This is an easy recipe to make for Taco Tuesdays!
6 Chicken Thighs, Boneless and Skinless
½ cup Onion, diced
1 tsp Chile Powder
½ tsp Cumin
1 tsp Garlic, minced
1 cup Chicken Broth(I used 1 cup water and 1 1/2 tsp chicken boullion)
15 oz Red Enchilada Sauce
½ tsp Black Pepper
For Serving
Onion, diced
Cilantro, chopped
Mexican Blend Cheese
Guacamole
Sour Cream
Flour Tortillas(I used the Mission brand low carb tortillas)
1
Add all ingredients to the instant pot and mix well.
2
Set the instant pot to Pressure Cook and set the time to 10 minutes.
3
Let the instant pot release the pressure naturally (about 10 minutes).
4
Use tongs to remove chicken to a serving platter, shred with two forks, make tacos and enjoy!
CategoryChicken, Keto / Low Carb, TacosCuisineMexicanCooking MethodInstapotDietDiabetic, Low Calorie, Low Fat
Ingredients
6 Chicken Thighs, Boneless and Skinless
½ cup Onion, diced
1 tsp Chile Powder
½ tsp Cumin
1 tsp Garlic, minced
1 cup Chicken Broth(I used 1 cup water and 1 1/2 tsp chicken boullion)
15 oz Red Enchilada Sauce
½ tsp Black Pepper
For Serving
Onion, diced
Cilantro, chopped
Mexican Blend Cheese
Guacamole
Sour Cream
Flour Tortillas(I used the Mission brand low carb tortillas)
Directions
1
Add all ingredients to the instant pot and mix well.
2
Set the instant pot to Pressure Cook and set the time to 10 minutes.
3
Let the instant pot release the pressure naturally (about 10 minutes).
4
Use tongs to remove chicken to a serving platter, shred with two forks, make tacos and enjoy!
