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!
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.
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.
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.
2 – In a small bowl, whisk together all mojo ingredients. Pour mojo over the chicken.
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.
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
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.
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.
More Easy Chicken Recipes You’ll Love!
- Pineapple Bacon Barbecue Chicken [Video]
- Easy Shredded Chicken for Tacos
- Easy and Flavorful Arroz con Pollo (Spanish-Style Chicken & Rice)
- Easy Healthy Chicken and Asparagus Skillet
- Slow Cooker Tequila Barbecue Chicken
- Easy Instant Pot Mexican Shredded Chicken
- More chicken recipes…
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Instant Pot Mojo Chicken Tacos
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:
- 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 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.
- 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.
Nutrition
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.
Richard says
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
Oriana Romero says
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 =)
Jillian says
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!
Oriana Romero says
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!
Sara says
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!
Oriana Romero says
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.
Zula says
Yummm-O!!! This recipe was delicious! We used it in quesadillas and the husband raved! Thanks so much!!!
Oriana Romero says
Hello Zula! So glad you enjoyed this recipe. We love this chicken too =) Thanks so much for trying my recipe and taking the time to come back and let me know!
Cat says
Excellent recipe. It was super easy to follow and very tasty. The broiling the chicken at the end was genius to lock in the flavor. Even my super picky kids loved it!.
Oriana Romero says
Hello Cat! So glad you enjoyed this recipe. Broiling the chicken afterward is key. Thanks so much for trying my recipe and taking the time to come back and let me know!
Samantha says
This is one of my go to recipes for lunch for the week. So tasty and easy. Thanks for sharing!
Oriana Romero says
Hello Samantha! I agree…We LOVE this chicken too! Thanks so much for trying my recipe and taking the time to come back and let me know!
Kelly says
Just got an insta pot and this was my first meal! SUCH GOOD FLAVOR. THIS WILL BE MY NEW GO TO!
Oriana Romero says
Hello Kelly! Right? I LOVE this chicken too and make it all the time. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Stacy says
Can you use frozen chicken breasts? How much extra time?
Oriana Romero says
Hello Stacy! Yes, you can use frozen chicken. The cooking time is the same but the pot will take more time to come to pressure. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Carly says
Wow!!!!! I usually never comment on recipes but I just have to say this was unreal. I’m going through a Cuban food phase and this will 100% be a staple for me. So easy, not messy and delicious! I added a little chicken broth also to make it a little juicy. Loved it!
Oriana Romero says
Hello Carly – WOO HOO…So glad you enjoyed this, thanks so much for trying my recipe!
Diana says
Just made this tonight! Wow baby! Amazing flavor and super juicy. Thanks for the recipe!
Oriana Romero says
Hello Diana – Wow, what a compliment! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know =)
JoAnn says
What would be the measurement to use for bottled mojo marinade?
Oriana Romero says
Hello JoAnn! You can double or triple the mojo ingredients as needed. It will depend on how much you can make. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Jennifer says
How long in the instant pot for half the recipe?? I have never made whole chicken breasts in mine before. Thank you
Oriana Romero says
Hello Jennifer! It depends on what is your chicken goal! If you want firm chicken, pressure cook it for 8 -10 minutes and then quick release. For chicken that can be shredded with a fork, pressure cook it for 15-20 minutes and then 5 minutes natural release. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Drew says
Can you use chicken thighs instead of breasts?
Oriana Romero says
Hello Drew! Yes, you can use chicken thighs. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Anthony Panzica says
Can you double this recipe?
Oriana says
Hello Anthony! Yes, you can double this recipe. Be sure to shout out if you have any questions!
Hillary Sutherland says
Hi! When doubling, do you increase the time?
Oriana Romero says
Hello Hillary! No, you don’t need to increase the time. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Paula says
If I have leftovers, should I put some of the cooking liquid on shredded chicken to keep it moist?
Oriana says
Hello Paula! Yes, you can definitely do that. I am making mojo chicken this weekend too ? Thanks for your interest in my recipe.
Paula says
Thanks. I just made your recipe. It was great. I got a big package of chicken breasts on sale, so this was very economical also. Look forwarded to trying more of your recipes!
Oriana says
Hello Paula, I’m SO GLAD you enjoyed it!! Thank you for taking the time to come back and let me know. ?
Chris says
Would love to try this but don’t have an Instant Pot. How would you make it using a crockpot?
Oriana says
Hello Chris! Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken from crockpot and shred with two forks. Hope you live this recipe. Thanks for stopping by.
Samantha says
Your instructions for 3-5 don’t make sense. It’s like saying to shred the chicken twice.
Oriana says
Hello Samantha! Sorry for the confusion. I updated the instructions. Thanks for letting me know and for your interest in my recipe. ?
Anna says
Love this recipe. I always have a hard time find the right spice mix. I really need to get an instant pot. LOL
Karly says
How did we do life before the instant pot?! This stuff looks incredible- and so many things you can do with it! Definitely a winner!
Oriana says
Hi Karly! I LOVE my instant pot… it helps me to save so much time. Hope you try this recipe soon. Thanks for stopping by.
Kristen M Chidsey says
I love tacos, I love instant pot recipes and I love these tortillas! Winning dish!
Oriana says
Thanks, Kristen!! We love tacos too and this chicken mojo is the perfect filling. Thank you for stopping by ????