These Instant Pot Chicken Tacos are sure to be a hit with the whole family. Delicious shredded chicken tacos in just 30 minutes, and no canned sauces.
What Makes These Instant Pot Chicken Tacos So Fabulous
- Fast. The Instant Pot makes these a dinner you can serve in just thirty minutes ! These IP Chicken Tacos (Instant Pot Chicken Tacos) are perfect for a weeknight main course .
- Versatile. Serve these Instant Pot Chicken Tacos the traditional way, or knock down some carbs and serve them like a salad over a bed of lettuce!
- Tasty. Cooking these in the Instant Pot infuses all kinds of awesome flavors that you could never get by cooking them on the stovetop.
- Family favorite. On top of all that, this is a simple, familiar chicken taco recipe that everyone in the family will love. This recipe doesn’t use any odd ingredients, and so will be something you can make in a pinch with ingredients in your pantry.
How Do You Make Chicken Tacos From Scratch?
- Marinate. Marinate the chicken and onions with oil and spices for 30 minutes or up to 8 hours in the refrigerator.
- Add. Place chicken with its marinade, 1 cup of onions, and broth in the Instant Pot .
- Cook. Close the lid. Set Instant Pot to 5 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Shred and serve. Take the Instant Pot shredded chicken and put it back into the stock in the pot. You can remove pulled chicken as needed to make tacos with the remaining sliced onions, tomatoes, arugula or romaine or eat with the broth over rice or cauliflower rice.
Yes, it can. There are a couple of things that you need to keep in mind if you decide to use frozen chicken: 1. Don’t freeze your chicken in a big one big chunk. Unless you want it to be fully cooked on the outside and completely raw on the inside. 2. Your chicken will take longer to come to pressure. Since the chicken is frozen and colder, it will take longer for the water to warm up and produce steam. This is what causes your Instant Pot to come to pressure.
Though the Instant Pot does a fantastic job of locking in moisture while cooking, it is still entirely possible to overcook chicken if you allow it to cook for too long. Just make sure you don’t allow the pressure cooker chicken to rest in the pot for any longer than the 10 minutes of NPR or you might run the risk of overcooking it.
Cook the chicken breasts or chicken thighs in your Instant Pot for 5 minutes under high pressure. Allow pressure to release naturally for 10 minutes and then quickly release any remaining pressure until the pin drops.
There are a couple of different ways to shred Instant Pot Chicken. The easiest way is with a hand mixer or stand mixer. Place the cooled, cooked chicken in a bowl and turn beaters on low until the chicken is shredded to your liking.
Can I Make This Chicken Taco Recipe In My Slow Cooker?
You can absolutely make this Instant Pot Chicken Tacos recipe in your slow cooker! Simply place the marinated chicken into the slow cooker along with 1/2 cup of broth and cook for 6 hours on low or 3-4 hours on high and you’ve got some delicious crock pot chicken tacos .
Instant Pot Chicken TacosTips And Tricks
- Meal Prep. This shredded chicken recipe keeps very well, so you could double up on it and use the shredded chicken in a variety of ways all week long.
- Please note that the nutritional info doesn’t include any of the optional garnishes.
- Chicken Taco Salad. Use this delicious Mexican shredded chicken recipe to make lower carb chicken taco salads. See the image below, where I used lettuce, cheese, and pico de gallo. You will want to omit corn for keto , but you get to add sour cream, avocados, or guacamole.
Chicken Taco Salad
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Instant Pot Chicken Tacos
Equipment
- Instant Pot
Ingredients
- ▢ 1 pound chicken breasts , cubed
- ▢ 1 tablespoon Oil
- ▢ 1 tablespoon canned chipotle chili in adobo sauce , or use 1.5 teaspoons ground chipotle pepper
- ▢ 3 tablespoons Mexican Red Chili Powder
- ▢ 1 teaspoon Smoked Paprika
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon Ground Cumin
- ▢ 1/2 teaspoon Cayenne Pepper
- ▢ 2 cups Onions , sliced and divided
- ▢ 1/4 cup beef broth
Optional Garnishes Or Additions
- ▢ 4 cups Romaine Lettuce , shredded (for chicken taco salads)
- ▢ 2 cups Cherry Tomatoes , halved (for chicken taco salads)
- ▢ 1 cup corn kernels , cooked
- ▢ Guacamole
- ▢ Chips
- ▢ flour tortillas
- ▢ shredded sharp cheddar cheese
- ▢ Arugula
Instructions
- Marinate the chicken and onions with oil and spices for 30 minutes or up to 8 hours in the refrigerator.
