27+ Quick Authentic Mexican Instant Pot Recipes for Busy Cooksv

Mexican cuisine is known for its rich flavors, colorful ingredients, and diverse range of dishes.

However, cooking these delicious meals often involves long hours over the stove. Fortunately, the Instant Pot has become a game-changer for busy home cooks, providing a faster, hands-off way to prepare flavorful meals.

In this blog, we’ll explore 27+ authentic Mexican Instant Pot recipes that will elevate your cooking game while saving you time.

Whether you’re craving tacos, stews, or salsas, these recipes will transport you straight to the heart of Mexico, all without the wait.

27+ Quick Authentic Mexican Instant Pot Recipes for Busy Cooks

The Instant Pot has revolutionized the way we prepare food, and Mexican dishes are no exception.

With these 27+ authentic Mexican Instant Pot recipes, you can enjoy all the bold, savory, and spicy flavors of traditional Mexican cuisine in a fraction of the time.

Whether you’re hosting a family dinner or enjoying a cozy meal at home, these recipes will help you create memorable meals with ease.

So, grab your Instant Pot and get cooking—delicious Mexican food is just a button away!

Instant Pot Keto Chicken Enchiladas

This keto version of classic chicken enchiladas uses a low-carb tortilla substitute and is cooked to perfection in an Instant Pot. The rich, savory chicken filling is layered with creamy cheese and a zesty homemade enchilada sauce, making it an irresistible dish that is also low in carbs and high in flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1/2 cup enchilada sauce (low-carb)
• 2 cups shredded cheddar cheese
• 2 tablespoons olive oil
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 low-carb tortillas (almond flour or coconut flour)
• Optional: Fresh cilantro for garnish

Instructions:

1. Set your Instant Pot to sauté mode. Heat olive oil and add chopped onions and garlic. Cook for about 2 minutes until fragrant.
2. Add chili powder, cumin, paprika, salt, and pepper to the onions and garlic, stirring to coat.
3. Place the chicken breasts in the pot, followed by the chicken broth and enchilada sauce.
4. Seal the lid, set to manual, and cook on high for 10 minutes. Once done, release the pressure naturally for 10 minutes, then quick-release any remaining pressure.
5. Shred the chicken using two forks and mix with the sauce in the pot.
6. Cut the low-carb tortillas into strips. Layer the shredded chicken mixture with the cheese and tortilla strips in a casserole dish or back in the Instant Pot. Cover with more cheese.
7. Set the Instant Pot to sauté mode again, cooking for 5 minutes until the cheese is melted and bubbly.
8. Serve with fresh cilantro and enjoy your keto-friendly enchiladas!

This Instant Pot Keto Chicken Enchiladas recipe is the perfect balance of indulgence and low-carb nutrition. The use of low-carb tortillas and chicken breasts ensures you get a satisfying meal without the carbs, while the rich, flavorful sauce and gooey cheese keep the dish feeling hearty and comforting. It’s an excellent choice for anyone looking to enjoy the taste of traditional Mexican enchiladas while staying on track with a keto lifestyle.

Instant Pot Keto Mexican Beef Barbacoa

Barbacoa is a flavorful Mexican dish traditionally made from beef that’s slow-cooked to perfection. With the Instant Pot, you can achieve that same melt-in-your-mouth tenderness in a fraction of the time. This keto beef barbacoa is packed with bold, smoky flavors and is ideal for serving with cauliflower rice or a side of sautéed vegetables.

Ingredients:

• 2 pounds beef chuck roast, cut into large chunks
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/4 cup apple cider vinegar
• 1/4 cup lime juice
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup beef broth
• 2 bay leaves

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the onion and garlic and sauté for 2-3 minutes, until softened.
2. Add the beef chunks to the pot, browning them on all sides for about 5 minutes.
3. Add the apple cider vinegar, lime juice, chipotle peppers, cumin, oregano, chili powder, salt, and pepper. Stir to coat the beef.
4. Pour in the beef broth, and place the bay leaves on top. Seal the Instant Pot lid and set to high pressure for 50 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick-release the rest of the pressure.
6. Remove the beef and shred it with two forks. Return the shredded beef to the pot and stir to mix with the juices.
7. Serve the barbacoa with cauliflower rice or low-carb tortillas, and enjoy the flavorful, tender beef.

