🌮Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw😋


    Instant Pot Hawaiian Chicken:

    • 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

    Jalapeño Ranch:

    • 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



    1Prep: Preheat the oven to 475 degrees (broil setting).

    2Instant 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.

    3Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned.

    4Sauce: Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.

    5Done: Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.




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