Get ready to meet your new weeknight dinner obsession! This Instant Pot Mojo Chicken is zesty, juicy, and packed with sunshine-bright flavor—and best of all, it’s perfect for tacos! Made with pantry staples and ready in a flash thanks to the Instant Pot, this dish is a total flavor bomb that’ll shake up your dinner routine in the best way.
Oriana’s Thoughts On The Recipe
Do you love tacos as much as I do?? I hope so, because today I’m sharing one of my go-to weeknight dinners that’s easy, bold, and downright delicious—Instant Pot Mojo Chicken! It’s my take on the classic Cuban mojo flavors, adapted with ingredients I always have on hand, like fresh lime and orange juice, garlic, and olive oil. This isn’t meant to be the traditional version, just my quick and tasty spin that works beautifully for busy nights when the taco cravings hit hard.
What I Love About This Recipe
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.
Food Allergy Swaps
- This recipe is naturally egg, dairy, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Gluten-Free: To avoid hidden gluten, use corn tortillas labeled gluten-free instead of flour tortillas. Always check the packaging to ensure no cross-contamination.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Season The Chicken
Season chicken breasts with salt and pepper. Place chicken breasts in the Instant Pot.
Step 2 – Mix The Mojo Sauce
In a small bowl, whisk together all mojo ingredients. Pour mojo over the chicken.
Step 3 – Cook
Secure the lid to the Instant Pot and set it for 20 minutes in “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.
Step 4 – Shred The Chicken
Shred the chicken with two forks.
Step 5 – Crisp Up Mojo Chicken (Optional)
Preheat the oven broiler. 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.
Serving Ideas
This Mojo Chicken is not just for tacos; you can make burritos, sandwiches, wraps, arepas, and 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.
Storage and 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.
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.
Yes! Boneless, skinless chicken thighs work beautifully in this recipe and tend to be extra juicy. Just keep the total weight about the same, and the cook time in the Instant Pot won’t change.
Absolutely. You can cook the mojo chicken in a slow cooker on LOW for 4–5 hours or on HIGH for about 2–3 hours. You can also simmer it on the stove in a covered pot over low heat until the chicken is fully cooked and easy to shred, about 25–30 minutes.
Yes! In fact, I think the flavor gets even better after sitting for a bit. You can store it in the fridge for up to 4 days or freeze it for up to 2 months. Just reheat and serve.
Nope! It’s flavorful and zesty, but not spicy. If you want a little heat, feel free to add a pinch of red pepper flakes or chopped jalapeños to the marinade.
Fresh juice gives the best flavor, but if you’re in a pinch, bottled lime and orange juice will work. Just make sure there’s no added sugar or sweeteners.
No marinating needed! The Instant Pot does all the work, infusing the chicken with flavor quickly. But if you have a little extra time, letting the chicken sit in the mojo for 30 minutes to an hour before cooking is never a bad idea.
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…
Recipe Card
Instant Pot Mojo Chicken
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 or Flour Tortillas
- ½ cup red onion, finely diced
- 1 avocado, sliced
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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 the oven broiler. 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.
- Garnish with chopped fresh cilantro. Serve immediately in tacos with chopped onion and sliced avocado, or store for later use.
- This recipe is naturally egg, dairy, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Gluten-Free: Instead of flour tortillas, use corn tortillas labeled gluten-free to avoid any hidden gluten. Always check the packaging to ensure no cross-contamination.
- 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.
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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, who 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 May 2025.
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!.
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!
This is one of my go to recipes for lunch for the week. So tasty and easy. Thanks for sharing!
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!
Just got an insta pot and this was my first meal! SUCH GOOD FLAVOR. THIS WILL BE MY NEW GO TO!
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!
Can you use frozen chicken breasts? How much extra time?
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 =)
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!
Hello Carly – WOO HOO…So glad you enjoyed this, thanks so much for trying my recipe!
Just made this tonight! Wow baby! Amazing flavor and super juicy. Thanks for the recipe!
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 =)
What would be the measurement to use for bottled mojo marinade?
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 =)
How long in the instant pot for half the recipe?? I have never made whole chicken breasts in mine before. Thank you
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 =)
Can you use chicken thighs instead of breasts?
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 =)
Can you double this recipe?
Hello Anthony! Yes, you can double this recipe. Be sure to shout out if you have any questions!
Hi! When doubling, do you increase the time?
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 =)
If I have leftovers, should I put some of the cooking liquid on shredded chicken to keep it moist?
Hello Paula! Yes, you can definitely do that. I am making mojo chicken this weekend too ? Thanks for your interest in my recipe.
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!
Hello Paula, I’m SO GLAD you enjoyed it!! Thank you for taking the time to come back and let me know. ?
Would love to try this but don’t have an Instant Pot. How would you make it using a crockpot?
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.
Your instructions for 3-5 don’t make sense. It’s like saying to shred the chicken twice.
Hello Samantha! Sorry for the confusion. I updated the instructions. Thanks for letting me know and for your interest in my recipe. ?
Love this recipe. I always have a hard time find the right spice mix. I really need to get an instant pot. LOL
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!
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.
I love tacos, I love instant pot recipes and I love these tortillas! Winning dish!
Thanks, Kristen!! We love tacos too and this chicken mojo is the perfect filling. Thank you for stopping by ????