Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.7 out of 5 stars
(176)
Ingredients
6 servings
- 1.25 lbs boneless skinless chicken thighs
- 2 cups fresh pineapple, finely chopped
- 1 jalapeño, minced (remove ribs and seeds for less heat)
- Half of a red onion, minced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 tablespoon sriracha
- 1 tablespoon yellow mustard
- 1/4 cup water
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 1/4 cup water
- 1 tablespoon white vinegar
- 1 jalapeño (remove ribs and seeds for less heat)
- 1 clove garlic
- 1 teaspoon dried dill (or about 1/4 cup fresh)
- 1/4 cup fresh parsley
- 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)
- 1/2 teaspoon salt
- Black pepper to taste
- Cabbage for the slaw
- Tortillas
- Any extra toppings you like
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Preparation
Step 1
Prep: Preheat the oven to 475 degrees (broil setting).
Step 2
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.
Step 3
Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned.
Step 4
Sauce: Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
Step 5
Done: Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.
Step 6
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Chef's notes
Making this in the slow cooker:
Since chicken cooks quickly, set this to high for 2-3 hours or low for 4-5 hours. Then shred and brown.
Making this on a stovetop:
Sauté the vegetables and spices, add the chicken, add a little more liquid (maybe 1/2 cup to 1 cup), and let it simmer down. Then shred and brown.
