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Mojo Chicken with cilantro and lemon wedges
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Instant Pot Mojo Chicken Tacos

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!
Course Main Course
Cuisine Latina
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 236kcal

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.

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

Nutrition

Calories: 236kcal