Instant Pot Cranberry Chipotle Chicken Tacos

Low Carb, Keto Tacos

  • preparation

    Preparation time

    25 min.

  • portions


    16 Tacos

  • cooks

    Cooks In

    35 min.


Let’s Taco-bout these tacos! Did you ever think you’d put cranberries in a taco? Kristi of Farmstead Chic got creative with cranberries in her kitchen during quarantine! The food blogger entered our 2020 Year of the Cranberry Food Blogger Challenge and competed with 49 other food bloggers to create new recipes using our frozen cranberries. There were three categories – Healthy on the Go, Family Dinners, and Cran-You Believe It? Kristi entered in the Cran-You Believe It category!




2 Tbsp. Avocado Oil
4 Cloves Garlic, Minced
1/2 Medium White Onion, Diced
zest & Juice Of 1 Medium Orange, Separated
1/4 Tsp. Allspice
1 Tsp. Smoked Paprika
1/2 Tsp. Ground Ginger
2 Cups Chicken Broth
2 Cups Frozen Cranberries
3-5 Peppers (From A 7oz Jar Of Chipotle Peppers In Adobo Sauce)
1/2 Cup Monk Fruit Erythritol Blend (Or Granulated Sugar If Not Low Carb)
sea Salt & Pepper To Taste
4lbs. Boneless, Skinless Chicken Thigh
slow Carb Tortillas Or Butter Lettuce Leaves


1 Cup Cilantro Leaves & Stems
1 Cup Mayonnaise
juice Of 2 Limes
2 Cloves Garlic
1-2 Serrano Peppers
2 Tbsp. Monk Fruit Erythritol Blend (Or Granulated Sugar If Not Low Carb)
10oz Package Of Angel Hair Cabbage (Or Finely Shred Your Own)
1/2 White Onion, Finely Chopped
1 Cup Frozen Cranberries, Thawed And Then Finely Chopped


For the filling:
Choose the sauté function on your Instant Pot and heat the avocado oil.
Saute onion for 5 minutes or until translucent.
Add garlic, orange zest, allspice, smoked paprika, and ground ginger and stir for 1 minute until fragrant.
Slowly stir in broth – scrape any browned bits from the bottom and side in the instant pot. (Instant Pot will shut off if it thinks something is “burning”) Heat until boiling.
Stir in orange juice, cranberries, 3-5 adobo peppers and monk fruit blend until the cranberries begin to pop and mixture thickens a bit and bubbles. 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 5 minute natural release and use a quick release for the remainder of the pressure. (See Instant Pot instructions if necessary).
Use a thermometer to ensure chicken reaches 165 F.
Move the chicken thighs to a plate and shred with two forks. Return to pot and mix well.
Drain off excess juices before serving. Optional: Spread meat on a baking sheet and broil for 5 minutes to make chicken crispy.
For the Slaw:
Blend cilantro, mayonnaise, lime juice, garlic, Serrano peppers, and monk fruit/erythritol blend in a food processor until smooth.
In a mixing bowl, combine cabbage, onion and cranberries.
Stir in mayonnaise mixture.
Chill before serving.


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