Instant Pot Hawaiian Chicken Tacos

INGREDIENTS

Instant Pot Hawaiian Chicken

1.25 lbs. boneless skinless chicken thighs
2 cups fresh pineapple, finely chopped
1 jalapeño, minced (remove ribs and seeds for less heat)
half of a red onion, minced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 tablespoon sriracha
1 tablespoon yellow mustard
1/4 cup water

Jalapeño Ranch

1/2 cup mayonnaise
1/4 cup olive oil
1/4 cup water
1 tablespoon white vinegar
1 jalapeño (remove ribs and seeds for less heat)
1 clove garlic
1 teaspoon dried dill (or about 1/4 cup fresh)
1/4 cup fresh parsley
1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)
1/2 teaspoon salt
black pepper to taste

Extras:

Cabbage for the slaw
Tortillas
Any extra toppings you like

INSTRUCTIONS

Prep: Preheat the oven to 475 degrees (broil setting).
Instant Pot: 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.
Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned.
Sauce: Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
Done: Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.

Recipes Source : Click Here

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