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Instant Pot Garlic Lime Chicken

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4.3 from 6 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


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. 


  • 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


  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.


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