Instant Pot Cilantro Lime Chicken Taco Salad

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recipe by Barbara Schieving

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
  • Calories icon

Cilantro Lime Chicken Taco Salad

Inspired by:

recipe updated Apr 30, 2020


  • Lettuce icon
    as needed
  • Tomato icon
    as needed
  • Cheese icon
    as needed
  • Avocado icon
    as needed
  • Tortilla chips icon
    Tortilla chips
    as needed
  • Mayonnaise icon
    about ½ cup (145g)
  • Buttermilk icon
    ½ cup (120ml)
  • Salsa verde icon
    Salsa verde
    about ¼ cup (80g)
  • Cilantro icon
    about ¼ cup (10g)
  • Lime juice icon
    Lime juice
    2 tbsp (30g)
  • Garlic powder icon
    Garlic powder
    about ½ tsp (1g)
  • Onion powder icon
    Onion powder
    about ½ tsp (1g)
  • Salt icon
    2.5 tsp (15g)
  • Black pepper icon
    Black pepper
    about ¾ tsp (2g)
  • Red pepper flakes icon
    Red pepper flakes
    about ¼ tsp (0g)
  • Garlic clove icon
    Garlic clove
  • Long grain rice icon
    Long grain rice
    1 cup (173g)
  • Water icon
    1.25 cups (300ml)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp (30ml)
  • Cilantro icon
    3 tbsp (5g)
  • Oil icon
    1 tbsp (15g)
  • Onion icon
    about ½ cup (82g)
  • Chicken breast icon
    Chicken breast
    4 (450g)
  • Diced tomatoes with green chiles icon
    Diced tomatoes with green chiles
    397g (about 1¾ cups)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Canned black beans icon
    Canned black beans
    425g (about 1⅛)
  • Cilantro icon
    3 tbsp (5g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Large serving bowl
  • kCook icon Blender jug
  • kCook icon Medium bowl

Step preview

  1. Add mayonnaise, buttermilk, salsa verde, cilantro, lime juice, garlic powder, onion powder, salt, black pepper, red pepper flakes and garlic clove to a clean blender jug
  2. Pulse until combined
  3. Refrigerate for several hours or overnight
  4. Add long grain rice, water, extra virgin olive oil and salt to the inner pot
  5. Stir
  6. Close and lock the lid and turn the steam release handle to Sealing
  7. Pressure cook - Manual, High, 3 min
  8. Natural release - 7 min
  9. Quick release
  10. Cancel - Keep warm
  11. Uncover then fluff with a fork
  12. Add cilantro, lime juice and oil to a clean medium bowl
  13. Add rice and toss until thoroughly mixed
  14. Set aside
  15. Heat - Sauté, Normal
  16. Add extra virgin olive oil and onion to the inner pot
  17. Sauté - 3 min
  18. Add chicken breast to the inner pot
  19. Sauté - 2 min
  20. Add diced tomatoes with green chiles, ground cumin, black pepper and salt to the inner pot
  21. Cancel - Sauté
  22. Close and lock the lid and turn the steam release handle to Sealing
  23. Pressure cook - Manual, High, 2 min
  24. Quick release
  25. Cancel - Keep warm
  26. Remove the lid
  27. Heat - Sauté, Normal
  28. Cook until liquid has evaporated while stirring frequently
  29. Add canned black beans and cilantro to the inner pot and mix
  30. Add lettuce to a clean large serving bowl
  31. Serve over lettuce topped with chicken and cilantro lime rice
  32. Top with tomato, cheese, avocado and tortilla chips
  33. Toss with cilantro lime dressing
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