutes. Shred chicken, and wrap in foil to keep warm.

    SHELLS

    • While the chicken is cooking, turn over a muffin tin, and place the Taco shells between the muffin tin rows, forming a small taco shell.
    • Spray with Spray Olive oil, and bake for 7 minutes at 350 degrees. Remove from oven, and serve.

    GUACAMOLE

    • Make the Guacamole: Scoop out 4 Avocado's and chop in small pieces. Smash with a fork, but leave chunky.
    • Chop 1 small red Onion, and mix with Avocado's. Add 1 teaspoon of minced garlic, 1 chopped tomato, the juice from 1 lime, ½ teaspoon of coarse ground Himalayan salt, and black pepper to taste.
    • Mix all together in a bowl, and serve.

    RE-FRIED BEANS

    • Open 1 can of Pinto beans, and add 1 Tablespoon of chopped Onion, and 1 Tablespoon of chopped Bacon. Stir well, and sprinkle with Garlic salt.
    • Add 1 Tablespoon of Taco sauce, and 1 Teaspoon of brown sugar. Stir, and bring to a boil. Turn off heat, and spoon beans into an oven safe dish.
    • Mash beans with a potato masher, and top with Shredded Cheddar cheese.
    • Bake for 15 minutes at 350 degrees, or until cheese is melted, bubbly and golden brown.

    PREPARE TOPPINGS

    • Chop or slice, the red onion, Cherry tomatoes, Lettuce, Avocado's, Jalapeno's, and Cilantro.
    • Place in small dishes or serve on a board.

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Tag @everydayshortcuts or use #everydayshortcuts on Facebook, TikTok or Instagram to let us know!

    More Instant Pot

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    • Instant Pot Apple Pie Filling
    • Instant Pot Cranberry Sauce
    • Instant Pot Weight Watchers Chicken Taco Soup
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    Alison is a wife and mother of three who embraces the simple life, finding joy in easy recipes, DIY projects, life hacks, and her passion for travel. Learn more about me!

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    Welcome to Everyday Shortcuts, where I share delicious and simple recipes that anyone can cook, practical household tips and clever shortcuts to help simplify your everyday life. 

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