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I’m not gonna lie, pretty excited about our first ever instant pot recipe. I know, a little late to the party – but it’s never too late to start cooking, amiright? With Cinco de Mayo coming up, I knew I wanted to create something fun, festive and most of all, easy. Something easily tailorable. Ultimately, the goal every single time is to create a dish ALL will love and want to eat! These Instant Pot Chicken Taquitos truly fit the bill. Now, comamos!
Actually, before we get to the eating part, a few caveats. I include cream cheese for added flavor and creaminess. However, if you’re pressed for time (AIP cream cheese takes 24 hours to sit and develop), you can certainly forgo it entirely. I’ve made these Instant Pot Chicken Taquitos without, and got no complaints from anyone! But if you have the time, the cream cheese is a nice addition. If you tolerate almonds, Kite Hill also makes a great cream cheese that you can use (available at many grocers and Whole Foods).
I used these coconut wraps from Sunfood but there are several other options as well. Think homemade cassava tortillas – this recipe from Meatified is hands down my favorite. She tests making them with three different kinds of fat – avocado, lard, and palm shortening – and shares her results. Love! You could also use collard green leaves as wraps. Or just eat straight up as is, with a side of cauli rice…you’ve got choices!
Let’s talk that taco seasoning mix. After eating AIP for about a year, I began reintroducing some foods with success, including some-seed based spices, like cumin. (Want to know which specific spices are allowed or not on strict AIP? Check out The Paleo Mom’s post all about spices.) Unfamiliar with the AIP, or autoimmune paleo diet? Read our overview!
Since recipes here reflect my diet, I’ve made taco seasoning two ways: one with cumin for those who have reintroduced it, and one without. Either tastes delicious and will give that gorgeous color to your meal! To make things easy, I’ve created a recipe box for each version.
These will be terrific for any Cinco de Mayo party, since everyone will enjoy! Pair this with Watermelon Guacamole to get that sweetness in. And let the dancing and fun commence!
What You’ll Need to Make this Recipe:
- Instant Pot . This has TRULY been a lifesaver for me. From making shredded meat of all variety, to making yogurt, not to mention my beloved bone broth, and the instant pot is among the most valuable tools in my kitchen. I have the 6 quart and it’s great but (and this is a pretty big but) if I had a larger family I would DEFINITELY have sprung for the larger 8 quart. Reason is simply quantity. There’s a whole lot more room for meat, for sauteing, for broth-making, in the larger size. That being said I will never regret my purchase. So much love for the instant pot!!!
- Nutritional yeast: all the cheese flavor, sans the dairy!
- Coconut milk: to make the AIP cream cheese, you’ll need two cans of coconut milk.
CREAM CHEESE: I used this recipe from A Clean Plate to make the cream cheese. I left out the maple syrup, though – it’s definitely not needed or necessary! Very easy – but you need to factor in ~36 hours to make cream cheese this way: ~12 of leaving your cans of coconut milk in the fridge overnight to separate cream from water. ~24 to let the the coconut cream ferment and develop into cream cheese. I think it was worth it because I had plenty leftover which tasted delicious on everything – but it required some planning.
Enjoy friends!! Don’t forget to #letscreatethesweetlife if you make this!
This recipe is featured on Phoenix Helix’s Recipe Roundtable #217!! If you haven’t, you must check out her Roundtable. There are literally hundreds of AIP recipes, each one different!!
Instant Pot Chicken Taquitos (AIP + Paleo / Whole30)
You are going to love having these at your next dinner or Cinco de Mayo celebration! Made savory with a blend of AIP-adaptable taco seasoning, a homemade AIP cream cheese gives this the creamy richness to take your shredded chicken to a whole new level!
- 1 lb chicken breasts
- 1/4 cup broth or water
- 1 1/2 Tbsp taco seasoning* (*See recipe below)
- 2 Tbsp nutritional yeast
- 1/4 tsp sea salt
- 1/2 cup AIP cream cheese* (*Use link above to make, and OMIT maple syrup for Whole30 or if desired. Although SUPER easy to make, it requires about 36 hours inactive time, you'll want to plan ahead!!)
Place chicken breast, broth or water, taco seasoning, nutritional yeast and sea salt into Instant Pot. Pressure cook on high for 15 minutes.
When done, allow to depressurize on its own (takes a few minutes). Remove chicken into glass bowl and shred using two forks. Add 3/4 liquid, discarding the rest. Add cream cheese and mix to combine. Either return to Instant Pot on warm until ready to serve, or enjoy!!
Taco Seasoning (Paleo)
This taco seasoning is free from nightshades and easily adaptable to AIP. Totally delicious for chicken taquitos (above) or anytime you want to make tacos!
- 2 1/2 tsp cumin
- 1 tsp cilantro
- 1 tsp turmeric
- 1 tsp garlic
- 1 tsp oregano
- 1/2 tsp onion
Put all spices in a small bowl and whisk or stir until well combined.
AIP Taco Seasoning
- 2 1/2 tsp minced dried onion
- 1 tsp cilantro
- 1 tsp turmeric
- 1 tsp garlic
- 3/4 tsp sea salt
- 1/8 tsp cloves
- 1/8 tsp cinnamon
Place all spices into small bowl. Whisk or stir until fully combined.