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!
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.