It’s Monday! And a gloomy one in Texas with temperatures that are actually in the 80s! It’s a true miracle. Before I got pregnant I was someone who was always, always cold, and now I am always super hot. Needless to say these 100 degree days were getting really old the last few weeks and I cannot wait for some 60 degree fall mornings.
How was everyone’s weekend?! We had another pretty low key weekend and it was much needed. Mitch’s job is really stressful right now and as soon as Friday rolls around he’s pretty dead. And I am really pregnant with twins so I am always tired lately, so Netflix weekends are fine by me 😉
So I think you guys have heard how much I love my Instant Pot. I had my eye on this pressure cooker for a few months and finally pulled the trigger and am so happy I did. It is SO easy to use, makes delicious meals, and everything is ready in a matter of minutes. Think beef stew – something that normally needs hours to simmer on the stove to create tender stew meat – the Instant Pot makes the most amazing stew in 35 minutes and it’s some of the best I’ve had. It’s perfect for busy moms, busy 9-5ers and just about anyone who wants quick, tasty meals.
This chili lime chicken is one of my favorite things to make lately and is so nice to have in the fridge all week. The best part is that it takes just 30 minutes from start to finish and you have the most tender, shredded chicken to use for a quick, flavorful dinner or for lunches and snacks throughout the week.
I love adding peppers and onions to my chicken to add even more flavor, and it makes it taste almost like fajitas. Or you could add any other veggies you have on hand. I love using this chicken for quinoa or rice bowls and adding black beans, guacamole, salsa and any other toppings I happen to have on hand. It’s also great for wraps and salads throughout the week. Enjoy!
- 4 chicken breasts
- 1 onion - sliced thin
- 1 bell pepper (color is up to you) - sliced thin
- Juice of two limes
- 1 tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/4 tsp fresh black pepper
- Add all ingredients into the Instant Pot - no need to stir to combine
- Using the manual mode, cook for 25 minutes, then quick release the steam
- Shred the chicken with two forks and enjoy!
- This could also be made using a stovetop Pressure Cooker or the Crock Pot/Slow Cooker!
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