Instant Pot Cilantro Lime Chicken Sliders

Instant Pot Cilantro Lime Chicken Sliders–tender shredded chicken with lime and cilantro flavors served on a mini bun or roll. An easy recipe made with frozen chicken in minutes. 

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Get the SLOW COOKER Cilantro Lime Chicken Sliders recipe here

Instant Pot Cilantro Lime Chicken Sliders

When I told my husband what I was making he was skeptical and took an unseasoned portion of chicken for himself to smother in barbecue sauce. Then I let him have a bite of the finished product and he was surprised, “whoa! this is really good!” I told you it’d be good. Why did you even doubt me?

Basically this is a light chicken salad sandwich with mexican flare. You can serve the chicken cold or hot, it’s up to you. I served mine warm. If you’re axing carbs from your diet you can serve this chicken as a lettuce wrap or serve it with an avocado. If you freely eat carbs serve the chicken on a bun, roll or wrapped in a tortilla.

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What Pressure Cooker Did You Use?

To make Instant Pot Cilantro Lime Chicken Sliders I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

Instant Pot Cilantro Lime Chicken Sliders

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• Author: Karen Petersen
• Prep Time: 10 minutes
• Cook Time: 12 minutes (plus 5 minute NPR)
• Total Time: 22 minutes
• Yield: 4-6 servings 1x

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Description

Tender shredded chicken with lime and cilantro flavors served on a mini bun or roll. An easy recipe made with frozen chicken in minutes. 

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Scale 1x2x3x

Ingredients

• 2 (about 1 1/2 pounds) boneless skinless chicken breasts (frozen is fine)
• 1 cup chicken broth
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 1/2 Tbsp lime juice
• 3 Tbsp mayonnaise
• 4 Tbsp chopped fresh cilantro
• Salt and pepper
• Optional for serving: slider buns, rolls, tortillas, lettuce leaves

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Instructions

1. Place chicken in bottom of Instant Pot. Pour broth over chicken.
2. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes on high pressure. Once the time is up let the pot count up to 5 minutes (display will read L0:05) and then move the valve to venting.
3. Use tongs to place the chicken on a cutting board. Shred the chicken (I use these*) and place it in a bowl.
4. Stir the garlic powder, cumin, chili powder, lime juice, mayonnaise and cilantro into the bowl. Coat the chicken with the mixture.
5. Taste the chicken and then add additional salt and pepper to taste, as needed.
6. Serve chicken as desired.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

To make gluten free: Just check your broth to be sure it does not contain gluten. Can be served on corn tortillas, GF bread, or Chick-fil-A sells gluten-free buns for $1 and they are so moist and yummy!

• Category: Chicken
• Method: Instant Pot
• Cuisine: Mexican

Nutrition

• Serving Size: 1/4 of recipe (just chicken)
• Calories: 273
• Sugar: 0 g
• Sodium: 145 mg
• Fat: 12 g
• Carbohydrates: 1 g
• Protein: 38 g

Keywords: chicken, frozen chicken

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.