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Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1 teaspoon salt (to taste)
- ½ teaspoon fresh ground black pepper (to taste)
- ½ teaspoon chili powder (to taste)
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- ⅓ cup low sodium chicken broth (or beer)
- ¼ cup orange juice (freshly squeezed, if possible)
- ¼ cup lime juice
- Low carb flour tortillas (for serving)
- Fresh chopped cilantro (for serving)
Instructions
- Pat dry the chicken and season with cumin, oregano, salt, pepper, and chili powder.
- Sauté onions and garlic in the Instant Pot with olive oil.
- Deglaze the pot with chicken broth, orange juice, and lime juice.
- Pressure cook the seasoned chicken in the Instant Pot for 10-12 minutes.
- Shred the chicken once cooked and broil for 5-10 minutes to add crispiness.
- Serve in warm tortillas topped with cilantro.
Notes
For smokier flavor, consider adding chipotle chili powder to the spice mix.
Leftovers can be stored in an airtight container in the fridge for up to three days.
You can use frozen chicken breasts; just increase the cooking time slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 70