Instant Pot Low-Carb Cheesy Chicken Tacos

Ingredients

• 4 boneless, skinless chicken breasts, trimmed and cut into lengthwise strips
• 1/2 cup salsa
• 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 small taco-sized low-carb flour 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. Cut away any visible fat or bits you do not want from the chicken breasts. Slice each chicken breast into 3-4 long strips, then place the chicken in the Instant Pot. Add the salsa and sprinkle in the onion powder and garlic powder.
2. Secure the lid and set the machine for 8 minutes on HIGH PRESSURE.
3. As the pot builds pressure and goes through the 8 minutes of cooking, pull out the Green Tabasco Sauce, fresh lime juice, cream cheese cubes, and diced green chiles.
4. After the 8 minutes are up, allow NATURAL RELEASE for 10 minutes, then use the valve to quick release the pressure that remains.
5. Move the chicken to a cutting board so it can cool. Set the Instant Pot to SAUTE/LOW HEAT, and simmer the cooking liquid until it has concentrated to about 1/2 cup, about 5 minutes. While that bubbles away, pull the chicken into shreds with 2 forks.
6. When the liquid is reduced, shut off the Instant Pot and leave it alone for a couple of minutes. Stir in the Green Tabasco Sauce, fresh lime juice, green chiles with their juice, and cream cheese cubes. Whisk until the cream cheese melts completely into the liquid and you have a smooth, creamy sauce. Return the shredded chicken to the Instant Pot; if it seems too cool, use low heat for a couple of minutes. Add the grated cheese and stir until it is mixed through the chicken and just starting to melt.
7. To serve, warm each tortilla for about a minute in a hot pan with no oil. Spoon in the creamy chicken, add extra grated cheese, and finish with any toppings you want, including salsa, Pico de Gallo, olives, green onions, sour cream, avocado, or guacamole.
8. For the slow cooker method, trim the chicken and slice it the same way, then place it in a 3.5 Quart Slow Cooker. Add the salsa, onion powder, and garlic powder.
9. Cook on LOW for about 5 hours, stopping when the chicken is tender enough to shred easily.
10. Lift the chicken out onto a cutting board and let it cool.
11. Pour the liquid into a saucepan big enough to also fit the chicken. Simmer it over low heat until about 1/2 cup remains, about 5 minutes.
12. Take the pan off the heat and let the liquid cool for 2-3 minutes. Add the Green Tabasco Sauce, lime juice, and cream cheese cubes, then whisk until the cubes blend into the liquid and turn it creamy. Put the chicken into the pot, add the grated cheese, and stir so everything combines and the cheese softens a bit.
13. For serving, warm each tortilla for about a minute in a hot pan with no oil. Add the creamy chicken mixture, sprinkle on more grated cheese, and choose any toppings you like, including sour cream, olives, avocado, Pico de Gallo, green onions, guacamole, or salsa.