Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw

Name: Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw
Total time: 60 min
Ingredients: 1 ¼ lb Chicken thigh, boneless skinless; 2 cups Pineapple, finely chopped; 2 Jalapeño chili, minced; Red onion, minced; 4 cloves Garlic, minced; 1 tsp Chili powder; 1 tsp Cumin; 1 ½ tsp Salt; 1 tbsp Sriracha sauce; 1 tbsp Mustard; ½ cups Mayonnaise; ¼ cups Olive oil; 1 tbsp Vinegar; 1 tsp Dill, dried; ¼ cups Parsley; ¼ cups Chive; to taste Black pepper; Cabbage; Tortilla

By Pinch of Yum · 60 min

Ingredients

Chicken thigh · boneless skinless1 ¼ lb
Pineapple · finely chopped2 cups
Jalapeño chili · minced2
Red onion · minced
Garlic · minced4 cloves
Chili powder1 tsp
Cumin1 tsp
Salt1 ½ tsp
Sriracha sauce1 tbsp
Mustard1 tbsp
Mayonnaise½ cups
Olive oil¼ cups
Vinegar1 tbsp
Dill · dried1 tsp
Parsley¼ cups
Chive¼ cups
Black pepperto taste
Cabbage
Tortilla

Instructions

Preheat the oven to 475°F on the broil setting.
Put all the chicken ingredients in the Instant Pot and cook on high pressure for 10 minutes (20 minutes if frozen). Release the pressure, then shred the chicken in the pot.
Move the shredded chicken to a foil-lined baking sheet and broil for 10 to 15 minutes until browned.
Blend the jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make the slaw.
Serve the chicken in warm tortillas with the slaw and extra ranch drizzled on top.

Summarized from Pinch of Yum's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Onion Red onion Cabbage Chicken thigh Tortilla Pineapple

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app