14 May Paleo and Whole30 Instant Pot Taco Chicken
This Paleo and Whole30 Instant Pot Taco Chicken is packed full of flavor with fresh red Anaheim and Serrano peppers along with chili powder and chipotle powder. Coriander, cumin and garlic and onion powder bring everything into balance and pack a nutritional punch as well. Low carb, Keto-friendly, gluten free, grain free, dairy free. Serve onto Whole30-compliant wraps, a bed of leafy greens or a baked sweet potato.
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Have I mentioned lately how much I heart my Instant Pot?
Let me just tell you again.
I love my Instant Pot.
Why, you ask?
It’s so QUICK!
And easy to use.
And the one pot cleanup!!!!
Yes, it’s the perfect little summer dinner-maker. Not to say it isn’t perfect for fall. And winter. And okay, spring too! Let’s face it. It’s just the perfect little kitchen buddy year-round. It’s replaced my slow cooker as my favorite small kitchen appliance.
This Paleo and Whole30 Instant Pot Taco Chicken though. Yuuuuuuum. It’s so full of flavor. All the flavors. And it’s healthy! It’s spicy. **Warning: If you don’t like spicy food, this is not the recipe for you. Really. Don’t say I didn’t warn you.**
My husband raved about this Paleo and Whole30 Instant Pot Taco Chicken recipe and said it reminded him of mole sauce. Not really because of the flavor but because of the richness of the sauce and the concentration of spices packed in there. Each bite is a Mexican fiesta in your mouth. (And really, it’s spicy.)
It’s juicy, so you’ll want to use tongs or a slotted spoon if you’re serving in taco shells. Serve onto Whole30-compliant wraps, a bed of leafy greens or a baked sweet potato.
This Paleo and Whole30 Instant Pot Taco Chicken is bursting with flavor with fresh red Anaheim and Serrano peppers along with chili powder and chipotle powder. Coriander, cumin and garlic and onion powder bring everything into balance and pack a nutritional punch as well. (I heart my spices.)
Paleo and Whole30 Instant Pot Taco Chicken
Ingredients
- 2 lb boneless skinless chicken thighs
- 1/2 c. chicken broth
- 3 tbsp. chili powder
- 1 tbsp. onion powder
- 2 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. coriander
- 1/2 tsp. chipotle chili powder
- 1 tsp. Himalayan pink sea salt
- 14.5 oz. can petit diced tomatoes lightly drained
- 2 red Anaheim peppers finely diced
- 2 serrano peppers finely diced
Instructions
- Mix all ingredients and add to the Instant Pot.
- Cook on high pressure for 15 minutes.
- I use the natural release method to open.
- Remove chicken to a plate. Shred with two forks. Replace and mix everything well.
- Add more Himalayan pink sea salt to taste.
- Serve onto Whole30-compliant wraps, a bed of leafy greens or a baked sweet potato.
Notes
For more Mexican-inspired recipes, see my Taco Ranch Grilled Chicken Salad, Whole30 Beefy Taco Potato Skins, Paleo and Whole30 Taco Salad Bowls and Paleo and Whole30 Chicken Tortilla Soup.
For more healthy Instant Pot recipes, see my Paleo and Whole30 Buffalo Chicken Chili and Easy 8-Ingredient Instant Pot Chili.
Don’t forget to Pin this Paleo and Whole30 Instant Pot Taco Chicken recipe for later!
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