Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw
Ingredients
- 1.25 boneless skinless chicken thighs .
- 2 2 fresh pineapple , finely chopped
- 1 jalapeño , minced (remove ribs and seeds for less heat)
- half of a red onion , minced
- 3 garlic cloves , minced
- 1 teaspoon 1 teaspoon chili powder
- 1 teaspoon 1 teaspoon cumin
- 1 teaspoon 1 teaspoon salt
- 1 tablespoon 1 tablespoon sriracha
- 1 tablespoon 1 tablespoon yellow mustard
- 1/4 1/4 water
- 1/2 1/2 mayonnaise
- 1/4 1/4 olive oil
- 1/4 1/4 water
- 1 tablespoon 1 tablespoon white vinegar
- 1 jalapeño (remove ribs and seeds for less heat)
- 1 garlic clove
- 1 teaspoon1/4 cup 1 teaspoon1/4 cup dried dill (or about fresh)
- 1/4 1/4 parsley fresh
- 1/4 1/4 chives fresh (or sub 1/2 teaspoon onion powder)
- 1/2 teaspoon 1/2 teaspoon salt
- black pepper to taste
- Cabbage for the slaw
- Tortillas
- Any extra toppings you like
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Instructions
- Prep: Preheat the oven to 475 degrees (broil setting).
- Instant Pot: Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot.
- Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned.
- Sauce: Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
- Done: Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.
Source
Original recipe: View Original