Tex Mex Instant Pot Chicken

Steph Wagner

April 22, 2020

Tex Mex Instant Pot Chicken


Tex Mex Instant Pot Chicken bariatric surgery recipe


High protein bariatric friendly recipe for your pressure cooker


Tex Mex Chicken key ingredient

Just like my favorite 20 Minute Taco Chili recipe, the key ingredient for this Tex Mex Instant Pot Chicken is taco seasoning. Such a simple and quick ingredient but so powerful in adding flavor. Sometimes I change up the brand of packet I purchase and other times I stick to my large Costco sized container of taco seasoning that stays in the pantry above the stovetop. Taco seasonings is for sure a staple in my house.

This recipe is similar to my approach to making chicken fajitas but has more of a stew feel to me than fajita meat because it uses more salsa and a higher liquid content.

Keeping moisture in meats

This recipe is very easy to get together and the pressure cooker helps to not only make it quickly, but maintain moisture as well as flavor.

Many bariatric surgery patients will complain that meat feels too dry. It is true, keeping moisture in your meets is key to enjoying your foods. It is also very important to make sure your bite sizes are staying small. When a dense protein like chicken hits the opening to your post-op pouch and the bite was too large, it will hit heavy and make you feel like it was because of the meat.

Here is a blog on keeping moisture in meats.


Tex Mex Instant Pot Chicken bariatric surgery recipe

Tex Mex Instant Pot Chicken

Course: Main Course
Cuisine: Mexican, Pressure Cooker
Keyword: Dairy Free, Instant Pot
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 189kcal
Author: Steph Wagner
Cost: $2.98 per serving
Simple recipe with great taco flavor and high in protein made in less than 20 minutes using a pressure cooker.
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  • Instant Pot


  • 1 lb boneless skinless chicken breast
  • 1 packet taco seasoning
  • 1 red bell pepper cut into 1 inch strips
  • 1 green bell pepper cut into 1 inch strips
  • 1.5 cups salsa of choice


  • Using kitchen shears or a serrated knife, trim chicken and cut into strips. Toss with taco seasoning. Add to bowl of pressure cooker.
  • Add remaining ingredients to the cooker, bell pepper strips and salsa.
  • Place lid on top and close. Move sealing valve to closed. Select Manual Pressure for four minutes. Allow to natural release for 10 minutes, then release pressure and serve.
  • Sprinkle reduced fat cheese, cilantro or plain Greek yogurt if desired.


Serving: 1g | Calories: 189kcal | Carbohydrates: 15g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1527mg | Potassium: 812mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2364IU | Vitamin C: 69mg | Calcium: 38mg | Iron: 2mg
Nutrition Facts
Tex Mex Instant Pot Chicken
Amount Per Serving (1 g)
Calories 189 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 73mg24%
Sodium 1527mg66%
Potassium 812mg23%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 7g8%
Protein 26g52%
Vitamin A 2364IU47%
Vitamin C 69mg84%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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