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Instant-Pot Keto Adobo Chicken, shredded and saucy, served in a white oval dish.

Instant-Pot Keto Adobo Chicken (Dairy-Free)

Avatar photoRhonda Cawthorn
Cook up smoky, spicy, fall-apart tender Instant-Pot Keto Adobo Chicken with this 30-minute dairy-free & low-carb recipe.
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Prep Time 5 minutes
Cook Time 15 minutes
Pressure Release Time 10 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Mexican
Servings 8 servings
Calories 219 kcal

Ingredients
  

  • 1/4 cup water
  • 2 pounds chicken breasts
  • 3 garlic cloves thinly sliced
  • 1 7-ounce can chipotles in adobo (with sauce)
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons oregano
  • 1/2 teaspoon salt
  • Pinch of pepper
  • 4 ounces tomato sauce
  • 1/2 teaspoon xanthan gum

Instructions
 

  • Add all ingredients to the pot, except xanthan gum, with the tomato sauce going in last. Mix together.
  • Close the lid and seal the vent. Cook on high pressure for 15 minutes, then quick-release the steam.
  • Remove the chicken from the pot and place on a cutting board. Use two forks to shred the chicken.
  • Return the shredded chicken to the pot and stir to coat in the juices.
  • Sprinkle the xanthan gum on top and stir until slightly thickened. Do not turn on the 'Sauté' mode during this step. The juices will be hot enough to activate the xanthan gum.

Notes

To make in the slow cooker, cook on high for 3 hours or low for 5 hours.

Nutrition

Calories: 219kcalCarbohydrates: 19gProtein: 27gFat: 4gSaturated Fat: 1gSodium: 372mgFiber: 8g
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