Instant Pot Hawaiian Chicken Tacos
Ingredients
The chicken filling
-
1.25
lbs.
boneless skinless chicken thighs
-
2
cups
fresh pineapple, finely chopped
-
1
jalapeño, minced
-
½
red onion, minced
-
3
cloves
garlic, minced
-
1
teaspoon
chili powder
-
1
teaspoon
cumin
-
1
teaspoon
salt
-
1
tablespoon
sriracha
-
1
tablespoon
yellow mustard
-
¼
cup
water
The jalapeño ranch slaw
-
½
cup
mayonnaise
-
¼
cup
olive oil
-
¼
cup
water
-
1
tablespoon
white vinegar
-
1
jalapeño
(remove ribs and seeds for less heat)
-
1
clove
garlic
-
1
teaspoon
dried dill
-
¼
cup
fresh parsley
-
¼
cup
fresh chives
-
½
teaspoon
salt
-
black pepper to taste
Extras
-
Cabbage for the slaw
-
Tortillas
-
Any extra toppings you like
Instructions
- Preheat the oven to 475 degrees (broil setting).
- Place all chicken filling ingredients in the Instant Pot and cook on high pressure for 10 minutes.
- Release the pressure and shred the chicken directly in the pot.
- Transfer shredded chicken to a baking sheet lined with foil and broil for 10-15 minutes until browned.
- Pulse jalapeño ranch ingredients in a food processor until smooth.
- Toss some of the dressing with finely shredded cabbage to make a slaw.
- Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, and any additional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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