- Place chicken with its marinade, 1 cup of onions, and broth in the Instant Pot .
- Close the lid. Set Instant Pot to 5 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Shred the chicken and put it back into the stock in the pot. You can remove it as needed to make tacos with the remaining sliced onions, tomatoes, arugula or romaine or eat with the broth over rice or cauliflower rice.
Slow Cooker Directions
Instant Pot Chicken Tacos Tips And Tricks
- This chicken keeps very well, so you could double up on it and use the shredded chicken in a variety of ways all week long.
- Please note that the nutritional info doesn’t include any of the optional garnishes.
- Use this delicious Mexican shredded chicken recipe to make lower carb chicken taco salads!
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Nutrition
Originally Published March 20, 2020
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Chicken Tacos
Ingredients
- 1 pound chicken breasts cubed
- 1 tablespoon Oil
- 1 tablespoon canned chipotle chili in adobo sauce or use 1.5 teaspoons ground chipotle pepper
- 3 tablespoons Mexican Red Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Cayenne Pepper
- 2 cups Onions sliced and divided
- 1/4 cup beef broth
Optional Garnishes Or Additions
- 4 cups Romaine Lettuce shredded (for chicken taco salads)
- 2 cups Cherry Tomatoes halved (for chicken taco salads)
- 1 cup corn kernels cooked
- Guacamole
- Chips
- flour tortillas
- shredded sharp cheddar cheese
- Arugula
Instructions
- Marinate the chicken and onions with oil and spices for 30 minutes or up to 8 hours in the refrigerator.
- Place chicken with its marinade, 1 cup of onions, and broth in the Instant Pot .
- Close the lid. Set Instant Pot to 5 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Shred the chicken and put it back into the stock in the pot. You can remove it as needed to make tacos with the remaining sliced onions, tomatoes, arugula or romaine or eat with the broth over rice or cauliflower rice.
Slow Cooker Directions
Instant Pot Chicken Tacos Tips And Tricks
- This chicken keeps very well, so you could double up on it and use the shredded chicken in a variety of ways all week long.
- Please note that the nutritional info doesn’t include any of the optional garnishes.
- Use this delicious Mexican shredded chicken recipe to make lower carb chicken taco salads!
Instant Pot Chicken Tacos https://twosleevers.com/instant-pot-chicken-tacos/
If you’re anything like me, you absolutely love appetizers, especially if they involve cheese. I’m sure many of you love cheese just as much as I do which is why you need to give this Low Carb Queso Fundido recipe a try. If you like cheese, you will fall head over heels for this appetizer.
Why You Should Try My Keto Queso Recipe
- Fast. Done in 30 minutes .
- Easy. Mix all of the ingredients and air fry .
- Low Carb . 10 net carbs per serving, less if you use fewer onions and cherry tomatoes.
- Delicious. An amazingly rich appetizer you and your guests will love.
I’m not going to lie, I’ll eat Queso Fundido as a snack sometimes too since limiting it to just an appetizer seems so wrong. It’s just too good to not include it in other meal types throughout the day.
This recipe is bursting with flavor, as you would expect with a cheese-heavy recipe. It’s also extremely easy to make and would work as an awesome topping for nachos or other Mexican dishes and appetizers .
What Does Queso Fundido Mean?
I’m sure many of you know that “queso” means cheese but, did you know that the word “fundido” doesn’t mean “fondue” as you might think.
“Fundido” actually means “molten” in Spanish.
In other words, the title of this recipe literally translates into “molten cheese.” That makes this Queso Fundido recipe sound even cooler than it already is, doesn’t it?
Can you believe I made this Keto Queso in my air fryer ? It still blows my mind how many various types of recipes can be made in an air fryer, including recipes that are largely just melting cheese.
You would think it would become a mess in many of these appliances but, it definitely isn’t a mess and turns out delicious. Be sure to read the details of the recipe on how to properly make it in the air fryer for the best results.
