Keto Instant Pot Enchilada Bowl [with Red Sauce]

Who doesn’t like an enchilada? By removing the carbs and serving the tasty ingredients in a bowl, now keto dieters can enjoy them too. When making this dish you can choose to add chicken or make them vegetarian. Either way, they’ll provide you with a filling meal for lunch or dinner.

To make these bowls of goodness, you first need to make the sauce and then cook the chicken and vegetables. Start by making the sauce and then set it aside. Next, if you’re going with chicken, cook the thighs in avocado oil in a pan. Once browned, add the sauce to the chicken along with onion and chiles. Once the chicken’s cooked, it should be removed and sliced before adding it back into the pan.

Now that the ingredients are cooked, it’s time to assemble the bowls. The great thing about this dish is you can customize it by using your favorite toppings. Being a Mexican dish, avocado, cheese, sour cream, tomato, and jalapeno works great, but you can add anything you like. Simply place the chicken mixture into a bowl (on top of cauliflower rice if you wish) and then top it with whatever you want. The bowls are now ready to devour!

Next time you need to put together a delicious meal quickly, give these instant pot enchilada bowls a try.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


Enchilada Bowl:
2 tablespoon avocado oil
16 ounce boneless, skinless chicken thighs
1/4 cup water
1/4 cup onion, chopped
4 ounce canned diced green chiles

Red Sauce:
1 1/2 cup low carb tomato sauce
3/4 cup chicken broth
3 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon ground cinnamon
1 teaspoon apple cider vinegar
Black pepper to taste
1/4 teaspoon cayenne pepper

1 medium avocado
1 cup shredded Mexican blend cheese
2 medium jalapeno pepper
1/2 cup sour cream

Nutrition Summary: This makes a total of 4 servings of Keto Enchilada Bowl. Each serving comes out to be 595 calories, 48.4g fat, 10.6g net carbs, and 29.7g protein.


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  1. Jena Huffman on May 24, 2023 at 2:03 pm

    Wow 😮Delicious ❤

  2. GiL69 on May 24, 2023 at 2:15 pm

    RuledMe, that dish looks AWESOME.
    Quick question (not a criticism of the dish) is there a reason not to brown the chicken thighs a bit more before adding the sauce? Thanks for another wonderful video and recipe.👍👍👍 I will make this soon…

  3. Perséfone Atelier on May 24, 2023 at 2:39 pm


  4. Lucinda Jackson on May 24, 2023 at 3:20 pm

    Looks delish! I plan to give this a try, but think I’ll add the diced chiles and onions to the sauce before adding it to the chicken in the skillet to save having to stir it all in which is a bit awkward with the thighs in the pan. I’ll also leave out that final water as the finished sauce looked thinner than I think I’d like. The spices, etc all look perfect! 🩷🌸🩷

  5. lezleyd55 on May 24, 2023 at 4:04 pm

    … some pork rinds on the side😋

  6. malcontent on May 24, 2023 at 4:38 pm

    Excellent … again

  7. Brenda Collins on May 24, 2023 at 7:16 pm

    That looks soooo dang good!!!

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