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Homemade Instant Pot Cheesy Chicken Tacos recipe photo

Instant Pot Cheesy Chicken Tacos

These Instant Pot Cheesy Chicken Tacos are a family favorite! Quick, flavorful, and creamy, they’ll have everyone asking for seconds.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts trimmed and cut into lengthwise strips
  • 1/2 cup Pace Picante Sauce (for a zesty kick)
  • 1 tsp onion powder (for savory depth)
  • 1 tsp garlic powder (to enhance flavor)
  • 1 T Green Tabasco Sauce plus more to taste at the table
  • 2 T fresh-squeezed lime juice (for brightness)
  • 4 oz cream cheese cut into small cubes
  • 1 can (4 oz) diced green chiles with juice (for added flavor)
  • 3/4 cup grated Mexican Blend cheese plus about 3/4 cup more for serving
  • 8 pieces Mission Carb Balance Low-Carb Tortillas (for a low-carb option)
  • Sliced olives for serving (optional)
  • Sliced green onions for serving (optional)

Equipment

  • Instant Pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Spoon or spatula
  • Serving Platter

Method
 

  1. Start by trimming and cutting your boneless, skinless chicken breasts into lengthwise strips. This allows for even cooking and easy shredding later.
  2. In a mixing bowl, combine the chicken strips with the Pace Picante Sauce, onion powder, garlic powder, Green Tabasco Sauce, and fresh-squeezed lime juice. Mix until the chicken is well-coated with the seasoning.
  3. Place the seasoned chicken into the Instant Pot. Top with the cream cheese and diced green chiles (juice included). Make sure everything is spread evenly.
  4. Secure the lid on your Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, let the pressure release naturally for 5 minutes before using the quick release function to release any remaining pressure.
  5. Carefully open the lid and use two forks to shred the chicken directly in the pot. Stir in the grated Mexican Blend cheese until melted and well-combined.
  6. Warm the Mission Carb Balance Low-Carb Tortillas according to package instructions. Spoon the cheesy chicken mixture onto each tortilla, adding additional cheese, olives, and green onions as desired.
  7. Serve your Instant Pot Cheesy Chicken Tacos immediately, adding extra Green Tabasco Sauce at the table for those who like a little more heat!

Notes

  • Store the seasoned chicken in the refrigerator for up to 24 hours before cooking to enhance flavors.
  • Leftover filling can be stored in an airtight container in the fridge for up to 3 days.
  • For freezing, let the filling cool, then transfer it to a freezer-safe bag for up to 3 months.