Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw
These Instant Pot Hawaiian Chicken Tacos are out of this WORLD. Juicy pineapple and spiced chicken crisped under the broiler, tucked into tortillas, and rolled up with creamy jalapeño ranch slaw.
Ingredients
- 1 ¼ lbs.boneless skinless chicken thighs
- 2 cupsfresh pineapple, finely chopped
- 1jalapeño, minced (remove ribs and seeds for less heat)
- half of a red onion, minced
- 3 clovesgarlic, minced
- 1 teaspoonchili powder
- 1 teaspooncumin
- 1 teaspoonsalt
- 1 tablespoonsriracha
- 1 tablespoonyellow mustard
- ¼ cupwater
- ½ cupmayonnaise
- ¼ cupolive oil
- ¼ cupwater
- 1 tablespoonwhite vinegar
- 1jalapeño (remove ribs and seeds for less heat)
- 1 clovegarlic
- 1 teaspoondried dill (or about 1/4 cup fresh)
- ¼ cupfresh parsley
- ¼ cupfresh chives (or sub 1/2 teaspoon onion powder)
- ½ teaspoonsalt
- black pepper to taste
- cabbage for the slaw
- tortillas
- any extra toppings you like
Directions
- 1
Preheat the oven to 475 degrees (broil setting).
- 2
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.
- 3
Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned.
- 4
Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
- 5
Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.