Ingredients
- 1 1/2 pounds skinless boneless chicken breast (approximately 4)
- 1 cup chicken broth
- 1/3 cup key lime juice
- 1/2 onion; cut into half rounds
- 1 tablespoon minced garlic
- 1 package taco seasoning
- Corn or Flour Tortillas
Instructions
- Into the Instant Pot, place onion, garlic, chicken broth, key lime juice, and chicken. Sprinkle taco mix on top of chicken.
- Place the lid onto the instant pot. Turn the valve to the sealed position. Press "Poultry" Button and cook for 18 minutes if frozen and 15 minutes for thawed chicken. Once the instant pot stops counting, allow to naturally depressurize for 5 minutes, then release the pressure by opening the valve.
- Once done, release pressure and shred chicken with two forks. Replace chicken back to Instant Pot and serve.
Nutrition
Notes
Pro Tips for the Best Key Lime Chicken Tacos
- Don't drain the broth: This is the number one mistake. The broth is flavor — shred the chicken right back into it and let it absorb for a few minutes before serving.
- Shred hot, not cold: Chicken is significantly easier to shred when it's just out of the pot. Cold chicken fights back. I shred it immediately after transferring to the cutting board, even before it stops steaming.
- Account for chicken size: Smaller breasts (3 to 4 oz) can go a couple minutes shorter. Larger breasts (8 to 10 oz) need 2 to 3 extra minutes. When in doubt, err toward more time — overcooked chicken in a braise still shreds fine, undercooked chicken is a problem.
- Char the tortillas: I said it in the tip box and I'll say it again. A charred corn tortilla and a plain corn tortilla are two completely different eating experiences. Thirty seconds per side over a gas flame or in a dry cast iron pan. It matters.
- Use key lime juice if you can find it: Regular lime works, but key lime has a floral tartness that's noticeably different. Nellie and Joe's bottled key lime juice is in most grocery stores near the cocktail mixers.
- Make extra for meal prep: This chicken stores and reheats beautifully. A double batch on Sunday gives you taco bowls, lunch wraps, and quesadilla filling all week.