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Instant Pot Cranberry Chipotle Chicken Tacos - Low Carb, Keto Tacos

Instant Pot Cranberry Chipotle Chicken Tacos – Low Carb, Keto Tacos

  • Author: Kristi Barnes
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 1 hour
  • Yield: 16 tacos (8 servings) 1x
  • Category: Entree
  • Method: Instant Pot
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

These Instant Pot Cranberry Chipotle Chicken Tacos are low carb and keto-friendly, a little sweet, a good bit spicy and full of smoky, complex flavors like ginger, garlic and allspice.


Scale

Ingredients

For the filling

For the slaw

  • 1 c. mayonnaise
  • 1 c. cilantro leaves and stems
  • juice of 2 limes
  • 2 cloves garlic
  • 12 Serrano peppers (see notes)
  • 2 tbsp. monk fruit and erythritol blend (or granulated sugar if not low carb)
  • 10 oz. package angel hair cabbage (or finely shred your own)
  • 1/2 white onion, finely chopped
  • 1 c. Cape Cod Select frozen cranberries, thawed and then finely chopped

Instructions

For the filling

  1. Choose the sauté function on your Instant Pot and heat the avocado oil.
  2. Sauté onion approximately 5 minutes or until translucent.
  3. Add the garlic, orange zest, allspice, smoked paprika and ground ginger and stir 1 minute until fragrant.
  4. Slowly stir in broth, making sure to scrape any browned bits from the bottom and sides of the pot and heat until boiling.
  5. Stir in orange juice, cranberries, 3-5 adobo peppers and monk fruit blend until the cranberries begin to pop and mixture becomes thicker and bubbly. Turn off heat.
  6. Blend mixture with an immersion blender until most of the cranberries and all of the peppers are broken down.
  7. Add chicken thighs and cook on high pressure for 10 minutes.
  8. Allow a 5-minute natural release and use a quick release for the remainder of pressure.
  9. Use a digital thermometer to ensure your chicken reaches 165°F.
  10. Move thighs to a plate and shred with two forks and return to pot. Mix well.
  11. Drain off excess juices before serving in tortillas, or spread meat onto a baking sheet and broil for 5 minutes to get it crispy (optional).

For the slaw

  1. Blend mayonnaise, cilantro, lime juice, garlic, Serrano peppers and monk fruit and erythritol blend in a food processor until smooth.
  2. In a mixing bowl, combine cabbage, onion and cranberries.
  3. Stir in mayonnaise mixture.
  4. Chill 2-4 hours before serving.

Notes

  • Make sure to scrape any browned bits of onion or spices from the bottom of the pot before adding the peppers and cranberries. Any pieces left stuck to the bottom may cause the Instant Pot to detect burning which will cause it to turn off.
  • Shred the chicken using forks or a handheld mixer as shown in the video If using the mixer, watch out for splatters. It’s hot!
  • Drain off excess juices before serving in tortillas, or spread meat onto a baking sheet and broil for 5 minutes to get it crispy (optional).
  • Use a digital thermometer to ensure your chicken reaches 165°F.
  • For the cabbage slaw, adjust the Serrano peppers to your desired level of spiciness. If you want a mild flavor, remove the seeds. If you like spicy foods, leave them. These peppers can vary widely in heat levels from one to another. If you’re unsure, start with one pepper and add another once blended if desired. Keep in mind the chicken filling is spicy too, so don’t overdo it.

Keywords: low carb tacos, keto tacos, cranberry chipotle tacos, taco Tuesday, instant pot tacos, chicken tacos, instant pot chicken tacos, instant pot chicken, chicken thighs

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