What Is Queso Fundido Made Of?
This recipe for Keto Queso is made from the most delicious, rich ingredients. You’ll love how flavorful and authentic it tastes. Here’s what you’ll need to make this tasty dip:
- Mexican-style chorizo
- Onions
- Minced Garlic
- diced tomatoes
- jalapenos
- Ground Cumin
- Grated Oaxaca cheese or Mozzarella
- Half and Half
How Do You Make Queso Dip From Scratch?
- Mix the ingredients together in a heatproof pan. Place pan in the air fryer basket.
- Set the air fryer to 400F for 15 minutes or until the sausage is cooked. Halfway through cooking, stir the mixture to break up the sausage.
- Add the cheese and half and half and stir again.
- Set air fryer to 320F for 10 minutes until the cheese has melted.
Keto Queso Fundido
This can be made low carb by simply switching out veggies for dipping. You can also make this keto by doing the following:
- Reduce onions
- Use smooshed up cherry tomatoes rather than canned tomatoes. Or reduce/skip the tomatoes.
- Eat less of it. Hahaha! Okay probably not what you wanted to hear–but it’s an option. Eat more veggies, eat less dip.
It’s really difficult for me to be scrolling through these photos again without wanting to get up, go into the kitchen, and whip up another batch of this delicious Queso Fundido .
It’s definitely become one of my favorite appetizers simply because the chorizo adds such a bold flavor. The cheese itself adds the perfect texture and taste, however, the added chorizo brings it all home for the perfect combination.
What Is The Difference Between Spanish And Mexican Chorizo?
You will notice this recipe specifically calls for Mexican chorizo. Both Spanish and Mexican Chorizo are sausages made from pork. In both cases, they’re spicy and utterly delicious.
The biggest difference is that Spanish chorizo is smoked, while Mexican chorizo is fresh meat that hasn’t been preserved.
To me, they do taste entirely different as well.
The Mexican version has vinegar and chili peppers and cumin. The Spanish version is more redolent of garlic and paprika.
I also find the fresh Mexican version to be a lot greasier–which is actually great for taste, and fantastic in beans or things like this Keto Queso Fundido .
Want More Delicious Dipping Ideas?
- If you’re looking for more delicious dip options, check out my Spicy Crab Dip . It’s perfect as an appetizer or a quick lunch idea and it’s easy to make in your air fryer.
- Another fantastic dip option is my Keto Savory Thyme Dip . It only takes 4 ingredients to make, it’s low carb and it’s unbelievably good!
- These Savory Potato Patties make a flavorful appetizer, side dish,or snack! They’re gluten-free, vegan, and made in under 30 minutes in your air fryer.
- Try my Baingan Bharta for a delicious eggplant dip made in your Instant Pot .
- You might also love this Keto Buffalo Chicken Dip .
If you love snacking on this delicious Queso Fundido recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Queso Fundido
Equipment
- Measuring Spoons
- STAINLESS STEEL MEASURING CUPS
- 6 x 3 FAT DADDIO BAKING PAN
- Ninja Air Fryer
Ingredients
- ▢ 4 ounces ( 113.4 g ) Mexican-style chorizo , casings removed
- ▢ 1 cup ( 160 g ) onions, chopped
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 cup ( 149 g ) diced tomatoes
- ▢ 2 ( 2 ) jalepenos , diced
- ▢ 2 teaspoons ( 2 teaspoons ) Ground Cumin
- ▢ 2 cups ( 473.18 g ) grated Oaxaca cheese or Mozzarella
- ▢ 1/2 cup ( 121 g ) Half and Half
Instructions
In a 6 x 3 heatproof pan, mix together the chorizo, onion, garlic, tomatoes, jalapenos and ground cumin. Place pan in the air fryer basket.
Set the air fryer to 400F for 15 minutes or until the sausage is cooked. Halfway through cooking, stir the mixture to break up the sausage.
Add the cheese and half and half and stir again.
Set air fryer to 320F for 10 minutes until the cheese has melted.
Serve with tortillas or chips.
To further reduce carbs, cut onions in half, and use cherry tomatoes instead of regular tomatoes
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Nutrition
Originally Published March 18, 2019
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
