When time is short and you don’t have much left after a long workday, try this Instant Pot low-carb Mu Shu Pork tacos because they can be on the table in about 20 minutes. Â
They are only 3 Freestyle points per serving per taco on Weight Watchers – and you can use lettuce or cabbage leaves as the taco shell…it’s so easy and delicious.
I have been looking for some easy low-carb recipes – and I think I found it. The Instant Pot is one of my favorite kitchen appliances (I use it more often that I want to admit) and using either lettuce or cabbage leaves as your shell makes this recipe so easy and low-carb.
When I’m counting my points and working the plan, I make sure to limit the carbs without sacrificing flavors or my favorite foods. Â
I used to get Mu Shu Pork tacos at our local Chinese place, but I haven’t gotten them in forever because they were never on plan.
So, I created a low-carb version of those delicious tacos…and it’s so worth making. Before we get into the recipe, are you still on the fence about the Instant Pot, this guide is great. It will help you learn if the Instant Pot is a good investment for you and your family.
If you need help figuring out your Instant Pot, check out this great guide (affiliate link). Don’t forget to use code “dash” to get $5 off!
To make this Instant Pot Low-Carb Mu Shu Pork tacos recipe:
Remove 8 cabbage leaves (or lettuce leaves) and set aside to be your tortillas. Chop the remaining cabbage and set aside.
In a large bowl, mix together the soy sauce, hoisin sauce, sliced pork, 1 Tablespoon of the toasted sesame oil and cornstarch.
Turn on the SAUTE mode and add 1 Tablespoon of the sesame oil and the garlic. Saute until the garlic is fragrant, about 3 minutes. Add the sliced pork mixture and water and cook until the pork begins to brown.
Add the carrots, chopped cabbage, mushrooms and water. Lock the lid and cook on MANUAL for 15 minutes. To serve, take 1 cup of the mu shu pork and place it in a cabbage leaf. Serve immediately.
What have you made in the Instant Pot recently?
Instant Pot Low-Carb Mu Shu Pork Tacos
Ingredients
- 1 pound boneless pork chops sliced thin
- 1/2 head cabbage divided
- 3 Tablespoons low-sodium soy sauce
- 2 Tablespoons toasted sesame oil divided
- 1 Tablespoon hoisin sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon minced garlic
- 1/2 cup matchstick carrots
- 3 cups white mushrooms chopped
- 1 cup green onions chopped
- 4 Tablespoons water
Instructions
- Remove 8 cabbage leaves (or lettuce leaves) and set aside to be your tortillas. Chop the remaining cabbage and set aside.
- In a large bowl, mix together the soy sauce, hoisin sauce, sliced pork, 1 Tablespoon of the toasted sesame oil and cornstarch.
- Turn on the SAUTE mode and add 1 Tablespoon of the sesame oil and the garlic. Saute until the garlic is fragrant, about 3 minutes. Add the sliced pork mixture and water and cook until the pork begins to brown.
- Add the carrots, chopped cabbage, mushrooms and water. Lock the lid and cook on MANUAL for 15 minutes. To serve, take 1 cup of the mu shu pork and place it in a cabbage leaf. Serve immediately.
Thank you! These were so good. I used cabbage leaves, but I think bibb lettuce leaves or like you said hydrophonic leaves would work so well. You should try this recipe – it’s delish.
These look delicious! Lately I’ve been using hydroponic lettuce for my lettuce wraps and they have been the perfect “boats”. I always have trouble finding lettuce that is big enough or doesn’t fall apart when I load it up.