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 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.

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).

  • 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. 
closeup of mojo chicken.

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.

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.

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.

Recipe Tips

Cook chicken from frozen. If you forgot to defrost the chicken, not a problem! Add the frozen chicken to the pot and simply add three more minutes to the original cooking time.

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. 

Frequently Asked Questions

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 mainly 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 added some lime juice since I didn’t have it.

Serving Ideas

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

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.

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 the bag flat and squeeze out excess air to prevent freezer burn.
  • Seal, label, and freeze for up to 3 months.
Mojo Chicken tacos closeup.

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Mojo Chicken with cilantro and lemon wedges

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!
4.72 from 35 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Equipment

Ingredients
 

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

For the Mojo:

  • ¼ cup (60 ml) olive oil
  • 2/3 cup (160 ml) fresh lime juice
  • 2/3 cup (160 ml) orange juice
  • 8 garlic cloves , minced
  • 1 tablespoon orange zest (note: zest the orange before you squeeze it)
  • 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:

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

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 15 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 (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.
Oriana’s Notes
 
Store refrigerated in an airtight container for up to 3 days.
Freeze: Let the chicken cool completely. Then, 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.
 Recipe Tips
  • Cook chicken from frozen. If you’re using the frozen chicken to make your meal, not a problem! Simply add 3 more minutes to the original cooking time.
  • 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 would prefer your chicken extra saucy. 
 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
 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.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 236kcal

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course
Cuisine Latina
Calories 236
Keyword chicken dinner easy instant pot mojo pressure cooker recipe tacos

Eggless Baking Frequently Asked Questions

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.  

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4.72 from 35 votes (29 ratings without comment)

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43 Comments

  1. Going to try this but if I lay the chicken on the bottom of the pot with no liquid won’t I get a burn notice I have never done my insta pot with a cup of liquid being water chicken stock broth etc thanks looking forward to making this

    1. Hello Richard! It’s plenty of mojo sauce, I have never gotten the burn notice when making this. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

  2. 5 stars
    Truly! Such a delicious recipe! I made this tonight (used thighs) and thankfully made a little extra because we ended up having friends over for dinner. Everyone loved them, kids and all. I had first been introduced to mojo tacos through a meal kit delivery service and wanted to recreate them. This was even better! Will definitely be making again!

    1. Hello Jilian – It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue cooking and baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!

  3. This is a great recipe! My husband usually cooks for our family but he has been too busy with work. I’ve had mixed success with cooking. I followed this recipe and it turned out delicious. We topped our tacos with shredded lettuce, cilantro, sliced avocado and sliced radishes. Thank you!

    1. Hello Sara!! I am slightly envious hahaha, my husband doesn’t cook at all. It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.