Servings 8 @ 6 ounces each
Calories 217 kcal
Ingredients
3 pounds boneless, skinless chicken thighs
2 tsp minced garlic
1 tsp dried onion flakes
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1-2 tbsp chili powder- optional
1/2 cup chicken broth
1 cup salsa
Instructions
In a small bowl, whisk together the garlic, onion, cumin, salt, pepper and optional chili powder. Rub this all over both sides of each chicken thigh.
Pour the chicken broth into the instant pot. Add all the chicken thighs to the pot. Pour the salsa over the chicken.
Cover the lid of the Instant pot and make sure it is set to “sealing”. Press the “poultry” button and set timer for 12 minutes. Once it beeps, use a long wooden spoon to prevent steam burning your finger, switch to “venting” and the Instant Pot will quick release.
Uncover and shred the chicken thighs using two forks and stir together with the broth and salsa and serve.
Taco Toppings
fresh chopped avocado, tomato, red onion, cheese, cilantro, fresh lime juice
Serving Options:
Place chicken into 2-3 butter lettuce leaves and add your choice of toppings.
Make it a Taco Bowl using cilantro cauliflower rice.
Enjoy as traditional tacos using grain free taco shells.
Recipe Notes
Nutrition Info is for the chicken only, not additional toppings or serving options.
Nutrition Facts
Instant Pot Chicken Tacos (Low Carb, Keto, Gluten Free)
Amount Per Serving (1 serving)
Calories 217
Calories from Fat 63
% Daily Value*
Fat 7g
11%
Saturated Fat 2g
13%
Trans Fat 1g
Cholesterol 162mg
54%
Sodium 726mg
32%
Potassium 540mg
15%
Carbohydrates 3g
1%
Fiber 1g
4%
Sugar 2g
2%
Protein 33g
66%
Vitamin A 201IU
4%
Vitamin C 2mg
2%
Calcium 32mg
3%
Iron 2mg
11%
* Percent Daily Values are based on a 2000 calorie diet.