Cilantro Lime Chicken Tacos {Gluten Free, Paleo, Instant Pot}

Let’s taco-bout how awesome this recipe is.

 Throw a couple delicious flavors and some chicken in the Instant Pot, turn it on, make your slaw, shred the meat, and DONE. Tacos in under 20 minutes. This recipe feeds 3 – 5, but you can easily double or triple it and feed a big group. It’s a perfect, healthy, delicious Cinco de Mayo party snack!

Feel free to customize the recipe to your liking as well. Cilantro hater? Leave it out. Low carb? Use a lettuce wrap. Love spicy? Add some chilis. Have fun with it. It’s HARD to mess up!

As for the slaw, I love how simple, crunchy, and creamy it is. It adds a nice & refreshing crunch. If you’re dairy free, leave out the Yogurt! Splash some olive oil and red wine vinegar and make a tangy slaw. Would be equally delicious. Or if you are *really* lazy (no judgement, this is a lazy person’s recipe), just put some plain, raw cabbage!

If you’ve been reading my Blog or following me on Instagram for a while, you probably realize that I tend to post sweet recipes and desserts (like my recent Blueberry Lemon Breakfast Bread {Gluten Free, Refined Sugar Free}, Chocolate Chip Cookie Skillet {Gluten Free, Refined Sugar Free}, or The Healthiest Fluffiest Blueberry Pancakes {Gluten Free, Sugar Free}).  BUTTTT, with the help of my Instant Pot, I’ve discovered a new found love for making more savory recipes and soups. Specifically chicken. I NEVER liked cooking chicken before I discovered the Instant Pot. Soooo.. look out for more savory Instant Pot recipes coming your way!

Cilantro Lime Chicken Tacos
By The Granola Diaries

For the chicken:

• 2 chicken breasts (about 1.2 – 1.5 lbs)
• 2 Tbsp olive oil (or another neutral oil)
• 1/2 Tbsp minced garlic
• 1 small white onion, cut into small pieces
• 1 – 2 limes, juice and zest
• Handful of cilantro
• 1 C water or stock/broth
• Salt and pepper, to taste
• Optional: chill flakes or cayenne, if you like some heat

For the slaw:

• 1/2 head green cabbage (or red cabbage)
• 2 – 3 big spoonfuls Greek Yogurt (see Paleo/dairy-free option in blog post)
• Juice of half a lime
• Salt and pepper, to taste

For serving and topping (all optional):

• Corn or flour tortillas, or lettuce wraps
• Avocado
• Diced red pepper
• Diced red onion
• Anything else you desire!

Directions (READ THROUGH EVERYTHING BEFORE STARTING):

1. Make the chicken in the Instant Pot. Add everything to the Instant Pot EXCEPT the chicken (oil, garlic, lime zest and juice, cilantro, salt, pepper, chilli/cayenne), and saute for a couple minutes until fragrant. Turn off saute. Next, add 1 Cup water or stock and the chicken breast. Close the lid and cook on manual for 10 minutes, make sure your valve is set to “sealing”.
2. While chicken cooks, make your slaw! Cut up cabbage into thin slices. Add Greek yogurt, salt, pepper, and lime juice, and give everything a good mix. Taste and adjust salt and pepper.
3. When chicken is done, let slow release for 5 minutes and then quick release.  Remove breasts and shred with 2 forks; the chicken should be so tender this should take little effort. Put everything back into the Instant Pot with an extra handful of cilantro, another squirt of lime, and combine in the sauce/juice.
4. Serve chicken + slaw over corn or flour tortillas, lettuce wraps, or in a taco/burrito-bowl! Top with avocado, red pepper, onion, and anything else you heart desires!
5. Happpppy Cinco de Mayo! Tag me @thegranoladiaries on Instagram and Facebook if you make these!