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Instant Pot Coconut Cilantro Lime Chicken

Instant Pot Coconut Cilantro Lime Chicken comes together with just a handful of ingredients, and less than 10 minutes of prep time! Such a simple and flavorful dinner for a busy weeknight.

Course Main Course
Diet GlutenFreeDiet
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6
Author Amy Rains


  • 2 tbsp crushed garlic
  • 2 tbsp avocado oil or olive oil
  • 1.5 lbs boneless skinless chicken breast or thighs
  • 1 14oz can of full fat coconut milk
  • 2 limes juiced
  • 2 tsp lime zest
  • 2 tsp cumin
  • 1/2 tsp sea salt
  • 1 tbsp arrowroot starch
  • 1 tbsp water
  • 1/2 cup chopped fresh cilantro


  1. Begin by selecting the saute function on the Instant Pot. Once hot, coat the bottom of the pan with oil, then add garlic. Let the garlic cook for 1 minute, then place chicken at the bottom of the pot. Cook for 2 minutes per side, then select cancel on the IP.

  2. Add coconut milk, lime juice, lime zest, cumin, and salt to the chicken. Stir the mixture, and scrape the bottom of the pot, ensuring that nothing is sticky and able to burn. Secure the lid.

  3. Select manual function and cook on high pressure for 8 minutes. Use a quick release, and remove the lid once steam is completely released.

  4. Stir together water and arrowroot, then pour into the pot to thicken the sauce. Remove the chicken and shred with a fork. Return to the sauce

  5. Serve over rice or cauliflower rice with fresh cilantro and salt to taste.

Recipe Notes

For the slow cooker, place the chicken at the bottom of the pot. In a medium sized bowl, stir together garlic, coconut milk, lime juice, zest, cumin, and salt. Pour on top of chicken. Cook for 5-6 hours on low, or until chicken can be shredded.