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Instant Pot Cuban Chicken

Total Time

Prep: 15 min. Cook: 10 min.

Makes

4 servings

I love the flavors of Cuban food. Lots of citrus, garlic, cilantro and spices; I could eat it every day. I found I could create that slow-cooked flavor using my Instant Pot and my family is now eating Cuban food a lot more. —Courtney Stultz, Weir, Kansas
Instant Pot Cuban Chicken Recipe photo by Taste of Home

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 cup chicken broth
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/2 cup orange juice
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • Hot cooked rice, optional

Directions

  1. Place chicken and broth in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
  2. Remove chicken; shred with 2 forks. Drain cooking juices. Return chicken to pressure cooker. Add remaining ingredients. Select saute setting and adjust for low heat; simmer uncovered, until heated through, 3-4 minutes, stirring occasionally. Press cancel. If desired, serve with rice.

Can you freeze Instant Pot Cuban Chicken?

Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts

2/3 cup: 175 calories, 6g fat (1g saturated fat), 63mg cholesterol, 373mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

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