This Instant Pot Keto Mexican Beef Barbacoa is the epitome of tender, flavorful, and low-carb Mexican cuisine. The quick cooking time of the Instant Pot locks in all the deep, smoky flavors from the chipotle peppers and spices, creating a dish that’s perfect for keto diets. Whether served on its own or paired with keto-friendly sides, this barbacoa will satisfy your craving for traditional Mexican comfort food without the carbs.

Instant Pot Keto Mexican Stuffed Peppers

These Keto Mexican Stuffed Peppers are a delightful blend of ground beef, spicy seasonings, and a cheesy filling, all wrapped in tender bell peppers. The Instant Pot makes this dish quick and easy, and the flavors meld together beautifully in a short amount of time. It’s a perfect, low-carb lunch option for anyone craving a satisfying meal that fits into a keto lifestyle.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 pound ground beef
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup beef broth
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream (optional)
• Fresh cilantro for garnish

Instructions:

1. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Turn the Instant Pot to sauté mode, and heat olive oil. Add the onion and garlic, sautéing for about 3 minutes until softened.
3. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked.
4. Stir in the chili powder, cumin, paprika, salt, and pepper, followed by the beef broth. Let it simmer for 2-3 minutes.
5. Stuff each bell pepper with the beef mixture, packing it in tightly. Place the stuffed peppers in the Instant Pot.
6. Pour 1/2 cup of water into the bottom of the Instant Pot. Seal the lid and set the pot to high pressure for 5 minutes.
7. Once the timer goes off, perform a quick release of the pressure.
8. Top the stuffed peppers with shredded cheese and return the lid for 2-3 minutes, allowing the cheese to melt.
9. Garnish with sour cream and fresh cilantro before serving.

These Instant Pot Keto Mexican Stuffed Peppers are a flavorful and satisfying low-carb lunch that is easy to prepare and perfect for meal prepping. The combination of seasoned ground beef, melty cheese, and tender bell peppers creates a hearty dish that feels indulgent but is entirely keto-friendly. The Instant Pot ensures that the peppers cook quickly and evenly, allowing you to enjoy this classic Mexican-inspired dish in under 30 minutes. Perfect for those following a keto lifestyle, this recipe is bound to become a favorite.

Instant Pot Keto Pork Carnitas

Pork carnitas is a classic Mexican dish, typically slow-cooked to tender perfection. With the Instant Pot, you can make this dish in less than an hour, without sacrificing flavor. The keto-friendly recipe skips the traditional sugar-laden ingredients and focuses on savory seasonings and tender pork. It’s perfect for tacos, salads, or simply as a protein-packed main dish.

Ingredients:

• 2 pounds pork shoulder, cut into large chunks
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup chicken broth
• 1/4 cup lime juice
• 2 bay leaves
• Optional toppings: Fresh cilantro, diced onions, avocado slices

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the onions and garlic, cooking until fragrant, about 3 minutes.
2. Add the pork shoulder chunks and brown on all sides for 5 minutes.
3. Sprinkle the cumin, oregano, chili powder, smoked paprika, salt, and pepper over the pork, stirring to coat.
4. Pour in the chicken broth and lime juice, then add the bay leaves.
5. Seal the Instant Pot and cook on high pressure for 40 minutes.
6. Once the timer goes off, allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.
7. Remove the pork from the Instant Pot and shred with two forks. Return the shredded pork to the pot and stir to soak up the juices.
8. Serve with fresh cilantro, diced onions, and avocado for a delicious and keto-friendly meal.

Instant Pot Keto Pork Carnitas offers all the flavors of a slow-cooked classic without the wait. The tender, juicy pork takes on rich, smoky flavors from the spices and lime juice, making it ideal for a variety of dishes. Whether served in lettuce wraps, over cauliflower rice, or on a salad, this carnitas recipe is a fantastic, low-carb alternative that everyone will love. It’s an easy, weeknight-friendly dinner that’s packed with flavor and perfect for those on a keto diet.

