Instant Pot Mojo Chicken

Name: Instant Pot Mojo Chicken Tacos
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 skinless boneless chicken breasts ((about 3 lbs – 1.3 kg)); ¼ cup olive oil ((60 ml)); 2/3 cup fresh lime juice ((160 ml)); 2/3 cup orange juice ((160 ml)); 8 garlic cloves (, minced); 1 tablespoon grated orange peel; 1 tablespoon dried oregano; 2 teaspoons ground cumin; 2 teaspoons Kosher salt; 1/4 teaspoon ground black pepper; 1/4 cup chopped fresh cilantro + more for garnishing; 8 - 12 Corn Tortillas; ½ cup red onion (, finely diced); 1 avocado (, sliced)

By: Oriana Romero / Updated: August 10, 2021 / 39 Comments

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This Instant Pot Mojo Chicken recipe is deliciously inspired by the flavors of the Cuban Mojo. Tender, juicy, and bold-flavored chicken. So refreshing, so bright, so full of flavor!

overhead view of a tray with Mojo Chicken, avocado, red onions roasted peppers and corn tortillas

Instant Pot Mojo Chicken Recipe

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!!!

If you visit my website frequently, you might notice that Mexican food is clearly at the top of my food-loving list. But since I wanted to make something different, I decided to add a Caribbean twist. Totally random, I know. But, don’t judge, please; that’s the way my mind works.

What is Mojo?

Mojo is the Spanish name for many Latin sauces made with citrus juice, vinegar, or/and garlic. In Venezuela, we have a similar sauce called Cilantro Mojo that can be used as a condiment or marinade for meat or vegetables.

The Cuban mojo is mostly used to marinate pork, and it’s made with oil (or pork lard), orange juice, garlic, oregano, cumin, and salt. The orange juice they use is called bitter orange (Naranja agria), but I add some lime juice since I didn’t have it.

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: with olive oil, fresh lime juice, orange juice.

So, so, soo good, Y’all.

You’ll love this Mojo Chicken, so refreshing, so bright, so full of flavor! I’ll definitely be doing this one over and over again.

Mojo Chicken with cilantro and lemon wedges

INGREDIENTS YOU’LL NEED

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Skinless boneless chicken breasts

For the Mojo:

Olive oil
Fresh lime juice
Orange juice
Garlic
Grated orange peel
Dried oregano
Ground cumin
Kosher salt
Ground black pepper
Fresh cilantro

To serve:

Corn tortillas
Red onion
Avocado

STEP BY STEP RECIPE PHOTO TUTORIAL

1 – Season chicken breasts with salt and pepper. Place chicken breasts in the instant pot.

chicken breasts in a pressure cooker pot

2 – In a small bowl whisk together all mojo ingredients. Pour mojo over the chicken.

cuban style mojo sauce/marinade in a bowl

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.

chicken breasts in a pressure cooker pot with mojo sauce

chicken breasts and mojo sauce in a pressure cooker pot

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.

overhead view of a baking sheet with Mojo Chicken

HOW TO SERVE THIS MOJO CHICKEN

But this Mojo Chicken is not just for tacos; you can make burritos, sandwiches, wraps, arepas, enchiladas … The possibilities are endless!

There is so much darn FLAVOR in this chicken that I didn’t want to add too many toppings, just onion, and avocado. But, of course, you can also add a drizzle of hot sauce if you like the heat.

Mojo Chicken tacos on a plate with avocado

STORING & FREEZING INSTRUCTIONS

STORE:

Store refrigerated in an airtight container for up to 3 days.

FREEZE:

Let it cool completely.
Add chicken to a freezer plastic bag or container. Press bag flat, squeeze out excess air to prevent freezer burn.
Seal, label, and freeze for up to 3 months.

MORE RECIPES YOU’LL LOVE

Instant Pot Mojo Chicken Tacos

Oriana Romero

This Instant Pot Mojo Chicken recipe is deliciously inspired by the flavors of the Cuban Mojo. Tender, juicy, and bold-flavored chicken. So refreshing, so bright, so full of flavor!

4.53 from 21 votes

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings

Equipment

Pressure Cooker

Ingredients

4 skinless boneless chicken breasts (about 3 lbs – 1.3 kg)

For the Mojo:

¼ cup olive oil (60 ml)
2/3 cup fresh lime juice (160 ml)
2/3 cup orange juice (160 ml)
8 garlic cloves , minced
1 tablespoon grated orange peel
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons Kosher salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro + more for garnishing

To serve:

8 – 12 Corn Tortillas
½ cup red onion , finely diced
1 avocado , sliced

Instructions

Season chicken breasts with salt and pepper. Place chicken breasts in the instant pot.
In a small bowl whisk together all mojo ingredients.
Pour mojo over the chicken.
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. NOTE: 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.
Shred the chicken with two forks.

Crisp up mojo chicken:

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.

Oriana’s Notes

STORE: Store refrigerated in an airtight container for up to 3 days.

FREEZE:

Let it cool completely.
Add chicken to a freezer plastic bag or container. Press bag flat, squeeze out excess air to prevent freezer burn.
Seal, label, and freeze for up to 3 months.

Looking for more Instant Pot recipes?

If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 236kcal

Rate This Recipe

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Main Course

Cuisine Latina

Calories 236

Keyword chicken dinner easy instant pot mojo pressure cooker recipe tacos

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Originally posted June 2017, post content edited to add more helpful information, no change to the recipe in August 2021.

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