Instant Pot Buffalo Chicken Tacos
Ingredients
Buffalo Chicken
-
1.25
lb
boneless skinless chicken thighs
-
½
teaspoon
onion powder
-
to taste
salt and pepper
-
¼
cup
buffalo sauce
Ranch
-
½
cup
mayonnaise
-
¼
cup
olive oil
-
¼
cup
water
-
1
tablespoon
white vinegar
-
1
clove
garlic
-
1
teaspoon
dried dill (or about ¼ cup fresh)
-
¼
cup
fresh parsley
-
½
teaspoon
onion powder
-
½
teaspoon
salt
-
to taste
black pepper
Tacos
-
to taste
tortillas
-
to taste
shredded cabbage
-
to taste
cilantro
-
to taste
avocado
-
to taste
limes
Instructions
- Place chicken, seasonings, and buffalo sauce in the Instant Pot and cook on high pressure for 15 minutes.
- Allow for natural pressure release for 5-10 minutes, then shred the chicken with two forks.
- While the chicken cooks, combine all ranch ingredients in a food processor and pulse until smooth.
- Transfer the shredded chicken and sauce to a baking sheet and broil for 10-15 minutes until browned and crispy.
- Assemble the tacos with buffalo chicken, mashed avocado, shredded cabbage, lime squeeze, cheese of choice, and ranch in tortillas.
Nutrition Facts (estimated)
Servings
2-4 servings
Calories
500
Total fat
30g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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