We know that you are as mad about cooking as we are, which is why we are super excited to announce our partnership with MasterChef's Kelsey Murphy! US Season 11 winner Kelsey will be sharing home-cook adaptations of her winning MasterChef recipes as well as some new creations with us here! Born and raised Chicago girl Kelsey currently lives in Indianapolis with her husband and three kids. She specialises in Modern American Cuisine inspired by her background growing up in an Italian and Polish family where food was always a focus and large Sunday dinners were a tradition never to be missed. Through the years she has continued to teach herself new techniques and experiment with flavours for her family. A frontrunner throughout the series, she created no less than 20 dishes in challenges presented by some of the biggest names in the culinary world. Kelsey's winning creations in the final were steak tartare canape, lobster/crab ravioli appetizer, crispy-skinned duck entrée and a blueberry lavender panna cotta dessert. She focuses on respecting ingredients for what they are, letting each shine on the plate, and bringing together flavors from many American cultures.


The ultimate party food for those who love to entertain that are strapped for time. Season 11 Winner Kelsey Murphy’s Pulled Chicken Tacos draw upon convenience based appliances to create a texture-rich small plates for all to enjoy. As many home cook’s know, the desire for flavour-intensive food is often outweighed by other life obligations. The MasterChef Multicooker provides a perfect remedy for those who love to host under time constraints. Pairing slow cooked chicken tenders in a Cajun spice mix and pairing with a quick-blitzed avocado ranch sauce, Kelsey shows the importance of balancing both texture and flavour. This is the perfect dish for those who love a hit of spice but prefer it to be balanced with a creamy slaw against the crunch of a hard shell taco. Check out the video below to see Kelsey’s ultimate crunchy taco tips and the key to the avoiding a runny slaw.




4 servings

Prep Time

15 minutes

Cook Time

20 minutes


Multi Cooker, Table Blender, Utensils, Chef's Knife, Cutting Board, Bowl, Tongs


For the BBQ Chicken

4 flour or corn tortillas 2lb chicken breast, sliced into thin strips 1 tsp chili powder 1 tsp garlic powder 1 tsp onion powder ½ tsp smoked paprika ½ tsp cayenne pepper ½ tsp salt ¼ tsp pepper 2-3 dashes liquid smoke ½ can beer 2 cups BBQ sauce

For the Buttermilk Dressing

1 avocado 1 green onion 1 jalapeno 1 lime ½ cup buttermilk 1 cup cilantro ½ tsp garlic powder ½ tsp onion powder ½ tsp dried parsley ½ tsp salt

For the Slaw

3 cups slaw 2 tbs mayo ¼ cup avocado ranch dressing made above 1 jalapeno 1 lime ½ cup cilantro, roughly chopped ½ tsp salt


For the Tacos

1. Form a long tent with aluminum foil. 2. Brush both sides of tortillas with oil and drape over the foil tent. 3. Place in 350deg oven for 10 minutes or until golden brown.

For the BBQ Chicken

1. Place chicken, seasonings, liquid smoke, beer, and BBQ sauce in instant pot. 2. Stir to combine. Close pot to seal. 3. Pressure-cook for 20 minutes. 4. Release steam then remove chicken and shred.

For the Buttermilk Dressing

1. Place all dressing ingredients in blender and blend until smooth.

To make slaw

1. Place favorite slaw blend in large bowl. 2. Add in 2T mayo and 1/4c avocado dressing you just made and mix.

For the Slaw

1. Place chicken in taco shell. 2. Top with some additional BBQ sauce, followed by slaw and avocado dressing. 3 Feel free to garnish with additional cilantro or lime juice if desired.