Categories: Instant Pot
Ingredients
- For the Chicken:
- 1 1/2 lbs. chicken breasts
- 1 tsp chili powder
- Kosher salt and black pepper
- 2 tbsp. olive oil
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1/3 cup pineapple preserves
- 2 tbsp. plus 2 tsp yellow mustard
- Pinch of cayenne pepper
- 1 tsp apple cider vinegar
- 6 burger buns, lightly toasted
- For the Slaw:
- 14 oz. bag shredded coleslaw mix
- 1 red bell pepper, thinly sliced
- Kosher salt and black pepper
- 2/3 cup unsweetened coconut flakes, toasted
- 1 scallion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/3 cup mayo
- 2 tbsp. apple cider vinegar
- Vegetable chips, for serving
Directions
-
Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and pepper. Set an Instant Pot to saute at high heat. When the display indicates “hot” add the olive oil. Working in batches, add the chicken and cook, turning, until browned, about 3 minutes; transfer to a plate. Add the red onion and garlic to the pot and cook, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon, until the onion is tender, about 5 minutes. Cancel the saute setting.
-
Return the chicken to the pot. Whisk the pineapple preserves, 2 tbsp. mustard, the cayenne and 1 cup water in a small bowl; pour over the chicken and stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 6 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Transfer the chicken to a plate and shred the meat into large chunks with 2 forks.
-
Set the cooker to saute at high heat. Bring the sauce to a simmer and cook until reduce by about half, about 8 minutes. Return the chicken to the pot and stir to coat. Continue to cook, stirring occasionally, until almost all the sauce is absorbed, about 10 minutes. Stir in the remaining 2 tsp mustard and the vinegar; season with salt and pepper.
-
Meanwhile, make the slaw: Toss the coleslaw mix and bell pepper with 1/2 tsp salt and black pepper. Let stand 5 minutes. Add the coconut, scallion, cilantro, mayo, and vinegar and toss to coat. Season with salt and pepper.
-
Divide the chicken among the buns and top with some of the slaw. Serve with vegetable chips.