Instant Pot Chicken Enchilada Dip - Keto, Low Carb
This quick and easy Instant Pot Chicken Enchilada Dip is the perfect keto-friendly game day dip and low carb Tex-Mex appetizer!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish, Sides
Cuisine: American, Mexican
Keyword: chicken, chicken enchilada, dip, enchilada dip, Instant Pot
Servings: 12 servings
Calories: 175kcal
Cost: $6
- 2 Chicken Breasts about 1 pound
- 1.5 Cups Red Enchilada Sauce
- 8 oz Cream Cheese
- .5 Cup Queso blanco cheese
- 1.5 Cup Shredded cheese mixed cheese blend
- Hot Sauce to taste
Place chicken in Instant Pot and pour red enchilada sauce on top of it.
Secure the Instant Pot lid and select the manual setting for 12 minutes.
Use the quick release on your Instant Pot, and shred the chicken in the sauce.
Add the cream cheese, queso cheese, and shredded cheese to the Instant Pot
Place the lid back on Instant Pot for 2 minutes.
Taste and adjust with hot sauce or additional enchilada sauce.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Net Carbs: 2g per serving, based on 12 servings
Calories: 175kcal | Carbohydrates: 3g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 400mg | Potassium: 183mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg