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Katie's Cucina » Recipes » Chicken

Instant Pot Sriracha and Lime Chicken Tacos

Published: Aug 20, 2019 · Modified: Apr 17, 2022 by Katie · This post may contain affiliate links

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Thank you Litehouse for sponsoring today’s recipe. As always, all opinions are my own.

Learn how easy it is to make these spicy and crunch Instant Pot Sriracha and Lime Chicken Tacos. Perfect for taco Tuesday or any day of the week!

3 plated shredded chicken tacos served with lime. Title text.

As you know I love my Instant Pot and fully embraced the craze a few years back. I’m happy to report that I consistently use my Instant Pot at least 2-3 times a week. I’ve developed a number of recipes to simplify dinner time. Making tacos (or in this case the shredded chicken base) is always one of my go-to’s for dinner time. I love how you can “set it and forget it” while you work on other house chores while dinner cooks. Very minimal prep too—which is always a win-win in my book. I think you’re going to love my Instant Pot Sriracha and Lime Chicken Tacos recipe. A new way to amp up Taco Tuesday!

3 shredded chicken tacos served with lime on yellow pate next to blurred cilantro.

How do you shred chicken quickly?

Pro tip: I love to use my stand mixer to shred chicken. I use the paddle attachment to the stand mixer, place the chicken in the bowl, and turn the mixer on the lowest setting. You will want to gradually increase the speed to medium over the course of 10-15 seconds. Shredding chicken with this method takes about 30 seconds total and is well worth dirtying up another dish!

3 shredded chicken tacos served with lime on yellow in front of instant pot and fresh limes.

How do you make Instant Pot Sriracha and Lime Chicken Tacos?

To make these tacos it’s simple. First you place boneless skinless chicken breast in the Instant Pot. Pour on some of the Litehouse® Sriracha Lime Dressing & Marinade with a little water, and seal the pressure cooker! Once the chicken is done, I shred it. ((see tip above on how easy it is to shred chicken, and quickly, at that!))

Once the chicken is shredded, I like the chicken to rest back into the marinade it cooked in. This helps to keep the meat warm and moist. Before you’re ready to serve, I like to toss it with additional Litehouse® Sriracha Lime Dressing & Marinade.

Top view of 3 plated shredded chicken tacos next to bottle of Litehouse Sriracha Lime Dressing.

Once your ready to make tacos start an assembly line! My husband likes to take it a step further with these tacos and toss the cabbage/carrot mix with the marinade as well. You can use a bagged shredded cabbage mix or even one of those prepared salad mixes that has the cabbage/carrot/kale/romaine blend. It adds multiple depths of crunch and flavor to the taco.

For these tacos to balance out the flavor I also like to use whole wheat tortillas. No one in my family complained either. They were too distracted by the sweet and spicy flavor profile to know they were eating whole wheat flour tortillas. If you have a gluten allergy you can always sub for corn tortillas.

top view 3 shredded chicken tacos served with lime on yellow pate next to cilantro and cheese.

We finished the tacos off with a teaspoon of Litehouse® Simply Artisan Feta Cheese Crumbles to balance the tacos with a bit of a tang. As well as some fresh minced cilantro and a squeeze of lime. These tacos can stand alone on their own or you can pair it with rice and ranchero beans or even Mexican Street Corn Salad. If you want to spice up your next taco dinner, I hope you’ll give this recipe for Sriracha Lime Chicken Tacos a try!

3 flour tortilla tacos filled with shredded chicken, cheese, and herbs surrounded by limes and cilantro.

Instant Pot Sriracha and Lime Chicken Tacos

Learn how easy it is to make these spicy and crunch Instant Pot Sriracha and Lime Chicken Tacos. Perfect for taco Tuesday or any day of the week!
5 from 1 vote
Print Pin Rate
Course: Instant Pot, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 Servings
Calories: 269kcal
Author: Katie

Ingredients

  • 2 chicken breast 1 pound in weight
  • ½ cup Litehouse® Sriracha Lime Dressing & Marinade Divided
  • ¼ cup water
  • 8 whole wheat tortillas
  • 2 cups shredded cabbage & carrot mix divided
  • 3 tablespoons Litehouse® Simply Artisan Feta Cheese Crumbles divided
  • 3 tablespoons fresh cilantro minced divided

Instructions

  • Grab the fullElectric Pressure Cooker Lime and Sriracha Chicken Tacos Recipe at the Living Litehouse blog.

Notes

The key to tender meat in the Instant Pot is the natural release! Quick release makes meat tough, especially chicken, so patiently wait for your dinner.

Nutrition

Calories: 269kcal | Carbohydrates: 25g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 523mg | Potassium: 251mg | Fiber: 4g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
« Instant Pot Pork Chops with Apples
Instant Pot Turkey Tenderloin with Mushroom Gravy »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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