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Instant Pot Hawaiian Chicken Tacos With Jalapeño Ranch Slaw
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Prep Time
10m
Cook Time
30m
Total Time
40m
This Instant Pot recipe combines tender Hawaiian chicken with fresh pineapple and a kick of jalapeño, all wrapped up in a soft tortilla and topped with a zesty jalapeño ranch slaw. It's a flavorful, unique twist on traditional tacos that's sure to be a hit with the whole family.
Ingredients
Servings:
6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Instant Pot Hawaiian Chicken
Jalapeño Ranch
Extras
Steps
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.
Notes
Making this in the slow cooker: Since chicken cooks quickly, set this to high for 2-3 hours or low for 4-5 hours. Then shred and brown.
Making this on a stovetop: Sauté the vegetables and spices, add the chicken, add a little more liquid (maybe 1/2 cup to 1 cup), and let it simmer down. Then shred and brown.
Freezer Meal Version
Making this on a stovetop: Sauté the vegetables and spices, add the chicken, add a little more liquid (maybe 1/2 cup to 1 cup), and let it simmer down. Then shred and brown.
Freezer Meal Version
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories532kcal26%
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Fat40g2%
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Saturated Fat8g0%
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Carbohydrates21g1%
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Fiber2g0%
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Sugar9g0%
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Protein24g1%
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Cholesterol152mg7%
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Sodium611mg30%
Percent Daily Values are based on a 2,000 calorie diet.