Instant Pot Keto Mexican Chicken Soup

This keto Mexican chicken soup is a hearty, flavorful dish that’s perfect for chilly days or when you need a comforting, low-carb meal. Packed with tender chicken, fresh vegetables, and zesty spices, this soup is made quickly in the Instant Pot, making it an excellent option for a weeknight dinner. The combination of flavors and texture will keep you full and satisfied.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 zucchini, chopped
• 1 can diced tomatoes (no sugar added)
• 4 cups chicken broth
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Optional toppings: Sour cream, shredded cheese, avocado

Instructions:

1. Turn the Instant Pot to sauté mode. Heat olive oil, then add the onion, bell pepper, and garlic, cooking for 3-4 minutes until softened.
2. Add the chicken thighs, cumin, chili powder, paprika, salt, and pepper, and stir to coat the chicken with the spices.
3. Add the zucchini, diced tomatoes, and chicken broth. Stir to combine.
4. Seal the Instant Pot lid and cook on high pressure for 15 minutes.
5. Once the cooking time is up, allow for a natural pressure release for 10 minutes, then quick-release any remaining pressure.
6. Remove the chicken thighs, shred them with two forks, and return the shredded chicken to the pot.
7. Stir in the chopped cilantro and lime juice. Adjust seasoning if needed.
8. Serve with sour cream, shredded cheese, and avocado for a complete, low-carb meal.

Instant Pot Keto Mexican Chicken Soup is a flavorful, satisfying dish that delivers all the comfort of a hearty soup while keeping the carbs in check. The tender chicken, combined with the spices and fresh veggies, creates a balanced and filling meal that’s perfect for lunch or dinner. The Instant Pot does all the hard work, making this dish easy to prepare without compromising on flavor. The added toppings like sour cream and avocado take this soup to the next level, making it a keto-friendly, crowd-pleasing option for your next meal.

Instant Pot Keto Mexican Shrimp Tacos

These Keto Mexican Shrimp Tacos are a quick and easy meal that’s full of bold Mexican flavors, with the shrimp cooked to perfection in the Instant Pot. Wrapped in low-carb tortillas or lettuce wraps, this dish is a healthy and satisfying option for anyone following a keto diet. The shrimp is seasoned with chili, lime, and garlic, creating a dish that’s full of zest and perfect for taco night.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup chicken broth
• Juice of 1 lime
• 1 clove garlic, minced
• 1/2 cup cilantro, chopped
• 4 low-carb tortillas or large lettuce leaves
• Optional toppings: Avocado, shredded cabbage, sour cream

Instructions:

1. In a small bowl, mix chili powder, cumin, paprika, salt, and pepper. Coat the shrimp evenly with the spice mixture.
2. Set the Instant Pot to sauté mode and heat olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the seasoned shrimp to the Instant Pot and cook for 2-3 minutes until pink and opaque.
4. Pour in the chicken broth and lime juice, scraping any bits from the bottom of the pot. Seal the Instant Pot lid and set to manual for 1 minute.
5. Quick-release the pressure once the timer goes off, then remove the shrimp and set aside.
6. Assemble the tacos by placing shrimp in the tortillas or lettuce wraps and top with cilantro, avocado, shredded cabbage, and sour cream.
7. Serve immediately and enjoy!

These Instant Pot Keto Mexican Shrimp Tacos are a fresh, flavorful, and low-carb way to enjoy the classic taco experience. The shrimp is cooked quickly and retains all its juicy flavor, enhanced by the bright citrusy lime and smoky spices. Served in low-carb tortillas or lettuce wraps, these tacos make for a light yet satisfying meal. The simplicity of the dish combined with its bold flavors makes it a perfect addition to any keto-friendly menu, ideal for a quick lunch or dinner.

Instant Pot Keto Mexican Beef Fajitas

These Keto Mexican Beef Fajitas are packed with bold flavors and tender beef, all cooked in the Instant Pot for a quick, weeknight-friendly meal. The combination of bell peppers, onions, and marinated beef makes for a flavorful low-carb dish that can be served in lettuce wraps or over cauliflower rice for a keto-friendly alternative to traditional fajitas.

Ingredients:

• 1.5 pounds flank steak, sliced into thin strips
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup beef broth
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• Optional toppings: Guacamole, shredded cheese, sour cream, cilantro

Instructions:

1. In a bowl, mix cumin, chili powder, paprika, garlic powder, salt, and pepper. Toss the beef strips in the seasoning mixture until well coated.
2. Set the Instant Pot to sauté mode and heat olive oil. Add the seasoned beef and cook for 3-4 minutes until browned.
3. Add the sliced onion and bell pepper to the pot and sauté for another 2-3 minutes until slightly softened.
4. Pour in the beef broth, lime juice, and apple cider vinegar. Stir to combine, scraping up any browned bits from the bottom of the pot.
5. Seal the Instant Pot and cook on high pressure for 10 minutes.
6. Once the timer goes off, quick-release the pressure and remove the beef and vegetables.
7. Serve the fajitas in lettuce wraps or over cauliflower rice and top with guacamole, shredded cheese, sour cream, and cilantro.

Instant Pot Keto Mexican Beef Fajitas are a flavorful, low-carb meal that’s as easy as it is delicious. The tender beef combined with the sautéed peppers and onions creates the perfect balance of textures, and the zesty lime and apple cider vinegar bring a refreshing tang to the dish. Served in lettuce wraps or over cauliflower rice, these fajitas are a great option for anyone following a keto lifestyle. It’s a quick and satisfying meal that brings the bold flavors of Mexico to your table in just minutes.

Instant Pot Keto Mexican Breakfast Chilaquiles

Chilaquiles is a beloved Mexican breakfast dish traditionally made with fried tortillas, salsa, and toppings. This keto-friendly version uses low-carb tortilla chips, cooked in a flavorful salsa verde and topped with eggs and cheese. The Instant Pot makes it easy to prepare a warm and satisfying breakfast in a fraction of the time, perfect for those on a keto diet looking for a hearty, flavorful start to the day.

Ingredients:

• 4 large eggs
• 2 cups low-carb tortilla chips
• 1 cup salsa verde (no added sugars)
• 1/2 cup chicken broth
• 1/4 cup cilantro, chopped
• 1/2 cup shredded cheese (cheddar, cotija, or a blend)
• 1 tablespoon olive oil
• 1/4 cup sour cream (optional)
• Avocado slices for topping
• Lime wedges for serving

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Crack the eggs directly into the pot and scramble until cooked, about 3-4 minutes. Remove the eggs and set aside.
2. In the same pot, pour the chicken broth and salsa verde, scraping any leftover bits from the bottom of the pot.
3. Add the low-carb tortilla chips and stir to coat with the salsa mixture. Press the chips down gently into the liquid to soften slightly.
4. Seal the Instant Pot and cook on high pressure for 3 minutes. Once done, quick-release the pressure.
5. Stir the cooked eggs back into the mixture, then sprinkle with shredded cheese and cilantro. Close the lid for 2 minutes to allow the cheese to melt.
6. Serve the chilaquiles with a dollop of sour cream, avocado slices, and lime wedges on the side.

Instant Pot Keto Mexican Breakfast Chilaquiles are a great way to enjoy a Mexican-inspired breakfast without the carbs. The crispy low-carb tortilla chips, flavorful salsa verde, and creamy eggs make for a deliciously satisfying meal that’s perfect for starting your day. This quick and easy breakfast provides all the flavors of traditional chilaquiles but in a keto-friendly format, ideal for anyone looking to enjoy a flavorful breakfast while sticking to their low-carb goals.

Instant Pot Keto Mexican Carne Asada

Carne Asada is a popular Mexican dish, often enjoyed as a taco filling or served alongside rice and beans. This keto-friendly version is made by marinating flank steak in a citrusy, garlicky marinade, then cooking it to perfection in the Instant Pot. The result is tender, flavorful steak that’s perfect for salads, lettuce wraps, or low-carb tortillas.

