Instant Pot Queso Chicken (Keto, Low Carb)
This keto and low carb friendly recipe is delicious.
Servings: 5
Calories: 413kcal
Ingredients
- 2 lbs boneless skinless chicken tenderloins
- 1 tablespoon taco seasoning
- salt and pepper to taste
- 1 10 oz can Rotel tomatoes
- 4 oz cream cheese
- 1/2 cup broth
- 1 ½ cups Monterey Jack cheese shredded
Instructions
- Place the chicken tenderloins in a single layer in the bottom of the Instant Pot.
- Sprinkle 1 tablespoon of taco seasoning over the chicken. Then, sprinkle with salt and pepper,
- Pour broth over the chicken (use bone broth for keto, otherwise chicken broth is okay).
- Pour a can of Rotel tomatoes evenly over the top of the chicken.
- Place cream cheese on top of the chicken.
- Secure the lid on the Instant Pot and set valve to Sealing.
- Set the Instant Pot to manual for 15 minutes. When the cook time ends, let the pressure release naturally for 10 minutes before turning the valve to venting to quick release the remaining pressure.
- Remove the lid and stir the ingredients to fully incorporate the cream cheese.
- Add the Monterey Jack cheese, and stir to combine. Continue stirring until cheese has fully melted.
- Serve over cauliflower rice for a low-carb or keto meal alongside a salad. For a kid-friendly meal, serve over rice or with tortilla chips.
Video
Notes
One reader recommended an alternate cook time for those who are concerned about overcooked chicken. Instead of setting the time for 15 minutes, she set hers to 3 minutes and then waited 6 minutes after the cook time ends before releasing the remaining pressure and had great results. I still recommend 15 minutes at high pressure since I dread undercooked poultry, but wanted to share her results for those who worry about overcooked chicken.
Nutrition
Calories: 413kcal | Carbohydrates: 1g | Protein: 48g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 171mg | Sodium: 601mg | Potassium: 730mg | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 2.4mg | Calcium: 284mg | Iron: 1mg