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.  

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.

An image of the Instant Pot Low-Carb Mu Shu Pork Tacos recipe with the Mu Shu pork on beds of cabbage. The "tacos" are on a wooden slab.

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.

An image of the Instant Pot Low-Carb Mu Shu Pork Tacos recipe with the Mu Shu pork on beds of cabbage. One of the "tacos" is being held by someone. You can see the wooden slab with the other "taco" below it.

When I’m counting my points and working the plan, I make sure to limit the carbs without sacrificing flavors or my favorite foods.  

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.

An image of the Instant Pot Low-Carb Mu Shu Pork Tacos recipe with the Mu Shu pork on beds of cabbage. The "tacos" are on a wooden slab.

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!

An image of the Instant Pot Low-Carb Mu Shu Pork Tacos recipe with the Mu Shu pork on beds of cabbage. The "tacos" are being held by someone.

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.

A close up image of the Instant Pot Low-Carb Mu Shu Pork Tacos recipe with the Mu Shu pork on beds of cabbage. The "tacos" are on a wooden slab.

What have you made in the Instant Pot recently?

Instant Pot Low-Carb Mu Shu Pork Tacos

Instant Pot Low-Carb Mu Shu Pork Tacos

Dash of Herbs
This recipe is 3 Freestyle points per serving, 1 taco.
No ratings yet
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Chinese
Servings 8 servings
Calories 164 kcal

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.

Notes

If your dish seems soupy after it’s cooked in the Instant Pot, you can strain the pork out of the juices.  You can use some of the juice for dipping, if you want.
You can also use large lettuce leaves instead of cabbage.

Nutrition

Calories: 164kcalCarbohydrates: 8.4gProtein: 14.6gFat: 8.4gSaturated Fat: 1.4gCholesterol: 36.3mgSodium: 270.4mgFiber: 2.4gSugar: 3.7g
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

2 Comments

  1. 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.

  2. 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.

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