Looking for an Instant Pot Chicken tacos recipe? You need to try Hawaiian Instant Pot Chicken Tacos. These tacos are so good and give a great flavor and twist to a traditional chicken taco. One bite and you will taste the difference.
Ingredients
For the chicken:
1 ¼lbs.Boneless skinless chicken thighs
1Jalapeno minced finely
2C.Fresh chopped pineapple
3Clovesminced garlic
½Red onion chopped
1tspSalt
1tspChili powder
1tspCumin
1Tbsp.Mustard
1Tbsp.Sriracha
¼C.Water
For the sauce:
¼C.Olive oil
¼C.Water
½C.Mayo
1Jalapeno finely chopped
1Tbsp.White vinegar
¼C.Freshly chopped parsley
1Cloveminced garlic
1tsp.Dried dill
¼C.Chives finely chopped
Salt and pepper to taste
Instructions
Preheat the oven to the “broil” setting.
Add all of the ingredients for the chicken to the Instant Pot.
Close the lid on the pot, and make sure the release valve is set to sealing. Set the Instant Pot to manual on high for 10 minutes.
When the cook time has finished, do a quick release by carefully switching the release valve to the venting position. Carefully shred the chicken.
Transfer the chicken mixture to an aluminum covered baking sheet, and bake for about 10 minutes until browned a bit.
Mix all of the ingredients for the sauce in a food processor, and pulse until smooth and creamy.
Toss the sauce with a bit of shredded cabbage.
Top tortillas with the chicken mixture, the tossed shredded cabbage and some additional sauce, as well as any other toppings you might prefer.