Main Courses/ Whole30

The Best Quick & Easy Chili Lime Chicken – Instant Pot

July 17, 2019 (Last Updated: July 23, 2019)
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Chili Lime Chicken: Moist, tender, and bursting with flavor. Chili Lime Chicken is savory and sweet with a little bit of heat. It is perfect for salads, burritos, tacos, pasta, and more.

Having a delicious protein on hand for quick dinners is a necessity for anyone trying to eat healthy. Chili Lime Chicken is a favorite at our house because it is quick, easy, & delicious. It is Paleo, Keto, and perfect for a Whole30.

A white bowl of diced chicken and onions with chili lime seasoning with a red cloth napkin and a fork on a gray wooden background with a bottle of Tajin seasoning.

The fastest way to make chili Lime chicken is in an Instant Pot. It is hands-free and you are always guaranteed perfect chicken.

A white bowl of diced chicken and onions with chili lime seasoning with a red cloth napkin on a gray wooden background with a bottle of Tajin seasoning.

Don’t Have an Instant Pot?

Don’t worry if you do not have an Instant Pot – you can make this chicken in your oven or slow-cooker.

Bake at 375°F for 20-25 minutes or cook in your slow cooker on low for 4 – 6 hours.

How Do You Make Chili Lime Chicken in an Instant Pot?

Chili lime chicken is so easy to make. If you have never made chicken in an Instant Pot, read this post for some more tips.

Place your chicken on a plate or in a bowl and coat completely with Tajin Seasoning. Add a sprinkle of salt on each breast. Flip your chicken over and repeat your seasoning on the other side.

Seasoned chicken in a white bowl, diced onions, and a bottle of Tajin seasoning on a marble countertop.

Cover the chicken and place in the refrigerator for 20- 30 minutes or if you are in a rush, cook right away.

Seasoned chicken in a white bowl, diced onions, and a bottle of Tajin seasoning on a marble countertop.

Begin heating up your Instant Pot by pressing the saute button. It will heat up quickly.

Add 1 or 2 tablespoons of olive oil and get that nice and hot. It won’t take long to heat up – a minute or less should do the trick as the instant pot is pretty thin.

Lay your chicken breasts in your Instant Pot and sear for 2-3 minutes.

Two chicken breasts cooking in oil in an Instant Pot.

Flip chicken and sear the other side. You are not trying to cook the chicken, just giving it a quick sear to seal in the moisture and get a nice crust on the outside.

Two chicken breasts cooking in oil in an Instant Pot.

Press your off button and add your onions.

An Instant Pot with chicken and diced onions with a Chili Lime Seasoning.

Put the lid on and make sure your vent is closed.

The vent of an Instant Pot closed for cooking.

This is what your vent on your Instant Pot should look like when it is closed for cooking.

Press your poultry button to start the cooking process and set the time to 14 minutes. It should take about 14 minutes to cook, but if you have a lot of chicken or your chicken is still a little frozen, increase the time by a few minutes. (Do not exceed 18 minutes.)

A finger pressing the Keep Warm/Off button on an Instant Pot and the screen reading Off in red.

When the time is up, turn your Instant Pot off and let the pressure reduce naturally. Open the lid only when you can open the vent and the pin has dropped.

The vent of an Instant Pot open for venting.

This is what your vent on your Instant Pot should look like when it is open for venting.

Cooked chicken breast with chili lime seasoning on a white cutting board.

Remove your chicken breasts and let it cool. Dice or shred and return to cooking liquids.

Diced chicken and onions with chili lime seasoning in a bowl.

Diced chicken and onions with chili lime seasoning.

Enjoy your chicken immediately or divide into portions to freeze for serving later. We like to do this to make sure we have a healthy protein to make lunches or quick dinners.

How Long Can You Keep Chili Lime Chicken?

A white bowl of diced chicken and onions with chili lime seasoning with a red cloth napkin on a gray wooden background.

Chili lime chicken must be refrigerated. Wait for it to cool and place along with cooking liquids in an airtight container. Enjoy within 3 – 4 days or freeze.

What Can Chili Lime Chicken be Used for?

A white bowl of diced chicken and onions with chili lime seasoning with a red cloth napkin and a fork on a gray wooden background.

Use your chili lime chicken for salads, burritos, pasta, enchiladas, casseroles, tacos – whatever your heart desires!

A white bowl of diced chicken and onions with chili lime seasoning with a red cloth napkin and a fork on a gray wooden background with a bottle of Tajin seasoning.

A white bowl of diced chicken and onions with chili lime seasoning with a red cloth napkin on a gray wooden background with a bottle of Tajin seasoning.

The Best Quick and Easy Chili Lime Chicken in an Instant Pot

Moist, tender, and bursting with flavor. Chili Lime Chicken is savory and sweet with a little bit of heat. It is perfect for salads, burritos, tacos, pasta, and more.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: instantpot, paleo, whole30
Prep Time: 20 minutes
Cook Time: 14 minutes
Resting Time (Natural Pressure Release): 5 minutes
Total Time: 39 minutes
Servings: 4
Calories: 371kcal
Cost: $8

Equipment

  • Instant Pot or Pressure Cooker

Ingredients

Instructions

  • Clean up your chicken (trim off extra fat/gristle).
  • Completely coat both sides of each breast with Tajin seasoning and a pinch of salt.
  • Let sit in the fridge for 20 - 30 minutes or use immediately.
  • Set your Instant Pot to the saute setting and let it heat for a minute or two. It will heat up very quickly.
  • Add 1 tbsp of olive oil and then lay your chicken breasts down in the Instant Pot.
  • Let sear for 2 - 3 minutes and then flip over. The idea is to sear the chicken on each side to keep in the moisture and get crispy, seasoned skin.
  • Once both sides are seared, turn off the Instant Pot.
  • Put the lid on the Instant Pot and close the vent.
  • Press the poultry button and cook for 14 minutes, increase the cooking time if you are using a lot of chicken or if your chicken is frozen.
  • When cooking is complete, let the pressure release naturally which should take 5 - 10 minutes and then open the vent. Remove the lid and remove your chicken.
  • Shred or dice the chicken and return to cooking liquid.
  • Use immediately or store in an air-tight container in the refrigerator once your chicken has cooled down.

Nutrition

Serving: 1shredded breast | Calories: 371kcal | Protein: 41g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 127mg | Sodium: 125mg | Potassium: 435mg | Vitamin A: 164IU | Calcium: 22mg | Iron: 1mg
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5 Comments

  • Reply
    Colleen | Bakes & Blunders
    July 18, 2019 at 3:02 pm


    Oh man! This looks crazy good. But I’m going to have to sneak the limes in because my son has decided that I’m deathly allergic to limes. (I’m not even a little.)

  • Reply
    Patrice Rutledge
    July 18, 2019 at 4:13 pm


    I haven’t used my instant pot lately, but this recipe has inspired me to get it out again. Love the chili lime combo! Thanks for all the extra tips too.

  • Reply
    Angela
    July 18, 2019 at 8:25 pm

    I love Tajin and my IP – wahoo for this!

  • Reply
    Erika
    July 18, 2019 at 9:43 pm


    This recipe looks great. I love my Instant Pot so much.

  • Reply
    Angela Greven | Mean Green Chef
    July 22, 2019 at 6:15 am

    IP is one of our most used tools in the kitchen, it really makes everything so quick and easy, not to mention delish! Looks yummy and perfect for a weeknight meal!

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