Go Back
+ servings
Print Pin
No ratings yet

Instant Pot Chicken Tacos (Low Carb, Keto, Gluten Free)

Servings 8 @ 6 ounces each
Calories 217kcal
Author Brenda Bennett/Sugar-Free Mom


  • 3 pounds boneless, skinless chicken thighs
  • 2 teaspoons minced garlic
  • 1 teaspoon dried onion flakes
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1-2 tablespoons chili powder- optional
  • ½ cup chicken broth
  • 1 cup salsa


  • 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.


Nutrition Info is for the chicken only, not additional toppings or serving options. 


Serving: 1serving | Calories: 217kcal | Carbohydrates: 3g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 726mg | Potassium: 540mg | Fiber: 1g | Sugar: 2g | Vitamin A: 201IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg