Instant Pot - Keto Chorizo Breakfast Tacos

7 steps

Prep:10minCook:20min

From the Keto Reset Instant Pot Cookbook

Updated at: Wed, 16 Aug 2023 21:10:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories632.1 kcal (32%)

Total Fat51.8 g (74%)

Carbs8.5 g (3%)

Sugars1.8 g (2%)

Protein32.4 g (65%)

Sodium1425.5 mg (71%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsavocado oil

1.5 lbsFresh Chorizo

or links with casting removed

¾ cupSour Cream

½ cupchicken broth

6eggs

large

lettuce

large, or cabbage for Taco shells

Topping (optional)

½ cupshredded cheddar

¾ cupsAvocado

mashed

2 tablespoonscilantro

finely chopped

Chile-lime salt

Instructions

Step 1

Set Instant Pot to Saute and heat the oil. Crumble in the chorizo. Saute for 2 minutes, breaking up the meat with wooden spoon.

Step 2

Stir in Sour Cream and Broth

Step 3

Place long-legged metal trivet directly on top of the sausage mixture. Place the eggs on the trivet.

Step 4

Press Cancel. Secure the lid. Press pressure cook and set timer to 10 minutes. Meanwhile, Fill bowl with ice water

Step 5

When Instant Pot beeps, quick release pressure. Use tongs to remove eggs and drop in ice bath. Stir Chorizo and allow it to rest in Instant Pot on warm.

Step 6

Peel and slice eggs

Step 7

Spoon Chorizo into lettuce cups. Top with sliced eggs and any optional topping. Add squeeze of lime on top.

Notes

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Bland

Crispy

Delicious

Dry

Fresh

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