Instant Pot Chili Lime Chicken
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
A delicious and tender chicken and peppers dish served over top of rice
  • ½ c. lime juice
  • 2 T. olive oil
  • 2 jalapenos, seeded and diced
  • 3 garlic cloves, minced
  • 2 T. honey
  • 1 t. salt
  • 1 t. black pepper
  • 2 t. chili powder
  • ¼ c. cilantro, chopped
  • 2 lb. boneless chicken thighs
  • 1 c. chicken broth
  • 2 red peppers, thinly sliced
  1. In a large bowl combine the lime juice, olive oil, jalapenos, garlic, honey, salt, pepper, chili powder, and cilantro. Mix well.
  2. Place the chicken thighs in a large zip top bag and pour the marinade over top. Seal and refrigerate over night.
  3. Place the trivet inside the Instant Pot. Place steamer basket on top of the trivet. Pour in the chicken broth. Arrange the chicken thighs and peppers on top of the steamer basket. Pour marinade over top of the chicken and peppers.
  4. Press the pressure cook button and adjust time to 15 minutes on high. When the timer beeps let the pressure release naturally for 10 minutes then quick release the remaining pressure.
  5. Serve the chicken and peppers on top of rice with sauce that is in the pot.
Recipe adapted from The I Love My Instant Pot Recipe Book by Michelle Fagone.
Recipe by Hezzi-D's Books and Cooks at