Instant Pot Hawaiian Chicken Tacos

(from clair’s recipe box)

can be frozen ahead and cooked directly in IP!

Source: https://pinchofyum.com/instant-pot-hawaiian-chicken-tacos

Prep time: 30 minutes
Cook time: 30 minutes
Serves 6 people

Categories: Main Dish; Freezer; Instant Pot; Rotation

Ingredients

  • For the Instant Pot:
  • 1.25 lbs. boneless skinless chicken thighs
  • 2 cups fresh pineapple, finely chopped
  • 1/2 jalapeño, minced (remove ribs and seeds for less heat)
  • 1 bunch of green onions, minced small (green parts only)
  • 1 TBSP garlic olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 tablespoon sriracha
  • 1 tablespoon yellow mustard
  • 1/4 cup water
  • For the jalapeno ranch dressing:
  • 1 cup mayonnaise (may adjust up to make it thicker, if necessary)
  • 1/4 cup olive oil (I used 1/2 garlic-infused olive oil and 1/2 regular to get a garlic flavor)
  • 1/4 cup water
  • 1 tablespoon white vinegar
  • 1/2 jalapeño (remove ribs and seeds for less heat)
  • 1 teaspoon dried dill (or about 1/4 cup fresh)
  • 1/2 teaspoon parsley
  • 1/4 cup green onions (green parts only)
  • 1/2 teaspoon salt
  • black pepper to taste
  • For serving:
  • tortillas
  • cheese
  • chopped lettuce or green cabbage
  • avocado

Directions

  1. Prep: Preheat the oven to 475 degrees (broil setting).

  2. Instant Pot: Place all chicken mixture 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. Broil: Transfer shredded chicken mixture to a baking sheet lined with foil. Broil for 10-15 minutes until browned, watching carefully to avoid burning and stirring occasionally.

  4. Sauce: Pulse jalapeño ranch ingredients in a food processor.

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