Ingredients:

• 2 pounds flank steak
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup lime juice
• 1/4 cup orange juice (use a keto-friendly option)
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup beef broth
• Fresh cilantro, chopped, for garnish
• Optional: Avocado, shredded lettuce, and lime wedges for serving

Instructions:

1. In a bowl, mix the olive oil, garlic, lime juice, orange juice, soy sauce, cumin, chili powder, paprika, salt, and pepper. Pour the marinade over the flank steak and marinate for at least 30 minutes, or up to overnight in the fridge.
2. Set the Instant Pot to sauté mode and heat a little olive oil. Sear the flank steak for 2-3 minutes on each side to develop a nice crust.
3. Pour in the beef broth and seal the lid. Set the Instant Pot to high pressure for 25 minutes.
4. Once the cooking time is complete, quick-release the pressure. Remove the steak and let it rest for 5 minutes before slicing it thinly against the grain.
5. Serve the carne asada with chopped cilantro, avocado, shredded lettuce, and lime wedges.

Instant Pot Keto Mexican Carne Asada delivers all the flavors of a classic Mexican grill dish without the carbs. The marinated flank steak is perfectly tender and infused with bold citrus and spice flavors, making it a great low-carb meal option. Whether served in lettuce wraps, on a salad, or with a side of cauliflower rice, this dish is a flavorful and satisfying way to enjoy carne asada on a keto diet. It’s quick, easy, and full of authentic Mexican flavors that will make your taste buds dance!

Instant Pot Keto Mexican Taco Soup

This Instant Pot Keto Mexican Taco Soup is a hearty, comforting dish full of bold flavors and spicy goodness. Packed with seasoned ground beef, tomatoes, and bell peppers, this low-carb soup is a quick and easy way to enjoy the flavors of tacos without the carbs. It’s a perfect lunch or dinner option for anyone following a keto lifestyle, offering a satisfying and filling meal in a fraction of the time.

Ingredients:

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can diced tomatoes (no sugar added)
• 1 can green chilies (no sugar added)
• 4 cups beef broth
• 1/4 cup heavy cream
• Optional toppings: Sour cream, shredded cheese, avocado, cilantro

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion, bell pepper, and garlic, sautéing for 2-3 minutes until softened.
2. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and fully cooked.
3. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper to season the beef.
4. Add the diced tomatoes, green chilies, and beef broth to the pot. Stir to combine.
5. Seal the Instant Pot and set it to cook on high pressure for 10 minutes.
6. Once the timer goes off, quick-release the pressure and stir in the heavy cream to make the soup creamy and rich.
7. Serve the soup with a dollop of sour cream, shredded cheese, avocado, and cilantro on top.

Instant Pot Keto Mexican Taco Soup is a flavorful and satisfying dish that captures the essence of taco night in a low-carb format. The ground beef provides plenty of protein, while the spices bring a perfect level of heat and depth of flavor. The addition of creamy heavy cream makes the soup rich and filling, while the toppings add freshness and texture. This is a great meal for anyone following a keto diet and craving something warm and comforting that won’t derail their carb goals.

Instant Pot Keto Mexican Chicken Tostadas

Instant Pot Keto Mexican Chicken Tostadas are a fresh and tasty take on a traditional Mexican favorite. The shredded chicken, cooked in a rich, flavorful broth, is topped on crispy, low-carb tostada shells, and served with fresh toppings like guacamole, sour cream, and cheese. With the Instant Pot, this dish comes together quickly, making it a perfect option for a weeknight dinner or a casual gathering.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can diced tomatoes (no sugar added)
• 1 cup chicken broth
• 4 low-carb tostada shells (or crispy lettuce leaves for a lighter version)
• Optional toppings: Guacamole, sour cream, shredded cheese, lettuce, cilantro

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
2. Season the chicken breasts with chili powder, cumin, paprika, salt, and pepper, then add them to the Instant Pot with the onions and garlic.
3. Pour in the diced tomatoes and chicken broth, stirring to combine. Seal the Instant Pot lid and cook on high pressure for 15 minutes.
4. Once the cooking time is up, quick-release the pressure and remove the chicken breasts. Shred the chicken using two forks and return it to the pot, mixing it with the juices.
5. To assemble the tostadas, place a layer of shredded chicken on each tostada shell (or lettuce leaf), and top with guacamole, sour cream, shredded cheese, and fresh cilantro.
6. Serve immediately and enjoy!

Instant Pot Keto Mexican Chicken Tostadas are a flavorful and satisfying meal that brings the vibrant tastes of Mexico into a low-carb format. The tender, shredded chicken is packed with spices and juicy flavor, while the toppings add a fresh and creamy touch. The tostadas offer a crunchy base, making this dish a great option for anyone on a keto diet who misses the texture of traditional tacos. Quick to prepare and full of flavor, these tostadas are a hit at any meal or gathering.

Instant Pot Keto Mexican Zucchini and Beef Skillet

This Keto Mexican Zucchini and Beef Skillet is a one-pot dish that’s quick, easy, and full of flavor. Ground beef is cooked with tender zucchini and seasoned with bold Mexican spices for a satisfying, low-carb meal. The Instant Pot makes this skillet meal even more convenient, allowing you to have a delicious and healthy dinner on the table in no time.

Ingredients:

• 1 pound ground beef
• 1 tablespoon olive oil
• 2 medium zucchinis, sliced into rounds
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup beef broth
• 1/2 cup shredded cheese (cheddar, mozzarella, or Mexican blend)
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
2. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
3. Sprinkle in the cumin, chili powder, paprika, salt, and pepper, and stir to coat the beef mixture with the spices.
4. Add the zucchini rounds and beef broth to the pot, stirring everything together.
5. Seal the Instant Pot and cook on high pressure for 3 minutes.
6. Once the cooking time is up, quick-release the pressure. Stir the beef and zucchini mixture and top with shredded cheese. Close the lid for 2-3 minutes to melt the cheese.
7. Garnish with fresh cilantro and serve immediately.

nstant Pot Keto Mexican Zucchini and Beef Skillet is a low-carb, one-pot meal that’s both nutritious and flavorful. he ground beef is savory and juicy, while the zucchini adds a fresh, light texture to the dish. With just a few simple ingredients and spices, this skillet meal packs a lot of flavors and is a great option for busy weeknights or meal prepping. The addition of melted cheese brings everything together, making this a delicious, keto-friendly dinner that everyone will love.

Instant Pot Keto Mexican Stuffed Peppers

These Instant Pot Keto Mexican Stuffed Peppers are a delicious and healthy twist on a classic dish. Packed with seasoned ground beef, cauliflower rice, and Mexican spices, they make a perfect low-carb dinner that’s both filling and flavorful. The Instant Pot ensures the peppers cook to tender perfection in a fraction of the time, making this a great option for a busy weeknight meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 pound ground beef
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup cauliflower rice (fresh or frozen)
• 1 can diced tomatoes (no sugar added)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheese (cheddar, mozzarella, or a Mexican blend)
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the ground beef and cook until browned, breaking it up with a spoon.
2. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
3. Stir in the cauliflower rice, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes to allow the flavors to combine.
4. Stuff each bell pepper with the beef and cauliflower rice mixture, pressing it down gently.
5. Pour 1/2 cup of water into the Instant Pot, and place a trivet inside. Arrange the stuffed peppers on top of the trivet.
6. Seal the Instant Pot and cook on high pressure for 10 minutes.
7. Once the cooking time is up, quick-release the pressure. Sprinkle the shredded cheese on top of each stuffed pepper and close the lid for 2-3 minutes to melt the cheese.
8. Garnish with fresh cilantro and serve immediately.

Instant Pot Keto Mexican Stuffed Peppers are a flavorful and low-carb alternative to traditional stuffed peppers. The ground beef and cauliflower rice filling is seasoned with bold Mexican spices, creating a delicious combination that is both satisfying and healthy. The Instant Pot ensures the peppers cook perfectly without getting soggy, and the melted cheese adds a comforting, creamy finish. This dish is perfect for meal prep or a quick weeknight dinner that the whole family will enjoy.

Instant Pot Keto Mexican Shrimp and Cauliflower Rice

This Instant Pot Keto Mexican Shrimp and Cauliflower Rice dish is a quick, flavorful, and healthy meal. Shrimp is cooked in a zesty blend of spices and served on a bed of cauliflower rice for a low-carb alternative to traditional Mexican rice dishes. With the Instant Pot doing all the work, this dish is perfect for a fast and satisfying dinner that’s rich in flavor but light on carbs.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped
• 2 cups cauliflower rice (fresh or frozen)
• 1/4 cup chicken broth
• 1/2 cup diced tomatoes (no sugar added)
• 1/4 cup green onions, chopped (optional)
• Optional toppings: Avocado, lime wedges, sour cream

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the shrimp and season with chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from the pot and set aside.
2. In the same pot, add the cauliflower rice, chicken broth, diced tomatoes, and lime juice. Stir to combine.
3. Seal the Instant Pot and cook on high pressure for 3 minutes.
4. Once the cooking time is up, quick-release the pressure. Stir in the cooked shrimp and chopped cilantro.
5. Serve the shrimp and cauliflower rice in bowls, topping with avocado, lime wedges, and sour cream if desired.
6. Instant Pot Keto Mexican Shrimp and Cauliflower Rice is a quick, healthy, and delicious meal that’s packed with flavor. The shrimp is perfectly cooked with a smoky blend of spices, while the cauliflower rice provides a light and satisfying base. The lime and cilantro add a refreshing brightness to the dish, making it an ideal option for anyone looking for a keto-friendly meal that doesn’t sacrifice on taste. Whether you’re short on time or simply craving a flavorful Mexican-inspired dish, this recipe will hit the spot.

Instant Pot Keto Mexican Chicken Enchilada Casserole

This Instant Pot Keto Mexican Chicken Enchilada Casserole takes the flavors of classic enchiladas and transforms them into a delicious, low-carb casserole. Layers of shredded chicken, enchilada sauce, cheese, and keto-friendly tortillas are cooked together in the Instant Pot for a satisfying meal that’s both quick and easy. This dish is perfect for those on a keto diet who want the flavors of enchiladas without the carbs.

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can enchilada sauce (no sugar added)
• 1 cup shredded cheese (cheddar, mozzarella, or a Mexican blend)
• 4-6 low-carb tortillas (cut into strips)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
2. Season the chicken breasts with cumin, chili powder, salt, and pepper. Add the chicken to the Instant Pot and sear on both sides for 3-4 minutes until browned.
3. Pour in the chicken broth and enchilada sauce, scraping any browned bits from the bottom of the pot. Seal the lid and cook on high pressure for 15 minutes.
4. Once the cooking time is up, quick-release the pressure and remove the chicken breasts. Shred the chicken using two forks.
5. In a greased baking dish, layer the shredded chicken, low-carb tortilla strips, and shredded cheese. Pour some of the enchilada sauce from the Instant Pot over the layers, then top with remaining cheese.
6. Set the Instant Pot to sauté mode again, and pour the casserole back into the pot. Cook for 5 minutes, allowing the cheese to melt and the casserole to become bubbly.
7. Garnish with fresh cilantro and serve immediately.

Instant Pot Keto Mexican Chicken Enchilada Casserole offers all the flavors of traditional enchiladas without the carbs, making it a perfect choice for anyone following a keto diet. The layers of tender shredded chicken, cheesy goodness, and enchilada sauce create a flavorful casserole that’s sure to satisfy. With the Instant Pot’s fast cooking time, this dish comes together quickly, making it an easy weeknight dinner or a hearty meal for a family gathering. Serve with a side of guacamole and sour cream for an extra burst of flavor.

Note: More recipes are coming soon