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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


  • Instant Pot


  • 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