Instant Pot Cheesy Chicken Tacos

When I first discovered the magic of the Instant Pot Cheesy Chicken Tacos, it was a game changer for weeknight dinners. I was juggling work, family, and a never-ending to-do list, yet I craved something delicious and comforting. One evening, I experimented with my Instant Pot, hoping to create a dish that would satisfy all my cravings. The result? A creamy, cheesy, and incredibly flavorful taco filling that made my kitchen smell heavenly.

The best part is that you can whip these tacos up in no time! As the chicken cooks under pressure, the flavors meld together beautifully, and you’re left with tender, juicy meat that practically falls apart. I remember the first time I served these to my family; the smiles on their faces were priceless. Everyone was asking for seconds, and I was thrilled to have found a recipe that was not only easy but also a hit with the whole family.

These Instant Pot Cheesy Chicken Tacos are perfect for any occasion, whether it’s a busy weeknight or a fun weekend gathering. You can customize them with your favorite toppings, making each taco uniquely yours. So, gather your ingredients, and let’s dive into this delightful recipe that promises to bring joy to your table!

Instant Pot Cheesy Chicken Tacos Shopping List

The ingredients for Instant Pot Cheesy Chicken Tacos work wonderfully together, creating a deliciously cohesive dish. Each component plays a crucial role, ensuring that every bite is packed with flavor. From the tender chicken to the creamy cheese sauce, this dish is all about harmony and satisfaction.

• 4 boneless, skinless chicken breasts, trimmed and cut into lengthwise strips – The star of the show, these chicken breasts cook up tender and juicy in the Instant Pot.
• 1/2 cup Pace Picante Sauce – This adds a zesty base, infusing the chicken with a flavorful kick.
• 1 tsp onion powder – A must-have for that savory depth of flavor.
• 1 tsp garlic powder – Because everything tastes better with garlic!
• 1 T Green Tabasco Sauce – For those who love a little heat, this sauce elevates the flavor profile.
• 2 T fresh-squeezed lime juice – This gives the dish a bright and refreshing taste.
• 4 oz cream cheese, cut into small cubes – This makes the sauce creamy and decadent.
• 1 can (4 oz) diced green chiles with juice – These add a mild spiciness and enhance the overall flavor.
• 3/4 cup grated Mexican Blend cheese – This cheese melts beautifully, making the filling rich and gooey.
• 8 Mission Carb Balance Low-Carb Tortillas – Perfect for wrapping up all that delicious filling.
• Sliced olives for serving (optional) – They add a salty crunch.
• Sliced green onions for serving (optional) – For a fresh, crunchy garnish.

Cooking Instructions for Instant Pot Cheesy Chicken Tacos

Cooking these Instant Pot Cheesy Chicken Tacos is an absolute breeze! With just a few simple steps, you’ll have a delicious meal ready in no time. Let’s get started!

1. Trim visible fat and any undesirable parts from the chicken breasts and cut each into 3 to 4 lengthwise strips. This helps the chicken cook evenly and makes it easier to shred later.
2. Put the chicken strips into the Instant Pot and add the Pace Picante Sauce, onion powder, and garlic powder. Stir to combine, ensuring the chicken is well coated with the sauce.
3. Lock the lid on the Instant Pot and set it to HIGH PRESSURE for 8 minutes. It’s amazing how quickly this appliance can bring the chicken to perfect tenderness!
4. While the Instant Pot comes to pressure, gather the Green Tabasco Sauce, lime juice, cream cheese, and diced green chiles. Having everything ready makes the next steps smooth.
5. When the 8 minutes of cooking time has finished, let the Instant Pot NATURAL RELEASE for 10 minutes. This allows the juices to redistribute within the chicken.
6. After 10 minutes, turn the valve to quick release the rest of the pressure. Carefully remove the lid, and remove the chicken strips to a cutting board to cool.
7. Turn the Instant Pot to SAUTE/LOW HEAT and let the liquid simmer until it cooks down to about 1/2 cup, which takes about 5 minutes. This concentrated liquid will enhance the flavor of your sauce.
8. While the liquid reduces, use two forks to shred the chicken apart. It should pull apart easily and look beautiful!
9. When the liquid has cooked down, turn off the Instant Pot and let it cool for a couple of minutes. Then stir in the Green Tabasco Sauce, lime juice, diced green chiles, and cubes of cream cheese. Whisk the sauce until the cream cheese is all melted and mixed in.
10. Add the shredded chicken back into the Instant Pot and stir in the grated cheese, mixing it with the chicken until it melts slightly. This is where the magic happens!
11. To serve, heat the tortillas in a hot, dry pan for about a minute on each side. Fill each tortilla with some of the creamy chicken mixture, adding more grated cheese and other toppings like olives, green onions, salsa, or guacamole as desired. Enjoy!

Recipe Variations about Instant Pot Cheesy Chicken Tacos

There are so many ways to enjoy Instant Pot Cheesy Chicken Tacos. Let’s explore some variations to make this dish even more exciting!

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. When reheating, add a splash of water to retain moisture.
• Freezing: You can freeze the chicken filling in a freezer-safe container for up to two months. Thaw overnight in the fridge before reheating.
• Pairing: Serve with a side of Mexican rice or a fresh salad for a complete meal.
• Vegetarian Option: Substitute the chicken with black beans or lentils for a vegetarian version.
• Add Some Crunch: Top with crushed tortilla chips for an added crunch.
• Flavor Boost: Experiment with different cheese varieties like cheddar or pepper jack for a unique twist.

Serving This Instant Pot Cheesy Chicken Tacos

Serving Instant Pot Cheesy Chicken Tacos is all about making the meal feel festive and fun! Here are some ideas on how to elevate your serving game:

• Family Style: Serve the taco filling in a large bowl with all the toppings on the side, allowing everyone to create their own tacos.
• Garnish: Fresh cilantro and lime wedges make beautiful garnishes that add a pop of color and flavor.
• Occasions: These tacos are perfect for casual family dinners, game days, or even taco night parties!
• Storage Tips: If you have leftovers, store the filling separately from the tortillas to keep them fresh.
• Kid-Friendly: Let the kids build their own tacos with toppings they love; it can turn into a fun activity!
• Seasonal Sides: Pair with corn salad or grilled vegetables during summer, or creamy coleslaw in winter for a complete meal.

FAQ

Conclusion

The Instant Pot Cheesy Chicken Tacos are a delightful blend of flavors and textures that will leave you and your loved ones wanting more. With their creamy sauce and tender chicken, it’s a dish that brings comfort and satisfaction to the dinner table. I encourage you to try this recipe and enjoy the joy of cooking it brings. You won’t regret it!

Instant Pot Cheesy Chicken Tacos

The ultimate comfort food for taco lovers! These Instant Pot Cheesy Chicken Tacos are creamy, cheesy, and bursting with flavor. Perfect for a quick weeknight dinner, you'll be craving them again and again!

Print Recipe Pin Recipe

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 480 kcal

Equipment

• Blender
• Instant Pot
• Grater
• Cutting Board
• Whisk
• Frying Pan
• Mixing Bowl
• Wooden Spoon
• Saucepan
• Chef's Knife

Ingredients

  

• 4 pieces boneless, skinless chicken breasts trimmed and cut into lengthwise strips
• 1/2 cup Pace Picante Sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 T Green Tabasco Sauce plus more to add at the table if desired
• 2 T fresh-squeezed lime juice
• 4 oz cream cheese cut into small cubes
• 1 can diced green chiles with juice
• 3/4 cup grated Mexican Blend cheese plus about 3/4 cup more for serving tacos
• 8 pieces Mission Carb Balance Low-Carb Tortillas
• to taste sliced olives for serving (optional)
• to taste sliced green onions for serving (optional)

Instructions

 

• Trim visible fat and any undesirable parts from chicken breasts and cut each into 3-4 lengthwise strips. Put chicken strips into the Instant Pot with the salsa, onion powder, and garlic powder. Lock the lid, set the Instant Pot to HIGH PRESSURE, 8 minutes.
• While the Instant Pot comes to pressure and cooks for 8 minutes, get the green tabasco sauce, fresh lime juice, cubes of cream cheese, and diced green chiles.
• When the 8 minutes cooking time has finished, let the Instant Pot NATURAL RELEASE for 10 minutes, then turn the valve to quick release the rest of the pressure.
• Remove the chicken strips to a cutting board to cool. Turn the Instant Pot to SAUTE/LOW HEAT and let the liquid simmer until it's cooked down to about 1/2 cup. (This took about 5 minutes.) While the liquid reduces, use two forks to shred chicken apart.
• When the liquid has cooked down, turn off the Instant Pot and let it cool for a couple of minutes. Then stir in the Green Tabasco Sauce, lime juice, diced green chiles with juice, and cubes of cream cheese. Whisk the sauce until the cream cheese is all melted and mixed with the liquid to make a creamy sauce.
• Add the shredded chicken back into the Instant Pot (you can turn it on low for a couple of minutes if you feel the chicken has cooled down too much) and add the grated cheese, stirring so it mixes with the chicken and melts slightly.
• To serve, heat tortillas in a hot, dry pan for about a minute. Fill each tortilla with some of the creamy chicken mixture, more grated cheese, and other toppings as desired such as olives, green onions, salsa, Pico de Gallo, sour cream, avocado, or guacamole.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the fridge for up to three days. When reheating, add a splash of water to retain moisture.
• Tip 2: You can freeze the chicken filling in a freezer-safe container for up to two months. Thaw overnight in the fridge before reheating.
• Tip 3: Serve with a side of Mexican rice or a fresh salad for a complete meal.
• Tip 4: Substitute the chicken with black beans or lentils for a vegetarian version.
• Tip 5: Top with crushed tortilla chips for an added crunch.

Keyword cheesy chicken tacos, easy weeknight dinner, Instant Pot tacos, Mexican recipes

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.