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Instant Pot Sweet Chili Lime Chicken Tacos

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

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, 1/2 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.

Instant Pot Sweet Chili Lime Chicken Tacos

Instant Pot Sweet Chili Lime Chicken Tacos

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes

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!

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

  1. Place two Chicken Breasts in the Instant Pot, and sprinkle Garlic Salt, and pepper on chicken.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the Chicken Breasts to a plate, and let cool for 5 minutes. Shred chicken, and wrap in foil to keep warm.

SHELLS

  1. 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.
  2. Spray with Spray Olive oil, and bake for 7 minutes at 350 degrees. Remove from oven, and serve.

GUACAMOLE

  1. Make the Guacamole: Scoop out 4 Avocado's and chop in small pieces. Smash with a fork, but leave chunky.
  2. Chop 1 small red Onion, and mix with Avocado's. Add 1 teaspoon of minced garlic, 1 chopped tomato, the juice from 1 lime, 1/2 teaspoon of coarse ground Himalayan salt, and black pepper to taste.
  3. Mix all together in a bowl, and serve.

RE-FRIED BEANS

  1. 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.
  2. 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.
  3. Mash beans with a potato masher, and top with Shredded Cheddar cheese.
  4. Bake for 15 minutes at 350 degrees, or until cheese is melted, bubbly and golden brown.

PREPARE TOPPINGS

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

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