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Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos

Use the Instant Pot or slow cooker to make the tasty cheesy chicken for these Low-Carb Cheesy Chicken Tacos. We used low-carb tortillas, but for Keto, gluten-free, or South Beach Diet Phase One you could enjoy the chicken in lettuce wraps or served over salad.

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Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos found on KalynsKitchen.com

I’ve been working on updating some of my favorite slow cooker recipes so I could give cooking instructions for people who want to make them in the Instant Pot, and the last few times I’ve had a recipe-testing day I worked on an Instant Pot variation for Slow Cooker Spicy Shredded Chicken Lettuce Wrap Tacos. But interestingly enough, when we experimented with this recipe for the Instant Pot we ended up converting it into a different recipe for cheesy tacos that had cream cheese and cheese melted into the spicy chicken filling.

And sometimes the hardest part of coming up with a new recipe that you’re satisfied with is taking the photos, and we had to photograph this three times before we had a winner! But JakeKara, and I all gobbled up one of these Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos on a long recipe-testing day when we weren’t all that hungry, so I can guarantee they are delicious! We liked them best with my favorite whole wheat low-carb tortillas, but if you want a version that’s Keto, gluten-free, or South Beach Diet Phase One you can definitely eat the cheesy chicken taco meat in lettuce wraps or over a salad instead.

Of course you can make these deliciously-cheesy chicken tacos in a slow cooker too; if you prefer that method, just check the recipe for those instructions. We didn’t test these Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos out on any kids, but the chicken taco meat is slightly spicy, so if you’re cooking for younger tastebuds you might want to skip adding the Green Tabasco Sauce and let people add that at the table. But do try this if you like things like creamy chicken enchiladas or chicken tacos with sour cream, and I bet you’ll like them just as much as we did!

Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos found on KalynsKitchen.com

Trim the chicken breasts and cut into lengthwise strips. Add to the Instant Pot with salsa, onion powder, and garlic powder. Lock lid and set Instant Pot to HIGH PRESSURE for 8 minutes. When time is up, let the Instant Pot release pressure naturally for 10 minutes, then do quick release until all the pressure is released.

While chicken cooks, get the Green Tabasco Sauce, fresh lime juice, cubes of cream cheese, and diced green chiles ready to go. When pressure is all released, remove chicken to the cutting board. Turn the Instant Pot to SAUTE/LOW HEAT and simmer to reduce the liquid left in the pressure cooker to about 1/2 cup. Shred the chicken apart with two forks.

Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos found on KalynsKitchen.com

When the sauce has cooked down to about 1/2 cup, turn off Instant Pot and let the liquid cool for a few minutes. Then stir in Green Tabasco Sauce, Lime Juice, diced green chiles with juice, and cubes of cream cheese. Whisk until the cream cheese has melted and mixed with the liquid to make a creamy sauce. Then add chicken back into the Instant Pot with the 3/4 cup grated cheese and stir to combine.

To serve, heat tortillas in a hot dry pan for a minute or so, top with some of the cheesy chicken mixture, olives, green onions, and other toppings as desired.

Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos found on KalynsKitchen.com

We loved these with more Green Tabasco Sauce added at the table. You could also serve with salsa, pico de gallo, sour cream, avocado, or guacamole.

Love Your Instant Pot?

I use a 6 Quart Instant Pot for all my Instant Pot Recipes. Check out my growing collection of Pressure Cooker or Instant Pot RecipesFind more Pressure Cooker/Slow Cooker Recipes on my other site!

More Tasty Tacos from the Instant Pot:

Instant Pot (or Slow Cooker) Low-Carb Greek Pork Tacos ~ Kalyn’s Kitchen
Instant Pot Chipotle Shredded Beef ~ Taste and Tell
Pressure Cooker (or Slow Cooker) Low-Carb Buffalo Chicken Tacos ~ Kalyn’s Kitchen
Instant Pot Pulled Chicken Tacos ~ CopyKat Recipes
Pressure Cooker (or Slow Cooker) Low-Carb Flank Steak Tacos with Spicy Slaw ~ Kalyn’s Kitchen
Pressure Cooker Chicken Walking Tacos ~ Pressure Cooking Today

Instant Pot (or Slow Cooker ) Low-Carb Cheesy Chicken Tacos

Ingredients:

  • 4 boneless, skinless chicken breasts, trimmed and cut into lengthwise strips
  • 1/2 cup salsa (We used Pace Picante Sauce, Medium.)
  • 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 (I used my fresh-frozen lime juice.)
  • 4 oz. cream cheese, cut into small cubes
  • 1 can (4 oz) diced green chiles with juice
  • 3/4 cup grated Mexican Blend cheese, plus about 3/4 cup more for serving tacos
  • 8 small taco-sized low-carb flour tortillas (I used my favorite whole wheat low-carb tortillas.)
  • Sliced olives for serving (optional)
  • Sliced green onions for serving (optional)
  • Other toppings as desired such as salsa, Pico de Gallo, sour cream, avocado, or guacamole

Directions:

  1. 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.
  2. Lock the lid, set the Instant Pot to HIGH PRESSURE, 8 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Slow Cooker Directions:

  1. To cook in a slow cooker, trim and cut chicken as above and put into a 3-4 Quart Slow Cooker with the salsa, onion powder, and garlic powder.
  2. Cook on LOW for about 5 hours, or until the chicken is tender and shreds apart easily.
  3. Remove chicken to a cutting board to cool.
  4. Transfer the liquid to a saucepan that’s large enough to hold all the chicken. Cook the liquid over low heat until it’s reduced to about 1/2 cup (about 5 minutes.)
  5. Turn off heat and let the liquid cool for 2-3 minutes, then stir in the Green Tabasco Sauce, lime juice, and cubes of cream cheese and use a whisk to stir until cream cheese has melted into the liquid to form a creamy sauce. Add the chicken into the pot with the grated cheese and stir to combine and melt the cheese slightly.
  6. 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.

 

Recipe adapted from Slow Cooker Spicy Shredded Chicken Lettuce Wrap Tacos.

All images and text ©

Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With low-carb tortillas these cheesy chicken tacos should be suitable for most low-carb diets. The tortillas I prefer have 3 net carbs per tortilla. For Keto or gluten-free, eat the cheesy chicken mixture in lettuce wraps or over salad. This recipe could be made suitable for the South Beach Diet with reduced-fat cream cheese and cheese and would be Phase Two with low-carb tortilas or Phase One with lettuce wraps or eaten over salad..

Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos found on KalynsKitchen.com

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10 comments on “Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos”

  1. I would definitely double this for a party — the Instant Pot makes it so easy! Great recipe.

  2. This looks amazing! I have a ton of chicken in the fridge, I will have to give this a try. I will most likely drizzle on some Chipotle Tobasco sauce, I am a little obsessed with it!

  3. The ingredient list is missing diced green chillies.

  4. Do you know what the macros are per serving? 

    • I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I can do at this time.

  5. This looks delicious. I’m just wondering if there is enough liquid in the recipe for the instant pot to come to pressure? Thanks!

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