Instant Pot Buffalo Chicken Tacos

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

1 ¼ lb boneless skinless chicken thighs

1/2 teaspoon onion powder

salt and pepper

1/4 cup buffalo sauce

1/2 cup mayonnaise

1/4 cup olive oil

1/4 cup water

1 tablespoon white vinegar

1 clove garlic

1 teaspoon dried dill (or about 1/4 cup fresh)

1/4 cup fresh parsley

1/2 teaspoon onion powder

1/2 teaspoon salt

black pepper to taste

tortillas

shredded cabbage

cilantro

avocado

limes

Instructions

Place chicken, seasonings, and buffalo sauce in the Instant Pot. Cook on high pressure for 15 minutes. Allow for natural pressure release for 5-10 minutes. When chicken is done, shred with two forks.

While chicken cooks, make the ranch. Combine everything in a food processor and pulse until smooth.

Transfer shredded chicken and sauce to a baking sheet. Broil for 10-15 minutes until browned and crispy.

Assemble tacos: buffalo chicken, mashed avocado, shredded cabbage, lime squeeze, cheese of choice, and ranch all in a nice fluffy tortilla.

Nutrition

• Calories: 465
• Lipides Totaux: 37.8 g
• Lipides Saturés: 5.9 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 55.3 mg
• Sodium: 943.6 mg
• Glucides Totaux: 21 g
• Fibres Diététiques: 2.9 g
• Sucres Totaux: 3.5 g
• Protéines: 12.1 g