Lay the chicken in the bottom of the inner liner of the Instant Pot. Sprinkle taco seasoning. Pour in the broth. Spread the Rotel tomatoes evenly around the top of the ingredients. Put the cream cheese on top.
Pressure cook the meal for 15 minutes in the Instant Pot (make sure the valve is turned to "Sealing"). When the cook time ends, allow for a 10-minute natural release of the steam before turning the valve to "Venting" to release the pressure. Once the pressure has fully released, remove the lid. Stir well ensuring the cream cheese is fully blended in. Add the shredded Monterey Jack cheese and mix it all together.
Serve over rice or cauliflower rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (313g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 431 (62%)|
|Amt Per Serving||% DV|
|Total Fat 47.9g||64 %|
|Saturated Fat 22.3g||112 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 226.8mg||70 %|
|Sodium 591.2mg||20 %|
|Potassium 584mg||15 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.8g|
|Protein 62.8g||90 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 700
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