Instant Pot Mojo Chicken Recipe Highlights
Do you love tacos as much as I do?? I hope you do. Because today we’re kicking off the day with an easy and EPIC weeknight dinner: Instant Pot Mojo Chicken Tacos!!! You’ll love this Mojo Chicken, so refreshing, so bright, and so full of flavor! I’ll definitely be doing this one over and over again. Now please realize that I’m not claiming that this is the authentic way to make Cuban mojo, so if you’re an expert on Cuban cuisine, please don’t judge. I basically just adjusted this up to use ingredients I had in my pantry, so this is my version of Cuban mojo: olive oil, fresh lime juice, and orange juice. So, so, soo good, Y’all.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Chicken: I prefer to use skinless, boneless chicken breasts, but you can also use skinless, boneless chicken thighs.
For the Mojo: Olive oil, fresh lime juice, orange juice and zest, garlic, dried oregano, cumin, salt, ground black pepper, and fresh cilantro.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Season chicken breasts with salt and pepper. Place chicken breasts in the instant pot.
2 – In a small bowl, whisk together all mojo ingredients. Pour mojo over the chicken.
3 – After you whip up the mojo you just need to combine everything in the Instant Pot and let it do its magic.
Secure the lid to the instant pot and set for 20 minutes on “Poultry” mode. When the time is over, let the pressure release on its own, this will take about 8-10 minutes. If you are short on time, you can also do a quick release, just carefully open the valve and allow the steam to release. Carefully turn the vent to “Venting,” just to release any extra pressure that might still be in there. Then remove the lid.
4 – Shred the chicken with two forks.
5 – Crisp up mojo chicken (optional).
Preheat oven broil. Transfer shredded chicken, with all the juices, to a large baking sheet. Broil for 5 – 8 minutes, or until the edges of the chicken are brown and crispy. Sprinkle with chopped fresh cilantro. Serve immediately in tacos with chopped onion and sliced avocado, or store for later use.
Storing & Freezing Instructions
Store:
Store refrigerated in an airtight container for up to 3 days. Make ahead. You can make this chicken in advance and store it in the refrigerator until you’re ready to use it. I find it tastes even better the next day as the flavors have time to mingle. Spicy it up! If you love spicy food and want to amp it up in this recipe, try adding some red pepper flakes or a dash of your favorite hot sauce. Extra Saucy. You can also double the mojo quantities if you prefer extra saucy chicken. This time I use the chicken to make tacos, but it has so much darn FLAVOR that I didn’t want to add too many toppings, just onions and avocado. But, of course, you can also add a drizzle of hot sauce if you like the heat.
Freeze:
Let it cool completely. Add chicken to a freezer plastic bag or container. Press the bag flat and squeeze out excess air to prevent freezer burn. Seal, label, and freeze for up to 3 months.
More Easy Chicken Recipes You’ll Love!
Pineapple Bacon Barbecue Chicken [Video] Easy Shredded Chicken for Tacos Easy and Flavorful Arroz con Pollo (Spanish-Style Chicken & Rice) Easy Healthy Chicken and Asparagus Skillet Slow Cooker Tequila Barbecue Chicken Easy Instant Pot Mexican Shredded Chicken More chicken recipes…
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own. Thanks for reading and supporting my partners which allow me to create new and special content like this for you. Originally posted in June 2017, the post content was edited to add more helpful information, with no change to the recipe in August 2021.
