If you’re looking to whip out your shiny new instant pot, you’ll want an arsenal of recipes. So all month long we’re partnering with our favorite foodie friends to send new Instant Pot recipes your way!
Sara Wells’ Chili-Lime Chicken is a delicious protein for any meal.
Chili-Lime Chicken
2 pounds boneless, skinless chicken breasts
2 medium (or large) sized limes
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon kosher salt (use a little less is substituting table salt)
1/4 teaspoon black pepper
6 cloves garlic, finely minced or pressed
1/2 teaspoon liquid smoke
1. If chicken breasts are more than 1-inch thick, cut in half. Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings and liquid smoke over chicken and add garlic. Use clean hands to rub spice mixture all over all sides of chicken.
2. Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. (Or if you’re short on time, just do immediate steam release). Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.
3. Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.
Find more of Sara’s yummy recipes on her website, www.ourbestbites.com
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