Empty My Fridge
Instant Pot Buffalo Chicken Tacos
Ingredients
- Chicken thigh · boneless skinless1 ¼ lb
- Onion powder1 tsp
- Salt½ tsp
- Black pepperto taste
- Buffalo sauce¼ cups
- Mayonnaise½ cups
- Olive oil¼ cups
- Vinegar1 tbsp
- Garlic1 clove
- Dill · dried1 tsp
- Parsley¼ cups
- Tortilla
- Cabbage · shredded
- Cilantro
- Avocado
- Lime
Instructions
- Place the chicken, seasonings and buffalo sauce in the Instant Pot. Cook on high pressure for 15 minutes.
- Allow a natural pressure release for 5-10 minutes. When the chicken is done, shred it with two forks.
- While the chicken cooks, blend all the ranch ingredients in a food processor until smooth.
- Transfer the shredded chicken and sauce to a baking sheet. Broil for 10-15 minutes until browned and crispy.
- Assemble the tacos with the buffalo chicken, mashed avocado, shredded cabbage, a squeeze of lime, cheese and ranch in a tortilla.
Summarized from Pinch of Yum's video. Watch it for the details.
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