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April 7, 2020

Instant Pot Garlic Lime Chicken

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Instant Pot Garlic Lime Chicken is a dump and go recipe with only 7 ingredients but lots of flavor. Make the chicken, sauce and rice all at the same time in the same pot.

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Related: SLOW COOKER Garlic Lime Chicken recipe

Instant Pot Garlic Lime Chicken

I’ve had garlic lime chicken on my site for maybe 10 years as a slow cooker recipe and decided to try it out in the Instant Pot. It was a match made in heaven and reminded me of Instant Pot adobo chicken a bit. I decided at the last minute to make pot-in-pot brown rice to cook alongside the chicken. The rice and chicken were both perfectly cooked using a 22 minute pressure cooking time.

Most of the time we serve the chicken and sauce over rice but if you want you can serve with some Asian noodles or some steamed broccoli or green beans.

For this particular recipe I really like bone-in chicken thighs. I remove the skin before adding it into the pot (a personal preference). Boneless skinless chicken thighs will also work very well. Another choice is chicken drumsticks. Personally I would not make this recipe with boneless, skinless chicken breasts as it will not be as moist and tender. However if you choose to make it with breasts I would cut the chicken breasts into the size of chicken tenderloins and use only a 5 minutes cooking time with a 5-10 minute natural pressure release (rice wouldn’t be able to be cooked at the same time using this shorter cooking time).

More Instant Pot Chicken Recipes…

Instant Pot Chicken Paprika

Instant Pot Chicken Spareribs

Instant Pot Dijon Chicken

Instant Pot Greek Chicken and Potatoes

Instant Pot Teriyaki Chicken

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Instant Pot Garlic Lime Chicken


★★★★★

4.2 from 5 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes (plus 5-10 minute NPR)
  • Total Time: 32 minutes
  • Yield: 4–8 servings 1x
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Description

A dump and go recipe with only 7 ingredients but lots of flavor. Make the chicken, sauce and rice all at the same time in the same pot. 


Ingredients

Scale
  • 8 bone-in chicken thighs, skin removed
  • 1/2 cup low sodium soy sauce or tamari
  • 1/4 cup fresh lime juice
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp minced garlic
  • 1/2 tsp dry mustard
  • 1/2 tsp black pepper

Instructions

  1. Place chicken in the Instant Pot. 
  2. In a bowl whisk together the soy sauce, lime juice, Worcestershire, garlic, dry mustard and pepper. Pour the mixture over the chicken.
  3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. (For pot in pot rice see note below)
  4. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. 
  5. Place chicken pieces on a platter. Turn Instant Pot to saute mode. Let the sauce simmer and reduce for 5 minutes to intensify flavors (I didn’t stir, I just set a timer and walked away). Turn off saute mode. Add chicken back in with the sauce and stir to coat the chicken in the sauce. 
  6. Serve chicken and sauce with rice, noodles or broccoli.

Notes

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

For gluten free option use tamari instead of soy sauce. Make sure Worcestershire sauce is labeled gluten free.

To make pot in pot rice: Add 2 cups brown rice and 2.5 water to a pan that fits inside your Instant Pot. I used this one with a lid. Then place the pan on a trivet and lower it on top of the chicken. For white rice use 2 cups rice and 3 cups water. For jasmine rice use 2 cups rinsed rice and 2 cups water. If your pan doesn’t have a lid use foil.

  • Category: Chicken
  • Method: Instant Pot

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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.

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26 Comments Filed Under: All Recipes, Asian, Can Be Gluten Free, Chicken, Dump and Go, Instant Pot, Rice, Summer

Recommendations

Comments

  1. Sharon says

    October 31, 2021 at 3:13 pm

    It was excellent. I used the bottled minced garlic to make it even quicker. Used white rice (am about out of the brown) and cooked for 15 minutes. Added about a tsp. of salt to the rice/water mixture before cooking.

    ★★★★★

    Reply
    • Karen says

      November 2, 2021 at 12:58 pm

      Awesome! Thanks for the 5 stars!

      Reply
  2. Carol K says

    July 9, 2021 at 4:17 pm

    Have you ever made this with lemon juice instead of the lime juice?

    Reply
    • Karen says

      July 10, 2021 at 3:04 pm

      No, I haven’t…you could give it a shot

      Reply
  3. Sara A says

    December 8, 2020 at 9:43 am

    Love, love, love this recipe! I used Braggs Liquid Aminos (soy sauce alternative) instead of the soy sauce because I like the taste better of Braggs. I also used boneless thighs and kept the cooking time the same and the meat was perfect. I did not concentrate the liquid because I was afraid that it would taste too salty, and the juices added to the rice was amazing.

