28 May Instant Pot Cranberry Chipotle Chicken Tacos – Low Carb, Keto Tacos
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.
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This post is sponsored by Cape Cod Select.
So I’ve been dabbling with a low carb diet for a while now, and I’ve had in my mind the list of “appropriate” low carb, keto foods for a couple years. You know… most meats, some full-fat dairy, plenty of non-starchy veggies, all the leafy greens and a few nuts and berries in moderation.
But berries. Did you know there is a huge difference in the number of carbs in berries? I’m a little embarrassed to admit I didn’t. I don’t eat many of them, and I usually go for blueberries when I do because they are more cost-efficient, last longer and seem to have a truer flavor at the supermarket than the other options in our area.
But what about cranberries?
Cranberries have about 8 grams of net carbs per cup, whereas blueberries have about 18 grams according to Carb Manager. This is a huge difference when you’re aiming to stay under 20 grams of net carbs per day!
If you’re like me, you might only think about cranberries around Thanksgiving and Christmas. I usually buy a few bags toward the end of the season so I can freeze them and enjoy some cranberry sauce and cranberry Moscow mules out of season. They aren’t available in my area outside of the Thanksgiving and Christmas. I was provided a bag of these fresh-frozen Cape Cod Select Cranberries in exchange for creating this recipe, and I was super-impressed to find they arrived still frozen. – Individually frozen and not stuck together. – They are larger with a firmer texture and and more flavor than the normal cranberries I buy at the supermarket during our fall and winter too. You can order your own Cape Cod Select Cranberries online here.
They are wonderful added to low carb, keto baked goods along with some low carb sweetener. I also love snacking on them raw, and they are great in glazes, sauces, salsas and dressings. My favorite right this minute is in tacos. Yes, you heard me right! I put cranberries in some spicy chipotle Instant Pot shredded taco chicken, and I am in love.
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.
Instant Pot Cranberry Chipotle Chicken Tacos - Low Carb, Keto Tacos
Ingredients
- For the filling
- 2 tbsp. avocado oil
- 1/2 medium white onion diced
- 4 cloves garlic minced
- Zest and juice of one medium orange separated
- 1/4 tsp. allspice
- 1 tsp. smoked paprika
- 1/2 tsp. ground ginger
- 2 c. chicken broth
- 2 c. Cape Cod Select frozen cranberries
- 3-5 peppers from a 7 oz. can chipotle peppers in adobo sauce reserve remainder for another recipe
- 1/2 c. monk fruit and erythritol blend or granulated sugar if not low carb
- sea salt and freshly cracked black pepper to taste
- 4 lbs. boneless skinless chicken thighs
- low carb vessel for serving taco chicken like homemade keto tortillas store-bought low carb tortillas (for dirty keto), green leaf lettuce or butter lettuce leaves
- For the slaw
- 1 c. mayonnaise
- 1 c. cilantro leaves and stems
- juice of 2 limes
- 2 cloves garlic
- 1-2 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
- Choose the sauté function on your Instant Pot and heat the avocado oil.
- Sauté onion approximately 5 minutes or until translucent.
- Add the garlic, orange zest, allspice, smoked paprika and ground ginger and stir 1 minute until fragrant.
- Slowly stir in broth, making sure to scrape any browned bits from the bottom and sides of the pot and heat until boiling.
- 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.
- Blend mixture with an immersion blender until most of the cranberries and all of the peppers are broken down.
- Add chicken thighs and cook on high pressure for 10 minutes.
- Allow a 5-minute natural release and use a quick release for the remainder of pressure.
- Use a digital thermometer to ensure your chicken reaches 165°F.
- Move thighs to a plate and shred with two forks and return to pot. Mix well.
- 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
- Blend mayonnaise, cilantro, lime juice, garlic, Serrano peppers and monk fruit and erythritol blend in a food processor until smooth.
- In a mixing bowl, combine cabbage, onion and cranberries.
- Stir in mayonnaise mixture.
- Chill 2-4 hours before serving.
Video
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.
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A Note on Nutrition Facts
I am not a nutritional expert or medical professional. Nutritional information for my recipes are provided as a courtesy and are only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythritol and monk fruit carbs are not included in the nutritional information as they have been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs provided are the total carbs less fiber and sugar alcohols. For the most accurate nutritional information, please calculate with your own specific ingredients using a program like Carb Manager or My Fitness Pal.
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Stephanie
Posted at 21:14h, 19 JanuaryI made this a couple days ago and it was SO amazing!!! Although, I did cook it using my cast iron skillet instead of the Insta pot. I don’t get cranberries outside of the winter holidays either and I am thankful I have one bag left! I have made the coleslaw without the cranberries and turned out delicious! Thank you so much for these recipes- I shared your post with my friends!
Kristi Barnes
Posted at 16:10h, 23 JanuaryThank you for sharing! That sounds perfect. I prefer cooking chicken on the stovetop to the Instant Pot anyway. More flavor and no worries about overcooking!