While we’ve had our Instant Pot for over a year, but only recently did we unbox it, making recipes like this gluten-free Mojo Chicken.
Why did you not tell me how amazing this kitchen contraption can be?! Oh, wait. You DID!
Looking at our schedule for the next month, we need easy, quick, gluten-free recipes that the whole family will eat without complaining.
This Mojo Chicken in an Instant Pot fits the bill.
Make Mojo Chicken Burrito Bowls for dinner, and eat Mojo Chicken Tacos later in the week.
How Do You Make Mojo Chicken In An Instant Pot?
This gluten-free Instant Pot Mojo Chicken is both easy and delicious. Perfect for busy weeknights when you need to get dinner on the table quickly.
1 ½ lbs boneless, skinless chicken breast
1 ½ teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon dried epazote*
½ teaspoon pepper
½ teaspoon cumin
½ teaspoon smoked paprika
½ cup chicken broth
⅓ cup orange juice
2 tablespoons lime juice
2 tablespoons lemon juice
1 white onion, cut into big chunks
1 jalapeno, sliced in half
6 garlic cloves, peeled and pressed
Fresh cilantro (for garnish)
Diced avocado (for garnish)
Queso Fresco (for garnish)
Pat dry the chicken breast and place inside a 6-qt Instant Pot. Stir together the salt, oregano, epazote, pepper, cumin, and smoked paprika and sprinkle generously over the chicken. Slowly add the chicken broth, orange juice, lime, and lemon juices to the bottom of the instant pot, then nestle the onion, jalapeno, and garlic cloves around the chicken.
Close the lid and set the Instant Pot to MANUAL for 20 minutes, then allow to naturally release for 10 minutes before venting and opening.
Remove the chicken from the Instant Pot and shred in a large bowl. Serve with corn tortillas or rice and beans, topped with cilantro, queso fresco, and avocado. Enjoy!
Prep Time: 10 mins
Cook Time: 20 mins
Passive Time: 20 mins (sealing and venting)
Total Time: 50 mins
*if unable to source epazote, substitute 2 whole bay leaves
After you make it, come back and let me know how much you love it!