    ★★★★★

    Reply
    • Sara A says

      December 8, 2020 at 9:48 am

      I did not make the rice at the same time.

      ★★★★★

      Reply
    • Karen says

      December 8, 2020 at 10:53 am

      I’ll have to try Braggs! I have never heard of it. Thanks for the tip!

      Reply
  4. Dave Brim says

    April 11, 2020 at 5:14 am

    Any suggestions on how to alter the recipe for chicken breasts. The idea of garlic and lime sounds amazing to me. Thanks so much for the great recipes!

    ★★

    Reply
    • Karen says

      April 13, 2020 at 12:50 pm

      Personally I would not make this recipe with boneless, skinless chicken breasts as it will not be as moist and tender. However if you choose to make it with breasts I would cut the chicken breasts into the size of chicken tenderloins and use only a 5 minutes cooking time with a 5-10 minute natural pressure release (rice wouldn’t be able to be cooked at the same time using this shorter cooking time).

      Reply
  5. Lois says

    April 10, 2020 at 6:56 pm

    I recently purchased a 3 quart pot but haven’t used it yet. Can I adapt your recipes by half? Your recipes are a winner with my sister-in-law.

    Reply
    • Karen says

      April 13, 2020 at 12:52 pm

      Hi Lois, I recommend this video! https://youtu.be/qXV2R__PzsM

      Reply
  6. MYRONE RIDLEY says

    April 8, 2020 at 12:08 pm

    I’m very interested in trying this recipe but I don’t have a instant pot, can I use a pressure cooker for this recipe. Is any special precautions or procedures I need to follow or cooking times would change?

    Reply
    • Karen says

      April 8, 2020 at 12:57 pm

      Hi do you mean an electric pressure cooker or a stove pressure cooker? If it’s an electric pressure cooker you can follow my directions exactly. If it’s a stove top pressure cooker I’m not exactly sure because I have never used one of those!

      Reply
  7. Annette Baldwin says

    April 8, 2020 at 12:49 am

    Do you think this would work with boneless, skinless chicken breast? How would the cook time change if they were cut into thigh sized pieces?

    Reply
    • Amy says

      April 8, 2020 at 5:36 am

      The answer to this is already written above the actual recipe… she says you can use Breast but you should cut them up to be the size of a tenderloin and cut the Cooking time..

      Reply
    • Karen says

      April 8, 2020 at 7:30 am

      Personally I would not make this recipe with boneless, skinless chicken breasts as it will not be as moist and tender. However if you choose to make it with breasts I would cut the chicken breasts into the size of chicken tenderloins and use only a 5 minutes cooking time with a 5-10 minute natural pressure release (rice wouldn’t be able to be cooked at the same time using this shorter cooking time).

      Reply
    • Sara A says

      December 8, 2020 at 9:46 am

      I used boneless thighs because that was what I had. I kept the instructions the same and the meat was perfect.

      Reply
  8. James Johnson says

    April 7, 2020 at 8:00 pm

    Frankly, I can’t rate the recipe yet… Just trying to subscribe being and issue. It’s telling me my email add doesn’t exist. Funny I have had it for 15-18 year’s.

    ★★★★

    Reply
    • Karen says

      April 8, 2020 at 7:31 am

      Do you want me to add you to the list?

      Reply
  9. Linda Fundytus says

    April 7, 2020 at 1:40 pm

    Hi Karen-I was wondering about the little amount of liquid in this recipe. It looks sooooo yummy but Im imagining the ‘burn’ feature coming on as there does not seem to be even a cup total of liquid in there.? Thank you.

    Reply
    • Karen says

      April 7, 2020 at 3:43 pm

      The chicken puts off a bunch of liquid so it comes to pressure 🙂

      Reply
  10. Jamie says

    April 7, 2020 at 12:52 pm

    What would the cooking time be for frozen boneless, skinless thighs?

    Reply
    • Karen says

      April 7, 2020 at 1:30 pm

      I’d do 18 minutes.

      Reply
      • Jamie says

        April 7, 2020 at 3:06 pm

        Thank you!

        Reply
  11. Alisha says

    April 7, 2020 at 12:29 pm

    This sounds interesting and tasty but the cook time seems very long. It’s almost 3 times longer than what I’ve seen recommended for fresh bone-in skinless chicken thighs (usually rec around 8 minutes, which I works for me cooking bone-in thighs weekly), and about 2 times longer than the actual IP website recommends, but they make no distinction for skin on or off. Is it just excessively long due to adding the option of cooking brown rice?
    Anyways, thanks for the interesting recipe!

    Reply
    • Karen says

      April 7, 2020 at 1:30 pm

      I did put it in a little longer because of the brown rice. If not making brown rice you could easily go lower times like you mentioned.

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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