Instant Pot Sriracha Chicken Tacos – Kalyn’s Kitchen

posted by Kalyn Denny on April 5, 2021

Sriracha fans are going to swoon over these Instant Pot Sriracha Chicken Tacos with avocado salsa and creamy Queso Fresca cheese! You can eat the spicy Sriracha chicken in lettuce wraps for a version that’s even lower in carbs if you prefer.

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For years now I’ve been a fan of spicy Sriracha Sauce, and even featured it as one of my ingredient picks on the blog. And through the years I’ve made a few favorite recipes using Sriracha. But I’m so glad I got that Sriracha craving again and came up with this new recipe for Instant Pot Sriracha Chicken Tacos. The Sriracha-infused chicken was just spicy enough and the avocado salsa and creamy Queso Fresca was the perfect topping to add even more flavor to the tacos. I hope this recipe will entice you to switch up your Taco Tuesday options with the spicy flavor of Sriracha!

If you’re worried about this being too spicy, I’ll tell you that both Kara and I added a little more Sriracha to our taco when we ate it, and neither of us is a fan of ultra-spicy foods. But please don’t skip the cooling avocado salsa and Queso Fresca (or other Mexican cheese) because those add the perfect cooling note. We loved the tasty Sriracha Chicken in Mission Carb Balance Low-Carb Tortillas (affiliate link), but this chicken would also be delicious as a bowl meal served over cauliflower rice or slaw. Or if you want even fewer carbs, these tacos would also be amazing made as lettuce wraps for Keto.

What Ingredients do you need for this recipe?

What kind of Mexican cheese can you use for this recipe?

You may notice there are a huge variety of Mexican cheeses available, even in most regular grocery stores! And while I love the creamy Mexican cheese that melt well (like Oaxaca cheese!), for this recipe you want a crumbly cheese like Queso Fresca, Queso Blanco, or Cotija Cheese. And all these varieties of crumbly Mexican cheese are really low in carbs!

How to make this recipe:

1. Trim the chicken breasts and cut into 3 or 4 lengthwise strips.
2. Put chicken broth, lime juice, soy sauce, Golden Monkfruit Sweetener, and Sriracha Sauce into the Instant Pot, then add chicken strips.
3. Lock the lid and set Instant Pot to MANUAL, HIGH PRESSURE, 8 minutes.
4. After the eight minutes, let pressure NATURAL RELEASE for 10 minutes, and the do QUICK RELEASE.
5. Remove chicken to cutting board and set Instant Pot to SAUTE, HIGH and simmer sauce for 5-10 minutes to reduce.
6. While sauce simmers, shred chicken apart. 
7. When sauce has reduced as much as you’d like, turn off Instant Pot and put shredded chicken into the Instant Pot and let it warm. 
8. Dice avocados and slice green onions; then add lime juice and olive oil.
9. Crumble Queso Fresca or other Mexican cheese.
10. We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 net carbs per tortilla.
11. You can heat each tortilla on a dry hot frying pan for a minutes or so if you like.
12. Fill tortillas with shredded chicken and avocado salsa and then top with crumbled cheese and enjoy!

More Tasty Tacos in the Instant Pot:

Instant Pot Cheesy Chicken Tacos ~ Kalyn’s Kitchen
Slow Cooker or Instant Pot Barbecue Chicken Tacos ~ Slow Cooker or Pressure Cooker
Green Chile Chicken Tacos ~ Kalyn’s Kitchen
Food Blogger’s Best Instant Pot Chicken Tacos ~ Slow Cooker or Pressure Cooker
Spicy Shredded Chicken Lettuce Wrap Tacos ~ Kalyn’s Kitchen

Making this Recipe for Weekend Food Prep:

If you’re making this for Weekend Food Prep and planning on leftovers to eat later, I would make the spicy chicken mixture and crumble the cheese to store in the refrigerator. But it would be best make the avocado salsa right before you’re going to add it to the tacos.

What Instant Pot do I use?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes! You can find more Instant Pot Recipes on my other site, Slow Cooker or Pressure Cooker.

Ingredients

• 4 large boneless, skinless chicken breasts
• 3/4 cup canned chicken broth
• 5 T fresh squeezed lime juice, divided (see notes)
• 3 T soy sauce or gluten-free soy sauce
• 1/4 cup Golden Monkfruit sweetener
• 1/2 cup Sriracha sauce
• 2 avocados, diced
• 1 T extra-virgin olive oil
• 4 green onions
• 3/4 cup Queso Fresca

Instructions

1. Trim the chicken breasts removing any undesirable parts, and then cut each breast into 3 or 4 lengthwise strips.
2. Put chicken broth, lime juice, soy sauce, Golden Monkfruit Sweetener, and Sriracha Sauce into the Instant Pot. Stir to combine, then add chicken strips.
3. Lock the lid and set Instant Pot to MANUAL, HIGH PRESSURE, 8 minutes.
4. After the eight minutes is ended, let pressure NATURAL RELEASE for 10 minutes, and the do QUICK RELEASE to release the rest of the pressure.
5. Remove chicken to a cutting board and set Instant Pot to SAUTE, HIGH and simmer the sauce for 5-10 minutes or until it has reduced by about half.
6. While sauce simmers, shred chicken apart. 
7. When sauce has reduced as much as you’d like, turn off Instant Pot and put shredded chicken back into the Pot and let it warm in the sauce. 
8. Dice avocados and slice green onions; then mix together with lime juice and olive oil to make the avocado salsa.
9. Crumble Queso Fresca or other Mexican cheese.
10. We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 net carbs per tortilla.
11. You can heat each tortilla on a dry hot frying pan for a minutes or so before you fill the tacos if you like.
12. Or just fill tortillas with shredded chicken and avocado salsa and then top with crumbled cheese and enjoy!

Notes

I used my fresh-frozen lime juice for this recipe.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 305Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 69mgSodium: 1124mgCarbohydrates: 12gFiber: 4gSugar: 5gProtein: 29g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Sriracha Chicken Tacos would be approved for all phases of the original South Beach Diet and other low-carb and low-glycemic eating plans. If you’re eating strictly Keto or avoiding grains, you might want to eat the spicy chicken taco mixture inside lettuce wraps!

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