Instant Pot Sriracha Chicken Tacos
Sriracha fans are going to swoon over these Instant Pot Sriracha Chicken Tacos with avocado salsa and creamy Queso Fresco cheese! Or you can eat the spicy Sriracha chicken in lettuce wraps for a version that’s even lower in carbs if you prefer.
PIN the Sriracha Chicken Tacos to make some later!
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 recently 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, but please don’t skip the cooling avocado salsa and Queso Fresca (or other Mexican cheese) that were the perfect topping to add a cooling factor and even more flavor to these amazing tacos. I hope this recipe will entice you to switch up your Taco Tuesday options with the spicy flavor of Sriracha!
What Ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- boneless, skinless chicken breasts
- canned chicken broth
- fresh squeezed lime juice (I used my fresh-frozen lime juice.)
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- Golden Monkfruit Sweetener (affiliate link)
- Sriracha Sauce (affiliate link)
- avocados
- extra-virgin Olive Oil (affiliate link)
- green onions
- Queso Fresco
- Mission Carb Balance Low-Carb Tortillas (affiliate link) or other low-carb tortillas or lettuce wraps for serving
How spicy is the Sriracha Chicken in these tacos?
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 if you want, use a bit less Sriracha when you make the chicken; you can always add more but you can’t take it out.
What kinds of cheese can you use for the Sriracha Chicken Tacos?
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 Fresco, Queso Blanco, or Cotija Cheese. And all these varieties of crumbly Mexican cheese are really low in carbs!
More ways to Eat the Sriracha Chicken:
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.
How to make Sriracha Chicken Tacos:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim the chicken breasts and cut into 3 or 4 lengthwise strips.
- Put chicken broth, 3 T lime juice, soy sauce, Golden Monkfruit Sweetener, and Sriracha Sauce into the Instant Pot, then add chicken strips.
- Lock the lid and set Instant Pot to MANUAL, HIGH PRESSURE, 8 minutes.
- After the eight minutes, let pressure NATURAL RELEASE for 10 minutes, and the do QUICK RELEASE.
- Remove chicken to cutting board and set Instant Pot to SAUTE, HIGH and simmer sauce for 5-10 minutes to reduce.
- While sauce simmers, shred chicken apart.
- 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.
- Dice avocados and slice green onions; then add 2 T lime juice and olive oil.
- Crumble Queso Fresca or other Mexican cheese.
- We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 net carbs per tortilla, but there are a few good brands of low-carb tortillas.
- You can heat each tortilla on a dry hot frying pan for a minutes or so if you like.
- Fill tortillas with shredded chicken and avocado salsa and then top with crumbled cheese and enjoy!
More Tasty Chicken Tacos in the Instant Pot:
- Instant Pot Cheesy Chicken Tacos
- Green Chile Chicken Tacos
- Spicy Shredded Chicken Lettuce Wrap Tacos
Making Sriracha Chicken Tacos 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 did 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.
Instant Pot Sriracha Chicken Tacos
Instant Pot Sriracha Chcken Tacos will be a hit with everyone who likes Sriracha Sauce, and the avocado salsa and creamy Queso Fresco are the perfect toppings
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 Fresco
Instructions
- Trim the chicken breasts removing any undesirable parts, and then cut each breast into 3 or 4 lengthwise strips.
- Put chicken broth, 3 T lime juice, soy sauce, Golden Monkfruit Sweetener, and Sriracha Sauce into the Instant Pot. Stir to combine, then add chicken strips.
- Lock the lid and set Instant Pot to MANUAL, HIGH PRESSURE, 8 minutes.
- 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.
- 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.
- While sauce simmers, shred chicken apart.
- 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.
- Dice avocados and slice green onions; then mix together with the other 2 T lime juice and olive oil to make the avocado salsa.
- Crumble Queso Fresco or other Mexican cheese.
- We used Mission Carb Balance Low-Carb Tortillas (affiliate link) with 4 net carbs per tortilla.
- You can heat each tortilla on a dry hot frying pan for a minutes or so before you fill the tacos if you like.
- 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:
8Serving Size:
1Amount 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 low-carb eating plans and for all phases of the original South Beach Diet. If you’re eating strictly Keto or avoiding grains, you might want to eat the spicy Sriracha chicken 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, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Sriracha Chicken Tacos made in the Instant Pot were first posted in 2021. The recipe was last updated with more information in 2024.
4 Comments on “Instant Pot Sriracha Chicken Tacos”
These are my new favorite tacos! I used half the amount of sriracha and date syrup and they had the perfect amount of spice. The chicken with the avocado salsa and cheese is a perfect combination. Thanks for this recipe! Looking forward to trying more!
Not sure why I missed this comment earlier, but so glad you enjoyed it!
I would love to make this but we don’t eat anything spicy and especially don’t like siracha. Is there anything we can substitute for the siracha?
If you enter “chicken tacos” into the search bar you’ll find about 5 other chicken taco variations, all of which will be less spicy than this recipe. Just substitute that chicken and use the other toppings for this recipe.