Craving a dinner that’s bursting with zesty, south-of-the-border flavor but short on time? Look no further! This Instant Pot Lime and Salsa Chicken is your new weeknight hero. Tender, juicy chicken is pressure-cooked in a vibrant lime and salsa sauce, then finished with melty cheese and fluffy cauliflower rice. It’s a complete, low-carb meal that comes together in just 35 minutes, making it perfect for busy evenings when you refuse to sacrifice taste.
Ingredients
• 2 large boneless, skinless chicken breasts (about 1 lb / 450g)
• ¼ cup (60ml) fresh lime juice
• ½ cup (56g) shredded Mexican cheese blend
• ½ teaspoon garlic powder
• 3 tablespoons (45ml) olive oil
• ½ cup (120g) tomato sauce
• ½ cup (125g) your favorite salsa
• 2 cups (200g) riced cauliflower, fresh or frozen
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Place the chicken breasts, lime juice, garlic powder, olive oil, tomato sauce, salsa, salt, and pepper into the inner pot of your Instant Pot. Stir gently to combine the sauce around the chicken.
3. Secure the lid, ensuring the steam release valve is set to the ‘Sealing’ position.
4. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on High Pressure for 12 minutes.
5. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to ‘Venting’.
6. Once the pin drops, open the lid. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot and stir in the riced cauliflower and cheese.
7. Secure the lid again and cook on High Pressure for 1 more minute, followed by another quick pressure release.
8. Stir well to combine, serve immediately, and enjoy!
Nutritional Information
• Per Serving
• Calories: 280
• Total Fat: 16g
• Net Carbs: 5g
• Protein: 19g
• Fiber: 0.8g
Pro Tips
• For extra flavor, sear the chicken breasts using the ‘Sauté’ function on your Instant Pot with the olive oil before adding the other and pressure cooking.
• The type of salsa you use will define the dish. A fire-roasted salsa will add a smoky depth, while a salsa verde will provide a brighter, tangier flavor.
• If using frozen cauliflower rice, there’s no need to thaw it first. Add it directly to the pot from frozen.
• For the best melt, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting smoothly.
FAQ
Q: Is this Instant Pot Lime and Salsa Chicken recipe keto
A: Yes, this recipe is very keto-friendly. With only 5g of net carbs per serving, it’s a perfect low-carb meal. To ensure it fits your macros, choose a salsa and tomato sauce with no added sugar.
Q: What type of salsa is best for this recipe
A: You can use your favorite salsa. The recipe’s pro tips suggest a fire-roasted salsa for a smoky depth or a salsa verde for a brighter, tangier flavor. The salsa you choose will define the final taste of the dish.
Q: Can I use frozen chicken breasts instead of fresh
A: This recipe is written for thawed chicken breasts. If you use frozen chicken, you will need to increase the initial pressure cooking time to approximately 18-20 minutes to ensure the chicken is fully cooked before shredding.
Q: Do I need to thaw frozen cauliflower rice before adding it
A: No, there is no need to thaw the cauliflower rice. You can add it directly to the Instant Pot from frozen for the final 1-minute pressure cooking step.
