Instant Pot Chicken Tacos
Find over 80 more keto recipes in my e-cookbook! https://jenniferbanz.com/book
The most amazing chicken taco meat you will ever make using flavorful chicken thighs. This easy crockpot chicken taco recipe is only 5 ingredients!
Printable Recipe Link:
Prep Time: 5 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 25 minutes
8 Boneless skinless chicken thighs
1 cup Jarred salsa (your favorite brand)
2 Tablespoons Lime juice
1 teaspoon Chili powder
1 teaspoon Ground cumin (My favorite brand on Amazon https://amzn.to/2jXaYGM (affiliate link)
Salt to taste
Add all ingredients to an Instant pot and cook on high pressure for 10 minutes. If your chicken is frozen, add 3 minutes. When the chicken is cooked through, remove just the chicken onto a cutting board and set aside to cool
Turn the instant pot on high saute and let the sauce boil rapidly for 15 minutes to reduce the liquid.
While the liquid is reducing, cut your chicken thighs into 1 inch dice. You can also shred the chicken if that’s what you prefer.
Add the diced chicken to the instant pot with the reduced sauce and stir.
Taste the chicken taco meat for seasoning and season with salt if needed. Serve with your favorite low carb tortillas and taco toppings. (nutrition is for taco meat only)
Calories: 443kcal | Carbohydrates: 4g | Protein: 42g | Fat: 9g | Fiber: 2g