Go Back
Homemade Instant Pot Cheesy Chicken Tacos photo
Print Recipe Save it for later

Instant Pot Cheesy Chicken Tacos

Quick and creamy shredded chicken tacos made in the Instant Pot with a cheesy, tangy sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 boneless skinless chicken breasts trimmed and cut into lengthwise strips
  • 1/2 cup Pace Picante Sauce see notes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 Tbsp Green Tabasco Sauce plus more for serving if desired
  • 2 Tbsp fresh lime juice see notes
  • 4 oz cream cheese cut into small cubes
  • 1 can (4 oz) diced green chiles include the juice
  • 3/4 cup grated Mexican blend cheese plus about 3/4 cup more for serving
  • 8 Mission Carb Balance low-carb tortillas see notes
  • sliced olives for serving, optional
  • sliced green onions for serving, optional

Instructions

  • Trim any visible fat from the chicken breasts and cut each breast into 3–4 lengthwise strips.
  • Place the chicken strips in the Instant Pot; add the Pace Picante Sauce, onion powder, and garlic powder, and stir to combine.
  • Lock the lid and set the Instant Pot to High Pressure for 8 minutes.
  • When the cook time ends, allow a 10-minute natural release, then quick-release any remaining pressure and open the lid.
  • Transfer the chicken strips to a cutting board and shred them with two forks.
  • Turn the Instant Pot to Sauté (low) and simmer the remaining liquid until it reduces to about 1/2 cup, about 3–6 minutes.
  • Turn the Instant Pot off briefly, then stir in the Green Tabasco Sauce, lime juice, diced green chiles with their juice, and the cubed cream cheese; whisk until the cream cheese melts into a creamy sauce.
  • Add the shredded chicken back into the pot and stir in the 3/4 cup grated Mexican blend cheese until warmed and slightly melted; keep on low heat for a minute if needed to heat through.
  • Heat tortillas in a hot, dry skillet for about 1 minute per side or until warm and pliable.
  • Fill each tortilla with the cheesy chicken mixture, sprinkle with extra grated cheese, and top with sliced olives and green onions if desired.

Equipment

  • Instant Pot or Electric Pressure Cooker
  • Cutting Board
  • Chef’s knife
  • Two Forks
  • Spatula or spoon
  • Dry skillet or griddle
  • Measuring Cups and Spoons

Notes

  • Use full-fat cream cheese for the creamiest sauce.
  • Adjust Green Tabasco to taste for heat.
  • Reserve extra grated cheese for topping while serving.
  • Warm tortillas just before serving to keep them pliable.